Egg dumpling soup meat stuffing raw materials: 500 ml of pork stuffing, 2 teaspoons of soy sauce, half a teaspoon of ginger foam, a small amount of white pepper, and 4 teaspoons of mung bean starch water. Egg dumpling skin: 3 raw eggs, 2 tsps mung bean starch water, salt 1 tsp, oil 1 tsp, a small amount of white pepper soup: half a cabbage, a few slices of ginger, 2 onions and chicken. 2. Wash the cabbage and shred it for later use. 3. Stir the meat, add seasoning, stir and marinate for about 15 minutes. 4. Add seasoning to raw eggs and stir well. 5. Pour a small amount of egg paste, add 1 teaspoon of dumpling stuffing when it curdles, and then cover it on the curved egg dumplings.

6. If so, repeat the process 5 until the food is used. 7. Stir-fry ginger slices after cooking. 8. Add Chinese cabbage and stir fry. 9. Sprinkle with chicken essence seasoning, and add appropriate amount of water to boil. 10, after boiling, put the eggs and dumplings back into the pot. 1 1. Boil it and pour it into the heated stone pot, so that the egg dumpling soup is ready and can be served. Finished product drawing: 2. Panda tip 1. Egg dumplings are not suitable for rolling for a long time. At the last minute, just heat them up. After a long time, the egg dumplings are too bad to eat.

The raw materials of Monopterus albus Flammulina velutipes: Monopterus albus 150g, Flammulina velutipes 300g, appropriate amount of onion, Pixian bean paste 1 tablespoon, salt, minced garlic, oil and its preparation method; 1. Cut the root of Flammulina velutipes and wash it for later use; 2. Add some oil to the pan. When it is 60% hot, add minced garlic and Pixian bean paste in turn and fry for 30 seconds. 3. Stir-fry the bean paste and add 600mL of cold water; 4. Add Flammulina velutipes after boiling; 5. After boiling, add eel slices, roll them quickly with chopsticks, let the eel slices disperse in the soup, and cook for 1min. When the eel slices fade, turn off the fire and sprinkle with scallions when serving.

Stir-fried beef liver with onion Raw material: stir-fried beef liver with onion and pepper 1. Prepare raw materials; 2. Put the beef liver into a bowl, add appropriate amount of salt, cassava starch, ginger foam, yellow wine and soy sauce, and mix well for pickling; 3. Mix bowl juice: salt, soy sauce, rice wine, tapioca starch, garlic, add appropriate amount of water and mix well; 4. Boil the water in the rice cooker, put the beef liver in and take it out; 5. Put cold oil in the hot pot and put it in the onion wok; 6. Add beef liver and stir fry; 7. Add a bowl of better juice; 8. Add shredded red pepper and stir well. Just stir-fry the sugar.