Ingredients: 2 meat crabs, 0/00g rice cake/kloc-,30g minced green and red millet pepper, 20g diced green and red pepper, a little ginger, onion, garlic water, Jiang Mo and chopped green onion.

Seasoning: salt, pepper, white wine, soy sauce, fresh dew, sugar, fresh soup, raw flour and salad oil.

Method:

1. Slaughter and clean the meat crab, chop it into small pieces, put it in a basin, add ginger, onion, garlic, pepper, white wine and fresh dew, marinate for 10 minute, then take it out to dry the water on the surface, stick a layer of raw flour on it, put it in an oil pan, fry it until it is eight minutes cooked, and then pour it out to drain oil;

2, cut the rice cake into small pieces, put it into the oil pan and fry it a little, then pour it out to drain the oil;

3. Leave a little oil in the pot, add Jiang Mo, chopped green onion and chopped green and red millet pepper, stir-fry until fragrant, then add crab pieces, rice cake slices and appropriate amount of fresh soup, add Meijia soy sauce, white sugar, fresh dew and salt to taste, and when the crab meat is tasty, sprinkle green and red pepper pieces and stir well, and finally thicken and take off the pot.

2. multicolored roasted eggplant willow

Raw materials: 450g of eggplant and 80g of pig's spine.

Accessories: 30g of minced garlic, 30g of chives and 30g of coriander.

Seasoning: onion companion soybean sauce 45g, soy sauce12g, rock sugar soy sauce 6g, Huangfeihong crispy pepper 30g, red oil 22g, rattan pepper oil12g.

Practice:

1, wash Hangzhou eggplant, cut it into eggplant willow in half, and fry it in 80% oil temperature to drain oil;

2. Sizing the pig after shredding, and lubricating the pig in an oil pan;

3. Stir-fry chives and garlic in the pan, add soybean sauce to stir-fry, cook delicious soy sauce and rock sugar soy sauce, add high soup and fried eggplant willow, simmer for taste and plate.

4. Put the oily shredded pork in the middle of the eggplant willow, and sprinkle the minced garlic, chives, coriander and chopped yellow-flying red crispy pepper evenly in turn.

3. Spicy crispy chicken

Ingredients: 380g of chicken breast.

Accessories: 60g wonton skin.

Seasoning: 35g of hot and sour sauce, 20g of soy sauce, 0/00g of whipped cream/kloc, 38g of sugar, a little liquid nitrogen and a little natural seaweed powder.

Practice:

1, change the chicken breast into a knife, marinate it with Weidamei hot and sour sauce, hang the wonton skin and fry it in an oil pan;

2. Use June fresh super soy sauce, fresh cream, sugar and seaweed powder to make soy sauce pudding by molecular cooking techniques, and then put it on the plate.

4. Spicy qiangguo fish

Raw materials: fresh fish1200g, crispy paste 200g, vegetable materials (ginger slices, shredded onion, carrot slices, celery festival, green pepper blocks, etc.) 50g, shredded dried pepper and shredded fresh orange peel a little each.

Seasoning: salt, cooking wine, pepper, monosodium glutamate, litsea cubeba oil and salad oil.

Method:

1, after the fresh fish is slaughtered and cleaned, open large pieces, leave the head and tail in a basin and add vegetable material, salt, cooking wine and pepper for pickling for 5 minutes;

2. When the oil in the clean pan is burned to 50% heat, the fish head, tail and fish fillets are hung with crispy paste respectively, and when they are fried in the oil pan until the color is golden, they are poured out and drained;

3, put a little oil in the pot to heat, stir-fry dried Chili and fresh orange peel, pour in fish fillets and add salt and monosodium glutamate to stir well, and pour a little litsea oil before taking off the pot to serve.