I recommend it to you: the first course: peeled potatoes, washed and cut into diamond-shaped pieces for use, tofu cut into diamond-shaped pieces for use, and carrots cut into small pieces for use. Heat the oil to 60% heat, put the cut potatoes in the pot and fry them until golden brown, then take them out of the pot. When the oil in the pot is 80% hot, fry it in the cut tofu until the skin is solidified, and take it out of the pot for later use. Blanch the cabbage and carrot in boiling water for later use, put oil in the pot and stir-fry tomato sauce (preferably bean paste), add a little water, and cook the semi-finished tofu, potatoes, carrots and carrots until the soup boils. Finally, add salt, monosodium glutamate, black pepper, water starch and a little oil. This dish is fresh, fragrant, light, slightly sour and brightly colored. Dish 2: Boil potatoes in a pan and mash them. Cut the tofu into 3 cm square chunks, fry until the appearance is golden yellow (pay attention to the long frying time, preferably until it can be picked up with chopsticks), and let it cool. Cut carrots and vegetables into small pieces with a knife and mix them with potatoes for later use. Open one side of the fried tofu box with a knife, and be careful not to connect the tofu completely. Take the tofu out of the tofu box with the tip of an iron spoon, then put the mixed vegetables, carrots and potatoes into the tofu, flatten the tofu slices and make them one by one. Heat oil in the pot, add tomato sauce (preferably bean paste) and stir fry, add a little water and salt and monosodium glutamate black pepper, put the prepared tofu box into the pot to collect soup, and thicken it with starch. A unique and delicious dish is ready! ! !