Practice 1: tender tofu, vegetables, shrimp skin, ginger, garlic, the right amount. Slice a small piece of ginger, a clove of garlic, wash and drain shrimp skin, cut vegetables into sections, and dice tender tofu; Put the casserole on the fire, pour in the right amount of oil, heat it, add ginger slices and garlic slices and stir-fry until fragrant, then add shrimp skin and stir-fry until fragrant; Add tender tofu, add the ingredients of the old soup, boil over high fire and simmer for five minutes; Add vegetables, add salt and chicken essence to taste after one minute of fire, and turn off the heat.

Practice 2: a little chicken feathers and a box of tender tofu. Take out the tofu and cut it into small pieces. Sit in the pot and add soup. Add salt, sugar (a little) and pepper; Pour in bean curd granules, boil and add a little thick raw powder water; Cut chicken feathers into bean curd, put them in the pot for a while, and take off the pot. Just a little sesame oil.

Method 3: Chinese cabbage 30g, tofu 20g, carrot 10g, broth 180ml, salt 2g and sesame oil 3ml. Dice Chinese cabbage and tofu, slice carrots. Boil the broth, add all the ingredients and cook for 1 min, then season with salt and sesame oil.

Practice 4: tofu, vegetables, cooking wine, salt, oil and monosodium glutamate are appropriate. Cut tender tofu into pieces, blanch it with boiling water, and cut vegetables into sections; Put the casserole on the fire, add a proper amount of oil to heat it, add ginger slices and garlic slices and stir-fry until fragrant, then add shrimp skin and stir-fry until fragrant; Add cabbage leaves and tofu, add broth, boil and turn to low heat; When the dishes are cooked, add salt and monosodium glutamate and put them in a bowl.