First of all, eggplant and shrimp are slippery
Ingredients preparation: eggplant, prawns, salt, pepper, eggs, starch, onion, pepper, steamed fish, soy sauce.
Operating steps:
1, after washing the eggplant, cut it vertically in half from the middle, put it down flat, cut it every 2 cm, and cut it every two knives to make an eggplant clip.
2. The prawns are peeled off to take the shrimps and chopped into shrimp paste for later use.
3. Add salt and pepper to the shrimp paste and stir well, then add half an egg white and 1 tablespoon starch and stir in one direction.
4. Stuff the shrimp paste into the eggplant folder, put it into the plate in turn, and form a flower shape.
5. Put the plate into a steamer, boil the water and steam for 10 minute until the shrimp paste turns red. The eggplant turns black after long steaming.
6. After steaming, take it out, pour steamed fish soy sauce, put chopped green onion and pepper rings, and burn some hot oil to pour out the fragrance.
Second, shrimp Yu Zi tofu
Ingredients: eggs, prawns, Yu Zi tofu, steamed fish and soy sauce, onions and carrots.
Operating steps:
1. Cut Yu Zi Tofu into 3mm thick discs, and put them into the plates in turn, each overlapping the previous one. This makes the shape more uniform.
2. Prepare 2 eggs, beat them in a bowl, stir them with chopsticks, add 1: 1 water and a little salt and mix well. Pour the egg mixture on the plate of Yu Zi Tofu, and remember to brush the bottom of the bowl in advance.
3, prawns remove the shrimp shell, peel off the shrimp skin, pick out the shrimp line for use, and shred the onion and carrot.
4. Put Yu Zi tofu and egg liquid into a steamer and steam for 10 minute until the egg liquid is solidified, with shrimps in the middle, and steam for another 5 minutes.
5. Take out the shrimps after steaming until they change color, put shredded onion and shredded carrot in the middle, pour some steamed fish soy sauce, and finally burn some hot oil and pour it on the shredded onion to saute.
Third, garlic oysters.
Ingredients preparation: oysters, garlic, millet pepper, coriander, salt, seafood soy sauce and oil.
Operating steps:
1, pry open the shell of the oyster, leave half of the meat for use, and then rinse it.
2. After peeling garlic, put it on the chopping board and flatten it, then chop it into garlic paste. The smaller the garlic, the more fragrant it is.
3. Wash the millet pepper and cut it into pepper rings, then cut the coriander into pieces and put it on the plate for later use.
4. Pour more oil into the pot, add minced garlic, stir-fry slowly until the garlic is fragrant, add millet pepper rings, continue to stir-fry until the millet pepper rings are soft, turn off the fire, add 1 spoon seafood soy sauce and a little salt, and stir well. Pay attention to the salty taste of oysters and don't make garlic oil salty.
5. Put the oysters into the plate in turn and put them flat to prevent garlic oil from flowing out. Then put a spoonful of garlic oil on each oyster.
6. Put the whole plate into the steamer, cover the lid, boil and steam for 10 minute. Steam until the oyster is separated from the shell, and then steam. Sprinkle coriander powder and millet pepper rings.
Fourth, steamed beef with flour.
Ingredients preparation: beef tenderloin, steamed pork rice flour, sweet potato, oyster sauce, soy sauce, pepper, pepper powder and salt.
Operating steps:
1. Slice beef tenderloin, soak it in clear water, squeeze out water and put it in a bowl. Add 1 tbsp salt, 1 tbsp oyster sauce, 1 tbsp soy sauce and 1 tbsp pepper powder and mix well.
2. Peel the sweet potato, cut it into thin slices and put it in the bottom of the steamer in turn.
3. Pour a bag of steamed pork rice noodles into the marinated beef slices, add a small amount of water several times and mix well to keep the surface of the rice noodles moist, so that the steamed beef tastes tender.
4. Put the beef slices wrapped in rice flour on the sweet potato slices in turn, then put them in a steamer, boil the water and steam for 60 minutes until the beef is soft and rotten.
Five, chopped pepper fish head
Ingredients: silver carp head, chopped pepper, cooking wine, pepper, sugar, steamed fish sauce, oyster sauce, onion, ginger and garlic.
Operating steps:
1. Cut some minced garlic, ginger slices and chopped green onion for later use.
2. Chop the fish head from the middle, spread it flat on the plate, put ginger slices on the bottom of the plate, pour 1 tablespoon cooking wine, 1 tablespoon salt and 1 tablespoon white pepper on the fish head, massage by hand to let the fish head absorb it, and set aside for a while.
3. Pour the oil into the pan and add the minced garlic to stir fry. Add 3 tablespoons chopped pepper. The amount of chopped peppers can be based on their favorite spicy degree, then add 1 tbsp oyster sauce, 1 tbsp steamed fish soy sauce and 1 tbsp white sugar, and stir-fry until the chopped peppers are soft and fragrant.
4. Pour the fried chopped pepper on the fish head, put it in a steamer, steam it after the water is boiled 15 minutes.
5. Take out the steamed fish head, sprinkle with chopped green onion, then burn some hot oil on it, and the onion will burst into flames, and the fish head with chopped pepper will be ready.
Steamed eggs with six or three colors
Ingredients preparation: eggs, preserved eggs, salted duck eggs, ham, salt and pepper.
Operating steps:
1. Prepare 2 salted duck eggs, peel them, separate the egg white and yolk, and keep the yolk for later use.
2. Prepare 2 preserved eggs, also peeled, cut into cubes and put them on the plate for later use.
3. 1 Dice the ham and put it on a plate for later use.
4. Separate the albumen and yolk of four eggs and put them into two bowls respectively. Add 1 tbsp salt and 1 tbsp pepper to the egg white and stir well. Egg yolks are also mixed together.
5. Pour the preserved egg diced, salted egg yolk diced and ham diced into the egg white bowl and mix well to make the diced evenly distributed.
6. Find a shallow square or rectangular bowl, brush it with oil, pour in the egg white liquid mixed with three dice, put the bowl in a steamer, and remove the floating foam on the surface with a spoon.
7. Cover the lid and steam in a steamer for about 10 minute until the surface is solidified and white. Open the lid and pour in the broken egg yolk liquid, and continue steaming for about 20 minutes until it is completely steamed.
8. Steamed, open the lid and take it out with gloves. After cooling, demould, and then slice it on a plate. Adjust the dipping sauce with soy sauce, vinegar and Chili oil.
Seven, egg yolk lion head
Ingredients preparation: meat stuffing, eggs, rape, ginger, onion, salted duck egg yolk.
Operating steps:
1. Prepare 300 grams of pork stuffing with 7 points thin and 3 points fat, and beat two eggs into the stuffing.
2. After the eggs are beaten, stir the meat stuffing in one direction, so that the meat stuffing can fully absorb the eggs, and the meat stuffing that absorbs the eggs will become smooth and tender.
3. Add chopped green onion, Jiang Mo, 1 tablespoon pepper, 2 tablespoons light soy sauce, a proper amount of salt and soy sauce, and stir all the seasonings in one direction, so that the minced meat will be very Q-elastic.
4. Add some steamed bread residue to the meat stuffing to make the meatballs more fluffy and stir evenly.
5. Put a quarter of the meat stuffing in the palm of your hand, gently flatten it, wrap a salted duck egg yolk in the meat stuffing, and then make it into a ball.
6. Put the big balls wrapped with duck egg yolk into the flat plate to make 4 balls. Then steam in a steamer for 15 minutes, and steam the meatballs.
7. Pour the right amount of oil into the wok, add chopped green onion and garlic to stir fry, pour the right amount of soy sauce, soy sauce and sugar into the wok, and then add some water starch to thicken the juice.
8. Pour all the thick soup on the meatballs, and our salted eggs will be ready.
Eight, braised pork with plum vegetables
Ingredients preparation: pork belly with skin, plum, onion, ginger, garlic, pepper, fragrant leaves, star anise, pepper, cooking wine, soy sauce, soy sauce, fermented bean curd, sweet noodle sauce, allspice powder, pepper powder and white pepper.
Operating steps:
1. Put pork belly in cold water, add onion, ginger, star anise, fragrant leaves, cinnamon and pepper, add appropriate amount of cooking wine and a little salt, cook for half an hour, and then take it out of the pot to cool for later use.
2. Dried prunes are soaked in advance and cut into pieces with a knife to facilitate the taste. Chop chopped green onion, minced garlic and Jiang Mo for later use.
3. Punch a few holes in the pork belly skin with a toothpick, then brush some soy sauce on the skin and put it in a ventilated place to dry the moisture on the skin surface.
4. Add 3 tbsps of soy sauce, 1 tbsps of soy sauce, 1 slice of fermented bean curd, 1 tbsps of sweet noodle sauce, 1 tbsps of cooking wine, appropriate amount of spiced powder, appropriate amount of white pepper powder, appropriate amount of pepper powder and appropriate amount of sugar, and stir evenly with a spoon.
5. The oil temperature in the pot is about 60% hot. Put the pork belly skin down into the oil pan and cover it to prevent the oil from being burnt.
6. Fry until the skin becomes darker, and turn over and fry the other side. After frying, the fish skin is soaked in cold water.
7. Soak for about half an hour, and many bubbles will appear on the surface.
8. Cut the fried pork belly vertically from the skin and cut it into pieces with a thickness of two or three millimeters. Don't cut too thick.
9. Put the sliced meat into a bowl, add the juice prepared before, add the onion, ginger and star anise leaves, stir evenly by hand, and marinate for one hour so that the meat can fully absorb the juice.
10. Take out the marinated meat slices with the skin facing up, code them one by one by hand, and put them in a bowl with the skin facing down.
1 1. Heat oil in a pan, add chopped green onion, minced garlic and ginger and pepper, stir-fry until the prunes are soft, then pour in half the juice of bacon and stir-fry evenly.
12, put the fried plum vegetables on the meat slices in the bowl and compact them by hand.
13, put water on the pot, put the bowl on the steamer, steam it for one and a half hours, then take it out of the pot, put a plate on the bowl, hold the bowl and the plate with both hands, quickly reverse it and take it off.
14. Pour the remaining bacon juice into the pot, add appropriate amount of water starch, cook until it becomes thick, pour it on the braised pork, and sprinkle chopped green onion on the surface to decorate.