Pleurotus nebrodensis raw materials: 300g of Pleurotus nebrodensis, a small amount of pepper slices, 3g of salt, chicken essence 1 g, 20g of onion, proper vegetable oil method 1, washing Pleurotus nebrodensis, slicing, and blanching in clean water; Wash onion and cut into strips. 2. Heat the oil in the wok, put it in Dongru and stir-fry it into oil and onion, add Pleurotus nebrodensis and pepper slices and stir-fry. 3, add salt, chicken essence, and stir fry.

Yellow bean sprouts and sliced meat dumplings raw materials: yellow bean sprouts 1 tree, fresh mushrooms, sliced meat, dumpling wrappers, water starch method 1, washed yellow bean sprouts and shredded fresh mushrooms for reserve, and rice wine, water starch and salt are added to the sliced meat for reserve. 2, the oil pan is popular, the meat slices are quickly stir-fried, and the pot is reserved in July and August. 3, cover and stew for about 5 minutes, add salt and monosodium glutamate, add a little water to the glutinous rice flour to adjust the hook, turn off the fire and let it cool. 4. Prepare a dumpling skin in advance, put a spoonful of stuffing in one third, gently push it into a long strip with a spoon, and fold it in the middle with the stuffing on both sides, and roll it inward with one end of the skin attached to the stuffing, and seal it with some cold water. 5, popular from the oil pan, until the oil boils 70% to 80% hot, put it in the meat dumplings, change it to slow fire, fry until the golden skin is golden, clip it out and put it on the oil-absorbing paper towel to absorb the excess oil.

Raw materials of crispy chicken: free-range chicken seasoning: salad oil, salt and pepper powder and lemon. Practice: 1. After the free-range chicken is washed, use 1 teaspoon of salt and pepper powder to evenly spread on the surface and abdomen of the chicken, and let it stand for about 20min. 2. Suspend and train the free-range chickens to natural ventilation, let the hair dryer dry the skins for about 3 hours, and then puncture the corns of the feet to prevent the chickens from being put into the hot oil pan to get oil explosion. 3. Heat a pot, add enough salad oil to drown the whole chicken, and boil the temperature to about 150℃. Put the free-range chicken into the pot, fry it with slow fire for about 20 minutes until it is cooked, and then turn to slow fire to continue frying until the skin of golden chicken breast shows golden crispy feeling, and then take out the oil. 4. Then slice the free-range chicken, put it on the plate and squeeze it into lemonade. Take it with spicy food.