(1) Ingredients: 250g of Chinese cabbage, 50g of fresh bamboo shoots, 50g of water-soaked mushrooms, 50g of sausage10g, 50g of chicken leg meat, 50g of shrimp skin10g, 5g of fresh sesame oil soup, a little salt, cooking wine, chopped green onion and monosodium glutamate.

(2) After the cabbage is washed, the old leaves and yellow leaves are removed, cut into 3cm sections, soaked in boiling water, drained, and cooled for later use; Cut fresh bamboo shoots and mushrooms into inches; Sliced chicken and sausage.

(3) Put fresh bamboo shoots and shredded mushrooms flat on the edge of the bowl, put Chinese cabbage in the center of the bowl, then put chicken slices, sausage slices and shrimp skins, and put them in a steamer to steam thoroughly.

(4) Add refined salt, monosodium glutamate, cooking wine, chopped green onion and sesame oil, boil the fresh soup and pour it on it.

2, yuba mushrooms

(1) Ingredients: 250g of water-borne yuba, 0/00g of mushroom/kloc, 0/50g of green leaf/kloc, 25g of vegetable oil, a small amount of refined salt, soy sauce, monosodium glutamate and sugar.

(2) cutting the yuba into 2 cm square blocks; Cut cabbage leaves into pieces of the same size; If the mushrooms are too big, cut them into small pieces.

(3) When the vegetable oil is heated to 70%, stir fry the yuba, Chinese cabbage leaves and shiitake mushrooms, add 400g of clear soup, boil over high fire, and add soy sauce, sugar and monosodium glutamate to serve.

3, tofu skin sausage

(1) Ingredients: a large piece of fresh bean curd skin, egg white 20g, bean powder 20g, mushroom 70g, Ma Tishuang 70g (peeled), dried bean curd 100g, green bamboo shoots 70g, shredded onion 10g, shredded ginger 10g, tomato sauce 20g, sesame oil.

(2) Soak the bean curd skin in warm water, cut it into pieces with a width of 3 cm and a length of 30 cm, and lay it for later use;

(3) Wash mushrooms, Ma Tishuang and green bamboo shoots, shred them, put them into a pot together with dried bean curd, shredded onion and shredded ginger, add refined salt, soy sauce, monosodium glutamate, cooking wine sesame oil, tomato sauce, pepper powder and bean powder, and mix well.

(4) Paste the bean flour and egg white, spread them evenly on the bean curd skin, and mend all kinds of silk.

5. Put the same amount on one side of the bean curd skin, roll it into a roll, steam it in a steamer for 15-20 minutes, take it out and cool it, and cut it into thin slices with an oblique knife.