1, steamed eggs with clams
Steaming clam eggs is simple. Boil the pot with water, add ginger slices and shallots, pour in the washed clams, add a spoonful of cooking wine and cook until the clams are open, then take them out and put them on a plate. Add a little salt to the bowl, stir well, add 1.5 times the warm water of the egg liquid, stir well again, and pour the screened egg liquid into the plate.
Cover with plastic wrap, put a toothpick in the hole, put it in a steamer after the water boils, steam for about 10 minute on medium heat, sprinkle with chopped green onion, and add a spoonful of steamed fish, soy sauce and sesame oil to serve.
2, pork belly braised dried bamboo shoots
Soak the dried bamboo shoots with clear water 1 day in advance until the dried bamboo shoots turn yellow and soft. Wash dried bamboo shoots and cut into small pieces. Boil pork belly in clear water for 5 minutes, then pick it up, cut it into small squares, heat the pot, put oil in low heat, add rock sugar to melt it, and when it bubbles slightly, add pork belly and stir fry until the surface is a little brown.
Add spices, ginger slices and dried bamboo shoots, pour in light soy sauce, dark soy sauce and cooking wine to taste, add boiling water (boiling water should be close to the surface of raw materials), cover with low fire and stew for 30-45 minutes, and finally stir-fry green peppers with high fire to collect juice.
3, salt and pepper corn kernels
Wash and cook corn kernels 1 min, remove water, then beat in an egg, pour in corn starch and stir with chopsticks. Corn starch should be added in batches and stirred evenly, so that the corn grains are evenly covered with egg liquid.
Take the hot oil out of the pan, pour in the corn kernels when it is 70% to 80% hot, fry it to one side with low fire to form, fry it until it is basically formed, fry it until it is slightly yellow, sprinkle with chopped green onion and salt and pepper powder, turn off the fire and continue to stir fry with the remaining temperature in the pan, and take it out of the pan.
4. Fish-flavored shredded pork
Shredded carrots, washed green peppers, shredded pedicels and shredded auricularia for later use. Cut the tenderloin into shredded pork, grab it with a little salt and starch and marinate it for a while. Put soy sauce, vinegar, salt, sugar, soy sauce, oyster sauce and starch into a bowl, then pour half a bowl of water and mix well to make a sauce.
Add more oil to the non-stick pan, pour the shredded pork into the pan, spread it out quickly and shovel it out for use. Add the oil in the pot to the bean paste, stir-fry the red oil with low fire, then add shredded carrots, shredded auricularia and shredded green peppers, stir-fry until raw, and pour the shredded pork back and stir-fry evenly. Pour the sauce along the edge of the pot, stir fry quickly and evenly with high fire, and collect the juice and take it out of the pot.
5. Steamed chicken wings with chopped peppers
Wash chicken wings and chop each chicken wing into 2-3 pieces; Chop garlic into minced garlic, slice ginger, cut chives, add minced garlic, sliced ginger and chives to chicken wings, add soy sauce, cooking wine, sugar and starch, and marinate for about 20 minutes.
Cut the root of Flammulina velutipes, tear it open, spread it on a plate, spread the marinated chicken pieces on Flammulina velutipes, sprinkle chopped pepper evenly on it, or sprinkle some lobster sauce, put it in a steamer, boil it over high fire, steam it for 20-25 minutes, and sprinkle chopped green onion after taking it out.