Full spring rolls: 1000, bean sprouts, bean sprouts, Flammulina velutipes, chicken breast, carrots, leeks, oyster sauce, starch, sugar, salt, vinegar and soy sauce. 1. Shred chicken breast and add starch and salt to taste; Remove the roots of bean sprouts and bean sprouts, peel and shred carrots, remove the roots of Flammulina velutipes, cut leeks and thousands of pieces into appropriate sizes, and blanch them in boiling water respectively. 2. add oil to the pot and fry the chicken. Add bean sprouts cooked to 80%, and then add sugar, vinegar and salt to taste. 3. Stir-fried shredded pork and bean sprouts are served for later use. 4. Add the soaked thousand sheets to other rolls, and bundle them with hot and soft leeks. 5. Add a little oil to another pot, add oyster sauce and a little water and mix well. Pour it on the rolls. Ginger spinach materials: spinach, Jiang Mo, sesame oil and ginger spinach. Clean spinach, blanch it in a boiling pot (add oil and salt), take it out, and add ginger juice (mixed with cold boiled water, salt and monosodium glutamate in Jiang Mo) and sesame oil. This dish is crisp, tender and refreshing, nourishing blood and promoting digestion, and is suitable for health preservation in spring. Honey steamed lily material: 50 grams of lily, 50 grams of honey. The method of steaming lily with honey is to wash lily, remove petals, soak it in clear water for half an hour, take it out, put it in a bowl, add honey and steam it for about 1 hour. Material of 100-page shepherd's purse roll: The method of 100-page shepherd's purse roll is to wash shepherd's purse, pine nuts and shepherd's purse, cook them, cut them into powder, mix them with fried pine nuts, salt, monosodium glutamate and sesame oil, soak them in boiling water, drain them in cold water, spread them on a clean chopping board, and put shepherd's purse stuffing at one end. Candied Sydney Material: 500 grams of Sydney and 250 grams of honey. The method of candied Sydney is to wash the stems and cores, put them in a pot, add appropriate amount of water and cook them until they are seven ripe and rotten. After the water is exhausted, add a proper amount of water and honey, then fry thoroughly with low fire and take the juice. Refrigerate, bottle and can, eat a little after meals every day, and you won't cough in spring. Ingredients: 30g shrimp, 250g leek, egg 1 piece, salt, soy sauce, starch, vegetable oil and sesame oil (oily food). The method of chive shrimp is to wash the shrimp with clear water first, and then take it out and drain it for use after about 20 minutes; Picking and cleaning leeks, and cutting into 3cm long sections for later use; Break the eggs and put them in the bowl. Stir well. Add starch and sesame oil to make egg paste. Pour in shrimps and mix well for later use. Heat the wok and pour in the vegetable oil. The oil is hot, stir-fry the shrimps. After the egg paste solidifies the shrimps, add the leeks and stir fry. When the leek is cooked, add salt and sesame oil and stir well. Rotten asparagus roll materials: asparagus, tofu skin, chicken, mushrooms, tofu, vinegar juice. Wash all the ingredients and cook the chicken, mushrooms and tofu for later use. Chicken, mushrooms and tofu are minced, tofu skin is cut into pieces, and fresh asparagus is cut into small pieces of about 5 cm. Blanch asparagus and tofu skin with water, and roll tofu, chicken, mushrooms and fresh asparagus with tofu skin. Season with vinegar sauce before eating.