Ingredients: a box of super tender tofu, onion, ginger and garlic, mushrooms, carrots, Undaria pinnatifida, fried pine nuts and coriander.

Exercise:

Undaria pinnatifida is soaked in small pieces of hair, and other materials are chopped and diced.

Boil tender tofu in water for 1-2 minutes.

Heat the wok with less oil, add leek, ginger and garlic and stir fry, then add other ingredients and stir fry for half a minute, and add some soy sauce, sugar and aged vinegar to taste.

Slice the cooked tofu into a bowl, pour in three ingredients, and if you like, add some pre-fried pine nuts, Chili oil and chopped coriander, and mix and eat.

Two: croutons salad

Ingredients: whole wheat toast 1 slice, butter, minced garlic, boiled eggs 1 slice, chopped almonds, 6-7 tomatoes, 2 leaves and half a cucumber.

Exercise:

2 lettuce leaves, 6 tomatoes, eggs 1 piece, celery 1 piece, cucumber 1 piece. Choose between tomatoes and cucumbers. Wash and tear vegetables into small pieces, slice cucumbers, cut tomatoes in half, and cut celery into thick slices.

Boiled eggs, boiled celery, boiled eggs, cut into small pieces.

Two slices of toast. If there is butter in the refrigerator, take a small piece and melt it at room temperature, then cut some minced garlic and mix it in. Spread a layer of bread slices, preheat the oven to 200 degrees, add bread slices and bake for about 8- 10 minutes, and then bake in the pot. Finally, cut it into small squares.

In a large bowl, add shredded lettuce, small tomatoes, cucumber slices, cut eggs, celery pieces and diced shrimps, add a little salt, freshly ground black pepper and olive oil, and finally squeeze half a lemon juice, mix well, sprinkle with roasted garlic toast and some chopped almonds.