Ingredients for Pineapple Gudu Shrimp: Shrimp, pineapple, raw eggs, ginger, tomato paste, tomato sauce, sugar, vinegar, oil, wheat flour, tapioca starch, salt Method: 1. Peel the pineapple, cut into small pieces, and put into the wok

Fry until golden brown on both sides; remove heads and peel shrimps, open back and remove shrimp lines, wash and dry.

2. Add salt and minced ginger to the shrimps, mix them with raw eggs and wheat flour, and coat them with egg yolk liquid; deep-fry until both sides are golden brown, then fry again; remove and drain the oil.

3. Pour an appropriate amount of water into the pot, add tomato paste, tomato sauce, salt, sugar, vinegar and corn starch to make a sauce.

4. Add the shrimp, add a little oil and stir-fry evenly; sprinkle it on the pineapple cut into small pieces, and pour the sauce.

Replenish water and nutrition, and eat more when the weather gets colder. The smell will be unforgettable.

Instructions for making wild wild rice seedlings: 1. Wash the wild rice stalks and peel off the thick skin. 2. Cut the corners into inch-long sections. Wash the wild wild rice mushrooms and break them into appropriate sizes by hand. 3. After cutting the meat, ginger slices and minced garlic, boil oil in a pot.

Add ginger, garlic and sauté the meat together until fragrant. 4. After taking the meat out of the bag, add the pleurotus pleurotus and stir-fry evenly. After 30 seconds, add the wild rice and stir-fry evenly. 5. Stir-fry until the wild rice is broken, then add a little salt and seasoning.

Oil seasoning to enhance flavor 6. Stir well and prepare before serving. Pour a small amount of sesame oil, and finally sprinkle with chopped green onion, and it's done.

Ingredients: 50g enoki mushrooms, 5 dried oyster mushrooms, 10g tofu skin, 50g fried tofu, 100g chicken feathers Seasonings: 1/2 teaspoon salt (2g), 500ml bone broth Method: 1.

Soak the oyster mushrooms in cold water for 30 minutes until they are boiled, wash and remove the stems.

Steam tofu skin in warm water for 1 hour until soft and cut into 3cm long oblique sections.

Clean the chicken feathers and vegetables.

Clean the enoki mushrooms and cut off the roots.

2. Bring vegetarian stock (or cold water) to the pot and bring to a boil, add fried tofu, fermented oyster mushrooms, and tofu skin, reduce to a simmer and simmer for 10 minutes.

3. Add the enoki mushrooms and cook for 3 minutes. Finally, add the chorizo, add salt and serve.

Replenish water and nutrition, and eat more when the weather gets colder. The smell will be unforgettable.