1. Steamed eggs with shrimps Material: 2 eggs, 65g shrimps, a little salad oil, a little salt, 2 tablespoons soy sauce, 0 tablespoons 65438+ cooking wine, and a little chopped green onion. Practice: 1. Beat the eggs evenly with chopsticks. 2. Add a proper amount of water according to the ratio of 1: 1, and stir well again. 3. Filter the egg liquid. 4. Wash and drain the shrimps, and add some cooking wine to remove the fishy smell. 5. Put the shrimps into the egg mixture, leaving 5 for later use. 6. Add purified water to the water tank. 7. Put the water tank in the steaming oven. 8. For mobile phone operation, select steamed eggs in the automatic menu, and the default is 1 15 degrees 1 1 minute. 9. After the machine is preheated, the prompt sounds, and the egg liquid is added to start working. 10, steam until the egg liquid is solidified, stop the procedure and take it out, and put the remaining five shrimps on the steamed eggs. 1 1. Put it in the oven again and continue the program until it is finished. My container is deep, so I adjusted the cooking time halfway, and finally it took 18 minutes. 12, this is steamed shrimp eggs. 13, drizzle with soy sauce and salt, sprinkle with chopped green onion. 14, after heating a little salad oil, saute chopped green onion.

Second, scallop spinach soup materials: spinach 520g, scallop 60g, appropriate amount of oil, appropriate amount of shrimp. Practice: 1, prepare ingredients: spinach, shrimp, scallops. 2. Wash scallops, put them in casserole and add enough water at one time. 3. Cover the pot, bring to a boil and simmer for 30 minutes. 4. Uncover the lid and pour in the right amount of rapeseed oil. 5. blanch the washed spinach. 6. Put it in a casserole and turn on the fire.

3. Meatball material: minced meat 250g, egg 1 piece, proper amount of raw flour, salt, cooking wine, Jiang Mo, chopped green onion, fresh essence, soy sauce, sugar and oil. Practice: 1. Prepare minced pork, add proper amount of salt, cooking wine, Jiang Mo and chopped green onion, and stir well. 2. Adding an egg is the right amount of raw flour. 3. Stir well. 4. Make a big ball. 5, put the right amount of oil in the pot, the amount of oil should not exceed at least half a meatball. 6. After the oil temperature is 70% to 80% hot, you can eat meatballs. 7. Fry until golden on both sides. The oil temperature should not be too high. 8. Fried meatballs. 9. Take all the oil out of the pot. Add appropriate amount of water, soy sauce, fresh taste, sugar and salt. Add meatballs. 10, stew for about 20 minutes. 1 1, just collect the juice.

4. Fried meat with dried cauliflower: dried cauliflower 200g, cauliflower 1, lean meat 100g, oil 50g, salt 1g, soy sauce 8g, oyster sauce 3g and cooking wine 6g. Practice: 1. Wash and slice lean meat, add some salt, soy sauce, oyster sauce and cooking wine, stir well and marinate for a while. 2. Wash the cauliflower, cut it into small pieces and soak it in salt for a while. 3. Boil the water in the pot and cook the cauliflower for a minute or two. 4. Pick up and drain. 5. Pour the oil into a hot pot and boil it. Stir-fry lean meat until it changes color. 6, put the incense and stir fry. 7. Mix the cauliflower and stir well. 8. Sprinkle salt and stir fry evenly. 9. Put a spoonful of Laoganma Chili sauce and mix well. 10, pour in soy sauce and stir well, then put it on a plate.

5. Sweet and sour hairtail materials: hairtail 230g, onion, ginger, garlic, soybean oil, soy sauce 1 spoon, aged vinegar 1 spoon, soft candy 1 spoon, cooking wine 1 spoon, refined salt 1 spoon, monosodium glutamate. Practice: 1. Wash hairtail, remove head and tail, and cut into sections. 2. Cut onion, ginger and garlic into sections to prepare aniseed. 3. Put an appropriate amount of oil into the pot, dry the water on the swordfish section with kitchen paper, gently put the swordfish section into the pot, and fry until both sides are golden. 4. Take out the fried swordfish segment for later use. 5, leave the bottom oil in the pot, add onion, ginger, garlic and stir fry to give a fragrance. Step 6 add soy sauce. 7, put the right amount of water, not too much, because the swordfish is almost cooked, don't stew in the pot for too long, so don't use too much water. 8. Add the fried fish section. 9. Add mature vinegar. 10, add refined salt. 1 1, with sugar. 12, add monosodium glutamate. 13, fire juice. 14, turn off the fire after the soup is thick. 15, take out the pan and sprinkle some chopped parsley.

6. Steamed chicken materials: half a chicken, 2 chickens, a little salad oil, a little salt chicken powder, 2 tablespoons cooking wine, a little sesame oil, 2 tablespoons June fresh soy sauce, red pepper 1, 3 slices of ginger and a proper amount of shallots. Practice: 1, wash and drain half a chicken. 2. Cut into small pieces. 3. Add some cooking wine and salted chicken powder to the chicken and marinate for 2 hours. 4. Wash, peel and slice. 5. Put the tablets flat on the bottom of the plate. 6. Put the pickled chicken pieces on the slices, and put the ginger slices and onion knots. 7. The water tank in the steaming oven is filled with pure water. 8. Put the water tank back in the steaming oven. 9. Operate low-temperature steam with mobile phone, 100 degree, 30 minutes. It usually takes only 20-25 minutes. My family is a native chicken, so I added 5 points. 10, the steaming oven starts to work. 1 1, the buzzer will remind you when the time is up. 12, after taking out, remove the onion and ginger slices. 13, add appropriate amount of June fresh soy sauce or soy sauce. 14, sprinkle with chopped green onion and red pepper rings. 15. Heat a little salad oil and sesame oil in a small pot and saute chopped green onion.