1, steamed meat with mushrooms:
Locals call it "dried pork". The meat of this dish is red and bright, and there is meat oil in the dish. The more steamed, the more fragrant it is, and the entrance is crisp and rotten. Because meat and oil are steamed, this dish can be fat but not greasy. Now the diet has improved. In order to make the taste more suitable for modern people's tastes, wrap it in steamed bread, and it will never get tired of eating!
working methods
1. Wash two pieces of pork belly (because I dare not try too much) and cut into thin slices; A handful of dried prunes, soak in clear water for a while, remove and pinch off the water.
2. Put the dried plums and meat slices into a container, add salt and mix well. There is no salt in dried prunes. This is done to make them delicious.
3. Put the sliced meat neatly into a proper container, and then sprinkle dried plums on the surface. Add water to the steamer (a little more water), put it in a container filled with plum meat, boil for about five or six minutes after the fire, and then steam for about three hours on medium heat. It's better to cover the basin so that water vapor can't easily enter.
Put the steamed meat upside down on the plate and you can eat it.
2, Qiandao Lake fish head:
Qiandao Lake is located in Chun 'an County, Xiao Xi, Hangzhou City, Zhejiang Province, China, 65,438+050 kilometers away from Hangzhou and Huangshan Mountain respectively. It is the back garden of the Yangtze River Delta. The scenic spot has clear water, beautiful natural scenery and excellent ecological environment. It is named because there are 65,438+0078 emerald islands in the lake. The most famous dish in Qiandao Lake series is Qiandao Lake organic fish head, which is similar to steamed fish head and has no muddy taste. No fishy smell; The meat is tender and sweet, and the taste is rich.
Material: 500g silver carp head.
Accessories: a piece of white tofu
Seasoning: 10g ginger, 50g peanut oil, 6g salt.
Features: the soup is rich and delicious, and the fish head is crisp and rotten.
Production method:
1, remove gill from fish head, and wash;
2. Cut the white tofu into pieces
3. Fry the big fish head into a slightly yellow color in an oil pan;
4. Peel and slice ginger;
5. Put the wok on the fire, pour a proper amount of water, and add fish head, ginger slices and white tofu;
6. Turn to slow fire and cook until the tofu is delicious. When the fish head is crisp and rotten, add salt to taste.