Spinach mixed with vermicelli food is prepared in advance: vermicelli, spinach, shredded carrot, and mixed sauce: roasted peanuts, oil pepper 1 teaspoon, ginger diced, soy sauce 3 teaspoons, vinegar 4 teaspoons, thirteen spices, sesame oil and various raw materials. Stir well. Practice: 1. Soak the vermicelli with clear water in advance. After the water boils, blanch the vermicelli and take out the cold water. Spinach and carrot are shredded. 2. Squeeze the vermicelli, spinach and shredded carrots into a large pot. Stir-fried juice and peanuts are poured into the basin together and can be stirred evenly with chopsticks.

Cooking method of Zhi Zhu tendon of egg: 1. Cut 5kg rib beef tendon into prismatic shape, and wash it with tap water. Add garlic Chili sauce, blue sea and blue sky soy sauce and sweet noodle sauce into beef tendon sauce according to the ratio of1:1. 2. Put the bottom pot oil in the pot, add 500g beef tendon sauce, 50g onion, ginger and garlic, add essence, cook 100g Shaoxing flower carving, add about 5kg water, peel 500g boiled eggs, add 100g Redmi to boil, pour into a pressure cooker, and press for 40min after SAIC. Note: Put 100g sliced bean curd skin into the casserole, add 750g stewed beef tendon and 5 eggs, pour 100g multi-material juice into the casserole, boil it on the casserole, sprinkle with chopped green onion and serve.

Cold-preserved egg raw materials: preserved egg, red bell pepper, garlic, sesame, onion, soy sauce, rice vinegar and sugar. Process: 1. Wash preserved eggs, peel off eggshells, cut the knife into pieces with clear water, add 1 tablespoon soy sauce, 1/2 tablespoons rice vinegar, and sprinkle with a little sugar. 2. Cut onion, red bell pepper and garlic into small pieces, add hot oil to the pot, and then fry garlic, red bell pepper and onion in turn. 3. Then pour it on the preserved egg and sprinkle some sesame seeds on it.

Production of grass carp in casserole: 1. Grass carp were slaughtered and washed, marinated for 15 minutes, and washed to absorb nutrients. 2. When the oil in the pot is cooked to 6 minutes, fry the grass carp until the outside is crisp and the inside is loose, and the surface is golden. Control the oil and replenish water. 3. In another clean pot, add Chili oil, stir-fry component A, add water to boil, and then season with component B to make sauce. 4. Put the fried fish into the prepared juice and cook until it tastes good (about 2-3min). 5. Put the mashed onion on the baked seasonal sand mat, put it into the grass carp, pour the dry material into the sauce of the grass carp, and sprinkle with vanilla and chopped green onion.