The first course: pan-fried potatoes. The recipe and raw materials are actually relatively simple, but there are some small details that are easily overlooked. Today we are making a crispy outer layer, with the soft texture of the potatoes themselves on the inside.

Can be eaten as a snack or as a side dish.

〖Ingredients List〗Yellow-skinned potatoes, two spoons of vegetable oil, one spoonful of salt, Houttuynia cordata, coriander, chopped green onion, two spoons of chili sauce〖Preparation steps〗1. Peel the potatoes first. Use yellow-skinned potatoes and cut them into small pieces.

, add water and cook until cooked, it doesn’t matter if it is cooked a little bit, so that the fried texture will be crispier; 2. Take it out to drain it, pour it into a large bowl, add two spoons of vegetable oil and one spoon of salt and mix well

; 3. Pour oil into the hot pan, add the potatoes, and fry over medium-low heat. It is easier to use chopsticks to operate. When one side is golden, flip and fry the other side until several sides of the potatoes become golden and crispy.

It’s out of the pot; 4. It’s already very fragrant without adding anything. Take some Houttuynia cordata, coriander, chopped green onion, and two spoons of your own chili sauce, and mix well. The taste is a bit similar to our special snacks in Yichang.”

The texture of "Kang Potato"!

Second course: Pan-fried hairtail [Ingredients list] Hairtail segments, ginger slices, cooking wine, green onions, garlic, two eggs, 20 grams of corn starch, cooking oil. Sauce: two spoons of light soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two

spoon of white sugar, a small spoon of salt [Production steps] 1. Cut the clean hairtail segments first. The hairtail is really fishy. In addition to cleaning the internal organs, it is recommended to marinate it before putting it in the pot: ginger slices, cooking wine

, marinate for 20 minutes to remove the fishy smell; 2. Cut some shredded ginger, scallions, and garlic; 3. Make another sauce: two spoons of light soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two spoons of sugar, and one

Add a small spoon of salt and mix well; 4. Beat the two eggs in advance. After the hairtail is marinated, pick out the ginger slices. Now pour the egg liquid on it and mix it with 20 grams of corn starch to coat each piece of hairtail.

Egg liquid and starch; 5. Now let’s fry the hairtail. After the oil is hot, turn to medium heat. Add the hairtail and fry until one side is golden brown. Fry the other side. Fry until both sides are golden brown. Take it out of the pan first. It will take about 4 minutes.

That's enough, the hairtail is all fried; 6. Use the oil in the pot to sauté the onion, ginger, and garlic, then pour in the sauce you just prepared, add the hairtail and simmer for a while, so that it can absorb the flavor even more.

After one minute, cook the noodles and continue to simmer. When the soup is almost dry, pour 10 grams of balsamic vinegar from the side of the pot, sprinkle with chopped green onion, and the fried hairtail is ready to serve.

Fresh, tender and tasty, these are the characteristics of this hairtail dish.

The third course: Leek and egg fried dumplings are made with leek and egg. Take a bite and the juice will squirt out. Once fried in the pan, they will turn brown and crispy. It is more fragrant than the green onion stuffing and fresher than the shrimp.

[Ingredients List] 13 eggs, 2 pounds of leeks, dumpling skins, black sesame seeds, chopped green onion Ingredients: 1 spoon cooking oil, 3 spoons edible salt, 2 spoons allspice, 2 spoons chicken essence, 3 spoons light soy sauce, 2 spoons sesame oil, 1

Spoon oyster sauce〖Preparation steps〗1. Crack 13 eggs into a bowl and stir well; 2. Pour oil into the pot. When the oil is hot, pour in the eggs. Keep stirring with chopsticks. Keep the heat low throughout to avoid burning the pot. Stir until the eggs are formed. Use

Fry with a spatula until there is no moisture, remove from the pan, put on a plate and let cool; mince 3 or 2 pounds of leeks, cut them all and put them into a basin, add 1 spoon of cooking oil to drain the water, 3 spoons of edible salt, 2 spoons of five-spice powder, 2

1 tablespoon of chicken essence, 3 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 1 and a half tablespoons of oyster sauce, mix well and then add the cooled eggs and mix well. 4. Now start making dumplings, wrap them all like this, pour oil into the pot,

Heat the dumplings in cold oil, put them all in place, turn on medium heat, pour half a bowl of water, cover the pot and cook until the water dries up. After the water dries up, turn to low heat and fry for 1 minute. Sprinkle with black sesame seeds and chopped green onion, and it's ready to serve.

; The aroma of leeks is already fragrant, and the bottom is browned and crispy. It is crunchy and crispy when you take a bite. It is very delicious.

Step 4: Use carrot juice and dough for pan-fried buns. You can make small pan-fried buns with an attractive salty aroma without even a single yeast. The bottom is crispy, while other parts are soft, tender and fragrant. The filling is fresh and juicy.

The dough is firm and chewy, and tastes particularly delicious.