First, steamed tofu with eggs: raw eggs, tofu, salt, soy sauce, sesame oil and onions.
Practice: prepare the first ingredient in advance, cut the tofu into pieces and put it in a larger plate. Prepare a clean bowl, knock two eggs into the room, add a spoonful of salt, stir evenly in one direction with chopsticks, and then add cold boiled water according to the ratio of 1: 1 and stir evenly.
Pour the stirred egg liquid into the tofu, then scoop out the bubbles on the surface and throw them away. Pour the water into the pot, bring the water to a boil, and steam the tofu and eggs in the pot for 15min. Pour in a spoonful of sesame oil, a spoonful of soy sauce and sprinkle with chopped green onion.
Garlic pomfret food: pomfret, garlic, onion, red pepper, sugar, soy sauce, salt, edible oil, corn flour, monosodium glutamate.
Practice: firstly, remove the internal organs of silver pomfret, then cut two knives on both sides, put them into a larger plate, add salt and rice wine, and marinate them in the room 15min for seasoning. After pickling, put it in corn flour and wrap it with a thin layer of corn flour.
Pour cooking oil into the pot, heat it to 30% heat, add pomfret and fry until golden brown on both sides, take out and control oil and replenish water for later use. Take another oil pan, when the temperature is 60% hot, add garlic and stir-fry until the color of garlic paste turns yellow, then add pomfret, add enough water, add sugar and salt, and continue to simmer 15min. Then collect the juice, sprinkle with monosodium glutamate, red pepper and onion, and you can cook.
Sauced squid food: big squid, green pepper, red pepper, onion, onion, ginger, soy sauce, sugar, salt, edible oil, soy sauce, sesame oil, pepper oil and corn flour.
Practice: first prepare the big squid, clean it, tear off the tendons on the surface, and then cut it into strips for later use. Clean red and green peppers, remove pepper seeds, and then cut into filaments. Onions are also cut into filaments in case of emergency.
Put oil in the pot, heat it to 60%, add squid and cook until it is off, then add green pepper and stir fry together, cook until it is 80% cooked, and take it out for later use. Take another oil pan, when the temperature is 60% hot, add onion and ginger and stir fry until fragrant, then add onion and stir fry for one minute, add soy sauce and stir fry into Chili oil, and then add green pepper, red pepper and squid together. Pour a small amount of corn flour and water, sprinkle with sesame oil and pepper oil, and the onion can be served.
Ingredients: lobster, tomato sauce, onion, ginger, garlic, cooking oil, sugar, salt and rice wine.
Practice: Choose live shrimp, clean it first, then remove the shrimp line, cut off the shrimp whiskers, drain the surface moisture, put it in a basin, add salt and rice wine, and marinate evenly 10min. Add oil to the pot, heat it to 60%, add onion, ginger and garlic, stir-fry until fragrant, then add lobster, and leave the oil until the color turns red.
Pour in tomato sauce, add a little water, sugar and salt, continue to simmer until it tastes good, and then take out the pot and set the plate. Finally, sprinkle with a pinch of onion to decorate.
Dutch bean, lotus root, carrot, fungus, edible oil, salt, red pepper.
Practice: Soak Auricularia auricula in clear water 15min, and don't soak for too long. After steaming, pick it up and clean it up, and break it into small flowers for use.
Clean the peas, boil them in boiling water for three minutes, and then pick them up for later use. Peel and cut the lotus root, clean it, peel and cut the carrot, and cut the red pepper. Add oil to the pot, heat it to 60%, add pepper and stir-fry until fragrant, then add fungus, lotus root and carrot, stir-fry for one minute, and add peas and stir-fry quickly. Add a spoonful of salt, stir-fry a little evenly, and then serve.