First, thriving:

1. Yu Zi tofu, shrimp and eggs.

2. Add 15 times warm water and a little salt to the egg mixture and mix well, skim off the floating foam.

3. Yu Zi tofu is cut into thick slices and placed in a circle.

4. Pour in the egg liquid and steam for 10 minute.

5. Marinate the shrimp with some salt and cooking wine in advance, add the shrimp and steam for another 5 minutes.

6. drizzle with sesame oil and soy sauce and add shredded onion.

Second, more than a year:

1. Cut off the tail, cut the back of the fish into pieces of 1 cm, leave a little fish belly without cutting, and marinate it with ginger wine oil 10 minute.

2. Put the ginger slices on the plate again and boil the water for six minutes.

3. Pour out the soup, remove the ginger and add the millet, pepper and onion.

4. Spray hot oil+steam fish drum oil.

Third, lantern eggplant:

1. Cut the eggplant in half, put a chopstick on each side and cut into 2mm slices.

2. Cut it when you cut the sixth knife.

3.250g minced meat with 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon white pepper and half a spoonful starch, and mix well.

4. Put the minced meat in the middle of the eggplant and spread a little oil on the surface for 180 degree baking 10 minute.

5. Drizzle with sweet and sour juice and sprinkle with chopped green onion.

Fourth, let a hundred flowers blossom:

1. a spoonful of sugar, a spoonful of soy sauce, a spoonful of soy sauce 1/2, cooking wine 1 spoon, oyster sauce 1 spoon.

2. Add an egg white, pepper and salt to the tenderloin, grab well and marinate for 15 minutes.

3. Prepare minced onion, ginger and garlic.

4. Put oil in a hot pot and iron the shredded pork.

5. Stir fry in the pan.

6. Pour in the prepared sauce, stir-fry over high heat, and collect the juice until it is thick.

7. Cut the oblique knife into small pieces and put it on the plate.