1. Mushroom burger:

1, shrimp, cheese slices, mushrooms, lettuce, tomatoes.

2. Wash the mushrooms and remove the pedicels. Fry the top layer of the hamburger in the pan first, and fry it on both sides. From the bottom down, squeeze the prepared shrimp into the mushrooms, sprinkle with appropriate amount of black pepper and salt, fry until golden on both sides, and then squeeze a layer of salad dressing and tomato sauce. Add lettuce, tomato slices and cheese slices, steam for one minute, cover the cheese slices with mushrooms after softening, and insert toothpicks to serve.

2. Shrimp with Coke:

1, shell the shrimps, open the back to remove the shrimp line, add a spoonful of cooking wine and a little salt, grab shredded ginger and marinate for 20 minutes, boil the shrimps in water and cook them, and take them out for later use.

2, soy sauce, oyster sauce, honey, tomato sauce, sesame seeds, cola 200 ml, cook until sticky and bubbling, pour in shrimp, stir fry over medium heat to collect juice, and serve.

3. Scallop fans:

1, soak the vermicelli in hot water until soft, stir-fry the minced garlic in hot oil until fragrant, add three tablespoons of soy sauce, one spoonful of oyster sauce and half a spoonful of sugar, stir well, turn off the fire, put scallops on the bottom of vermicelli, pour in the prepared sauce, and steam over high fire 12 minutes.

4. Steamed chicken with Cordyceps sinensis:

1, cut chicken leg and add ginger, cook it in cold water, take it out and drain it, soak Cordyceps sinensis and dried mushrooms in advance, pour in mushrooms and Cordyceps sinensis and add seasoning (in the copy) to catch it evenly, spread potato chips on the bottom of the plate and then chicken, boil it in water for 18 minutes, sprinkle with chopped green onion and take it out of the pot, which is nutritious and delicious.

5. Steamed chicken wings with chopped peppers:

1, cut the chicken wings in half, wash the chicken wings, and put ginger slices and onion cooking wine in cold water to remove the fishy smell.

2, chopped green onion and garlic, Jiang Mo, add two spoonfuls of chopped pepper and pour hot oil to stimulate the fragrance. Add a spoonful of sugar, soy sauce, oyster sauce and salt, a little soy sauce, stir well, stir the chicken wings and ingredients evenly, put the Flammulina velutipes on the bottom of the plate, spread the chicken wings, pour the water in the sauce pan and steam for 20 minutes.

6. Sauté ed mushrooms with ham:

1, prepare the ingredients.

2. Put the fungus in clear water, blanch the Pleurotus eryngii for one minute, stir-fry the onion and garlic until fragrant, add the ham to stir-fry, add the fungus, Pleurotus eryngii and green pepper to stir-fry for a while, add a spoonful of soy sauce, a spoonful of oyster sauce, a little salt, chicken essence and seasoning, and take out.

Seven. Hot pot shrimp slippery:

1, add the minced crab roe into the shrimp and mix well (you can also add your favorite food). Add onion, ginger and garlic to the hot pot, stir-fry until fragrant. Pour in water, add two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of vinegar, salt, sugar and chicken essence to taste. After boiling, take out the residue, add shrimps to cook, put them on a plate, pour in a proper amount of soup base, and add onion, minced garlic, dried pepper, pepper and pepper.

Eight. Cold preserved eggs:

1, a spoonful of oyster sauce, a spoonful of Chili oil, preserved eggs cut and put on the plate. Mix the juice, salt and a spoonful of pepper oil evenly for later use. Spread the juice on the preserved eggs, or stir well to make them taste more delicious.

Nine. Garlic snakehead:

1, boil water for half a minute, take out, saute minced garlic, add millet, stir fry, add a little salt and sugar, add a spoonful of oyster sauce, stir fry evenly (stir fry garlic sauce), pour in fish fillets, stir fry evenly, sprinkle some coriander and serve.