Mushroom burger: Prepare ingredients: wash the mushroom and take the pedicle. First, fry the top layer of the burger in a pan until both sides are cooked. When frying low, squeeze shrimps into the mushroom, sprinkle with appropriate amount of black pepper and salt, fry until both sides are golden, and squeeze a layer on the tomato salad dressing. First, put lettuce and tomato slices, then put cheese slices, steam in a pan for 1 minute, and soften the cheese and cover the mushroom.
Gumbo mashed potatoes: steam potato pieces in a pan for 20 minutes, add salt and pepper, press them into mashed potatoes, blanch the gumbo 1 min, take out cold water and cross-cut them into a pentagram shape, cut a little diced ham and mix well, brush the bottom of the bowl with oil and spread the pentagram gumbo, then compact the mashed potatoes in a bowl, put the round bowl upside down on a flat plate, and pour steamed fish, soy sauce and hot oil.
Flowers bloom with wealth: mix the sauce (in the copy) and boil, pour the sauce and sprinkle with cooked sesame seeds.
Lantern eggplant: put a chopstick on each side of the eggplant in half, cut into 2mm slices, cut off when cutting to the sixth knife, add 250g of meat foam, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of white pepper, half a spoonful of starch, grab and mix evenly, put the meat foam in the middle of the eggplant, and apply a little oil on the surface.
Cabbage roll meat: Boil the baby cabbage in water for 1 min, add the meat stuffing, roll it up and wrap it tightly, stir-fry the chives and garlic with less oil, and pour in the sauce to collect the juice.
Braised pork with plum: pork belly in cold water, onion, ginger and pepper cooking wine, skim the floating foam and turn to low heat for 40 minutes, remove the residue and leave a little broth for later use, let it cool slightly, prick the hole with a toothpick, wipe off the spilled oil with paper in the kitchen, coat the surface of the skin with soy sauce, air it for a few minutes to better color it, and when the oil temperature is 40% to 50%, the skin will be fried downwards, so be sure to cover it in time to prevent oil splashing, and then take it out and put it in cold water for soaking/frying.
Slice pork belly evenly, add one spoonful of soy sauce, two spoons of soy sauce, one spoonful of oyster sauce, a little sugar, chicken essence, salt and white pepper, stir well, stir-fry the minced meat with less oil, stir-fry the minced garlic until it is spicy, add the soaked dried prunes to stir up steam, transfer in soy sauce and chicken essence, put the pork belly skin in a bowl, cover it with a layer of fried dried prunes, and pour two spoons.
Pearl glutinous rice balls: minced meat, chopped green onion, radish, eggs, soy sauce, oyster sauce, black pepper and salt, stir well, knead into a ball, wrap it in a layer of soaked glutinous rice, steam in water for 30 minutes, and sprinkle with chopped green onion.
Cumin squid beard: take out the squid and drain it. Seasonings: Chili noodles, cumin powder, white sesame seeds, cumin grains, stir-fried minced garlic, and stir-fry the squid.
Add 1 about soy sauce and soy sauce, stir-fry the cooking wine with proper amount of sugar, pour in the seasoning and stir-fry, and stir-fry evenly.