There are two ways to do this.

First, the practice is mainly fried, which belongs to Cantonese cuisine. Ingredients: 75g grass carp, 75g chicken, cauliflower110g tofu (north).

Accessories: squid (fresh) 40g, fish balls 80g, mushrooms 30g, carrots 10g.

Seasoning: monosodium glutamate 4g, fish sauce 10g, cooking wine 5g, starch 7g, soy sauce 10g, oyster sauce 10g, and vegetable oil 50g. Methods: 1. Cut tofu into 1cm thickness; Cut squid balls into shallow oblique crosses; Shrimp shell and shrimp head, cut into two connected pieces; Sliced chicken; Cut the diagonal cross pattern after squid undressing; Soak mushrooms until soft and pedicled, add a little oil and cook for 5 minutes; Cut the broccoli into small pieces.

2. Put the broccoli in boiling water, scald it slightly and remove it; Heat the wok again, put the broccoli back, add 2g monosodium glutamate, fish sauce, cooking wine, corn starch water and100g stock, stir-fry and put it on the side of the plate.

3. Fry in oil, add tofu and cuttlefish balls and fry until golden brown. Take out the tofu first, then add fresh squid, mushrooms and carrots, stir-fry and take it out. Remove the oil from the pan, put the raw materials and tofu back, add 2g of monosodium glutamate, 5g of fish sauce, soy sauce 10g, oyster sauce 10g, broth 10g, stir fry, and finally pour 5g of raw flour and water 10g to thicken, and serve after stir fry. Take out the tofu first, put it in the middle of the plate, and then pour in other ingredients to eat. The second kind is mainly steamed and belongs to northwest cuisine. 1. Tofu is boiled and drained; 2. Dice Tricholoma, Flos Magnoliae and clean water chestnut; 3. Soak the diced Tricholoma, Flos Magnoliae and Diced Horseshoe in boiling water, and drain the water; 4. 20 grams of carrots are diced and the rest are minced; 5. Put the wok in medium heat, add rapeseed oil, heat it to 60%, add diced carrots, stir-fry until cooked, and take out and drain the oil; 6. Put a clean wok in medium fire, add Tricholoma, Magnolia slices, water chestnut and carrot, add refined salt, yellow wine and monosodium glutamate, and take out the wok as stuffing; 7. Press bean curd into fine mud, add egg white, refined salt and monosodium glutamate, and mix to prepare granules; 8. Take four snack plates, spread sesame oil on them, spread half of the bean curd stuffing on the bottom of the snack plates and smooth them, put the fried stuffing on them respectively, and then cover the other half of the bean curd stuffing and smooth them; 9. Decorate the words "Fu", "Lu", "Shou", "Xi" or "Ji", "Xiang", "Confucianism" and "Yi" with mushrooms; 10. Sprinkle with carrot powder, steam in a cage for 10 minute, and take out; 1 1. Move from a small dish to a large one, and put 2 coriander leaves on both sides of the word; 12. Put the wok on the fire, add the broth to boil, add yellow wine, refined salt and monosodium glutamate, and add wet starch to the water. 13. Pour the mixed juice on Sixi tofu and pour sesame oil on it.