1, scrambled eggs with lettuce. Ingredients: lettuce, eggs, onions, ginger, salt. Peel lettuce, rinse with clear water, and cut rhombic slices with oblique knife for later use; Beat the prepared eggs into a bowl and stir for later use. Boil the water in the pot, add 1 tablespoon salt after the water is boiled, then pour the sliced lettuce into the pot, boil the water again with strong fire, and take out the lettuce and drain it for later use. Pour the cooking oil into the hot pot, pour the egg liquid into the pot after the oil is hot, turn on the fire and slide the egg liquid quickly with chopsticks. After the egg liquid is completely solidified, turn off the fire and take out the eggs. You don't need to wash the pot after the eggs are filled out, then pour in a little cooking oil, put the onion and ginger into the pot, and stir-fry them with low fire for fragrance. Pour the blanched lettuce, stir-fry quickly and evenly over high fire, then pour in the scrambled eggs, and continue to stir-fry evenly over high fire. After the lettuce is cut, add some salt to taste, stir well and turn off the heat.

2, celery fried noodles. Ingredients: celery, pork, vermicelli, onion, ginger, garlic, refined salt, fresh soy sauce, thirteen spices and chicken essence. Celery is defoliated, washed and cut into small pieces with a knife. Chop onion and chopped green onion, ginger and garlic. Soak soft vermicelli in cold water and cook until the time depends on the thickness of vermicelli. Boil the vermicelli for a while, take it out, control the water, add a little soy sauce to color it, and add a little cooking oil to prevent sticking. Blanch the chopped celery in a pot, and remove the water. Put oil in the pan and heat it to 70%, then stir-fry the meat slices and add oil. Add onion, ginger and garlic and stir-fry until fragrant. Add thirteen kinds of spices and stir fry. Add celery and stir-fry. Add salt and stir-fry. Stir-fry vermicelli, add fresh soy sauce, add a little chicken essence and mix well.

3. Pea tip crucian carp soup. Ingredients: crucian carp, pea tip, medlar, cooking oil, salt, chives, ginger, cooking wine. Slaughter and wash crucian carp first, add salt and let it stand for a while, wash pea tips, control the moisture, and wash onions, ginger and medlar for later use. Preheat the wok, add cooking oil, add salt to the cold oil in the hot wok, then add dried crucian carp and fry until both sides are golden. Add onion, ginger and cooking wine, stir-fry, add boiling water, stew over high fire until crucian carp is cooked, then add pea tip and medlar, and boil over high fire to serve.