1, spring vegetable roll.

Materials:

Leek 300. Grams, 200 grams of tofu, 2 carrots, appropriate amount of vermicelli, appropriate amount of minced meat, a little onion and appropriate amount of flour.

Exercise:

(1) Live the noodles first and put them aside.

(2) Cut the tofu into pieces, stir fry with oil, soy sauce and salt. You can have more oil. Put the disk in standby state.

(3) Put minced meat into cooking wine, soy sauce and salt, and stir-fry for later use.

(4) Cut the leek, carrot and onion for later use. And then cut into sections for later use.

(5) Put all kinds of ingredients into the pot, add thirteen spices, salt, sesame oil and oyster sauce and stir.

(6) Stir the ingredients evenly.

(7) Roll the dough into a big round dough sheet, put the stirred ingredients on the dough sheet, and draw a cross in the middle of the round dough sheet.

(8) Roll the dough to four sides gradually.

(9) Finally, roll it into a big circle, cut it into sections, and steam it in a pot.

(10) The vegetable rolls with thin skin and many fillings were made successfully.

2, glutinous rice glutinous rice ribs.

Materials:

Fresh Rhizoma Smilacis Glabrae 100g, appropriate amount of Coicis Semen (one handful), appropriate amount of Euryale Semen (one handful), 250g of ribs, appropriate amount of ginger slices, 2 candied dates, appropriate amount of salt, appropriate amount of Poria, appropriate amount of Coicis Semen and appropriate amount of Euryale Semen to cook ribs;

(1) Prepare the required materials. Smilax glabra is cleaned. (You can ask the stall owner to help slice).

(2) Euryale ferox is slightly soaked.

(3) After the coix seed is washed, soak it for about ten minutes. It's easier to cook.

(4) Blanch the ribs. Add ginger slices and bring the water to a boil. Add the ribs and blanch the blood.

(5) Pick up the cooked ribs for later use.

(6) change a pot of new water. Put all the ingredients into the pot in turn.

(7) Add fresh Rhizoma Smilacis Glabrae.

(8) adding the processed Euryale ferox.

(9) Pour in coix seed.

(10) Put two candied dates.

(1 1) Start making soup. After the fire boils, turn it to low heat for about 1.5 hours. The soup continues to cook, slowly releasing the unique flavor of the ingredients.

(12) The soup is light in color and attractive in flavor. Add some salt to taste and you can drink it.

3, tea dried medlar mixed with Malantou.

Materials:

250g of Malan, 3 pieces of dry tea, 5g of Lycium barbarum, proper amount of salt, 5ml of soy sauce 10ml, 5 ml of vinegar and 3g of sugar.

Exercise:

(1) Wash Malantou.

(2) Blanch it with boiling water, immediately take it out of the pot, and add a little salt as soon as the hot water is boiled, so that Malan will not turn yellow, and the green one looks good.

(3) Squeeze out water.

(4) chop.

(5) Mix the soy sauce, vinegar and sugar evenly.

(6) Cut the dried coriander into cubes and add the chopped Malan head.

(7) Soak medlar in water for 2 minutes.

(8) Put Lycium barbarum into Malantou. Mix the prepared soy sauce vinegar with Malantou.

(9) Put it in a round bowl with a size of 4 or 5 inches, so that it will look good when you pour it into the plate after setting.