1, dragonfish pine nuts corn: dragonfish meat peeled and thorns, cut diameter of a centimeter or so small dice put lemon slices to fishy 15 minutes. Corn grain, green beans, peeled pine nuts. Blanch the corn kernels for three minutes and set aside. Add a little egg white and cornstarch to the fish and set aside. Hot pan cold oil stir-fried ginger and scallion, turn off the heat and pour into the fish diced evenly, stir-fry until brown, turn on the heat and add green beans and corn grains stir-fry for a minute, add pine nuts stir-fry for 10 seconds, turn off the heat and add a little salt seasoning out of the pan.

2, yam and chrysanthemum pumpkin fish ball soup: steamed pumpkin and peeled yam standby, lobster peeled and thorns to stay in the fish cut into small pieces and put lemon slices to fishy for 15 minutes. Yam cut into small pieces and pumpkin together into the cooking machine with warm water to beat the paste. Deodorized fish with a little egg white into the fish puree, add a little cornstarch and stir clockwise into a thick. Prepare a laminating bag and a laminating nozzle, put the battered fish into a laminating bag, take a flat plate, squeeze the batter into a dime-sized flower shape (without a laminating bag and a flower nozzle, you can directly use a small spoon to organize into small round fish balls). Bring the yam and pumpkin paste to a boil in a saucepan. Turn off the heat and slowly add the chrysanthemum fishballs, stirring gently to prevent sticking and breaking up. Cook the fishballs until they float all the way up, and then cook for another minute before turning off the heat and removing from the pot.

3, scallion oil dragon boat skin: ready to pick good dragon boat skin (can be cut into small pieces, easy to baby to take). The bottom of the plate to put a little green onion ginger, fish skin on top of the green onion, and then put two pieces of ginger three or four pieces of green onion on the fish skin. Steam the fish for 8 minutes. Take out the fish plate, take out the fish skin surface ginger and scallion, spread a layer of fresh ginger and scallion, and then drizzle a little baby soy sauce. In a separate pan, put a little oil, heat and pour on top of the shredded ginger and scallion.