Spicy squid ring raw materials: chilled squid tube, Laoganma Douchi soy sauce salt, white pepper cassava starch onion ginger, wild pepper soaked in pepper, green pepper and red onion; Exercise 1. Wash the inside and outside of the chilled squid tube, tear off the red skin on the surface and the black mucosa inside, cut it into rings, blanch it in boiling water for about ten seconds, take it out for a bath, and then control the intervention for a few minutes; 2. Laoganma Douchi, soy sauce, white pepper, salt, a small amount of cassava starch, and a proper amount of cold water are mixed into a flavor juice; 3. Boil the oil, stir-fry the onion and ginger slices until fragrant, then pour the pepper into the squid ring and stir-fry quickly. At the same time, pour in ginger slices and pepper slices and cook them into flavor juice. 4. When the squid ring is wrapped with flavor juice, pour in green pepper and red pepper slices, stir-fry until raw (onion slices can also be added), and adjust the salty taste.

Raw materials for stir-fried carrots with lettuce: green bamboo shoots 1 piece, corn 1 piece, carrots 1 piece, and three garlic pieces. Practice: 1. Wash the corn, peel the green bamboo shoots, slice the carrots, peel and chop the garlic. 2.

Fresh lotus root slices with tomato juice Raw materials: fresh lotus root 200g, tomato 80g, ginger, onion, edible oil 1 spoon, salt method: 1. Prepare lotus roots, tomatoes, ginger slices and shallots. 2. Peel, wash and slice fresh lotus root; Cleaning tomatoes, cutting orange petals and peeling; Chop ginger; Dice the onion. 3. The dish pot is hot, add teaspoons of oil, saute ginger foam, pour in tomatoes, stir-fry and mash. 4. Pour in the duck gizzard, add a little water, and smooth the duck gizzard with a frying spoon. 5. The juice is thick, add salt and pepper and mix well; Seasoning can be put on the plate.

Stir-fried raw materials of clam meat: 250g of clam meat, 5 pieces of perilla leaves, 2g of mint 10, 5 pieces of salt of betel nut leaves, 5g of relatively high-quality wine, 5g of soy sauce, 5g of oil consumption, 3g of sugar, appropriate amount of minced garlic, appropriate amount of minced onion and ginger, and oil 10g. Practice: 1, the ingredients prepared in advance, the clams bought back are rich in mud and gravel, and they should be washed continuously with flowing cold water to maintain control and intervention; Cut Folium Perillae, Herba Menthae and Cortex Acanthopanacis into filaments. 2. Bring the wok to a boil, put oil, add ginger, onion and minced garlic into the wok and stir fry until fragrant, pour in the drained clam meat, stir fry over high fire, and some water will be released when stir fry, so as to maintain the heat and stir fry until dry. 3. Mix soy sauce, salt, fermented grains, oil consumption and sugar into a bowl of juice, pour it into the pot and stew it for 1min. 4. Before taking out the pot, put the perilla leaves, mint and fake shredded pork into the pot and stir well.