1, steamed shrimp with garlic vermicelli: cut the shrimp back to remove the shrimp line and mung bean vermicelli, and soak in cold water for more than ten minutes to soften; Put the soaked vermicelli in the middle of the plate and put the processed shrimp on the vermicelli; Peel and chop a garlic, chop a little Jiang Ye, and chop onion and red pepper for later use; Heat the wok and add oil. Add half of minced garlic and stir-fry for a while until the garlic turns slightly brown. Then add the other half of minced garlic and Jiang Mo and stir-fry for several times.
Add 1 tbsp soy sauce and oyster sauce, stir-fry with salt, a little sugar and a little water for a while, and turn off the heat; Pour the fried garlic evenly on the shrimp back with a spoon; Add water to the pot and bring to a boil. Put the shrimp in a pot and steam for 3-4 minutes on medium heat. Turn off the heat when you see that the shrimp is discolored and cooked.
2. Steamed chicken wings with mushrooms: soak dried mushrooms in cold water for 2 hours; Chop chicken wings from the middle and wash them, add cooking wine and ginger slices to the water in the pot, add chicken wings to blanch 1 min, and take them out; Add ginger slices, white pepper, soy sauce, soy sauce, cooking wine, chopped pepper, salt and vegetable oil to chicken wings, stir well and marinate.
Wash the soaked mushrooms, squeeze a little water and cut into small pieces; Put the mushrooms in a dish and put the marinated chicken wings; Boil the water in the pot, steam the mushroom chicken wings for 20 minutes on medium heat, take them out and sprinkle with chopped green onion.
3, egg dumplings, sea cucumber radish pot: prepare homemade egg dumplings, scrape the skin of white radish with a scraper, and then cut into small pieces; Put the white radish into a shallow casserole, add a proper amount of golden soup, add about 2 times of water to the golden soup, add a little salt, boil and turn to medium heat to cook the white radish; The sea cucumber needs to be soaked, and the sea cucumber is cut into thick slices for use; After the white radish is cooked, put the egg jiaozi into a beautiful shape and continue to cook for a few minutes; Finally, put Shanghai ginseng in the middle 1 min, turn off the fire, sprinkle with coriander and chopped green onion for decoration.
4. Braised beef: Divide everything in two, wash it twice with clear water, and then soak it in cold water for half an hour; Heat the wok, add vegetable oil, add a little rock sugar, and simmer for a while until the rock sugar melts into caramel color and begins to bubble; Pour a little boiling water, stir well and cook until the sugar color is cooked; Add water to another pot, add a few slices of ginger and a little cooking wine, add beef tendon and cook for 2 minutes. Pour the rock sugar color into a boiling pot, add about 2 liters of water, and then add all the seasonings.
Add light soy sauce, dark soy sauce, cooking wine, salt and soy sauce, stir well and bring to a boil. The dosage of soy sauce is about 50-60 grams. After adding all seasonings, you can taste them and adjust them according to your own taste. Put the blanched beef tendon in the pot, boil it again, then turn to low heat for about 50 minutes, and insert it with chopsticks to see if it can be inserted easily. Don't hurry to take out the beef after turning off the fire. Soak in the pot for a few hours to taste. When eating, slice and plate, dip in the sauce and eat.
5, colorful face-lifting: break the eggs, mix in a little salt and starch water, then sieve the egg liquid and fry it into egg skin; Cut the fried egg skin into filaments; Carrots and cucumbers are peeled and cut into filaments, and purple cabbage is washed, pedicled and cut into filaments; Wash and cut the northeast big skin cream into small pieces, and knead and wash the roots of mung bean sprouts; Add water to the pot and bring to a boil.
Blanch mung bean sprouts 1 min, and remove supercooled water; Put the northeast big skin cream in the middle of the plate, put the other five ingredients around, and then put the coriander; Dilute sesame paste with warm water, then add minced garlic, salt, sugar, soy sauce, oyster sauce, rice vinegar and sesame oil, stir well and pour on the ingredients.