Seafood salad ingredients: fresh shrimp, squid rolls, fresh bandages, fish eggs, Longli fillets, green lemons, carrots, coriander, ginger, celery and vinegar sauce. Practice: 1. Wash all vegetables and fruits, slice lemons, chop parsley leaves, slice ginger, slice celery roots and shred carrots for later use. 2. Clean all seafood materials, boil the water in the pot, add ginger slices, and separate the seafood materials from each other; 3. Mix all kinds of seafood, vegetables and fruits together, pour a little lemonade to refresh yourself, and then mix it with vinegar juice to eat.

Cucumber keel soup Ingredients: 1 catty of cucumber (using old cucumber), 2 liang of coix seed, 1 catty of pig bone and 5 red dates. Practice: 1. Wash pig bones, slice them and blanch them. 2. Clean other materials for later use, and slice the cucumber. 3. Boil the water, add all the above information, cook with strong fire for ten minutes, then cook with slow fire for two and a half hours, and add seasoning to drink. The dining table is popular, light and delicious, easy to learn, and has learned to shine.

Ingredients for boiled eggplant with meatballs: 300g purple eggplant, more than half pepper and pepper, 200g meatballs, garlic paste 1 frying spoon, oil consumption 1 frying spoon, soy sauce 1 spoon, sugar 1 spoon, and white pepper 1 spoon. Practice: 1. 2. Fry on low heat until the surface turns yellow. Then take out another pot, stir-fry garlic in hot oil, pour in long eggplant, pepper and pepper and stir well. 3. Add meatballs and all seasonings, pour a glass of water and cook until the juice is sticky. Add a little water starch to thicken the chicken legs. Raw materials: chicken leg 500g, fermented soybean, salt and Poria; Exercise 1. Cut the chicken leg into small pieces and put it in water to pick it up. Soak in a little salt water for a while; 2. Chop Douchi and Poria, put chicken legs on a plate, mix with Douchi and Poria, and steam in a pot for 10- 12 minutes.