1. Fried sweet potato paste

Ingredients: sweet potato, honey, sugar, pumpkin seeds, medlar and white oil.

Practice: 1. Wash the sweet potato, steam it in a cage, peel it, press it into mud, boil it in water, and stir-fry the pumpkin seeds. 2. Put white oil in the pot, add mashed sweet potatoes, honey and white sugar, stir well, put it in a plate, and add medlar and pumpkin seeds. Features: orange color, sweet and delicious.

2. pea cake

Ingredients: peas, persimmon, immature bitter orange and sugar.

Practice: 1, Fructus Aurantii Immaturus soaked in warm water and yellow water, put peas in a pot, boiled with white sugar, and pressed into mud. 2. Cut persimmon into strips, press them into pieces with pea sauce, and then cut them into pieces and put them on a plate. Features: orange, attractive appetite.

3. vegetarian corner

Ingredients: Chinese cabbage, eggs, shallots, refined salt and flour.

Practice: 1. Boil the flour and let it cool for 30 minutes. 2, the eggs are fried, the Chinese cabbage is chopped and cooked to squeeze out the water, and the shallots and salt are mixed together to form a vegetarian filling. 3. Cut the noodle soup into small doses, roll it into plain stuffing and fry it in a pot. Features: tender skin and delicious taste.

4. Corn crackers

Raw materials: fresh corn seeds, chopped green onion, ham, flour, refined salt and pepper powder.

Practice: 1, fresh corn seeds are cooked and mixed with chopped green onion, ham, flour, refined salt and pepper powder to make a paste. 2. Heat the wok, grease it, scoop it with a small spoon, fry 10 pieces, and put it in the plate. Features: the color is pleasing to the eye and the fragrance is incomparable.

5. Garlic juice seasonal vegetable cake

Ingredients: spinach leaves, flour, refined salt, monosodium glutamate, balsamic vinegar, garlic juice and eggs.

Practice: 1. Wash spinach leaves, blanch them in a pan, take them out, squeeze them out and cut them into small pieces. Add flour, refined salt, monosodium glutamate and eggs, stir them into paste, pour them into a non-stick pan, fry them and cut them into plates. 2. Add garlic juice, sesame oil and balsamic vinegar to the bowl and serve.

Features: excellent green food and snacks.

6. Schizonepeta sauce

Raw materials: flour, Schizonepeta, refined salt, garlic juice, balsamic vinegar and sesame oil.

Practice: 1. Put flour, Schizonepeta tenuifolia and refined salt into a basin to make dough, pat it into a number of small cakes, and steam it in a cage. 2. Add balsamic vinegar and sesame oil to garlic juice and serve with noodles.

Features: the entrance is tender, smooth and delicious.