2. Steamed chicken with oyster sauce and fungus. Ingredients: 1 chicken, fungus, onion, ginger, oil consumption, carved wine. Practice: prepare in advance: cut the chicken into small pieces; After the fungus is soaked, remove the pedicle and tear the small flowers; Slice ginger, knot onion or cut into sections. Add a proper amount of soy sauce to the chicken nuggets. Add appropriate amount of oyster sauce. Add a little carved wine. Add onion and ginger, grab well, and marinate in cold storage for more than 30 minutes. Add auricularia auricula into the marinated chicken pieces and mix well. Boil water in the pot and steam for about 20 minutes until cooked.
3. Steamed mini lion head. Ingredients: pork, horseshoe, ginger, onion, oil consumption, sesame oil, pepper, salt, sugar and water. Practice: Take 4 points of fat meat and 6 points of lean meat and chop them into granular meat. Slice scallion and horseshoe separately, and grind ginger into mud. Put minced meat into a bowl, add all seasonings and chopped horseshoe, scallion and Jiang Mo. Stir with chopsticks until the meat becomes gelatinous. Divide the meat into two parts and beat it 50 times in a big bowl with your hands to make the meat firm. Take a small portion of the meat stuffing and rub it into balls alternately with your hands. Boil the water in the pot, put it on a plate, cover it with high fire and steam for 10 minutes.
4. Dry-roasted ribs. Ingredients: pork chop, onion, star anise, pepper, ginger, fragrant leaves and sesame. Practice: Wash the ribs and marinate them in white wine for half an hour. Don't put oil in the wok until it is 30% hot. Turn to low heat, add ribs and stir fry slowly. At first, water will come out and stir-fry until the water is completely dry. Add onion and ginger after the ribs change color, and continue to stir fry until the meat is slightly browned. Add star anise, dried chilli with fragrant leaves, pepper, soy sauce, soy sauce and brown sugar, and stir-fry until the ribs are brownish red. Add boiled water to the ribs, add salt, white wine and soy sauce, and then simmer over medium heat. Finally, until the soup is completely dry, and finally sprinkle with sesame seeds.
5. Proud as a guppy. Ingredients: grass carp, peas, corn, carrots. Practice: Grass carp is washed and scraped off the black film in its belly, and a flower knife is cut out with scissors or a knife. Fish is preserved with Shao wine and pepper. The fish is put in the steamer. Mix chopped pepper, salt, sugar, minced leek, minced garlic, green beans and Jiang Mo into a paste. Spread the mixed sauce evenly on the fish. Put it in a steamer, steam for 8 minutes on low heat after SAIC, without pouring hot oil, and it is tender and fragrant.
6. Emerald prawns. Ingredients: grass shrimp and cucumber. Practice: Cucumber peeled and seeded, washed and cut into strips. Remove the shell and head of grass shrimp, remove the mud intestines, draw a line on the back with a knife, blanch and take it out. Put the pot on fire, inject a small amount of water, add cooking wine, salt, monosodium glutamate and white sugar, add grass shrimp to cook slightly, thicken the water starch, add cucumber strips, and pour sesame oil to stir fry evenly.
7. Kung Pao diced duck. Dice duck breast, add egg white slurry, put into a 40% hot oil pan, add dried Chili, Chili sauce, onion, ginger and garlic slices, stir fry, add diced duck, add sauce (salt, chicken essence, yellow wine, soy sauce, sugar, balsamic vinegar, fresh soup and water starch), stir fry evenly, and pour in red oil. This diced duck is tender and smooth, spicy and delicious.
8, honey glutinous rice lotus root. Ingredients: two lotus roots, half a bowl of glutinous rice, four spoonfuls of brown sugar, three spoonfuls of rock sugar, eight red dates and toothpicks. Practice: soak glutinous rice for three hours. Wash and peel the lotus root, and cut off more than 2 cm from one end. Don't cut it too short, it's too short, and the hole is too small to fill the rice. Put the spoon in the mouth of the lotus root, dial it into the hole with chopsticks and insert it. Prevent emptiness and unreality. Fill it up. Add the cut lotus root completely and fix it with a toothpick. Use some force when you insert it, so it is firm and not easy to fall off. Brown sugar, rock sugar, red dates, watered lotus roots and flooded lotus roots. Wipe the bottom of the pot and put it in the pressure cooker. It will be solved in 30 minutes. Take out the cooked glutinous rice lotus root, slice it and put it on a plate.
9. Baked prawns with garlic. Ingredients: shrimp, coriander, salt, garlic, butter, lemon juice and black pepper. Practice: clean the shrimp, open the back, dig out the mud sausage and lay it flat on the plate. Put the butter in a small bowl and melt it in the microwave. Chop garlic and coriander. Put garlic and coriander powder into a butter bowl, add appropriate amount of black pepper, lemon juice and fine salt, and stir well. Cover the shrimp back with the prepared sauce, move the shrimp into the baking tray and send the baking tray into the oven. Cover the baking tray with a layer of tin foil, put it in the middle layer, and bake it together for 180 degrees 15 minutes. Baking time and temperature are for reference only. Take it out after baking, sprinkle some black pepper and eat it while it is hot.
10, Shen Si pork tripe soup. Ingredients: pork tripe, poria cocos, yam, lotus seeds, coix seed, gordon euryales and onion. Practice: Rub pork belly repeatedly with proper amount of flour, oil and vinegar, scrape it inside and outside with a knife, and wash it with clear water; Boil a pot of water, add 3 slices of ginger, 2 shallots and half a bowl of rice wine, add pork belly after boiling, cook for 3-5 minutes until the pork belly hardens, take it out, cool it and cut it into strips about 2 cm thick for use; Cleaning Poria, Rhizoma Dioscoreae, Semen Nelumbinis, Coicis Semen and Semen Euryales; Wash onion and cut into sections; Boil clear water, add pork tripe, various medicinal materials, ginger onion and half a bowl of rice wine, and cook for 20 minutes on high fire, then turn to low heat for two hours, and season with salt.