Prepare steamed eggs with milk and tofu in advance: Yu Zi tofu, raw eggs and milk. Step: 1. Yu Zi tofu, cut into pieces, put in a steaming tray for later use, then beat two eggs in a bowl, add proper amount of edible salt to taste, pour in milk 1.5 times of eggs, and mix well. 3. Then sprinkle the mixed milk and egg liquid on the rice tofu, then cover the fresh-keeping bag tightly, stick a small round hole with a wooden stick, suddenly boil the pot, steam the water for 8 minutes, and pour the seafood soy sauce on it. It's tender and slippery, Xian Yi, suitable for all ages.

Sauté ed pork intestines with scallion: 1. Wash the cold chicken thoroughly. 2. Cook slowly in the marinade until chopsticks can be inserted, then take it out, cut it into thin slices, heat oil in the pan, put dried Chili, dried Zanthoxylum bungeanum and onion garlic in the pan and stir-fry until fragrant (only onion roots are used, green leaves are used before taking out the pan), then add Chili slices, onion slices and stir-fry salt. 4. Stir-fry the green pepper and onion until soft, then add the cold chicken and stir-fry, and add a little salt and soy sauce. 5. Add green leaves and stir fry twice before cooking.

Lotus root idle fish stew pot raw materials: silver carp 100g, lotus root 80g, 4 small peppers, 3 slices of ginger and 5 fish paste. Prepare idle fish pieces a few days in advance, cut lotus root into hob pieces, 2. Heat the pan, add oil, and fry the idle fish pieces in the pan with flour until both sides are golden. Cover and stew for 5 minutes. 5. Add lotus root pieces and stew for a few more minutes. The lotus root is rotten. No need to add salt. Fried fish itself has salt. 6. Sprinkle onion, garlic and coriander leaves to turn off the fire.

Preparation materials for braised chicken with chestnut: main ingredients: chicken breast, chestnut accessories: ginger, onion and garlic seasoning: soy sauce, oil consumption, edible salt, yellow wine, old rock sugar, tapioca starch, vegetable oil and cold water. Process: (1) Wash the chicken breast, cut into pieces, put it in a pot and cook it in cold water for 2 minutes, then take it out, take it out, let it cool, and drain the water. (2) Peeling chestnuts, pouring them into boiling water 10min, and taking them out for later use; (3) put oil in the hot pot and cool it, put the onion and ginger in the pot and fry until fragrant, then add a proper amount of old rock sugar and cook until it melts; (4) After the color of the old rock candy is boiled into lemon yellow, stir-fry the slightly better chicken pieces for coloring, and add appropriate amount of edible salt, 2 tablespoons of soy sauce, 2 tablespoons of oil consumption and 1 tablespoon of rice wine for seasoning; (5) Finally, add chestnuts, pour them into boiling water, cover and stew for 30-40 minutes until chestnuts are crisp and rotten, and take the juice out of the pot.