1, steamed lion head with egg yolk. Ingredients: 350g pork stuffing, shrimp skin 10g, 3 fresh mushrooms, 20g onion, 8g ginger, egg white 1/3 teaspoons, salt 1/2 teaspoons, cooking wine 1 teaspoon, 65438 teaspoons of soy sauce and 65438 teaspoons of sugar. Mat material: 2 green trees in Shanghai; Pouring: half a bowl of clear water, 1/2 tbsp oyster sauce, 1 tbsp starch, 1 tbsp medlar; Wash onion and ginger, prepare shrimp skin, pork stuffing and raw salted duck egg yolk, and blanch mushrooms; Chop onion and ginger, chop shrimp and mushrooms, put them into meat stuffing, add cooking wine, salt, egg white, starch, soy sauce, thirteen spices, sesame oil and sugar, and stir evenly in one direction. Divided into 4 parts on average; Put on disposable gloves, apply thin oil to make the prepared stuffing into balls, pat it flat, add a salted egg yolk, and then wrap it; Spherical; Make 4 slices in turn, put them into a steamer and steam them in cold water for 40 minutes; When the steaming is almost done, take another pot, blanch Shanghai and put it on a plate; After the meatballs are steamed, pour the soup into half a bowl of water and cook it in a small pot. Add Lycium barbarum and oyster sauce and thicken with water starch. Put the steamed lion's head into a dish, and pour the sauce evenly. Serve!

2. scallops with ginger juice. Preparation materials: 6 scallops, yellow wine, minced garlic, ginger, onion and soy sauce; Taking the scallop out of the shell; Wash scallops for later use; Put rice wine, ginger, onion and appropriate amount of water into the pot; After boiling, take out the yellow wine, ginger and onion; Cook the prepared scallop meat in ginger juice; Put the cooked scallop meat into half a scallop shell and add monosodium glutamate; Mix soy sauce and minced garlic together to make juice, and pour the prepared juice on the scallop meat.

3. crispy whitebait. Ingredients: Taihu whitebait 100g, 2 shallots, 3 slices of ginger, 2 egg whites, 3 teaspoons of starch, a little flour, a little salt and a little cooking wine; Clean whitebait and cutting off that head of whitebait; Absorb the water on the surface of whitebait with kitchen paper and put it in a container; Mash onion and ginger with a rolling pin, squeeze out a little onion juice and ginger juice, and pour it on whitebait; Add a little salt and cooking wine, stir for 5 minutes, and let the whitebait eat the pulp; Add a little starch and stir evenly again to make whitebait slurry for later use; Take another container, add 3 teaspoons of starch and a little flour; ) Add a little warm water and mix the starch and flour. ; Pour the mixed starch and flour into the egg white and stir it into a uniform batter; Add 3 teaspoons of oil to the batter, stir well while adding, and dip your fingers in the batter, if you can scrape a thin layer on your fingers; Take out the oil pan, when the oil temperature reaches 60%, turn to low heat, put the whitebait in the oil pan, blanch it, roll it with chopsticks and take it out; After all the whitebait is fried, pour it into the oil pan and fry it again until the surface is golden.