One: scallop asparagus

Ingredients: 85g scallop, 200g asparagus and 300g clam. Salt, sesame oil and chopped green onion.

Practice: Peel asparagus and cut into sections. The clams spit sand, wash them, scald them with boiling water, and then shell them for meat. Heat sesame oil in the pot, add chopped green onion and stir-fry until fragrant. Stir-fry scallops and asparagus first, then stir-fry clams over high heat and add salt.

Two: crucian carp soup

Ingredients: crucian carp 500g, dried tangerine peel 10g, sand 3g, water chestnut 10g, gauze bag, seasoning, onion, ginger, etc.

Practice: put the gauze bag and onion ginger into the fish belly, fry the fish with onion oil, add water and boil until the soup is milky white, and eat it in 2-3 times.

Three: leek fried eel.

Ingredients: 300g of cooked shredded Monopterus albus, 50g of leek/kloc-0. Vegetable oil, salt, soy sauce, cooking wine, sugar, pepper, sesame oil, water starch, onion and Jiang Mo.

Exercise:

1. Wash the cooked eels and cut them into sections. Wash leek and cut into sections.

2. Add vegetable oil to the pot, cook until it is 70% cooked, add scallion into the pot, add shredded eel and Jiang Mo, stir fry, add cooking wine, soy sauce, salt, sugar and pepper, and stir fry over low heat for about 4 minutes.

3. After the eel shreds are tasty, add the leeks and stir fry until the leeks are cooked. Thicken with water and starch, pour in a little sesame oil and stir well.