1: Wealthy Flower Shrimp

1. Open the back of the shrimp to remove the shrimp line, then use a flower knife to chop the shrimp back and forth twice and break the shrimp tendons 2. Soak the shrimp in boiling water Soft, then put it on the plate, then make a circle and place it in the middle. 3. Arrange the river shrimps and place the shrimp brains sideways against the vermicelli in the middle. 4. Grind the garlic into a paste and add salt, sugar, sesame oil, vinegar, seafood soy sauce condiments. 5. Pour the minced garlic juice on the shrimps. 6. Heat the water in the pot and then add the shrimps to steam for six minutes. 7. Since the shrimps have already opened their backs, the cooking time will not be longer. 8 , sprinkle chopped green onion on the shrimp, decorate the gaps between the shrimp with diced chili pepper 9. Finally, heat the pan with hot oil and pour it on the shrimp and serve. 2: Peacock in full bloom

1. Cut the garlic into slices, slice the ginger, and chop the chili pepper. 2. Cut the green onions into root and sections. Soak the mushrooms and cut them into slices. 3. Remove the scales from the fish. Cut off the head and tail 4. Then take out the internal organs from the incision from the head and clean them 5. Cut the body into thin slices from the back, but keep the abdomen part intact 6. Cut the garlic into small pieces 7. Place fish slices, ginger slices, shiitake mushroom slices, and winter rut on a vegetable plate. 8. Pour in soy sauce, rice wine, and a small amount of white pepper for the steamed fish. Put the vegetable plate into the wok and steam it for ten minutes. Three: Three-color gift bag

1. Sausage, raw eggs, carrots, bell pepper hob cubes, stir-fry and add salt 2. Boil amaranth whole with water 3. Spread a thin layer of soybean oil on the skin Sauce, put the prepared ingredients in the middle 4. Pick up the four sides, wrap them up, and tie the edges with chive moss 5. Use scissors to trim the edges and place on a plate. Four: Sweet Eight-treasure Rice

1. Pour the lard and sugar into the glutinous rice cake, stir and set aside while it is hot. 2. Coat the inner cavity of the round bowl with a layer of condensed animal oil. 3. Put various kinds of The preserved fruits are patterned on the inner wall of the bowl. 4. Form the glutinous rice cake into a ball first, then flatten it slightly and put it gently into the bowl. 5. Make it slightly concave in the middle. Add a little red bean paste first and spread it lightly. 6 . Fill the bowl with red bean paste again until the glutinous rice cake is about one centimeter away from the edge of the bowl. 7. Spread the red bean paste lightly and grind the glutinous rice cake into a cake shape. 8. Cover the red bean paste lightly and connect it with the surrounding area. Link 9. Wrap it in a fresh-keeping bag, put it in the boiled pot, and steam it for 30 minutes.