Raw materials of meatballs: 300g dumpling stuffing, proper amount of stick surface, 6 horseshoes, 2 Pleurotus ostreatus, 2g carrot 1 root, 2g salt, 1 tablespoon sugar, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon oil consumption, 1. 2. Peel the water chestnut and carrot and cut them into dices. Wash Pleurotus ostreatus, cut into pieces, and mix with dumpling stuffing. 3. Take a dumpling stuffing and make it into a ball, which is about the size of Yuanxiao. 4. Put the small balls with good dough into the stick surface and roll for a circle to cover the surface with a layer of stick surface. Put a carrot slice under each meatball, put the meatballs in the pot, boil and steam 15 minutes.

Chopped long eggplant raw materials: 2 long eggplants, 8g garlic, 2 teaspoons chopped pepper, salad oil 1 teaspoon, 1 teaspoon white sugar, 1 teaspoon white rice vinegar, 1 teaspoon oil consumption, 1 teaspoon water, 15cc. 2. Steam the long eggplant with the method of 1 in a pot for 5 minutes, and break the long eggplant into strips. 3. Put salad oil in another pot, and put chopped peppers and garlic into the pot to make it popular. 4. Add sugar, white rice vinegar, oil consumption, water and sesame oil, and mix and cook together. After the sauce of method 4 is boiled, pour it on the long eggplant of method 2.

Grouper slices (meat) 500g, fresh crab powder 1 50g, Australian bandage 100g (chopped), water bamboo10, and pepper1piece. Seasoning 1 sugar 1/4 teaspoon, salt half teaspoon, chicken essence powder 2/3 teaspoon, homemade fish head soup 100mL, cold water 150mL. Seasoning 2 salt 1/3 teaspoons, sugar 1/5 teaspoons, chicken essence powder 1/3 teaspoons, sweet potato powder 10g, white pepper powder 1/5 teaspoons, homemade chicken soup 200mL and crab oil 50ml. Exercise 1. Chop the grouper fillet into flower glue, add the Australian bandage velvet and seasoning 1, stir until it is glued, put it into a flower squeezing bag, and knead the flower glue into a rose shape. 2. Put the fish rose into the water, slowly raise the water temperature to 76℃, slowly cook until the fish is fully cooked, pick it up, filter it, and serve. 3. Boil bamboo and pepper with water, and add fish to make it look like jade. 4. Add crab oil to the pot, stir-fry ginger rice, add seasoning such as crab fillet, cook it, and pour water and starch to form a white and elegant local specialty with delicious and smooth taste.