Typical cafeteria dishes are watermelon stir-fry, watermelon and pear stir-fry, leek and tofu mashed potatoes, sliced meat with tomato skin, cold black tofu, mooncake stir-fry with peppers, corn stir-fry with grapes, tomato stir-fry with pineapple, cantaloupe stir-fry with loin, durian stir-fry with pork lungs, grapes stir-fry with pig's tails, banana stir-fry with pork liver, apple stir-fry with pig's blood, etc. .

Cafeteria food cooking skills unique, sometimes there are some relatively rare and strange dishes, such as stir-fried orange, moon cake fried chili and so on.

Common dishes

Steamed sausage long gourd

Materials: sausage, long gourd

Ingredients: butter wine vegetable oil (or sesame oil)

Practice:

1. sausage slicing, long gourd peeling, four points to the other side, cut two-inch section.

2. Yard plate, the bottom layer of long gourd sections, the top layer of sausage.

3. Sprinkle a little salt, monosodium glutamate (MSG), into the bottom of the flavor, and pour a little yellow wine, and finally add the right amount of vegetable oil.

4. Into the steamer for 15 minutes, that is.

Minced Chicken Legs

Materials: Chicken Legs (preferably whole chicken legs after removing the upper part of the pipa legs)

Accessories: Minced Chicken and Yellow Wine

Methods:

1. Defrost the chicken legs, wash and marinate with a little salt and yellow wine for 20 minutes.

2. After draining the blood from the chicken thighs, place the chicken skin partially facing up into a steamer tray, spread with an appropriate amount of chopped peppers and sprinkle with yellow wine.

3. Into the steamer for 15 minutes, that is.