First, the mushroom Chinese hamburger:

1, add a teaspoon of salt, blanch the mushrooms, cut off the stems, trim the edges and draw a grid;

2. Chop the chicken breast, and mix the diced mushrooms, chopped green onion, a little salt, minced onion and ginger, pepper, 1 tbsp soy sauce, cooking wine and oyster sauce evenly;

3, kitchen paper, absorb the moisture of mushrooms, and the surface of mushrooms is stained with corn starch;

4. Add the meat stuffing, fold it in half and flatten it, then dip the meat stuffing in starch; Fry both sides in hot oil;

5. Stir-fry minced garlic and millet pepper, pour in mushrooms, add half a spoonful of soy sauce, oyster sauce and a little salt, stir-fry evenly and sprinkle with chopped green onion.

Second, pineapple ribs:

1. Add white vinegar and water to soak the ribs to stop bleeding. Wash them with water and drain them.

2. Stir-fry the ginger slices under oil heat, pour in the ribs and add a spoonful of cooking wine, stir-fry and change color;

3. Put less oil in the rock sugar, simmer the jujube red, pour in the ribs, stir fry and color, and add boiling water to cook the ribs for 40 minutes;

4. Add garlic, a spoonful of balsamic vinegar, a little salt and white sugar, stir fry, pour pineapple, sprinkle with sesame seeds and chopped green onion and stir fry.

Third, chopped green onion shrimp:

1, shrimp shell, back and shrimp line;

2. Add a proper amount of salt, Jiang Mo, onion, pepper and a spoonful of cooking wine for curing 15 minutes;

3. The onion is cooked with boiling water and chopped into chopped green onion;

4. Beat an egg, chopped green onion, a spoonful of water, a spoonful of cooking oil and 5 spoons of crispy meat powder into a bowl and mix well;

5, the shrimp is wrapped in batter, the oil temperature is 70% hot, and the pot is fried until golden and crisp.

Four, Pleurotus eryngii fried meat:

1, stir-fry pork belly slices, add onion, ginger and garlic and saute until fragrant;

2. Pour in Pleurotus eryngii and stir-fry SAIC;

3. Add two spoonfuls of soy sauce, one spoonful of oyster sauce and green pepper, and stir fry until raw.

5. Stir-fry shallots and dry them:

1. Stir-fry garlic slices in hot oil, and stir-fry millet.

2. Pour in leeks, add a spoonful of soy sauce, a spoonful of oyster sauce, a little salt and chicken essence and stir well.

Six, onion roast chicken:

1, the chicken leg is washed and cut into pieces;

2. Add a spoonful of cooking wine and salt, a spoonful of starch and a little pepper, stir well and marinate for 20 minutes;

3. Pour the chicken pieces into hot oil and fry until both sides are golden;

4, a spoonful of soy sauce, a spoonful of oyster sauce and the right amount of sugar stir fry evenly;

5. Pour in the shallots and stir for one minute.

Seven, fried tofu:

1, the old tofu is broken into pieces by hand, and salt is added to the pot to take it out;

2. Add onion and garlic, Chili powder, green and red peppers and sesame seeds;

3. Pour in hot oil, add a spoonful of soy sauce and mix well.

Eight, moss fried squid:

1. Boil squid with water, add onion and ginger, and cook for one minute.

2. Stir-fry ginger and garlic in hot oil, and stir-fry garlic moss with dried Chili until it is broken;

3. Add squid and a spoonful of bean paste, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce and a little chicken essence, and mix well.

Nine, garlic shrimp tail:

1, put the lobster tail cold water into the pot, add cooking wine and ginger slices and blanch;

2, the water is boiled for ten seconds, and the cold water is immediately removed;

3. Stir-fry minced garlic in oil, and stir-fry crayfish and soy sauce in two spoonfuls.