One: grapefruit shrimp balls
1. Put the shrimp into a bowl with the shrimp line open, add salt and cornstarch to marinate evenly
2. Cut the cherry tomatoes, peel and cut the oranges into cubes, peel and cut the dragon fruit into cubes
3. Heat the oil in the pot until it is 50% hot, then slide in the shrimp until it changes color and remove it
4. Leave the bottom oil in the pot, add the grapefruit paste, water and sugar
5. Add cherry tomatoes, oranges, dragon fruits, shrimp balls, and water starch
6. Stir-fry well in open oil and then remove from the pan
Two: Honey-roasted shiitake mushrooms
1. Soak the mushrooms in water and wash them into pieces
2. Put the mushrooms in a bowl and pat the powder, add a little water and grasp well for later use
3. Heat the oil in the pot until it is 60% hot, fry the mushrooms until they are slightly yellow, and remove them
4. Add the bottom oil to another pot, add the Korean sauce, honey and shiitake mushrooms, stir-fry well
Three: Mille-feuille eggplant
1. Remove the roots of the eggplant and cut into thin slices, and mince the carrots, fungus, ginger and shrimp
2. Mix all the ingredients in a bowl and add the minced meat
3. Add salt, chicken powder, white pepper, seafood soy sauce, sesame oil and cooking wine
4. Beat in the egg whites and stir well
5. Dip the eggplant slices in starch, sandwich the meat filling, and spread a slice of eggplant
6. Beat an egg and stir it up, add starch and mix well, and dip the eggplant in the paste
7. Heat the oil in the pot, fry the eggplant to set, remove it and put it on a plate
8. Boil water in a steamer, put the eggplant and steam for five minutes, then sprinkle with coriander
Four: Dry pot tangerine peel chicken
1. Add cooking wine, chicken powder, seafood soy sauce and Sichuan pepper powder to the chicken nuggets
2. Add sesame oil and oyster sauce, grasp and marinate for 5 minutes
3. Shred the onion and tangerine peel, cut the green onion into chopped green onions, cut the garlic into garlic and scatter it, and slice the ginger
4. Add oil to the pot and heat it for 50%, add the chicken pieces and fry them until they break the skin, then remove them
5. Add the bottom oil to the pot, add the shredded onion and stir-fry until transparent, and remove from the pot to the bottom
6. Leave the bottom oil in the pot, add garlic, tangerine peel, green onion and ginger and stir-fry until fragrant
7. Add the oil, Sichuan pepper powder, oyster sauce, seafood soy sauce, cooking wine, and chicken pieces and stir-fry
8. Add water, chicken powder, sugar and salt, cover and simmer for 5 minutes
9. After collecting the juice, sprinkle white pepper, sesame oil and bright oil, and put the ingredients into a plate
Five: sweet and sour lotus root box
1. Peel and slice the lotus root, mince the green onion and mince the ginger
2. Put the minced meat in a bowl, add minced green onion, minced ginger, cooking wine, sesame oil, and seafood soy sauce
3. Add white pepper, chicken powder and sugar and stir well, add egg whites and stir well
4. Dip the lotus root slices in starch, sandwich the meat filling, and then dip in the starch
5. When the oil in the pot is hot, fry it in the lotus root box and remove it on a plate
6. Add the bottom oil to another pot, add white vinegar, tomato sauce and sugar
7. Boil it to be viscous and pour it on the lotus root box