Ingredients: tofu, shrimp, tomato.

Seasoning: refined salt, cooking wine, chicken soup and starch.

Practice: cut tofu into 2-inch square pieces and cook. Stir-fry onion, ginger and tomato until red, add tofu, shrimp and seasoning, and pour in broth to stew thoroughly.

2. Climb higher and higher.

Ingredients: ribs, onions, ginger.

Seasoning: salt, ginger, cooking wine, Lee Kum Kee ribs sauce, salad oil and broth.

Practice: chop the ribs into 4-finger-wide sections, add onion, ginger, refined salt and cooking wine, and cook until they are 80% mature. Heat the oil in the pan, stir-fry the onion and ginger, add the ribs and seasonings, and simmer the soup thoroughly before serving.

3. Good luck.

Ingredients: 400g of chicken breast and 50g of ham.

Ingredients: 30g shredded onion and ginger, 2 eggs, a little bread crumbs.

Seasoning: refined salt, monosodium glutamate, pepper, cooking wine each 10g, salad oil 500g (about 50g), proper amount of raw flour, a little pepper and salt, Lee Kum Kee soy sauce 10g.

Practice: Chicken breast is grown into 4 cm and 2 cm wide slices with a blade, and marinated with onion, ginger, cooking wine, refined salt, pepper and monosodium glutamate for about 10 minute. Smooth the chicken breast, add ham strips and shredded onion and ginger, then roll it into a tube and dip it in raw flour evenly, then dip it in egg liquid evenly, and finally roll it into bread crumbs for later use. Put the clear oil in the pot, cook until it is 70% cooked (about 80℃-90℃), put the chicken rolls in the pot and fry them until they are golden and cooked, and then serve.