Remove and wash the balsam pear, control the water, then cut into small pieces, add ginger and garlic juice, salt, MSG, chicken essence, scallion oil, sesame oil, stir evenly. Remove and wash the balsam pear, control the moisture, then pat it with some wheat starch, steam it in a pot for about 10 minutes, and eat it with the garlic sauce. The squid I had in a small restaurant in Binzhou was served cold. It should be blanched in boiling water. Then mix in the minced garlic, sesame sauce and condiments, and just mix it directly. The taste is very refreshing, there is no strange smell, and it is quite delicious.

Salmon is often used to steam steamed buns here, and the taste is quite good. After blanching the squid, chop it with a knife and add it with pork belly to make the stuffing for steamed buns. The steamed buns are salty and delicious, with the unique fragrance of balsam, and can be served cold: blanch them and soak them in cold water, add seasonings according to personal taste, and eat them with less oil. Baked vegetable pancake: Mix it with the noodles, make a thin paste, add some salt, chopped green onion, and an egg, and bake it into a pancake, which is slightly fragrant.

Choose clean scallops, blanch them in water, cut them into sections, drain them, mince ginger, mince red millet, mince garlic, salt, cooked white sesame seeds, and pickled Chinese toon. Mix well and bottle. Suaeda buds are edible as you go. Many people eat them, mainly to eat them fresh! It tastes rougher than ordinary vegetables and is very seasonal. It can be understood that it has more crude fiber and mineral content. To be honest, it also has more dry matter content! Wash the sage, cover with salt to remove the water, then drain and slightly wet, then pour in dry flour, stir evenly, and steam for 5-10 minutes.

Pour an appropriate amount of water into the pot and bring to a boil. Pour in the cleaned scallops and blanch them for 2 minutes. Pour all the sesame oil, salt, mature vinegar, sugar, and garlic into the blanched squid, stir evenly, and enjoy. Wash the sage and cut it into small pieces. Then put oil in the pot. When the oil is hot, add the chopped green onion and stir-fry. Finally, add the sage and stir-fry until the sage changes color. Then add sesame oil, MSG and salt and stir-fry evenly. It’s ready to be served.