Fish head and tofu soup: Ingredients: 1 fish head, 1 box of soft tofu, 8 mushrooms, 3 green onions, 3 slices of ginger, 1 teaspoon of salt.

Method: 1. Wash the fish head, split it in the middle, and use paper towels to dry the surface of the fish head.

Cut the soft tofu into 1cm thick chunks.

Soak the mushrooms in warm water for 5 minutes, remove the stems and wash them.

2. Pour oil into the frying pan. When it is 70% hot, add the fish head and fry over medium heat until browned on both sides (about 3 minutes per side).

Place the fish head on one side of the pot, sauté the green onions and ginger slices in the oil in the pot, then pour enough boiling water to cover the fish head.

3. Add the mushrooms, cover, and simmer over high heat for 50 minutes.

4. Add salt, add tofu and continue cooking for 3 minutes.

Korean kimchi pot ingredients: tofu, fungus and mushrooms, kimchi.

Tomato paste, salt, rock sugar~~ Preparation method: 1. Cut the kimchi into pieces, stir-fry after the oil is hot, add a little tomato paste, the soup color will be more beautiful after it comes out.

2. After the aroma comes out, add the fungus, add water, salt, rock sugar, and tofu, simmer over low heat for a few minutes. 3. When the tofu is fragrant, add the mushrooms, and boil the pot.

Ingredients for pineapple rice: 1 pineapple, 1 bowl of rice, 100 grams of chicken breast, 1 section of carrot, 20 grams of corn, 1 green onion, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce.

Method: Cut the pineapple in half and scoop out the pulp.

Dice pineapple meat, dice chicken breast, and dice carrots.

Heat the oil in the wok, add the diced chicken and stir-fry.

Add carrots and stir-fry.

Add rice and corn kernels and stir-fry, add oyster sauce and light soy sauce to taste.

Add pineapple cubes and stir-fry evenly.

After the fried rice, turn off the heat and add the chopped green onions.