1, steamed sea bass. Village ingredients: sea bass 1 strip (about 500g), vegetable oil 15g, onion, ginger, colored pepper, cooking wine, salt, steamed fish, black soybean oil and sea bass, washed, evenly coated with salt and marinated in cooking wine10min; Cut some onion segments, ginger slices, onion shreds, ginger shreds, and colored pepper shreds for later use; Part of the sliced onion and ginger is spread on the plate and part is placed on the fish; After the boiler water is boiled, put the fish in and steam for about 8 minutes; Take out the steamed fish and pour out the juice and onion ginger from the plate. Sprinkle onion, ginger and shredded pepper on the fish surface, pour steamed fish black soybean oil, and pour hot 15g vegetable oil on the fish surface.

2, low-fat sauce beef. Material: 4 kg of beef tendon. Seasoning package: onion, ginger, pepper, cinnamon, pepper, star anise, fragrant leaves, soy sauce, cooking wine and salt; Cut the beef into large pieces and put it into the pot, pour in cold water without beef, add proper amount of cooking wine, onion and ginger slices to boil out bleeding foam, and do not cover the pot all the time; Wash the blood foam on the surface of beef with clear water for later use; Put beef in a pressure cooker, add water that has hardly touched beef, then add seasoning in the seasoning bag, and choose a stew mode for cooking; After cooking, remove the seasoning, let the beef soak in the soup for one night, so that the beef is more delicious. Finally, cut it into thin slices and prepare your favorite dip.

3. Mushrooms and rape. Materials: 4 rapeseed, 4 shiitake mushrooms, shrimp skin 1 small handle,10g; Vegetable oil; Seasoning: half a bowl of soy sauce, oyster sauce and water starch; Removing roots from rape, washing, washing mushrooms, and slicing; Boil a pot of boiling water to cook the rape, remove it, pour it into cold water and make a circle. Step 3: Pour 10g vegetable oil into the pot, first add the shrimp skin and stir-fry until fragrant, then add the mushroom slices and stir-fry until soft; Use soy sauce, oyster sauce and water starch to make a sauce, pour it into a pot and stir it quickly and evenly. When the soup is thick, it can be cooked. Finally, pour the mushroom juice into the middle of the rape.

4. Purple potato cake: purple potato 150g, glutinous rice flour 30g, milk 40g. Pumpkin cake: pumpkin 150g, glutinous rice flour 130g. Steamed purple potato and pumpkin, peeled and mashed with a spoon for later use; Add 30g glutinous rice flour and 40g milk into the purple potato paste and knead into dough; Add 130g glutinous rice flour to pumpkin puree and knead into dough; Divide the kneaded dough into 40g pieces, and press out patterns with a moon cake mold; Adjust the oven to 160℃, preheat, and bake the glutinous rice cake in the oven for about 15 minutes.

5. Whole wheat jiaozi. Materials: ordinary gluten 125g, whole wheat flour 125g, Chinese cabbage 200g, Lentinus edodes 100g, auricularia auricula (dry) 10g, shrimp 150g, 4 eggs, vegetable oil 20g, salt. Mix common flour and whole wheat flour, add appropriate amount of water, knead into smooth dough, and cover it with a wet cloth for about half an hour; Making dumpling stuffing: fry eggs in advance, wash and chop vegetables, add shrimp and salt and mix well; Wrap jiaozi in your favorite way and steam it in a steamer.