1. Wash the rapeseed in hot water for a few seconds, immediately soak in cold water, squeeze out the water and chop into pieces for later use.

2. Cut the lean meat into small cubes, add green onion to the pot, add a little light soy sauce, and fry until it changes color.

3. Boil water in the porridge pot, add rice and bring to a boil. Cook over medium-low heat for half an hour until the rice grains are thick.

4. Add the fried meat and continue cooking for 12 minutes. Finally add greens and salt and stir for a few minutes.

Appropriate amounts of soft tofu, green vegetables, dried shrimps, ginger and garlic. Slice a small piece of ginger, slice a clove of garlic, wash and drain the dried shrimps, cut the vegetables into sections, and cut the tender tofu into cubes; put the casserole on the fire, pour an appropriate amount of oil, heat it up, add the ginger and garlic slices and saute until fragrant, then add the dried shrimps. Stir-fry until fragrant; add the soft tofu, add the stock to submerge the ingredients, bring to a boil over high heat, then turn to low heat and simmer for five minutes; add the green vegetable segments, add salt and chicken essence to taste after one minute over high heat, and turn off the heat.

Method 2

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A little chicken greens and a box of soft tofu. Take out the tofu and cut into small pieces. Sit in the pot and add the soup stock. Add salt, sugar (a little), and pepper; pour in the tofu cubes, and add slightly thick cornstarch water after the pot is boiled; cut the chicken feathers into the size of the tofu cubes, put them in the pot for a while, and then remove from the pot. Just add a little sesame oil.

Method 3

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30 grams of Chinese cabbage, 20 grams of tofu, 10 grams of carrots, 180 ml of stock, 2 grams of salt, and 3 ml of sesame oil. Cut the bok choy and tofu into small cubes, and slice the carrot into thin slices. Bring the stock to a boil, add all the ingredients and cook for 1 minute, then add salt and sesame oil to taste.

Method 4

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Appropriate amounts of tofu, vegetables, cooking wine, salt, oil and MSG. Cut the soft tofu into squares, blanch it in boiling water and take it out. Cut the green vegetables into sections; put the casserole on the fire, add an appropriate amount of oil to heat, add the ginger slices and garlic slices and saute until fragrant, then add the dried shrimps and stir-fry until fragrant; put Add green cabbage leaves, tofu, and broth, bring to a boil and then turn down to low heat; when the vegetables are cooked, add salt and MSG, and serve in a bowl.

Note: Tofu must be blanched first. Tender tofu is also called southern tofu. Its texture is soft and it tastes good when making soup. There are freshly made ones, and there are also vacuum ones that are properly installed. It is recommended to buy freshly made ones.