1. Seasonal vegetable chicken cake, ingredients: chicken breast, carrot, chopped green onion, pepper, salt, soy sauce, cooking wine, starch and cooking oil. Chop chicken breast into paste, add chopped carrot, chopped green onion, pepper, salt, soy sauce, cooking wine and starch, and stir well for later use. Then knead the chicken paste into a cake, boil the oil in the pot, fry it in the pot until it is golden on both sides, and you can go out. You can dip it in ketchup or salad dressing when eating.

2. Scrambled eggs with shrimps, ingredients: shrimp, chicken, eggs, salt, vegetable oil, chicken essence and onion. Wash prawns, remove shells and shrimp lines, and put them in a basin for later use. Cut the green onion into chopped green onion, knock the eggs into the bowl in advance and stir evenly to form egg liquid. Add cooking wine and salt to the shrimp, grab it evenly and marinate for 20 minutes. Pour the oil into the pot, heat it to 60% heat, add the egg mixture and stir-fry it into large pieces. Leave the bottom oil in the pan, then add the shrimps and stir fry until the color turns red. Add eggs, salt, chicken essence, sprinkle with chopped green onion, stir well and serve.

3. Stir-fried beef with black fungus and peas. Ingredients: shredded beef, peas, black fungus, soy sauce, cooking wine, starch, oil and salt. Add appropriate amount of seasoning such as salt, soy sauce, cooking wine and starch to shredded beef, and mix and marinate evenly; Boil water with a little salt and oil, blanch the fungus for 2 minutes, and blanch the Dutch beans for a while. Heat oil in a pot, add shredded beef, stir-fry in the pot until it changes color; Add blanched Auricularia auricula and Dutch beans and stir-fry twice; Finally, add a little salt and stir well.

4. Fried meat with yuba, ingredients: yuba, tenderloin, green pepper, onion, ginger, garlic, bean paste, salt, chicken essence and oil. Soak dried yuba in advance, then cut into sections for later use, and cut green pepper into hob shapes for later use; Chop onion and garlic, and shred ginger for later use; Slice the tenderloin, then put it in a bowl, add appropriate amount of salt, cooking wine, soy sauce and ginger to marinate 15 minutes; Pour oil into the pot, add onion, garlic and ginger, stir-fry until fragrant, then add a spoonful of bean paste and stir-fry until fragrant, then add green pepper and stir-fry for one minute, and finally pour in the marinated tenderloin slices and stir-fry; When the meat slices turn white as a whole, pour in yuba and stir fry, and pour in proper amount of soy sauce for coloring; Sprinkle appropriate amount of salt and chicken essence before taking out the pan, stir-fry evenly, and serve.