Ingredients: silver carp head 4g tofu 2

Seasoning: ginger 5g, green garlic 1g, cooking wine 1g, bean paste 1g, soy sauce 5g, sweet noodle sauce 5g, salt 3g, pepper 2g, starch 3g, respectively

Practice: 1.

2. Cut the tofu into thick slices, fry it in oil and put it in a cooking pot or casserole, and put the fried fish head on the surface;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all the seasonings and 2 cups of water, stir well and bring to a boil, pour into the pot, bring to a boil with fire, and cook for 4 minutes on low heat to make it tasty;

4. when the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic, and then turn off the heat and remove it for eating. Ingredients: chestnuts (fresh) 11g drumsticks 5g

Seasoning: scallion 1g ginger 5g starch (corn) 4g oyster sauce 1g white wine 5g white sugar 3g pepper 3g each

Practice: 1. Soak chestnuts in water for 1 hour, remove the coarse film in the seam with a toothpick, clean them, put them in a big bowl, put them in an electric cooker, and add water to the outer pot.

2. Cut the chicken leg into small pieces, boil it in cold water, pour out the water, and remove the chicken leg to rinse the foam;

3. Put the starch in a bowl and add water to make it into wet starch;

4. After frying shallots and ginger in 2 tablespoons oil, add chicken nuggets and seasoning oyster sauce 3 tablespoons, wine 1 tablespoon, sugar 1 tablespoon, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 2 minutes;

5. when the soup is slightly dry, pick out the onion and ginger, thicken with water starch, and serve out. Ingredients: 5g of winter melon, 1g of winter bamboo shoots, 1g of mushrooms (fresh), 1g of mushrooms (fresh mushrooms)

Seasoning: 1g of cooking wine, 5g of soy sauce, 3g of white sugar, 2g of monosodium glutamate, 5g of starch (corn), 5g of sesame oil, with appropriate amount

Practice:

1. Wash mushrooms and cut them into powder;

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

3. Stir-fry the mushroom powder, mushroom powder and winter bamboo shoot powder in 6% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, boil, thicken, and cool to make stuffing;

4. poke 14 cylinders with a circular groove knife at the thick meat part of the wax gourd, carve patterns and characters, slice off the melon skin, blanch and apply sesame oil for later use;

5. hollow the wax gourd column, fill it with stuffing, put it on a plate, steam it in a cage for 1 minutes, take it out and put it on a plate, decorate it with carved melon skin, thicken the soup in the plate and pour it on the wax gourd cup. Ingredients: noodles (standard flour) 5g shrimp, 225g sea cucumber, 5g barbecued pork, 1g pea seedlings, 15g

Accessories: shiitake mushrooms (fresh), 15g

Seasoning: scallion, 1g ginger, 5g starch (corn), 5g salt, 4g pepper, and appropriate amount each

Practice: 1. Wash the shrimps first and dry them.

2. Slice the barbecued pork;

3. Remove the old tendons from the bowl pods;

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

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

6. prepare another 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. Ingredients: 15g of shrimps and 1g of eggs

Accessories: 5g of egg white and 5g of green beans

Seasoning: 3g of salt, 3g of starch (corn), 3g of pepper, 5g of sesame oil, and appropriate amount of each

Practice: 1. Wash and dry the shrimps, mix in 2 tablespoons of egg white, 1/4 teaspoon of salt and half teaspoon of starch, and marinate for 1 minutes.

2. blanch the green beans first, remove the raw flavor, take them out and immediately rinse them with cold water to cool them, then drain them;

3. Bring 5 bowls of stock, half a teaspoon of salt, 3 tablespoons of water starch, pepper and sesame oil to a boil, first add green beans, bring to a boil, then reduce the heat, and then add shrimps to cook;

4. Beat the eggs directly into the soup, poke a hole in the yolk with chopsticks to let the yolk flow out, and turn off the heat and serve as soon as it is boiled. Ingredients: crab 25g, grass shrimp 2g, squid (fresh) 2g, mushroom (fresh) 1g, clam 1g, Chinese cabbage (white stalk) 3g, frozen bean curd 2g, vermicelli 1g, burdock root 2g

Seasoning: salt 5g, cooking wine 15g, pepper 5g, pepper 3g, pepper (red, sharp and dried) 1.

2. cut frozen tofu into pieces;

3. Peel and slice burdock;

4. Peel the crabs and wash them;

5. Cut squid and mushrooms for later use;

6. Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, then other materials are cooked and seasoned. Ingredients: 6g of Chinese cabbage (white stalks), 2g of pork tripe, 25g of grass shrimp, 1g of squid (fresh) and 5g of sea cucumber

Seasoning: 5g of salt and 4g of pepper

Practice:

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

2. Slice pork belly;

3. blanch the cut squid and take it out;

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

5. Boil the ham before taking out the slices;

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

7. cut off the beard of the big grass shrimp, blanch it and take it out for later use;

8. put the seasoning in a saucepan, move it into an electric cooker or steamer and steam it for 4 minutes, then add the grass shrimp and steam it for 5 minutes before taking it out. Ingredients: 9g of carp

Accessories: 15g of pork (fat and thin) and 15g of white radish

Seasoning: 15g of green onion, 1g of ginger, 15g of cooking wine, 5g of salt, 3g of pepper and 5g of starch

Practice:

1. Wash and chop the pork and mix.

2. Wash and dry the carp, add seasoning (1 tbsp wine and 1 tbsp soy sauce) and marinate for 1 minutes;

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

4. Stir-fry shallots and ginger in 2 tablespoons of oil, then take out, and add diced white radish and seasonings (2 tablespoons of soy sauce, 1 tablespoon of wine, 1 tablespoon of vinegar, 3. 1/2 tablespoon of sugar, 1/2 teaspoon of salt, a little pepper, 1/2 tablespoon of water starch and 3 cups of water);

5. after boiling, add carp, simmer for 1 hour, thicken the soup when it is slightly dry, and sprinkle with chopped green onion. Ingredients: lettuce 18g, Dictyophora dictyophora 2g, Hericium erinaceus 2g,

Accessories: Astragalus membranaceus 35g, Codonopsis pilosula 35g, Poria cocos 35g, egg white 8g

Seasoning: green onion 5g, ginger 3g, sesame oil 1g, monosodium glutamate 2g

Practice:

1. Medicinal soup for use.

2. Wash bamboo shoots until soft, blanch them in boiling water, then take them out, let them cool, and cut them into small pieces; Wash Hericium erinaceus and slice it.

3. Heat 3 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 with protein, and wait until it is slightly solidified. Ingredients: 4g wheat flour, 5g sea cucumber, 15g shrimp, 1g celery and 3g snakehead

Accessories: 3g egg white

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

Practice:

2. wash celery and cut it into fine powder;

3. Wash the viscera of sea cucumber, blanch with onion, ginger and wine to remove fishy smell, then take out and dice;

4. Wash and dice shrimp, dice fish, mix all, add all seasonings and Jiang Mo, and finally add celery powder to make stuffing;

5. Put a little stuffing into each jiaozi bag, knead it into jiaozi, boil it in boiling water until it floats, and then add some water twice before taking it out. Ingredients: corn kernels 2g

Accessories: diced carrots 5g, green beans 5g, pine nuts 5g

Seasonings: salt, chicken essence, monosodium glutamate, water starch and sesame oil

Practice:

1. Soak corn kernels, green beans and carrot kernels in water for later use;

2. Put pine nuts in cold oil until the oil temperature rises slowly, fry until the color is golden, take them out and put them on oil-absorbing paper;

13. Heat a little base oil in the pan, add corn kernels, diced carrots and green beans, stir fry, add salt, monosodium glutamate and chicken essence, thicken, and sprinkle pine nuts before taking out the pan.

materials

pork tenderloin 2g, 2 eggs, 8g of fungus (soaked in hair), 4g of cucumber and winter bamboo shoots, 2 teaspoons of soy sauce, 4g of Jiang Mo, 1 tbsp of oil, 1 teaspoon of salt and 1 teaspoon of cornflour

Practice

1. Wash pork tenderloin, cut into pieces, and marinate with cornflour for a while. Knock the eggs into a bowl and break them up. Wash the cucumbers and slice them. Peel the winter bamboo shoots and wash them. After slicing, blanch and drain them.

2. put the oil in the pot, pour the egg liquid when it is heated to 5%, and when it is solidified, crush it with a spatula and take it out for use.

3. Leave the hot oil in the pot, saute the minced ginger, then add the tenderloin slices and stir-fry until cooked, then add the fungus, cucumber and bamboo shoots in turn and stir-fry for 2 minutes, then pour in the soy sauce and add salt and stir-fry for 1 minute, then add the chopped eggs and stir-fry evenly.

ingredients

1 bass, 1 tbsp of soybean sauce, 8g of shallots and ginger slices, 3g of green and red peppers, 2 teaspoons of cooking wine and 1 tbsp of oil

Practice

1. After gutting the bass and scraping the scales (which can be done by fishmongers), make a shallow cut on the back of the fish, and use salt and seasoning.

2. put water in the pot to boil, put a fish dish on it, cover it with high fire and steam for 1 minutes. Use the steaming time to shred green and red peppers for later use.

3. Heat the oil to 6%, then pour it on the steamed bass surface, and then add shredded green and red pepper for decoration.

materials

35g of beef, 3g of green pepper, 2 teaspoons of oyster sauce, 1 teaspoon of white sugar and salt, 1 teaspoon of cornmeal, 3g of Jiang Mo, 1 teaspoon of cooking wine and 2 teaspoons of oil

Practice

1. Wash and dice beef, add cornmeal, cooking wine and 1/2 teaspoon of salt, mix well and marinate for a while. Wash the green pepper and remove the pedicle, pat it flat with the back of the knife and cut it into small pieces. Wash the ginger and cut it into powder for later use.

2. put the oil in the pan, and when it's 6% hot, add the Jiang Mo and stir-fry the diced beef until it changes color.

3. Add oyster sauce, sugar and the remaining salt in turn, stir well, then add green pepper, stir-fry until the green pepper stops growing.

materials

8g of spareribs, 5g of ginger slices, 2 tablespoons of soy sauce, 1 tablespoon of oil and Huadiao wine, 3g of cinnamon and 1/2 teaspoon of salt and 1 teaspoon of sugar

Practice

1. Chop the spareribs into short and similar sections after cleaning, put them in clean water, boil and blanch them until they bleed, and drain them for later use.

2. put the oil in the wok, stir-fry the ginger slices until it is 6% hot, and stir-fry the ribs until golden and slightly burnt.

3. add the carved wine, soy sauce, sugar and salt in turn, stir well, add the star anise and cinnamon, then pour in the boiled water without ribs, simmer for about 12 minutes on medium heat, then turn on the high fire until the soup is almost dry, and then take out the pot. When placing the plate, the ribs can be placed in a circle like blooming roses.