1. Spicy razor clam, ingredients, washing 500g fresh razor clam, soaking in clear water, adding salt and edible oil, and soaking for 20min; Cut ginger into rhombic slices; Garlic slices; Cut the shallots into sections; Cut the pepper into rings. Add a spoonful of salt and a little cooking wine to the boiling water in the pot, pour the water into the razor clam and cook for 1 min. After all the shells are opened, take them out to take a bath and wash the sand line with clear water. Heat oil in a pan, pour onion, ginger, garlic and millet pepper into the pan, stir-fry, add 5g Chili sauce and 5g lobster sauce, stir-fry red oil, then pour in scallion, stir-fry quickly and evenly. Pour a little water into the pot, add 2g salt, 1g chicken powder, a little fresh sugar and 1g pepper, stir-fry the cooking wine, melt the seasoning, add a little pepper red oil, stir well, and then take out the pot and plate. Sprinkle a little chopped green onion at last. It is delicious.

2. Preserved egg and shallot porridge, drink porridge, nourish the spleen and stomach, and cook porridge at midnight! "Preserved egg lean meat porridge" is generally minced meat. In fact, it will be very fragrant without minced meat, and salt is indispensable. Otherwise, porridge is tasteless and tastes like preserved eggs. Onions are also indispensable. In addition to increasing the aroma, a little green can also make you more appetizing. Ingredients: appropriate amount of rice, appropriate amount of cold water, one preserved egg, one chive and a little salt. Taomi, put it in the pot. After the fire boils, order a few drops of vegetable oil to prevent the pot from overflowing, and turn to medium heat for slow cooking; Preserved eggs and shallots are ready; After peeling the preserved eggs, slice them with a knife. If you don't want to wash the chopping board, cut it directly in the bowl; Chop shallots; When the rice porridge is cooked to a thick consistency, sprinkle a proper amount of salt and turn off the heat after melting; Put the preserved egg pieces and shallots into the pot and stir well.

3. Mix the noodles with scallion oil. We wash the shallots, remove the white shallots, leave the leaves, boil the oil in the pot, add the shallots, fry them on low heat until they are brown, pour them into light and deep soy sauce, constantly stir them with white sugar, and turn off the heat after boiling small bubbles. Boil the noodles in another pot, take them out, put them in cold water, take them out, control the water, put them in a bowl, take two spoonfuls of onion oil juice and stir them evenly. Easy-to-learn dough mixing takes only a few minutes to complete. Super simple!