Nine home-cooked dishes in the school canteen. The rice can be cooked. Two large bowls of enoki mushrooms and fat beef rolls. Stuff the enoki mushrooms into the fat beef rolls, stir-fry minced garlic until fragrant. Stir-fry a spoonful of chili sauce to make red oil. Fry the enoki mushrooms and fat beef rolls until they are thick. Pour on the sauce until thick.

That's it, one spoon of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, one spoon of starch, half a spoon of sugar, and half a bowl of water. Stir evenly. Maoxuewang oil. Hot ginger, garlic, Sichuan peppercorns, dried chili, and stir-fry until fragrant. Pour in a bowl of water and 2 spoons of chili oil.

3 spoons of light soy sauce, 1 spoon of dark soy sauce, a pinch of salt, a spoonful of bean paste, a pinch of white pepper, add duck blood, bean skin and enoki mushrooms and cook until fragrant, sprinkle with chopped green onions and serve. Prepare the spicy chicken wings. Ingredients: Boil water for 5 minutes, remove and set aside. Green onions and ginger

Saute garlic and peppercorns until fragrant, 1 tablespoon of bean paste, stir-fry the red oil and pour into the tips of the wings, stir-fry evenly, add 1 tablespoon of dried chili peppers, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of white sesame seeds, a little salt and chicken essence, stir-fry evenly and serve.

It’s awesome! Add garlic, chicken feet, chicken and melon to the pan under cold water. Add onion, ginger, cooking wine, blanch in water and sauté until fragrant. Garlic, mashed millet, spicy minced rice, add chicken and stir-fry evenly. Add light soy sauce, dark soy sauce, oyster sauce, and cover with chicken feet.

Bring water to a boil over high heat and simmer over low heat for about 30 minutes. 1 tablespoon light soy sauce, 11 tablespoons soybean paste, and 1 teaspoon salt. Pour a can of beer, add boiling water until the bones are covered, cover the lid, and bring to a boil.

Stew over medium heat for 1 hour. Wash the big stick bones and put them into the pot under cold water. Put in cooking wine and blanch the water over high heat for about 15 minutes to disperse the foam. Wash with warm water and put directly into the pot. Add: onion, ginger, bay leaves, star anise, cinnamon, and rock sugar.

Brush oil on paper for fried dumplings with dried chilies and eggs. Place the dumplings at 180 for 5 minutes. Take them out, beat an egg and stir for a while. Add some salt to the dumplings. Lightly oil the surface of the dumplings. Bake for 5 minutes at 180. Add an appropriate amount of chili, onion, garlic, and Sichuan peppercorns.

2 spoons of vinegar, half a spoon of oyster sauce, 1 spoon of light soy sauce, stir-fried yuba and lean meat, cut into slices, add 1 spoon of light soy sauce, oyster sauce, starch oil and yuba in water. Soak the chicken wings and corn in a claypot. Soak the yuba in water until soft. Add 1 spoon of light soy sauce to taste and pour some.

Cover with water and cook for 5 minutes, add some green onions and stir-fry until the juice is reduced.