1. Crispy fried dumpling

Half a spoonful of salt, chicken essence 1, oyster sauce 1, soy sauce 1, soy sauce 1, cooking wine 1, cooking oil 1, add corn/carrot/onion, stir for later use, dip in some water, and mix the dumplings.

2. Explosicum durian rice cake

200g glutinous rice flour, sugar 10g, water 160ml, knead into dough, divide into several portions, knead into thick, medium and thin edges, add durian pulp, carefully seal, and fry downward.

3. Crystal shrimp dumplings

Shrimp/carrot/corn kernels, salt/soy sauce, stir well, make the dumpling skin thin, put it into the stuffing, seal it in circles, peel off the excess skin, boil and steam for 10- 12 minutes.

4. Egg roll

Ingredients: egg, lettuce, nun 1, onion, chopped green onion, carrot, minced pork, Vietnamese spring rolls.

Stir eggs, mushrooms, carrots, chopped green onion and minced meat evenly, and stir the egg liquid evenly for later use. Brush a layer of oil, pour in water, soak two pieces of spring rolls in waterproof water until soft, and add lettuce and egg liquid directly. You can also chop lettuce, boil water and steam for 4-5 minutes. (Put some oil on the plate)

5. The lazy version of the sauce cake

Soy sauce 1 spoon, bean paste 2 spoons, tomato sauce 1 spoon, thirteen spices 1 spoon, sugar 1 spoon, starch 1 spoon, beef powder 1 spoon, and half a bowl of water.

Stir-fry minced garlic, fry the cake until golden on both sides, pour in the sauce and cook until it bubbles.

Spread the sauce and sprinkle with sesame seeds and chopped green onion.

6. Thumb pan-fried bun

You can use a blender to mix carrots, corn kernels (not too much), muscle (forget to pat hh), chicken essence, salt, thirteen spices and soy sauce 1 spoon. Two hand-grabbed cakes, add flour, cut into 30 doses, roll flat and add stuffing, knead into small round buns, seal and fry.

Half a bowl of water starch, and finally fry it in the pan to make the surface more crisp.