Main ingredients of corn rice and shrimp scrambled eggs: 200g of fresh shrimp, 200g of corn, 5 raw eggs, 40g of fresh nine-layer pagoda. Condiments: 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 1/2 teaspoon of fermented rice wine,

A small amount of white pepper. Method: wash the fresh shrimps, remove the beards, heads and hard spines, remove the intestines and set aside.

Beat the eggs and set aside.

Wash the fresh nine-layer pagoda leaves; chop into pieces and set aside.

Put 2 teaspoons of oil in a cold pot, pour in the egg liquid from Step 2 and fry over low heat for 8 minutes until cooked.

Add 1 teaspoon of oil to the pot, then pour in step 3 and sauté until fragrant. Finally, add in the fresh shrimp and corn from step 1 and stir-fry for about 2 minutes until cooked.

In Step 5, add the condiments and eggs from Step 4 into the pot and stir-fry quickly until evenly mixed.

Ingredients for tea-flavored beef and mutton: 200 grams of marinated tender beef, 150 grams of green bamboo shoots, 100 grams each of enoki mushrooms and haired crystal powder, 50 grams of red and green chili pepper rings, 20 grams of green onions, salt, chicken essence,

Appropriate preparation methods for MSG, wet starch, green soup, spice oil, and edible oil: Heat vegetable oil in a pot until it is 50% hot, add tender beef until it is just steamed, pour it out and drain the oil and set aside.

Add the green soup to the pot and bring to a boil. Add the green bamboo shoot slices, enoki mushrooms and crystal powder and cook for a while. Add salt, monosodium glutamate and chicken essence to adjust the taste. Take it out and put it in a bowl. Then add the tender beef and cook for a while. Use wet starch to coat it.

The thin gravy was taken out of the pot and poured into the bowl.

Heat the spice oil in the pot, add the red and green chili pepper rings and stir-fry until fragrant, scoop the pot on top of the beef and mutton, and finally sprinkle in the green onions.

Ingredients for shredded kelp mixed with cabbage: 30g dried kelp, one cucumber, 2 slices of cabbage, sesame oil, coriander, vinegar, light soy sauce, sesame oil, coriander, vinegar, light soy sauce.

Method: Soak the kelp and cut it into thin strips, blanch it in water, put it out and set aside.

Cut the cabbage into shreds and set aside.

Wash the cucumber and divide it in half diagonally, then cut into slices and set aside.

Mix cabbage with shredded kelp, coriander, vinegar, light soy sauce, and sesame oil.

Then cover the cucumber on the bottom of the basin, put the mixed kelp shreds on a plate, and the raw materials for the long eggplant noodles: long eggplant, green onions, minced ginger, and garlic.

Rice wine, salt, light soy sauce.

Method: Cut the eggplant into thin strips and cut the meat into thin slices; heat the oil in the pot, pour in the meat, green onion, and minced ginger and continue to stir-fry until the meat is pink and white; pour in light soy sauce; stir-fry again for a while, add shredded eggplant; stir-fry

When the eggplant becomes loose, add rice wine, if you want a stronger taste, add a little salt; add garlic, if the pot is dry, add a little water, stir-fry until the water boils, and it is ready to serve; the noodles are cooked and poured into cold water before serving

Come out and top with the prepared vinegar.