Baby dish with preserved eggs in soup

Food: oil lettuce, preserved eggs, medlar, starch, oil consumption, sugar, salt and monosodium glutamate. Practice: 1. Cut oil lettuce into sections and preserved eggs into pieces. 2. Add an appropriate amount of water to the pot. When the water is boiled, put it in the oily wheat dish, soak the water until it becomes loose, and fish it up for reservation. 3. Put the oil wheat vegetables in the plate, and put the preserved eggs and medlar on top. 4, add the right amount of water to the pot, the water is boiled, add oil consumption, sugar, salt, monosodium glutamate seasoning, add glutinous rice powder, and stir-fry the sugar color. 5, pour the juice of the hook line on the oil wheat dish. Chestnut roast chicken

food: appropriate chicks, appropriate chestnuts, appropriate pork bellies, appropriate Pleurotus ostreatus, appropriate dried bamboo shoots, appropriate ginger and garlic, appropriate salt, appropriate sugar, appropriate rice wine, appropriate soy sauce, appropriate starch, appropriate sesame oil: 1. Wash mushrooms and dried bamboo shoots, soak the chestnuts, and clean the pigs. 2. Chop the chicken into small pieces, rinse the white foam with warm water, dry the chestnuts and fry them slightly. 3. Leave oil in the bottom pot, saute ginger and garlic, stir-fry pork belly and black pepper chicken, stir-fry with soy sauce, a little soy sauce, a little sugar and Shaoxing wine. 4. Add boiling water, boil it with low fire, stew the chicken until it is 6 perfect, remove the stems of the well-developed Pleurotus ostreatus, put the dried bamboo shoots and chestnuts into the pot, boil the chicken until it is soft and rotten, and the chestnuts are soft and glutinous. 5. Bring out the stewed ingredients, thicken the juice ditch, add a small amount of salt and sesame oil, and pour the juice on the black pepper chicken. Abalone and radish pot

Food: 3mL； of pork suet; Bone soup 7mL；; 2 baskets; 1 grams of old rock sugar; 1mL； of soy sauce; Fuel consumption 15mL；; The proper method of thickening powder: 1. Put the pork plate oil into the pot, heat it with slow fire, and boil the oil for later use. 2. The peeled radish is cut into thick pieces of about 1 cm and put into a stone pot; Pour into the big bone soup and swallow up the basket; Add pork suet and mix slightly. 3, open the red, add the old rock sugar after boiling, pour some oil and soy sauce, and stir; Adjust the fire and stew for 3 minutes until the basket is light blue and completely transparent. 4, collect juice, add some glutinous rice flour to thicken it; Wait until the juice is sticky and turn off the fire. 5. Sprinkle the onion on the pot, and a soft and tender abalone sauce radish pot will be finished.