First, steamed shrimp with Japanese tofu. In our eyes, tofu and shrimp are completely different vegetables, each with its own flavor and conflicting with each other. One is light and the other is seafood. The most authentic way is to use Japanese tofu, but we can't buy it, so we can change it into ordinary soft tofu, cut it neatly and divide it into several sections. In order to blend shrimp and tofu, you must peel the shrimp in advance, otherwise you can't eat it.

Secondly, angelica drunken chicken roll. Wash Angelica sinensis and Lycium barbarum, add water to boil, cook for 15 minutes, turn off the fire and let cool. After the chicken leg is boned, put the skin side down on the tin foil, roll it up with a little salt, wrap it tightly with tin foil, make it into a candy shape, and steam it in a steamer for 20 minutes. Pour Gu Yue Long Shan red glutinous rice dew into the cooled juice, then put the chicken drum roll torn from the tin foil, soak it in the refrigerator for 1 day, and take out the slices.

Then out of the sea. Waihaimian is a classic traditional pastry in Jiangmen, Guangdong Province, which belongs to Cantonese cuisine series. The raw materials for making the sea surface are mainly beautiful flour and duck eggs. After mixing, the dough is squeezed to increase the gluten in the noodles. The taste is different from the common noodles in the south and Lamian Noodles in the north, and the taste is elastic. Crisp and elastic, full of toughness! The taste alone has won the favor of many gourmets.

Then barbecued pork with honey. For barbecued pork, you should use thin plum strips without skin and too much fat. If you buy a large hip, cut a 5 cm knife from the right side. If it is too big after opening, cut it into the right size from the middle. Raw onions should not be marinated for too long, otherwise it will form a smelly onion flavor and affect the aroma of meat. Zhuangji barbecued pork sauce is an old brand in Singapore.

Finally, kung pao chicken. Appropriate amount of cucumber, carrots, chicken breast and peanuts. Accessories: light soy sauce, starch, cooking wine, salt, water starch, edible oil, pepper, dried pepper and Jiang Mo. It is also a favorite food for most people in China, which is also my favorite food. You can also configure it yourself, so that your taste can be well mastered.