1, steamed sweet potato. Wash and peel the sweet potato and cut it into long strips for later use. Put the sweet potato strips into a bowl, steam the bowl in a pot, and take it out to cool.

2. Stewed tofu with mushrooms. Wash the tofu, cut it into small pieces and put it in a cold water pot. Add a little cooking wine and cook over high heat until there are small holes around the tofu. Remove moisture from tofu. Add bamboo shoots, fresh mushrooms, soy sauce, salt and clear soup to tofu, simmer for 20 minutes, sprinkle with monosodium glutamate and drizzle with sesame oil.

3, garlic broad beans. Wash broad beans, wash and dice cucumbers, peel and mash garlic. Boil the broad beans in boiling water until they are soft and cooked, remove them and put them on a plate with diced cucumber. Add mashed garlic, Chili oil, salt, sugar, vinegar, sesame oil and monosodium glutamate to the broad bean cucumber, mix well and sprinkle with chopped green onion.