food

Wuchang fish, fresh ginger, green pepper, onion, cucumber, carrot, Shaoxing wine, salt, pepper, steamed fish sauce, vegetable oil.

working methods

1. Wash the scaled Wuchang fish for later use, and wash the side dishes.

2. remove the head and tail of Wuchang fish, and then cut it into pieces on the left and right sides of the office.

3. Then add a little shredded ginger, carved wine or cooking wine, a little salt, steamed fish and marinated with light or dark soy sauce 10 minute.

4. Then cut carrots, ginger and cucumbers into diamond-shaped pieces and green peppers into small pieces. Cut some shredded ginger and onion. Then drop a little oil, it will be more tender and smooth, and avoid the meat getting old.

5. Then spread some shredded onion and ginger on the floor of the plate, then add the marinated fish, gradually arrange it into peacock feathers, and put the sliced water chestnut and green pepper.

6. Then steam in the pot for about 4 minutes, simmer for 1 minute, and take out the pot. After the onion is taken out, add the onion, pour the steamed fish soy sauce or fried soy sauce, and then pour the hot oil. Onions.

7. Delicious, beautiful and proud as a peacock fish.

Second, the rich and reunion shrimp

food

Shrimp, quail eggs, meat stuffing, rape, coriander leaves, egg white, oyster sauce, soy sauce, pepper, seasoning oil, shredded ginger.

working methods

1, make meat stuffing (you can buy ready-made meat stuffing directly).

2. Add half an egg white to the meat stuffing, mix well with the meat stuffing, and add 1 tsp pepper, 1 tsp oyster sauce, 1 tsp soy sauce.

3. Tap the meat stuffing clockwise with chopsticks and marinate for 15 minutes.

4. Remove the head and shell of the shrimp and leave it in front of the tail. Cut the shrimp back with a knife and take out the shrimp line with a toothpick.

5. Put the shredded ginger into a bowl, pour 1 tablespoon of cooking wine and marinate for 10 minute.

6. Take out the marinated shrimp and cut it along the back of the shrimp with a knife. Be careful not to cut it and spread the cut shrimp flat.

7. Beat the shrimp back with the back of a knife to prevent it from shrinking when steaming.

8, kitchen paper dipped in a little oil on the egg tart mold (can not be replaced by other round containers).

9. Apply a layer of oil to prevent sticking, put the processed shrimp in the mold, and put meat stuffing on it to cover the shrimp.

10, when it is all done, put the water in a steamer and steam for 6 minutes.

1 1. Take out quail eggs and decorate them with fragrant leaves. After everything else is done, steam them in a steamer for 4 minutes.

12. Boil water in a pot, add 1 tsp oil and 1 tsp salt, add rape, and cook until broken.

13. Draw a circle on the edge of the mold with a knife, take out the steamed reunion shrimp and put it on the plate with rape.

Third, the pearl of the ocean.

food

Japanese tofu, live shrimp, fish, onion and ginger, cooking wine, water starch, salt.

working methods

1. Wash the shrimp and remove the head and tail.

2. Peel the shrimp shell, take the shrimp and remove the shrimp line, and then clean it with water.

3. Wash the fish, cut it into small pieces and put it in a bowl, then add the washed shrimp, add 1/2 tablespoons of cooking wine and a few grains of salt, as well as onions and ginger. Grab it and marinate it for a while.

4. Take out the Japanese tofu, remove the head and tail, and divide it into three parts.

5. hollow out the tofu and make it into a small bowl.

6. Chop the marinated fish and shrimp into coarse minced meat, add half a tablespoon of water starch and stir in the same direction.

7. First, make shrimp and fish into oval balls, put them into tofu, shape them while filling them, gently press them to make them completely consistent with tofu, and then smooth the surface.

8. After cooking, put it in a boiling water pot and steam for about 5 minutes until cooked.

9. Pour the original soup in the dish into the pot, add a little water starch and hook it into a thin paste, pour it on the dish, and then sprinkle with a little chives for seasoning.

Fourth, bergamot Guanyin lotus

food

Chinese cabbage, Chinese cabbage, prawn, fish, ham, broth, shrimp, broccoli, salted egg yolk, salt, sugar, pepper, ginger, cornmeal, sesame oil and sesame oil.

working methods

1. Remove the head and shell from the shrimp, remove the intestines from the shrimp, remove the bones from the fish, and chop into minced meat for later use.

2. Add salt, sugar, ginger, pepper, sesame oil and water to shrimp and fish, and stir in the same direction with chopsticks.

3. Cook salted eggs, blanch broccoli and drain.

4, take out the salted egg yolk and mash it, and tear the broccoli into pieces for later use.

5. Boil the soaked dried shrimps in stock, reduce the heat for 20 minutes, and add 1 teaspoon of salt.

6. Cut the ham into even strips, and then cut into segments of the same size.

7. Remove the old leaves of Chinese cabbage, cut the Chinese cabbage in half, and cut it from the root with a small knife tip.

8. Cut petals from the outside to the inside and carve them into lotus shapes.

9. After boiling in another pot, add 2 teaspoons of salt and cook the carved Dutch dishes in water.

10. After the Dutch food is boiled, take it out and drain it.

1 1. Wash the stalks of Chinese cabbage and cut them into 8- 10 cm long segments.

12. Boil water in another pot, add cabbage stalks and cook until transparent. After the cabbage stalk is too cold, use kitchen paper to absorb the surface moisture.

13. Fold the stem of Chinese cabbage in half and fold it in three, evenly cut five knives at the folded part, brew the minced meat on the Chinese cabbage, and then cover the Chinese cabbage.

14. Insert the cut ham into five incisions to form a bergamot shape, and put the prepared bergamot cabbage into the plate in turn.

15, put the drained Dutch dish in the middle, pour in 1 tablespoon of stock, make balls and put them in the middle of bergamot cabbage.

16. After the pot is boiled, steam it for 8- 10 minutes.

17. Pour the filtered soup into a wok, then add 1 tablespoon of broth, thicken and pour in sesame oil.

18, pour the juice evenly on the bergamot Guanyin lotus, sprinkle with broccoli and salted eggs.

5. Steamed eggs with melon and fresh meat

food

Pumpkin, eggs, fresh pork stuffing, onion, ginger, yipin fresh soy sauce, oyster sauce, monosodium glutamate and sugar.

working methods

1. Wash cantaloupe and cut it into 0.5cm thick slices.

2. The meat stuffing is made of fresh soy sauce, sugar, oyster sauce, monosodium glutamate, onion and ginger.

3. Put the fresh meat stuffing in the middle of the pumpkin and fold it gently. Remember not to break it.

4. Put the wrapped fresh meat stuffing of cantaloupe into the plate in turn, and beat an egg in the middle.

5. Boil the water in a steamer, and steam the wax gourd, fresh meat and eggs in the fire for 10 minute.

Steamed chicken wings with seasonal vegetables

food

Chicken wings, lettuce, carrots, Pleurotus eryngii, soy sauce, mushroom sauce.

working methods

1. Wash and drain the chicken wings, and bone them with kitchen scissors.

2. Marinate with children's soy sauce, salt and a little cooking wine 1 hour.

3. Cut carrots, Pleurotus eryngii and lettuce.

4. Wear it in pickled chicken wings.

5. Put a proper amount of mushroom sauce on it.

6. Boil water on the pot and steam for about 15 minutes.

Seven, the original cup of cream pumpkin soup

food

Pumpkin, onion, carrot, celery, asparagus, almond, walnut, seedless black date, whipped cream, broth, salt and pepper.

working methods

1, onion, celery and carrot are cut into pieces respectively.

2. Wash the pumpkin shell, cut a small piece at the top (used as a cover later), and then hollow out the pumpkin seeds in the middle.

3. Use the spoon handle to circle the pumpkin, take out the pumpkin meat, and steam the pumpkin shell in the pot for later use.

4. Melt the butter in the pan, add onion powder, carrot powder and celery powder, and stir-fry until the vegetable powder becomes soft.

5. Pour the stock, add the pumpkin meat, cover it, and turn to medium heat to cook until the pumpkin is soft and rotten.

6. Peel the walnuts when cooking the pumpkin, bake them in the oven, cut the black dates into small pieces, and prepare the almonds.

7. The ingredients cooked in the pot are slightly cooled and poured into the cooking machine to stir into pumpkin sauce.

8. Pour it back into the pot and add salt, pepper and whipped cream to taste.

9. Stir well and bring to a boil with low heat. Put the boiled cream pumpkin soup into a steamed pumpkin bowl, blanch the asparagus until it is raw, put it on a plate, and serve with various dried fruits.

Eight, pearl ball

food

Minced meat, potatoes, glutinous rice, salted egg yolk, chives, ginger, salt, sugar, steamed fish and soy sauce, cooking wine, black pepper, chicken essence and edible oil.

working methods

1. Soak glutinous rice at least three hours in advance.

2. Dice the potatoes and break them slightly. Chop onion, grind ginger and mix with minced meat.

3. Drain the glutinous rice and mix the pork with potatoes and all seasonings. Let stand for a while, then stir.

4, take a group of minced meat, wrap half an egg yolk, and round it back and forth by hand.

5. Roll up the glutinous rice and dip it evenly.

6. Put the prepared pearl balls into a cage, decorate with diced egg yolk, and steam for 25-30 minutes on medium heat.

Nine, cabbage meat rolls

food

Chicken leg meat, Chinese cabbage, egg yolk, long beans, black sesame sauce.

working methods

1, chicken leg 30g, Chinese cabbage 5 pieces, egg yolk 1, long bean 1.

2. Tear off the cabbage, cook the whole piece in the pot for 3 minutes, and cook the beans together.

3. Chop the chicken breast and chop the long beans together.

4. Add an egg yolk and mix well with the chopped stuffing.

5. Put the stuffing on the cabbage, fold it in half on both sides and roll it up.

6. Steam in the pot 15 minutes.

7. Pour some black sesame paste in the middle and make it into the shape of firecrackers.

Ten, steamed chicken wings with chopped pepper

food

Chicken wings, soy sauce, star anise, garlic, shallots, chopped pepper, ginger, cooking wine.

working methods

1, wash and drain the middle wing of chicken wings.

2. Chop garlic cloves, ginger slices and shallots, and prepare to chop peppers.

3. Put the chicken wings in a pot with cold water, add cooking wine, onion knots and star anise fire to boil.

4. Take out the chicken pieces and drain them for later use.

5. Pour the hot oil into a cold pot, stir-fry the garlic and Jiang Mo, and then add the chopped pepper and stir-fry.

6. Pour in chicken wings and stir fry, add appropriate amount of soy sauce and stir fry evenly, and put in a container.

7. Add a proper amount of water to the pot to boil, add the fried chicken pieces and steam in a container for 20 minutes.

8, out of the pot, sprinkle with chopped green onion and start to enjoy.

Xi。 Steamed Yu Zi tofu with shrimp.

food

Yu Zi tofu, live shrimp, carrot, onion, light soy sauce, steamed soy sauce, sesame oil, cooking wine, onion and ginger juice.

working methods

1. Wash the live shrimp, remove the shell and shrimp line, and marinate with a little cooking wine and onion ginger juice.

2. Take out Yu Zi tofu and divide it into four parts.

3. Prepare eight thin carrots and lay them flat on the plate.

4. Put Yu Zi tofu on carrot slices and add shrimps.

5. Steam in a boiling water pot for about 3 to 5 minutes.

6. Mix fresh soy sauce, steamed fish soy sauce and sesame oil, add a little cold boiled water and mix well, pour it evenly on steamed shrimp Yu Zi tofu, and finally sprinkle with chopped green onion.

Twelve, steamed handmade lion head

food

Pig leg, horseshoe, ginger, chives, coarse sweet potato powder, water starch, salt, soy sauce, cooking wine, sugar, barbecue sauce.

working methods

1, peeled and diced water chestnut, minced onion and ginger.

2. 1 tbsp sweet potato powder add 5 tbsp water and mix well.

3. Dice the fat and lean meat separately, and put the fat aside for later use.

4. First chop the lean meat into coarse minced meat, add the diced fat meat and chop it into fine minced meat.

5. Add diced horseshoe and minced onion and ginger and mix well.

6. Put the minced meat into a large bowl, add the above seasonings, put on disposable gloves, add water starch made of prepared sweet potato powder several times, and grab the minced meat evenly.

7. Take a proper amount of minced meat and put it in the palm of your left hand. You can use an iron spoon, hold it in your right hand and scrape it round repeatedly in your left hand.

8. Make all lion heads in turn, put cold water in the pot, turn to medium heat and steam for about 8 minutes after the water boils.

9. Take out the steamed lion's head and put it on the plate, and decorate it slightly according to your own imagination.

10, pour the soup from the plate into the pot, add a little water starch and hook it into a thin paste.

1 1, pour the sauce evenly on the decorated plate.

Thirteen, Chunhua Qiushi

food

Lotus root, pork stuffing, carrot, leek, oil, ginger, onion, oyster sauce, cooking wine, soy sauce, thirteen spices and eggs.

working methods

1, peeled lotus root, sliced and blanched with hot water!

2, stuffing: put the right amount of meat stuffing into a bowl, add the right amount of salt, soy sauce, oil consumption, thirteen spices, cooking wine, one egg, carrot, leek, onion, lotus root, ginger into powder, all into the bowl, and stir evenly in one direction!

3. Fold the lotus root slices in half, clip in a proper amount of stuffing, put them in a plate, and do everything well!

4. Cut the lotus root into semicircular pieces, take four pieces and arrange them in order! Be sure to roll it up from one side, pass it through with a toothpick and tie it up!

5, make a lotus, put it in the middle of the plate, and make a flower heart with carrot silk!

6. Steam for 30 minutes.