Cream meatballs

Ingredients:

150 grams of beef, appropriate amount of flour, appropriate amount of carrots and onions, appropriate amount of salt, 5 cups of cream sauce.

Method:

1. Grate beef, carrots and onions and stir together, roll into small balls and coat in flour.

2. Add water and cream sauce to boil, and add the meatballs.

3. Add appropriate amount of salt to taste after cooking.

Note: Do not use margarine for butter, but use one extracted from milk. The same below.

Cream fish

Ingredients:

13 pieces of fish, 1 carrot and 1 onion, 2 cups of cream sauce, appropriate amount of salt.

Method:

1. Remove the fish meat and grate the onions and carrots.

2. Put the cream sauce, carrots, onions and fish into the pot and cook together.

3. Cook over low heat until the vegetables are cooked, then add appropriate amount of salt to taste.

Stewed peanuts

Ingredients:

100 grams of peanuts, 1 teaspoon of sugar, a little salt.

Method:

1. Soak the peanuts in water and cook over slow fire.

2. After boiling, add sugar in two batches.

3. Add appropriate amount of salt and cook until the soup is dry.

Kiwi drink

Ingredients:

2 kiwis, 2 cups of fresh cream, 12 cups of milk, 1 tablespoon of sugar.

Method:

1. Peel the kiwi fruit, cut into small pieces, add sugar and milk and stir in a mixer.

2. Keep stirring the fresh cream in one direction.

3. Put 1 into 2 and mix thoroughly.

Wonton

Ingredients:

200 grams of pork, 10 dried shiitake mushrooms, 20 wonton wrappers, 2 cups of broth, some leeks and soy sauce.

Method:

1. Chop the pork essence, remove the water from the soaked mushrooms and leeks, chop them into pieces, and mix them together to make the stuffing.

2. Wrap it in wonton wrappers, cook in broth, and season with soy sauce.

3. Take out after cooking, cool and cut into small pieces.

Buttery chicken slices

Ingredients:

300 grams of chicken, 10 florets of broccoli, 5 cups of broth, 2 cups of cream sauce, and some salt.

Method:

1. Blanch the broccoli in boiling water and chop into small pieces.

2. Cut the chicken into slices and cook in broth. Add cream to taste.

3. When it is thickened, add salt to taste, then add the broccoli and cook for a while.

Fried radish and eggs

Ingredients:

2 eggs, some radish, some butter.

Method:

1. Cut the radish into thin strips and add 1 tablespoon of water to the beaten eggs.

2. After frying the radish with butter, pour in the egg paste and continue frying.

3. Turn off the heat after the eggs are completely cooked.

Threaded fish fried rice

Ingredients:

1 bowl of rice, 1 box of threaded fish (canned), some carrots, cabbage, onions, and some butter.

Method:

1. Blanch the carrots, cabbage, and onions in boiling water and chop them into small pieces.

2. Coat the pan with butter, add 1 and line fish and fry.

3. After the vegetables are fried to a certain extent, add rice and clear soup.

4. Turn off the heat and simmer for 2 to 3 minutes.

Noodle soup

Ingredients:

1 bowl of cooked noodles, 3 cucumbers, some soy sauce.

Method:

1. Cut the cucumber into thin strips.

2. After the clear soup is boiled, add a small amount of salt to taste.

3. Put the cooked noodles and cucumber into a bowl and pour 2.

Soy eggplant

Ingredients:

3 eggplants, some sugar and soy sauce.

Method:

1. Peel the eggplant, cut into small pieces, and fry in oil.

2. Add clear soup to the fried eggplant and cook until soft. Add soy sauce and sugar to taste.

Cauliflower scrambled eggs

Ingredients:

2 cauliflowers, 1 tablespoon bread flour, 2 egg yolks, some cheese powder.

Method:

1. Blanch the clean cauliflower in boiling water and break it into small pieces.

2. Mix the egg yolk, bread flour, and cheese powder together and mix well.

3. First fry the cauliflower in a frying pan, then add 2 and fry.

Potato egg rolls

Ingredients:

2 eggs, 2 potatoes, 1 tsp of milk, an appropriate amount of cooking oil, some butter, salt and chopped coriander.

Method:

1. Boil the potatoes, chop them into pieces, and mix them with milk and butter.

2. Fry the prepared egg batter into an egg pancake, and put the mashed potatoes on top.

3. Place the mashed potatoes on the egg pancake and roll it up.

4. Put a small amount of chopped coriander on top for decoration.

Tofu cold dish

Ingredients:

3 cabbage leaves, 1 piece of tofu, 2 carrots, some salt and soy sauce.

Method:

1. Blanch the vegetable leaves and carrots and chop them into small pieces.

2. Mash the tofu, remove the water, and mix with the chopped vegetables.

3. Add salt and soy sauce to taste.

Three-color cold dish

Ingredients:

A bunch of vermicelli, 4 eggs, 5 cucumbers, some vinegar, salt and sugar.

Method:

1. Stew the vermicelli and cut into short pieces.

2. Mix the eggs, fry them into pancakes, and cut them into shreds.

3. Cut the cucumber into thin strips and sprinkle a small amount of salt to remove the water.

4. Prepare the vinegar, salt, and sugar, and mix in the vermicelli, egg shreds, and cucumber shreds.

Chicken cold dish

Ingredients:

200 grams of chicken, 3 carrots, some radishes, and some soy sauce.

Method:

1. Tear the cooked eggs into thin strips, cook the carrots and radishes and cut them into small pieces.

2. Mix the ingredients together and add soy sauce to taste.

Bean sprouts and cabbage

Ingredients:

4 slices of cabbage, 200 grams of bean sprouts, some sesame oil, soy sauce and vinegar.

Method:

1. Blanch the cabbage and bean sprouts, remove the water and chop into fine pieces.

2. Mix 1 with sesame oil, soy sauce and vinegar.

Buttered Cabbage

Ingredients:

8 cabbage leaves, 2 cups of cream sauce, some salt.

Method:

1. Wash the cabbage with water, stew until mashed, and cut into thin strips.

2. Add chopped cabbage to the pot and cook with cream sauce.

3. After the vegetable leaves are cooked until soft, add salt to taste.

Creamed spinach

Ingredients:

100 grams of spinach leaves, 2 cups of cream sauce, some salt.

Method:

1. Wash the spinach, blanch it in boiling water and chop it finely.

2. Cook the spinach and cream sauce until thoroughly cooked, then add an appropriate amount of salt to taste.

Orange kelp shreds

Ingredients: 150 grams of dried kelp, 150 grams of cabbage.

Ingredients: appropriate amounts of sugar, monosodium glutamate, vinegar, soy sauce, sesame oil, and coriander segments.

Method:

1. Steam the dried kelp in a pot for about 25 minutes, take it out, soak it in hot water for 30 minutes, take it out and set aside.

2. Cut the kelp and cabbage into thin strips, put them on a plate, add soy sauce, sesame oil, sugar and MSG, and sprinkle in the coriander segments.

3. Soak the dried orange peel in water until soft and remove. Chop it into fine pieces, put it in a bowl, add vinegar and stir, pour the orange peel liquid into the plate, mix well, and serve.

Fruit Tremella

Ingredients: 10 grams of Tremella, 200 grams of golden fruit (pear, apple, banana, or orange).

Ingredients: A little osmanthus.

Seasoning: appropriate amounts of white sugar and wet starch.

Method:

1. Soak the white fungus in wet water for 1 hour. After washing it, put it into a bowl, add 300 grams of water, and steam it in the upper drawer for 2 hours.

2. After steaming, filter the original juice into the pot, add sugar and an appropriate amount of water, cook over low heat to dissolve, and skim off the foam.

3. Cut the fresh fruit into nail-sized pieces, put it into a pot and boil it, dilute it with wet starch and pour it into a bowl.

4. When eating, put a layer of white fungus on the bowl and sprinkle with sweet-scented osmanthus.