Raw materials:

20g tofu, chicken breast 15g, onion 10g, egg 8g, sesame oil 1g, soy sauce 4g and starch 5g.

Making:

1. Wash the tofu, put it in a pot to boil, drain the water, grind it into mud, and spread it into small dishes with sesame oil.

2. Wash the chicken, chop it into fine mud, put it in a bowl, add chopped green onion, eggs, soy sauce and starch, make it uniform and sticky, spread it on tofu, and steam it on medium heat for 12 minutes.

Features:

Tofu is soft, slightly salty and delicious.

Steamed pork with sufu

Ingredients: pork belly, Wang Zhi and a piece of soy bean curd, onion, ginger, star anise, cooking wine and soy sauce.

Practice: Pork belly is put into clear water, then a onion knot, two pieces of ginger and a certain amount of cooking wine are added, and the meat is cooked for about 20 minutes until it is 78% ripe, and then taken out. Slice the meat, put a few slices of onion, ginger and star anise in one bowl and make a gravy in the other. Add a little water to the red fermented bean curd, then add cooking wine and soy sauce. Pour gravy on the meat and serve it.

Pour out the soup, then pour the meat upside down on the plate, pick up the onion, ginger and star anise, and pour the soup on the meat.

This dish used to be a must-have dish in my family for the New Year, and grandma cooked the best. I tried it on a whim from memory today, and it was not bad. Just lack of patience, the steaming time is a little short, only 1 hour. It takes at least an hour and a half for the meat to become brittle.

Fried steamed meat

Features yellow and green, the meat slices are crisp outside and fat inside, fat but not greasy.

condiments

500 grams of pork Fresh peas 100g, rice flour 75g, eggs 50g, bread flour 50g. Soy sauce 10g, spiced powder 2g, pepper 2g, bean curd 10g, fermented glutinous rice juice 10g, sugar 30g, ginger 10g, onion 10g, cooking wine 15g and salt 2g.

manufacturing process

Scrape the pork clean and wash it. Cut into pieces about 6 cm long, 4 cm wide and 0.4 cm thick, put them in a bowl, add soy sauce, allspice powder, pepper, bean curd, fermented glutinous rice juice, sugar, ginger rice, chopped green onion, cooking wine and salt and mix well. After pickling, add rice flour and peas and mix well. Put the meat slices at the bottom of the bowl (in the shape of a book), put the peas on it, steam the barbecue in a cage, take it out and turn it over in the bowl, pick out the meat slices and keep the peas warm in the cage. Shell the eggs, stir them evenly, spread them on the meat slices, dip them in bread flour, fry them in oil pan until golden brown, pick them up and put them in strips, steam peas at both ends, and serve with salted vegetables.

Steamed meat with fermented grains

Ingredients: pork with skin, broth, soy sauce, shredded onion, San Qian, ginger and vegetable oil.

Production method:

1. Scrape the pork, cut it into pieces three inches long and five minutes thick, put it in a bowl, add salt and mix well.

2. Put the vegetable oil into a clean spoon. When the fire is 70% hot, fry the meat slices for six minutes (when the meat is golden yellow), take it out, put the meat skin down in a bowl (saddle shape), and sprinkle with shredded onion and ginger.

3. Add the clear soup and fragrant grain into a bowl, mix well, filter with a clean white cloth, add soy sauce and salt, mix well, and pour evenly on the meat. Then put it in a steamer, steam it for two and a half hours on high fire, take it out and buckle it on a plate.

Features: This dish is bright in color, purple-red, smelly, fat but not greasy, and soft and smooth in taste.

Chaibaki

Ingredients: a fat hen, a catty and a half of clear soup, three ounces of water-soaked magnolia slices, three ounces of water-soaked mushrooms, seven stems of green mustard, two ounces of onion (peeled), two ounces of ginger slices, two ounces of soy sauce, five cents of refined salt, one ounce of onion and pepper cooking wine, two ounces of cooked ham and one ounce of monosodium glutamate.

Production method:

1. After the hen is slaughtered, unhairing, disemboweling, taking out the five internal organs, chopping off claws, washing, putting in a pot, adding water, cooking thoroughly, taking out and washing with clear water. After cooling, take out all the chicken (with chicken skin) and cut it into strips two inches and eight minutes long and one and a half minutes wide (if it is not long enough, cut it into strips of the same size).

2. Slice the magnolia into two inches and six minutes long, then cut it into half-thick pieces, and then cut it into strips with an inch and a half width. Mushrooms are cut into a half-width strip, ham is cut into pieces two inches eight minutes long and one minute thick, and then cut into a half-width strip. Wash the stem of mustard with clean water, cut it into four-and-a-half-inch long sections, each section is divided into four and a half parts, and wash it with hot water.

3. Arrange two magnolia slices, mushrooms and ham at intervals, then put the cut chicken breast and chicken leg neatly in the middle, tie them tightly with mustard stalks and put them into a bowl in a saddle shape. Chop the chicken skeleton into one-inch pieces and cover it in a bowl. Add four parts of scallion, pepper, Jiu Shao, three parts of refined salt, four parts of clear soup and onion ginger, then steam in a cage for two hours (until 80% rotten). Take out the onion and ginger and buckle them into the bowl.

4. Add a catty of clear soup to the clean spoon, pour the original chicken soup at the same time, add soy sauce and refined salt and divide it into two parts. After boiling, skim the froth, add monosodium glutamate, scallion, pepper and Jiu Shao, and then pour into the soup bowl.

Features: this dish is mellow, and the chicken is rotten but not greasy. It is a big dish commonly used in banquets.

Dried fish fillet

Ingredients: half a catty of clean grass carp, half a catty of lard, eight ounces of soy sauce, one ounce of green pepper wine, four ounces of wet starch, a little refined salt and a little monosodium glutamate.

Production method:

1. Cut the fish into 3-inch-long slices, then cut them into 8-minute-wide slices and put them in a bowl. Add 2 yuan soy sauce, 2 yuan cooking wine, scallion and pepper, and mix well with salt and wet starch. In another bowl, add six yuan of soy sauce, eight yuan of onion, pepper, wine and monosodium glutamate to make juice.

2. Put lard in a clean spoon. When the fire is 60% hot, put the mixed fish slices into the spoon with a hand shovel and keep turning (sticking together). Deep-fry the fish fillets until they float and turn golden brown, pour the oil, put the spoon on low heat, cook the appropriate juice, turn it twice and pour it into the plate.

Features: the fish fillets are golden, tender outside and fresh inside, which is most suitable.

Steamed meat with malt Tianqi

Notoginseng Radix has hemostatic, blood circulation promoting, repercussive and analgesic effects; Cooked products can replenish blood, and can be used for treating qi and blood deficiency, anemia, etc.

This dish has the effects of promoting blood circulation, removing blood stasis, reducing swelling and relieving pain. Can be used for preventing and treating postpartum congestion and systemic bruising pain.

Take it for 3-5 days every day.

Raw materials:

8 grams of Tianqi, 8 grams of malt, 0/50 grams of lean pork/kloc-,and proper amount of cooking wine, beef powder, vegetable oil and refined salt.

Making:

1, Tianqi and malt are ground into powder; Wash lean meat and chop it.

2. Put the medicinal powder, Ru powder, minced meat, cooking wine, vegetable oil and refined salt into the pot, stir them until they are sticky, spread them out, and steam them in the pot.

Features:

Pork is delicious.

Steamed pork with clove

The practice is: cook and chop pork and potatoes, add flour and seasoning, stir and mix, and steam in a bowl. When you eat it, heat it and cut it into pieces. It's delicious.