Steamed tofu with chicken legs and minced meat
Raw materials:
One tomato, two eggs, 20g shrimp, Lentinus edodes 10g, Auricularia auricula 10g, 20g bean sprouts, (a little Jiang Mo, a little minced garlic), cooking oil, salt and sugar.
Making:
1. Cut the tomatoes into small pieces, open the eggs, soak the mushrooms and black fungus in small pieces, and wash the shrimps and bean sprouts.
2. Put oil in the pan and fry the eggs first.
3. Put oil in the pot, add minced ginger and garlic and saute until fragrant, then add tomatoes, shrimps, mushrooms and fungus and stir-fry for 3 minutes, then add eggs and bean sprouts and stir-fry for 2 minutes to taste.
Features: The unique sour taste of tomatoes can stimulate appetite. Very suitable for picky eaters who have no appetite.
Emerald shrimp buns
Ingredients: 50g shrimp, 3 leaves of Chinese cabbage, mushrooms 1 flower, a little onion leaves, a little salt 1g, a little ginger juice and a proper amount of sesame oil.
Exercise:
1. Wash cabbage leaves and blanch them with boiling water for later use;
2. Remove the mud intestines from the shrimps, wash them, and marinate them with salt and ginger juice for 10 minute;
3, the mushrooms are pedicled, washed, chopped, and boiled in boiling water for half a minute;
4. Put the chopped mushrooms into the marinated shrimp and stir evenly to form stuffing;
5. Spread 1 cabbage leaves on the chopping board, scoop a little stuffing in the middle, pull the leaves around to make them tight, and then tie them with hot and soft onion leaves to finish the green shrimp package. Do the remaining two in the same way;
6, steamer fire, add water to boil, put the prepared jade shrimp bag into the plate, steam for 8 minutes.