Xiaojinyu wonton
Ingredients: carrots, shallots, pork tenderloin, eggs.
Marinate pork with ginger slices to remove fishy smell, pour all the materials into a blender and mash, add complementary oil and mushroom powder and stir evenly (soy sauce or salt can be added for more than one year). Cut the wonton skin into triangles in half, with minced meat in the middle. Fold it down and knead it with water, fold it on both sides and knead it with water again, and cook for three or four minutes.
Fried eggplant cake
Ingredients: carrots, pork, Chinese cabbage, eggplant, eggs and shallots.
Pre-cooking cabbage and carrot, hollowing out eggplant slices, chopping eggplant meat, mashing pork, mixing all ingredients together, adding appropriate amount of starch, and mixing evenly. Pour oil into the pan, add eggplant rings, scoop in stuffing, fry until golden brown on both sides, and add a little water to stew.
Cod tofu
Ingredients: carrot10g, egg, cod 50g, corn starch15g, onion.
Marinate cod with lemon 15 minutes to remove the fishy smell. Pour all the ingredients into a blender and mash them. Pour in corn starch and stir well. Spread oil paper on the glass container, brush oil around it, wrap it with plastic wrap, punch a few holes, steam for 20 minutes and stew for 5 minutes. Frying in oil will be more fragrant.