(1) Materials: 1 00g, corn100g, landscape tofu1box (about 500g). Practice: put 200 grams of corn in ice to make juice, and separate the residue; Boil the separated corn juice with minced meat and pour it on the surface of cooked landscape tofu.

(2) Features: It is fragrant, tender and smooth, and it is a special summer food with simple nutrients.

(3) Teaching the way: Grasp the thick mortar consistency of corn juice with minced meat. If it is too thick, it will be greasy, and if it is too thin, it will not produce juice.

2, sesame oil mixed with bamboo shoots:

(1) raw materials: 250g of tender tips of spring bamboo shoots, 20g of soy sauce10g, 2g of special salt, 2g of white sugar, 2g of chicken essence, a small amount of white vinegar and 50g of balsamic salad oil.

(2) After combing, the young bamboo shoots are boiled in water, poured out and cooled, and cut into rolled pieces for later use.

(3) Put shredded bamboo shoots into a pot, add a small amount of water, add salt 1 g, boil, pour out, control the drying of water, add light soy sauce, salt, white sugar, chicken essence and balsamic salad oil while it is hot, stir, set a plate and pour marinade. Fresh, tender, crisp and refreshing.

3, seaweed mixed with tofu:

(1) Beidoufu 1 box, 30g of fermented seaweed, preserved eggs 1 summer dish, 0/5g of fragrant dried mushrooms/kloc-0, 5g of white sugar, 2g of chicken essence, 0/5g of red pepper oil/kloc-0, and 0/5g of fragrant salad oil/kloc.

(2) Chop the dried seaweed into fine pieces, add a small amount of cold boiled water to melt it, scald the chopped onion and chopped fragrant onion with a small plate for reservation, peel the preserved eggs, cut them into mung bean-sized granules, cut the tofu into large areas, and pour it with boiled water for cooling.

(3) Arrange the tofu slices in a porcelain plate, sprinkle with chopped green onion, chopped fragrant garlic, preserved eggs, put in soy sauce, white sugar, chicken essence, red pepper oil and fragrant salad oil.