Features: Different colors, beautiful shape and unique taste. Ingredients: 1 strip of cold melon, eggplant, green red glutinous rice, three-fat and seven-lean pork, appropriate amount of shrimp, egg seasoning, etc. Output: 1. Chop shrimp and pork with a knife, add eggs and seasonings, mix well, fly eggplant and wax gourd together, obliquely cut the bell pepper, remove the core, obliquely cut the cold melon into sections, each section is about 3cm long, and remove the pulp.
Crystal chicken
Features: smooth color, original flavor, tender meat and delicious taste. Ingredients: domestic Sanhuang chicken 1 piece, about 1 kg, ginger slices, red dates, peanut oil, raw salt and other seasonings. Production: Cut Sanhuang chicken into small pieces, put them in a earthen bowl, then add seasoning and steam for about 15 minutes.
Niangzui river shrimp
Features: Shrimp is fresh, sweet, mellow and delicious. Ingredients: 250g of fresh shrimp, 500g of Hakka Niang wine, 6g of Le Jia chicken powder, a little salt and 6 slices of ginger. Production: put Hakka Niang wine and ginger slices into a water pot, add raw prawns and monosodium glutamate, and cook with salt.
Dongjiang stuffed tofu
Features: the soup is fragrant, tender and delicious, and served in the original pot. Ingredients: peeled meat 6 Liang, fresh minced fish 2 Liang, tofu 16, refined salt, monosodium glutamate, a little pepper, light soup 2 Jin, clear water 2 Liang, peanut oil 3 Liang. Production: 1, cut the upper meat, add minced fish, season, and tart until gelatinized into meat stuffing; 2. Dig a small hole with a length of 2.5 cm and a width of 1.5 cm in the middle of each piece of tofu, and brew the meat into the small hole; 3. Heat the wok fiercely, put tofu into the wok piece by piece, fry until golden brown, add soup twice, season, add left-handed fish, stew until cooked, add soy sauce, put it into the plate piece by piece, pour the sauce on it and sprinkle with chopped green onion.
Braised grass carp
Ingredients: grass carp 1 strip, about 1 kg, ginger slices, red dates, peanut oil, raw salt and other seasonings. Production: Scale grass carp, slaughter it, cut it into large pieces, put it in a pottery bowl, then add seasoning and cover it. Features: the meat is tender and smooth, crisp and delicious, with good color, flavor and taste.
Salted duck meat
Features: Duck meat is rich in flavor, with prominent main flavor, salty, sweet and delicious. Ingredients: 1 duck, 1 kg wax gourd, dried tangerine peel, ginger, galangal, celery stalk, onion, garlic and other seasonings. Production: firstly, slaughter the ducks and add seasonings and sauces; Marinate for about 1 hour, scoop up and drain, fry in an oil pan until golden brown, then marinate in a secret pot for 30 minutes, scoop up and cut into pieces, and serve.
Osmanthus fish soup
Features: Knife products taste tender, smooth and clear, sweet and fresh. Ingredients: osmanthus fish 1 strip (about 1 kg 2), 2 ounces of shredded pork, 2.5 kg of light soup, salt, monosodium glutamate, pepper and ginger slices. Output: 1. Firstly, the osmanthus fish is scaled, slaughtered, fleshed, cut into pieces, and the fish bones are cut into pieces; 2, wok, pull fish oil, fry the fish bones thoroughly, add soup twice and roll it into milky white, put the wok on the dish porcelain, simmer the dish from a distance and put it on both sides of the dish.
Dongjiang brine chicken
Features: light yellow color, refreshing skin, smooth meat and fragrant bones. Ingredients: chicken 1 piece, refined salt 2 yuan, wine, a little star anise, 2 pieces of ginger, 2 onions, 3 pieces of sandpaper, lard 2 yuan, soy sauce 2 yuan, coarse salt 10 yuan. Production: 1, hang the chicken dry, wrap it with refined salt, put ginger, onion, star anise, sand and wine into the inner room and wrap it with soy sauce; 2. Smooth the sandpaper, coat it with lard, and then wrap the chicken; 3. Stir-fry the coarse salt, then open the center, put the wrapped chicken in the oven until cooked, and take out the paper. 4. Tear the chicken hand into a stomach, skin and meat, and then reconstruct it into the shape of a chicken.
Stewed pork with brown sauce
Features: golden color, refreshing, soft and not greasy. Ingredients: pork belly 1 kg 8 Liang. 4 Liang of rock sugar, 2 pieces of south milk, Chinese prickly ash and star anise, wine, salt and sauce. Production: 1, cut pork belly into small pieces of 3×2 cm; 2. Add water to the rock sugar wok, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well and simmer with slow fire; 3. Put the cooked breast meat neatly into the buckle bowl and then buckle it on the plate.
Potato shredding pot
Features: sweet and refreshing, smooth but not greasy. Ingredients: Heyuan Li Anping shredded potatoes, chicken juice, garlic, peanut oil, seasonings, etc.