material
Ingredients: 500g of wax gourd.
Accessories: ham 80g, fresh mushrooms 20g.
Seasoning: 2 grams of monosodium glutamate; 5 grams of onion; 8 grams of yellow rice wine; 8 grams of sugar; 3 grams of salt
Exercise 1. Peel the wax gourd and cut it into pieces with a length of 6.5 cm, a width of 3.5 cm and a thickness of 1 cm, about 15 pieces. Cut a knife in the middle of each piece, but connect them together. The mushrooms are soft.
2. Slice the ham into slices the same size as the melon, and cut the onion into small pieces.
3. Put the ham slices into the melon, put them into a deep dish, put three mushrooms in the middle, add 8 grams of broth, onion (cut into pieces) and Shaoxing wine, 8 grams of sugar, 2 grams of refined salt and monosodium glutamate, and appropriate amount of onion and broth, cover with microwave film, and steam over high fire for 18 minutes until transparent.
Ham asparagus roll
Nutrition supplement station:
16g fat, 24g protein, 29g carbohydrate,1486kcal (356kcal).
material
Sauce: 200ml milk, 2 eggs, butter 1 teaspoon (5g), chopped leek 1 teaspoon (15g), salt12 teaspoon (3g), asparagus roll: green asparagus 1000g.
working methods
Sauce practice:
Put all the ingredients in a small bowl and mix well.
Asparagus roll method:
Add water to the pot, boil the green asparagus, put it in the pot, stew for about 3 minutes, then take it out and take a cold shower.
Divide three boiled green asparagus into 1 groups, roll them on ham slices respectively, then put them in a flat-bottomed high-temperature container, and then pour the adjusted sauce.
Cut the small potatoes into four pieces and put them on the baking tray. Brush with olive oil and season with salt.
Baking method:
Preheat the oven to 200 degrees, and bake the green asparagus rolls and potato wedges in the middle of the oven for 20 minutes.
Steamed cod with mushroom and ham
material
Cod 1 Sliced Lentinus edodes, 2 slices of Jinhua ham 10g shallot 1 Sliced ginger 1 tablespoon steamed fish with soy sauce (15ml) 1 tablespoon cooking wine (15ml)/kloc-0.
Practice 1) Rinse the cod pieces and fully absorb the water on the surface of the cod with paper towels. Mushrooms are soaked in warm water at 40 degrees 1 hour in advance, then washed and cut into filaments. Wash Jinhua ham and cut it into filaments.
2) Wash and slice ginger. Wash shallots and cut into sections. Pour the steamed fish, soy sauce, cooking wine, sugar, salt and pepper into a small bowl and stir well.
3) Take a high-temperature resistant plate, put the cod pieces in, spread a layer of shredded mushrooms and ham, then pour in the prepared juice, and finally put the ginger slices and shallots.
4) Pour clean water into the steamer, put the plate containing cod on the steamer, cover the lid, heat it to boiling with strong fire, and continue steaming for 5 minutes. Pick up slices of onion and ginger, sprinkle with a little chopped green onion and chopped red pepper to decorate.
Steamed wings with mushroom and ham
material
300g chicken wings, fresh mushrooms120g, pickled fungus100g, 200g ham, 2 teaspoons salt1/,2 teaspoons soy sauce, 2 teaspoons cooking wine 1/2 teaspoons pepper 1/2 teaspoons sugar/.
Exercise 1. Wash the chicken wings, dry them and cut them in half. Wash and drain the mushrooms and divide them into two parts (if the mushrooms are big and thick, they can be cut into 3-4 thick slices). Tear the soaked fungus into small flowers. (All ingredients are almost the same size)
2. Boil the water in the pot, add fungus and mushrooms, blanch for three minutes, remove and rinse with cold water, and drain.
3. Put chicken wings, mushrooms and fungus into a large bowl, add salt, soy sauce, cooking wine, pepper, sugar and monosodium glutamate, and fish well. Finally, pour in olive oil and marinate for 30 minutes.
4. Cut the ham into thick slices of about 7mm, one slice into four pieces.
5. Arrange all the ingredients in a deep bowl (or place them at will) in the order of "chicken wings-mushrooms-fungus-ham slices-chicken wings".
6. After the steamer is boiled, put the bowl in and steam 13 minutes.
7. Take out, sprinkle with chopped green onion, and pour hot sesame oil on chopped green onion.
Potato and ham thick soup
material
Three potatoes (potatoes), 1/6 Chinese cabbage (cabbage), one onion, one ham and one coriander, and seasonings: chicken essence, salt and pepper.
working methods
Peel and dice potatoes, shred cabbage and dice onions.
The above three kinds of vegetables are stewed in a pot with water (as long as they are flush with vegetables), and then poured into a blender and stirred several times to break them.
Put it back into the pot, add diced ham or sliced ham, add chicken essence, salt, pepper and other seasonings to taste, and finally sprinkle with chopped coriander.