After buying the soft tofu, soak it in warm water for an hour to remove the excess bean smell. During this period, you can chop the onions into finely chopped green onions and chop the garlic into fine particles. Heat a pan with peanut oil, cut the tofu into strips, fry until golden brown on both sides and set aside. Put the ginger slices in the bottom of the crock pot, add the fried tofu, add mushrooms, bamboo shoots, fungus, seafood soy sauce, light soy sauce, sugar, salt, monosodium glutamate, chicken essence, pepper, pour in the water for blanching the mushrooms, and close the lid. Cook for 20 minutes and remove.

Tofu is the main ingredient in vegetarian dishes in my country and is also a traditional delicacy in my country. According to legend, it originated from Liu An, King of Huainan in the Han Dynasty. It has a history of more than 2,000 years. During the two thousand years of history, Tofu is divided into southern tofu and northern tofu. Put the tofu into the pot, stir-fry, add water, salt, and stew until the water is almost dry. Add sugar, MSG, and wet starch over high heat to reduce the juice. Sprinkle with pepper, that is, Ready to serve. Heat oil in a pan, add onion and ginger, stir-fry for a few times, add one teaspoon of Zhuhou sauce and half a teaspoon of soybean paste, stir until fragrant, and add appropriate amount of boiling water. Pour the prepared soup into the casserole until the fish head is covered with the soup, and turn on high heat. After stir-frying evenly, add the chopped green onions and ginger and stir-fry until fragrant (leave some green onions), then add a large spoonful of soybean paste, fried tofu wedges, soaked shiitake mushrooms, and continue to stir-fry.

Add the tofu cubes and stir gently, being careful not to mash the tofu; after boiling, reduce the heat and simmer for 5 minutes. Finally, add salt and chicken powder; sprinkle with coriander and chopped green onion, and serve. Pour oil into the frying pan. When it is 70% hot, add the fish head and fry on both sides over medium heat until browned (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. Add water to the pot, add chopped green onion, shredded ginger and tofu cubes, appropriate amount of salt, bring to a boil over high heat, and simmer over low heat for about five minutes. Tofu is a tonic, heat-clearing and health-preserving food. Regular consumption can replenish qi, clear away heat and moisturize, promote body fluids and quench thirst, and cleanse the stomach. Making soup with shrimps and tofu is not only delicious but also nutritious.