Roasted Pleurotus eryngii ingredients: two or three Pleurotus eryngii, one green pepper, 3 tablespoons of light soy sauce, sugar 1 tablespoon, Jiang Mo 1 tablespoon, shredded seaweed 1 tablespoon. Method: 1, Pleurotus eryngii cut into hob blocks, and the green pepper was pedicled, seeded and cut into pieces for later use; 2. Heat a pot with a little oil, stir-fry Jiang Mo, then stir-fry Pleurotus eryngii until the water is fried, let the water evaporate, and add green peppers to stir-fry; 3, pour in soy sauce and sugar, continue to stir fry until there is only a little thick juice, add seaweed and stir fry evenly before taking out the pot.

Fried bitter gourd with salted duck eggs: 3 salted duck eggs; Eggplant 1 fat; Proper practice of chicken essence: 1. Slice eggplant, fish it in hot water, soak it in cold water, and set aside. 2. Put salted duck eggs in 3 bags, and break them slightly. 3. Add some oil, dry bitter gourd and fry it. Remember not to fry it too hard. 4. Put salted duck eggs (so there is no need to put salt), fry for a while for 2 minutes and take them out.

Scrambled eggs with seafood mushrooms: seafood mushrooms, raw eggs, onions, salt, oil consumption, and chicken essence powder. Production process: 1. Wash the seafood mushrooms, blanch them with hot water or put them in clear water, and drain them slightly. 2. Beat the raw eggs into a bowl, add a little salt and water to sprinkle. 3. Burn the oil in the pot, then put them into the egg liquid, stir-fry until golden yellow and coagulate, and then take out 4.

Steaming method of glutinous rice with jujube: steaming time: 1 hour. Practice: 1. Jujube 1 50g soaking1hour, open your mouth from one end and empty the core; Soak rice100g for 3 hours. 2. Brew the cooked glutinous rice into jujube, put it neatly into a buckle bowl, drain water and white sugar (the sweetness changes according to the taste of each region), collect pigeons and steam them in red 1 hour, take them off and buckle them into a plate. 3. The pot is easy to catch fire and drain water100g, 50g of fermented white fungus and fermented wine, 30g of white sugar, boil, thicken with water starch, pour on jujube, and decorate with 30g of bottled orange slices and 5 green cherries. Key points: Jujube size should be consistent.