The first one: flowers bloom with wealth.
1. Wash the tofu skin, put it in a pot, add appropriate amount of boiling water, soak it for 5 minutes, then take it out and drain it, then cut it into wide strips, then fold it in half, and stack two pieces of tofu skin together without cutting the top and cut it into filaments. Prepare a proper amount of shredded carrot, shredded onion and shredded green radish.
2. Take a cut tofu skin, put a proper amount of shredded carrot, shredded onion and shredded green radish on one end, then roll it up from one end, stand it up to form a chrysanthemum shape, pass it through with a toothpick at the bottom, fix it firmly, and put it around the plate.
3. Take a piece of tenderloin, wash it, cut it into shredded pork, put it in a bowl, add a proper amount of salt, oyster sauce and soy sauce, beat in an egg white, marinate for/kloc-0.5 minutes, then add 2 spoonfuls of starch and stir well.
4. Heat the oil in a hot pot, add the tenderloin, stir-fry until the shredded pork changes color, and then take it out. Leave some base oil in the pan, add the flour paste and bean paste and stir fry, then add the shredded pork, stir well and turn off the heat. Put the shredded pork in the middle of the plate and decorate some green leafy vegetables around the flowers. You can eat it.
The second way: money.
1. Wash quail eggs, cook them in a pot, then let them cool, remove eggshells and put fresh noodles on them. If one is not enough, use more, and wrap all quail eggs.
2. Add more cooking oil to the hot pot. When the oil is hot, put the quail eggs wrapped in noodles in a pot, fry them until golden brown, remove the oil control, put them in a plate, and squeeze them into tomato sauce. You can eat them.
The third way: decorate with lanterns.
1. Wash the pork belly, grind it into minced meat, put it in a pot, add appropriate amount of minced onion and ginger, add appropriate amount of salt, stir it evenly with soy sauce, marinate it for 20 minutes, wash the eggplant, put it on a chopping board, cut it with the seventh knife, then cut it with the eighth knife, put the minced meat between two pieces of eggplant and press it firmly.
2. Add more oil to the hot pot, heat the oil, add eggplant, fry for about 3 minutes on low heat, fry until the surface is golden, take out the oil control, put it in a plate, put a millet spicy pedicle on it, take a carrot, wash and peel it, cut it into filaments, and stuff it into pepper segments. Put pepper segments and shredded carrots at the bottom to make a lantern shape.
3. Heat oil in another pot, add appropriate amount of soy sauce and tomato sauce, stir well, add appropriate amount of water starch, cook until it is sticky, turn off the fire, and pour the juice evenly on the eggplant, and serve.
The fourth way: windfall in hand
1. Cut pig's trotters into small pieces, put them in a pot, add a proper amount of clean water, soak them for 20 minutes, then wash them, put them in a cold water pot, add onions, ginger and cooking wine, boil them with high fire, skim off the floating foam, take them out, wash them with warm water and drain the water.
2. Heat oil in a hot pot, add rock sugar, stir-fry the rock sugar until it is reddish brown, add pig's trotters, stir-fry and color, then add a proper amount of onion, ginger, star anise, soy sauce, a bottle of Tsingtao beer, add a proper amount of water, boil over high fire, and turn to low heat for 45 minutes.
3. After the pig's trotters are stewed until soft and rotten, add rice cakes, add appropriate amount of salt to taste, stir well, stew for another 25 minutes, then turn on the fire until the soup is thick, turn off the fire and sprinkle with white sesame seeds. Serve.