Ingredients: steamed bread, ham, eggs, oil and salt.

Practice: 1. Slice the cold steamed bread and ham; 2. Sandwich a ham between two pieces of steamed bread; 3. Beat the eggs into the bowl and sprinkle a little salt; 4. Break up the egg liquid, evenly wrap the egg liquid on both sides of the steamed bread slices, and add the ham slices in the middle; 5. Heat the pan, pour the oil, add the steamed bread slices, fry them into golden brown on both sides, take them out and cut them into triangles.

2. Scallion noodles

Ingredients: noodles, salt, soy sauce, shallots and olive oil.

Practice: 1. Noodles in the pot, add a little salt to cook; 2. Drain after cooling (cold boiled water is enough); 3. Pour the soy sauce into the noodles and stir until it is sauce-colored; 4. Sprinkle a layer of chopped green onion; 5. Spiced powder or pepper can be added; 6. Heat the olive oil in the pot, pour the oil on it and stir.

3. Wuhan Regan Noodles

Ingredients: noodles, soy sauce, ginger, garlic, onion, vinegar, water, sesame paste, sesame oil, Chili powder and salt water.

Practice: 1. Let the noodles cool after cooking; 2. Add sesame oil to sesame sauce and soak in Jiang Shui; 3. Pour 1-2 tablespoons of soy sauce, 1-2 tablespoons of vinegar, salt and Chili powder into the brine; 4. Mix dough.

4. Soymilk and boiled eggs (tea eggs)

Steamed bread is like millet porridge.

Lunch: 1. Sixi tofu

Ingredients: Beidoufu, pork stuffing, green pepper, carrot, green onion, leek, shrimp skin, egg white, ginger and garlic, salt, soy sauce, chicken essence, sesame oil, water starch, olive oil, allspice powder, thirteen spices and soup stock.

Practice: 1. Cut tofu into four pieces, add chopped green onion, Jiang Mo, allspice powder, thirteen spices, leek, shrimp skin, sesame oil, egg white and soy sauce into the meat stuffing and mix well. Dice green pepper and carrot; 2. Pour the oil into the pot. When the oil temperature is 70% hot, add tofu and fry until golden brown. Take it out, cut a knife from the middle of each piece of tofu, dig out the tofu inside, put the meat in, and then close it. After all four pieces of tofu are stuffed with meat, put them in a steamer and steam for ten minutes; 3. Heat hot oil in another pot, add minced garlic, chopped green onion and Jiang Mo to stir fry, then add diced green pepper and diced carrot to stir fry together, pour a little soy sauce, add fresh soup cooked twice, add a little salt and chicken essence, sprinkle a little sesame oil, thicken with water starch, and pour the prepared juice on steamed tofu to be practical.

2. Stewed rice with chicken and mushrooms

Ingredients: chicken, mushrooms, rice, fresh mushrooms, yellow pepper, red pepper, green pepper, onion, oil, salt, chicken essence, cooking wine and pepper.

Practice: 1. Wash chicken legs, remove bones and skins, cut into small pieces, put them in a container, add salt, cooking wine and pepper for a few minutes; 2. Slice mushrooms, mushrooms, green peppers, yellow peppers, red peppers and onions; 3. Wash the rice and drain the water; 4. Heat the pot and add the right amount of oil. Stir-fried onions first; 5. Add mushrooms and mushrooms to continue frying; 6. Add chicken pieces and stir-fry until the chicken turns white, then add rice and stir-fry until fragrant; 7. Then add an appropriate amount of water, cover the pot and cook until the rice is cooked (the amount of water should be reduced several times, observe and stir more); 8. After the rice is cooked, add red pepper, yellow pepper and diced green pepper, add salt and chicken essence to taste, and mix well.

3. Fried diced pork tenderloin with Yingjiang Temple vegetables.

Ingredients: gluten, carrot, garlic white, salt, yellow wine, dried starch, sesame oil and peanuts.

Practice: 1. Gluten, carrot diced, onion cut into sections; 2. Blanch the gluten with boiling water, drain it, add salt, yellow wine, sesame oil and peanuts to make diced pork tenderloin; 3. Pour in sesame oil, add peanuts and fry until golden brown; 4. Add diced fish fillets, fry them until they are milky white, and take them out; 4. Stir-fry garlic and carrots, stir-fry diced tenderloin and peanuts, scoop up and pour sesame oil.

4. Braised rice with black bean sauce

Ingredients: glutinous rice, japonica rice, ham and broad beans.

Practice: 1. Glutinous rice soaking 1 hour; 2. Dice the ham, stir-fry, add broad beans, add a little salt and stir-fry until half-cooked; 3. Add glutinous rice and water to stew; 4. Add the cooked japonica rice, a little salt and ham and mix well.

5. Dian Wei fried noodles

Ingredients: artificial egg noodles, shredded ham, shredded pork, leeks, bean sprouts, pea tips, salty soy sauce, sweet noodle sauce, vinegar, salt, red pepper oil and cooked lard.

Practice: 1. Boil the noodles until they are half cooked, and drain; 2. Add lard, fry noodles and drain; 3. Stir-fry ham and shredded pork, add leeks, bean sprouts and peas, and then add salty soy sauce, sweet noodle sauce, vinegar, salt and Chili oil.

6. Shanghai cold noodles

Ingredients: egg noodles, mung bean sprouts, green peppers, red peppers, cucumbers, salt, vinegar, chicken essence, soy sauce, vegetable oil and peanut butter.

Practice: 1. After boiling, let the noodles cool, add hot oil, a little salt and chicken essence and stir; 2. Shred mung bean sprouts and green peppers, stir-fry, season and take out; 3. Mix peanut butter with warm water; 4. Pour in shredded bean sprouts and pepper, stir in shredded raw cucumber, add soy sauce, a little vinegar and peanut butter.

7. Stir-fry pimples

Ingredients: flour, chicken breast, garlic moss, carrots, peas, salad oil, salt, garlic and Chili sauce.

Practice: 1. Add salt to flour, add water several times, stir into snowflakes, and make dough; 2. Dice the chicken and marinate it with starch; 3. Pinch off garlic moss, wash, dice and dice carrots; 4. peas are cooked; 5. Cut the dough into long strips, then knead it round, knead it into small bumps, and sprinkle flour to prevent adhesion; 6. Boil the water, add a knot in one's heart, and take it out to cool when it is eight ripe; 7. Heat oil, add wine and diced chicken, stir-fry until it changes color, and take it out; 8. Stir-fry garlic slices, diced carrots, garlic moss and diced chicken with the remaining oil, add hot sauce, a little salt and 9. Add the pimples and peas and stir fry.

8. Hot and sour powder

Ingredients: sweet potato powder, green pepper, sour beans, peanuts, coriander, salt, ginger, onion, garlic, pepper, vegetable oil, vinegar, thick soup treasure and water.

Practice: 1. Hot oil, saute pepper and green pepper, add salt and stir fry; 2. Soak sweet potato powder, chop garlic and ginger, dice sour beans and cut parsley into sections; 3. Stir-fry the garlic and ginger, and stir-fry them with the peppers in the first step; 4. Add boiling water, add thick soup treasure, and boil over high fire; 5. Add the vermicelli, boil it again, and then turn to low heat until the vermicelli becomes soft; 6. Take it out and put it in a bowl. Add beans, peanuts, coriander and vinegar.

9. peas and glutinous rice

Ingredients: glutinous rice, bacon, peas (cooked), bamboo shoots, mushrooms, salad oil, cooking wine and water.

Practice: 1. Dice the ingredients; 2. Stir-fry the bacon thoroughly, add diced bamboo shoots, diced mushrooms and cooking wine, and stir-fry for 1 min; 3. Stir-fry peas and rice together, and put them in water with no materials to boil; 4. Pour into the rice cooker, jump the heat preservation button and stew for 10 minutes.

Dinner: 1. Fermented rice cakes and longan eggs.

Ingredients: rice cake, eggs, longan, rice wine, jujube and sugar.

Practice: 1. Wash red dates and longan, put them into a pot, add enough water to boil, and then turn to low heat 10 minute; After washing, the glutinous rice cake is cut into long strips and diced, and poured into the longan and jujube soup that has been cooked for 10 minutes; 2. After the soup is boiled, beat in the whole egg without stirring, simmer for a while until the egg liquid is solidified to maturity, pour in a proper amount of sweet wine, and finally add sugar to taste before cooking.

2.bacon pumpkin cup

Ingredients: bacon, pumpkin, rice, sausage and shallots.

Practice: 1. Remove the head and tail pedicles of the pumpkin, dig out the seeds inside and carve them into your favorite appearance; 2. Wash sausages and bacon and cut them into pieces for later use; 3. Fill the pumpkin cup with rice and spread sausage and bacon on it; 4. Cover with plastic wrap and steam in a steamer for 30 minutes until the pumpkin is cooked.

3. Pork stewed vermicelli

Ingredients: pork belly, vermicelli, dried bamboo shoots, oil, salt, ginger, star anise, pepper, cinnamon, cooking wine, light soy sauce, onion and sugar.

Practice: 1. Soak vermicelli and dried bamboo shoots in warm water, cut pork belly into small pieces, cut green onions into sections, and slice ginger for later use; 2. Blanch the chopped pork belly in boiling water 1 min, take it out and drain it; 3. Pour some oil into the pot. When the oil is hot, add onion, ginger, pepper, star anise, cinnamon and dried bamboo shoots, and add pork belly to stir fry; 4. Add cooking wine, sugar, soy sauce, soy sauce, stir-fry and color, add water to the meat noodles, boil over high fire, and simmer for 40 minutes; 5. Add the soaked vermicelli and salt, stir well, cover the pot and continue to cook for 5 minutes until the vermicelli is soft and rotten.

4. Eggs are not fresh

Ingredients: egg, pork stuffing, green pepper, oil, soy sauce, thirteen spices.

Practice: 1. Soy sauce is mixed with clear water; 2. Add minced meat, add oil and thirteen spices and mix well; 3. Break the eggs and add minced meat to stir; 4. Add the shredded green pepper and mix well; 5. Steam on the pot 15-20 minutes.

5. Ants climb trees

Ingredients: vermicelli, pork belly, broth, onion, ginger and garlic, cooking wine, soy sauce, soy sauce, bean paste, scallion and scallop.

Practice: 1. Saute ginger, garlic and onion, stir-fry minced meat; 2. Add bean paste, stir-fry red oil, and add cooking wine, soy sauce and soy sauce; 3. Add vermicelli, broth, fire juice and scallops to refresh.

6.microwave-baked tofu

Ingredients: tofu, oyster sauce, sweet noodle sauce, cumin powder, black pepper and Chili powder.

Practice: 1. Cut tofu into thick strips, drain water, sprinkle a little salt and marinate for 5 minutes; 2. Mix the sweet noodle sauce, oyster sauce, cumin powder, black pepper powder and Chili powder into a sauce; 3. Spread the bean curd slices with sauce evenly, brush the bean curd with vegetable oil on both sides, and bake in the microwave oven for 5 minutes; 4. Serve the baked tofu, then brush the sauce on both sides, sprinkle cumin grains, and bake for 10 minutes, turning once in the middle.

7. Tomato udon noodles

Ingredients: tomato sauce, udon noodles, mushrooms, rape, carrots, salt, sugar and black pepper.

Practice: 1. Cook udon noodles in the pot and take them out; 2. Stir tomato sauce, sugar, salt, pepper and water into juice; 3. Hot oil, stir-fry shredded carrots and mushrooms; 4. Add udon noodles and rape, add juice and cook for five minutes.