Wine-steamed clams

How to steam clams with wine

Ingredients: 600g clams, 200g rice wine, 2 dried red peppers, 6g garlic cloves, 15g butter, green onions 20g, 2 tablespoons of light soy sauce

Method: 1) Pick up the clams that have been spit out and rub them with both hands to remove surface dirt, rinse them with clean water several times and drain off the water.

2) Tear the dry red pepper in the middle and squeeze out the seeds inside.

3) Flatten the garlic cloves with the back of a knife. 4) Wash the green onions and cut into small sections.

5) After the pot is heated, add dry red pepper and garlic, stir over low heat and stir until fragrant. Add clams.

6) Pour in wine, cover and simmer.

7) After the clam shells are boiled, open the lid, add butter and light soy sauce, and stir well.

8) Sprinkle in the green onions and serve

Garlic broccoli

How to make garlic broccoli

Ingredients: 300g broccoli, appropriate amount of oil, appropriate amount of salt, 3 pieces of garlic, appropriate amount of chicken essence, appropriate amount of starch

Method: 1) Prepare broccoli and garlic.

2) Wash the broccoli and break into small florets. 3) Chop the garlic and set aside.

4) Pour water into the pot and boil, add a small amount of salt and a few drops of oil.

5) Blanch the broccoli in boiling water for one minute.

6) Take it directly into cold water, rinse it and drain it.

7) Pour oil into the wok, heat the oil to 70%, add minced garlic and stir-fry until fragrant.

8) Pour in the blanched broccoli and stir-fry evenly.

9) Add salt and chicken essence. 10) Finally, add the thin gravy.

Shredded radish and crucian carp soup

How to make shredded radish and crucian carp soup

Ingredients: 2 crucian carp, 500g of shredded radish, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, 15g coriander, 10g ginger

Method: 1) Process the crucian carp 2) Wash the coriander and ginger and slice the ginger.

3) Cut the white radish into shreds. 4) Heat the pot, add oil, and fry the fish.

5) If one side is fried well, turn over to the other side and add a piece of fish roe and fry until fragrant.

6) Then pour in an appropriate amount of boiling water. Note that it must be boiling water, otherwise the soup will not be milky white after a while.

7) When the soup turns milky white, add shredded radish and continue cooking.

8) When the shredded radish is soft, add an appropriate amount of salt and a little pepper to enhance the flavor

Oyster Sauce Lettuce

Oyster Sauce Lettuce Method

Ingredients: 1 lettuce, appropriate amount of cooking oil, appropriate amount of oyster sauce, 1 clove of garlic, 1 dried chili, a little white sugar, a little chicken essence

Method: 1) Prepare everything Materials required. 2) Break up the lettuce and wash it.

3) Wash and chop the garlic and dried chili peppers. 4) Add sugar, chicken essence and water to oyster sauce and mix thoroughly.

5) Add water to the pot and bring to a boil. 6) Put the lettuce into the pot and blanch.

7) Blanch until cooked, remove and put on a plate. 8) Reheat the oil pan and heat the oil.

9) Add chopped garlic and chili and stir-fry until fragrant. 10) Pour in the prepared oyster sauce.

11) Boil it. 12) Finally, pour the oyster sauce over the lettuce and serve.

Green vegetable and tofu soup

How to make green vegetable and tofu soup

Ingredients: 200g of green vegetables, 200g of tofu, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of boiled shrimp soup, appropriate amount of enoki mushrooms

Method: 1) Remove all the cooked brine shrimp and set aside the soup.

2) Wash the vegetables, tofu and enoki mushrooms.

3) First cut the tofu into small pieces, put it into the shrimp soup pot and boil it for two minutes.

4) Add green vegetables. 5) Add the enoki mushrooms last.

6) Chinese cabbage and enoki mushrooms are both easy to cook, and the soup will be ready as soon as it boils.

Spring onion custard

How to make green onion custard

Ingredients: 3 eggs, 50g shallots, appropriate amount of light soy sauce, appropriate amount of salt

Recipe : 1) Prepare ingredients 2) Wash and chop green onions.

3) Crack the eggs into the bowl. 4) Beat evenly with a whisk.

5) Press the egg mixture: water and add 1:1---1:2 cold boiled water. Note that if it exceeds 1:2, water will overflow.

6) Add chopped green onion, add a little salt and stir evenly.

7) Let it sit for about 10 minutes. 8) Put in the electric pressure cooker.

9) After steaming for 10 minutes, the power can be cut off.

10) After the pressure in the pressure cooker is relieved, it can be taken out.

A collection of delicious recipes for fried asparagus and shrimps

How to make fried asparagus and shrimps

Ingredients: 250g of fresh asparagus, 350g of cooked Arctic shrimp, appropriate amount of oil, appropriate amount of salt, 2g white sugar, 5ml cooking wine, appropriate amount of starch, appropriate amount of water starch, appropriate amount of pepper

Method: 1) Prepare all the ingredients.

2) Remove the old roots of asparagus and cut into small sections, and remove the shells of prawns.

3) Boil the water in the pot, add a little salt, blanch the asparagus and cool it down.

4) Add the shrimp, blanch and drain the water.

5) Add cooking wine, salt, pepper and starch to the shrimp and marinate for a while.

6) Heat oil in a wok and sauté onion and ginger until fragrant.

7) Pour in the shrimps, stir-fry for a while and set aside.

8) Then add asparagus and stir-fry. 9) Add salt. 10) Add sugar.

11) Add the shrimps and stir-fry together.

12) Pour in water starch to thicken the gravy and stir-fry evenly and turn off the heat.

Boiled Enoki Mushrooms

How to cook Enoki Mushrooms

Ingredients: 300g Enoki Mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of white sugar, dried chili pepper Appropriate amount

Method: 1) Cut off the root of the enoki mushroom at the back.

2) Tear into small florets and wash in clean water.

3) Boil water in a pot, pour in the enoki mushrooms and blanch them for 2 minutes.

4) Remove the blanched enoki mushrooms and rinse them twice with cold boiled water.

5) Place on a plate. 6) Take a bowl and add appropriate amount of salt.

7) Add a little white sugar. 8) Drop in appropriate amount of light soy sauce.

9) Stir the seasonings in the bowl evenly and pour into the enoki mushrooms.

10) Cut the dried chili peppers and sprinkle them on the enoki mushrooms.

11) Heat the pot, pour in the oil, turn off the heat after it starts to smoke, and pour it on the enoki mushrooms.

Spicy lotus root slices

How to make spicy lotus root slices

Ingredients: 1 lotus root, appropriate amount of oil, appropriate amount of salt, 1 spoon of bean paste, appropriate amount of Sichuan peppercorns, dry Appropriate amount of chili, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic

Method: 1) Prepare the materials 2) Process the materials

3) Boil water in the pot, add the lotus root slices and cook for one minute

4) Heat oil in a pan 5) Add Sichuan peppercorns and dried chili shreds and sauté until fragrant

6) Add a spoonful of Pixian bean paste

7) Stir-fry until fragrant After red oil, add onion, ginger and garlic

8) Pour over the drained lotus root slices and serve on a plate

Tomato stewed tofu

Tomato stewed tofu Method

Ingredients: 1 tomato, 500g tofu, 40g green beans, appropriate amount of oil, appropriate amount of salt, 30g tomato sauce, 1g sugar, appropriate amount of water starch, 15g oyster sauce

Method: 1) Have all ingredients ready.

2) Boil green beans in boiling water for 3 minutes until cool.

3) Fry and peel the tomatoes.

4) Cut the tofu into small pieces and soak in light salt water for 10 minutes.

5) Pour oil into the wok and sauté the chopped green onions until fragrant. Pour in the tomatoes and tomato paste and stir-fry until the juice comes out.

6) Add green beans and continue stir-frying. 7) Add salt and sugar.

8) Then pour in the tofu, add a little water and simmer for 5 minutes.

9) Add oyster sauce to taste. 10) Pour in water starch. 11) Turn off the heat when the soup thickens.

Korean-style pineapple and pumpkin porridge

How to make Korean-style pineapple and pumpkin porridge

Ingredients: 350g pumpkin, 50g pineapple, 15g glutinous rice flour, 10g raisins, dried longan 10g, rock sugar 20g

Method: 1) Prepare all the ingredients.

2) Cut the pineapple into small pieces, wash the raisins and longan.

3) Soak raisins in water and set aside. 4) Add water to glutinous rice flour and mix well. Set aside.

5) Peel the pumpkin, cut into pieces and wrap in plastic wrap. 6) Place in the microwave on high heat for 2-3 minutes.

7) Take it out, put it into a blender and beat it into puree. 8) Boil water in a pot, add pumpkin puree and bring to a boil.

9) Add raisins and dried longans. 10) After boiling, add glutinous rice paste and stir until thick.

11) Add rock sugar and continue. 12) Melt rock sugar and add pineapple. 13) Bring to a boil and then turn off the heat.