/composition/
Crucian carp, mushrooms, ham and leeks.
Garlic, ginger, cooking wine, Pixian watercress
Soy sauce and peanut oil
/step/
1. Wash the black film and foreign bodies in the abdomen of the slaughtered crucian carp, smear the raw powder on the fish, add ginger and marinate with appropriate amount of salt 10 minute. Chop shallots with chopped green onion, chop red bean paste, and cut ginger and garlic into foam.
2. Dice ham and mushrooms. Put a little peanut oil in the pot, fry the fish until golden on both sides, and then take it out. Put oil in the pot. When the oil is cooked, add the ginger and garlic foam and stir-fry to give a fragrance.
3. Pour in diced ham and mushrooms, add red bean paste, stir fry in red oil, and cook 1 teaspoon cooking wine. Pour some water to boil, and then cook the fish in a wok for a while. Dish and sprinkle with chopped green onion.
2. Fry and brew bean bubbles
/composition/
Bean bubble, pork stuffing, mushrooms, carrots
Onion, ginger, salt, spiced powder, soy sauce, chicken essence.
Leek, chicken soup, egg white, sesame oil.
/step/
1, add salt, soy sauce, chicken essence, five-spice powder, sesame oil and seasoning to the meat stuffing, and beat an egg white and stir evenly clockwise; Onion, ginger, carrot and mushroom are processed into powder by a cooking machine; Mixing with seasoning meat stuffing;
2. Dig a hole at the top of the bean bubble and fill the meat into the bean bubble to the maximum extent; Put oil in the pot, fry the beans on both sides until golden brown, and fry the meat on the outside first; Pour chicken soup and simmer the meat in the bean bubble on low heat;
3. Take out the beans, add a little oyster sauce, soy sauce and salt to the soup, and then collect the thick soup; Pour it on the beans and sprinkle with chopped chives.
3. konjac roast duck
/composition/
Duck, konjac, green garlic, pickled ginger, pickled radish.
Soak red pepper, pepper, garlic and beer.
/step/
1, green garlic sprout, pickled pepper, pickled radish and pickled ginger are cut into sections respectively; Garlic pat; Slice konjac, blanch in boiling water for 2 minutes, remove and drain.
2. Wash and chop the ducks.
3. Heat a proper amount of oil, pour in the duck pieces and heat to Huang Liang oil.
4. Take a casserole, pour a proper amount of oil, heat it, saute pepper, pickled pepper, pickled ginger, pickled radish and garlic, and add Pixian bean paste to stir-fry red oil.
5, add soy sauce, rock sugar, stir fry evenly.
6. Pour beer instead of duck, and the fire will start.
7. Add the processed konjac, cover the pot and simmer 1 hour.
8. When the duck meat is soft and thorough, add salt, collect juice over high fire and sprinkle with green garlic seedlings.
4. Sour soup beef brisket
/composition/
Beef brisket, tomatoes, ketchup
Onion, ginger and oyster sauce
Cooking wine, salt, soy sauce, soy sauce, aged vinegar, sugar.
Star anise, cinnamon, boiled water
/step/
1. After washing tomatoes, gently cut the surface with a cross knife, blanch them in boiling water until the surface skin is rolled up, peel them and mash them in a container;
2. Cut the brisket into small pieces, blanch it in boiling water until it changes color, skim off the floating foam and take it out for later use;
3. Pour brisket, onion, ginger, oyster sauce, cooking wine, soy sauce, aged vinegar, sugar, star anise, cinnamon and a small bowl of boiled water into an electric pressure cooker, stir well and press for 30 minutes;
4. After the wok is heated, add a little oil, pour it into the pressed tomato sauce, and stir fry until it becomes sand. After adding tomato sauce, continue to stir fry;
5. Stew the beef brisket in a pressure cooker, remove the onion, ginger, star anise and cinnamon, pour all the beef brisket and soup into the pot, mix in tomato sauce and add salt;
6. After the ingredients in the pot are boiled, pour all the ingredients into the casserole, simmer for 40 minutes, and add a little parsley when eating.
5.steamed cod
/composition/
300g of frozen cod, 0/5ml of steamed fish sauce/kloc-,5g of shredded ginger.
1 root onion, appropriate amount of chives, 2g green pepper.
2g red pepper, 2g yellow pepper and 20ml cooking wine.
2g white pepper, 20ml olive oil and 3g salt.
/step/
1. After the cod fillets are thawed at room temperature, scrape off the scales with a knife, wash and drain, and add cooking wine, white pepper and salt.
2. Marinate for 20 minutes after grasping by hand. You can turn the cod upside down in the middle for both sides to taste.
3. Cut the scallion into sections, each section is divided into two; Cut shallots into small pieces, and cut onion leaves into filaments; At the same time, prepare shredded ginger and shredded red, yellow, green and pepper.
4. Take a disc and spread it on the bottom of the onion.
5. Put the marinated cod fillets on lush slices, and add shredded onion and fragrant white slices to the cod fillets.
6. Boil the water in the steamer with high fire, put the fish pieces into the pot, steam for 10 minutes, then turn off the fire, and simmer for 3 minutes without uncovering the lid.
7. Take out the steamed cod pieces, discard all the onion and ginger together with the soup of the steamed fish, and pour the steamed fish with soy sauce.
8. Spread shredded red, yellow and green peppers and add shredded chives.
9. Put an appropriate amount of olive oil in the frying spoon, heat it on low heat until the oil emits a slight smoke, and quickly pour it on the chopped onion and pepper.
6. Fried pork with sour beans
/composition/
Minced meat, sour beans, ginger, dried peppers, cooking wine.
Soy sauce, soy sauce, sesame oil, oil
Pepper, sugar
/step/
1. Soak sour beans in clear water for 20 minutes, wash them, dry them by hand and cut them into small grains.
2. Put the meat stuffing into a bowl, pour in cooking wine, soy sauce, vegetable oil and white pepper and marinate for 5 minutes. Peel and chop ginger, and cut dried pepper into small pieces.
3. Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, add the meat stuffing, stir-fry it quickly until the meat stuffing is discolored and cooked, and then take it out.
4. Continue to pour some oil into the pot and heat it on high fire. When the oil is 40% hot, add Jiang Mo and Zanthoxylum bungeanum, stir-fry until fragrant, add sour beans, and stir-fry for at least 3 minutes.
5. Add the fried minced meat, add soy sauce and sugar, stir fry evenly, continue to stir fry for 2 minutes, and pour in sesame oil.
7. Fried meat with fungus
/composition/
Pork tenderloin, auricularia auricula, onion, ginger
Soy sauce, oil, starch, salt
/step/
1, auricularia auricula foam. Change the soaked fungus several times to remove the roots and impurities.
2. Slice onion, tenderloin and ginger.
3. Heat the oil in the pot, pour the ginger slices and stir-fry until fragrant, then pour the meat into the pot and stir-fry until white.
4. Stir-fry the auricularia auricula in the pot until it crackles, then add the onion, finally add the soy sauce and salt to taste, and pour the water starch before cooking.
8. Glutinous rice ribs
Composition:
Glutinous rice, corn kernels, green beans, diced carrots.
Spareribs, zongye, soy sauce, salt.
White sugar, pepper, monosodium glutamate
/step/
1, chop small ribs into small pieces, wash and drain. Add salt, light soy sauce, white sugar, white pepper and monosodium glutamate and marinate for more than 2 hours.
2. Soak glutinous rice for more than 2 hours in advance. I bought ready-made corn kernels, green beans and diced carrots. Please feel free. I like the smell of corn and colorful visual effects.
3. Cut the leaves of Zongzi into appropriate sizes and lay them flat in the steamer. Sprinkle a layer of rice grains on the leaves of zongzi.
4. Roll the ribs in glutinous rice, wrap them in glutinous rice grains, spread them flat on the steamer, and spread all the remaining rice grains, saving waste!
5, add water to the steamer, put the steamer in, and steam for 50 minutes on high heat (related to the size and thickness of your ribs! If it is too thick or too big, it will extend the time).
/tip/
1, spareribs must be marinated in advance, so as to be tasty.
2, glutinous rice is soaked in advance, you can soak it in the morning and eat it at noon.
3. Without zongzi leaves, you can put a lotus leaf or blanched Chinese cabbage to help prevent leakage and sticking. But I didn't buy lotus leaves. I think zongzi leaves taste better.
4. Spread a layer below, put ribs wrapped in glutinous rice in the middle, and spread all the remaining glutinous rice and corn.
5. The steaming time is related to the size and thickness of your ribs. I paved a floor! After a long time, ribs will be brittle and rotten. Don't be stingy with your natural gas!
9. Steamed pumpkin with black bean sauce
/composition/
Pumpkin 1 kg, 2 tbsp lobster sauce.
Lycium barbarum 1 pinch, minced garlic, minced pepper, steamed fish sauce, a little sugar.
/step/
1. Peel the pumpkin, dig out the pulp of the soft meat layer with a stainless steel spoon, and cut it into small pieces for later use;
2. Making Douchi: Wash the dried Douchi, soak it for 3-5 minutes, and chop it slightly. Add appropriate amount of oil to the pot, saute garlic until it is 50% to 60% hot, add lobster sauce and pepper powder and stir-fry until lobster sauce is fragrant, add sugar and steamed fish lobster sauce to taste, and add a little water to stir-fry evenly. Douchi sauce is an excellent seasoning for cooking. You can make more at a time and put it in a sealed box for refrigeration. )
3. Pour the pumpkin with homemade lobster sauce, steam it in a steamer for about 20 minutes, and then mix well to serve.
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