Spicy squid ring raw materials: chilled squid tube, Laoganma Douchi soy sauce salt, white pepper cassava starch onion ginger, wild pepper soaked in pepper, green pepper and red onion; Practice 1. Wash the chilled squid tube inside and outside, tear off the red skin on the surface and the black mucosa inside, cut it into circles, blanch it in boiling water for about ten seconds, take it out and take a bath, and then control the intervention for several minutes; 2. Laoganma Douchi, soy sauce, white pepper, salt, a small amount of cassava starch, and appropriate cold water are adjusted to taste juice; 3. Boil the oil, stir-fry the onion and ginger slices until fragrant, then pour the pepper particles into the squid ring and stir-fry them quickly. At the same time, pour the ginger and wild pepper slices and cook them into the flavor juice. 4. When the squid rings are wrapped with flavor juice, pour in green pepper and red pepper slices, stir-fry until raw (onion slices can also be added), and adjust the salty taste.

Raw materials for stir-frying carrots with lettuce: green bamboo shoots 1 root, corn 1 root, carrots 1 root and garlic. Method: 1. Wash the corn, peel the green bamboo shoots, cut them into pieces, peel the carrots and cut them into pieces, and chop the garlic. 2.

Raw materials of fresh lotus root slices in tomato juice: 200g fresh lotus root, 80g tomato, ginger, onion, cooking oil 1 spoon, salt method: 1. Prepare lotus root, tomato, ginger slices and shallots. 2. Peel, clean and slice fresh lotus root; Cleaning tomatoes, cutting orange petals, and peeling; Chop ginger; Dice the onion. 3. The dish pot is hot, add teaspoon oil, saute ginger foam, and pour in tomatoes, stir-fry and mash. 4. Pour in the duck gizzard, order a little water, and polish the duck gizzard with a frying spoon. 5. The juice is thick, add salt and pepper and stir well; The seasoning can be put into the plate.

Raw materials for stir-frying clam meat: 250g of clam meat, 5 pieces of perilla leaves, 2g of mint 10, 5 pieces of salt of false betel leaves, 5g of relatively high-quality fermented rice wine, 5g of soy sauce, 5g of oil consumption, 3g of white sugar, appropriate minced garlic, appropriate minced onion and ginger, and appropriate oil10g. Practice: 1, the ingredients prepared in advance, and the clams bought back are rich in soil and gravel, which have to be cleaned continuously with running cold water, and the control intervention is kept; Folium Perillae, Herba Menthae, and Folium Acanthopanacis Japonici are cut into filaments. 2. Boil the wok, add oil, add ginger, onion and minced garlic into the wok to saute, pour in the drained clam meat, stir-fry over high fire, and when stir-fry, some water will be released, so as to maintain the fire and stir-fry until it is dry. 3. Mix soy sauce, salt, fermented grains, oil consumption and white sugar into a bowl of juice, pour it into the pot, stew it for 1min, and taste it. 4, before the pot, put the perilla leaves, peppermint and fake shredded pork into the pot and stir well.