Peculiar peanuts-prepare food in advance-peanut kernel 200g, egg 1 piece, wheat flour 100g, pepper noodles 10g, pepper noodles 3g, salt 2g, sugar 2g, white pepper 1g, and proper preparation technology of edible oil: 65438. 2. Pour in100g of wheat flour and 2g of salt and mix well, so that peanuts are covered with raw egg flour paste. 3. Remove excess flour by microporous filtration. 4. Add a proper amount of cooking oil to the pot and cook for 6-7 minutes. Fry in peanuts wrapped in wheat flour. When it turns golden, take it out and fry it again. 5. Sprinkle pepper noodles, pepper noodles, salt, sugar, and white pepper (spiced powder) while it is hot, and mix it cold, spicy and crispy!

Fried prawns-prepare food in advance-six prawns 16, green onions 1 root, rice wine 1 tablespoon, 2g salt, 3 cloves garlic, ginger 1 slice, cooked white sesame 15g, and the cooking technology is appropriate: 65430. 2. Squeeze the shrimp brain and other dirt on the back of the shrimp brain, then clean and dry it and put it in the plate. 3. Add 1 teaspoon rice wine and marinate for 5 minutes to remove the fishy smell. 4. When using pickled shrimp, cut garlic and ginger slices into pieces, and make shallots into onion sections for later use. 5. Put the marinated lobster on the kitchen blotting paper and soak it in dry water. 6. Add a proper amount of cooking oil to the pot and cook for 5 minutes. Add lobster and cook, then pick it up. Heat it for 7 minutes, then fry it again and fish it out. 7. Leave a small amount of oil in the wok, put it in the wok with minced onion and ginger, add the cooked lobster and stir fry, then sprinkle with cooked sesame seeds and stir well. Just sprinkle onions on the table. Crispy and delicious, the more you chew, the more fragrant you are. Even shrimp heads avoid wasting. Eat it all!

Tiger skin peppers-prepare food in advance-5 peppers, 1 slice of ginger, 3 cloves of garlic, 2 tablespoons of soy sauce, 1 spoon of aged vinegar, 1 gram of sugar, 2 grams of salt and cooking oil. Appropriate production technology: 1, clean the pepper and dig out the pepper core from the pedicle. 2. Do not add oil to the wok, put in the pepper section, turn down the fire and gently press it with a gray knife, and turn over the fire until the pepper skin is slightly burnt. 3. At this time, add an appropriate amount of cooking oil, gently press the pepper with a gray knife again, and fry it over until a particularly beautiful "budgerigar" pattern is closed. 4. Use the oil in the wok, add the minced onion and ginger, stir-fry for fragrance, and then turn off the fire. Add 2 tbsp soy sauce, 1 tbsp mature vinegar, a little salt and 1 a little sugar to taste. 5. Finally, add the cooked pepper and stir fry, which will taste better after cooling. It's delicious, nutritious and delicious. It's very comfortable to drink a cup with snacks!