Five Blessingg ingredients: Chinese cabbage (white stalk) 600g pork tripe 200g grass shrimp 250g squid (fresh) 100g sea cucumber 50g ham 75g mushroom (fresh) 50g.

Seasoning: 5g of salt and 4g of pepper.

Practice: 1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it in a stew;

2. Slice pork belly;

3. Shred squid, blanched and fished out;

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;

5. Cook the ham before taking out the slices;

6. Soak the mushrooms, remove the pedicels and put them on the Chinese cabbage respectively;

7. Cut the grass shrimp, blanch it and take it out for later use;

8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.

May you always get more than you wish for!

Annual surplus of main ingredients: 750g of perch.

Seasoning: onion 15g ginger 10g fish sauce 10g white wine 5g oyster sauce 5g salad oil 10g white sugar 3g sesame oil 5g pepper 4g each.

Practice: 1. Wash the perch, cut it into pieces connected with the back from the abdomen, spread it in a steamer with a little oil, cut 2 onions and 2 ginger into small noodles and put it on the fish;

2. Mix 2 tbsps of seasoned fish sauce, 65,438+0 tbsps of wine, 65,438+0/2 tbsps of oyster sauce, 65,438+0/2 tbsps of salad oil and 65,438+0 tsps of sugar in a small bowl, then pour them on the fish and steam them in a pot over medium heat for 65,438+00 minutes.

3. The other 3 shallots, 3 slices of ginger and 1 pepper are shredded and soaked in clear water;

4. After the fish is steamed, take it out, pick out the onion and ginger, put it in another clean plate, and spread the onion, ginger and pepper shreds;

5. Heat the seasoning 1 tablespoon salad oil, 1 tablespoon sesame oil and a little pepper, and pour it on the onion, ginger and shredded pepper.

With the arrival of spring, prosperity begins-the new year indicates prosperity.

Sanyang Kaitai Ingredients: pork tripe 300g squid (fresh) 100g chicken leg 200g pork leg 150g.

Accessories: mushroom (fresh) 50g dictyophora (dry) 50g lettuce 50g rape 100g.

Seasoning: oyster sauce 10g vegetable oil 10g salt 4g sugar 5g pepper 3g each.

Practice: 1. Wash pork belly, cook it first and then slice it;

2. Slice the squid, blanch it, and take it out for reuse;

3. Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use;

4. Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces;

5. The lettuce is cooked and cut into strips first;

6. Blanch the rape for later use before taking a shower;

7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone into a casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour on low heat to make them completely cooked and soft.

8. Add rape, cook it and take it out.

Tuan Tuan Yuan Yuan

Tuantuanyuan ingredients: glutinous rice 1 1,000 grams.

Accessories: bacon (raw) 200g eggs 150g.

Seasoning: 5 grams of pepper powder, 5 grams of salt, 0/00 grams of onion/kloc-and 20 grams of ginger, each with an appropriate amount.

Practice: 1. Soak glutinous rice in warm water for 2 hours, then steam in a cage for 40 minutes;

2. Spread the glutinous rice cold, warm it and beat the eggs;

3. Cook the bacon first, and then cut it into dices;

4. Cut the onion into chopped green onion, peel the ginger and cut it into powder;

5. Put all the ingredients into glutinous rice, add pepper powder and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function).

6. After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle.

Keep grinning

The smile is always open. Ingredients: 350g candied dates, glutinous rice balls150g.

Seasoning: 20 grams of rock sugar, each appropriate amount.

Practice: 1. Cut the dates, and then put the prepared steamed buns in;

2. Add water to the pot and put rock sugar, and cook the jujube until it floats.

You can also put it in the refrigerator for a while, which is sweet, soft and delicious.

Opportunity knocks at the door

Good luck ingredients: 400 grams of silver carp head and 200 grams of tofu.

Seasoning: 5g of ginger, 2g of green garlic 10g, cooking wine 10g, bean paste 10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).

Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;

2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste;

4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

This is the recipe. Write whatever you want.