(1) materials: Chinese cabbage (with white stalks) 600g, pork tripe 200g, grass shrimp 250g, squid (fresh) 100g, sea cucumber 50g, ham 75g, shiitake mushroom (fresh) 50g, salt 5g, pepper 4g, each with appropriate amount.

(2) Practice:

① Wash the Chinese cabbage, cut it into large pieces, fry it in 2 tablespoons of oil until soft, and then put it in a stew pot.

② Slice pork belly, blanch the cut squid, remove the sea cucumber, remove the fishy smell first and then cut into thick slices.

(3) Slice the ham after it is cooked, soak the mushrooms and remove the pedicels, and put them on the Chinese cabbage respectively.

(4) Cut the grass shrimp, blanch it and take it out for later use.

⑤ Put the seasoning into a saucepan, move it into an electric rice cooker or a steamer and steam it for 40 minutes, then add the grass shrimp and steam it for 5 minutes, then take it out.

2, round and round

(1) Material: glutinous rice 1000g, raw bacon 200g, egg 150g, pepper powder 5g, salt 5g, onion 100g, ginger 20g, each with appropriate amount.

(2) Practice:

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

2 spread the glutinous rice cold, warm it and beat in the eggs.

③ Cook the bacon first, then cut it into dices, cut the onion into chopped green onion, peel and cut the ginger into pieces.

(4) Put all the materials 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 try the taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function).

⑤ After mixing evenly, first wet your hands with water, and then knead about 25g into a circle.

3. Flowers bloom with wealth

(1) Ingredients: minced pork, mustard, mushrooms, eggs, carrots, Nostoc flagelliforme and lettuce.

(2) Accessories: salt, onion, ginger, sesame oil and dried starch.

(3) Practice:

(1) Grease the baking pan, preheat it with microwave at high power for 3 minutes, pour in the broken egg liquid, spread it into thin slices, and fry it at 60% power 1 minute.

(2) Wash and peel the water chestnut, put it into a heat-resistant bag, chop off the water with the back of a knife and take it out; Soak mushrooms in water until soft, remove and dice; Soak Nostoc flagelliforme in water for 40 minutes.

(3) The minced meat, water chestnut, shiitake mushroom and auxiliary materials are stirred in the same direction to be viscous.

(4) Take a bowl, coat the inner wall with oil, put the egg skin, put 1 carrot in the middle, spread the Nostoc flagelliforme and arrange it in a grid, fill in the ground meat, fold the excess egg skin inward, cover it with plastic film, and steam it with 80% fire for 10 minute.

⑤ Take a plate, decorate it with lettuce, turn the meat stuffing upside down, take the center of the egg skin as the center, lightly draw four diameters through the center with the tip of a knife, and lift the egg skin outward from the center.

4, more than a year

(1) Material: Yellow River Carp 1 weighs about 750g, shredded mushrooms, shredded winter bamboo shoots, onions, ginger and garlic each 30g, eggs 1, salad oil1000g (about100g).

(2) Practice:

① Wash the scales, gills and internal organs of carp, put them on the chopping block, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minute.

(2) Stir the eggs and meat rolls into paste and smear them on the fish, then put them in an oil pan with 70% to 80% heat (150℃ ~ 200℃) and fry them until golden brown and cooked.

(3) Leave a little oil in the pot, add onion and ginger ingredients and stir fry, then add a little broth and seasoning, and then put the fried fish into the soup and cook it thoroughly.

5. Good lottery

(1) Ingredients: 400g silver carp head and 200 tofu.

(2) 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).

(3) 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 surface.

(3) Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well and bring to a boil, pour into a pot, and simmer for 40 minutes to taste.

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

6. Sanyang Kaitai

(1) Material: 300g of pork tripe, 50g of squid (fresh)100g of chicken leg, 50g of pork leg150g, 50g of mushroom (fresh), 50g of bamboo shoots, 50g of lettuce and 0g of rape100g.

(2) Practice:

① Wash pork belly, cook it first and then slice it; Cut squid into pieces, blanch and remove for later use.

② Pork tenderloin (pork leg) and chicken leg are cut into pieces, and the blood is scalded for later use.

③ Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces.

4 lettuce is cooked and cut into strips first; Blanching rape and pouring water for later use; Put pork tripe, squid, chicken leg, pork tenderloin and abalone into casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour with low fire to make them completely cooked and soft.

⑤ Add rape and take it out after cooking.

Step 7 get together

(1) materials: wax gourd 500g, winter bamboo shoots 100g, mushrooms 100g (fresh), mushrooms 100g (fresh).

(2) Seasoning: cooking wine 10g, soy sauce 5g, sugar 3g, monosodium glutamate 2g, starch 5g and sesame oil 5g.

(3) Practice:

(1) Wash and chop mushrooms; Boiled bamboo shoots, peeled and chopped; Stir-fry mushrooms, mushrooms and bamboo shoots in 60% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, boil and thicken, and let cool to make stuffing.

(2) Poke 14 cylinder on the thick part of wax gourd with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it and apply sesame oil for later use.

(3) hollow out the wax gourd column and fill it with stuffing, put it in a plate, steam it in a cage for 10 minute, take it out, put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled and seasoned, it is thickened and poured on the cup of wax gourd.