1, cold mix flower armor; 50 grams of flower armor, 20 grams of red pepper, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, monosodium glutamate, pepper 3 grams each. Red pepper washed and de-tipped to remove the child, cut into small pieces, flower armor washed. Add water to the pot to boil, down into the flower armor to cook until open shell, meat cooked, fished out into a bowl. Put the flower armor into a bowl, add the red pepper pieces and all the seasonings together and mix well.

2, tin foil wrapped flower armor; flower armor 200 grams. Salt 3 grams, 5 milliliters of Huadiao wine, 3 grams of chicken essence, 10 grams of ginger, 50 grams of green onions, 1 red pepper, green onion. Wash the flower armor, put it in 80 ℃ water to boil, wash the sediment. Cut the green onion into julienne, red pepper cut into circles, shredded green onion, salt, Huadiao wine, chicken essence, shredded ginger, and mix well with the flower armor. Wrap the mix well in tinfoil and bake in the oven for 6 minutes, sprinkle with red pepper rings and green onions.

3, flower armor porridge; flower armor 100, wolfberry 15 grams, 150 grams of rice, ginger 3 grams, salt, parsley, cooking oil in moderation; will spit out all the mud and sand of the flower armor poured into boiling water until the shells open, quickly pick up, rinse with water. Chinese wolfberry rinse, parsley rinse clean, chopped. Wash rice, add a little salt, soak in water and cooking oil for 30 minutes. Fill the casserole with enough water, bring to a boil over high heat, add the rice and cook, add the wolfberries, turn the heat down and cook until the rice soup thickens, add the flower armor, ginger, and continue to cook for 10 minutes. Add salt to taste, sprinkle parsley can be.