tomato, taro and shrimp soup

prepare food in advance: tomatoes, taro, fresh shrimp, raw eggs, onion, rice wine, white pepper, soy sauce, edible salt and vegetable oil. Practice process: 1. Clean all the food and cut the tomatoes into pieces. 2. Remove the head and shell of the fresh shrimp to remove the shrimp line, put it in a bowl, add 1 spoonful of rice wine and a little white pepper, and marinate for ten minutes. 3. Beat raw eggs into a bowl and mix well. Heat the oil in a hot pan, add the egg mixture, boil it and take it out for reserve. 4. Leave the bottom oil in the pot, put in the tomato pieces and stir-fry the juice, pour in the appropriate cold water, and open it to boil. Add fresh shrimp and konjac knots, stir-fry and boil. 5. Pour in raw eggs, add 1 tablespoon of soy sauce and 1 tablespoon of edible salt, mix well and serve, and finally sprinkle with onion. Fish fillet soup

food: lettuce and dried fungus. Practice: 1. Wash the running water of the wings. 2. Pour cold water into the pot, put the wings and rice wine, and cook for 2 min. 3. Slice the onion and slice the ginger. 4. Pick up the cooked wings, clean them with clear water, and drain off the water. 5. Cut the wings with a knife several times to facilitate the taste when cooking. 6.

8. Fry the skin with low fire until it is golden yellow, then turn it upside down and fry it. 9. Fry until it is golden on both sides, then add the slices of winter velvet and ginger, stir-fry until fragrant. 1. Pour in the sauce. When the water flow is about to pass through the wings, skim off the floating foam, cover it, and cook for about 15-2min13 with low fire. Take chopsticks and stick them into it until it is cooked without blood. Add appropriate sugar to refresh it. Sauté ed duck intestines with garlic

Food: beef omasum, garlic, pepper, ginger, salt, chicken essence, monosodium glutamate, white sugar, white pepper and Donggu soy sauce. Practice: 1. Boil beef omasum with hot water, and be careful not to get too old. 2. Pour the oil into the pot properly: add ginger, garlic, pepper and saute the pot for fragrance. 3. Put the soaked tripe into the stir-fried auxiliary materials and stir-fry, add salt, monosodium glutamate, chicken essence, white sugar, Donggu soy sauce, white pepper and other appropriate condiments. 4. After everything is set, stir-fry again and serve.