1. Prepare all kinds of ingredients, cut the pumpkin into thick pieces, put them on a plate, soak the millet for one hour, drain the water, and thaw the meatballs in advance.

2. Roll the millet evenly on the surface of the meatball.

3. After finishing them one by one, put them on pumpkin plates and steam them for ten minutes.

4. Make a sauce when steaming, mix oyster sauce, water and starch, pour it into the pot and boil it, then cook it until it is slightly thicker.

5. Pour the juice on the steamed pumpkin, serve with golden meatballs and sprinkle with chopped green onion.

Second, chestnut ribs

1. Cut the ribs and rinse them with warm water; Steam chestnut in a pot until half cooked, peel it and put it in a bowl for later use; Sliced onion and ginger; Mix soy sauce, soy sauce and aged vinegar to make juice.

2. Add cold water to the pot and add ribs. Cook for another 3-5 minutes on high fire, and then wash it after cooking.

3. Pour a little oil into the pot, turn on a small fire, mash the rock sugar in advance and put it into the pot.

4. Stir-fry with a shovel for a few minutes until the crystal sugar in the pot melts and the sugar color is fried, and bubbles are generated from time to time.

5. At this time, add the previously drained spareribs, stir fry evenly, so that the surface of spareribs is coated with sugar, and then add ginger slices and onion strips to stir fry.

6. Add some cooking wine to the pot to refresh yourself.

7. Add spices to enhance the flavor and make the ribs more fragrant.

8. Pouring the sauce mixed with soy sauce, soy sauce and mature vinegar can not only add color to the ribs, but also make them more tasty.

9. Stir-fry evenly, then add a can of beer and water to cover the ribs in the pot and adjust it to medium and small fire to continue stewing.

10. When the soup in the pot is half stewed, add steamed chestnut and a little salt, close the lid and continue to stew until the soup in the pot is put away and becomes sticky, and then take it out.

Third, steamed lotus root box.

1. Peel lotus root and cut into pieces, chop pork into minced meat, and chop carrots, ginger and leeks respectively.

2. Put the minced meat into a basin, add oyster sauce, sugar, starch, chicken powder, cooking wine, salt, minced ginger and onion and minced carrot in turn, and stir in one direction until the minced meat is not so sticky.

3. Fill the mixed meat into the middle of the lotus root slices.

4. After it is completely filled, put it in a steamer and steam for 15 minutes.

4. stir-fried beef with water bamboo

1. Cut the beef into thin strips and marinate with salt, cooking wine, soy sauce and cornmeal for half an hour.

2. Shred water bamboo, pepper and ginger.

3. Stir-fry beef and ginger in oil for 1~2 minutes, then add pepper and water bamboo and stir-fry for about 3 minutes.

4. Add a little salt and soy sauce and stir well.

Five, cuttlefish sparerib soup

1. Cut two spareribs into small pieces, pour clear water into the pot, put the spareribs into a pot with cold water, blanch for 0/min after the water boils, and take out.

2. After a cold water, wash the blood foam on the ribs. After washing, put it in a casserole, pour in appropriate amount of water, boil it with high fire first, and then turn to low heat for half an hour.

3. A dried cuttlefish, roasted on the fire first, will make the soup more fragrant. Put the baked cuttlefish into the pot, pour boiling water to soak it for 15 minutes, then remove a bone and teeth from the cuttlefish, then remove the black film from the cuttlefish and clean it. Then cut it into long strips with scissors.

4. After the soup has been simmered for half an hour, put the cuttlefish strips in and simmer together, and then add some ginger.

5. As usual, when the fire boils, turn to low fire 1 half an hour.

6. The squid itself has a salty taste. You can add a little salt to this soup to adjust the taste according to your own taste.