1, steamed spareribs with millet. Ingredients: pork chop 500g, millet150g, red bean paste15g, rapeseed oil15g, cooking wine10g, rock sugar 8g, sweet noodle sauce 5g, refined salt 2g and monosodium glutamate10g. Practice: Wash the ribs and cut them into 4 cm long sections. Chop watercress, cut ginger into rice, cut onion and millet, soak in water for later use. Add watercress, sweet sauce, rock sugar, cooking wine, cooking wine, refined salt, monosodium glutamate, ginger rice and rapeseed oil into ribs, shake well, put them in a steaming bowl, then put millet on the ribs, steam them in a cage pot, take them out and buckle them into a disc shape, and sprinkle with chopped green onion. Put the pot on the fire, add sesame oil and heat it to 70%, then pour it on the chopped green onion.

2. Chicken wings with garlic. Ingredients: 6 chicken wings, 30g corn flour, half a spoon of garlic, 2 tablespoons of soy sauce 1 spoon, sugar and salt 1 spoon. Practice: Wash and wipe the chicken wings evenly, mix well with all marinades and put them in the refrigerator for overnight use. Take out the chicken wings marinated overnight and pat them with raw flour. Pour the right amount of oil into the pan, heat it with high fire (the oil temperature is about 80%), put down the chicken wings and powder it, put it in the oil pan, and then turn off the fire (dip it in and fry it). After the oil temperature is slightly frozen, heat it for about 3 minutes and fry it until the chicken wings are golden yellow. Take it out and serve.

3, cold mixed three silk. Ingredients: kelp 200g, green pepper 50g, salt 65438+ 0.5g, red pepper 50g, soy sauce 40g, vinegar 25g, sugar 25g, Jiang Mo 20g, sesame15g (baked) and Chili powder 25g. Practice: Wash kelp, cut it into filaments, blanch it in boiling water pot for 2 minutes, take it out, blanch it in cold water and control it to dry. Wash green pepper and red pepper, remove pedicels, remove seeds, shred, blanch in boiling water, take out, rinse with cold water, and control to dry. Take a clean porcelain basin, marinate shredded kelp, shredded green pepper and shredded red pepper with salt, add soy sauce, vinegar, sugar, Jiang Mo, Chili powder and sesame oil, stir well, melt white sugar, and take out the pot to cool. Put the cooked celery into a clean porcelain basin, pour in the hot and sour juice, marinate for 40 minutes, serve and sprinkle with sesame oil.