This dish is a classic dish of Cantonese cuisine. I used Yangjiang Douchi from Guangdong Province. This kind of lobster sauce is definitely used by people who cook Cantonese food. It was broadcast live once recently, and it happened to be used. It is a classic dish of tea restaurant: steamed chicken feet with black bean sauce, ribs and black bean sauce. Has rich flavor and simple method.

Ingredients: 50g of fermented soybean, onion 10g, pepper 10g, garlic 10g, Wuchang fish1g.

Exercise:

One: Chop all the raw materials with a knife, put oil in the pot, heat it, add onion, pepper and garlic, stir-fry for a while, add lobster sauce, add oil consumption, sugar, soy sauce and seafood sauce, and cook for about 5 minutes.

Two: Wuchang fish is cut with a blade and the fish body is cut with a knife. Marinate with garlic, sauce, cooking wine and salt for about 4 hours, and take out the water control.

Three: put oil paper on the baking tray, put it on it, spread the fish with lobster sauce, bake at 150 degrees for 40 minutes, and brush the oil for the last ten minutes.

Tasting Comments: Black beans are rich in flavor, fish is delicious, and fish is garlic cloves.

Vegetarian cauliflower

I bought cauliflower the other day and didn't cook it. Usually, I like spicy cauliflower. I didn't make spicy cauliflower this time, because I have children, and children especially like it. It is suggested to simply blanch the fried cauliflower, add salt and stir fry quickly, and it will be cooked.

Taste Comments: The taste is crisp and not greasy. A little sausage is the icing on the cake. Children love to eat, eat them all.

spaghetti

As long as pasta is a kind of dough, it can be said that it is easy to make. Now it's mainly about production, and awakening it is the key. I can do it when I wake up. My family especially likes to eat my pasta, steamed buns, steamed buns and flower rolls. If you don't do well, you can go and see my previous questions and answers, which are all introduced in detail.

Taste Comments: Tendons are soft, not softened, and the production cycle is short.

Proudest specialty: omelet

Egg cakes are very common. In fact, you need some skills to do them well. I make them soft and delicious, not dry and sticky, and especially elastic. When you make it well, you need to pay attention to it: break the eggs in advance, then add water and flour, and the batter should be thin, so that it is delicious.

Taste Comments: Soft and delicious, not dry, chewy, beautiful in color, appetizing.

The best meatballs

I like making meatballs, which can be said to be all kinds of meatballs. My favorite is meatballs. The main points of making meatballs are simple. Marinate the meat in advance 1 hour, stir by hand, and beat again after one hour. You can make q-ball meatballs, which will rebound 100%.

Taste comments: Q-bomb is chewy, not fragile, and cooking is not afraid of fire.