Ingredients: 200g of clam meat, fish balls 100g, 2 fresh cuttlefish, shrimp 100g, vermicelli 1 bundle, proper amount of monosodium glutamate, a little celery, 4 bowls of stock, a little onion and 6g of cloves.

Practice: Wash clams and shrimps for later use, slice fish balls, wash cuttlefish after removing abdominal impurities, and quickly blanch with boiling water for later use. Soak the vermicelli in hot water until soft, dice the celery, cut the onion into powder, and then put the cloves and other materials in the hot pot and cook them. If you add some yellow wine, it will taste better.

Description: This hot pot comes from the essence of four seasons' health, and it is a medicated hot pot. It not only has the characteristics of hot pot, but also has the effect of nourishing nutrition. It is one of the good methods for tonic in winter.

Shrimp and sea cucumber

Ingredients: dry sea cucumber150g, shrimp15g, broth1000mg, onion ginger15g, cooking wine 30g, salt 3g, monosodium glutamate 3g, starch 6g, lard 30g and soy sauce 6g.

Practice: put the sea cucumber into the pot, add water, cover the pot, boil it with low fire, then remove the bottom of the pot from the fire, take it out when it expands to be soft, cut open the belly, dig out the inner intestine, scrape off the impurities inside and on the surface, and wash it. Then put it into the pot, add clean water, boil it with low fire, and then remove the pot end from the fire until it swells (this method is repeated many times), and the sea cucumber can fully swell (but oil and salt can't be touched during the swelling process, because oil will dissolve the sea cucumber, and salt will shrink the sea cucumber, which will affect the swelling quality of the sea cucumber). Then insert a cross knife into the belly of the cooked sea cucumber, put it into a boiling pot, take it out, and drain the water for later use.

Wash the shrimps, put them in a bowl, add some water and wine, steam them in a cage for about 10 minutes, and take them out.

Heat the pot, add lard, saute ginger and onion, take out, cook wine, add broth, salt and soy sauce, add sea cucumber and shrimp, simmer thoroughly to form thick soup, thicken with starch, add monosodium glutamate, and put it in a pot neatly.

Description: This dish tooth is yellow, fresh and waxy, and has a strong taste. It can coordinate the yin and yang of the human body, and can strengthen the body for pregnant women.

[Fried shredded pork and vegetables]

Ingredients: carrot 100g, lean pork 50g, white radish 100g, soy sauce 15g, vegetable oil 10g, cooking wine 3g, refined salt 3g, flour 5g, onion 3g, ginger 2g and a little monosodium glutamate.

Practice: First, wash two kinds of radishes and cut them into filaments; Then shred pork and mix well with flour, soy sauce and cooking wine; Heat an oil pan, add onion and ginger, stir fry, then pour shredded pork into the pan and stir fry until it is 70% cooked, then add two kinds of shredded radish, stir fry quickly, add soy sauce and salt, and stir fry until it is fully cooked.

[Tangbao]

Raw materials: 500g of refined flour, 0/50g of yeast/kloc-,7.5g of alkali, 500g of pork, 200g of frozen skin, 20g of sesame, 0/50g of soy sauce/kloc-,0/00g of soju/kloc-,and a little of onion and Jiang Mo.

Practice: sesame seeds are washed and fried, and ground into fine powder; Chop pork into minced meat, add soy sauce, sesame powder, jelly, wine, onion and Jiang Mo, and stir well to make stuffing.

Add old fat and lye to flour, make a fluffy dough with warm water, wake it up a little, rub it into thin strips, pull it into dough every two or four times, roll it into an inch and a half round skin, spread it with meat and wrap it into round buns.

Put the steamed stuffed bun in a drawer, boil it, and steam it on high fire for 10 minute to make the skin of the steamed stuffed bun thoroughly cooked; Don't overdo it, or the soup will be sucked dry by the skin.

[Pepper Shortcake]

Ingredients: 500g flour, lard150g, sugar150g, sesame100g, 50g sesame oil, a little pepper noodles and refined salt.

Practice: Wash sesame seeds, fry them, roll them into pieces, and add sugar, sesame oil, pepper noodles and salt to make stuffing.

Take 200 grams of flour, add lard100g, knead it into dry noodles, pour the remaining 300 grams of flour on the chopping board, add lard100g and warm water150g to make oil-water noodles.

Wrap the dry cake with water-oil dough and roll it into rectangular slices. Roll it up from top to bottom and rub it up to make 10 dose. Press the dose into the bottom of the pot, wrap it in stuffing and roll it into a cake.

Heat the pot, brush a layer of soybean oil on both sides of the cake and bake it in the pot for a while. When you see that the cake is golden tiger skin, it is cooked.

Mushrooms and cabbage

Raw materials: 2.8g of Lentinus edodes, 200g of Chinese cabbage, 0g of lard10g, 3g of refined salt and a little monosodium glutamate.

Practice: wash the cabbage and cut it into inches; Soak the mushrooms in warm water, remove the roots and tear them into shreds.

Heat an oil pan, stir-fry the cabbage until it is half cooked, then add mushrooms, monosodium glutamate and refined salt, add some broth or water, and cook until it is rotten.

[Roasted Hericium erinaceus]

Ingredients: Hericium erinaceus150g, winter bamboo shoots 25g, ham 25g, Chinese cabbage 28g, egg white 3, starch 50g, oil100g chicken soup, chicken oil, refined salt, cooking wine, chopped green onion, Jiang Mo and minced garlic.

Practice: soak Hericium erinaceus in boiling water for one hour, wash it, then blanch it in boiling water for one or two hours, take it out, cut off the old roots, squeeze out the water, cut it into thin slices, put it into the paste made of egg white and starch (25g), grab it evenly, then put it into boiling chicken soup, take it out, and plate the whole dose.

Cut the winter bamboo shoots into one-inch long slices, cut the cabbage in half, blanch with boiling water, and control to dry. Cut the ham into one-inch long slices and code them neatly into three rows. Put the winter bamboo shoots and cabbage in a plate.

Put the spoon on the fire, add the big oil and cook until it is medium-cooked. Add chopped green onion, Jiang Mo and minced garlic, stir-fry, add chicken soup, add refined salt, monosodium glutamate and cooking wine, add winter bamboo shoots, ham and rapeseed, pour in coded Hericium erinaceus, boil, move to slow fire, thicken with water starch, add chicken oil and turn over.

[beef with tomato sauce]

Ingredients: 500g beef, 250g tomato, 35g wet starch, 750g soybean oil (50g oil consumption), appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of monosodium glutamate, appropriate amount of chopped green onion, appropriate amount of ginger, appropriate amount of pepper, aniseed, appropriate amount of broth and appropriate amount of pepper oil.

Practice: put the beef in a clear water pot, add chopped green onion, ginger slices and pepper, and stew on low heat (more soup, don't add soup halfway); Stew until you can poke through the beef with chopsticks.

Then take out the beef, cool it, and cut it into squares the size of walnuts for later use; Blanch tomatoes in boiling water, peel, remove seeds, cut into pieces the size of walnuts, put them in another pot, add sugar and cook them thoroughly, then pour them out for later use.

Put oil in the spoon, heat it, add beef pieces, fry it slightly, take it out, leave a little oil in the spoon, add aniseed, fry until golden brown, then add chopped green onion, ginger slices, cooking wine, broth, soy sauce and a little sugar, and mix well; Then add beef, simmer for five or six minutes, add tomatoes, cook for another minute or two, thicken the soup, thicken it with wet starch, and pour pepper oil, and serve.

Crispy Chicken

Ingredients: unhairing chicken 1 chicken (about 1200g), Shaoxing wine 50g, onion 25g, ginger slices 15g, pepper 15g, cinnamon 10g, salt 10g.

Practice: gut the chicken, gut the chicken, remove the trachea and esophagus, wash and drain the water, put cinnamon (crushed), pepper and salt into a bowl, mix them together, wipe the chicken evenly (breast and leg should be rubbed several times), then put them into a bowl, sprinkle the remaining cinnamon, pepper and salt on the chicken, marinate for about two hours, and shake off the salt.

Heat a wok over high heat, add the well-done pork oil and cook until it is 80% cooked. When the chicken is fried to golden brown, remove the wok from the fire and remove it with a colander. Cut the head, split the neck, put the neck on the plate, pat the chicken powder on it, and put the chicken head flat on the front end of the chicken (divided into two pieces). When serving, bring sweet sauce or ketchup to dip in.

Description: This dish is selected from eight cookbooks in China. It has golden color, crispy skin and delicious taste.