4 recipes to prevent hip sagging

　　1. Gold and silver tofu

　　Ingredients: 150 grams of tofu, 100 grams of fried tofu, 20 straw mushrooms (canned), 2 green onions, 100 grams of water, 15 grams of soup (powdered), 15 grams of soy sauce, 4 grams of sugar, 4 grams of scallion oil, and a little starch to make a slurry.

　　Preparation method: Cut both tofu and fried tofu into 2 cm square pieces. Add water to the pot. After boiling, add soup, tofu, straw mushrooms, soy sauce, sugar, etc., cook for about 10 minutes. Add starch slurry to thicken the sauce and put it into a bowl. Pour scallion oil around it and sprinkle scallions on the surface.

　　2. Walnut tofu balls

　　Ingredients: 250 grams of tofu, egg 2 pieces, 50 grams of flour, 500 grams of salad oil, 500 grams of stock, appropriate amounts of salt, starch, pepper, MSG, and walnut kernels.

　　Preparation method: Crush the tofu with a spoon, beat in the eggs, add salt, starch, soy flour, pepper, and MSG and mix well. Make 20 meatballs. Sandwich a walnut kernel in the middle of each meatball. Heat the salad oil until it is 50% to 60% hot, then fry the meatballs until they are done.

　　3. Pipa tofu

　　Ingredients: 150 grams of tofu, 100 grams of minced lean pork, 2 eggs, appropriate amounts of starch, salt water, cooking wine, pepper, MSG, green onions, and ginger, a little shredded ham, shredded shredded mushrooms, red Grape 100 grams of wine and 500 grams of stock.

　　Preparation method: Blanch the tofu in boiling water and mash it into a puree. Beat it with minced meat, egg juice, starch, salt water, cooking wine, pepper, and MSG until it becomes thick. Add onion, ginger, and water and mix well. Add a little sesame oil and mix well. Use 10 spoons, apply a little oil on each to put into the tofu paste, put shredded ham and shredded mushrooms on top, steam them thoroughly in the pot, remove the spoon, and place the prepared tofu balls on a plate. Bring the stock to a boil, add red wine, and when it boils again, pour it on the Pipa tofu and serve.

　　4. Pickled cabbage and tofu soup

　　Ingredients: 200 grams of tofu, 100 grams of potherb mustard, appropriate amount of refined salt, chopped green onion, MSG, 50 grams of salad oil.

　　Preparation method: Blanch the tofu briefly in boiling water and cut into 1 cm square dices. Wash and dice the potherb mustard. Heat a pot over high heat, add chopped green onion and stir-fry until fragrant. Add appropriate amount of water. When the water boils, add mustard mustard and diced tofu. Reduce heat and simmer for a quarter of an hour. Add refined salt and MSG and serve.