1. Old vinegar preserved egg tofu
Just cut the tofu vertically and horizontally with a knife, buckle it into a plate, then chop the pickles into powder, dice the preserved eggs, sprinkle them on the tofu in the plate, then pour sesame oil and sprinkle with fragrant lai.
2. Spicy tofu
Cut the tofu into small pieces, pour the oil into the pot, put the pepper money into the oil, and warm the home-cooked food. When the oil starts to smoke, put the money into the onion and stir-fry until fragrant, add the sausage and stir-fry for a while, add the Pixian bean paste and add water to boil. When the juice is almost cooked, put it in the military quilt and cook it with warm fire to let the fragrance penetrate into the military quilt. Put a little salt when it is almost cooked, because Pixian bean paste is salty. Finally, boil it and you can go out of the pot.
3. Egg and tomato soup
Wash the tomatoes and cut them for later use. Stir the raw eggs, then boil a pot of water and pour the tomatoes and the dissolved raw eggs together. After a little boiling, the seasoning can be put into the pot.
4. Chinese cabbage jellyfish skin
Chinese cabbage mixed with jellyfish skin is a home-cooked snack. The main ingredient is jellyfish skin, the seasoning is Chinese cabbage heart, and the seasoning is garlic, salt and chicken essence. It's made according to the practice of cold salad.
5. Stewed tofu with cabbage
Cut the tofu into small pieces and cook it in a boiling pot. Wash the cabbage and cut it into sections. Boil it in a military quilt pot and pour it in. Cut the onion and ginger into powder, put the pot on the stove fire, stew until the Chinese cabbage and the army are integrated, and sprinkle with monosodium glutamate and chicken essence.