The following is a simple lunch recipe:
Old vinegar preserved egg tofu
Just cut the tofu a few times with a knife, buckle it on a plate, then chop the mustard tuber into powder, dice the preserved eggs, sprinkle them on the tofu on the plate, then pour sesame oil and sprinkle coriander.
2. Spicy tofu
Cut the tofu into blocks, pour the oil into the pot, add the pepper into the oil, and stir fry slowly. When the oil smokes, stir-fry the onion, stir-fry it in the ham sausage for a while, add the bean paste and boil it in boiling water. When the soup is almost cooked, add the tofu block and cook it slowly, so that the taste can penetrate into the tofu block. When it's almost done, add a little salt, because the bean paste is salty. Finally, boil it and you can go out of the pot.
3. Tomato and egg soup
Wash the tomatoes, cut them for later use, break the eggs and stir them evenly, then boil a pot of water, pour in the freshly cut tomatoes and processed eggs, cook them a little, and then add seasonings to serve.
4. Chinese cabbage jellyfish skin
Jellyfish skin mixed with cabbage is a home-cooked dish. The main ingredient is jellyfish skin, the ingredient is Chinese cabbage, and the seasoning is garlic, salt and monosodium glutamate. It's made of cold salad.
5. Stewed tofu with cabbage
Cut tofu into small pieces, cook in a boiling water pot, wash cabbage, cut into sections, cook in a tofu pot, pour out, cut onion and ginger into powder, put it in a pot with high fire, stew until cabbage and tofu are integrated, and sprinkle with monosodium glutamate and chicken essence.