Seasoning: 5g salt and 4g pepper.
Exercise:
1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tbsp oil until soft, and then put it in a stew;
2. Slice pork belly;
3. Shred squid, blanched and fished out;
4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;
5. Cook the ham before taking out the slices;
6. Soak the mushrooms, remove the pedicels and put them on Chinese cabbage;
7. Cut the grass shrimp, blanch it and take it out for later use;
8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.
May you always get more than you wish for!
Ingredients: 900g carp.
Accessories: pork 150g, white radish 150g.
Seasoning: green onion 15g, ginger 10g, cooking wine 15g, salt 5g, pepper 3g and starch 5g (corn).
Exercise:
1. Wash and chop pork, add seasoning (wine 1 tbsp, Jiang Mo1/2tsp, salt1/2tsp, a little pepper, water starch1/2tsp) and mix well;
2. Wash and dry carp, add seasoning (1 tablespoon wine and 1 tablespoon soy sauce) and marinate for 10 minute;
3. Stuff the meat into the belly of the fish, fry both sides of the fish with 3 tablespoons of oil and take it out;
4. Stir-fry shallots and ginger in 2 tbsp oil, then take them out and add diced white radish and seasoning (2 tbsp soy sauce, 65,438+0 tbsp wine, 65,438+0 tbsp vinegar, 3. 1/2 tablespoons sugar, 1/2 teaspoons salt, a little pepper and 65438+ water starch).
5. After boiling, add carp and simmer for 1 hour. When the soup is slightly dry, thicken it and sprinkle with chopped green onion.
A letter of peace from home
Ingredients: lettuce180g, dictyophora indusiata 20g, Hericium erinaceus 20g,
Accessories: Radix Astragali 35g, Radix Codonopsis 35g, Poria 35g, and egg white 80g.
Seasoning: 5g of onion, 3g of ginger, 2g of sesame oil 1 g and 2g of monosodium glutamate.
Exercise:
1. Wash Radix Astragali, Radix Codonopsis, and Poria slightly, add 2 cups of water, bring to a boil with high fire, turn to low heat and cook until about half a cup of soup remains, and remove residues. Medicinal soup is used.
2. Wash bamboo shoots until they are soft, blanch them with boiling water, then pick them up, let them cool, and cut them into small pieces; Wash Hericium erinaceus and slice it.
3. Heat 30 grams of oil in the pot, add onion and ginger until fragrant, then add mushrooms, bamboo shoots, bamboo sheng, broth, sesame oil and straight medicine soup to boil, thicken and pour in egg whites until slightly solidified.
Reunion jiaozi
Ingredients: wheat flour 400g, sea cucumber 50g, shrimp150g, celery100g, snakehead 300g.
Accessories: egg white 30g.
Seasoning: 4g ginger, 5g cooking wine, 3g salt, 2g pepper, 4g starch (corn) and 5g sesame oil.
Exercise:
1. Add water to flour to form dough with moderate hardness, then divide it into small pieces and roll it into dumpling skins;
2. Wash celery and cut into fine powder;
3. Wash the viscera of the sea cucumber, blanch with onion, ginger and wine to remove the fishy smell, remove and cut into pieces;
4. Wash the shrimp and cut into pieces, cut the fish into pieces, mix well, add all seasonings and Jiang Mo, and finally add celery powder as stuffing;
5. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, then add water twice, and then take it out.
Happy ever after-rich and rich.
Ingredients: 200g corn kernels.
Accessories: 50g diced carrots, 50g green beans and 5g pine nuts.
Seasoning: salt, chicken essence, monosodium glutamate, starch, sesame oil.
Exercise:
1. Corn kernels, green beans and carrot kernels are soaked in water for later use;
2. Put the pine nuts under cold oil, fry them until the oil temperature rises slowly, take them out and put them on oil-absorbing paper;
13. Heat a little base oil in the pan, add corn kernels, diced carrots and green beans, stir fry, add salt, monosodium glutamate and chicken essence, thicken, and sprinkle pine nuts before taking out. ?