Ingredients: 400g pork belly or pork leg, 3 salted cuttlefish, proper amount of shredded ginger, and half a teaspoon of sugar.
1. Salted cuttlefish has a lot of crude salt on its surface. Rinse clean, cut from the middle of cuttlefish, remove transparent fish bones, cut off cuttlefish eyes, rinse twice after treatment, and rinse off impurities.
2. Cut the cuttlefish into granules, and then chop it roughly. Don't chop too much, chop the pork. Mix pork and cuttlefish together, add a little sugar and stir clockwise until the meat thickens.
3. Put the meat stuffing into the dish, and don't press the meat stuffing after it is put into the dish.
4. Boil the water, then put the plate in the pot and steam 10~ 15 minutes. The steaming time should be adjusted according to the thickness of the meat pie. Finally, sprinkle with shredded ginger, cover the pot and steam for 30 seconds.
Ingredients: cobia, ginger, leek, soy sauce.
1, scrape the scales clean, rinse the bloodshot on the fish with running water, and drain the water for later use.
2. Spread the onion and ginger slices in the center of the plate, then put the fish, and then put some ginger slices on the fish.
3. Boil the water. After the water is boiled, put the fish in the pot, cover the pot and steam for 8~ 10 minutes (do not cook the fish in cold water).
4. Cut the onion into shredded onions. After the fish is steamed, pour out the steamed soup, clip out the chopped green onion at the bottom of the fish and the ginger slices on the fish, throw them away, pour the steamed fish with soy sauce, spread the shredded ginger and onion, and finally burn a little hot oil. After the oil smokes, it is poured on the ginger and onion.
Ingredients: one white radish, 200g pork, a little ginger, a little chopped green onion, oyster sauce 1 spoon, corn starch 1 teaspoon, and a little salt.
1. Peel the white radish, cut it into thin slices, boil a little water in the pot, add the radish slices, and scald until the radish slices become thorough and soft, so that the radish is not easy to break when rolling meat.
2. Chop the pork, add oyster sauce, starch, salt, ginger and chopped green onion, stir clockwise until the meat is not loose, and then marinate for 15 minutes.
3. Pick up a little meat stuffing and put it on one side of the radish slice. Fold the radish slices gently and wrap them with meat stuffing. Don't use force to avoid the radish slices from breaking. Wrap it all up and put it on a plate.
4. Put the plate into the pot and steam it for 15 minutes. Pour the steamed water into the pot, put some light soy sauce, boil the soup, and finally pour the soup on the steamed radish meat roll.
Ingredients: Chinese cabbage 1 piece, 2 eggs, garlic, vermicelli 1 bundle, shrimp skin 10g, oyster sauce 1 spoon, starch 1 spoon, soy sauce 1 spoon, and half a bowl of water.
1. Soak the shrimp skin for 3 minutes, squeeze out the water, soak the vermicelli in hot water until soft, and then chop it for later use. Pour the right amount of oil into the pot, pour the egg liquid, break the eggs and fry them until cooked, then pound the eggs into pieces with a spatula and put them away for use.
2, put a little oil in the pot, add minced garlic and shrimp skin and stir fry until the fragrance overflows. Pour in shredded vermicelli and egg, stir-fry in oyster sauce, and taste while frying.
3. Break off a baby cabbage leaf, cut off the hard part of the cabbage, put it in boiling water to soften the leaf, and then pick it up and drain it for later use.
4. Spread a leaf flat, add vermicelli and egg stuffing, fold both sides of the leaf in the middle and roll it up with the mouth facing down. After all leaves are rolled up, put them in a steamer and steam for 10 minutes.
5. When steaming cabbage rolls, prepare the sauce, pour half a bowl of water into the pot to boil, add soy sauce, then pour a little starch and cook until the soup thickens. Finally, pour the sauce on the cabbage roll.
Ingredients: 1 eggplant, 2 tablespoons of white rice vinegar, 2 tablespoons of sugar, half bowl of starch water, 5 cloves of garlic, and appropriate amount of chives.
1. Cut off the top of eggplant, then cut it into two parts, cut it into thin strips with thick slices, soak it in clear water for 10 minutes, then pour off the water, sprinkle with 1 teaspoon salt and mix well. /kloc-after 0/5 minutes, the eggplant becomes soft and comes out of the pot. Rinse with water, and then squeeze the water out.
2. Put the drained eggplant into a dish, boil the water and steam it in a pot for 6-8 minutes.
3. Stir the sugar, rice vinegar and half a bowl of water evenly, pour it into the pot and bring it to a boil. After the sugar is boiled and melted, taste sweet and sour, adjust it appropriately, and then pour a little starch water until the sweet and sour water in the pot becomes thick.
4. Finally, pour the sweet and sour water on the steamed eggplant, sprinkle with minced garlic and chopped green onion and mix well to serve.
Ingredients: 80 grams of lean meat, 3 pieces of tender tofu, soy sauce 1 teaspoon, starch 1 teaspoon, cooking wine 1 teaspoon, a little pepper and a proper amount of chives.
1. Chop lean meat, add pepper and cooking wine and marinate 10 minutes. Cut the tofu into pieces about 1 cm thick, and then spread them on a plate.
2. Put a little oil in the pot, add lean meat and stir-fry until it turns white and fluffy, then add soy sauce and stir-fry evenly.
3. Pour more than half a bowl of water to boil, add a little soy sauce to color the lean meat, which looks more appetizing, then cover it and simmer for about 5 minutes to make the soup more fragrant.
4. Spread the fried meat foam on the tofu, pour the soup when frying the meat foam on it, put it in a steamer, steam it with high fire for 10 minute after the water boils, and finally sprinkle with chopped green onion.
Ingredients: 350g of clams, 4 eggs, a little chives, a proper amount of ginger, 2 tablespoons of soy sauce and half a spoonful of peanut oil.
1, the clams should be soaked in light salt water after they are bought 1 hour, so that the clams can spit out clean sand.
2. Put a proper amount of water into the pot, add ginger slices, boil the water over high fire, pour the water into the clams after boiling, and pick it up immediately after seeing the clams open.
3. Mix the egg liquid and clear water evenly according to the ratio of 1:3, then sieve, pour into a plate, and skim off the floating foam on the surface with a spoon.
4. Put the clams in the egg liquid, let them open upwards, then put them in a steamer, cover the plate to prevent water vapor from dripping, and steam for 20 minutes on high fire.
5. Prepare seasoning when steaming eggs. Mix half a spoonful of peanut oil with 2 spoonfuls of soy sauce and 1 spoonful of cold boiled water to make a sauce. Finally, pour the sauce on the steamed eggs, sprinkle with chopped green onion, cover the pot and steam for 1 minute.