Braised chicken legs:
Ingredients: 2 chicken legs (450g).
Seasoning: 3 slices of ginger, 2 onions, 2 tablespoons of soy sauce, wine 1 tablespoon, sugar 1 teaspoon.
Practice: prick the chicken leg with a fork or bamboo stick, add seasoning and marinate 1 hour (it needs to be stirred several times to make it tasty); Put the chicken leg on a plate, heat it on high fire for 5 minutes, turn it over halfway (it can be punctured with a bamboo stick, and if oil and water flow out, it means it is cooked). When it is half heated, to prevent the tail end from overheating, it can be wrapped with aluminum foil paper.
Pigeons with soy sauce:
Material: squab 1 bird (about 250g).
Seasoning: 2 tablespoons of light soy sauce and light soy sauce, 2 tablespoons of sesame oil 1 teaspoon, and 2 tablespoons of sugar.
Practice: Pigeons are washed, wiped dry and claws are cut off; Mix well in a large bowl for seasoning; Spread 2 tablespoons of seasoning into pigeon belly, pour the remaining juice and marinate for about half an hour; Mix 50 ml of clean water and mix well; Cover or wrap paper, and heat with high fire for 5 minutes; Turn the squab over and continue to heat on high fire for 5 minutes; Take out the squab, leave it for 5 minutes, then cut it into large pieces, and pour the juice on it when eating.
Steamed meat pie with salted eggs
Required materials: 600g ground meat, 2 diced green onions 1 tablespoon.
Practice steps:
1. Peel the raw salted eggs, and take protein 1 serving and egg yolk 2 for later use.
2. Stir the minced meat, chopped green onion and raw salted protein evenly, knead it into a meat pie, put it on a plate, and then put two raw salted egg yolks on the meat pie separately.
3. Cover with plastic film and steam with 80% electricity for 15 minutes.
Shacha kebab
Required materials: 300g long bamboo sticks 12.
A soy sauce 1 tablespoon of white powder 2 tablespoons of water 1/2 tablespoons of monosodium glutamate 1/4 teaspoons.
3 tablespoons sugar 1 3 tablespoons water in the sauce b.
Practice steps:
1. Wash the tenderloin, cut it into thin slices, pat it loose with the back of a knife, and marinate it with the evenly mixed material A for 30 minutes.
2. Add the evenly mixed material B to the meat slices, grab and mix them evenly, string them with bamboo sticks, put them on the drip tray, bake them with100% electricity for 3 minutes, turn them over and bake them for 2 minutes.
Bergamot cabbage roll
Required materials: cabbage 1/2 chicken113g shrimp113g pork113g mushroom, 3 ham and 2 slices.
Material A: white powder 1 teaspoon salt 1 teaspoon monosodium glutamate 1/4 teaspoons white pepper.
Material B Hot water 3/4 cup milk 3 tablespoons monosodium glutamate 1/2 teaspoons salt 1/4 teaspoons.
C material: 2 tablespoons of white powder and 3 tablespoons of water.
Practice steps:
1. Wash mushrooms and soak them in soft dices; Slice the ham for later use.
2. Wash and chop chicken, shrimp and pork into mud respectively, put them in a heat-resistant bag together, add material A and diced mushrooms and mix well, then beat the mouth of the bag to make it elastic.
3. After the cabbage leaves are washed, take the leaves, put them into a heat-resistant bag, and the mouth of the bag is knotted (not too tight). After cooking with100% for 4 minutes, take them out and shower them with cold water for later use.
4. Then wrap the meat stuffing in the leaves of cabbage, arrange it neatly on the plate, cover it with plastic film, cook it with100% electricity for 8 minutes, and then take it out.
5. Mix the material B evenly, put it in a bowl, cook it with100% power for 3 minutes, then pour in the mixed material C and shredded ham, stir it evenly, cook it with100% power for 2 minutes, and then take it out and pour it on the vegetable roll.
Steamed tricolor eggs
Required materials: preserved eggs, 3 raw salted eggs, 3 eggs.
A seasoning salt 1/4 teaspoons water 1/2-3/4 cups wine 1 teaspoon sesame oil 1 teaspoon.
Practice steps:
1. Shell and dice preserved eggs and salted eggs for later use.
2. After the eggs are broken up, mix well with material A, preserved eggs and salted eggs.
3. Take a deep bowl, spread cellophane on the inside of the bowl wall, then spread oil on the surface of cellophane, pour the egg material, cover it with plastic film, steam it with 60% electricity for 15 minutes, take it out, cut it into pieces with a thickness of 1 cm, and put it on a plate.
omelet rice
Required materials: long glutinous rice 3 cups of eggs 6 cups of water 2 1/2 cups of lard 3 tablespoons of salad oil 6 teaspoons.
Material A: 2 mustard tuber mushrooms 1/4 hams, 75g peas, 75g shallots 1 root.
Material b: white powder 1 teaspoon of water 1 teaspoon
Soy sauce 1 tablespoon salt 1 teaspoon sugar 1 teaspoon white pepper 1 teaspoon.
Practice steps:
1. Beat the eggs in a bowl, add material B and mix well for later use.
2. Soak the mushrooms in water and cut them into cubes; Dice mustard tuber and ham; Cut onion; Wash peas and set aside.
3. Wash the long glutinous rice, drain it, put it in the pot, add water, cover it, and cook it with100% power 18 minutes.
4. Add oil to the baking pan 1 teaspoon, preheat it with100% power for 3 minutes, pour in 1/6 egg liquid, spread it into thin slices, fry it with 80% power for 50% seconds, and take it out for later use. After the second egg skin, add oil 1 teaspoon, preheat 1 minute for 30 seconds, and fry with 80% electricity for 50 seconds.
5. Take a pot, add material A and lard, stir-fry with100% power for 3 minutes, take out and mix with glutinous rice, add material C, mix well, cover, and cook with100% power for 3 minutes.
Put an egg bag into 1 cup of fried rice and roll it up.
Shrimp ball porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: 500g of fresh shrimp, 250g of rice and 25g of scallop.
Flavor adjustment: two spoonfuls of white sugar, 3 grams of coriander powder, 5 grams of chopped green onion, a little salt, dried starch, salad oil and soy sauce.
How to do it:
(1) Wash the rice, put it together with Yaozhu after the water in the vessel is boiled, and put it on high fire for 20 minutes.
② Shell the shrimp, take out the intestinal mud, then add two spoonfuls of sugar and half a spoonful of salt, marinate and mix for 20 minutes, wash and drain the water, and mix well with a little wet starch, salad oil, soy sauce and refined salt.
(3) When the porridge is almost cooked, add the shrimp meat and then boil it, and adjust the taste. When eating, sprinkle with chopped coriander and chopped green onion.
Carp porridge
Type of cuisine: other cuisine: western cuisine.
Material: One carp, about 50g glutinous rice.
Flavor adjustment: appropriate amount of scallion, lobster sauce and water.
How to do it:
Scale the fish, clean the viscera, add water to high fire for 20 minutes, take out the fish when half of the water is left, add glutinous rice, scallion and lobster sauce, and then high fire for 15 minutes.
Loach and fish congee
Type of cuisine: other cuisine: western cuisine.
Ingredients: fresh loach1250g, 300g of rice, and one piece of pickled vegetables (diced).
Flavor adjustment: 3 grams of coriander powder, 5 grams of chopped green onion, a little of cooked salad oil and soy sauce, and a proper amount of refined salt and pepper.
How to do it:
① Wash the rice, marinate it with refined salt, boil the water with a utensil, then add rice and cook it at high fire 12 minutes to make porridge.
(2) Cut off the spines and fins of the loach, remove the internal organs, wash it, drain the water, fry it in a vessel, and then add a large soup bowl of clear water to cook the loach.
(3) take out the loach, remove the meat, put the loach bone back into the vessel and boil the soup, and pour the boiled loach soup into the porridge pot and cook it together.
④ Mix the loach meat with a little cooked salad oil and soy sauce. When the porridge is ready, season it with salt and pepper, add the loach meat, and then boil it. Sprinkle chopped vegetables, chopped coriander and chopped green onion when eating.
Carp gelatin porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: 500g carp, 0/00g glutinous rice/kloc, 50g donkey-hide gelatin.
Flavor adjustment: 5g of onion, 3g of ginger, a little of orange peel and refined salt.
How to do it:
Use the above raw materials, high fire for 20 minutes, cook porridge and season with refined salt.
Yellow croaker porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: a fresh yellow croaker, 300 grams of rice.
Flavor adjustment: 3 grams of shredded ginger, 5 grams of minced coriander, 5 grams of onion, 50 grams of cooked salad oil, salt and soy sauce.
How to do it:
(1) Wash the rice, marinate it with salt, add water to the vessel, boil it, put it on high heat 12 minutes, and cook it into porridge first.
(2) Scale-removing and viscera-cleaning of yellow croaker, marinating with salt, frying in a vessel until both sides are browned, adding a soup bowl of clear water, taking out the fish, removing the meat, putting the fish bones back into the fish soup, removing the fish bones after cooking the fish soup, pouring the fish soup into porridge, adding cooked salad oil, and cooking on high fire for 5 minutes.
③ Add shredded ginger, minced coriander, diced onion and soy sauce when eating.
sea cucumber porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: 50g of rice and 20g of sea cucumber.
Taste adjustment: none
How to do it:
Wash and cut the well-developed sea cucumber into small pieces, and cook it with rice and appropriate amount of water for 0/5 minutes at high heat to make porridge.
Seafood Porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: appropriate amount of rice, shrimp 10, clams 10, half a piece of water bamboo, and a piece of fish.
Flavor adjustment: (a) five cups of hot water, three cups of broth, and half a garlic sprout; (b) One spoonful of refined salt, a little Shaoxing wine and four slices of ginger; A little sesame oil and a tablespoon of celery.
How to do it:
(1) Shrimp is shelled and mud is removed, clams are soaked in salt water to spit out sand, water bamboo is cut with a cross knife pattern from the inside, and then cut into 3×2 cm squares, fish is cut into thin slices horizontally, and garlic sprouts are cut into oblique sections for later use.
(2) Take a vessel, put the rice with seasoning (a), and cover it with high fire 10 minute; Add shrimp, clams, water bamboo, fish and seasoning (b), cover and heat for 3 minutes; Take it out and sprinkle with garlic sprouts and seasoning? Just do it.
Shrimp and taro porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: 1 taro, 75g minced meat, 3 tablespoons shrimp and 3 cups of plain rice.
Flavor adjustment: (a) two tablespoons of fried onion crisp and three tablespoons of salad oil; (b) Six cups of hot water, two spoonfuls of refined salt and half a spoonful of white pepper; Two tablespoons chopped green onion.
How to do it:
(1) peel taro and cut into hob pieces, and soak shrimps in hot water until soft.
(2) put minced meat, dried shrimps and seasoning (a) in a pot, and cover it with high fire for 3 minutes; Take out and put in taro, cover with high fire 10 minute; Add rice and seasoning (b) and mix well. Cover with high heat 10 minute and sprinkle with seasoning? Just do it.
Fish porridge
Type of cuisine: other cuisine: western cuisine.
Ingredients: grass carp (middle section) 300g, three bowls of rice.
Flavor adjustment: (a) three tablespoons of soy sauce and four tablespoons of salad oil; (b) Five cups of hot water; A spoonful of salt, a spoonful of Jiang Mo; (c) One fried dough stick (cut into small pieces), one spoonful of sesame oil, one tablespoon of rice wine, a little white pepper and two tablespoons of chopped green onion.
How to do it:
① Dry grass carp, cut into blades (one knife breaks, one knife keeps cutting), add seasoning (a), and marinate for 10 minute.
(2) put rice and seasoning (b) in a container, cover it with high fire 10 minute, and add fish fillets and seasoning? Cover with high fire for 3 minutes, take out and add seasoning (d).
Pork red porridge
Type of cuisine: other cuisine: western cuisine.
Materials: pig red (that is, congealed pig blood)1000g, rice 250g, Yaozhu15g, yuba100g.
Flavor adjustment: appropriate amount of soy sauce, chopped green onion and pepper.
How to do it:
① Wash the rice, drain the water, marinate it with a little salt, put it into boiling water, add yuba and Yaozhu at the same time, and keep it on high fire for 20 minutes.
(2) Cut pig red into pieces and soak them in clear water.
③ When the porridge is almost cooked, add pig red and then boil it.
4 pour soy sauce when eating, sprinkle with chopped green onion and pepper to taste. In addition, you can also add fried dough sticks (cut into small pieces) or salted eggs (chopped) to eat together.
Steamed garlic prawns
Ingredients: 350g of prawn (about 9 and a half), 5 pieces of garlic, and red pepper.
Shredded pork and scallion 1 tbsp.
Sauce ingredients: garlic hot sauce 1/2 tablespoons, sugar 1 flat teaspoon, soy sauce 1 teaspoon,
2 tablespoons of water.
Cooking steps:
(1) Slice the back of prawns, remove the intestines, wash and blot with a cloth.
Moisture (see figure 1 1 2).
(2) the garlic is stripped and smashed. Prepare shredded red pepper and diced green onion.
(3) Arrange prawns on a plate, and put minced garlic and shredded red pepper on prawns.
Above (see Figure 3-4).
(4) Wrap it with plastic wrap, leaving an opening for air drainage (see figure
5-6), cook on high heat for 3 and a half minutes, and take out.
(5) Prepare the juice and onion granules in a bowl, cover with fresh-keeping paper,
Leave an opening for gas drainage (see Figure 7-8), and cook at high fire 1 min.
Pour it on the prawns and serve.