1, fried scallops and shrimps with XO sauce and egg-wrapped rice: material: special vegetable rice; Egg skin; Scallop; Shrimp; Celery; Mushrooms; Oyster sauce; XO sauce; Too white powder water; Green bean kernel Practice: Heat the oil pan, fry the scallops and shrimps until they are half cooked, add celery, mushrooms, oyster sauce and XO sauce and cook until the sauce boils. Slowly pour the white powder water into the pot made in the way of 1, and the sauce is XO sauce and roasted scallops and shrimps. Put the special vegetable rice in a container, then pour it upside down on a plate to make it into an oval shape, put the egg skin on it, and then sprinkle the sauce and decorate the green beans.

2. Roasted eel in XO sauce: Raw materials: 300g eel, egg yolk 1 piece, 5g flour, 200g asparagus, right amount of green pepper, right amount of red pepper, 30g minced garlic, 5g white powder and water 10_. Seasoning: salt 1/2 tsp, sugar 1/2 tsp, rice wine 1 tsp, XO sauce 2 tsp, sugar 1/2 tsp, fresh chicken powder 1 tsp. Method: the eel is boned and cut into 8 cm pieces, and each piece is cut into 3 pieces along the grain. Mix well with the seasoning and marinate for about 10 minutes to taste. Cut off the rough fiber of asparagus and cut it into sections. Green and red peppers are seeded and cut into thick shreds, and then all the materials are cooked with boiling water. Deep-fry eel segments with oil temperature of 120℃ until golden brown, and take out and drain the oil for later use. Stir-fry minced garlic in oil pan, then add shredded green pepper, shredded red pepper and asparagus, stir-fry, add eel and seasoning, thicken with white powder water, and serve on a plate.