Ingredients: South tofu, pork stuffing, olives, ginger, chives, soy sauce, chicken essence, corn starch, sugar and vegetable oil.

Exercise:

1. Cut ginger into fine powder, chop leek, and separate onion from onion; Marinate minced meat with 1 tsp soy sauce, 1/8 tsp chicken essence, 1/2 tsp water and 1 tsp corn starch, stir well, and then add 1 and 1/2 tsp olive vegetables, Jiang Mo and chopped green onion.

2. Put the tofu flat on the plate, cut the surface horizontally and vertically with a sharp knife, and lay the marinated minced meat flat on the tofu.

3. Put it in a steamer, cover it with fire and steam for 10 minute. Put soy sauce, water and sugar into a steamer and boil until the water boils. Beat a bowl of juice and pour it on the steamed tofu.

Steamed abalone and mushroom clip in oyster sauce

Ingredients: Pleurotus eryngii, pork stuffing, salt, soy sauce, chicken essence, onion, ginger, oyster sauce, starch and spiced powder.

Exercise:

1. Add minced onion and ginger, salt, chicken essence, soy sauce, oyster sauce, spiced powder, a little water and dried starch into the meat stuffing and mix well.

2. Wash the Pleurotus eryngii, cut it into two connected clips, fill the mixed meat into the Pleurotus eryngii clips, and plate it.

3. Put it in a steamer, boil it, steam it for 12- 15 minutes, take it out, pour the soup on the plate into a wok, boil it, add appropriate amount of oyster sauce, a little salt and chicken essence, and stir well.

4. Water starch thickening: pour the prepared thickening juice on the steamed abalone mushroom clip.

Steamed chicken with black fungus?

Ingredients: chicken, fungus, wolfberry, ginger, cooking wine, soy sauce, starch, salt, sugar, soy sauce and pepper.

Exercise:

1. Cut the chicken into pieces, rinse repeatedly under running water until the water is clear, and wring out the water for later use; Put the chicken pieces into the pot, slice the ginger into the pot, add salt, sugar, soy sauce, soy sauce, cooking wine and pepper, and mix in dry starch for curing 10 minute.

2. Wash the black fungus hair, remove the pedicel, control the moisture, and put it in a steaming tray; Control the water after washing Lycium barbarum.

3. Spread the pickled chicken pieces on the fungus and sprinkle with medlar;

4. Put the water into the steamer, put the steamer into it after the fire boils, and cover it to steam. Steam until the chicken pieces are tender, smooth and delicious. Turn off the fire and steam for 1-2 minutes before serving.