(1) Material: 6 prawns.

(2) Seasoning: onion 1 segment, ginger 1 slice, carved flowers 30g, salt 2g, vinegar 10g, soy sauce 15g, a few pieces of pepper and a proper amount of sesame oil.

(3) Practice: ① Wash prawns.

② Marinate with carved flowers, salt and shredded onion and ginger 1 hour.

(3) Put the prawns in a dish and sprinkle with onion, ginger and a little pepper.

(4) steam in a cage for about 10 minute, take it out, and plate it.

⑤ Mix vinegar, soy sauce, Jiang Mo and sesame oil into juice and dip it in.

2. Lucky ribs are getting taller every year, which shows that people's work and life are getting better every year.

(1) raw materials: 500g ribs, rice cake 100g.

(2) Seasoning: onion, ginger, star anise, cinnamon 1, fragrant leaves 1, soy sauce 20ml, cooking wine 10ml, sugar 10g, salt 10g, tomato sauce.

(3) Practice:

① Wash the ribs, blanch them in a water pot, remove the dirt on the surface, and take them out to dry.

2 put oil in the wok, add ribs and stir fry, then add soy sauce, cooking wine and sugar and stir fry evenly.

(3) Add star anise, cinnamon, onion, ginger and fragrant leaves. Add hot water until the ribs are cooked. After the fire is boiled, simmer slowly, and add salt halfway until the ribs are stewed.

(4) Add rice cake slices and tomato sauce, and collect the soup until it is thick.

3. Steamed pomfret with chopped pepper

(1) Main raw materials: one pomfret, four slices of ginger, two onions, and 30g chopped pepper from Prince Haitian.

(2) Accessories: 30ml of cooking wine and 40ml of edible oil.

(3) Practice:

① Collection of main raw materials. The pomfret was eviscerated and cleaned.

(2) Paddle the treated pomfret on the surface without cutting.

③ Rub Jiang Mo on both sides of the fish, add cooking wine, massage and marinate for about 5 minutes.

(4) Evenly spread chopped peppers on the surface, boil water in a steamer, and steam pomfret in the pot for about 5-6 minutes.

⑤ Take out the steamed pomfret and spread chopped green onion and shredded ginger on the surface.

⑥ Take another pot, pour about 40ml of cooking oil, heat it and pour it on the surface of pomfret.

4, red dates and tremella soup

(1) Ingredients: tremella, lotus seeds and red dates.

(2) Ingredients: white sugar and water

(3) Dosage: half a bowl of tremella, ten lotus seeds, appropriate amount of sugar, ten red dates, and water must be higher than tremella.

(4) Exercise: ① Prepare materials. (Soak tremella, lotus seeds and red dates in advance) Soak a proper amount of red dates and then control the water. Tear the red dates with your hands to expose the pulp.

Wash the tremella, cut off the yellow pedicle on the back and tear it into small flowers. Tremella can be soaked 2 to 3 hours in advance.

③ Wash lotus seeds and remove lotus plumule. Soak in cold water 10 minute (it will be bitter if you don't take it out)

(4) Put the prepared tremella, lotus seeds and red dates into the rice cooker and add a proper amount of water.

⑤ Cover the lid, press the cooking button and cook for 1 to 1.5 hours.

⑥ After 40 minutes, add some sugar. Continue to cover and cook for about 20 minutes.

⑦ Add sugar and stir. After a few minutes, a delicious nourishing soup can be cooked.

5. Cabbage soup balls

(1) raw materials: tangyeqiu (240g) and Chinese kale (140g).

(2) Seasoning: three tablespoons of oyster sauce (45ml), two tablespoons of braised soy sauce (30ml), four tablespoons of water (60ml), salt 1/2 teaspoons (3g) and sugar 1/2 teaspoons (3g).

(3) uniformly mixing the seasonings for later use.

(4) Practice:

(1) The glutinous rice balls are thawed at room temperature, and the kale is washed and the leaves are picked (keep the bottom leaves and put them on a plate to look better. )

(2) Put the thawed dumplings in a steamer and steam for 5 minutes.

(3) Blanch the Chinese kale, remove it and blanch it with cold white water.

4 Steamed dumplings and kale are set on the plate.

⑤ Cook the prepared juice in a pot and pour it on the soup ball.