Steamed fresh abalone with minced garlic

Ingredients:

Minced garlic, abalone, scallops, vermicelli, maggi fresh, cooking wine, salt

Method:

Method for Steamed Fresh Abalone with Minced Garlic: 1. Whole abalone; (I refrigerated it in the refrigerator overnight and forgot to soak it in water. It was dead the next day. It was okay. Process it. I dare not do it even if I am alive.) 2. Peel the abalone meat from the abalone shell, remove the guts from the abalone, add salt and rub it, rinse it, and scrub the abalone shell with a brush; 3. Blanch the minced garlic in hot oil. , add salt, Maggi Fresh, chicken essence and sugar, put the abalone meat into the abalone shell, pour the juice on it, put the water in the pot into the pot after boiling, and steam over high heat for seven or eight minutes.

Fried Osmanthus Shark's Fin

Ingredients:

Main ingredients: 80 grams of shark fin (dried), 300 grams of bacon (raw),

Accessories: 50 grams of eggs, 10 grams of ham,

Seasoning: 4 grams of salt, 10 grams of soy sauce, 3 grams of MSG, 20 grams of coriander, 5 grams of shallots, 2 grams of pepper powder, 30 grams of lard, vinegar 15 grams

Method:

1. Pour the onion and ginger into the boiling water pot several times to remove the fishy smell;

2 . Remove the smell and squeeze out the water;

3. Chop the bacon into minced meat;

4. Chop green onions and minced Sichuan peppercorns into minced meat and set aside for later use;

5. Crack the eggs into a bowl, add MSG, refined salt, and soy sauce and mix well;

6. Add the chicken wings and minced bacon into the mixed egg liquid and mix well;

< p>7. Heat the wok, add lard, add chopped green onions and peppers and stir-fry until fragrant, then add the mixed chicken wings and stir-fry until cooked;

8. After frying, remove from the pan and serve on a plate , sprinkle with minced ham;

9. Place the coriander on both sides of the shark fin, and serve with Zhenjiang vinegar at the same time.

Papaya stewed with bird's nest

Ingredients:

Main ingredients: 1/4~1/2 fresh ripe papaya (depending on the size), 30 bird's nest cups ~50g, rock sugar 50g.

Method:

Wash the papaya skin, cut it open with a knife, remove the core, scoop out the papaya flesh with a spoon, and set aside. Soak the bird's nest in clean water. After about 30 minutes, pour out the soaked water. Add water again to soak the bird's nest for one and a half hours. Then take out the bird's nest and put it into the stew pot together with the papaya meat. At the same time, use the water used to soak the bird's nest for the second time to boil and dissolve the rock sugar. Pour it into a stew pot containing the bird's nest and papaya meat while it is hot. Cover it and simmer it for two hours. Wait until it is warm before drinking.