Ingredients: pork 500g, water chestnut, ginger, onion, oil consumption, sesame oil, pepper, salt and sugar.
Practice: Take 4 points of fat meat and 6 points of lean meat and cut them into fine dices, and then chop them into meat particles (finely cut and roughly chopped). Slice scallion and horseshoe separately, and grind ginger into mud. Then put the minced meat into a bowl, add all the seasonings and chopped water chestnut, scallion and ginger paste. Stir with chopsticks until the meat becomes gelatinous. Divide the meat into two parts and beat it 50 times in a big bowl with your hands to make the meat firm. Take a small portion of the meat stuffing and rub it into balls alternately with your hands. Rub some hardened meat with your hands and put it in a deep dish. Then boil the water in the pot, put it on a plate, cover it with high fire and steam for 10 minutes. After the finished product is steamed, pour out the soup and a little water starch, reheat it in the pot until it is thick, and pour it on the surface of the meatballs.
2. Emerald prawns
Ingredients: 500 grams of grass shrimp and one cucumber.
Practice: Cucumber peeled and seeded, washed and cut into strips. Remove the shell and head of grass shrimp, remove the mud intestines, draw a line on the back with a knife, blanch and take it out. Put the pot on fire, inject a small amount of water, add cooking wine, salt, monosodium glutamate and white sugar, add grass shrimp to cook slightly, thicken the water starch, add cucumber strips, and pour sesame oil to stir fry evenly.
3. fried eel
Ingredients: 300g eel, 2 bright red peppers, ginger, garlic, pepper, cooking wine, pepper, sugar, vegetable oil and salt.
Practice: the eels are washed and cut into pieces; Add salt, pepper, starch and cooking wine for 5 minutes; Slice pepper, mash ginger and garlic.
Put the wok on fire, heat the oil to 8 minutes, stir fry the eel 1 minute, and add pepper, ginger and garlic to stir fry; Add the soup and sugar, stir-fry for 5-6 minutes, and serve.
4.chilli crab
Ingredients: 500g of meat crab, onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and cooking oil.
Practice: put the meat crab into a vessel and add a proper amount of white wine. After the crab finishes drinking, remove its cheeks, stomach and intestines and cut them into pieces. Wash onion and ginger, cut onion and ginger. Set fire to the pan and drain the oil. When the oil is 30% hot, add pepper and dried pepper and stir-fry until it is spicy and fragrant. Add ginger slices, onion slices and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly, and then take out the pan for instant.
5. Lotus root, winter melon and lentil soup
Ingredients: 380g lotus root, 450g wax gourd, 75g lentil, lean meat 150g, 2 slices of ginger, and appropriate amount of salt.
Practice: Lotus root and wax gourd are peeled, washed and cut into pieces. Wash lentils. Wash, blanch and rinse the lean meat. Boil a proper amount of water, add lotus root, wax gourd, lentils, lean meat and ginger slices, simmer for 2 hours, and season with salt.
Mid-Autumn Festival recipe: sweet and sour pork ribs
6. Sweet and sour pork ribs
Ingredients: 500g pork chop, 50g flour, proper amount of Shaoxing wine, soy sauce, sugar, vinegar, onion, cornmeal and sesame oil.
Practice: Chop pork chop into small pieces of about 1 inch, mix well with Shao wine and salt, and then mix well with proper amount of raw flour, flour and water. Then add 35g of soy sauce, sugar, vinegar and Shaoxing wine, and add water to the raw flour water to make juice for later use. Heat the pan, drain the oil, when it is half cooked, fry the pork chops one by one in the oil pan until crusted, remove the adhesion, and pick up the minced meat. When the oil temperature rises to 70%, drain the pigs into the pan, fry them until the shells are crisp, and take them out. Leave a little oil in the original pot, add the onion and fry until fragrant, then take it out, that is, put the ribs into the pot, quickly put the prepared sauce into the pot, stir fry constantly, and pour in the sesame oil.