1. Rice and egg pancakes. Add a little salt to the egg liquid and mix well; add chopped green onion to leftover rice and mix well; slowly pour the egg liquid into the rice and mix well. (Remember not to pour out all the egg liquid) Then, shape the rice into square pieces. Wrap it in plastic wrap and freeze it for about 1 hour; after taking it out, brush another layer of egg wash on the surface; heat the oil pan, fry over low heat until golden brown on both sides, and sprinkle with sesame seeds.

2. Stir-fried Chinese cabbage with day lily. Take the dried day lily, soak it in warm water for 20 minutes, wash it two to three times, squeeze out the water and set aside; slice the pork and shred the Chinese cabbage; add an appropriate amount of oil to the pot, stir-fry the green onions and peppercorns; add the pork and stir-fry until cooked; turn over high heat saute. Add daylilies and stir-fry. Add Chinese cabbage. Add green pepper shreds 9. Stir-fry over high heat evenly. Add appropriate amount of water to simmer and stir-fry until cooked.

3. White radish, shrimp skin and wolfberry soup. Wash the white radish and peel off the skin with a paring knife; grate the peeled white radish into thin strips with a vegetable grater; heat the oil in the pot, add the shredded ginger and saute until fragrant; add the shredded radish and stir-fry with a spatula 1 minute, until the astringent aroma of shredded radish wafts out; add 500ml water, boil over high heat for about 2 minutes; use a small spoon to sprinkle away the foam; wash the wolfberry with water, put it into the pot, cook over high heat for 1 minute; put it in Cook the shrimp skin for 1 minute over high heat; add chopped green onion, salt, white pepper, and a drop of sesame oil.

4. Fried shrimp with leeks. Wash the shrimp meat and drain it. Wash the leeks, drain the water, and cut them into 2 cm long sections; wash the green onions and shred them; peel the ginger, wash it, and shred it. Heat up the wok, add peanut oil to the pot, add onion and ginger shreds, fry until fragrant, add shrimp and stir-fry for 2-3 minutes, cook cooking wine, add soy sauce, salt, stock and stir-fry briefly, add leeks, stir-fry over high heat For 4-5 minutes, pour in sesame oil, add MSG, stir-fry evenly, and serve on a plate. Note that after adding the leeks, be sure to stir-fry quickly over high heat. Don't over-fry the leeks to avoid affecting the color and taste.