Shrimp egg dumplings, spinach and tofu soup
Ingredients: 20g shrimp, 1 egg, 25g spinach, 50g tofu, 5g lean pork filling, appropriate amount of garlic sprouts, starch, ginger and green onion
How to make shrimp egg dumplings:
1. Blanch the shrimps the night before, control them dry and then chop them into pieces. Add lean pork stuffing, an appropriate amount of garlic sprouts, minced onions and ginger, refined salt, etc. and stir evenly. , simmer well.
2. In the early morning, beat 1 egg into an appropriate amount of dry starch, add water to make a paste.
3. Add vegetable oil to the pan, pour a large spoonful of egg paste into the pan, and spread over low heat into small egg pancakes.
4 Add a small amount of vegetable oil to the shrimp stuffing that was simmered the night before, wrap them in the spread egg cakes, and steam them in a steamer for 8 minutes.
How to make spinach and tofu soup:
1. Wash and dice the tofu and put it into boiling water.
2. After 1 minute, add the washed spinach into the pot, turn off the heat, and add a small amount of refined salt and sesame oil.
Chicken and vegetable porridge
Ingredients: 50g minced chicken breast, 15g japonica rice, 15g green leafy vegetables, 2 quail eggs
Preparation method of chicken and vegetable porridge: < /p>
1. Cook japonica rice for porridge and set aside.
2. Chop the minced chicken breast meat into puree. Add a small amount of vegetable oil to the pot. After the oil boils, add the chicken puree and stir-fry. When cooked, add it to the japonica rice porridge and bring to a boil.
3. Add a small amount of refined salt before serving, and finally sprinkle in chopped green vegetables and serve.
Tomato beef soup, half braised egg, vegetable and meat rolls
Ingredients: 50g tomatoes, 50g beef filling, appropriate amount of starch, some coriander leaves; 100g flour, 25g cabbage, 15g carrots , 15g of selected lean pork stuffing, appropriate amount of onion and ginger
How to make tomato beef soup:
1. Put vegetable oil in a preheated wok, and when the oil is hot, add Stir chopped green onion, minced ginger, etc. into the pot, and finally add appropriate amount of water.
2. Blanch the beef filling to remove the fishy smell of the raw meat, then put it into the pot, add a few drops of vinegar, and simmer.
3. After the beef stuffing is tender, cut the tomatoes into thin slices and add them, thicken with water starch, add a small amount of refined salt to taste, and sprinkle with coriander leaves when serving.
How to make vegetable rolls:
1. Add yeast powder to flour and water to ferment in advance.
2. The night before, simmer the lean pork stuffing with onion, ginger, refined salt and MSG.
3. Blanch the cabbage in boiling water, mince it, mince the carrot and add it to the meat filling and mix well.
4. Roll the fermented dough into a pancake, spread it with vegetable and meat fillings and steam it in a pan.
Milk egg drop, fish meat ball
Ingredients: 250g fresh milk, 1 raw egg, 150g carp meat, 8g white sugar, some starch
Method for making milk egg drop:
1. Pour fresh milk into the pot and boil.
2. After boiling, beat the eggs into it, add sugar, and take it out of the pan.
How to make fish meatballs:
1. Remove the bones and skin of the carp meat the night before, chop it into puree, add a little vinegar to remove the fishy smell, add refined salt and MSG and simmer .
2. Boil a pot of water in the early morning, add appropriate amount of starch and water to the simmered fish filling and mix thoroughly, use a spoon to scoop into balls and put them into warm water (the fish balls will be cooked if the water temperature is too high) scattered).
3. In an oil pan, sauté the onion and ginger shreds, dissolve a small amount of refined salt in the water starch, put it into the pot to stir-fry the juice, and finally pour the water-controlled fish balls into the pot and hang them in paste.