Remove the head and shell of bread, butterfly shrimp and prawn, marinate with salt and monosodium glutamate (or chicken essence) for half an hour, roll the marinated prawn into egg white, then roll it into bread crumbs, and then fry the bread prawn in an oil pan until golden brown ~ ~

Tofu skin pork 1. Pork belly with salt, cooking wine and monosodium glutamate chopped into minced meat mixed with chopped green onion.

2. Wet the tofu skin and cut it into strips (according to your own needs) and then wrap it in meat.

3. Put the wrapped bean curd skin in a frying pan and fry until golden brown, and drain the oil.

4. Put the soy sauce, water, sugar, a little salt, fennel (1 block), fried bean curd skin and meat into the pot, and boil them together to serve.

Chicken coconut willow and chicken coconut willow.

1. Shred chicken breast, add a little salt, crispy fried chicken powder and shredded coconut, stir well and let stand for half an hour.

2. Fry in a frying pan until golden brown.

Sauté ed green beans with sausage 1. 300g mung bean. Shredded mustard tuber Four pieces of Bandung sausage. Chop four cloves of garlic seeds into mud.

2. Take the oil pan, stir-fry the minced garlic over medium heat, and then add the sausage until the sausage is transparent. At this time, stir-fry the green beans until they turn dark green, add shredded mustard, stir-fry a few times, pour in half a bowl of water and a little salt, and boil. (Add monosodium glutamate before serving)

Soybean omelet

1. Peel edamame (steam), shred carrot (blanch in boiling water, remove and drain), drain and shred agaric.

2. Beat 3 eggs evenly, add pepper, salt and monosodium glutamate, then add the prepared edamame, carrot and shredded black fungus and stir well.

3. Oil the omelet (cut the omelet into triangular plates after frying)

This dish has the effect of beautifying the skin.