5. Steamed eggs with shrimps:

Eviscerate the fresh shrimp, wash it, break two eggs, add cold boiled water, heat the shrimp in the microwave oven for 5 minutes, be careful not to cover it, steam it, add sesame oil and Lee Kum Kee delicious soy sauce and serve.

6. Yuanyang Juan kebabs

Raw materials: beef tenderloin, smoked pork, pear, fresh bamboo shoots, bamboo sticks, salt, raw flour, Gu Yue flour, white vinegar, sugar, brandy, water, etc.

Practice: Cut the beef tenderloin into 4 cm wide and 7 cm long slices and stir with salt, corn starch and Gu Yue powder. Cut the exposed bamboo shoots into 4 cm long strips instead of head and tail. Peel the pear and cut it into strips. Spread the beef tenderloin into dry powder, add the exposed bamboo shoots, and roll it into a tube. String all the meat rolls with bamboo sticks. Heat the stir-fry in the microwave oven for 4 minutes, add 2 tablespoons of oil, heat for 1 minute, then add the skewers and fry for 1-2 minutes on each side. Make a heart-shaped dish with sweet potato chips. Mix the juice well, cook over high heat for one minute, and pour in the noodles.

7. Jambalaya

Ingredients: 4 mushrooms, 1 bowl of rice, 1 tablespoon of oil, 1 teaspoon of sesame oil, 1 teaspoon of Jiang Mo and garlic, 1 teaspoon of chopped green onion, 1 teaspoon of diced red pepper,100g.

Seasoning: salt, vanilla, black pepper.

Production: (1) Soft mushrooms are soaked in boiling water, pedicled, washed, drained and cut into pieces;

(2) the peas are cooked for later use;

(3) put the oil and sesame oil into a deep pot, put them into a microwave oven, heat them for 2 minutes with strong fire, add ginger, onion and red pepper, and heat them with strong fire for 1 minute;

(4) adding mushrooms, corn, cucumbers and peas, and heating with strong fire for 2 minutes;

(5) Add salt, rice, black pepper and vanilla, mix well and heat for 2 minutes.

8. Fried crabs

Ingredients: 4 crabs (500g) (peeled and washed, then cut on both sides), eggs 1 crab (evenly stirred), onion and coriander (for decoration).

A: onion (minced) 100g, ginger (minced) 30g, and cooking oil 4 tbsp;

B: Tomato (sliced) 130g, 3 tablespoons tomato sauce, 3 tablespoons water, 2 teaspoons salt1/and 2 teaspoons sugar1/.

Production: (1) Put the raw material A into a 22 cm saucepan and stir-fry with high fire for about 6 minutes (without cover).

(2) adding raw materials B and crabs;

(3) Cover the fire and cook for about 6 minutes;

(4) Mix in the egg liquid, cover with fire and cook for 2 minutes;

(5) Add onion and coriander, and garnish beside the crab.

9. Crispy tofu

Ingredients: 500 grams of tofu, 2 eggs, a little flour.

Seasoning: 35g soy sauce, a little chopped green onion, minced garlic, sugar, monosodium glutamate, Zhenjiang balsamic vinegar and sesame oil.

Production: (1) Cut tofu into long strips, blanch in boiling water 1 min, remove and drain.

(2) Knock the eggs into the bowl and break them up with chopsticks;

(3) Tofu strips are dipped in egg liquid first, and then wrapped with flour;

(4) frying the vegetables in a microwave oven, heating for 2 minutes with strong fire, draining the oil, and heating for 1 minute;

(5) Put the dried bean curd coated with flour into a frying pan, put it into a furnace, and fry both sides with strong fire until golden brown;

(6) Take it out and put it in a shallow dish. Sprinkle with chopped green onion and dip in seasoning.

10. Luohanzhai

Ingredients: 20g of mushroom (soaked), oyster sauce 1 tbsp, minced garlic15g, 3 tbsp of cooking oil, and pea100g.

Material A: cauliflower (cut into small flowers) 100g, tomato (cut into petals) 100g, small corn shoots (cut in half) 70g and mushrooms 50g.

Production: (1) Put garlic and cooking oil into a 22 cm saucepan and stir-fry for 3 minutes (without cover) in a microwave oven;

(2) Add mushrooms and oyster sauce and heat for 1-2 minutes;

(3) Fill the material A in half and tighten the pot cover;

(4) heating with strong fire for 3 minutes;

(5) Add peas, cover with fire and heat for 2 minutes;

(6) Take out food.

1 1. Russian beef stew

Ingredients: 200g beef tenderloin, 2 tbsps mushrooms, 0/50g onion/kloc, appropriate amount of garlic, 2 tbsps tomato soup, and a little parsley.

Seasoning: salt 1/2 tsp, sugar 1 tbsp, tomato juice 2 tbsp, a little pepper, water 1/2 cups.

Production: (1) Slice beef tenderloin, add 2 teaspoons of soy sauce, 1/2 tablespoons of starch and 1 tablespoon of oil and mix well;

(2) Slicing mushrooms and shredding onions;

(3) Heat the wok for 6 minutes, add 2 tablespoons of oil, saute onion, add minced garlic and tomato soup and mix well;

(4) adding the marinated beef into the raw materials, boiling for 2 minutes with strong fire, and uniformly stirring;

(5) Coriander is decorated with vegetable edges and can be eaten.

12. Red chicken wings

Ingredients: 8 chicken wings in the middle, and appropriate amount of ginger and onion.

Marinade: wine 1/2 tbsp, soy sauce 1 tbsp, a little pepper.

Seasoning: 1-2 tablespoons oyster sauce, 1 tablespoon sugar, a little sesame oil.

Production: (1) Wash and drain chicken wings. Add marinade and mix well, marinate for about 1 hour;

(2) Put two spoonfuls of oil into a deep dish, put it into a microwave oven and heat it with high fire for 3 minutes;

(3) Add ginger slices, onion slices and pickled chicken wings, mix well, and heat over high fire for 3 minutes;

(4) adding seasoning into the above raw materials, uniformly mixing, putting into a microwave electronic furnace, and heating with strong fire for 3 minutes;

(5) take it out and eat it.

13. Garlic paste and white meat

Ingredients: 250g of pigskin hind leg meat.

2 seasoned shallots, 3 slices of ginger, 1 tablespoons garlic paste and salad oil, 1 tablespoons sugar and rice vinegar, 2 tablespoons soy sauce and a little pepper oil.

operate

① Wash the meat and add the onion and ginger.

② Put 1 tablespoon salad oil into the vessel, put the meat and onion ginger into the vessel, take it out after 4 minutes of fire, and cut it into thin slices.

(3) Sprinkle with garlic paste, sugar, rice vinegar, soy sauce and Chili oil.

14. Yunbai meat

Ingredients: 400 grams of bacon, half a cucumber.

A little salt and pepper as seasoning, half a cup of Shaoxing wine, 5 slices of ginger and 1 root onion (cut into 5cm long segments); (1) 1 tbsp red oil, 2 tbsp white sugar and rice vinegar, 1 tbsp soy sauce and mashed garlic.

operate

(1) Soak the marinated pork in boiling water for a while, pick it up and dry it, sprinkle salt and pepper evenly, put it in a deep vessel, and add onion, ginger and Shaoxing wine.

(2) Cover with high fire for 5 minutes, then turn over and cover with medium fire for 9 minutes.

③ Slice the cooked meat and put it around the dish.

④ Slice the cucumber, soak it in ice water for a while, pick it up and drain it, and put it in the center of the dish.

⑤ Pour the evenly mixed seasoning (A) onto the sliced meat.

⑥ You can decorate with cherries at will.

15. Spiced dried bean curd

Ingredients: 200g pork leg, 2 pieces of spiced dried bean curd, 1 green pepper, 2 red peppers.

Seasoning (a) 1 tablespoon Shaoxing wine, half tablespoon salt, 2 shallots and 3 slices of ginger; (b) 2 tablespoons of sweet noodle sauce and sugar, spicy bean paste, soy sauce, Shaoxing wine and water 1 spoon; 1 tbsp minced garlic; (d) salad oil 1.5 spoon.

operate

① Spread seasoning (a) on the whole piece of pork, cover it with microwave film, turn it over for 4 minutes, take it out and let it cool, cut it into thin slices, cut dried bean curd into oblique slices, and cut green pepper into small pieces.

(2) Put salad oil and seasoning (c) into a vessel and fire for 2 minutes, then add other materials and seasoning (b), mix well and fire for 4 minutes.

16. Braised pork

Ingredients: 900g clean pork sandwich.

Seasoning (a) 6 shallots, 4 slices of ginger and 3 tablespoons of salad oil; (b) About 1 cup of soy sauce, 1 tablespoon of rock sugar.

operate

① Wash the sandwich meat and cut it into 3cm square pieces.

(2) Put the seasoning (a) into a vessel, add the sandwich meat and seasoning (b) after 3 minutes of fire, and cover with fire for 20 minutes.

17. Braised pork

Pork tenderloin 400g, lettuce.

Seasoning (a) a little salt and pepper; (b) Half a tablespoon of sugar, half a cup of soy sauce, 2 tablespoons of wine, a little onion (mud), ginger (root), carrot (mud) and onion.

operate

① Pierce the meat through five or six holes with a fork, sprinkle with seasoning (A), and then tie it tightly with cotton rope.

③ Soak the meat in the evenly stirred seasoning (A) for a long time and turn it up and down with chopsticks.

③ Put the meat into a bamboo cage or net special for microwave oven, without covering the microwave film, and turn it 1 min.

(4) Take it out and turn it up and down, apply the marinade with a brush, then turn it for 6 minutes, and wipe it several times in the middle.

⑤ Take out the slices and decorate the vegetables.

18. Running pork

Ingredients: 200g pork slices, tofu 1 piece, 200g pickles.

Seasoning (a) soy sauce 1 tablespoon, Shaoxing wine 3 tablespoons, sesame oil 1 tablespoon, and a little chopped green onion.

operate

(1) Drain the tofu and turn it over for 2 minutes without microwave film.

(2) cut into pieces of appropriate size.

③ Cut the pork into appropriate sizes, put it in a container, add seasoning (a), cover it with a microwave film or lid, and turn it over for 2 minutes.

(4) Add tofu and paulownia into (3), stir evenly, cover with microwave film or cover, and rotate for 3 minutes.

⑤ Take out and stir again. Similarly, after 2 minutes, sprinkle chopped green onion on the plate.

19. Sesame chips

Materials: Pork tenderloin (sliced flat) 400g (8 slices) and 8 fresh asparagus.

Seasoning (1) Sesame 100g, brown sugar 1.5 teaspoon, a little Shaoxing wine, 6 tablespoons light soy sauce, 2 tablespoons light refined oil and a little pepper.

operate

① Stir-fry sesame seeds before grinding.

(2) Stir the seasoning (a) evenly, add the sliced meat and marinate for about 30 minutes.

③ Cut asparagus into sections, cover it with microwave film or cover, and turn it over for 2 minutes; Take it out while it is hot, sprinkle with pepper and 2 tablespoons light oil.

(4) Put two pieces of meat into a vessel, side by side without overlapping, cover with microwave film or cover, and rotate for 1 min for 30 seconds.

The remaining 6 tablets were treated in the same way.

⑤ Put the meat slices into a plate and decorate with asparagus.

20. Sliced plum blossom meat

Materials raw materials clean pork belly 400 grams.

1 tbsp seasoned oyster sauce, 2 tbsp water, some coriander and 2 tbsp cooked lard.

operate

① Slice pork belly, add 1 tablespoon oyster sauce and 2 tablespoons water and marinate for 30 minutes.

② Put 2 tablespoons of cooked lard into a vessel, add the marinated pork belly, turn over after 3 minutes of fire, and heat for 3 minutes. Take out the plate and add some coriander.

2 1. Sliced pork with ginger sauce

Ingredients: 500g sliced pork and 8 slices of lettuce.

Seasoning (1) Shaojiu 1.5 tbsp, soy sauce 1.5 tbsp, sesame oil and ginger paste 1 tbsp each; (b) Soy sauce 1.5 tablespoons, Shaoxing wine 1 tablespoon and ginger paste half a tablespoon.

operate

① Apply seasoning (a) to pork and leave it for 5- 10 minute.

② Remove the marinade, take 65,438+0/3 meat, and spread it in a vessel without overlapping.

③ Open the microwave film and turn it over for 3 minutes.

(4) Divide the remaining meat into two times for 3 minutes each time.

⑤ Take out the barbecue and put it in another container to decorate the vegetables.

22. Dongpo Meat

Materials Raw pork belly (boneless and peeled) 450g.

50g of onion, 25g of ginger, 50g of Shaoxing wine, 80g of soy sauce and 40g of sugar.

operate

(1) Scrape off the dirt and excess hair on the skin, blanch it in a boiling water pot, wash it with cold water, and cut it into pieces with a square of 1.5 cm.

(2) First put 25g of ginger (crushed) and 40g of chives into the vessel, then put the chopped meat pieces, add all seasonings, add the remaining 10g of chives, seal the microwave film, turn to high fire for 4 minutes, then turn to low fire for 25 minutes until the meat is crisp and waxy, and then collect the juice with high fire until it is thick.

23. Kirin tofu

Materials:

250g (about 6.5%) of bean curd, Jinhua ham 150g (about 4 ounces), 5 mushrooms, and appropriate amount of onion or coriander.

Seasoning:

1 tsp sugar, 1 tsp soy sauce, 2 tsp oil.

Filled juice:

75 ml of soup, half a tablespoon of corn flour, sesame oil and pepper.

Cooking steps:

(1) Soak mushrooms in soft slices and marinate them with seasoning for a while.

(2) Slice the ham.

(3) Cut the tofu into thick slices.

(4) Put tofu slices on the plate, sandwich ham slices and mushroom slices in the middle, cover with plastic wrap, and leave an opening sparsely.

Cook with gas and high fire for 2-3 minutes.

(5) Mix the sauce evenly in the container, add onion or coriander, cover with plastic wrap, leave an opening for ventilation, and cook over high fire 1 min.

Bell, pour tofu on it and serve.

24. unicorn wax gourd

Materials:

200 grams of wax gourd (about five and a half), 50 grams of thigh (about 1 half).

Filled juice:

1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp millet powder, 2 tbsp water, 1 tbsp onion and garlic respectively.

Cooking steps:

(1) Cut the wax gourd into thick slices with a width of 1 cm, and carve a knife in the middle of each slice.

(2) Slice the ham, the size of which is commensurate with the wax gourd clip.

(3) Put the ham slices into the melon slices, wrap them with plastic wrap, leave an opening to breathe, and cook for 3 minutes on high fire.

(4) Put the sauce into a bowl, cover it with fresh-keeping paper, leave an opening for ventilation, cook for 3 minutes on high fire, and pour it on the melon dish, then serve.

25. curry beef brisket

Materials:

400 grams of breast meat (about 10 half), 200 grams of potatoes (about 52 half), carrots and shallots 1, garlic.

1 capsule, 2 slices of ginger, 1 tablespoon of curry powder, one each of light milk.

Boiled beef brisket material:

1000ml water, 1 star anise, 1 ginger, half onion.

Seasoning:

1 teaspoon salt, 25g rock sugar (about 6.5 yuan), 1 teaspoon light soy sauce and wine respectively.

Serve soup:

Beef essence 1 tablet, water 750 ml.

Corn flour water:

Half a teaspoon of corn flour, 1 tablespoon of water.

Cooking steps:

(1) Wash the breast and cut it into cubes.

(2) Put the ingredients for boiling breast beef into a deep bowl and cook for 8 minutes on high fire.

(3) Add breast beef in (2), cook for 5 minutes with high fire, and drain.

(4) Cut potatoes and carrots into corners, and cut onions into 4 equal parts.

(5) pulverizing garlic to prepare seasoning,

(6) Put the stir-fry into the oven, preheat it for 2 minutes with high fire, add potatoes, carrots and onions, and cook it for 3 minutes with high fire.

(7) Put the chicken breast, soup, curry powder and seasoning into a deep pot and cook for 50 minutes on medium heat.

(8) Add potatoes, carrots and onions and cook for 20 minutes on medium heat.

(9) Add corn flour water and milk, and cook on medium fire for 10 minute, and serve.

26. Sauté ed beef tenderloin with sauce

Materials:

Beef tenderloin 220g (about 6 taels).

Seasoning:

Sugar and wine 1 teaspoon, ginger juice 1 teaspoon, soy sauce and corn flour, half a tablespoon of soy sauce, 2 tablespoons of oil and water, and a little pepper.

Filled juice:

Half a tablespoon of garlic hot sauce, 2 teaspoons of sugar, 1/4 teaspoons of millet flour and 3 teaspoons of water.

Cooking steps:

(1) Wash beef tenderloin, cut beef tenderloin slices with a thickness of about 1 cm, pat lightly, and marinate with seasoning for about 1 hour.

(2) Preheat the frying pan for about 3 minutes.

(3) Add 2 tablespoons of oil, add beef tenderloin and cook for about one and a half minutes.

(4) Open the oven door, add the sauce, cook for about 2 minutes on medium fire, and serve.

27. shredded beef

Materials:

Beef tenderloin 125g (about 3.5%), pear 1, mango 1.

1. 1 green pepper and red pepper, 1 dried onion and garlic.

Seasoning:

Half a teaspoon of sugar, 1 tablespoon of oil, 1 teaspoon of light soy sauce, soy sauce and water, 1 teaspoon of millet flour.

Filled juice:

1 teaspoon of salt, 1.5 tablespoons of sugar, pre-pressed juice and white rice vinegar, 2 tablespoons of water and half a teaspoon of corn flour.

Cooking steps:

(1) Wash and shred beef tenderloin, add seasoning and marinate for about 20 minutes.

(2) Peel pears and mangoes and cut them into thick strips.

(3) Wash green pepper and red pepper, remove seeds and shred.

(4) Peel and chop the dried onion and garlic.

(5) Preheat the frying pan for about 1 min, pour in crude oil, add minced garlic and dried onion, cook over high fire for 1 min, and add shredded beef.

Cook over medium-high heat for 30 seconds and take out.

(6) Preheat the frying pan again, add 1 tablespoon of oil and sauce, and then cook with high fire 1 minute for half a minute.

(7) Open the oven door and add pears, green peppers, red peppers, shredded beef and mangoes.

28. Sweet and sour pork rolls

Materials:

Naked eye 120g (about 3 ounces), millet powder 1.5 tablespoons, millet 1 tablespoon, 50g canned sardines (about 1.2 and a half), 2 water chestnuts and egg yolk 1.

Seasoning:

Half a teaspoon of rose wine, 2 teaspoons of light soy sauce, sugar 1 teaspoon, ginger juice and oil 1 teaspoon, and a little pepper.

Filled juice:

50ml of Zhejiang vinegar, half a tablespoon of white vinegar, OK juice and tomato juice, 2 tablespoons of water, 1 teaspoon of wine, 1/8 teaspoons of salt, 6 tablespoons of sugar and corn flour.

Half a flat teaspoon.

Cooking steps:

(1) Slice with naked eyes. First loosen the meat with a meat loosening mallet, and then marinate it with seasoning 15 minutes or so.

(2) Mix corn kernels, egg yolk and sardines.

(3) Peeling, washing and crushing water chestnut, and mixing with partner (2) to make stuffing.

(4) Put 1 teaspoon half stuffing on each piece of meat, roll it tightly, make a meat roll, and dip it in corn flour.

(5) Preheat the fried vegetables for about 2 minutes with high fire, add 4 tablespoons of oil, put them into the meat roll, cook for about 2 minutes with high fire, and take them out for later use.

(6) Put the sauce in a deep bowl, cook for 30 seconds on high fire, add the meat roll, and cook for 2 minutes on medium fire, then serve.

29. Home-cooked barbecued pork with thick sauce

Materials:

450g minced meat (about 12), garlic 1, dried onion 1 piece.

Seasoning:

1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon Huai salt sesame sauce, 1 tablespoon sugar, 1 tablespoon rose wine ginger juice, 1 tablespoon ground black bean sauce, and 2 tablespoons seafood sauce.

Honey sauce:

2 tablespoons warm water, 1 flat tablespoon maltose.

Cooking steps:

(1) Wash the head meat and scratch it gently on the surface.

(2) Peel and chop garlic and dried onion, mix in seasoning and marinate the meat for about 45 minutes.

(3) Preheat the frying pan for about 2 minutes, add 2 tablespoons of oil, add the neck meat and cook for about 12 minutes.

(4) Open the oven door, take out the meat, coat it with honey juice, and then cook it with high fire for about 1-2 minutes.

(5) Take out the barbecued pork and slice it for eating.

30. Sour plum ribs

Materials:

400 grams of ribs (about 10), 2 tablespoons of garlic.

Seasoning:

150g sour plum (about 4 Liang), 3 tablespoons yellow sugar, 2 tablespoons post sauce, 1 tablespoon light soy sauce, dark soy sauce, rose wine and ginger wine.

Cooking steps:

(1) Wash the ribs, dry the water and carve several notches on the surface (see figure 1).

(2) Marinate the ribs with seasoning and garlic for half an hour (see Figure 2).

(3) Put the ribs on a plate, wrap them with plastic wrap, leave an opening to breathe, and cook for 4 minutes on medium heat.

(4) Remove the plastic wrap and cook for 2 minutes on high fire.

3 1. He Xiangbai vermicelli fish

Materials:

200 grams of rice fish (about 5.2 and a half), 2 teaspoons of garlic, 2 teaspoons of chopped red pepper, lemon peel 1 tablespoon, and Sophora japonica leaves 1 tablet.

Filled juice:

Dried onion 1 tbsp, sesame oil 1/2 tbsp, soy sauce 1/2 tbsp, soy sauce 1/2 tbsp, sugar 1 tbsp, oil 1 tbsp, and water 3 tbsp.

Cooking steps:

(1) Soak the lotus leaves in hot water for about 10 minutes.

(2) Wash the rice fish.

(3) Prepare the sauce in a deep bowl, cover the surface with fresh-keeping paper, and leave an opening for ventilation.

(4) Put garlic, red pepper, dried onion and lemon peel on the lotus leaf, and add rice fish. After stirring well, fold the lotus leaves and put them on a plate.

(5) Put the lotus leaf buns and sauces in the microwave oven, cook for two and a half minutes with strong fire, put them in the oven for two minutes after the flameout, and take them out for eating.

Note: the composition of the materials used is calculated as 1 2 = 37.5g, and the calculation basis is as follows

All the dishes are the same,

32. Roasted eel skewers

Materials:

Monopterus albus 150g (about 4liang), pineapple 1, green pepper 1, 2 tomatoes, 2 garlic, 2 ginger and 1 onion 1.

Seasoning:

2 teaspoons of wine and ginger juice, 2 tablespoons of hot sauce, 1 tablespoon of soy sauce, 1/2 tablespoons of sugar, a little pepper and a few drops of sesame oil.

Cooking steps:

(1) Monopterus albus was washed and cut into 12 equal parts.

(2) Chop garlic and ginger, and dice onion.

(3) Monopterus albus is marinated with seasoning, garlic, ginger and onion for 1/2 hours.

(4) Cut pineapple, green pepper and tomato into 12 pieces.

(5) String the eel with 12 bamboo stick and put it on the dish.

(6) Put in a microwave oven and cook over high fire 1/2 minutes.

(7) Take it out, string it with pineapple, green pepper and tomato, and cook for 1 min.

33. Shrimp with garlic sauce

Materials:

300 grams of medium-sized shrimp (about half a catty) and 6 pieces of garlic.

Seasoning:

2 teaspoons of wine, 2 tablespoons of seafood sauce and Chili sauce, soy sauce 1 tablespoon, sugar 1/2 tablespoons, a little pepper, sesame oil 1 teaspoon.

Cooking steps:

(1) After the shrimps are gut-removed, they should be washed and drained (see figure 1).

(2) Take off the clothes of the garlic, pat it into pieces, cut it into small pieces, and mix it with the seasoning evenly. Marinate the shrimp for 20 minutes.

(3) Arrange the shrimps on a plate, cover the tail with aluminum foil and cook for 2 minutes (see Figure 3).

(4) Take out, remove the aluminum foil, and cook with strong fire 1 min, and serve.

34. Fish ball pot

Materials:

Fish 125g (about three and a half portions), sausage 25g (about six and a half portions), water chestnut (2 pieces), fat meat and pickled mustard tuber 20g each (about five and a half portions), two mushrooms, two tablespoons of chestnut powder and vegetables 100g (about two and a half portions).

Seasoning:

1 teaspoon salt, a little pepper.

Filled juice:

100 ml water, 1 teaspoon wine, 1 teaspoon soy sauce, 1 teaspoon chicken powder, a little pepper and 2 teaspoons ginger juice.

Cooking steps:

(1) Chop sausage, horseshoe, fat meat and mustard tuber into granules, mix well with fish and seasoning, and beat until gelatinized.

(2) Knead (1) into small fish balls and dip them in chestnut powder.

(3) Add 3 tablespoons of oil to the wok, heat for about 2 minutes, and pour in the fish balls (see Figure 2). After stirring evenly, cook on high fire for about 2 minutes.

(4) Pour the sauce and fish balls into the casserole, cover it, and cook over high fire 1 min.

(5) Wash the vegetables, put them in a fish ball pot, and cook for 1-2 minutes.

35. Steamed prawns with garlic

Materials:

350g of prawns (about 9.5 pieces), 5 pieces of garlic, shredded red pepper 1 tablespoon and shredded onion 1 piece.

Filled juice:

Garlic Chili sauce 1/2 tablespoons, sugar 1 teaspoon, soy sauce 1 teaspoon, and water 2 tablespoons.

Cooking steps:

(1) Cut open the back of prawns, gut them, wash them, and absorb water with a cloth.

(2) Garlic is peeled and mashed. Prepare shredded red pepper and chopped green onion.

(3) Arrange prawns on a plate, and put minced garlic and shredded red pepper on prawns.

(4) Wrap it with plastic wrap, leave an opening to breathe, cook for 3 and a half minutes on high fire, and take it out.

(5) Put the juice and shallots in a bowl, cover them with plastic wrap, leave an opening for ventilation, cook over high fire for 1 min, and pour them on the prawns.

36.beer crab

Materials:

Crab 600g (about 1 kg), ginger 1 5g (about 4 yuan), onion 30g (about 8 yuan), garlic 4 pieces, pepper 1/2 spoons, star anise 1 piece, beer 200ml, salt/kloc-0.

Cooking steps:

(1) Wash crabs and chop them.

(2) Peel and slice ginger.

(3) Wash the onion and cut it into sections.

(4) Peel and chop garlic.

(5) Mix all the materials evenly, add 1 tbsp oil, put it on a container, cover it with plastic wrap, leave an opening for air to escape, and cook for 4 minutes on high fire.

37. Shrimp and eggplant

Materials:

300 grams of eggplant (about 8 Liang), 40 grams of dried shrimp (about 1 2), 2 tablespoons of chopped green onion, mustard tuber 1 tablespoon, and red pepper tea 1 silk.

Spoon, 2 slices of ginger, 250 ml of hot water.

Filled juice:

Half a tablespoon soy sauce, oil and sugar, 1 teaspoon soy sauce, 1 tablespoon sesame oil and 3 tablespoons water.

Cooking steps:

(1) Wash the dried shrimps, soak them until soft, and chop them.

(2) Peel the eggplant, put it in hot water, add ginger slices, cover with plastic wrap, cook for 15 minutes, drain the water, and set the plate.

(3) Put the juice, minced shrimp, chopped green onion, pickled mustard tuber and shredded red pepper into a bowl, cover it with plastic wrap, and leave an opening for ventilation. Cook for 3 minutes on high fire, take out, pour eggplant on it, and serve.