First, the rice cooker tremella lotus seed soup

Preparation materials: half a tremella, 4-5 lotus seeds, 1 red dates, rock sugar and a handful of Lycium barbarum

1. Soak tremella and lotus seeds in advance, and soak tremella in hot water for 1 hour until soft.

2. After the hair is soaked, the tremella is pedicled and torn into small pieces.

3. Wash tremella and lotus seeds again, put them into the rice cooker together with rock sugar, add water, cover the lid and press the porridge button.

4. It can be cooked in an hour and a half.

2. Fried spring rolls

Preparation materials: spring cake skin, carrots, green peppers, Flammulina velutipes, celery, mushrooms, cooking wine and salt

1. Put the fried shredded Chinese cabbage and mushroom stuffing on the spring rolls skin;

2. Wash the mushrooms, carrots, green peppers, Flammulina velutipes, celery and bean potatoes first.

3. Slice the sweet potato, green pepper and carrot, cut the mushroom into powder, and dice the celery

4. Stir-fry the mushroom, carrot, green pepper, Flammulina velutipes, celery and sweet potato respectively. Add some mushrooms and boil.

5. wrap the cooked ingredients with spring rolls.

6. After wrapping the spring rolls, put them in a pan and fry them.

7. fry until golden brown, and it is finished.

3. Sweet-and-sour fish

1. Clean the fish, then take out the internal organs, and obliquely cut the fish with a knife

2. Wipe the fish with salt and beer, slice the ginger and cut the onion, put it on the surface and stomach of the fish, and marinate for 3 minutes

3. Wrap the fish with a thin layer of starch.

4. Pour a little more oil into the oil pan than usual, lift the fish, pat off the excess starch, fry in the oil pan, turn on low heat to avoid frying paste sticking to the pan, and fry until both sides are golden.

5. Prepare the seasoning after the fish is fried. Chop the ginger, onion and garlic, squeeze out the lemon juice, tomato sauce and white sugar in one bowl, and pour the white vinegar in the other bowl.

7. Leave some base oil in the oil pan to heat up. First, add chopped onion, ginger and garlic to saute until fragrant, then add tomato sauce and white sugar to saute until fragrant, then add lemon juice and white vinegar to saute for two minutes, and add clear water to cook

8. Add fish to simmer, and pour the soup on the fish with a spoon constantly to avoid turning the fish upside down. Cook for a few minutes until the fish is almost tasty and the soup becomes thick, and then take it out.