The raw materials of cold seafood tofu are 1 slice of soy sauce, 8 prawns, 1 coriander, 4~5 small tomatoes, 1 box of cold tofu, 2T sweet chicken sauce, 1T lemonade, 1T white sugar, 2t fish sauce. Method 1. Prepare supplies. 2. Cut the water tofu into 8 pieces and put them on a plate. 3. Tear off the plastic film and cut into slices. Peel the shrimps, remove the intestines and puree, and set aside the backs. 4. Cut the tomatoes in half and chop the coriander into small pieces. 5. Blanch for 2 minutes, add shrimp, Korean Incheon, and blanch for 10 seconds and remove immediately. 6. Immediately soak the smoked and fresh shrimps in ice water and drain them to keep them sweet and crispy. 7. Stir the sauce. 8. Put the shrimp, tofu, coriander and cherry tomatoes into the plate, pour the sauce on it before serving and it's done!

Ingredients for small onion meat: 200 grams of raw pork, 150 grams of onions, 1 pepper, 1 sharp pepper, 2 green onions, 1 spoon of cooking oil, 1/2 teaspoon of chicken essence. Method: 1 . Wash the fresh pork and cut it into thin slices for later use. 2. Wash the onions and cut them into small pieces. Slice the peppers and peppers respectively. 3. Pour appropriate cooking oil into the wok, bring to a boil and add the raw pork. Stir-fry 4. Add onions, peppers, chili peppers and pork and stir-fry together. When it is almost cooked, add appropriate amounts of salt and chicken essence, stir-fry briefly. 5. Place on a plate and put in the pan. Sprinkle green onions on top. .

Spicy garlic bone food: small pork chops; ginger, onion, garlic; dried chili peppers; rice wine; tapioca starch; spicy; light soy sauce. Method: 1. Chop the pork chops and wash them with warm water. Wash away the blood. Cut the ginger into slices, cut the green onions into strips, and mince the garlic. Set aside. The amount of garlic can be more. 2. Add a small amount of rice wine, light soy sauce, spicy and onion and garlic cut into small pieces into the pork chops and marinate for more than two hours to enhance the flavor. After two hours, evenly coat the pork chops with a layer of tapioca starch and prepare for frying. 3. Add some oil to the pot (a little more than normal cooking, because it needs to be fried). When the oil is 70% to 80% hot, put in the pork ribs and fry them over a slow fire. Don't put too much at a time, otherwise the temperature will be too low. Remove the pork ribs when they turn yellow-white and fry for about five minutes. 4. Pick up the pork ribs, control the oil and replenish the water, and then put them back into the pot to fry a second time after they cool down a bit. Only in this way will the fried pork ribs be crispy and golden. 5. Remove the pork ribs and leave a little oil in the pot. When it is 50% hot, pour in the dried chili peppers and the onions, ginger and garlic used for marinating the ribs and saute until fragrant. Then add the pork ribs and stir-fry quickly. Sprinkle salt and pepper evenly and serve. Pot.