Ingredients: 200g fresh shrimp, 200g corn, 5 raw eggs, 40g fresh nine-story tower seasoning: salt 1/2 teaspoons, chicken essence powder 1/4 teaspoons, fermented rice 1/2 teaspoons, and a small amount of white pepper.

Practice: Wash the fresh shrimps, remove the whiskers, heads and spines, and keep them in the intestinal mud. Beat the eggs and put them aside. Cleaning fresh nine-story tower leaves; Chop it for later use. Put 2 teaspoons of oil in the cold pot, pour in the egg liquid of method 2, fry for 8 minutes, and it will be popular. Add 1 teaspoon of oil to the pot, then pour in the method 3 and stir-fry until fragrant. Finally, add the fresh shrimp and corn in the method 1 and stir-fry for about 2 minutes until cooked. Practice 5 put the seasoning into the pot, and practice 4 stir-fry the eggs until they are evenly mixed.

Chawei beef & mutton

Raw materials: stewed tender beef 200g, green bamboo shoots 150g, Flammulina velutipes 100g, crystal powder after hair 100g, red and green pepper rings 50g, onion 20g, salt, chicken essence, monosodium glutamate, wet starch, broth, spice oil and edible oil.

Production method: put vegetable oil in the pot and cook until it is 50% hot. Add tender beef and slide until just steamed. Pour it out and drain it for later use. Boil the green soup in the pot, add green bamboo shoots, Flammulina velutipes, crystal powder, add salt, monosodium glutamate and chicken essence to taste, pick it up and put it in a bowl. Finally, add the tender beef and cook it slightly, thicken it with wet starch, and then sprinkle it in a bowl. Heat spice oil in the pot, stir-fry two red and green pepper rings, spoon them on beef and mutton, and finally sprinkle with onion.

Braised cabbage with kelp

Ingredients: 30g dried kelp, one cucumber, two cabbages, sesame oil, fragrant lai, vinegar, soy sauce, fragrant oil, fragrant lai, vinegar and soy sauce. Practice: after soaking kelp, cut it into filaments, blanch it with clear water and take it out for later use. Cut the cabbage into shreds and set aside. Wash the cucumber and cut it in half obliquely, then cut it into pieces for later use. Mix cabbage with kelp, vanilla, vinegar, soy sauce and sesame oil. Then cover the cucumber on the bottom of the basin and put the mixed kelp on the plate.

Long eggplant noodles

Ingredients: long eggplant, onion, ginger foam and garlic. Rice wine, salt and soy sauce. Practice: eggplant is cut into filaments and meat is cut into thin slices; Heat oil in a pot, pour in small fresh meat, onion and ginger foam and stir-fry until the meat is pink; Pour in soy sauce; Stir-fry for a while and add shredded eggplant; Stir-fry the long eggplant until it becomes loose, add rice wine, and add a little salt if you want it to taste heavier; Add garlic, such as putting a little water in a dry pot, stir-fry until the water boils, and then take out the pot; Boil the noodles in cold water before taking them out, and just pour the processed noodles on them.