Stir-fried crab: raw materials: crab, flour, onion, ginger, tomato sauce, sweet noodle sauce L, soy sauce, water, sugar, raw flour and edamame. Practice: Wash the blue crab, uncover the bucket lid, peel off the lung leaves, wash away the dirty sand, and then cut off two crab pliers. In addition, the upper tip of the crab's foot is cut off a little. Cut the crab body into two pieces, and then cut it into several small pieces vertically. All the crab pieces are wrapped in flour and fried in hot oil. Heat oil in a pan, add minced onion, ginger and tomato sauce, stir fry, add sweet noodle sauce, soy sauce, water, sugar and corn starch, add cooked edamame and fried crab pieces, mix well quickly, and finally pour in sesame oil.

Vegetarian mixed tofu: raw materials: tofu, red pepper, carrot, pea, salt, soy sauce, sweet noodle sauce, yellow sauce and vegetable oil. Practice: cut tofu into small pieces for later use, red pepper into small pieces, carrot into small squares, peas shelled and beans left inside. Put oil in the pan, add tofu slices, fry until both sides are golden, and take out for later use. Take another pot, add water, and blanch the diced carrots and peas respectively. Put oil in another pan, add soy sauce and sweet noodle sauce, stir-fry, add tofu and stir-fry, add diced carrots, peas and red peppers, add soy sauce and salt and stir-fry.

Stewed beef with tomato and soybean: raw materials: 200g of cooked beef, 250g of tomato, appropriate amount of sweet noodle sauce, lard, star anise, minced onion and ginger, salt, sugar, wet starch and broth. Practice: cut beef into pieces; Wash tomatoes, remove pedicels and cut into pieces. Heat lard in a pot, stir-fry star anise until purple, stir-fry minced onion and ginger in a pot, stir-fry sweet noodle sauce, add broth and salt, stew beef for about 4 minutes, add tomatoes and sugar, thicken with wet starch, stir-fry evenly, and then take it out.

Osmanthus fragrans large intestine: raw materials: pig large intestine, pork, ham, egg yolk, wheat flour, starch, yellow wine, soy sauce, salt, monosodium glutamate, ginger, shallots, sugar, salt and pepper, lard and sweet noodle sauce. Practice: scrape the pig's large intestine head before and after, and drain the water; Dice lean pork, add 25g soy sauce and yellow wine for curing; Dice the ham, put it with diced meat, add monosodium glutamate, yellow wine 15g, white sugar and wet starch and mix well. Pour the evenly stirred stuffing into the large intestine, tie both ends of the intestine tightly with thread, put it in a plate, add 25g of ginger and 25g of yellow wine, cover the flat plate, steam it in a steamer for 2.5h, and then take it out and let it cool. Add refined salt, monosodium glutamate, flour, yellow wine 10g, and clear water into egg yolk to make egg yolk paste. Put the wok on high fire, add the cooked lard, heat it to 60%, hang the cooked large intestine on the yolk paste, then put it in the wok, fry until golden brown, and take it out and put it on a plate.

Dry fried bell: raw materials: spiced bean curd skin, pork tenderloin, Shaoxing wine, refined salt, monosodium glutamate, egg yolk, sweet noodle sauce, scallion, salt and pepper, cooked vegetable oil. Practice: Chop tenderloin into fine powder, add refined salt, Shaoxing wine, monosodium glutamate and egg yolk, mix into meat stuffing, divide into five parts, cut bean curd skin into rectangles, spread every two pieces evenly, take the meat stuffing, put it into one end of bean curd skin, fold the meat stuffing into strips, put the cut broken bean curd skin on it, roll it into a tube, dip it in water and stick it, cut each roll into sections and stand upright. When the vegetable oil is 50% hot, put the bean curd roll into the oil pan, keep turning the spoon, fry until it reaches Huang Liang, take it out with a colander, and sprinkle with sweet noodle sauce, salt and pepper and scallion.