Toothpick meat: Insert toothpicks into kebabs, add salt, Chili powder, cumin powder, salt and pepper powder, cooking wine and oyster sauce, and marinate for 20 minutes.

Method of garlic chicken fillet: cut chicken breast into strips, add garlic paste, a spoonful of oyster sauce, a proper amount of black pepper, a spoonful of salt and a spoonful of starch, marinate for/kloc-0.5 minutes, fry in a pan at 60% heat until golden brown, take out, fry once when the oil temperature rises, and sprinkle with pepper powder.

Spicy potato chips: sprinkle corn starch on potato chips, stir well, add potatoes when the oil temperature is 60% hot, fry until golden brown, remove oil, put oil in the pot, add pepper, garlic slices and peppers, add potatoes and onions, add a spoonful of salt, add a spoonful of white sugar, add a spoonful of chicken essence, add a spoonful of soy sauce, add onions, parsley and sesame seeds, and stir well to get out of the pot.

Cumin fried chicken: cut the chicken breast into pieces, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of starch, a proper amount of black pepper and a little salt and marinate for 20 minutes. The ratio of starch to flour is 1 1. Add two eggs and stir them into paste. Pour in the marinated chicken breast and wrap it in batter. The oil temperature is 70% hot, add chicken breast and fry until golden brown.

Hollow sweet potato: peeled and sliced pumpkin, steamed, pressed into mud, added with white sugar while it is hot, stirred evenly, stirred into a flocculent shape, and kneaded into a dough with moderate hardness. Take 30 grams, rub them into balls, dip them in white sesame seeds, heat the pumpkin balls with 50% oil temperature, fry them with minimum fire until they float, and repeatedly fry them until golden.

Pleurotus eryngii with salt and pepper: Slice Pleurotus eryngii, beat 2 eggs, 4 tablespoons starch, appropriate amount of salt and pepper, and half a spoonful of Chili powder in a bowl, stir into paste, wrap the strips of Pleurotus eryngii, fry them in a pot with 60% oil temperature for 2-3 minutes, then take them out and fry them again until they are golden and crisp on both sides.

Chicken wings with potato chips: boneless chicken wings in a bowl, 2 tablespoons of cooking wine, 1 spoon of oyster sauce, 1 spoon of pepper, and a few slices of ginger. Pick it up and marinate it for 20 minutes. Cut the potatoes into strips for later use. Put it in the marinated chicken wings and put it in the air frying pan 180 degrees, 12 minutes.

Lemon chicken breast: prepare ingredients, juice (onion, minced garlic, millet spicy, coriander, a little salt), 2 tbsps Chili oil, 1 tbsps pepper oil, 3 tbsps soy sauce, 1 tbsps oyster sauce, 2 tbsps vinegar, a little white sugar/sugar substitute, boil the thawed chicken breast with water, and add onion ginger and cooking materials. Stew for another 5 minutes and take it out. Take it out, cool it and tear it into filaments along the grain. Shred chicken breast, cucumber and lemon, and mix well with the sauce.

Crispy banana slices: 1 egg, a banana and10g starch. Beat the eggs into the starch, stir until there is no dry powder, peel and slice the bananas, coat them with egg liquid, put oil paper on the baking tray, and spread the bananas evenly. Preheat the oven with 170 degrees for 30 minutes.

Crispy potato chips: Peel potatoes and cut them into strips, soak them in clear water for half an hour, add water to the pot and boil them for about 2 minutes, then take them out and let them cool to control the moisture. Spread the starch evenly on the potato chips, pour the oil into the pot and heat it for seven minutes, then pour them in, stir them with chopsticks over medium heat and fry them until golden brown.

Tujia sauce-flavored cake: a spoonful of bean paste, a spoonful of soybean sauce, a spoonful of oyster sauce, a spoonful of tomato sauce, a spoonful of starch, a spoonful of sugar, stir well, cook until thick, fry both sides of the cake, and pour in sauce, sauce, chopped green onion and sesame seeds.

Stir-fry milk: put two bottles of pure milk, 3 tablespoons of corn starch and 1 spoon of white sugar into a pot and stir to melt. Turn on low heat and stir constantly to make rice paste. Pour it into the mold, smooth it with a shovel, cut it into small pieces with uniform size, first coat it with corn starch, then with egg liquid, and finally wrap it with a layer of bread crumbs. When the oil temperature is 60% hot, put it in, fry the milk blocks on both sides until golden brown, and then take it out of the pot.

Coconut diced: add milk and corn starch to the bowl and stir well. Put the milk and sugar into the pot and bring the sugar to a boil over low heat. After melting, pour in milk and corn starch solution. Stir with a stirring rod to prevent caking. When it becomes sticky, quickly turn off the fire and lift it into an inverted triangle shape. Put a layer of cooking oil on the mold and pour it into the mold quickly. Refrigerate for more than 5 hours, take out and cut into small pieces. Pour coconut into a dish and roll a layer of coconut milk on it.

Brown sugar glutinous rice balls: mix glutinous rice flour with warm water, knead it into smooth dough, knead it into balls, cook it in water until it floats, cool it with cold water for later use, cook it in a little water until brown sugar dissolves, add round balls, cook it until it becomes thick, and sprinkle with white sesame seeds.

Crispy potato cake: potatoes are steamed in a pot and pressed into mud. Add a tablespoon of corn starch and a proper amount of black pepper, and knead into non-stick mashed potatoes. Take a small piece and arrange it in an oval shape. Press it with a fork. When the oil temperature is 60% hot, add beans, slowly fry until golden brown, and take out. The oil temperature rises. Continue frying 1 min, sprinkle with chopped parsley.

Garlic-flavored chicken wings: change the knives on both sides of chicken wings, add onion, garlic, ginger slices, 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon oyster sauce, appropriate amount of black pepper, mix well and marinate 1 hour, one egg, 2 tablespoons starch, appropriate amount of black pepper and salt, and fry both sides slowly on low fire.