If you want to cook at home, you can refer to the following recipes, hoping to help you.

Black vinegar jellyfish

Composition: prickly head

Accessories: carrot, coriander

Seasoning: salt, soy sauce, chicken essence, sugar, vinegar, sesame oil and garlic.

Exercise:

1. Soak the stinging head in clear water, wash off the fine sand repeatedly, slice it in a spatula, put it in hot water for a little scalding, and immediately take it out and soak it in cold water. Chop garlic into powder, wash carrot, peel and cut into filaments, wash coriander and cut into small pieces for later use.

2. Put the dry water of the stinger into the basin, and put the chopped carrots, parsley segments, minced garlic, soy sauce, chicken essence, salt, sugar, vinegar and sesame oil into the plate.

Features: the prickly head is crisp and tender, light and refreshing, which is delicious for next meal.

Tip: the fine sand of stinging head should be washed off repeatedly; Master the heat when burning your head.

Crispy crucian carp

Ingredients: 5 small crucian carp

Accessories: kelp, coriander, pickles, carrots, aniseed, pepper, onion, ginger and garlic.

Seasoning: soy sauce, rice vinegar, sugar, sesame oil, cooking wine.

Cooking method:

1. Slaughter and clean crucian carp, cut the developed kelp into sections and roll it into small rolls, cut pickles and carrots into thick slices respectively, cut onions into sections and slice ginger;

2. Take a slightly thick iron pot, pile pickles and carrots on the bottom of the pot, sprinkle with onions, ginger and garlic, put fish in turn, put a layer of rolled kelp rolls, add pepper, aniseed, soy sauce, sugar, cooking wine and vinegar, pour in a proper amount of clear water until there is no fish, buckle a plate and press it on the fish, and simmer for 4-5 hours after the fire is boiled.

Western shrimp soup

Ingredients: 75g of shrimp.

Accessories: a piece of bread, 25g onion, and half a cooked carrot.

Seasoning: salt, tomato sauce, butter, flour, beef soup and pepper.

Cooking method:

1. Peel the shrimps, remove the sand lines, wash the head and tail, boil them in water and cut them into cubes, dice the bread, wash the onions and shred them, peel the cooked carrots and cut them into cubes the same size as the shrimps;

2. light the fire in the pot and pour in the butter. When the butter is slightly hot, pour in flour and shredded onion, stir-fry until slightly yellow, and then add beef soup. After the pot is boiled, add tomato sauce, diced carrots, diced cooked shrimps and refined salt to taste;

3. When fried to golden brown, it can be sprinkled into the soup.

Features: ruddy color, salty soup and rich nutrition.

Baihe barbecue

Ingredients: fresh lily

Accessories: Pork belly with skin

Seasoning: soy sauce, cooking wine, ginger slices, sugar, scallion, clear water and cooking oil.

Production method:

1. Wash and peel lily, wash pork and cut into small pieces;

2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the meat and stir fry to get the oil. Add soy sauce, cooking wine, onion and ginger slices. When the soup is thick, add appropriate amount of water and boil it with strong fire. When the juice is thick, add lily, sugar and vegetables.

Features: crisp and tender, thick soup, salty and sweet and slightly bitter.

Sea urchin family portrait

Materials: 3 live black sea urchins (600g), sea cucumber100g, live sea sausage 200g and shrimp150g.

Accessories: 300g eggs, 50g leeks.

Seasoning: salt, chicken essence, pepper, fresh soy sauce, sugar, salad oil.

Cooking method:

1. Cut live sea urchins, take out sea urchin yellow for later use, put eggs and water into a vessel and stir evenly (water and eggs 1: 1), then chop the shrimp into mud, add salt, chicken essence, pepper and water and stir evenly clockwise to form shrimp glue;

2. Put the sea urchin yellow and shrimp glue into the egg liquid, stir evenly, and steam in a steamer;

3. Wash the sea sausage, cut it into dices, blanch it with sea cucumber, put oil in the pot, stir-fry leek, sea sausage and sea cucumber, add salt and chicken essence, and put it around the steamed sea urchin.

Features: original flavor, salty, fresh and smooth, it is a very good food in hot summer.

Eat oil-soaked mushrooms and zucchini

Ingredients: zucchini

Accessories: mushrooms, carrots, pine nuts, onions and ginger.

Seasoning: salt, sugar, chicken essence, pepper, sesame oil.

Cooking method:

1, cut zucchini into strips, marinate with salt, and cut mushrooms and carrots into strips for later use;

2. Put the oil into the pot, stir-fry the chopped onion, ginger and carrot, then stir-fry the mushrooms and zucchini evenly, stew for 2 minutes, add pine nuts, season, and pour the sesame oil out of the pot.

Features: crisp and refreshing, full of flavor.

Bagongshan tofu

Ingredients: Bagongshan Tofu 500

Accessories: peas, shrimps, orchid ham and mushrooms each 30g.

Seasoning: stock, starch, salt, chicken essence.

Cooking method:

1. Cut the tofu into pieces about 2.5 cm, then dice the ham, mushrooms and shrimps respectively, put an appropriate amount of broth in the pot, add salt, chicken essence and cooking wine in turn, and pour the tofu into the pot to cook for a while.

2. Dip the cooked tofu in dry starch, fry it in the pot until golden brown, and put it in the pot.

3. Light the pot, add a little base oil, stir-fry the ham, mushrooms and shrimps together, add cooking wine and a little stock, then add peas, add a little chicken essence and water starch, stir-fry evenly and pour on the tofu.

Features: Bagongshan tofu tastes sweet and clear away heat, moistens dryness and promotes fluid production, detoxifies and tonifies the middle energizer, and keeps health and prolongs life, so it is called "Oriental Borneolum".

Coconut curry chicken

Ingredients: chicken

Accessories: onion, carrot, potato and sweet pepper.

Seasoning: salt, chicken essence, sugar, starch, curry, pepper, roasted seeds and nuts, coconut juice, fragrant leaves, fennel, onion, ginger and garlic.

Cooking method:

65438+

2. After boiling, add persimmon pepper and coconut juice and cook for a while.

Features: Exotic.

noodles with beef

Raw material: beef brisket

Accessories: carrots, coriander, handmade noodles.

Seasoning: onion, ginger, garlic, soy sauce, salt, cooking wine, soy sauce, dried pepper, pepper, aniseed, cinnamon, cinnamon leaf, clove and dried tangerine peel.

Cooking method:

1, change the beef brisket into an inch square piece;

2. Add water to the pot, onion, ginger, garlic and dried pepper, add brisket to boil, remove blood foam, wrap other seasonings with gauze, put in the pot, add soy sauce and cooking wine, and cook for 20-30 minutes;

3. Pour the cooked beef soup on the cooked noodles and sprinkle with coriander.