Cold crucian carp with spring buds

Ingredients: crucian carp, ginger slices, spring buds, garlic, coriander, shallots, pepper oil, cooking wine, spicy millet, sugar, light soy sauce, green onion knots Method: 1. Clean the crucian carp, tear off the black film inside, pour a little cooking wine and marinate for 15 minutes. 2. Press the garlic into minced garlic and set aside. 3. Boil water in a pot, add ginger slices and green onion knots, bring to a boil over high heat, then turn to low heat, add washed spring buds, blanch the water, remove and cut into pieces. 4. Turn the water in which the spring buds have been boiled to high heat, add the crucian carp, cook until the flesh is split and take out. 5. Sprinkle with toon sprouts. 6. Sauce: Chop green onion, coriander, millet, and minced garlic, add appropriate amount of sugar, light soy sauce, and pepper oil and mix well. 7. Pour the fish with sauce. Purple Sweet Potato and Sesame Cake

Ingredients: 300 grams of purple sweet potatoes, appropriate amount of cooked white sesame seeds, 50 grams of rice flour, 30 grams of white sugar, and 50 grams of milk; Method 1. Wash and peel the purple sweet potatoes. Peel the purple sweet potatoes first and then steam them to make the purple sweet potatoes taste sweeter and easier to cook; 2. Steam the purple sweet potatoes over water and high heat for 30 minutes; 3. Grind the steamed purple sweet potatoes into puree shape, it must be pressed carefully, so that it will taste more delicate; 4. Add white sugar, the amount of white sugar can be added according to your own taste; add rice flour; 5. Purple sweet potato puree at this time It is dry, and adding milk can make the purple sweet potato puree soft and glutinous in an instant. Because of the addition of glutinous rice, the purple sweet potato puree becomes sticky and not loose; 6. Use your hands to break the purple sweet potato puree. Knead evenly; roll the purple potato puree into small balls; flip the baking plate to evenly coat the purple potato balls with white sesame seeds; 7. Use your hands to crush the purple potato balls into purple potato cakes; 8. Cut the purple potato cakes into Put it in the electric oven, heat it up and down at 160 degrees, and bake for 15 minutes. The soft, glutinous and sweet purple potato cake is ready. Lobster

Ingredients: 2 pounds of lobster; a small package of Haidilao hot pot crayfish ingredients or dry pot ingredients; a can of beer; 500 grams of garlic, donut and ginger slices; appropriate vegetable oil method: Buy the crayfish and draw the shrimp threads (Pull out the middle one of the three petals of the small tail.) Remove the gills. Use an electric toothbrush to clean the abdominal cavity under the water and needle-nose pliers. If you don’t want to bother, ask the merchant to help process the garlic. There is no need to cut the garlic and cut the shallots into inch-inch sections. Warm oil in a cold pan. Sauté the garlic and ginger slices (more oil is needed for cooking), add the lobster, add the Haidilao hot pot spicy ingredients, stir well, pour a can of beer, cover and cook until the juice is reduced by two-thirds, add the green onions. Just wait until the juice is almost collected.