1. Crispy meat. Cut the pork into half finger-long strips. The meat I chose is pork belly, you can also use tenderloin. Season with soy sauce, cooking wine, sugar, salt, and pepper. Add an egg. Add flour and starch to the meat strips. Continue stirring until completely uniform and the overall state is slightly thinner. If it is too dry, add a small amount of cooking oil to adjust. Heat the oil pan until bubbles begin to appear at the bottom of the pan. Turn to medium-low heat and fry in batches until golden brown. Remove them. After frying them all, increase the oil temperature and fry again quickly. This will ensure that the meat is crispy on the outside. Linen.

2. Rock sugar strawberry. Prepare 450 grams of strawberries and 80 grams of blueberries, soak them in salt water for five minutes, and then rinse them with clean water. Remove the stems of the strawberries and dry the blueberries. Use bamboo skewers to string the strawberries and blueberries together. Put 100 grams of white sugar and 100 grams of water into the pot. Do not stir while the sugar is melting. After the sugar is completely melted, observe the surface of the sugar juice. Bubbles, larger bubbles will be produced at first, continue to heat. When the bubbles become very small and dense, take a chopstick and stick it with sugar water and put it into cold water. If the sugar can cool and crystallize, the syrup is ready. Dip the strawberries in the rock sugar liquid immediately and roll it gently. Then pick it up. Place the strawberries wrapped in syrup on oil paper. After the syrup has cooled and solidified, give it a gentle shake and you are ready to eat.

3. Crispy pasta. Prepare pasta in the shape of macaroni. Boil water in a pot, add pasta, add some salt to the water, and cook for about 8 to 10 minutes. When cooked, drain in cold water. , add a little olive oil, salt, black pepper, and chili powder to the pasta and mix well. Line a baking sheet with oiled paper, pour the mixed pasta, put it in the oven at 200 degrees for 20 minutes, and bake until the surface is golden and crispy, then take it out.

4. Strawberry Daifuku. Soften the butter in advance. Add sugar, butter, glutinous rice flour, starch, and milk into a bowl and stir evenly into a paste. Cover with plastic wrap and steam for 15 minutes. Put a spoonful of bean paste on the plastic wrap and put whole strawberries on top ( Wash them in advance and remove the stems), close the plastic wrap, wrap the bean paste on the surface of the strawberries, put it on the strawberry until it is not hot, put on food cooking gloves, knead it into a dough, take a small ball of steamed batter and knead it flat (the dough is very thin) Soft, if it sticks, wrap some fried glutinous rice flour on the surface) Put the strawberry bean paste in the middle, wrap the dough like a bun (you don’t need to have as many pleats as a bun, the closing part should be as thin as possible) wrap it up and put it on In the coconut utensil, evenly cover with coconut.