1. raw materials for ant tree climbing: 111g of lean pork, 111g of vermicelli; seasoning: 15g of soy sauce, 1g of salt, 11g of cooking wine, 1g of monosodium glutamate, 5g of onion and ginger, and 25g of wet starch. Method: (1) Cut pork into mung bean-sized grains. Soak the vermicelli in hot water. Chop onion and ginger. (2) Put 41 grams of oil in a wok, heat it to 41%, add meat and stir-fry it half-cooked, add onion and ginger, stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, appropriate amount of water and vermicelli, thicken it after boiling, pour a little bright oil, and turn over the spoon to serve. 2. Stir-fried shrimps and eggs Ingredients: two or two fresh shrimps and three eggs. Seasoning: refined salt is one yuan and five cents, five minutes of vegetarian food, a little pepper water and chopped green onion. Method: Slice the shrimps into a bowl, beat in the eggs, add salt, Shaoxing wine, miso and chopped green onion and mix well. (2) Put one and a half pieces of oil in the frying spoon, heat it, pour the prepared egg juice into the spoon, and stir it constantly with the spoon. Take out the spoon until the eggs are flaky and the shrimp slices are cooked. Features: Delicious and delicious. 3. Sweet and sour auricularia raw materials: 51 grams of auricularia auricula, 111 grams of water chestnut, and appropriate amounts of refined salt, vegetarian meal, sugar, vinegar, starch and sesame oil. Method: soak the fungus and peel and slice the water chestnut. Heat a tablespoon of sesame oil, stir-fry Auricularia auricula and water chestnut together, add seasoning and boil, thicken with wet starch, take out the spoon and put on a plate. 5. Sauté ed and steamed ingredients: 511 grams of big ribs, 61 grams of vegetable oil, 1 onions, 2 slices of ginger, salt, wine, pepper, miso and 25 grams of flour. Practice: Chop the ribs into large pieces with a thickness of half a centimeter, add all seasonings into the pot, mix well and let stand for 11 minutes. Heat a frying spoon and put oil in it, pat both sides of the ribs with flour, slightly fry them in the oil (not fully cooked), shovel them out, arrange them in a plate and steam them in a drawer. Put the marinade of pickled ribs on fire to adjust the taste, thicken it and pour it on the ribs. 6. Drawn potatoes Raw materials: one catty of potatoes and two ounces of sugar. Method: Peel potatoes and cut into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry them with slow fire, and take them out when they are light yellow. Pour out the remaining oil of the frying spoon, add half a spoonful of water, add sugar, boil it into syrup, put in the fried potatoes, turn it over evenly and take out the spoon. 7. Fried pork raw materials: four or two lean pork. Seasoning: one yuan for sesame oil, five cents for miso, half a cent for sugar, four yuan for crispy, one yuan for soy sauce San Qian, one yuan for Shaoxing wine, and a little for garlic slices and Jiang Mo. Method: (1). Cut the meat slices into slices with a thickness of two halves, an inch wide and an inch long, first feed them with refined salt and Shaoxing wine for a while, then paste them with starch, or sprinkle a layer of dry flour. (2) Add Shaoxing wine, vegetarian meal, white sugar, soy sauce, vinegar and a little water starch into a small bowl to marinate the juice. (3) Relax the oil in a tablespoon, heat for six or seven layers, put the sliced meat in a tablespoon, and fry until the skin is slightly hard. When the oil temperature rises to seven layers of heat again, put the meat slices into the spoon, fry them until they are crisp and pour them into the colander. (4) Leave less oil in the original spoon, add Jiang Mo, garlic slices and fried meat slices, then add the right sauce to the spoon, quickly turn it over a few times, and drip sesame oil out of the spoon and put it on the plate. Features: sweet and sour, crisp and delicious. 8. Stuffed eggplant raw materials: one catty of eggplant and two and a half pieces of pork. Seasoning: two dollars for soy sauce, one dollar for refined salt, two dollars for vegetarian meal, two dollars for sesame oil, one or two dollars for flour, and a little for onion and ginger. Method: (1) Chop the meat into fine stuffing, add soy sauce, refined salt, vegetarian meal, sesame oil and minced onion and ginger and mix well. Flour is mashed with water. (2) Peel the eggplant, cut it into a five-width clip along the length, and then brew the mixed meat into the eggplant. (3) Seal the mouth of the brewed eggplant with batter. Relax the oil in the spoon, and when it is heated to 71%, tie the eggplant clip into tiger skin color, put it into a bowl, steam it in a drawer and buckle it into a plate. (4) Put two spoonfuls of fresh soup in the spoon, add refined salt and monosodium glutamate, adjust the taste, hook the juice with water starch, drop some sesame oil and pour it on the eggplant. 11. Golden Drum Meat Roll Ingredients: 311 grams of chicken breast and 8 eggs. Ingredients: 12 leeks and 81g shrimps. Seasoning: 511 grams of cooked soybean oil consumes 81 grams, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of spiced powder and 81 grams of starch. Practice: (1) Shred chicken, make shrimp into rhombic shape, add 2 egg whites, and make stuffing with miso, salt, spiced powder and starch for later use. (2) Add a little starch to 4 eggs and 2 yolks and spread 6 egg skins. (3) Cut the egg skin from the middle, wrap the adjusted stuffing and roll it into 1 leeks, with ***12 rolls. Beat the remaining eggs and add a little starch to make a paste. (4) Add oil to a large spoon and burn it to 71% heat. Hang the omelet and paste it. After frying it with a spoon, change the knife and plate it for ornament. Features: golden color, tender inside and tender outside, crisp and delicious.