Shandong people love to eat small tofu, especially the elderly. They were born in an era of not having enough to eat. Now they sigh that they have caught up with the new era and never forget to remember the kindness of the party. Young people have a dazzling array of novel foods in front of them. They don't want these wild vegetables. Adults and children in my family love to eat. I remember a leader once said at the meeting that there was only one imported case in Shandong during SARS, and no local people were infected with SARS. The reason is that Shandong people love to eat small tofu all year round. Small tofu soaked in soybeans is ground into slag, and then mixed with various wild vegetables. The wild vegetables you eat are all Chinese herbal medicines and you won't get sick.

Mom and dad are 90 years old, and they cook at intervals all year round. If there are no wild vegetables in winter, make them. Wild vegetables were planted in the yard in winter, but now they are eaten and dug, which is very fresh.

It takes a lot of time to say that small tofu is delicious and easy to cook. It usually takes me two days to finish. The day before, I dug bitter rapeseed, shepherd's purse, thistle, dandelion and plantain seeds and planted them in potherb houses. My mother helps me choose vegetables, and I wash them and blanch them to cool them. The next day, I went to the market to buy back the ground dregs of soybeans (in the past, soybeans were soaked in advance and mashed outside the door, which was time-consuming and laborious), and then I put wild vegetables. Stir-fry wild vegetables, add salt, and then smooth the bottom of the pot. Don't spread it too thin. Pour the bean curd residue into the middle of the dish, add water and simmer for 30 minutes. You need to check the water quantity several times in the middle. If it is less, you can add it to avoid burning the pot. At the same time, turn the bean curd residue over and mix it with the vegetables before taking it out. Cook what you can't eat once and put it in the refrigerator. It will taste better next time.

The key to making small tofu is that the bean curd residue must be placed on wild vegetables, not touching the pot, otherwise it will be burnt, and it is useless to put too much oil. Second, it must be simmered.

Dear friends, take action, eating wild vegetables is good for your health!