First, Hua Jiao Lycium barbarum chicken feet soup
Material preparation: glue 1 block, 6 chicken feet, 200g lean meat, 4 red dates, Lycium barbarum1block, etc.
1, the flower gum is soaked in cold water one night in advance, the red dates are pitted, and the medlar is washed for later use.
2. Wash chicken feet with water after blanching.
3. Cut the lean meat into large pieces, blanch it, and then rinse it with clear water.
4. Put the water in the pot. After the water is boiled, put all the materials in. First, cook for about 20 minutes on high fire, then turn to low heat, and cook for another two and a half hours, seasoning with appropriate amount of salt.
Second, glutinous rice fish-flavored meatballs
Material preparation: 300g pork, 150g shad meat, 50g glutinous rice, 2 eggs, half carrot, pepper and corn flour.
1. Soak the glutinous rice in place for at least 2 hours in advance.
2. Chop the pork into stuffing; Peel and slice carrots.
3. Remove the skin and bones of shad, chop the fish into stuffing, put it in a bowl, add appropriate amount of pepper, Jiang Mo and salt, and stir together. Continue to add pork stuffing, 1 egg, raw flour and fresh vegetables, and stir well.
4. Take a proper amount of stuffing, knead it into about 5 cm, roll it on the soaked glutinous rice, evenly stick it on the glutinous rice, then spread it on the carrot, and steam it in a steamer for about 15 minutes.
Third, pork ruyi roll
Material preparation: 300 grams of lean meat, 3-4 eggs, 4 mushrooms, 2 pieces of laver, and appropriate amount of onion and ginger.
1, beat the eggs first, pour the egg white into the meat stuffing, and put the yolk in another bowl.
2. Then wash the onion, ginger and mushrooms, cut into pieces and pour them into the meat stuffing. Add some salt, chicken powder, a little soy sauce and oyster sauce to adjust the meat stuffing.
3. Pour the water starch into a bowl with egg yolk, beat it well and spread it into an egg roll in a pan.
4. Put the egg roll on the chopping board, then put sushi laver on the egg roll, spread the meat on the laver, roll it in half from top to bottom, and then roll it in half from bottom to top. The two sides touch each other and look like a wishful shape from the side.
5. Wrap the rolled Ruyi roll tightly with plastic wrap, steam it in a steamer for about 10 minute, cool it and cut into pieces.
Four. Loquat syrup
Material preparation: 6-8 loquats, appropriate amount of rock sugar, etc.
1. Wash loquat, cut it with a knife, peel it off, and remove the inner core and inner membrane.
2. Put a proper amount of water and processed loquat into the pot.
3. After boiling, turn to low heat, continue to cook for 20 minutes, add appropriate amount of rock sugar, and serve after the rock sugar is dissolved.
5. Fried garlic seedlings with mushrooms and lean meat
Material preparation: fresh mushrooms, garlic moss, pork tenderloin, onion ginger, cooking wine, starch, soy sauce, salt, vegetable oil, etc.
1, wash mushrooms and garlic moss. Cut the mushrooms into slightly thick slices with an oblique knife, and cut the garlic into sections.
2. Slice tenderloin, add onion ginger, cooking wine and soy sauce and mix well until the juice is invisible, then add corn starch and mix well until it is thick.
3. Add vegetable oil to the pot and heat it. Pour the sliced meat into the fire and stir-fry until it changes color. The vegetable juice is clear, and the meat slices are shoveled out for use.
4. Stir-fry the mushrooms and garlic moss with the remaining oil in the pot until the mushrooms are soft and the garlic seedlings are mature. Pour in the fried meat slices, add salt, add soy sauce to color, stir well and stir-fry until fragrant.
6. Fried vegetables with dried chicken and tofu
Material preparation: chicken breast, Chinese cabbage, dried bean curd, onion ginger, starch, cooking wine, soy sauce, Pixian bean paste, salt, vegetable oil, minced garlic, etc.
1, prepare the ingredients. Tear the cabbage into pieces by hand, soak it in clear water, wash it and control the water for later use. Cut the dried bean curd into triangular or rhombic pieces for later use.
2. Slice chicken breast, add onion ginger, soy sauce and cooking wine and mix well, then add starch and stick it for later use.
3. Add vegetable oil to the pot and heat it. Pour in the sliced meat and stir-fry until it changes color. Scoop it out for use.
4. Use the remaining oil in the pot, stir-fry Pixian bean paste to give red oil, stir-fry dried tofu a few times, add half a bowl of water, add salt to taste, and bring to a boil, until the vegetable juice is a little.
5. Pour in the cabbage, add some soy sauce to color it, and stir fry until the cabbage is slightly wilted and green.
6. Pour in the fried chicken slices, add minced garlic, stir fry a few times, add water and starch to make a film, and turn off the heat.