Here are some recommended recipes

Dry-fried prawns

Ingredients: 450g prawns, 7g refined salt, 20g cooking wine, 8g soy sauce, 10g sugar 200 grams of oil

Method: Remove the beards and feet of the prawns, cut the prawns into two sections, and marinate them with salt for 10 minutes; heat the oil in a frying pan, add the prawn sections, and fry repeatedly When cooked, add cooking wine, sugar and soy sauce, mix well and remove.

Chrysanthemum yellow croaker soup

Ingredients: 250 grams of fish midsection, 2 grams of ginger, 20 grams of green onions, 1000 grams of chicken broth, 50 grams each of shredded mushrooms and bamboo shoots, 20 grams of shredded Jinhua ham , 160 grams of soft tofu, 2 eggs, 15 grams of cornstarch, 5 grams each of oil and coriander, 3 grams each of feverfew, sesame oil, refined salt, 1 gram pepper, 6 grams soy sauce, 3 grams cooking wine;

1. Marinate the fish with scallions, ginger, cooking wine and refined salt for 10 minutes, steam it in a basket for 6 minutes and take it out;

2. Put the cooked ham, Cut the mushrooms into thin strips, beat the egg yolks, and set aside;

3. Add oil to the wok and put it on a high fire, add the green onions and stir-fry until fragrant, ladle in the chicken soup and bring to a boil, add cooking wine, shredded bamboo shoots, Shred the shredded mushrooms and boil again, add the fish meat, egg yolk, and tofu juice to the pan, add soy sauce, refined salt, and vinegar, mix well, remove from the pan and put on a plate, sprinkle with chrysanthemums, cooked ham shreds, ginger shreds, and pepper.

Scallops and lettuce

Shanghai style dish, green and fragrant, crisp, tender and delicious

Ingredients: 50g scallops, 12 lettuces, 100g stock.

Method: Steam and tear the scallops into shreds. Blanch the lettuce in half a pot of boiling water with refined salt and remove. Stir-fry the scallion segments over high heat. Pour in the broth, refined salt, blanched lettuce and dried scallops. Bring to a boil. Thicken with wet starch.

Winter melon balls

Ingredients: 800 grams of winter melon, 250 grams of Kaiyang, 200 grams of minced chicken, 100 grams of fresh soup.

Method: Process the winter melon into small hollow balls, fill the ball with Kaiyang, seal it with chicken mince and steam it in a cage. Stir the onion and ginger in the oil pan, add fresh soup, refined salt, wet starch to thicken it and pour it on the winter melon balls. .

Chips with Nut Sauce

Ingredients: 500 grams of pork ribs, silver sprouts, nuts.

Seasoning: pork rib sauce, rice wine, soy sauce, sugar, monosodium glutamate, starch, cooking oil, chopped green onion, minced garlic, ginger slices.

Preparation: Take mung bean sprouts, remove both ends and wash them with clean water. Cut the ribs into a rectangular shape, blanch in water and fry in oil until light red. Add green onions and ginger slices to the original pot and stir-fry until fragrant. Add the chops and add seasonings. Bring the chicken soup to a boil over high heat, then simmer over low heat until crispy but not rotten, then the juice is reduced. Sprinkle with chopped nuts, chopped green onion and minced garlic. Stir-fry the silver sprouts until cooked and place them in a basin.

Cold jellyfish head

Ingredients: 150g jellyfish head, 25g minced chives, 15g soy sauce, appropriate amount of sugar, 2g MSG, 10g sesame oil, 15g refined oil .

Method:

1. Use jellyfish heads pickled every other year, wash off the sediment, soak in clean water for 5-6 hours, then rinse the sediment and follow the sting flaps Cut into small pieces, rinse with sand and filtered water for a few hours and set aside.

2. Put the minced scallions in a small bowl, heat the refined oil in the pot, and pour it into the bowl of minced scallions to make the minced scallions smell fragrant to make scallion oil.

3. Strain the water from the jellyfish head, put it into a bowl, pour 80℃ boiling water into it, blanch it, immediately decant the boiling water, add soy sauce, sugar and MSG while hot, mix well, then pour in sesame oil , scallion oil on the plate.

Sausage salted yellow rolls

Ingredients: 200 grams of Cantonese sausage, 400 grams of salted egg yolk, 200 grams of Baiye (tofu skin), a little salt;

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1. Steam the salted egg yolk in a basket, take it out and press it into a fine paste; blanch the yolk in a pot of boiling water with refined salt and take it out; steam the Cantonese sausage.

2. Place the hundred pages flat on the chopping board, smear with salted egg yolk paste, then put the sausage, and then gently roll the hundred pages into a sausage salty yellow roll.

3. Place the tightly rolled salty yellow sausage rolls on a flat plate, steam them in a basket for 15 minutes, take them out, put them in the refrigerator to freeze slightly, and finally take them out and slice them onto a plate. Serve.