Pork and asparagus roll: cut the tenderloin into large slices, then wrap it with asparagus, fry it in a pan until it changes color, and then stew it with light soy sauce.

Shrimp skin cauliflower: blanch the cauliflower first, then add shrimp skin and carrot to thicken it.

Stir-fried bean sprouts: after the oil is heated, add a few dried peppers to saute. You should put some more pepper. I forgot. Then add the bean sprouts, and it will be ok if the fire keeps stirring.

Love box lunch 90: fried eggplant clip+vegetarian fried asparagus

Fried eggplant clip: The eggplant clip made today has meat stuffing. Cut the eggplant into a thick piece first, and then cut it again. Be careful not to cut it off, so as to wrap the meat. Then dip it in the paste made of egg, water and flour, and fry it in a pot until it is golden on both sides.

Vegetarian Fried Asparagus: Cut off the asparagus and stir-fry with some oil and salt.

There is also a little carrot. After it is cooked in clear water, it is ok to bubble in the soup of the alms chicken.