(1) materials: 100g, corn 100g, landscape tofu 1 box (about 500g). Practice: put 200 grams of corn into the ice to make juice and separate the residue; Boil the separated corn juice and minced meat together and pour it on the surface of cooked landscape tofu.

(2) Features: It is fragrant, tender and smooth, and it is a special summer food with simple nutrients.

(3) Teaching method: Master the consistency of corn juice and minced meat. Too thick will be greasy, too thin will not produce juice.

2. Bamboo shoots mixed with sesame oil:

(1) raw materials: 250g of tender tips of spring bamboo shoots, 20g of soy sauce10g, 2g of special salt, 2g of white sugar, 2g of chicken essence, a small amount of white vinegar and 50g of balsamic salad oil.

(2) Boil the combed bamboo shoots in water, pour them out, cool them, and cut them into rolls for later use.

(3) Put shredded bamboo shoots into a pot, add a small amount of water, add 1g salt, boil, pour out, control the moisture, add light soy sauce, salt, sugar, chicken essence and spicy salad oil while it is hot, stir, set a plate, and pour marinade. Fresh, tender, crisp and refreshing.

3, seaweed mixed with tofu:

(1)/box of bean curd, 30g seaweed,1Natsuna preserved egg, 15g scallop, 5g white sugar, 2g chicken essence, 15g red pepper oil and 15g fragrant salad oil.

(2) Chop dried seaweed into small pieces, add a small amount of cold boiled water to melt, scald chopped green onion and chopped green onion with a small plate for later use, peel preserved eggs, cut into mung bean-sized particles, cut tofu into large pieces, and cool with boiled water.

(3) Arrange the tofu slices in a porcelain plate, sprinkle with chopped green onion, chopped garlic and preserved eggs, and add soy sauce, white sugar, chicken essence, red pepper oil and fragrant salad oil.