Ingredients: 400g silver carp head and 200g tofu.

Seasoning: 5g of ginger, 2g of green garlic 10g, cooking wine 10g, bean paste 10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).

Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;

2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste;

4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

Wish you good luck and great prosperity!

Ingredients: chestnut (fresh) 1 10g chicken leg 500g.

Seasoning: onion 10g ginger 5g starch (corn) 4g oyster sauce 10g liquor 5g sugar 3g pepper 3g each.

Practice: 1. Soak chestnuts in water 1 hour, pick out the thick film in the seam with a toothpick, wash it and put it in a big bowl. Put chestnuts in the rice cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam;

3. Add water into the starch bowl to make wet starch;

4. Stir-fry shallots and ginger with 2 tbsp oil, add chicken nuggets and seasoning oyster sauce 3 tbsp, wine 1 tbsp, sugar 1 tbsp, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes;

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

Enjoy a happy party.

Ingredients: 500g of wax gourd, 0/00g of winter bamboo shoots/kloc-,0/00g of shiitake mushrooms (fresh shiitake mushrooms)/kloc-.

Seasoning: cooking wine 10g soy sauce 5g white sugar 3g monosodium glutamate 2g starch (corn) 5g sesame oil 5g each.

Exercise:

1. Wash and cut mushrooms;

2. Winter bamboo shoots are cooked, peeled and chopped;

3. Stir-fry Lentinus edodes powder, Lentinus edodes powder and winter bamboo shoot powder in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and Lentinus edodes soup, boil, thicken and cool to make stuffing;

4. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it and apply sesame oil for later use;

5. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

Live a hundred years.

Ingredients: noodles (standard powder) 500g shrimp 225g sea cucumber 50g barbecued pork100g pea sprouts150g.

Accessories: Lentinus edodes (fresh) 150g.

Seasoning: onion 10g ginger 5g starch (corn) 5g salt 4g pepper 4g each.

Practice: 1. Wash the shrimp first, dry it, cut it at the back, and mix a little starch;

2. Barbecued pork slices;

3. Tear off the old tendons from the bowls and pods;

4. After cleaning the viscera of sea cucumber, cook it with 3 bowls of water, 1 tablespoon of wine and a little onion ginger for 5 minutes, then take it out, then cut it in half and slice it obliquely;

5. Stir-fry onion slices with 3 tablespoons of oil, then add mushrooms and sea cucumbers, then add all seasonings to boil, and finally add shrimps and barbecued pork;

6. Prepare a pot of water to boil, add noodles to cook, take them out, put them in a bowl, and then pour in the cooked three fresh ingredients.

Happy ever after-rich and rich.

Ingredients: shrimp150g, egg100g.

Accessories: egg white 50g, mung bean 50g.

Seasoning: 3g of salt, 4g of starch (corn), 3g of pepper and 5g of sesame oil.

Practice: 1. Wash the shrimps, dry them, mix in 2 tablespoons of egg white, 1/4 teaspoons of salt and half a teaspoon of starch, and marinate for 10 minute;

2. First blanch the green beans, remove the raw flavor, rinse and cool them with cold water immediately after taking them out, and then drain the water;

3. Boil 5 bowls of stock, half a teaspoon of salt, 3 tablespoons of water starch, pepper and sesame oil, first add green beans, turn off the heat after boiling, and then add shrimps to cook;

4. Beat the eggs directly in the soup, poke a hole in the yolk with chopsticks to let the yolk flow out, and turn off the fire and serve as soon as it is boiled.

[Edit this paragraph] New Year's Eve family photo

Ingredients: 250g crab, 200g squid (fresh), 200g mushroom (fresh)100g clam100g Chinese cabbage (white stem), 300g frozen tofu, 200g vermicelli100g burdock root.

Seasoning: salt 5g cooking wine 15g pepper 5g pepper 3g pepper (dried red tip) 10g star anise 5g onion 15g ginger 5g each.

Exercise:

1. Wash Chinese cabbage and cut into large pieces;

2. Cut frozen tofu into pieces;

3. Peel and slice burdock;

4. Peel and wash crabs;

5. Shred squid and mushrooms for later use;

6. Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, and then other materials are cooked and seasoned.