1. Chicken fir and yellow croaker rolls Ingredients: 280g of chicken fir, 50g of yellow croaker, water-made bean curd skin 1 piece, 20ml of soy sauce, salt, chicken juice, monosodium glutamate, broth and salad oil. Food practice: 1. Clean the chicken mushrooms, shred them, then put them in an oil pan, fry them until golden brown, take them out and put them in a stock pot. In addition, the yellow croaker is steamed in a steamer, taken out and shredded by hand. 2. Put shredded chicken and shredded yellow croaker on the tofu skin. When it is steamed in a cage, take it out, put it on a plate with a knife, and pour in the cooked chicken mushroom juice. The food was a success! Second, pickles mixed with Tricholoma raw materials: Tricholoma 240 g sauerkraut 80 g chopped green onion, salt, monosodium glutamate, lard, the right amount of ingredients: 1. Dice sauerkraut, add a little lard, stir fry and set aside. 2. Cut the Tricholoma into pieces, put it into a boiling pot with proper salt and cook it, then take it out and squeeze it out. Add sauerkraut, monosodium glutamate and chopped green onion to the pot and mix well to serve. 3. Baked sweet potato with cheese Ingredients: 750g sweet potato, cheese slices 1 bag. Gourmet practice: put the sweet potato in a simmering soup pot and bake it. After taking out, each one is divided into two halves, and then the cheese slices are placed separately. Take it out and serve it. Fourth, Fu Guifulu's squid food practice: 1. The internal organs of six squid larvae were taken out from the abdomen and cleaned. 2. Soak100g of glutinous rice in cold water for 3 hours, take it out, add 50g of mushrooms, 50g of diced carrots and 20g of shrimps, mix well together, add10g of salt and10g of soy sauce, stir it into stuffing, put it into squid larvae, seal the mouth with a toothpick, and blanch it. 5. Boil Taihu white fish: 1. Draw a knife on the top and bottom of the white fish's back, and draw a knife on both sides of the fish. 2. Cut 25 grams of parsley and 25 grams of coriander into sections of length and cm respectively; 25g of onion and 20g of carrot, cut into 0.2cm segments respectively. 3. Mix the cut vegetables with 5g pepper, 20g dried pepper and 25g Jiang Mo. 4. Add 5 grams of salt, 3 grams of monosodium glutamate and chicken powder, and pepper 1 g to the 25-gram parsley segment, and mix evenly, then evenly spread half of them on the fish and mix the other half into the marinade. 5. Sprinkle the marinade into the fish room, then cover the whole fish body, marinate for 8 hours, take out the marinade, fry it in 60% hot oil until both sides are golden, take out the marinade, steam it in a steamer for 5 minutes, take it out, sprinkle100g fried dried onion, 45g onion and 2g dried pepper, heat it with 50g onion oil, and pour in. 6. Mom's practice of baking food with yellow rice: 250g of yellow rice, 85g of millet, 50g of sugar100g, 50g of salad oil and white flour, 50g of cooked lard, 50g of bread flour150g, 3g of baking powder and 0g of salad oil10g. 1. Wash the yellow rice and millet, add 250g of water, sugar, salad oil and cooked lard and steam. 2. Mix150g bread flour, 50g white flour and 3g baking powder, add100g water to mix the flour and make it look good. Roll the dough into a rectangle, cover half of the dough with steamed rice, then cover the other half, and put it in the refrigerator for cold storage and shaping. 3: Preheat the cake tray to 120℃, brush a layer of salad oil, put the yellow rice cake in it, turn it over and fry until golden brown. 4: Cut the processed cake into various shapes you want. Personally, I suggest cutting into triangular packages. There are two key points: the first meter should be steamed, too dry and tasteless, too sticky to roll; Second, the noodles should be mixed, otherwise they will be too hard. Don't roll them too thick, otherwise they will be uncooked.