1. Sliced abalone (available in ginseng antler drugstore, about 80 cents for a pack 12 yuan).
2. Half an old chicken (please ask the butcher to remove the skin and oil first), or use shredded bamboo chicken (there is a lot of chewing gum)
3. A few mushrooms
4. A little ginger
5. A little salt
Exercise:
1. Wash abalone (without soaking)
2. Mushrooms are soft.
3. Wash and blanch the old chicken.
4. Boil another pot of water, add all the ingredients when the water boils, and turn to low heat for 3~4 hours after the water boils, and the abalone slices will be cooked.
It will be soft and delicious.
5. Add salt before serving.
2 Yutu sea cucumber raw materials: 400g of water-soaked sea cucumber, 25g of water-soaked mushrooms, raw chicken breast 100g, 5 egg whites, 50g of fish, 50g of cabbage heart 12, 25g of pig fat, scallions 15g, and ginger slices 15g, and dried. Practice: 1, cut each sea cucumber in half, wash it and put it in a bowl, add 200 grams of chicken soup, chicken oil 15 grams, Shaoxing wine 10 grams, refined salt 1 gram, 5 grams of onion and 5 grams of ginger slices, and steam it in a cage for 20 minutes. Chop chicken breast, fish and fat into paste, cut mushrooms into powder, put them in a bowl, add 1 g refined salt, 0.2 g monosodium glutamate, pepper powder, Shaoxing wine, onion ginger juice and 5 g dry starch, and stir them into three fresh stuffing. 2, sea cucumber stuffed with three fresh stuffing, egg white into a bowl with chopsticks to foam, add 0.3 grams of monosodium glutamate, 0.5 grams of salt and dried starch and stir into egg paste. Take 12 spoon and smear it with cold lard, respectively smear the remaining San Qian stuffing in the spoon, then smear the paste heap soaked with eggs on it to form a rabbit shape, put it in a cage and steam it for 5 minutes to take it out. At the same time, blanch the cabbage with boiling water and put it around the disc. The white rabbit was reborn and made a spoon with its head facing inward and the sea cucumber in the middle. 3, the pot is on fire, pour in the soup of steamed sea cucumber, add the remaining chicken soup and monosodium glutamate, boil and skim off the floating foam, thicken with wet starch, pour chicken oil and pour it on the sea cucumber. 3 Cod steaming raw materials: Cod, south tofu, dried lotus leaves, green onions, chives, red peppers, steamer. Seasoning: delicious soy sauce, salt, pepper and white wine. Practice: 1, peeled cod, boneless and diced, absorbed water with kitchen paper, marinated with salt, white wine and pepper 10 minute. 2. Cut the tofu into large pieces and put it in the lotus leaf, adding salt. Wrap it and steam it for 2 minutes, then steam it into a fragrant lotus leaf flavor. 3. Put the cod on the tofu, wrap the lotus leaf, and steam it in a steamer for 3 minutes to make the cod and tofu blend perfectly. 4. Shred scallion, stir-fry a little oil in the pot, add delicious soy sauce, sugar and pepper and add salt to make dipping sauce. 5, tofu is adjusted to cod, sprinkled with chopped green onion, sprinkled with shredded red pepper, and poured with juice to eat 4 crab egg rolls. Ingredients: 2 eggs and 2 crab rolls. 2 tablespoons of seasoning starch, salt 1 teaspoon. Practice: 1. Beat the eggs, add starch and salt, stir well, and fry them in a hot oil pan into thin egg skins. 2. Wash the crab meat roll, blanch it with boiling water, drain the water, put it on the egg skin, roll it up by hand, cut it into small pieces, and insert a toothpick in the middle to fix it. Red and yellow products look good. You can eat them with your own juice. 5 spicy crayfish materials: a catty of crayfish, a handful of coriander, two ends of garlic, four slices of ginger, a short piece of onion, dried pepper, pepper, fragrant leaves, star anise, tsaoko, cooking wine, salt and soy sauce. Appropriate amount: 1. Brush the whole body of lobster with a clean toothbrush, especially the gap between legs and feet. Be careful not to get hurt by lobster tongs when brushing your teeth; 2. Wash the coriander, just pick the stem of the coriander, cut it off, peel the garlic, wash and cut it in half, and cut the onion diagonally; 3. After the oil in the pot is heated, add dried chili, pepper, onion, garlic and ginger and stir-fry until fragrant (Figure 5), pour the washed crayfish (Figure 6) and add a proper amount of cooking wine, and stir-fry until the lobster stops struggling; (This step is cruel. If you can't bear it, please don't participate. 4. Add other seasonings mentioned above and continue to stir fry. Lobster shells are hard and take a long time to taste and ripen; 5. Add water appropriately and keep stirring for about 15 minutes. When the soup becomes a little thick, pour in the coriander and stir well. 6 Salmon sushi rolls Ingredients: Norwegian salmon fillets 300g, a piece of sushi seaweed, sushi rice 1 bowl, pickled radish strips, raw fish mustard 1 quantity, sushi seaweed spread on sushi curtain; 2. Sushi rice is laid flat on seaweed; 3. Spread a thick layer of salmon fillets on it; 4. Put pickled radish strips; 5. Squeeze out green mustard; 6. Roll it up with a sushi curtain; 7. After rolling, let stand for a period of time to finalize the design; 8. Cut the section with a knife to complete the production. 7 Braised oil gluten stuffing raw materials: pork stuffing, hollow oil gluten, eggs, horseshoes, onions, ginger, garlic, oyster sauce, pepper, starch, soy sauce, sugar and dried peppers. Practice: 1. Stir pork stuffing, eggs, chopped horseshoes, chopped green onion, Jiang Mo, garlic, oyster sauce, pepper and starch in one direction; 2. Fill the stirred meat stuffing into the small mouth oil gluten; 3. Put the right amount of oil in the hot pot, add the right amount of onion and dried pepper to stir fry, and add the filled gluten balls; 4. Pour in a mixture of soy sauce, soy sauce and water, based on 2/3 gluten balls; 5. Turn to medium heat 15-20 minutes, and add appropriate amount of sugar in the middle; 6. Turn to high heat, add appropriate amount of water starch to thicken, collect thick soup, and sprinkle appropriate amount of chopped green onion before serving.