Ingredients: 280g of termites, 50g of yellow croaker, 1 piece of soaked bean curd skin, 20ml of soy sauce, salt, chicken juice, monosodium glutamate, broth and salad oil.

Gourmet practice:

1. Wash chicken ears, shred them, put them in an oil pan, fry them until golden brown, take them out and put them in a stock pot, add chicken juice, soy sauce, salt and monosodium glutamate to taste them, take them out and drain them. In addition, the yellow croaker is steamed in a steamer, fished out and shredded by hand.

2. Put shredded chicken and shredded yellow croaker on the tofu skin. Roll it into a cage, steam it thoroughly, take it out, change the knife and set the plate, and pour the juice of boiled chicken ears. Food is successful!

2. Kimchi mixed with Tricholoma

Ingredients: 240g Tricholoma, 80g sauerkraut, chopped green onion, salt, monosodium glutamate and lard.

Gourmet practice:

1. Cut sauerkraut into granules, add a little melted lard into the pot and stir-fry until fragrant, and take it out for later use.

2. Cut the Tricholoma into pieces, put it in a boiling pot with proper amount of salt and cook it, then take it out and squeeze out the water. Put sauerkraut, monosodium glutamate and chopped green onion into a pot and mix well.

3: Baked sweet potato with cheese

Ingredients: 750g sweet potato, cheese slices 1 bag.

Gourmet practice:

Bake the sweet potato in a saucepan, take it out and divide it into two halves, then put the cheese slices on it, bake it a little, and take it out to eat.

4. Fugui Fulu Squid

Gourmet practice:

1. Take out the internal organs of six squid larvae from the abdomen and clean them.

2. Soak 100g glutinous rice in cold water for 3 hours, take it out, add 50g shiitake mushrooms, 50g diced carrots and 20g shrimp skins, mix well together, add 10g salt and 10g soy sauce, stir into stuffing, put it into squid larvae, seal it with toothpicks, and blanch leeks to make three squid.

5. Steamed white fish in Taihu Lake

Gourmet practice:

1. Cut the upper and lower backs of the white fish, and make a cut on each side of the fish.

2. Cut 25g of parsley and 25g of coriander into sections with length and cm respectively; 25g of onion and 20g of carrot, cut into 0.2cm segments respectively.

3. Mix the cut vegetables with 5g pepper, 20g dried pepper and 25g Jiang Mo.

4. 25 grams of coriander, 3 grams of monosodium glutamate, 3 grams of chicken powder, pepper 1 gram, 5 grams of salt, mix well, then evenly spread half on the fish and half in the marinade.

5. Sprinkle the marinade into the fish room, then cover the whole fish, marinate for 8 hours, take out the marinade, fry it in 60% hot oil until both sides are golden, take out the oil control, steam it in a steamer for 5 minutes, take it out, sprinkle with100g fried dried shallots, 45g scallions and 2g dried peppers, heat it with 50g scallion oil, and pour it in.

6: Mom yellow rice flipping

Gourmet practice:

250g of yellow rice, 85g of millet, 0g of sugar100g, 50g of salad oil and white flour, 50g of cooked lard, 3g of bread flour150g, 3g of baking powder and 0g of salad oil10g. 1. Wash the yellow rice and millet, add 250g of water, sugar, salad oil and cooked lard and steam.

2. Mix 150g bread flour, 50g white flour and 3g baking powder, and add 100g water to mix the flour to make it look good. Roll the dough into a rectangle, cover half of the dough with steamed rice, then cover the other half, and put it in the refrigerator for cold storage and shaping.

3. Preheat the cake tray to 120℃, brush a layer of salad oil, put the Huang Chengcheng rice cake in, turn it over and fry it until golden brown.

4. Cut the processed cake into the desired shape. Personally, I suggest cutting into triangular pieces.

There are two key points: the first meter should be steamed well, steamed too dry and tasteless, steamed too sticky;