A, cabbage ham bean curd pot:

1. Prepare the ingredients, fry the tofu until both sides are golden, and the minced garlic is fragrant. Pour in the side dishes, a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of oyster sauce and a little salt into the tofu;

2. Stew a bowl of water for five minutes, pour some water starch, cook until the soup is thick and sprinkle with chopped green onion.

Second, sausage and egg risotto:

1. Stir two tablespoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, one spoonful of aged vinegar, two spoonfuls of tomato sauce, one spoonful of sugar, one spoonful of starch and half a bowl of water;

2. Break up two eggs, stir-fry potatoes, add ham sausage, stir-fry onion and garlic, add eggs and rice, pour in sauce and cook until thick.

Third, red bean tremella milk:

1. Milk, sago, tremella, red dates, peanuts, red beans, brown sugar and sago are cooked in advance and refrigerated for later use; 2. Boil red beans, red dates and peanuts in water for 40 minutes, add tremella and cook for 15 minutes. Finally, add brown sugar, sago and milk, stir well and cook slightly.

Four, seaweed fried shrimp cake:

1. Add chopped green onion, cooking wine, oyster sauce, soy sauce and black pepper into the shrimp and stir well;

2. Spread it on seaweed, brush the oil in the pot, fry the shrimp for three minutes, turn it over for one minute, and eat.