Opportunity knocks at the door

Ingredients: silver carp head 400g tofu 200

Seasoning: 5g of ginger, 2g of green garlic 10g, cooking wine 10g, bean paste 10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).

Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;

2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste;

4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

Wish you good luck and great prosperity!

Ingredients: chestnut (fresh) 1 10g chicken leg 500g.

Seasoning: onion 10g ginger 5g starch (corn) 4g oyster sauce 10g liquor 5g sugar 3g pepper 3g each.

Practice: 1. Soak chestnuts in water 1 hour, pick out the thick film from the seam with a toothpick, wash it and put it in a big bowl. Put chestnuts in the rice cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam;

3. Add water into the starch bowl to make wet starch;

4. Stir-fry shallots and ginger with 2 tbsp oil, add chicken nuggets and seasoning oyster sauce 3 tbsp, wine 1 tbsp, sugar 1 tbsp, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes;

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

Enjoy a happy party.

Ingredients: 500g of wax gourd, 0/00g of winter bamboo shoots/kloc-,0/00g of shiitake mushrooms (fresh shiitake mushrooms)/kloc-.

Seasoning: cooking wine 10g soy sauce 5g white sugar 3g monosodium glutamate 2g starch (corn) 5g sesame oil 5g each.

Exercise:

1. Wash and cut mushrooms;

2. Winter bamboo shoots are cooked, peeled and chopped;

3. Stir-fry Lentinus edodes powder, Lentinus edodes powder and winter bamboo shoot powder in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and Lentinus edodes soup, boil, thicken and cool to make stuffing;

4. Poke 14 cylinder at the thick part of wax gourd meat with a circular groove knife, carve patterns and characters without peeling, cut off the melon skin, blanch it and apply sesame oil for later use;

5. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

Live a hundred years.

Ingredients: noodles (standard powder) 500g shrimp 225g sea cucumber 50g barbecued pork100g pea sprouts150g.

Accessories: Lentinus edodes (fresh) 150g.

Seasoning: onion 10g ginger 5g starch (corn) 5g salt 4g pepper 4g each.

Practice: 1. Wash the shrimp first, dry it, cut it at the back, and mix a little starch;

2. Barbecued pork slices;

3. Tear off the old tendons from the bowls and pods;

4. After cleaning the viscera of sea cucumber, cook it with 3 bowls of water, 1 tablespoon of wine and a little onion ginger for 5 minutes, then take it out, then cut it in half and slice it obliquely;

5. Stir-fry onion slices with 3 tablespoons of oil, then add mushrooms and sea cucumbers, then add all seasonings to boil, and finally add shrimps and barbecued pork;

6. Prepare a pot of water to boil, add noodles to cook, take them out, put them in a bowl, and then pour in the cooked three fresh ingredients.

Happy ever after-rich and rich.

Ingredients: shrimp150g, egg100g.

Accessories: egg white 50g, mung bean 50g.

Seasoning: 3g of salt, 4g of starch (corn), 3g of pepper and 5g of sesame oil.

Practice: 1. Wash the shrimps, dry them, mix in 2 tablespoons of egg white, 1/4 teaspoons of salt and half a teaspoon of starch, and marinate for 10 minute;

2. First blanch the green beans, remove the raw flavor, rinse and cool them with cold water immediately after taking them out, and then drain the water;

3. Boil 5 bowls of stock, half a teaspoon of salt, 3 tablespoons of water starch, pepper and sesame oil, first add green beans, turn off the heat after boiling, and then add shrimps to cook;

4. Beat the eggs directly in the soup, poke a hole in the yolk with chopsticks to let the yolk flow out, and turn off the fire and serve as soon as it is boiled.

Family portrait on New Year's Eve

Ingredients: 250g crab, 200g squid (fresh), 200g mushroom (fresh)100g clam100g Chinese cabbage (white stem), 300g frozen tofu, 200g vermicelli100g burdock root.

Seasoning: salt 5g cooking wine 15g pepper 5g pepper 3g pepper (dried red tip) 10g star anise 5g onion 15g ginger 5g each.

Exercise:

1. Wash Chinese cabbage and cut into large pieces;

2. Cut frozen tofu into pieces;

3. Peel and slice burdock;

4. Peel and wash crabs;

5. Shred squid and mushrooms for later use;

6. Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, and then other materials are cooked and seasoned.

Five blessings came to this house.

Ingredients: 600g of Chinese cabbage (white stalk), 200g of pork belly, 250g of grass shrimp, 0/00g of squid (fresh)/kloc-0, 50g of sea cucumber.

Seasoning: 5g salt and 4g pepper.

Exercise:

1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tbsp oil until soft, and then put it in a stew;

2. Slice pork belly;

3. Shred squid, blanched and fished out;

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;

5. Cook the ham before taking out the slices;

6. Soak the mushrooms, remove the pedicels and put them on the Chinese cabbage respectively;

7. Cut the grass shrimp, blanch it and take it out for later use;

8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.

May you always get more than you wish for!

Ingredients: 900g carp.

Accessories: pork 150g, white radish 150g.

Seasoning: green onion 15g, ginger 10g, cooking wine 15g, salt 5g, pepper 3g and starch 5g (corn).

Exercise:

1. Wash and chop pork, add seasoning (wine 1 tbsp, Jiang Mo1/2tsp, salt1/2tsp, a little pepper, water starch1/2tsp) and mix well;

2. Wash and dry carp, add seasoning (1 tablespoon wine and 1 tablespoon soy sauce) and marinate for 10 minute;

3. Stuff the meat into the belly of the fish, fry both sides of the fish with 3 tablespoons of oil and take it out;

4. Stir-fry shallots and ginger in 2 tbsp oil, then take them out and add diced white radish and seasoning (2 tbsp soy sauce, 65,438+0 tbsp wine, 65,438+0 tbsp vinegar, 3. 1/2 tablespoons sugar, 1/2 teaspoons salt, a little pepper and 65438+ water starch).

5. After boiling, add carp and simmer for 1 hour. When the soup is slightly dry, thicken it and sprinkle with chopped green onion.

A letter of peace from home

Ingredients: lettuce180g, dictyophora indusiata 20g, Hericium erinaceus 20g,

Accessories: Radix Astragali 35g, Radix Codonopsis 35g, Poria 35g, and egg white 80g.

Seasoning: 5g of onion, 3g of ginger, 2g of sesame oil 1 g and 2g of monosodium glutamate.

Exercise:

1. Wash Radix Astragali, Radix Codonopsis, and Poria slightly, add 2 cups of water, bring to a boil with high fire, turn to low heat and cook until about half a cup of soup remains, and remove residues. Medicinal soup is used.

2. Wash bamboo shoots until they are soft, blanch them with boiling water, then pick them up, let them cool, and cut them into small pieces; Wash Hericium erinaceus and slice it.

3. Heat 30 grams of oil in the pot, add onion and ginger until fragrant, then add mushrooms, bamboo shoots, bamboo sheng, broth, sesame oil and straight medicine soup to boil, thicken and pour in egg whites until slightly solidified.

Reunion jiaozi

Ingredients: wheat flour 400g, sea cucumber 50g, shrimp150g, celery100g, snakehead 300g.

Accessories: egg white 30g.

Seasoning: 4g ginger, 5g cooking wine, 3g salt, 2g pepper, 4g starch (corn) and 5g sesame oil.

Exercise:

1. Add water to flour to form dough with moderate hardness, then divide it into small pieces and roll it into dumpling skins;

2. Wash celery and cut into fine powder;

3. Wash the viscera of the sea cucumber, blanch with onion, ginger and wine to remove the fishy smell, remove and cut into pieces;

4. Wash the shrimp and cut into pieces, cut the fish into pieces, mix well, add all seasonings and Jiang Mo, and finally add celery powder as stuffing;

5. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, then add water twice, and then take it out.