1 block firm tofu, 1 bunch enoki mushrooms, a small amount of minced pork. Rinse the enoki mushrooms, blanch them, then chop finely. Blanch the firm tofu and dice it. Heat oil in a pan, then stir-fry the minced pork. When the pork is 80% cooked, add the chopped enoki mushrooms and diced tofu. Stir-fry until fully cooked.Wash fresh shrimp, season with salt, ginger, scallions, and cooking wine. Steam for 15 minutes and set aside. 2. Steamed Chicken with Chinese Yam and Solomon's Seal Clean and cut the whole chicken into pieces. Blanch, then rinse thoroughly.Wash the Chinese yam, Solomon's seal root, and red dates. Flatten the red dates and remove the pits. Pour boiling water into a double boiler. Add all ingredients and simmer for two hours. Season with salt before serving.Rinse rice, add to pot with sufficient water. Cook over high heat for 20 minutes. Add milk, sugar, and butter. Simmer until rice is tender.Crack raw eggs into a small bowl and beat well. Pour the egg mixture into a wok. Before the top sets, add the shrimp. Fold the egg into a half-moon shape, flip it over, and fry briefly before removing. Once water boils, add leafy greens and the egg dumplings. Boil briefly before serving.5. Cold Kelp Salad Wash 300g kelp, cut into thin strips, and boil for 30 minutes. Drain and let cool. Season with minced garlic, sesame oil, vinegar, MSG, etc. (no salt needed). Serve cold.