1. Steamed eggs of perch

Ingredients: eggs, perch slices, ginger.

Marinate fish fillets with ginger starch, add three and a half eggshell warm water to an egg, break up a little salt and filter into a bowl, cover with plastic wrap and steam for 6 minutes, then steam bass fillets for 3 minutes, add a little soy sauce and pour hot oil.

2. Steamed meat and eggs with lotus root

Ingredients: egg, corn, carrot, front leg meat, lotus root.

Crush meat and vegetables into a bowl, add onion and Jiang Shui, mix well, add starch, soy sauce and cooking oil, put into a steaming bowl, and steam with eggs for 15 minutes.

3. Steamed bass with loofah

Ingredients: onion, ginger, shredded carrot, loofah, perch slices.

Marinate perch slices with onion, ginger, starch and auxiliary cooking oil. Slice the towel gourd, add a little oil and salt, grab it evenly, put it in the bottom of the bowl, spread the bass slices, steam for about 6 minutes, add a little soy sauce and pour hot oil.

4. Vegetable balls

Ingredients: chopped green onion, carrot, zucchini and meat.

Marinate vegetables with a little salt, wring out the water, add all the ingredients together, stir well, poke them into balls, and steam them for 15 minutes.

5. steamed spare ribs with taro

Ingredients: ginger ribs, garlic, taro, ribs.

Wash the ribs, add ginger, garlic, starch, soy sauce and oyster sauce, add a little cooking oil, mix well and marinate for more than half an hour, put taro in the bottom of the bowl, spread the ribs and steam for 30-40 minutes.

Steamed chicken wings with seasonal vegetables

Ingredients: carrots, potatoes, mushrooms, ginger, chicken wings.

Cut the chicken wings in half, add ginger, starch, soy sauce and oyster sauce and marinate for half an hour. Stir-fry the ingredients and put them at the bottom of the bowl. Spread the chicken wings and steam for 25 minutes.