Pineapple glug shrimp raw materials: shrimp, pineapple, raw eggs, ginger, tomato sauce, tomato sauce, sugar, vinegar, oil, wheat flour, cassava starch, salt. Practice: 1. Peel the pineapple, cut it into small pieces, and fry it in a wok until both sides are golden; Remove the head and skin of the shrimp, open the back to remove the shrimp line, clean and control the drying. 2. Add salt and ginger to the shrimp, mix the raw eggs with wheat flour, and wrap the egg yolk liquid; Pan-fry until both sides are golden, and then fry; Pick it up and drain it. 3. Pour a proper amount of water into the pot, add tomato sauce, tomato sauce, salt, sugar, vinegar and starch, and make juice. 4. Add shrimps and stir well with a little oil; Sprinkle it on the pineapple cut into small pieces and pour the juice. Replenish water and nutrition, eat more when the weather turns cold, and the taste will be unforgettable.

The practice of water bamboo: 1. Wash the water bamboo and peel off the thick skin. 2. Cut the horn into inches, wash the Pleurotus eryngii and break it into appropriate size by hand. 3. Cut the small fresh meat, ginger slices and minced garlic, burn oil in the pot, add ginger, garlic and small fresh meat, and stir-fry together. 4. Pour the meat out of the bag and stir well.

The raw materials of the soup: 50g of Flammulina velutipes, 5 fried Pleurotus ostreatus, 50g of bean curd skin 10g, 50g of fried bean curd, 0/0g of chicken feathers/kloc-0, 2 teaspoons (2g) of seasoning, and 500ml of bone soup. Practice: 1. Soak the fried Pleurotus ostreatus in cold water for 30-30 minutes. Put the bean curd skin in warm water 1h until it is steamed soft and cut into 3cm long oblique sections. Clean chicken feathers. Wash Flammulina velutipes and cut off the roots. 2. Boil vegetarian broth (or cold water) in a pot, add fried tofu, fried Pleurotus eryngii and tofu skin, and simmer 10min. 3. Add Flammulina velutipes and cook for 3 minutes. Finally, add chicken feathers and add salt to serve. Replenish water and nutrition, eat more when the weather turns cold, and the taste will be unforgettable.