1, fried rolls. Ingredients: 200 grams of dried tofu; Accessories: spinach 100g, carrot 100g, wheat flour 50g, seasoning: salt 4g, monosodium glutamate 2g, ginger 5g, sesame oil 10g. Practice: flour mixed with warm water; Spinach cut into sections; Shredded carrot; Blanching, cooling, and squeezing out water respectively; Add salt, monosodium glutamate, shredded ginger and sesame oil and mix well to make stuffing; Spread dried bean curd and put the mixed stuffing on it; Roll it into a roll about 2 cm thick, spread the batter evenly on the side and seal it; Add oil to the spoon, heat it to 60%, add tofu rolls, fry until the skin is crisp and hard, and take it out; Change the knife and cut it into oblique sections, and put it into the plate.

2. Onion rape rolls. Ingredients: Chinese cabbage 250g, red pepper 100g, bean sprouts 5g, shredded onion, refined salt, 2 tablespoons monosodium glutamate, 2 tablespoons sesame oil, 2 tablespoons white sugar, 2 tablespoons white vinegar and 2 tablespoons salad oil. Practice: remove the old leaves from the cabbage, then break them off one by one, wash them with clear water, blanch them in a boiling pot, take them out for a shower, drain the water, add monosodium glutamate and a little refined salt and mix well; Pedicels and seeds of big red peppers are removed, washed and cut into filaments for later use. Take 1 leaf, put a little shredded red pepper and bean sprouts at one end of the leaf, roll it into a tube, and put it neatly in a plate for later use. Light the pot, add salad oil and sesame oil, and cook until 70% cooked. Stir-fry shredded onion first, then add white sugar, white vinegar and a little refined salt and mix well to make onion oil flavor juice. Take out the pan and pour it on the vegetable roll.

3. Chicken juice roll. Ingredients: 500g Chinese cabbage, pork stuffing 100g, 50g cooked ham, salt, monosodium glutamate, pepper, cooking wine, onion and ginger juice, soy sauce, water starch, cooked chicken oil and clear soup. Practice: Wash the cabbage, take the leaves, blanch them with boiling water, soak them in cold water and take them out. Put the pork stuffing into a pot, add salt, monosodium glutamate, cooking wine, pepper, soy sauce, onion ginger juice and a little water, stir to make meat stuffing, and cut the cooked ham into pieces for later use. Drain the leaves, soak them with clean dry cloth, lay them flat on the chopping board, put the pork stuffing on one end of the leaves and knead them into strips, then roll the leaves into rolls, cut them into inches with a knife, put them in a tray, steam them in a cage and take them out. Stir-fry the spoon with high fire, add cooked chicken oil to heat it, add clear soup, salt, monosodium glutamate and pepper to boil, pour water starch, pour it on the vegetable roll and sprinkle with minced ham.