1. Tofu skin. Recommended recipe: Spinach and Tofu Skin Rolls. Prepare a few sheets of tofu skin, there are thousands of sheets of tofu skin, they are the same ingredient, don’t make a mistake. Prepare a handful of spinach and two eggs. If you want to keep these ingredients simple, you can add carrots, mushrooms, fungus, etc. if you want rich ingredients. Wash the spinach, add water to the pot and bring to a boil. Pour the spinach into the water and blanch it. After half a minute, take it out and cool it to squeeze out the water. Chop it into pieces and set aside. Blanch and chop other vegetables in the same way. Also blanch the tofu skin. Crack the eggs into a bowl, mix thoroughly and add chopped vegetables. Add a little salt to enhance the taste. After mixing, add flour in batches until it becomes sticky. Do not add too much flour. Take a piece of tofu skin, put an appropriate amount of filling, roll up the tofu skin, the tighter the better, roll it up and put it into the steamer. Steam for ten minutes over high heat. Cut into small pieces after steaming. You can eat it directly after putting it on a plate, or you can make a bowl of sauce for dipping. Spinach and tofu skin rolls can be used as a vegetable or as a staple food. They are very delicious and low in fat.

2. Soybean oil skin. Recommended recipe: Cold Soybean Oil Skin. Prepare a few pieces of dried soybean oil skins, soak them in cold water until soft, add water to the pot and bring to a boil, add the soybean oil skins, cook for a while, take them out, and drain them after cooling. Pair with some shredded cucumber or green pepper, and put the soybean oil skin into a bowl and set aside. In another bowl, add minced garlic, millet pepper rings, and chili noodles, heat oil and pour it into it. Add salt and sugar to stir the aroma. Add light soy sauce, balsamic vinegar, and sesame oil and mix evenly. Pour this sauce into the ingredients and stir evenly. A cold soybean oil crust is ready.

3. Tofu soak. Recommended recipe: Stuffed Pork with Tofu. Peel and wash the pork belly, chop into fine minced meat, add minced ginger, salt, light soy sauce, pepper, dark soy sauce, starch, eggs and stir evenly, add a little chopped green onion and sesame oil, stir and marinate for ten minutes. Dig the soaked side of the tofu and stuff the marinated meat filling into it, don't use too much force. After everything is processed, put it into a plate and steam it in a steamer for fifteen minutes. When it is completely steamed, pour the juice in the plate into the pot. Boil it for a while, add a little starch water, and when it thickens, pour it on the surface of the tofu-stuffed meat, and then sprinkle a little chopped green onion for decoration.

4. Bean curd. Recommended recipe: Fried bean curd and celery. Cut the yuba into short pieces, add warm water and press it onto a plate. Soak the yuba until there is no hard core. Don't eat it if there is even a little hard core, otherwise the taste will be very bad. Be sure to soak it completely. After soaking, change the water and wash twice. Remove the leaves from the celery, wash them, and cut them into small pieces for later use. Peel half of the carrot and cut into thin strips for later use. Peel and smash the garlic for later use. Add a little oil to the wok, heat it up, add the minced garlic and saute until fragrant, then add the carrots and stir-fry, stir-fry for one minute, then add the yuba and celery and stir-fry. Stir-fry until the celery is broken, add salt and oyster sauce and stir-fry evenly before serving. Or thicken the gravy to make it brighter in color and slightly different in taste. You can try it.

5. Tofu. Recommended recipe: Braised tofu with pork blood. Wash a piece of soft tofu and cut it into small dices. Wash and cut the pig blood into small dices. After cutting, pour it into the pot at the same time. Add cold water to cover the ingredients. Turn on high heat and cook until it is about to boil. Take it out, drain it into cold water and set aside for later use. Put a little oil in the wok, heat it up and add the hot pot base ingredients, then add minced garlic, stir-fry for a few times and then add the pig blood and tofu. Pour in a little water, add salt, light soy sauce, and dark soy sauce and mix evenly. After boiling, pour in the prepared starch water, stir well and serve.