1. It is better to soak glutinous rice for one night in advance. If it is too late, you can put a little oil in the water and soak it for 2-3 hours.

2. Cut the pork into small pieces and put it in the cooking machine. I also put shredded ginger into it and stir it together to make minced meat, which is more delicate.

3. Then add shallots, eggs, cooking wine, soy sauce, oyster sauce, sugar, salt, pepper powder and sesame oil, and stir evenly in one direction to make it thicker. It is not recommended to put soy sauce, because the color is on the side, and it will not look good when steamed.

4. Take a small group of meat stuffing and put it in the palm of your hand, and pat it back and forth for about 10 times to make it taste stronger. Roll meatballs in glutinous rice to make them full of glutinous rice.

5. Put the wrapped dumplings neatly on the plate, sprinkle with chopped carrots and steam for 20-25 minutes.

6. Sprinkle chopped green onion after cooking.

2. Beef should be pickled first, and then steamed in a cage. Be sure to put garlic and ginger when pickling. Garlic and ginger should be mashed with garlic mortar or cooking machine, which can not only remove the fishy smell, but also enhance the fragrance.

3. Then pour in a little cooking wine, oyster sauce, sugar, soy sauce and a spoonful of bean paste, and then add starch and stir well. Grasp the beef and seasoning evenly by hand, then pour in the cooked oil to lock the moisture in the beef and make it tender and fragrant. If you like to eat very spicy taste, you can add Chili powder to marinate together.

5. Cut the potatoes into small pieces and put them at the bottom of the bowl. You can also use sweet potatoes or pumpkins instead. Put the beef wrapped in rice flour into a bowl in turn and steam in a cage for 40 minutes. Be sure to sprinkle coriander after cooking. Beef and coriander are a perfect match, and you can smell the fragrance from a distance.

Cola sparerib

1. Prepare onion, ginger, fragrant leaves, star anise, cinnamon, rock sugar, angelica dahurica and a bottle of Coca-Cola.

2. Wash the ribs and put them in cold water in the pot. Pour in cooking wine and ginger slices to remove the fishy smell and blanch for 3-5 minutes. This step is very important to soften the meat and effectively force bleeding and impurities.

3. After blanching, start to stir-fry the sugar color: add the rock sugar after cooling with a small fire, and slowly stir-fry the rock sugar to the color of Jiao Hong.

4. Then add the ribs and stir-fry, so that the ribs are evenly coated with sugar, and pour in cooking wine and stir-fry for fragrance. Then pour in coke, soy sauce, soy sauce and salt, and add the aniseed prepared in the second step.

When simmering for 45 minutes, you can turn to high fire to collect juice. Many people think it's time to cook, and that's all wet. Many people don't know how to put one more seasoning when collecting juice, which is balsamic vinegar.

Braised small yellow croaker

1. When I cook small yellow croaker at home, I will cut off the dorsal fin and pectoral fin and scrape the scales clean.

2. After the surface of small yellow croaker is cleaned, it is necessary to gut it. It is not recommended to gut the small yellow croaker because it is tender and small, and the fish will be destroyed if it is not careful. But for me, a serious cleanliness addict, even if I pull it out, I have to break the belly of the fish and wash it gently.

3. The small yellow croaker should be marinated with cooking wine and pepper for more than 10 minutes before frying, and try to dry the fish when it is put into the pot.

4. fry until the bottom is golden, then turn over, don't turn it back and forth, the fish is easy to break. Fried small yellow croaker until golden on both sides, add garlic slices and ginger slices and stir-fry until fragrant. Then add salt, cooking wine, sugar, soy sauce, soy sauce and balsamic vinegar to taste. Be sure to put balsamic vinegar, which not only deodorizes fish, but also dissolves calcium in fish, which is more conducive to human absorption.

5. Add the right amount of water and simmer slowly. Because fish is not suitable for turning over, soup is poured on the fish from time to time with a spoon.

6. Don't collect the soup too dry. Turn off the heat after the soup thickens for 3-5 minutes. Sprinkle coriander or chopped green onion before turning off the heat.

Braised chicken with scallion oil

1. Boil the chicken leg with cold water, and add cooking wine and ginger slices to remove the fishy smell. Remember: never put hot water in the pot, it will make the meat tight, the blood can't be squeezed out, and the stewed chicken leg meat is not soft. The blanching time should not be too long, just 3-5 minutes. After taking out the chicken, turn off the fire.

2. Wash and drain the shallots, cut them into long sections, and distinguish the roots from the shallots.

4. Stir-fry the chicken with onion oil at the bottom of the pot, and add garlic and ginger slices at the same time. The master said: when stewing chicken, you must put all garlic, which is especially fragrant. Stir-fry for 3 minutes, and the smell of scallion oil comes to the nose, then pour in cooking wine, soy sauce, soy sauce and rock sugar, and continue to fry.

5. After stir-frying and coloring, pour in hot water, just before the chicken. Simmer for 20 minutes, sprinkle with salt to taste, and then add the freshly fried shallots, which are more fragrant and delicious.

6. Finally, collect the juice from the fire, and sprinkle a little chopped green onion after turning off the fire. The smell is mouth watering.

Thai lemon shrimp

Sauté ed beef tenderloin with pepper

3. Heat the pan and drain the oil. When the oil temperature is 3-40% hot, stir-fry the beef and take it out immediately after discoloration. Then stir-fry the pepper with low fire, and press it with a shovel from time to time to make it evenly heated. When the surface is tiger skin color, add minced garlic and stir-fry until fragrant, then add beef tenderloin and stir-fry together.

4. Stir-fry the fire quickly, and sprinkle a little salt, sugar and soy sauce to taste. 1 minute or so, sprinkle monosodium glutamate out of the pot.

Life is full of family members.

1. The ingredients that need to be soaked in advance are auricularia auricula, mushrooms, yuba and daylily. After soaking the fungus, clean it and tear it into small flowers.

2. Then cut pork belly into thin slices, tofu into thick slices and baby cabbage into small pieces. Fry tofu into golden brown on both sides and serve.

3. Heat a pot and add a little oil, first stir-fry pork belly and ginger slices. When the pork belly is fried until the surface is slightly browned, add onion and ginger slices and stir-fry until fragrant, and pour in a spoonful of cooking wine to remove greasy and enhance fragrance.

4. Then stir-fry Auricularia, Lentinus edodes, day lily and yuba 1 min. Pour in hot water, add tofu and baby cabbage at the same time, and the amount of water is slightly less than the ingredients.

5. Cover the lid and simmer for 5 minutes on medium heat, adding salt, soy sauce and pepper to taste. Sprinkle sesame oil before cooking, which tastes more delicious.