Practice 1: tender tofu, bok choy, shrimp, ginger, garlic each moderate. Ginger a small piece of slicing, garlic a clove of slicing, shrimp rinsed and drained, bok choy cut section, tender tofu cut square; casserole on the fire, pour the right amount of oil, hot ginger and garlic slices burst incense, and then put shrimp stir-fried flavor; into the tender tofu, and at the same time add broth submerged in the ingredients, boil over high heat and turn to a low fire slowly simmering for five minutes; add the section of the bok choy, a minute of high heat, add salt, chicken seasoning, turn off the fire.

Practice two: a few chickpeas, tender tofu a box. Remove the tofu, cut small granules. Sit in a pot, into the soup. Add salt, sugar (a little), pepper; pour in the tofu granules, open the pot and add a slightly thicker raw flour water; chicken hairy vegetables cut tofu granule size, put into the pot for a few moments, start the pot. Point a little sesame oil can be.

Practice 3: 30 grams of Chinese cabbage, 20 grams of tofu, 10 grams of carrots, 180 milliliters of stock, 2 grams of salt, 3 milliliters of sesame oil. Cabbage and tofu cut into small dices, carrots sliced. Bring the stock to a boil, add all the ingredients and cook for 1 minute, then season with salt and sesame oil to taste.

Practice 4: Tofu, bok choy, cooking wine, salt, oil and monosodium glutamate (MSG). Young tofu cut into squares, blanch with boiling water and fish out, bok choy also cut into segments; casserole on the fire, put the right amount of oil to heat, put in the ginger and garlic slices burst incense, and then put shrimp stir-fried flavor; into the bok choy leaves, tofu, add broth, boil and turn to a low fire; vegetables cooked, put salt, monosodium glutamate, sheng bowl that is complete.