During the Children's Day Food Festival, we made appetizers of pineapple rice and steamed yellow croaker.

Appetizing pineapple rice: Ingredients: pineapple, rice Accessories: oil, salt, peas, corn, ham, green onion Steps: Use a pineapple peeler to scoop out the pulp, leaving the pineapple shell to hold the rice, peas, corn, and pineapple in the middle

Prepare the rice by partially dicing it, add an egg and mix well. This will allow each rice grain to be evenly coated with the egg and stir-fry until the color turns golden. When the pan is hot, add peas and corn kernels one by one and stir-fry until fragrant. Add pineapple diced and rice and stir-fry.

It only takes about two or three minutes. When it comes out of the pot, add a small amount of chives to the rice, put it in a pineapple jar, and the fragrant pineapple rice is ready to eat.

Steamed yellow croaker: Ingredients: Yellow croaker Accessories: oil, salt, onion, ginger, white wine, pepper Steps: Prepare the fish, onion and ginger.

Remove the body, gills and scales of the yellow croaker and wash it.

Slice one part of the onion and ginger, and cut the other part into shreds and set aside.

Cut the fish with a knife, rub it with refined salt and white wine to marinate the fish, put the onion and ginger slices into the fish body and chest and marinate for 10 minutes.

Put the water in the steamer to boil, add the fish, steam over high heat for 7 minutes, then turn off the heat and steam for 5 minutes.

Heat oil in a wok, add Sichuan peppercorns and fry until fragrant.

Take out the fish, pour out the soup, remove the ginger slices and shredded green onions, add shredded green onions and ginger to the fish, and then pour hot oil on the fish.

Pour an appropriate amount of Lee Kum Kee steamed fish drum oil on top.