Flame sea urchin production: 1. Soak the eel in hot water for about 5 minutes in advance, remove the sting of the eel, open a 5 cm round hole from the mouth, dig out the sea urchin yellow, and clean the sea urchin shell. 2. Soak carrots and melons in water, then chop them and put them in the bottom of the sea urchin shell; Beat raw eggs into a bowl, add sea urchin yellow, chicken soup for the soul, monosodium glutamate, chicken essence powder and salt to make an aqueous solution, pour into sea urchin shells, put duck egg yolk on them, steam pigeons for 15 minutes, and take them out. 3. On the premise of steaming the eel, fry the raw salt in a red-hot pot for 10min, then take it off and put it on a plate with tin foil, pour Erguotou wine on the steamed eel and the boiled raw salt, and order the wine after serving.

Green pepper beef sandwich cake raw materials: beef and mutton 150g, pepper granules 200g, and 7 Shandong cakes. Seasoning: Material A (chicken essence, monosodium glutamate and white pepper 2g each, Donggu Yipin Xian10g), salt and chicken essence 3g each, chili powder and rice vinegar10g each, spiced powder 5g, Laoganma Douchi 50g and edible oil 50g (about 60g). Output: 1. Dice beef 5 times, add salt and chicken essence, marinate for 5 minutes, put it in 40% hot cooking oil, smooth it with slow fire, and take out oil to control water supply. 2. Leave the oil at the bottom of the pot. When boiling to 70% heat, add diced beef, sprinkle with Chili powder and spiced powder, turn well and take out the pot. 3. Immediately put the chili granules into the pot of fried beef, add Laoganma Douchi and material A, turn it evenly, pour rice vinegar on it, take it out of the pot and put it on the plate, then add the fried beef and mutton to make it look like Taiji Chuan, and put the steamed Shandong pie on the edge of the plate, and you can go.

Pre-made components of garlic-flavored Basha fish: 1. Take a piece of Basha fish meat (clean fish) and cut a cross knife on the fish, with an interval of 2cm, to the depth of 1/2. 2. Wash 500 grams of raw garlic cloves and put them into a meat grinder for rough grinding; Cutting 50g of onion and 50g of ginger slices into powder; 100g coriander stalks are cut into powder; 25 grams of carrot and 20 grams of celery, cut into hard particles. 3. Put the ingredients prepared in the second step into a basin, pour in 500g of beer sprinkling, 20g of salt,15g of chicken essence powder and10g of chicken essence, and stir evenly to obtain the marinade. 4. Coat a layer of concentrated chicken juice on the surface of the fish, then coat all the marinade on the fish and marinate it in the refrigerator for more than 6 hours, which takes about 20g. Step: 1. Take pieces of Basha fish wrapped in crispy garlic paste, put them in 6-7 mature hot oil, and fry for 2-3 minutes (crispy skin and cooked meat). 2, fried fish, flower knife, set the plate, you can eat.