1. Mushroom burger:

1, shrimp, cheese slices, mushroom, lettuce, tomato.

2. Wash the mushroom and remove the pedicle. First, fry the top layer of the hamburger in the pan and fry it on both sides. In the bottom down, squeeze the prepared shrimp into the mushroom, sprinkle with appropriate amount of black pepper and salt, fry until both sides are golden, and squeeze a layer of salad dressing and tomato sauce. Add lettuce, tomato slices, cheese slices, steam in a pot for one minute, cover the cheese slices with mushrooms after softening, and insert toothpicks to eat.

2. Shrimp with Coke:

1, shell the shrimp, open the back to remove the shrimp line, add a spoonful of cooking wine and a little salt, grab the shredded ginger and marinate for 20 minutes, boil the shrimps in water and cook them, then take them out for later use.

2, soy sauce, oyster sauce, honey, tomato sauce, sesame seeds, 200 ml of cola, cook until it is thick and bubbling, pour in shrimp, stir fry over medium heat to collect juice, and serve.

3. Scallop fans:

1, soak the vermicelli in hot water until soft, stir-fry the minced garlic in hot oil until fragrant, add three tablespoons of light soy sauce, one spoonful of oyster sauce and half a spoonful of white sugar, stir well, turn off the heat, spread the vermicelli on the bottom, put scallops on it, pour in the prepared sauce, and steam over high heat for 12 minutes.

4. Steamed chicken with Chinese caterpillar fungus:

1, cut the chicken leg into pieces and add ginger, cook it in cold water, take it out and drain it, soak the Chinese caterpillar fungus and dried mushrooms in advance, pour in the mushrooms and Chinese caterpillar fungus and add seasoning (in the copy) to catch it evenly, spread potato chips on the bottom of the plate and then chicken, steam it in water for 18 minutes, and sprinkle chopped green onion on the pan, which is nutritious and delicious.

5. Steamed chicken wings with chopped peppers:

1, cut the chicken wings in half and wash them. Boil them in cold water and put ginger slices and onion cooking wine to remove the fishy smell.

2, chopped green onion and garlic, Jiang Mo, add two spoonfuls of chopped pepper and pour hot oil to stimulate the fragrance. Add a spoonful of white sugar, soy sauce, oyster sauce and salt, a little soy sauce, stir well, stir the chicken wings and ingredients evenly, put Flammulina velutipes on the bottom of the plate, spread the chicken wings, pour the water in the sauce pan and steam for 20 minutes.

6. Sauté ed mushrooms with ham:

1, prepare the ingredients.

2. Put the water into the fungus, blanch the Pleurotus eryngii for one minute, fry the onion and garlic until fragrant, add the ham to fry until fragrant, add the fungus, Pleurotus eryngii and green pepper to stir fry for a while, add a spoonful of soy sauce, a spoonful of oyster sauce, a little salt, chicken essence and seasoning, and then take out the pot.

Seven. Hot pot shrimp slippery:

1, add shredded crab roe to shrimp and mix well (you can also add your favorite food), add onion, ginger and garlic to chafing dish and stir-fry until fragrant, pour in water, add two spoonfuls of soy sauce, one spoonful of oyster sauce, vinegar, appropriate amount of salt, sugar and chicken essence to taste, take out the residue after boiling, put the shrimp into a plate and pour in appropriate amount of soup base, add onion, minced garlic, dried pepper and pepper.

Eight. Cold preserved eggs:

1, a spoonful of oyster sauce, a spoonful of Chili oil, preserved eggs are cut and put on a plate, and the prepared juice, a proper amount of salt and a spoonful of pepper oil are mixed evenly for later use. Spread the juice on the preserved eggs, or mix evenly to make it more delicious.

Nine. Black fish with minced garlic:

1, boil the water for half a minute, take it out, saute minced garlic, add millet and stir-fry, add a little salt and sugar, add a spoonful of oyster sauce, stir-fry evenly (garlic sauce is finished), pour in fish fillets and stir-fry evenly, and sprinkle some coriander out of the pot to eat.