Ingredients: 500g fat sausage.

Accessories: 20g of garlic, 0/0g of Yangjiang Douchi/kloc-,5g of pepper, 5g of onion, 5g of red pepper ring, 3g of peanut oil ground by Farmer S, 3g of Zhimeizhai soy sauce, 3g of oyster sauce, 3g of raw flour, 2g of chicken rice soy sauce, 2g of sugar and 2g of salt.

1. Knead the pig's large intestine, marinate it with salt and vinegar 10 minute, rinse it off under a trickle, then blanch it in a boiling water pot, take it out, dry the surface water with a towel and replace it with pieces for later use.

2. Put garlic seeds (pat pine), Yangjiang lobster sauce and wild pepper into the pot, add Zhimeizhai soy sauce (Guangzhou local specialty with mellow flavor, which can be replaced by Haitian soy sauce), oyster sauce, chicken rice sauce, peanut oil, sugar and salt, and mix well. Finally, add raw flour and stir well. Steam in a steamer 10 minute until cooked. Take out and sprinkle chopped green onion on the surface.

Steamed spare ribs with taro?

At present, all kinds of ribs are mainly light, and the taste type is relatively single. This kind of ribs is cooked with Lipu taro, which is full of flavor and slightly sweet in the mouth. Cooking by steaming can retain the nutritional value and moisture in ribs.

Raw materials:

Ingredients: 200g of ribs, 0/00g of taro/kloc.

Seasoning: Material A (salt 5g, monosodium glutamate 8g, cooking wine 6g, Master Sun steamed meat powder 30g), Material B (salt 3g, chicken essence 4g, cooked lard 30g, broth 100g, pepper 7g), red pepper 5g, chopped green onion 5g and salad oil 50g.

1. Change the ribs to 2cm long and marinate them with material A for 3 hours; Taro became a diamond with a side length of 1.5 cm.

2. Put taro into the bottom of the bowl, add material B and ribs, and steam in a steamer for 30 minutes. Sprinkle chopped green onion and red pepper when serving, pour in hot oil and take out the pan.

Steamed baby cabbage with ham and garlic

1. Wash and drain the baby cabbage, put it on a chopping board, slightly cut the root of the cabbage, cut the whole plant, put it in a steamer and steam for 6-8 minutes until it is cooked.

2. When steaming vegetables, wash and cut peppers, wash shallots and cut garlic cloves.

3. Heat the wok without putting oil, put the whole ham into the wok, fry until fragrant on both sides, and cut it into strips on the cooked food chopping board.

4. Take out the steamed doll dish, pour the juice in the dish into a small bowl for later use, and spread the shredded ham on the steamed doll dish.

5. Heat the wok and oil it. Stir-fry Chili rings in a wok with an oil temperature of 30% to 40%, stir-fry garlic in a wok, and pour a small bowl of vegetable juice into the wok to boil. Add delicious soy sauce, sugar and salt to taste and thicken with water starch.

6. Mix and concentrate the sauce cooked in the pot, pour it on the noodles of ham and baby cabbage, sprinkle with shallots and serve.

Steamed pumpkin with garlic flavor

Pumpkin 300g red pepper 1 tbsp garlic 2 tbsp onion 1 tbsp ginger 1 tbsp stock 1 tbsp soy sauce 2 tbsp sesame oil 1 tbsp water 2 tbsp.

1. Peel the pumpkin, remove the pulp, wash it, cut it into pieces about 0.3cm thick and put it on a plate.

2. Heat vegetable oil in a wok, add garlic when the oil temperature is 40%, stir-fry until golden brown, then add chopped green onion, ginger and red pepper and stir-fry until fragrant.

3. Pour in soy sauce, broth, sesame oil and boiling water, and turn off the fire.

4. Pour the cooked garlic crisp juice on the pumpkin slices.

5. Put in a steamer, boil and steam for 6-7 minutes, and sprinkle with chopped green onion.

Cold steamed eggplant

1. Material: eggplant (purple skin, long) 3 shallots, sesame oil, soy sauce, salt and sugar.

2. Wash the eggplant, remove the pedicle and put it in the steamer. Steam for about 10 minute. The whole eggplant can be steamed to prevent the absorption of excess water. Chopsticks are easy to puncture, which means they are steamed. )

3. Let the steamed eggplant cool, tear it into strips and set it on the plate.

4. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well. (Red is wolfberry for decoration. Spicy food can be replaced by red pepper)

Flammulina velutipes with chopped pepper

Flammulina velutipes 300g chopped pepper 2 tbsp leek 2 tbsp vegetable oil 1 tbsp steamed fish and soy sauce 1 tbsp.

1. Rooted Flammulina velutipes, washed and drained.

2

1 dried codfish mushroom, 2 onions, 2 ginger, 3 pieces of cooking wine, 1 tbsp steamed fish, 1 tbsp soy sauce.

1. Mushrooms are soaked, washed and sliced; Chop onion and shred ginger.

2. Put the onion ginger on the steaming plate, and then put the washed cod fillets on the onion ginger.

3. Put mushrooms on cod, add cooking wine and steamed fish and soy sauce.

4. Shake the plate gently and spread the sauce evenly on the ingredients.

5. Boil hot water in a steamer, steam cod for 10 minute, and sprinkle with chopped green onion.

Tangyuan glutinous rice sparerib

Glutinous rice 200g pork chop 300g chives, 2 spiced powders 1/2 teaspoons soy sauce 1/2 teaspoons oyster sauce 1/2 teaspoons cooking wine 1 teaspoons vegetable oil 1/2 teaspoons salt 1/2 teaspoons.

1. Buy small ribs, let the store chop them up, wash them at home, drain the water, put salt, vegetable oil, five-spice powder, onion, ginger, soy sauce, oyster sauce and cooking wine for half a day.

2. Soak glutinous rice in advance and spread reed leaves in the cage.

3. Wrap each rib with glutinous rice.

4. Put it in a cage, steam it over high fire, steam it over medium fire for 40 minutes after the water boils, and put the onion into the pot.

Kaiping Wuchang fish

Wuchang fish 1 red pepper, 2 sesame oils 20g onion 20g mashed garlic 10g ginger 10g white pepper, proper amount of cooking wine 15g salt 1 teaspoon vinegar 30g chicken essence, and half a teaspoon steamed fish soybean oil 20g.

1. Clean Wuchang fish, and cut the middle part into pieces with a knife (you can cut it or not, and the knife method is to cut it from the back, and the belly of the fish is connected, so personally, it is better to cut it and it is easier to marinate).

2. Put the cut fish skin into a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5- 10 minutes.

3. Discard the fish tail, put the fish head up into the plate, put the fish fillets into the plate in a fan shape to make a triumphant shape, then sprinkle the minced ginger and garlic on the surface, put them into the steamer of SAIC, and steam for about 8- 10 minutes.

4. Cut the small red pepper obliquely into rings, chop the shallots, take out the steamed fish, pour out the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally pour the steamed fish, soy sauce and sesame oil.

[Steamed eggs with white clams]

3 eggs, China wood frog, 200g ginger, onion and sesame oil.

1. Boil ginger and scallions with water, add washed white clams and cook until slightly open for use.

2. Break the eggs and add 150ml white clam water.

3. Grease the plate, add the boiled white clams, and pour in the sifted egg liquid.

4. Cover with plastic wrap, boil, put in water, and steam over high fire for 10 minute until the egg liquid is solidified.

5, drenched with delicious fresh and sesame oil.

Steamed scallops with garlic and vermicelli

4 Scallop vermicelli, half a handful of shallots, ginger, garlic, 1 clove cooking wine, soy sauce, salad oil, salt, chicken essence, 2g.

1. Wash scallops, and soak the vermicelli in warm water 10 minutes in advance; Slice ginger, 1 clove garlic into minced garlic, and onion into chopped green onion; Heat a little oil in the pan, reduce the heat, add 1/2 garlic powder and stir-fry until fragrant.

2. Add a little salt to minced garlic and the other half of raw garlic, and mix well with chicken essence for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them in the shell and sprinkle a little salt evenly.

3. Put the cut scallop meat on the vermicelli, evenly pour a little yellow wine into each vermicelli and sprinkle with minced garlic.

4. Put some shredded ginger on it and steam it in a boiling pot for 5 minutes. Pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, then take a pot of oil and burn it until it smokes, and then pour it evenly on the chopped green onion to stimulate the fragrance.

[Steamed tofu with minced meat]

Lactone 1 box pork stuffing 100g persimmon pepper, a little red pepper, a little cooking wine, a little salt, 3 tablespoons sesame oil, 3 tablespoons pepper and a little onion.

1. Remove the plastic cover of lactone tofu and buckle it upside down on the plate. Cut the four corners of the lactone tofu box and let it enter the air, so that the lactone tofu can be easily poured on the plate.

2. The minced meat is mashed with a blender and marinated with a spoonful of cooking wine and a little salt for about ten minutes.

3. Slice the lactone tofu for later use. When cutting, slice directly on the plate from top to bottom with a knife.

4. After the lactone tofu is left for one hour, a large amount of water may flow out.

2 chicken legs, peas 1, chopped pepper 1, ginger 1 spoon, garlic 1, 5 cloves of seafood sauce, soy sauce 1 teaspoon, cooking wine 1 teaspoon, pepper 1 teaspoon.

1. Cut a few knives diagonally on the chicken leg to facilitate pickling; Put the cut chicken leg into a bowl, and add appropriate amount of salt, garlic, ginger, soy sauce, seafood sauce, cooking wine and pepper.

2. Massage evenly by hand and put it in the refrigerator for more than two hours; Take out the pickled chicken legs and put them on a plate, covered with chopped pepper.

3. Boil the boiling water, add the right amount of salt and a few drops of oil, and add the sweet beans for a while; Take out the blanched sweet beans for later use.

4. Steam the chicken legs for another twenty minutes; Take it out and put the sweet beans aside.