Raw materials of bergamot silk: 500g of bergamot, 5 pickled peppers, and 0/00g of Dutch beans/kloc. Seasoning: salt, chicken essence and sesame oil. Output: 1. Wash the bergamot with clear water, rinse it with cold water and cut it into even filaments. 2. Pickled peppers are seeded and shredded. Shred peas. 3, bergamot silk, Dutch silk, pickled pepper silk into boiling water, blanch with cold water, drain. Add salt, monosodium glutamate and chicken essence, mix well, drizzle with sesame oil, and take out after 30 minutes. Features: crisp and refreshing, bright color, it is a good table wine for wine and side dishes. Raw materials of bergamot phoenix willow slices: bergamot 200g, chicken breast 100g, square leg 50g, Dutch bean 30g, carrot 15g. Seasoning: salt, monosodium glutamate, XO sauce, 1 egg, appropriate amount of wet and dry starch, sesame oil, appropriate amount of refined oil and garlic 5g. Methods: 1. Wash the bergamot with clear water, cut it into elephant eye pieces, blanch it with boiling water, and rinse it with cold water for later use. 2. Slice chicken breast in batches, add salt, monosodium glutamate and dried starch, and mix well with egg white. 3, square leg meat, peas, carrots cut into elephant eye pieces, blanched in boiling water, cold boiled water is too cold to use. 4. Heat the wok and add refined oil. When the oil temperature is three or four, pour in chicken breast slices and break up. After the chicken fillet turns white, pour in the bergamot slices, lubricate the square leg slices, pea slices and carrot slices together, and drain the oil. 5. Remove the oil from the wok, stir-fry the remaining oil, add the soup, refined salt, monosodium glutamate and XO sauce until the wet starch is soaked by boiling water, pour in all the main and auxiliary materials, stir well, and pour the sesame oil into the basin, and serve. Features: the meat is fresh and tender, and the vegetarian food tastes fresh. Raw materials of bergamot beads: 500g bergamot, 50g ginkgo, 50g millet, radish 100g, carrot 100g, cucumber 1, 50g mushroom and 250g chicken soup. Seasoning: salt, monosodium glutamate, oil, sugar, wet starch, refined fine powder and sesame oil. Production: 1, papaya, carrot, white radish and cucumber are washed with clear water, and the raw materials are dug into balls with a ball digging knife. Cut the hob block together with ginkgo, chestnut and mushrooms, and blanch it in boiling water for later use. 2. Heat the wok, add refined oil, and when the oil temperature is about 40% hot, pour all the raw lubricating oil into the colander. 3. Pour the oil into the wok, add the chicken soup and all the seasonings. When the soup boils, add the wet starch, add the main ingredients and auxiliary materials, stir fry evenly, and pour the sesame oil into the basin to eat. Features: the ball is crisp and refreshing, and the color is gorgeous. Braised abalone slices with bergamot Ingredients: 200g of bergamot, canned pearl abalone, 25g of ham slices, 25g of chicken fillet, 25g of winter bamboo shoots, 25g of olive stalks and 500g of chicken soup. Seasoning: salt, monosodium glutamate, pepper, sugar, yellow wine, garlic, sesame oil, refined oil and wet starch. Output: 1. Wash fingered citron and cut into pieces, cut pearl abalone into pieces, add ham slices, chicken fillet slices, winter bamboo shoots slices and olive stalks, cut into diamond pieces, and blanch in boiling water for later use. 2. Stir-fry the hot dishes, add refined oil, and when the oil temperature is about 4% mature, pour the main and auxiliary materials into the pot, and then put them all into the colander for later use. 3. Leave the remaining oil in the pot, stir-fry garlic and ginger, add chicken soup, salt, monosodium glutamate, pepper, sugar and yellow wine, add main ingredients and auxiliary materials until the soup boils for 2 minutes, pour wet starch, push it evenly with a spoon, pour sesame oil and put it in an abalone bowl. Features: bright colors, fresh and refreshing. Boiled chicken feet with bergamot [raw material/seasoning] bergamot 100g, red dates 10g, chicken feet 200g, ginger 10g. 500g of water, 20g of salt, 0/0g of monosodium glutamate/kloc, 5g of sugar and a little pepper. [Production process] 1. Bergamot is seeded and diced, ginger is sliced, chicken legs are cut off, and red dates are washed. 2. Pour water into the earthen pot, add chicken legs and red dates, and simmer for 40 minutes. 3. Add salt, monosodium glutamate, sugar, pepper and bergamot and cook for 20 minutes. Sauce papaya raw material papaya 2 red peppers, half a slice of ginger, 1 slice of seasoning douchi 1/2 tablespoons of salt 1/2 teaspoons of sugar 1 teaspoon of sesame oil 1 teaspoon of water, and a little pepper. 1. Slice papaya and red pepper for use; Fry the lobster sauce until it is flat and fragrant, and sprinkle with a little sesame oil. 2. Stir-fry ginger slices in another oil pan, put bergamot into the pan, add sugar, salt and water to taste, and then add red pepper and pepper to stir-fry soy sauce. Sprinkle some pepper before serving.