One: dried scallops and asparagus
Materials: 85 grams of dried scallops, 200 grams of asparagus, 300 grams of clams. Salt, sesame oil, scallions.
Practice: asparagus peeled, cut into sections. Clams spit sand, wash, scalded with boiling water and remove the shell to take the meat spare. In a pot, pour sesame oil and heat, add chopped green onion, add dried scallops, asparagus and stir-fry, then add clams and stir-fry on high heat, add salt.
Two: crucian carp soup
Materials: 500 grams of crucian carp, 10 grams of pericarp, 3 grams of sand, 10 grams of pulse dial in a gauze bag, seasoning, green onions, ginger and so on.
Practice: the gauze bag, onion and ginger into the fish belly, onion oil will be slightly fried fish, add water to boil until the soup is milky white can be, divided into 2-3 times to eat.
Three: leek fried eel
Materials: 300 grams of cooked yellow eel, leek 150 grams. Vegetable oil, salt, soy sauce, cooking wine, sugar, pepper, sesame oil, water starch, green onion, ginger.
Practice:
1. Wash the cooked eel and cut into pieces. Chives picked clean, cut into pieces.
2. Add vegetable oil to the pot, boil to five mature into the onion stir-fry, then put the eel and ginger stir-fry, add cooking wine, soy sauce, salt, sugar and pepper, stir-fry on low heat for about 4 minutes.
3. After the eel is flavored, add the leeks and stir-fry until the leeks are cooked through. Add water starch to thicken, drizzle a little sesame oil and stir-fry evenly.