1. Chicken fir and yellow croaker rolls Raw materials: 28g of chicken fir, 5g of yellow croaker, 1 piece of water-soaked bean curd skin, 2ml of soy sauce, salt, chicken juice, monosodium glutamate, broth and salad oil. Food practices: 1. Clean chicken mushrooms, cut them into shreds, then put them into an oil pan, fry them until they are golden, then fish them into the broth pan, and add chicken juice, soy sauce and salad oil. In addition, the yellow croaker is steamed in a cage pot, taken out and shredded by hand. 2. Put shredded chicken and shredded yellow croaker on the bean curd skin. When it is rolled into a cage and steamed thoroughly, take it out, change the knife and put it on the plate, and pour the juice of boiled chicken fungus. The food is successful! Second, pickles mixed with Tricholoma raw materials: Tricholoma 24 grams of sauerkraut 8 grams of chopped green onion, salt, monosodium glutamate, lard, the right amount of food practices: 1. Cut the sauerkraut into granules, add a little lard to the pot and stir-fry, then put it out for use. 2. Cut the Tricholoma into pieces, put it into a boiling pot with appropriate amount of salt and cook it, then take it out and squeeze the water. Add sauerkraut, monosodium glutamate and chopped green onion into the pot and mix well to serve. 3. Baked sweet potato with cheese Raw materials: 75g of sweet potato and 1 bag of cheese slices. Gourmet practice: put the sweet potato into a simmer tank and bake it. After taking it out, each one is divided into two halves, then put the cheese slices separately, bake it slightly, take it out and serve. Fourth, Fugui Fulu squid food practice: 1. Take out the internal organs of 6 squid larvae from the abdomen and clean them. 2. Soak 1 grams of glutinous rice in cold water for 3 hours, take it out, add 5 grams of mushrooms, diced carrots and 25 grams of dried shrimps, mix well together, add 1 grams of salt and soy sauce, stir into stuffing, put it into squid larvae, seal the mouth with a toothpick, bind two-thirds of squid with blanched leeks (make it gourd-shaped), and steam in a cage. 5. Cooking and steaming Taihu White Fish Food Practice: 1. Put a knife on the top and bottom of the white fish's back and make a knife on both sides of the fish. 2. Cut 25g of parsley and 25g of coriander into segments of length and cm respectively; 25 grams of onion and carrot, respectively, cut into .2 cm segments. 3. Mix the cut vegetables with 5g of pepper, 2g of dried pepper and 25g of Jiang Mo. 4. Add 5 grams of salt to 25 grams of coriander segments, 3 grams of monosodium glutamate and chicken powder respectively, and 1 gram of pepper. After mixing well, half of them are evenly spread on the fish and the other half are mixed into the marinade. 5. Sprinkle the marinade into the fish chamber, then cover the whole fish body, marinate for 8 hours, remove the marinade, fry in 6% hot oil until both sides are golden yellow, take out the oil control, steam in a steamer for 5 minutes, take out, sprinkle 1g of fried dried onion, 45g of green onion and 2g of dried pepper, heat with 5g of scallion oil, pour it on millet spicy, and sprinkle. 6. Mom's practice of baking food with yellow rice: 25 grams of yellow rice, 85 grams of millet, 1 grams of sugar, 5 grams of salad oil and white flour, 5 grams of cooked lard, 15 grams of bread flour, 3 grams of baking powder and 1 grams of salad oil. 1. Wash the yellow rice and millet, add 25g of water, white sugar, salad oil and cooked lard and steam. 2. Mix 15 grams of bread flour, 5 grams of white flour and 3 grams of baking powder, add 1 grams of water, and make dough. Roll the dough into a rectangle, cover the steamed rice on half of the dough, cover it with the other half, and put it in the refrigerator for cold storage and setting. 3: Preheat the cake pan to 12℃, brush a layer of salad oil, put the yellow rice cake in it, turn it over and fry it until golden brown. 4: Cut the processed cake into various shapes you want. Personally, I suggest cutting it into triangular packages. There are two key points: the first meter should be steamed well, too dry to taste, too sticky to roll; Second, the noodles should be mixed, otherwise they will be too hard, and don't roll them too thick or they will be undercooked.