1, fresh mushroom yuba. Raw materials: fresh mushroom150g, yuba150g, peanut oil 50g, refined salt 7g, monosodium glutamate 2g, cooking wine 5g, chicken soup 20g, ginger 2g and water starch10g. Practice: put the dried yuba in a pot and soak it in cold water, press a heavy object and soak it for 5 hours. After expansion, cut into 3 cm long sections, wash the fresh mushrooms and scatter them into small pieces. Heat a wok, bring water to a boil, add yuba and fresh mushrooms, and take them out after boiling. Heat a wok, heat it with oil, stir-fry it in Jiang Mo, add cooking wine, chicken soup and refined salt, and adjust the taste. Add yuba and fresh shiitake mushrooms, simmer until cooked, add monosodium glutamate and starch, and pour in sesame oil to serve.

2, celery mixed with yuba. Ingredients: celery 300g, waterborne yuba 200g, sesame oil 20g, soy sauce10g, refined salt 6g, monosodium glutamate 2g, rice vinegar10g. Practice: wash celery, remove leaves, scald it with boiling water, then shower it with cold water, shred it and put it on a plate. Shred yuba and code it on celery. MSG is melted in boiling water in advance, poured on a yuba dish with soy sauce, refined salt and rice vinegar, and then mixed with sesame oil.

3, cold yuba. Ingredients: 250g of yuba. Seasoning: soy sauce 25g, vinegar 25g, sesame oil 5g, monosodium glutamate 2g, onion 10g, Chili powder 15g. Practice: soak yuba in hot water, then blanch with boiling water, remove and drain; Put yuba in a dish, add soy sauce, vinegar, sesame oil, monosodium glutamate, chopped green onion and Chili powder, and mix well.