Practice 1: tender tofu, green vegetables, shrimp skin, ginger and garlic in appropriate amounts. Slice a small piece of ginger, a clove of garlic, wash and drain shrimp skin, cut vegetables into sections, and cut tender tofu into cubes; Put the casserole on the fire, pour the right amount of oil, heat it, add ginger slices and garlic slices to saute until fragrant, and then add shrimp skin to saute until fragrant; Add tender tofu, add the ingredients of the soup stock, boil over high heat and simmer for five minutes; Add green vegetables, add salt and chicken essence to taste after one minute of fire, and turn off the heat.
Practice 2: a little chicken hair and a box of tender tofu. Take out the tofu and cut it into small pieces. Sit in a pot and add soup. Add salt, sugar (a little) and pepper; Pour in the bean curd granules, and add a little thick raw powder water after boiling; Cut the chicken hair into bean curd, put it in the pot for a while, and take off the pot. Just a little sesame oil.
Method 3: 30g of Chinese cabbage, 20g of tofu, 0g of carrot10g, 80ml of broth180ml, 2g of salt and 3ml of sesame oil. Dice Chinese cabbage and tofu, and slice carrots. Boil the stock, add all the ingredients and cook for 1 min, then season with salt and sesame oil.
Practice 4: tofu, vegetables, cooking wine, salt, oil, monosodium glutamate in moderation. Cut the tender tofu into cubes, blanch it with boiling water and take it out, and cut the vegetables into sections; Put the casserole on the fire, add a proper amount of oil to heat it, add ginger slices and garlic slices to saute until fragrant, and then add shrimp skin to saute until fragrant; Add cabbage leaves and tofu, add broth, boil and turn to low heat; When the dish is cooked, add salt and monosodium glutamate and serve in a bowl.