Steamed scallops with garlic vermicelli Material: 6 fresh scallops (larger), 60g garlic, 50g vermicelli, 50g salad oil, appropriate amount of salt, a small amount of chicken essence, 2 tsps of cooking wine (10ml), appropriate amount of chives and appropriate amount of red peppers (for decoration) Practice: 1. Buy fresh live scallops at the market and go home. 2, with a sharp knife, into the shell, close to the side of the shell wall cut scallop meat, throw away the half shell without meat. 3. Remove the internal organs of scallops, that is, black lumps, gills and edges, leaving only the round meat and crescent yellow in the middle. In fact, you can eat other parts except the black ones, but notice that only shellfish and yellow are left. Cut the cylindrical shell meat along the shell wall with a sharp knife, wash the sediment for later use (we have to take out the shell meat because we want to put the vermicelli under the shell meat), and clean the shell with a brush for later use, and it will look like this after cleaning. 4. Marinate the wrapped shellfish with cooking wine and a little salt for 5 minutes. 5. Soak the vermicelli in warm water for about 30 minutes until it becomes soft, take it out and drain it for later use, and cut the onion into shredded or chopped green onion for later use; 6. Press garlic into mashed garlic with a garlic press, put a little more oil than mashed garlic in the wok, and when it is heated to 20% (you can feel warm when you put your hand on the oil), put the mashed garlic into the oil, fry the mashed garlic into yellow with low fire, and take it out with the oil. After cooling, add salt and chicken essence and mix well. 7. Wrap a bird's nest-shaped vermicelli in each scallop, then put the pickled scallop meat on it, and then spread the prepared garlic evenly on the scallop meat. 8. Heat the steamer, add scallops, steam for 5-6 minutes (smaller scallops can be steamed for 3 minutes), take out, and put shredded onion and red pepper on scallops. 9. Wash the wok and heat it, add 1 tbsp oil, heat it to 80% heat (smoke), and pour the oil evenly on each scallop. The formula of steamed pork powder includes pork with skin 250g, rice 100g, Shaoxing wine 1 spoon, soy sauce 1 spoon, salt, monosodium glutamate, sugar, sweet noodle sauce, chopped green onion, shredded ginger, spiced powder and sesame oil. Method 1. Wash the pork, cut it into pieces with the thickness less than 1 cm, put it in a basin, and mix well with salt, Shaoxing wine, soy sauce, sugar, sweet noodle sauce, chopped green onion, shredded ginger, allspice powder and sesame oil for later use. 2. Wash the rice, drain the water, stir-fry it in a wok with low fire until it is slightly yellow, take it out and cool it, and roll it into coarse grain rice flour. 3. Pour the rice noodles into the pork bowl, add a little water to make the rice noodles moist, so that each piece of meat can be wrapped with thick rice noodles, with the skin facing down, put them into the bowl one by one, steam them in a steamer, and take them out and buckle them in the plate. Characterized by exquisite dishes and delicious taste. The recipe of steamed pork with fragrant shrimp is 4 taels of pig's head, 4 pieces of fried tofu, 3 taels of leek, 2 tablespoons of shredded ginger and shredded red pepper 1 teaspoon. Seasoning 1: 1 teaspoon minced garlic and dried onion, 2 teaspoons shrimp paste. Seasoning 2: 1 teaspoon oyster sauce and light soy sauce, 1 teaspoon sugar and a little sesame oil. Seasoning 3: cornstarch 1 teaspoon, 2 tablespoons water. Seasoning 4: 1 teaspoon salt and sugar, 1 tablespoon oil. Method 1. Rinse the head meat with water, dry it and slice it; Rinse the fried tofu with hot water and slice it; Wash leek and cut into sections. 2. Heat 1 tbsp oil, saute seasoning 1, remove from the fire, add seasoning 2 and mix well to form a marinade, add meat slices, and marinate with 3 ingredients 10 minute. 3. Put the tofu block into the plate, put the meat slices, add shredded ginger and shredded red pepper, and steam for 12- 15 minutes. 4. Boil half a pot of water, add seasoning 4, cook the leek, take it out and eat it with the delicious shrimp. It is suggested that the taste of shrimp paste will be different according to different ingredients. If the minced garlic and dried onion are fried first, the recipe of steamed ribs with fragrant powder can be increased. A little sparerib, a little sweet potato, a little Sichuan spicy bean paste, a little soy sauce, a little garlic, a little wine sauce, a little sugar, a little salt, a little chicken essence, a little pork rice noodles, a little onion and a little cooking oil. Method 1. Cut the ribs into 3cm long segments, peel the sweet potatoes and cut them into small pieces, and chop the garlic and onion. 2. Add bean paste, a small amount of soy sauce (mainly colored), minced garlic, fermented wine juice, a small amount of white sugar, chicken essence, a small amount of salt and cooking oil (as much as the oil used to burn so many ribs) to the ribs, mix well and pour in steamed pork rice noodles, so that each rib is evenly wrapped with a layer of rice noodles. 3. Take a steamer, put a layer of sliced sweet potato on the bottom, then spread the ribs on it, steam for 45-60 minutes, and finally sprinkle with chopped green onion. Tip 1. The bagged steamed pork rice noodles commonly sold outside are all salted, and the bean paste itself also contains quite a lot of salt. Be careful when adding salt to ribs, a small amount for many times. 2. Sweet potatoes, potatoes, bean sprouts, peas, etc. Not necessarily for the bottom floor. If there is no steamer, you can use a bowl instead, put it directly into the pot and add water to mix until the bowl is half as high. Don't forget to add some water to the pot from time to time when steaming, so as not to boil the water dry. If you steam in a bowl, remember to add boiling water, or the bowl will burst as soon as it is cold and hot. Ingredients: preserved eggs, 2 salted eggs and 2 eggs. Four practices: peeled preserved eggs and cut into small pieces. If the salted egg is raw, it should be cooked first. Peel off the shell and cut it into small pieces. It is more convenient to have an egg cutter. If not, you can use fine cotton thread scissors or use a knife dipped in water scissors. Knock the eggs into an open bowl, add a little salt and wine, and stir gently. Break it up gently, don't bubble or send it away, so as to avoid bubbles and holes in the middle of the steamed cake, which will be unsightly. Add preserved eggs and salted eggs into the egg mixture and stir well. Take an iron box or aluminum (heat-resistant) metal mold, carefully spread a layer of tin foil inside, cling to the mold wall, scrape it flat, and pour the mixed egg liquid into it. Put water in the pot, put it on a steaming rack, put it in a mold after boiling with strong fire, and steam it until it is cooked. Steaming takes a long time, and it is not easy to cook in the middle, which takes about 20-30 minutes. When steaming for 20 minutes, stick the toothpick into the "cake" and no egg liquid will come out. If it feels hard in the middle, it will be steamed. After a little cooling, lift the tin foil to take out the whole cake, peel off the tin foil, dip it in some water with a sharp knife, slice it quickly and put it on a plate. Raw materials for steamed chicken: 1 chicken (about 1500g), 20g salt, chicken essence 15g, 5g pepper and 5g sugar. Practice: Clean the chicken and dry it. Stir-fry the salt, chicken essence, pepper and sugar evenly, then rub the chicken cavity and chicken body evenly with it and marinate for about half an hour. Put the chicken in a small bamboo cage, and put a round dish under the cage (for receiving the raw juice). Put the bamboo cage and round dish in a steamer and steam for half an hour. When serving, cut the chicken into pieces and pour the original juice. You can eat it. Steamed frog with golden needle and mushroom: 8 pairs of frog, 2 pairs of golden needle, 2 pairs of fungus, 4 mushrooms, 8 red dates, 2 tbsps of crude oil, a little shredded ginger, a little onion, ginger juice 1 tbsps, wine 1 tbsps, soy sauce 1 tbsps, a little salt, a little sugar and a little cornflour. Method 1. Soak Bulbus Lilii and Tremella respectively, washing, soak in clear water, and draining; Remove the lump at the front end of lily; Soak mushrooms and red dates and wash them; Mushrooms are pedicled and added; Jujube is pitted. 2. Peel the frog, wash and drain the water, cut the chicken feet into sections, cut into pieces, add seasoning, lily, tremella, mushrooms, red dates and shredded ginger, mix well and marinate for a while. 3. Put the frog and other materials evenly on the plate, steam with boiling water for 15 minutes, add onion, heat 2 tablespoons of oil, and pour into the frog noodles for eating. Features refreshing and fragrant.