[Raw material/seasoning]

2 bamboo shoots, chicken 100g, onion 1, garlic, ginger 1, salt 1, sesame oil, soy sauce 1, pepper noodles 1, and eggs 1.

[production process]

(1) Remove the bamboo shoots dug out of the soil by about 3cm, draw a knife line on one side of the skin, and pour enough rice into the pot to cook for 40 ~-60 minutes. Peel the cooked bamboo shoots, wash them and cut them in half.

(2) Boning chicken, chopping, mashing onion, garlic and ginger, and seasoning with sesame oil, salt and pepper noodles. Fry the eggs into yellow and white, and shred them.

(3) Fill the joints of bamboo shoots with seasoning with diced chicken.

(4) Put the bamboo shoots into the pot, add 2 cups of water, season with clear sauce, and then boil.

(5) Cook until the bamboo shoots are soaked with seasoning. When the soup is almost finished, put it in a bowl, put the eggs on it and add seasoning.

2. Steamed wax gourd cup

Accessories: cooked winter bamboo shoots 100g, water-borne mushrooms 100g, mushrooms 100g.

Production: 1) Wash mushrooms and shiitake mushrooms, peel winter bamboo shoots and chop them into powder; 2) stir-fry in 60% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, thicken after boiling, and cool to make stuffing;

3) Poke cylinder 14 at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it, and apply sesame oil for later use;

4) hollow out the wax gourd column, fill it with stuffing, put it on a plate, steam it in a cage for 10 minute, take it out and put it on a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

3. Steamed whole duck

Ingredients: four catties of flour, four liang of Sichuan salt, two liang of magnolia slices and three fen of pepper. Fifteen peppers, five ginger coins, three onions, five monosodium glutamate and five sesame oil.

Methods: 1. Wash the gluten from the flour and add salt and pepper. Then, cut the magnolia slices soaked in hot water into strips of one to four inches, wrap the magnolia strips with gluten, tie them into duck shapes with gauze and steam them in a bowl. Steamed and further shaped, put your eyes on it with soybeans and press them into wings with a comb. 2. Pour pepper, pepper, Sichuan salt, ginger and onion into the soup, and add monosodium glutamate and sesame oil to serve. Features: the duck is exquisite in shape, with bones and flesh, and the traces of gauze binding are similar to duck skin, giving people a sense of reality. The duck meat is tender, the soup fish is delicious, and the fragrance is overflowing, which makes people salivate.

Step 4 steam eel

Basic ingredients: white eel1000g. Ingredients: ham 15g, water-soaked mushrooms 10g, sheep fat 20g, ginger flower 10g, onion segments 100g, water-soaked winter bamboo shoots 15g, and ginger rice 10g. Ingredients: monosodium glutamate 2. 5g, cooking wine 15g, salt water 10g, vinegar 2. 5 grams, clear soup 200 grams.

1, slam the head of the eel with the back of a knife, make a knife around the neck, dig the skin with your fingers, turn it down, peel it, cut off the fins, then insert chopsticks into the abdomen from the neck, wring out the internal organs, and rinse the fish. Cut it in half. A 5-cm-long segment with a diagonal cross-shaped knife on the back. Cut the onion in half, cut it into 3 cm long pieces and spread it on the plate. Eels are neatly placed in a circle on the plate. Slice ham, winter bamboo shoots and mushrooms, and put them evenly on the fish with ginger flowers and diced suet.

2. Add clear soup to the bowl, add salt water, cooking wine and monosodium glutamate to make juice, pour it on the fish, steam it in a cage and take it out. Take ginger rice and vinegar with you when you take food.

Steamed conch

Ingredients: 350g conch meat, cooking wine, refined salt, monosodium glutamate, soy sauce, vinegar, ginger, onion, pepper, sesame oil, clear soup.

Method:

1. Wash conch meat repeatedly, cut it into two connected pieces from the gap of conch meat, pat it flat with a knife, put oblique flower knives on both sides, and then cut it from the middle. Half of the ginger is chopped and the other half is sliced. Ginger juice is made from soy sauce, vinegar, refined salt and Jiang Mo.

2. Put the conch meat into a dish, add cooking wine, monosodium glutamate, onion, ginger, pepper and clear soup, steam in a cage for about 15 minutes, remove the ginger, onion and pepper, and pour in sesame oil. Serve with a plate of ginger juice.

Features:

The meat is delicious, crisp and delicious.

Efficacy:

Conch meat is rich in protein, fat, various minerals and vitamins. Sweet, cool and non-toxic, it has the effect of clearing away heat and improving eyesight.