Ingredients: South tofu, pork stuffing, olives, ginger, chives, soy sauce, chicken essence, corn starch, sugar and vegetable oil.

Exercise:

1. Cut ginger into fine powder, chop leek, and separate onion from onion; Marinate minced meat with 1 tsp soy sauce, 1/8 tsp chicken essence, 1/2 tsp water and 1 tsp corn starch, stir well, and then add 1 and 1/2 tsp olive vegetables, Jiang Mo and chopped green onion.

2. Put the tofu flat on the plate, cut the surface horizontally and vertically with a sharp knife, and lay the marinated minced meat flat on the tofu.

3. Put it in a steamer, cover it with fire and steam for 10 minute. Put soy sauce, water and sugar into a steamer and boil until the water boils. Beat a bowl of juice and pour it on the steamed tofu.

Steamed abalone and mushroom clip in oyster sauce

Raw materials: Pleurotus eryngii, pork stuffing, salt, soy sauce, chicken essence, onion, ginger, oyster sauce, water starch and spiced powder.

Exercise:

1. Add minced onion and ginger, salt, chicken essence, soy sauce, oyster sauce, spiced powder, a little water and dried starch into the meat stuffing and mix well.

2. Wash the Pleurotus eryngii, cut it into two connected clips, fill the mixed meat into the Pleurotus eryngii clips, and plate it.

3. Put it in a steamer, boil it, steam it for 12- 15 minutes, take it out, pour the soup on the plate into a wok, boil it, add appropriate amount of oyster sauce, a little salt and chicken essence, and stir well.

4. Water starch thickening: pour the prepared thickening juice on the steamed abalone mushroom clip.

Steamed chicken with black fungus

Raw materials: chicken, fungus, medlar, ginger, cooking wine, soy sauce, starch, salt, sugar, soy sauce and pepper.

Exercise:

1. Cut the chicken into pieces, rinse repeatedly under running water until the water is clear, and wring out the water for later use; Put the chicken pieces into the pot, slice the ginger into the pot, add salt, sugar, soy sauce, soy sauce, cooking wine and pepper, and mix in dry starch for curing 10 minute.

2. Wash the black fungus hair, remove the pedicel, control the moisture, and put it in a steaming tray; Control the water after washing Lycium barbarum.

3. Spread the pickled chicken pieces on the fungus and sprinkle with medlar;

4. Put the water into the steamer, put the steamer into it after the fire boils, and cover it to steam. Steam until the chicken pieces are tender, smooth and delicious. Turn off the fire and steam for 1-2 minutes before serving.

Steamed grass carp

Ingredients: grass carp, sweet pepper, salt, ginger, cooking wine, onion, steamed fish black soybean oil and oil.

Exercise:

1. Wash grass carp, scrape off the scales and a layer of black film in the abdominal cavity of the fish, coat the fish with a layer of salt and cooking wine, and put two pieces of ginger up and down.

2. Cut the tender ginger, onion and red bell pepper into filaments and soak them in clear water to obtain the shape of natural rolling area.

3. Bring boiling water to a high fire, put the fish in, steam for 8 minutes on medium fire, take out the fish when it is cooked, remove the ginger slices, pour the steamed fish with soy sauce, sprinkle with shredded onion and red pepper, then heat the oil in another wok and pour it on the fish, shredded onion and shredded ginger.

Steamed potatoes with flour

Ingredients: potato, salt, chicken powder, ginger, garlic, Pixian watercress, pepper powder, chives, fermented milk and oil.

Exercise:

1. Peel potatoes, cut into pieces, and wash off starch; Wash the shallots and cut them into chopped green onions, chop the bean paste and cut the ginger and garlic into foam.

2. Drain the potatoes, add watercress, ginger, onion, garlic, pepper powder, fermented milk, cooked vegetable oil, chicken powder and appropriate amount of salt, and mix well for 20 minutes.

3. Add steamed pork rice flour, stir well, spread vegetable leaves under the steamer, put the potatoes stained with rice flour in, and steam in the steamer for 35-40 minutes until cooked.

Steamed vegetable heart with sauced meat

Raw materials: rape, pork stuffing, soy sauce, onion, ginger, garlic, cooking wine, sesame oil, lobster sauce and white pepper.

Exercise:

1. Wash Chinese cabbage, chop a small amount of lobster sauce, put soy sauce in minced meat and marinate with cooking wine.

2. Saute chives, ginger and garlic, add minced meat and lobster sauce, spray lobster sauce and sesame oil, and add white pepper.

3. Add a little water, pour it on the cabbage and steam for 3 minutes.

Emerald shrimp buns

Ingredients: shrimp, cabbage, mushrooms, salt, onion, sesame oil, ginger juice.

Exercise:

1. Wash cabbage leaves and blanch them with boiling water; Remove mud from shrimps, (gourmet QQ: 166 1268882) wash, and marinate with salt and ginger juice 10 minute; The mushroom is pedicled, washed, diced and blanched in boiling water for half a minute.

2. Put the chopped mushrooms into the marinated shrimps and stir them evenly to form stuffing. Spread the leaves of 1 cabbage on your hand, scoop a little stuffing in the middle, pull the leaves around to make them tight, and then tie them up with hot soft onion leaves.

3. Put the steamer on fire, add water to boil, put the jade shrimp bag into the plate and steam for 8 minutes on high fire.

Steamed pumpkin with black beans and garlic

Ingredients: pumpkin, oil, salt, onion, garlic, millet pepper, lobster sauce.

Exercise:

1. Wash and drain lobster sauce; Cut the millet pepper into small pieces; Chop garlic cloves; Cut the pumpkin into small strips.

2. Heat the rice cooker, pour in a little oil, pour in lobster sauce, garlic and half of millet pepper and stir-fry until fragrant.

3. Wash the pot, put in 2 bowls of water, bring to a boil, add a spoonful of salt to the pumpkin, mix well, then spread it on a plate, and spread the fried ingredients on the pumpkin.

4. Put it into the rice cooker, press the cooking button, steam for about 6 minutes, take it out, sprinkle with the remaining chopped millet pepper and chopped shallots, and serve.