1. Slag river surface:

Ingredients: fried sauce, noodles, cucumber, bean sprouts, onion, sesame, coriander, oil, salt, soy sauce and soy sauce.

Exercise:

1) Wash cucumber and bean sprouts, cut into small pieces, and cut red onion into sections for later use.

2) The noodles are cooked too cold, so put them aside.

3) Add oil to the pot, stir-fry the fried sauce, add cucumber and bean sprouts, and continue to stir fry.

4) Add appropriate amount of salt, light soy sauce and light soy sauce, and stir well.

5) Pour the fried sauce on the noodles and sprinkle with chopped red onion, sesame seeds and coriander.

2. Fried dumplings:

Ingredients: dumpling skin, pork stuffing, dried bean curd, carrot, onion, ginger, salt, chicken essence, sesame oil, cooking wine, soy sauce, water and starch.

Exercise:

1) Dice dried bean curd and carrot, chop onion and ginger, put them into pork stuffing, add appropriate amount of salt, chicken essence, cooking wine, sesame oil and soy sauce, and stir well for later use.

2) Wrap a proper amount of dumpling stuffing into the dumpling skin and press it into a flat shape by hand.

3) Add an appropriate amount of oil to the pot, turn on a small fire, and fry the fried jiaozi in the pot until both sides are golden.

4) Add a little water, cover the pot, and evaporate the water on low heat.

3. Tofu flower:

Ingredients: tofu, water, alum, sesame paste, chopped green onion, Chili oil.

Exercise:

1) Cut tofu into small pieces for later use.

2) Add a proper amount of water to the pot, add alum after boiling, and stir evenly until the water is turbid.

3) Pour the tofu blocks into the pot, stir gently, and cook until the water boils, then turn to low heat and continue cooking for about 10 minute to make the tofu more delicate.

4) Put the tofu flower into a bowl, pour in a proper amount of sesame paste, and sprinkle with chopped green onion and Chili oil.

4. Fried steamed bread:

Ingredients: flour, yeast, minced pork, lettuce, Jiang Mo, chopped green onion, sesame, salt, chicken essence, soy sauce, cooking wine, oil and water.

Exercise:

1) Mix flour, yeast and water evenly, knead into a piece of dough and stir for 30 minutes.

2) Add a proper amount of oil to the pot (note: don't overheat the pot too much, otherwise it will explode when it is boiled, and the bottom layer will not rise if the pot is too cold).

3) Spread the lettuce leaves on the bottom of the pot, put the chopped Jiang Mo in the middle of the lettuce leaves, and cover the raw fried foreskin.

4) Sprinkle a small amount of sesame seeds and chopped green onion on the steamed stuffed bun skin and pour in a proper amount of stuffing. Don't be greedy, otherwise the seal is not good and easy to break.

5) Sprinkle a little salt, chicken essence, soy sauce and cooking wine on the filling, and add a proper amount of water to make the filling smooth.

6) Close the steamed stuffed bun skin, pinch the edge, put it into the pot, fry it with medium and small fire until the bottom is golden, add appropriate amount of water, cover the lid, and cook it with medium and small fire until it is dry and the bottom is golden again. Serve.

5. Grilled cold noodles:

Ingredients: cold noodles, shredded cucumber, shredded carrot, Flammulina velutipes, onion, green pepper and barbecue sauce.

Exercise:

1) Shred cucumber, carrot, onion and green pepper for use, and soak Flammulina velutipes in water for use.

2) Soak the cold noodles in hot water and take them out for later use.

3) Stir-fry the cut vegetables for later use.

4) At the same time, add a small amount of oil to the pot, heat it, stir the barbecue sauce and appropriate amount of water evenly, pour it into the pot, and cook it with medium and small fire until the color becomes darker and the taste becomes stronger.

5) Pour the barbecue sauce on the scalded cold noodles, and then spread the previously fried vegetables on the noodles.