Ingredients: glutinous rice flour 1 cup, taro 1 piece, half a cup of cassava flour, half a cup of coconut milk 1 can, half a cup of fine sugar, and 4 tablespoons of coconut powder.

Methods: 1. Wash taro, peel and shred.

2. Mix glutinous rice flour, sweet potato flour, taro shreds, sugar and coconut milk and mix well.

3. Prepare a rectangular model, spread it with cellophane, pour the prepared powder into it, smooth the surface, then move it to a steamer that has boiled water in advance, steam it with skyfire for about 30 minutes, take it out and sprinkle coconut powder while it is hot.

4. After cooling, you can cut into pieces.

Steamed prawns

Ingredients: cucumber, fresh bamboo shoots 1, prawn150g, shredded ginger, salt, white pepper, pine nut powder and sesame oil.

Methods: 1. Wash cucumber and bamboo shoots, cut into thin slices and marinate with salt; Wash prawns, remove viscera, add shredded ginger to remove fishy smell, and steam in a steamer for 15 minutes.

2. Mix pine nut powder, white pepper, salt, sesame oil and steamed shrimp soup to make pine nut sauce; Put steamed prawns, cucumber slices and fresh bamboo shoots on a plate, sprinkle with salt and white pepper, and drizzle with pine nut sauce.

Fried salmon with cherry tomato balsamic vinegar

Ingredients: 50g cherry tomato, divided in two, 1 root purple onion chopped. 30 grams of red grape vinegar. 45 grams of olive oil and 4 slices of salmon. 8 grams of fennel, 30 grams of vegetable oil, and appropriate amount of spices and pepper.

Method: 1, preheat the oven to 420 degrees. Mix the cherry tomatoes, salt, purple onions and vinegar in a bowl.

2. Sprinkle olive oil evenly on the pan. Put the marinated salmon in a pot and heat it for about 3 minutes over medium-high heat until both sides of the salmon are golden yellow. Put it in a baking tray and bake for about 7 minutes, then take it out and put it on a tray.

3. Stir-fry cherry tomatoes and fennel in a pot over medium heat for two minutes. When the cherry tomatoes are soft, take them out and put them around the salmon. Sprinkle the juice on the salmon.

Ingredients: imported Australian naked-eye steak, potatoes, seasonal vegetables, bacon, barbecue sauce, salad oil, butter, sour cream, salt, pepper and Monterey seasoning.

Methods: Steak was marinated with Monterey seasoning and salad oil, barbecued and colored with open fire, and baked in the oven until it was 80% cooked. Potatoes are wrapped in tin foil and baked in the oven. Replace the top of the baked potato with a cross knife, squeeze it into a flower shape, then pour sour cream and sprinkle with shallots and bacon as decoration; Seasonal vegetables are cut into strips, fried with butter and seasoned; Finally, pour the cooked steak, potatoes and fashion plates with barbecue sauce.

Ingredients: beef, onion, green pepper, red pepper, potato, red wine, vermicelli, tomato sauce, cumin and beef soup.

Methods: Beef, onion, green pepper, red pepper and potato were diced separately. Beef is salted with salt, pepper, red powder and red wine to taste; Heat oil in a pot, add diced beef and stir-fry water, then add other ingredients and cumin and stir-fry, add beef soup, bring it to a boil over high fire, simmer over low heat until the meat is soft and rotten, and season with salt and pepper.

Ingredients: oyster, spinach, onion, white wine, all kinds of seasonal lettuce, vinegar juice, Australian sea salt, Swiss cheese, lemon.

Method: wash the oyster and take the meat and leave the shell for later use; Chop onion, stir-fry spinach, cook in white wine, add oyster meat and cook until half cooked. Seasoning I put the fried spinach, oyster meat and Swiss cheese in the oven until they are fully cooked; Seasonal lettuce is made into vegetable salad and topped with vinegar sauce; Place salad, sea salt and oyster in layers on a plate.

Ingredients: 8 hairy crabs, 300g white fish rice. Japanese crab roe 20 grams. Ginger rice 3g, salt 15g, monosodium glutamate 10g, chicken powder 10g and raw flour 20g.

Methods: The hairy crabs were steamed in a steamer, and the meat was shelled. Adding water into the pot, heating to 60-700 DEG C, adding water to moisten fragrant white fish rice for 30 seconds, and absorbing water; Heat oil in a pot, add ginger rice and stir-fry until fragrant, add white fish rice, add salt, monosodium glutamate and chicken powder to taste, thicken it with wet raw powder, put it in crab shells and decorate it with Japanese crabs.

Ingredients: 250g pumpkin, 300g silver cod. 2 egg yolks, 20g green pepper and 4g broccoli. 4 slices of cheese, buttermilk with three flowers 15g, coconut milk 5g, salt 0.5g, sugar 10g, chicken powder 0.5g, butter 20g, minced garlic and dried onion 10g, onion 20g, crispy sauce 50g, and appropriate amount of soup.

Practice: cut the pumpkin into diamond blocks and fry it in 40% hot oil for later use; Cut silver cod into 2cm square pieces, add egg yolk and crisp paste, stir well, and fry in 40% hot oil until golden brown: add butter, garlic, dried onion, green pepper and fried onion, add 200g soup, add cheese slices, three-flowered milk, coconut milk, salt, monosodium glutamate, chicken powder and white sugar to taste, and filter. Broccoli flies into the water and is placed in a clay pot for decoration.

Materials: 6 crab feet in Canadian snowfield. 200 grams of nine buds, mint leaves 100 grams, and 8 pieces of tissue paper. 400 grams of Thai chicken juice and 500 grams of crispy pulp.

Method: Thaw the feet of snow crab, cut them into 10 cm long, roll them with wafer paper, paste them into a crisp paste, fry them in hot oil until golden brown, drain the oil, take them out with Thai chicken juice, and decorate them with nine sprouts.

Assorted vegetable salad

Ingredients: lettuce, chicory, purple lettuce, red bell pepper, yellow bell pepper, cucumber, tomato (about 100g), 3 tbsps of ultra-pure olive oil, 3 tbsps of aged wine vinegar, salt and appropriate amount of black pepper.

Methods: 1. Wash all lettuce, drain and tear it into small pieces by hand.

2. Wash the cucumber and cut it into jagged shapes; Wash tomatoes and slice them; Red and yellow bell peppers are cleaned after seed removal and cut into strips.

3. Dish all the processed materials, then mix the olive oil with all the seasonings, pour them on the lettuce, and mix well to serve.

Chinese food: egg-flavored corn soup

Raw materials: corn kernels 100g, eggs 1 piece, loofah 50g, orange kernels, starch and sugar.

Methods: 1. Cook corn kernels; Grinding orange kernels into powder; Boil the loofah sponge with water and take the juice for later use.

2. Pour the corn kernels and orange kernel powder into the loofah juice, then boil it, add the beaten egg liquid and sugar, and thicken it with starch.

Braised fillet with abalone and mushroom

Raw materials: abalone mushroom 200g, walnut kernel 100g, pork tenderloin 150g, salt, pepper, onion, ginger, soy sauce, starch, Chili oil, vegetable oil and sesame oil.

Methods: 1. Heat the oil in the pan, add the pork tenderloin slices, stir-fry until 70% cooked, and set aside; Heat oil in the pan, add abalone and mushrooms to stir-fry until fragrant, add onion slices and ginger slices and stir-fry thoroughly.

2. Pour pork tenderloin slices and walnuts into the pot, add seasoning and fry for a while.

Almond sushi roll

Ingredients: 25g rice, seaweed for sushi 1 slice, almond, yogurt, white sesame, sliced radish in vinegar, Japanese mustard, shredded ginger, vinegar, rice wine, sugar and salt.

Methods: 1. Peeling almond, removing tip, and crushing; Cook rice, add vinegar, rice wine, sugar and salt to taste while it is hot, spread it evenly and let it cool; Stir-fry white sesame seeds.

2. Spread seaweed on the sushi table, spread sushi rice with a thickness of about 1 cm, spread yogurt, and sprinkle with chopped almonds and sesame seeds.

3. Roll up the sushi mat, compact it, cut the almond sushi into pieces and put it on a plate, decorate it with radish slices and shredded ginger, and dip it in mustard.

Rock sugar snow plow

Ingredients: Sydney 1 piece, 25g rock sugar, a little Fritillaria powder.

Methods: 1. Wash Sydney, cut into pieces and remove the core.

2. Put Fritillaria Fritillaria powder into the pear core and fix it with a toothpick.

3. Put Sydney in a bowl, add rock sugar and water, and steam for 30 minutes.

Onion beef roll

Ingredients: 300g cooked beef slices, onion and leek each 100g, pepper, salt and oil each.

Methods: 1. Wash leek and cut into sections, and cut onion into filaments.

2. Heat the oil in the wok, add shredded onion and leek, add seasoning and stir fry for a while, then serve.

3. Spread the beef slices on the pot, simmer with low fire, and roll up the clinker in the plate into the beef slices.

Fish fillet with tomato sauce

Ingredients: silver carp 500g, green pepper 100g, pineapple 50g, soy sauce, wine sugar, vinegar, tomato sauce, starch, refined salt, pepper, peanut oil and sesame oil.

Methods: 1. Cut the fish into 3 cm long slices and marinate with a little soy sauce, wine, salt and pepper 10 minute; Sliced green pepper and pineapple.

2. Roll the starch evenly on the surface of the fish fillet.

3. Heat the wok with oil, put the fish fillets into the wok in turn, fry until the surface is golden yellow, and pick them up for use.

4. Put green pepper slices and pineapple slices in the pot, add sugar, vinegar, salt, tomato sauce, sesame oil and appropriate amount of water, stir fry together and pour them on the fish fillets.

Shrimp medlar

Ingredients: 5 shrimps, 50g pork, 25g medlar, ginger, salt, sugar and starch.

Composition: 1. Wash the shrimps and put them in a casserole. Add water and cook over high heat. Add ginger and cook over low heat for a while.

2. Take out the shrimp, shell and leave the shrimp, chop the pork into minced meat, put it in a casserole and cook for a while, add salt, sugar and ginger, thicken it with starch and sprinkle with medlar.

Sweet-scented osmanthus lotus seed soup

Ingredients: 50 grams of lotus seeds, red dates 10, sweet-scented osmanthus, rock sugar.

Methods: 1. Wash lotus seeds and red dates.

2. Put it into the pot and simmer for 40 minutes. Add osmanthus and rock sugar and simmer on low heat.

Ganoderma lucidum tremella tea

Raw materials: Ganoderma lucidum, tremella, rock sugar.

Methods: 1. Ganoderma lucidum and tremella are washed with clear water.

2. soak the tremella into pieces, put it in a cup with ganoderma lucidum, add some boiling water and cover it for one night.

3. Add rock sugar, stir well, and eat it once in the morning and evening.

Lily and mung bean soup

Ingredients: 200 grams of mung bean, 25 grams of dried lily, 25 grams of medlar, and appropriate amount of sugar.

Methods: 1. Wash dried lily, mung bean and medlar with clear water respectively.

2. Put the washed lily, medlar and mung bean into the pot, add 5 bowls of water and bring to a boil. Cook on low heat until mung beans bloom and lilies are tender, add sugar to taste, and cover the fire for 5 minutes.

Chestnut pork

Raw materials: pork 1000g, chestnut 300g, onion, peanut oil and soy sauce.

Methods: 1. Cut pork into pieces and shell chestnuts.

2. Heat oil in the pan, add chopped green onion and stir fry until fragrant, then add chestnut and pork and stir fry for a while.

3. Add soy sauce and 300ml water, bring to a boil over high fire and simmer over low fire.

I carefully selected the recipe for you! ~ Come on! ! !