1, fried shrimps with lettuce. Ingredients: lettuce 1 and prawn150g. Accessories: 1 morning pepper, 1 Hangzhou pepper. Seasoning: salad oil, 4g salt, 2g monosodium glutamate, 2 slices of ginger, 2 cloves of garlic, cooking wine 1 tablespoon, starch 1 teaspoon. Wash lettuce, peel and remove old roots, and cut into 1 cm cubes; The fresh shrimps are shelled, decapitated and tailed, and marinated with cooking wine, salt and raw powder for a while; Cut the green and red peppers; Chop garlic and ginger. Sit in the pot, fry the shrimps (as soon as the shrimps change color in the pot, turn off the fire immediately to ensure the shrimps are fresh and tender), and serve. Leave the bottom oil in the pan, add garlic and ginger until fragrant, then add diced lettuce and stir fry, and then add diced green pepper and stir fry evenly. When the diced lettuce in the pot turns dark green, add salt and monosodium glutamate to taste and turn off the heat. Finally, add the shrimps, and combine the two flavors by using the residual temperature in the pot (the shrimps are put at the end to keep them fresh and tender).

2. Chestnut chicken nuggets. Material: 1 drumstick, 15 chestnut (fresh). Seasoning: a little salt, soy sauce 1 spoon, chicken essence 1 teaspoon, appropriate amount of onion, appropriate amount of ginger, cooking wine 1 spoon, water starch 1 spoon, appropriate amount of water, 500g of vegetable oil and sugar 1 spoon. Wash the chicken legs, cut into pieces, add a little soy sauce and cooking wine, mix well, and marinate for 10 minutes. Chestnuts are shelled and cooked. Heat the wok to 70% heat, fry the chicken pieces until golden brown, and drain. Then fry chestnuts in a pot, take them out and drain them. Pour a little oil into the wok, stir-fry minced onion and ginger until fragrant, add chicken pieces, add cooking wine, soy sauce, a little salt and sugar. Add some water and bring to a boil. Turn to a small torch and stew the chicken pieces until 7% cooked. Add chestnuts and continue to cook until the chicken pieces and chestnuts are crisp and rotten. Collect juice from the fire and leave a little soup to turn off the fire.

3. Steamed pork ribs with millet. Ingredients: pork chop 500g, millet 150g. Seasoning: 5 grams of salt, 3 slices of ginger, 5 grams of bean paste, 5 grams of yellow wine, appropriate amount of water and 5 grams of chives. Ingredients: pork chop 500g, millet150g, bean paste, Jiang Mo and yellow wine. Wash the millet, put water in the bowl and soak the millet for about 20 minutes. Blanch pork chops with boiling water to remove fishy smell and blood, put the blanched pork chops in a bowl and put a proper amount of bean paste. Put it in the prepared Jiang Mo. Pour the prepared yellow wine into a bowl, add some salt, stir well and soak for nearly an hour. Take a round bowl, arrange the soaked pork chops along the bottom of the bowl, and finally sprinkle with finely chopped green onion. Pour the soaked millet into a bowl with pork chops, and pour the soaked liquid into a round bowl with pork chops and millet. Bring to a boil in a steamer, turn off the heat for half an hour and stew for half an hour.