Flower nail powder food: sweet potato vermicelli, oil lettuce, pepper, peanut kernel, fragrant lai, onion, Pixian bean paste, salt, soy sauce, sugar, pepper noodles, monosodium glutamate, sesame, garlic and vinegar. Practice: 1, sweet potato vermicelli soaked in water 1 hour. 2. Boil water in the pot and add sweet potato vermicelli. Cook for seven or eight minutes, put it in the oily wheat dish and turn off the heat. Pick it up and put it in cold water for use. 3. Add some oil to the pot, stir-fry the Chili noodles slowly over medium and small fire, and add the onion and Pixian bean paste. 4. Stir-fry the Chili oil, then pour it into the chicken soup for the soul and boil it. Add salt, soy sauce, sugar, pepper noodles and monosodium glutamate to taste. 5. Pick up sweet potato vermicelli and put it in a bowl, pour in the fried soup, add minced garlic, peanuts, sesame seeds and rice vinegar, and sprinkle with fragrant lai.

Amaranth, seafood, dried eggs, 60 grams of leek powder, 5 fresh shrimps, 5 stupid eggs and 8 oysters. 5 grams of salt, 2 grams of white pepper and 2 grams of chicken powder. Practice: 1. Beat the eggs into a bowl, add chopped leek, fresh shrimp and oyster seeds washed with fine sand, and season with seasoning. 2. Prepare a vessel that can be heated, pour the egg liquid into the pot, cover it, heat it for 2.5 minutes first, then heat it with slow fire for 0.5 minutes, and finally turn off the fire to stew for 1-2 minutes, and then lift the cover to serve.

Bamboo sheng cucumber-raw materials-cucumber 1 strip, bamboo sheng half bowl (soaked) medlar, salt, tender ginger foam edible oil, fresh vegetable powder-method-1. Peel and wash the loofah and cut it into small pieces 2 cm wide and 3 cm long. Wash Kamikiri and soak it in bamboo sheng. Wash the medlar for later use. Heat the oil in a wok, add ginger foam and stir-fry until fragrant, add cucumber and bring to a boil, add bamboo shoots, cover with medium heat and stew for about 3 minutes. 3. Add seasoning and mix well, and sprinkle medlar out of the pot. Braised cauliflower raw materials: 1 cauliflower, 2 tomatoes, a small amount of onion, a small amount of ginger, 2 tablespoons of tomato sauce stir-fry, a small amount of sugar, an appropriate amount of salt and an appropriate amount of vegetable oil. Practice: 1. Peel the tomatoes and cut them into small pieces. 2. Wash the cauliflower and tear it into small flowers, blanch it in boiling water until it is 8% mature, and take it out for later use. 3. Add some oil to the wok and fry in Jiang Mo. 4. Add tomato pieces to make them sticky. 5. Pour in tomato sauce. 6. Stir-fry cauliflower. 7. When the cauliflower is ripe, season it with a little sugar and salt.