Method 1: Add appropriate amounts of soft tofu, green vegetables, dried shrimps, ginger and garlic. Slice a small piece of ginger, slice a clove of garlic, wash and drain the dried shrimps, cut the vegetables into sections, and cut the tender tofu into cubes; put the casserole on the fire, pour an appropriate amount of oil, heat it up, add the ginger and garlic slices and saute until fragrant, then add the dried shrimps. Stir-fry until fragrant; add the soft tofu, add the stock to submerge the ingredients, bring to a boil over high heat, then turn to low heat and simmer for five minutes; add the green vegetable segments, add salt and chicken essence to taste after one minute over high heat, and turn off the heat.

Method 2: A little chicken lettuce and a box of soft tofu. Take out the tofu and cut into small pieces. Sit in the pot and add the soup stock. Add salt, sugar (a little), and pepper; pour in the tofu cubes, and after boiling the pot, add slightly thicker cornstarch water; cut the chicken feathers into the size of the tofu cubes, put them in the pot for a while, and then remove from the pot. Just add a little sesame oil.

Method 3: 30 grams of Chinese cabbage, 20 grams of tofu, 10 grams of carrots, 180 ml of stock, 2 grams of salt, and 3 ml of sesame oil. Cut the bok choy and tofu into small cubes, and slice the carrot into thin slices. Bring the stock to a boil, add all the ingredients and cook for 1 minute, then add salt and sesame oil to taste.

Method 4: Appropriate amounts of tofu, green vegetables, cooking wine, salt, oil and MSG. Cut the soft tofu into squares, blanch it in boiling water and take it out. Cut the green vegetables into sections; put the casserole on the fire, add an appropriate amount of oil to heat, add the ginger slices and garlic slices and saute until fragrant, then add the dried shrimps and stir-fry until fragrant; put Add green cabbage leaves, tofu, and stock, bring to a boil and then turn down the heat; when the vegetables are cooked, add salt and MSG, and serve in a bowl.