This dish is a classic dish of Cantonese cuisine. I use Yangjiang lobster sauce in Guangdong Province. This lobster sauce is definitely often used by people who make Cantonese cuisine. Recently, it was broadcast live once, and it happened to be used. It is a classic dish in a tea restaurant: steamed chicken feet with lobster sauce, ribs and lobster sauce. The taste is strong and the method is simple.

Preparation of ingredients: 50 grams of lobster sauce, onion 1 0g, pepper10g, garlic10g, Wuchang fish1strip,

Practice:

One: Chop all the raw materials with a knife, add oil to the pot, heat it, add onion, pepper, garlic and stir-fry with low fire, cook for a while, add lobster sauce, add oil consumption, sugar, soy sauce and seafood sauce, and cook for about 5 minutes.

Two: Wuchang fish is cut with a blade, and the fish body is cut with a knife. It is marinated with garlic, sauce, cooking wine and salt for about 4 hours, and then it is taken out to control water.

Third, put the oiled paper on the baking tray, put it on it, add the lobster sauce to spread the fish, bake at the upper and lower temperature of 150 degrees for 40 minutes, and brush the oil at the last ten minutes.

Taste Comments: The black bean is rich in flavor, the fish is delicious, and the fish are garlic cloves.

Vegetarian cauliflower

I bought cauliflower a few days ago and didn't cook it. Usually, I like to eat spicy cauliflower. This time, I didn't cook spicy cauliflower because I have children, and children especially like to eat it. It is suggested to simply blanch the fried cauliflower, add salt and stir fry quickly, and then it can be cooked.

Taste Comments: The taste is crisp and not greasy. Adding a little sausage is the icing on the cake. Children love it and eat it all.

Pasta

As long as the pasta is a kind of hair flour, it can be said that it is easy to make it. Now I mainly look at making it, and it is the key to wake it up. I can make it well when I wake it up. My family especially likes to eat my pasta, steamed buns, steamed buns and flower rolls. If you don't do well, you can go and see my previous questions and answers, which are all introduced in detail.

Taste Comments: Soft tendons, no softening, short production period.

The most proud specialty: omelet

Egg cakes can be said to be very common. Actually, you need tips to make them well. I make them soft and delicious, not dry and sticky, and they are particularly elastic. When making them well, you need to pay attention to: break the eggs in advance, then add water and flour, and the batter should be thin, so that they taste good.

Taste Comments: Soft and delicious, not dry, chewy, beautiful in color and appetizing.

The best meatball

I like making meatballs, which can be said to be all kinds of meatballs. My favorite is meatballs. The main points of making meatballs are very simple. The meat stuffing is marinated in advance 1 hour, stirred by hand, and beaten again an hour later, so you can make Q-bomb meatballs, which will bounce 100%.

Taste comments: Q-bomb is chewy, unbreakable, and is not afraid of fire when cooking.