Ingredients: 200 grams of fresh shrimp, 200 grams of corn, 5 raw eggs, 40 grams of fresh nine-story tower seasoning: 1/2 teaspoons of salt, 1/4 teaspoons of chicken essence powder, 1 teaspoon of fermented grains 1/2, and a small amount of white pepper.

Practice: Wash the fresh shrimps, remove the whiskers, heads and spines, and leave them in the intestinal mud for later use. Beat the eggs and put them aside. Cleaning fresh nine-story tower leaves; Chop it for later use. Put 2 spoonfuls of oil in the cold pot, pour in the egg liquid of method 2, fry for 8 minutes, and it will be popular. Add 1 teaspoon of oil to the pot, then pour in method 3 and stir-fry until fragrant. Finally, add the fresh shrimp and corn in method 1 and stir-fry for about 2 minutes until cooked. Practice 5 put the seasoning into the pot, and practice 4 fry the eggs until they are mixed evenly.

Chawei beef & mutton

Raw materials: 200g of braised beef, 50g of green bamboo shoots100g, Flammulina velutipes100g, 0/00g of crystal powder/kloc-0, 50g of red and green pepper rings, 20g of onion, salt, chicken essence, monosodium glutamate, wet starch, broth, sesame oil and edible oil.

Production method: put vegetable oil into the pot and heat it to 50%. Add tender beef and slide until just steamed. Pour it out and drain it for later use. Boil the green soup in the pot, add green bamboo shoots, Flammulina velutipes and crystal powder, add salt, monosodium glutamate and chicken essence to taste, pick it up and put it in a bowl. Finally, add tender beef and cook it a little, thicken it with wet starch, and then sprinkle it in a bowl. Heat the spice oil in the pan, stir-fry red, green and two-petalled Chili rings, spoon them on beef and mutton, and finally sprinkle with onions.

Braised cabbage with kelp

Ingredients: 30g of dried kelp, one cucumber, 2 pieces of Chinese cabbage, sesame oil, fragrant lai, vinegar, soy sauce, sesame oil, fragrant lai, vinegar and soy sauce. Practice: after soaking kelp, cut it into filaments, blanch it in clear water and remove it for later use. Cut the cabbage into shreds for later use. Wash the cucumber and cut it in half obliquely, then cut it into pieces for later use. Mix cabbage with kelp, vanilla, vinegar, soy sauce and sesame oil. Then cover the cucumber on the bottom of the basin and put the mixed kelp on the plate.

Eggplant long noodles

Ingredients: long eggplant, onion, ginger foam, garlic. Rice wine, salt and soy sauce. Practice: eggplant is cut into filaments and meat is cut into thin slices; Heat oil in the pan, pour in small fresh meat, onion and ginger foam and stir-fry until the meat is pink and white; Pour in soy sauce; Stir-fry again for a while and add shredded eggplant; Stir-fry long eggplant until it becomes loose, add rice wine, and add a little salt if you want to make it taste heavier; Add garlic, such as a little water in a dry pot, stir-fry until the water boils, and then take out the pot; Before serving, boil the noodles in cold water, and then pour the processed noodles on it.