Accessories: whole egg 12g, green pepper 10g, red pepper 0.25g, green pepper 1g, 5ml of white vinegar, tomato sauce1/g, and 7g of raw flour.

Seasoning: sugar 18g, salt 2g, monosodium glutamate 1g, cooking wine 3ml, pepper 0. 1g, hawthorn slices 2g, oil 50g, onion 2g, garlic 2g, pork 1g, salt, monosodium glutamate and eggs. Cut the green pepper and radish into triangles. 2, pork slices hanging eggs, dry starch. 3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice. 4. Pork slices are fried in a hot oil pan. 5, the pulp head bursts, add green pepper and pineapple to stir fry, add the prepared juice to thicken, and add the fried pork to stir fry. Ingredients of lettuce in oyster sauce: 600g of lettuce, 30g of oyster sauce,

Accessories: 60g clear oil, pepper noodles 1g, 3g minced garlic.

Seasoning: soy sauce 10g, sugar 10g, cooking wine 20g, salt 1g, water starch 10g, monosodium glutamate 3g, sesame oil 5g, and soup (1). Remove the old leaves of lettuce and clean them. Put water in the pot, add salt, sugar and oil, put the vegetables after boiling, turn them over and pour them out, press them dry and pour them into the plate; (2) Put oil in the spoon, add garlic and stir fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, thicken, pour sesame oil on lettuce. Boiled chicken ingredients: a tender cock.

Accessories: Jiang Mo 5g, shredded onion 5g.

Seasoning: 0.5g of refined salt, 6g of peanut oil ① Slice onion and ginger, divide them into two parts of Fluttershy with refined salt, and mix well. Heat the wok over medium heat, drain the oil until it boils slightly, take it out, and pour it on two small plates to serve; (2) Wash the chicken, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak in 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off fluff and yellow clothes, and then fish it out. Dry the epidermis, sweep the cooked peanut oil, cut it into small pieces, put it in a plate and put it in the shape of a chicken. Serve with shredded ginger and scallion. Boiled shrimp raw materials: 500 grams of new prawns.

Accessories: Zanthoxylum bungeanum 25g (red and sharp).

Seasoning: 50g light soy sauce, 5g sesame oil, 5g salt, ginger 10g onion 10g peanut oil. Wash the fresh shrimps;

2. Put shredded pepper on the seasoning plate;

3. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well;

4. Boil the clear water with strong fire, add the fresh shrimp until cooked, remove the drain and put it on a plate, and put it on a seasoning plate for eating. Ingredients: pork chop 1/2kg (about 320g), melon1block weighing 6 Liang (about 240g), 2 onions and a little shredded red pepper. Ingredients: seasoning: 1, garlic and dried onion each 1 teaspoon, lobster sauce 1 teaspoon, and shrimp paste 3/2 teaspoons; 2. Fish sauce 1 teaspoon, crystal sugar 1/2 (about 20g), and 3 tablespoons of water. Sauce ingredients: 1/2 teaspoons of salt and sugar, 1 teaspoon of cornflour, 4 tablespoons of water. Marinade: ginger juice 1/2 teaspoons, sugar, salt, soy sauce, cornstarch 1 teaspoon. Method: 1, clean the steak, chop it up, add marinade for more than 1 hour, pour out the juice, add corn flour, fry it until it is slightly yellow, and drain the oil. 2. Wash the wax gourd, remove the pulp, cut it into thick slices, rub it with coarse salt and boil it with salt water. 3. Heat 2 tablespoons of oil, saute seasoning (1), add cold melon and mix well, add half a cup of clear water, simmer for 8 minutes, add sauce and seasoning (2), cook until the juice is thick, add sauce and shredded red pepper, cover and bake for a while. Note: After the foam oil is drained, use absorbent paper as the bottom to absorb some oil. Ingredients for fried fish with ginger: a bass, a red onion, ginger, oyster sauce, salt wine, ginger and onion, soy sauce and red pepper. Practice: 1, boneless fish, cut into pieces and marinated with wine and salt. 2. After the oil is hot, add the onion ginger slices and stir fry, and stir fry the fish pieces. Be gentle so as not to break the fish. Shake the pot gently, so that the fish pieces are heated evenly and the pot turns beautifully. Add soy sauce to fish, stir-fry oyster sauce, and finally add onion, red pepper and a little wine to serve. Ingredients for stewed pork chop with orange juice: pork tenderloin 1 kg (about 600g), 2 onions (chopped), 2 oranges 1/2 slices (sliced), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cups fresh orange juice and 0/cup water. Ingredients: seasoning: 1 tsp salt, a little pepper. Spices: 3/2 tsp vanilla, 65438+ 0/2 tsp thyme and black pepper, a little rosemary. Methods: 1. Wash the whole pork chop, add seasoning and mix well, and wrap it with a thin layer of flour. 2. Heat the oil, fry the pork chop until brown, take it out, clean the frying pan, and add 2 tablespoons of water to cook the pork chop. 3. Cook the butter in another pot, stir-fry the onion until it changes color, add the juice, orange juice and 1 glass of water in (2) and bring to a boil. 4. Add pork chops, add spices and cook for 15-20 minutes, take out pork chops and cut them into pieces about 1 cm thick, then put them back in the pot and cook for 20 minutes, and add a little salt and pepper to taste. 5. Pork chops are served with juice and orange slices are served. Taro braised pork raw materials: 500g pork belly, 400g Lipu taro, appropriate amount of green vegetables, mashed garlic 1 g, 0.5g star anise powder, 0.5g south milk1g, 2.5g refined salt, 5g white sugar, 25g soy sauce and 0.0g wet starch1g. 200 grams of Daner soup, peanut oil 1500 grams (about 75 grams). The practice of braised taro meat: 1) Cut taro into long cubes with a length of 6 cm, a width of 3.5 cm and a thickness of 4 cm. Remove the hair from the skin with fire, scrape it clean, put it in a boiling water pot, take it out when it is 70% soft and rotten, and spread it with soy sauce (10g) evenly. 2) Mix mashed garlic, south milk, refined salt, star anise powder, white sugar and soy sauce (10g) into juice. 3) Heat the wok with medium fire, put the oil into it and burn it until it is 80% cooked, add the taro pieces and fry them until they are cooked, then take them out, add the pork and fry them for about 3 minutes until they are big red, pour them into a sieve to drain the oil, rinse them with clear water for about 30 minutes, and take them out and cut them into taro-sized pieces. 4) Put the meat slices into a juice bowl and mix well, then peel them off one by one, alternately arrange them with the taro slices in the big bowl, steam them in a cage for about 1 hour until they are soft and rotten, and then take them out and buckle them in a large plate. Surrounded by blanched vegetables. 5) Heat a wok over medium heat, pour in the raw juice of steamed meat, add light soup and soy sauce (5g), dilute the thicken with wet starch, add oil (15g), push it evenly, and pour it on the braised pork. Pork belly barbecued pork ingredients: pork belly, Lee Kum Kee barbecued pork sauce, ginger slices. Seasoning: soy sauce, Guangdong rice wine. The method of barbecued pork belly is 1. Pork belly is depilated, washed and boiled in a pot, or pressed in a pressure cooker for 20 minutes. 2. Take out the pork belly, spread it out and cut it into pieces. Try to cut it into small pieces, which is easier to taste. 3. Take a clay pot, heat it with a little oil, add ginger slices, stir-fry until fragrant, and pour pork belly into the pot. 4. Add two spoonfuls of Lee Kum Kee barbecued pork sauce, which can also be adjusted according to personal taste, and then add a small amount of soy sauce to color. At this time, it is necessary to constantly stir-fry the pork belly, and it is easy to put the pork belly away without oil.