Ingredients: loofah, dried bean curd, chopped pepper, olive vegetable.

Practice:

1. Prepare loofah, dried bean curd, chopped pepper and olive vegetables.

2. Change the loofah and dried bean curd into knives and put them in a bowl.

3. drizzle with chopped peppers and olives.

4. Steam on the pot until cooked.

Lotus root lion head

Ingredients: 350g pork stuffing, 320g lotus root, egg 1 piece, rape heart, medlar, onion and ginger, excessive oil and salt, small amount of pepper 1 gram, small amount of starch, 2 tsps of oyster sauce, white sugar, chicken essence, cooking wine, raw, soy sauce and water starch.

Practice:

1, Zanthoxylum bungeanum is soaked in a small amount of warm water 10 minute, the meat stuffing is put into a basin, and the soaked pepper water is beaten into the meat stuffing. Add a small amount of starch and mix well. Then beat in the eggs and mix well in one direction.

2. Wash the lotus root (leave a little for decoration) and cut it into pieces. Put the minced lotus root into the meat and mix well. Add salt, sugar, cooking wine, soy sauce and oyster sauce. Chop onion and ginger into pieces, add them and stir well.

3. Take excess stuffing and put it in your hand, and break it into meatballs between your two hands. Pour excessive oil into the pot. When the oil is warm, add meatballs one by one, knead them one by one, fry them until the color becomes darker outside, and then take them out.

4. Leave a small amount of base oil in the pot. When the oil is hot, add ginger slices and onion knots, stir-fry until fragrant, then pour in meatballs, add salt, sugar, soy sauce and soy sauce. After the heat is boiled, skim off the floating foam, and simmer for 15 minutes until cooked. Add the chicken essence and mix well.