Lettuce leaf paella raw materials: lettuce leaves, carrots, cooking oil, 2 spoonfuls of salt and 2 small plates of rice. Process: 1, wash the rice aside and let it rise first. 2, carrot peeled hob block (this is more nutritious, you can definitely save this step if you don't like carrots) 3, lettuce leaves washed and dried and cut into strips (no need to cut them very big) 4, the cauldron is boiled and added with cooking oil, first put it into the carrot frying pan. 5. Pour in lettuce leaves and stir fry together, then add two spoonfuls of salt. 6. Stir fry for 1 min, and then pour into the previous rice cooker. 7. put it in the rice cooker. After cooking, choose a cooking booth. 8. After cooking, open the spoon and stir. And then cover it to make it boring again.

Bullfighting raw materials: 150g ribs, 60g fresh cattle, 80g tribute and lettuce. Condiments: dried lemon slices, ginger, onion knots, salt, chicken essence, pepper powder, white sugar, yellow pepper water, rice wine, purified water, homemade Chili oil and coriander leaves. Production method: 1. Wash the ground bull, put it in the pickle jar with yellow pepper water, white sugar, dried lemon slices and purified water, and soak it for a week before use. 2. Blanch the tribute and lettuce in a water pot, then take them out and put them on a plate to lay the bottom. 3. After cleaning the beef ribs, put them in a basin filled with ginger, onion and rice wine, boil them, pick them up and cut them into pieces, and then cover them on the vegetables and fruits on the plate. 4. Put the salt, chicken essence, pepper powder and sugar into the dish, then scoop in the original soup and homemade Chili oil for cooking beef ribs, adjust the sauce and pour it on the beef ribs in the dish, mince the cooked beef on it, and decorate with some coriander leaves.

Stir-fried leek raw materials: amaranth 200g, garlic cloves 3, salt and soy sauce. Appropriate method: 1. Remove the sand from amaranth and wash the filtered water. 2. Connect the head and top of amaranth in series with a wooden stick, cut it neatly with the tail of a knife, and cut garlic into minced garlic. 3. Add some oil to the wok, put the amaranth neatly in and fry it, turn it over and fry it again, and add a little salt. Amaranth is easy to cook. After ten minutes, the amaranth became loose. Take it out and set the table. 4. Add a little oil to the pot and saute the minced garlic. 5. Pour the amaranth with soy sauce, and then pour the fried minced garlic on it.