6 small tomatoes, 6 grapes, 2 Pleurotus eryngii, 1 cucumber, 1 chicken leg, 1/3 onions, 2 boiled eggs with salad eggs, appropriate lobster salad with salad eggs (fast food package), 2 frozen fried egg skins with burritos, appropriate lettuce leaves with burritos, and 2 ham sandwiches.

working methods

Roast Pleurotus eryngii mixed with cucumber, cut Pleurotus eryngii into small pieces, put it in the oven, set the temperature at 200 degrees for 5 minutes, and then take it out.

Roasted Pleurotus eryngii mixed with cucumber, cut the cucumber into 0.3 cm thick, mix into the roasted Pleurotus eryngii block, and season with black pepper and salt. Sprinkle with chopped purple onion when setting the plate (it can be omitted).

Cut the boiled egg in half, take out the yolk and lobster salad, mix well and put it into the boiled egg.

Grilled onion, chicken, drumsticks, onion diced and sliced, seasoned with soy sauce, soy sauce and black pepper, and baked in the oven at 200 degrees 10 minute.

After the mushroom ham cabbage burrito is heated in a non-stick pan (without oil), it is put into the frozen fried egg skin and baked for later use. After blanching the ham slices in hot water, they are also baked in a non-stick pan for later use.

Mushroom, ham, cabbage burrito and shredded cabbage (about the capacity of a bowl of rice). Stir-fry shredded mushrooms in oil in a wok, then stir-fry shredded cabbage until cooked and soft, season and serve, and make burritos after warming.

Mushroom, ham and cabbage burrito Take a baked fried egg skin, put two lettuce leaves in the middle, put ham slices, add mushrooms and shredded cabbage, then fold them left and right into a cylinder and cut them with an oblique knife.