88.鲜玉粟鸡粒羹 鲜玉粟3条，鸡粒160克，瘦肉80克，冬菇4个，鲜虾肉120克，鸡蛋2个，元绥3颗，上汤1大锅。 粟米拆粒，放下汤中先滚。鸡肉，瘦肉均切粒，加味捞匀。冬菇浸开，切粒，加在汤中同滚。虾肉切粒，加味捞匀。鸡蛋打破，捣烂，元绥洗净，切小段。粟米滚至焾，加入虾肉，瘦肉滚片刻，调味，拌入少许马蹄粉水成稀芡，放下虾肉，再拌入鸡蛋浆即成，吃时铺上元绥。

89.云南春卷 鸡蛋6个，冬菇20克，木耳4朵，草菇80克，银牙80克，笋肉40克，韮黄60克，云南火腿肉80克。打破鸡蛋，加些幼盐拌烂，然后浆蛋浆在白锅分别煎成4块薄蛋块，再将每块蛋块切成3小块待用。冬菇浸开，切丝，先蒸熟，其余用料均切丝。接着，将各料烩煮八成熟时，下些粉芡铲起。接着，取小蛋块铺平在碟，加下酌量菇丝火腿丝等馅料，包卷成小条。完成包卷成条后，放下油锅中煎香上碟，入口香爽而清，也可作点心用。

90.脆皮凤尾虾 中虾640克，面粉200克，粘米粉80克，发粉1茶匙和味料等。 先将面粉，粘米粉，发粉混在一起，注下少许水将之拌成浓浆，让它自然发酵。接着，将虾去壳，将尾部之壳留下，如是者全弄好后，洗过，用力在虾背之处轻刀介开，取去黑肠，加味拌匀。 待粉浆发酵至20分钟后，加下1汤匙生油，少许盐，糖拌匀。这时，可取虾蘸着粉浆，放下慢油锅内炸，炸至浅黄色捞起，余下之虾照样处理好，一碟脆皮凤尾虾即成。

Recipes of Spring 88. Fresh Corn Chicken Dice Soup Ingredients: • 3 fresh corn cobs • 160 g diced chicken • 80 g lean pork • 4 dried mushrooms • 120 g fresh shrimp meat • 2 eggs • 3 sprigs coriander • 1 large pot superior stock Method: 1. Remove the corn kernels from the cobs and add them to the stock. Bring to a boil. 2. Dice the chicken and lean pork, season lightly and mix well. 3. Soak the dried mushrooms until soft, then dice them and add to the soup to boil together. 4. Dice the shrimp meat and season lightly. 5. Beat the eggs thoroughly. Wash the coriander and cut into small sections. 6. When the corn becomes tender, add the diced pork and shrimp and boil briefly. 7. Season the soup to taste, then stir in a little water mixed with water-chestnut flour to slightly thicken the soup. 8. Pour in the beaten egg while stirring to create egg ribbons. 9. Serve hot and sprinkle chopped coriander on top.

89. Yunnan Spring Rolls Ingredients: • 6 eggs • 20 g dried mushrooms • 4 black fungus (wood ear) • 80 g straw mushrooms • 80 g bean sprouts • 40 g bamboo shoots • 60 g yellow chives • 80 g Yunnan ham Method: 1. Beat the eggs with a little fine salt. 2. Heat a clean pan and cook the egg mixture into 4 thin omelets. Cut each omelet into 3 smaller pieces and set aside. 3. Soak the dried mushrooms until soft, slice into thin strips, and steam until cooked. 4. Slice the remaining ingredients into thin strips. 5. Stir-cook the ingredients until about 80% cooked, then add a little starch slurry to bind and remove from heat. 6. Lay a small egg sheet flat on a plate, place an appropriate amount of mushroom strips, ham, and other fillings on top. 7. Roll the egg sheet into a small roll shape. 8. After all rolls are prepared, pan-fry them in oil until fragrant and lightly crisp. Serve on a plate. The rolls are fragrant, light, and refreshing, and can also be served as a dim sum snack.

90. Crispy Phoenix Tail Shrimp Ingredients: • 640 g medium shrimp • 200 g flour • 80 g rice flour • 1 teaspoon baking powder • Seasonings as needed Method: 1. Mix flour, rice flour, and baking powder together. 2. Add a little water to form a thick batter and let it rest to ferment naturally. 3. Shell the shrimp but leave the tail shell intact. 4. Wash the shrimp, make a light slit along the back, and remove the vein. Season lightly and mix well. 5. After the batter rests for about 20 minutes, add 1 tablespoon oil, a little salt, and sugar, then mix well. 6. Dip each shrimp into the batter and place into moderately hot oil to fry. 7. Fry until light golden, remove and drain. Repeat with the remaining shrimp. Serve as a plate of crispy phoenix tail shrimp.