Ingredients: dried bean curd and cooked bacon.

1. Clean dried beancurd, obliquely cut or slice, clean bacon and slice it for later use.

2. Arrange the materials in the order of a piece of dried bean curd followed by a piece of bacon, steam in a steamer for about 10 minute, and take out.

Steamed bass with double peppers

Ingredients: fresh water perch, green and red Vitex negundo, pepper, cooking wine, steamed fish soy sauce, sesame oil, shredded ginger and shredded green onion.

1. Clean the perch and open the fish back.

2. Add salt, cooking wine, pepper and ginger and onion juice for a while.

3. Set the plate and steam in the pan 10- 12 minutes.

4. Put shredded onion and ginger on the fish, and drizzle with steamed fish and soy sauce.

5. Pour a proper amount of sesame oil into the pot, stir-fry the green, red, and green thorns, and pour it on the shredded onion and ginger.

Steamed Sauced Meat with Douchi

Ingredients: Sauted pork, monosodium glutamate, fermented soybean.

1. Clean the sauce pork and cut it into thin slices.

2. Stir-fry the lobster sauce with salad oil, put it in a plate, then put the pork slices with sauce neatly on it, add monosodium glutamate, and steam it in a steamer for 5 minutes.

Steamed Chinese Bass

Ingredients: bass, shredded onion, shredded ginger, steamed fish and soy sauce.

1. Clean the perch, change the knife and put it on the plate, steam it in a cage, pour the steamed fish with soy sauce, then put the shredded onion and ginger on the fish and pour the smoking oil on it.

Braised pork with bean paste

Ingredients: pork belly, fine bean dregs, glutinous rice, white sugar, sugar color and honey.

1. Wash and cook pork belly, paint it with brown color, fry it in a hot oil pan until brown, take it out and cut it into thick slices, put the skin down into a bowl, wash and steam the fine bean dregs, take it out and squeeze out the water, fry it in a hot oil pan until it is crisp and fragrant, add white sugar and mix it well, and put it into a bowl with meat slices.

2. Wash and steam the glutinous rice, put it in a meat bowl, steam it in a cage, turn it over in a plate, pour honey and sprinkle sugar.

Buckle thousands of sauced meat

Ingredients: Sauced pork slices, bean curd skin, shredded mushrooms, shredded carrots, chopped green onion, chicken juice, pepper, salt, chicken essence, chicken oil and scallion oil.

1 .1000 pieces of shredded pork are blanched for later use. Blanch shredded carrots and shredded mushrooms in a boiling water pot, remove them and let them cool.

2. Put the materials other than bean sprouts into a steaming bowl, pour the chicken juice mixed with seasoning, steam in a cage for about 20 minutes, take it out, turn it over in a big disk, and sprinkle with chopped green onion.

Steamed mandarin fish in pepper sauce

Ingredients: mandarin fish, green and red pepper rings, salt, fresh rattan pepper, soy sauce, cooking wine, chicken essence and monosodium glutamate.

1. Clean mandarin fish and add cooking wine. Salt. Pickled code flavor.

2. Put the onion in the plate first, and steam the fish on the onion and take it out.

3. Heat the oil from the pan, add fresh rattan pepper granules and green and red pepper rings, stir-fry, turn off the fire, add soy sauce, salt, monosodium glutamate and chicken essence, and pour it on the mandarin fish.

Dry steamed yellow croaker

Ingredients: Yellow croaker, shredded lean meat, shredded mushroom, shredded winter bamboo shoots, shredded green and red peppers, shredded onion and ginger, shredded mustard tuber, cooking wine, pepper, monosodium glutamate and salt.

1. Clean the yellow croaker, add salt, cooking wine and shredded onion and ginger, steam in a cage and take it out.

2. Heat the oil from the pan, add shredded onion and ginger, shredded lean meat and shredded mustard until fragrant, and add shredded mushrooms. Stir-fry shredded green and red peppers, add salt and cooking wine. Monosodium glutamate. Stir-fry the pepper and pour it on the yellow croaker. Serve.

Dry steamed chicken

Ingredients: hen, cinnamon, onion, ginger, vinegar, fennel, salt and pepper.

1. Chop off the head, claws and wing tips of the hen, gut it from the back, remove the internal organs and wash it, rub the chicken's skin evenly with salt, sprinkle salt and vinegar into the cavity and marinate it.

2. Fennel, Zanthoxylum bungeanum and Cinnamomum cassia are tied tightly with cloth, put together with scallion and ginger, steam them in a steamer with strong fire, and take out fennel, ginger and other materials.

3. Let the chicken cool and remove the bones, then cut into strips and put them on the plate.

Steamed cabbage balls

Ingredients: pork belly, Chinese cabbage leaves, egg white, carrot, salt, monosodium glutamate, sweet noodle sauce, soy sauce and water starch.

1. Wash and chop pork belly, add all seasonings and water and stir it into stuffing. Wash the cabbage leaves, blanch them in boiling water and take them out.

2. Squeeze the meat into balls, cook them in a boiling water pot, take them out, wrap them in cabbage leaves, put them in a steamer for 5 minutes again, and sprinkle carrots.

Steamed ham chicken

Ingredients: tender hen, cooked ham, yellow wine, onion, ginger, monosodium glutamate, salt, chicken soup, coriander and pepper.

1. gut the hen, clean it up, let go of the pot and take it out.

2. Wash the blood foam, put it in a basin, add ginger, onion, yellow wine, cooked ham and chicken soup, steam it, take out ginger and onion, add salt and monosodium glutamate to taste, and add a little pepper and coriander leaves to serve.

Steamed crucian carp

1. Clean the crucian carp and change the knife. Put it on a plate and put onion and ginger on it.

2. Take a small bowl, add a little beer, sugar, salt and oyster sauce, mix well and pour it on the crucian carp.

3. Steam the crucian carp in a steamer for eight minutes, take it out after steaming, and sprinkle some chopped green onion on it.

Steamed crucian carp with garlic sauce

1. Chop the garlic for later use. Marinate the crucian carp like onion Jiang Shui, then clean it, put it on a plate and steam it in a steamer for eight minutes. After steaming, take it out and sprinkle it with minced garlic, sprinkle some salt and oyster sauce, and serve.

Xiangwan

1. Pork belly is peeled and diced. Add onion and ginger and chop into pieces, but not too finely. Add starch and salt and stir well. 2.2 Beat up the eggs, add a little salt and spread them into pancakes.

3. Coat an egg skin with egg liquid, put the meat in the middle, roll it into long strips, coat the edge with egg liquid, fix it with toothpicks, and steam it in a cage for 10 minute.

4. Put the steamed slices into a steaming bowl, then put the cleaned auricularia auricula and daylily into the steaming bowl for compaction and flattening, then steam them in a cage, take them out and buckle them upside down in a big plate or soup bowl.

5. Pour a little scallion oil into the pot, then pour the juice from the steamed fragrant bowl into the pot. You can add broth or clear water, add cooked rake peas, simply adjust the low taste, and pour it on the steamed dish. Delicious and delicious steamed vegetable bowl is ready.

Steamed bass with black bean sauce

Ingredients: perch, garlic, ginger, onion, diced red pepper, oyster sauce, chicken essence, lobster sauce.

1. Remove gills, viscera and blood stains from perch; Wash garlic and ginger and cut into granules; Wash the onion and cut it into flowers.

2. Put the perch into the dish, add garlic, ginger, lobster sauce, chicken essence and oyster sauce, steam it in the cage for about 8 minutes, and sprinkle with chopped green onion and diced red pepper.

Steamed fish head with black bean sauce

1. Remove the gills from the head of silver carp, wash it and cut it open with a knife.

2. Put the fish head of Hualien with the skin facing upwards into the plate, add the onion and ginger slices, steam it in the cage with high fire 12 minutes, and take it out. It cannot be steamed for too long.

3. Heat the oil in a wok, add soaked ginger, green pepper, red pepper and lobster sauce, and pour it on the steamed fish head.

Steamed tofu with minced meat

Ingredients: bittern tofu, Pan 'an local pork, salt, local soy sauce, chicken essence and monosodium glutamate, pepper, yellow wine, ginger powder, chopped green onion and red pepper.

1. Chop local pork into minced meat, add Pan 'an local soy sauce, chicken essence, 3 grams of monosodium glutamate, yellow wine, minced ginger and white pepper and mix well.

2. Cut the tofu into pieces with a thickness of 0.5 cm and the size of half a playing card.

3. Put the tofu into the boiled water, add 8 grams of salt, simmer for 10 second, take it out, put it on a plate in a round shape, spread the seasoned minced meat on the tofu, add 50 grams of broth (2 grams of salt and 2 grams of monosodium glutamate each), steam it in a cage for 15 minutes, pour out the soup and pour it on the minced meat.

Appetizing hawthorn cake

1. soak hawthorn slices in water for later use.

2. Add hawthorn water, white sugar and even dough into refined flour, then pour it into a mold, carve the shape, and make the green body of hawthorn cake. Then put the shaped green body of hawthorn cake on a paper tray and steam it in a cage.

Steamed tofu with minced meat

Ingredients: lactone tofu, minced meat, diced green pepper, cooking wine, salt, steamed fish and soy sauce, sesame oil, pepper and chopped green onion.

1. The minced meat will be mashed with a blender, and marinated with a spoon of wine and a little salt for a moment, about ten minutes.

2. Slice the lactone tofu for later use, and cut it directly on the plate with a knife from top to bottom.

3. A lot of water may be produced after the lactone tofu is placed for a while, and it will be poured out, and it will still exist during the steaming process.

4. Put minced meat (or minced meat) on tofu, sprinkle a layer of green and red pepper (or chopped pepper) on the surface, and pour a layer of steamed fish and soy sauce.

5. After the water is boiled, steam it on the pot for about 10 minutes.

steam eggs

Ingredients: eggs, preserved eggs, salted egg yolk, salt, monosodium glutamate and chicken essence.

1. Break the egg, put the egg white and yolk into two bowls respectively, and then add salt, monosodium glutamate and chicken essence to break up; Shell the preserved eggs and cut them into 4 pieces for later use.

2. Ignition in a pan, add appropriate amount of water to boil, first pour appropriate amount of egg white liquid into the mold, then take it out in a steamer for about 2 minutes, then put salted egg yolk in the middle, put preserved eggs on both sides, then pour in egg liquid, continue steaming in the pan for 2 minutes, take it out and cool it, cut it into thin slices, and serve it on a plate.

Steamed eggs with almonds

Ingredients: eggs, peeled almonds, peas, diced carrots, salt, chicken powder, sugar, pepper, sesame oil, water starch and salad oil.

1. Wash peas, diced carrots and peeled almonds, blanch them in boiling water, take them out and drain them for later use.

2. Knock the eggs into a bowl, add a proper amount of water, stir the salt evenly, then steam them in a steamer and take them out for later use.

3. Add salad oil to the pot and heat it. First, add peas, diced carrots and almonds, stir fry for a while, then add salt, sugar, chicken powder and pepper, stir well, then add a little water to boil, thicken with water starch, pour in sesame oil, and pour evenly on the steamed eggs.

Steamed hairtail

1. Scale hairtail, remove internal organs, wash, cut into 8 cm long sections, put them in a basin, add onion, ginger, yellow wine, salt, monosodium glutamate and wok, put them on a big fire, and pour water to boil.

2. Steam on the steamer for about 20 minutes. When the fish turns white and the meat is ripe, remove the onion and ginger.

Steamed bowl with tofu and eggs

1. Wash the tofu, mash it and sieve it to make it into tofu paste; Cook chicken, carrot and winter bamboo shoots in a boiling water pot and cut them into flower slices; Shell, peeling and cook ginkgo; Lily is washed and soaked; Soak mushrooms, wash them, and carve patterns on the surface.

2. Beat the eggs into a bowl, disperse them, add water, fish soup, salt and bean curd paste, and stir well to become a paste.

3. Put chicken slices, carrot slices, ginkgo, lily, mushrooms, etc. in a large steaming bowl, then pour the evenly stirred egg tofu paste on it, put it in a steamer, steam it over medium heat for about 8 minutes, and then take it out of the steamer.

4. Put another pot on the fire, put the wooden fish soup, boil it, add the remaining salt, thicken it with wet starch, pour it into a steaming bowl and sprinkle with shredded grapefruit skin.

Steamed balls with yam

Ingredients: Chinese yam, carrot, pork stuffing, egg white, Jiang Mo, salt, cooking wine and soy sauce.

1, peel the yam and cut it into small pieces. Steam in a pan and mash for later use.

2. Put the pork stuffing and yam mud into the container together.

3. Add egg white, Jiang Mo, cooking wine and salt, and mix and stir.

4. Pour the soy sauce in one direction, stir as much as possible, and make the meat stronger.

5. Wash carrots, peel them and cut them into thin slices, and knead the meat into meatballs the size of table tennis balls.

6. Put the prepared meatballs on the carrot slices and put them into the plate. Add a proper amount of water to the steamer to boil, put the meatballs into the fire and steam for about 8 minutes until cooked.

Steamed tofu balls

1. Wash the tofu, put it in a bowl, mash it into mud, add salt and wet starch and mix well.

2. Wash mushrooms and bamboo shoots, cut them into powder, put them into a bowl, add cooking wine, salt, monosodium glutamate, chopped green onion and Jiang Mo, and mix well to make stuffing.

3. Scoop out some tofu mud, put it on a clean cloth, add stuffing, wrap it up, and make tofu balls the size of Yuanxiao.

4. Set the pot on fire, put peanut oil until it is 60% to 70% hot, take it out, control the oil, put it into a bowl, add a proper amount of fresh soup, monosodium glutamate and salt, steam the steamer with fire, boiling water and sufficient steam for 5- 10 minutes, and then unload the steamer.

5. Buckle the meatballs in the plate, pour the soup into the pot, get angry, boil, thicken with wet starch, pour in sesame oil, and pour on the tofu meatballs.

Steamed meat in gravy

Ingredients: pork belly, onion, ginger slices, Shaoxing wine, salt, white sugar, red fermented bean curd, concentrated red rice water and water starch.

1. Cut the pork belly into long squares with a length of 20cm and a width of15cm, put it in a soup pot and cook it until it is medium-ripe, then take it out. After air-drying, the meat is trimmed into a square, and one side of the meat skin is cut with oblique and straight patterns, and the depth of the knife is 1/3 of the meat thickness, and then two cross oblique knife patterns are cut on the surface of the lean meat, and the depth of the knife is 1/4.

2. Crush the red fermented bean curd, add salt, white sugar, Shaoxing wine, red rice water and clear water, put it in a casserole and boil it into a marinade, then put the cut meat into a pot and cook it with low fire.

3. Take out the cooked pork, put it face down in a large buckle bowl with a shallow edge and a flat bottom, and pour the marinade in the pot on it; Add onion knots and ginger slices, cover with a cage, steam with high fire for about 150 minutes, and when the meat is crisp and rotten, take it out, remove the onion knots and ginger slices, and pour the marinade on the meat.

Steamed eggs with leeks

1. The leek is obliquely cut into prisms.

2. Pour about twice the boiling water of the egg liquid and let it cool for later use (the warm boiling water of one egg and two eggshells, 1:2 is the key to tenderness).

3. After the eggs are beaten, add a few drops of sesame oil, add a little salt, add warm water, stir and pick out small bubbles. Add leeks and try not to make bubbles.

4. When cooking, put a little more water than usual. When the water boils, steam comes out, and pour in the egg liquid.

5. Leave a hole in the lid to prevent distilled water from dripping on the egg liquid. When the rice is cooked, the eggs will be steamed.

Steamed silver carp with chopped pepper

Ingredients: chopped pepper sauce, garlic, ginger slices, lobster sauce, fermented grains, pepper powder, salt, soy sauce, sugar, monosodium glutamate and chicken essence.

1. Clean the silver carp, chop into large pieces, marinate the traitor with mash juice and pepper powder, add chopped pepper sauce, cooking wine, soy sauce, monosodium glutamate, chicken essence and ginger and garlic slices, mix well and put into a bowl.

2. Steam in a steamer for 10 minute.

3. Mix the oil in the wok, stir-fry the fragrant lobster sauce, add a little salt and soy sauce. Monosodium glutamate. Pour it over the steamed fish pieces.

Steamed taro with chopped pepper

Ingredients: taro, chopped pepper, peanut kernel, chicken essence, salt, sesame oil, Laoganma Douchi.

1. Wash taro, put it in boiling water and cook it for about 20 minutes on medium heat, remove cold water, let it stand and cool, peel it, cut it into pieces and put it in a bowl.

2. Mix vegetable oil, chicken essence, salt, chopped pepper, peanut kernel and Laoganma lobster sauce, and pour them on the taro in the bowl.

3. Put the bowl of taro in a steamer, steam it for 30 minutes, and pour sesame oil on it.

Steamed clams with mushrooms

1. Blanch the fresh clams with boiling water, remove the shells, take the meat, remove the internal organs and wash them.

2. Slice mushrooms, pork and ginger.

3. Put the clam meat into a steaming dish, spread pork slices, mushroom slices and ginger slices, add water, cooking wine and salt and steam them until they are cooked.

Steamed duck with winter vegetables

Ingredients: clean duck, chopped winter vegetables, broccoli, ginger slices, onion segments, salt, cooking wine, spiced powder, monosodium glutamate, red soy sauce and cooking wine.

1. Marinate the ducklings with salt, cooking wine, allspice powder, ginger slices and scallions, fry them in the oil pan until golden, take them out and chop them up.

2. Put the ducklings in a bowl and put them in good order, add salt, monosodium glutamate, red soy sauce, cooking wine and chopped winter vegetables, steam them in a cage for an hour, take them out, turn them over and buckle them in a plate, and surround them with scalded broccoli pieces.

3. Boil the steamed juice and pour it on the duck meat.

Steamed Turtle

Ingredients: clean soft-shelled turtle, shredded ham, shredded mushrooms, onion, shredded ginger, salt, monosodium glutamate, pepper, soup and lard.

1. Wash the soft-shelled turtle, dry the inside and outside belly with a clean cloth, put salt on it, put it in a plate with scallions, sprinkle with shredded ginger and mushrooms, add lard, then put it in a steamer, steam it over high heat, take it out, decant the original juice, pick off the scallions, add shredded ham and sprinkle with pepper for later use.

2. Ignition in a pot, add lard to heat and pour it on the turtle, then add Shaoxing wine, soup, monosodium glutamate, salt and sesame oil to the pot to boil, thicken it with water starch, then add the remaining lard and pour it into the turtle dish.

Stewed Jiangtuan Fish

Ingredients: Jiangtuan, cooked ham, water-soaked mushrooms, net oil, water-soaked shrimp, onion, ginger, cooking wine, salt, monosodium glutamate, pepper, ginger sauce dish and special broth.

1. Slant a knife on the back of the tail of Jiangtuan, about to the depth of 1/3 at the tail of Jiangtuan, let the blood flow run out, perform laparotomy to remove internal organs, dig cheeks and clean. Then put the hand-held tail of Jiangtuan into a boiling water pot for quick scalding, and put it into cold water to scrape the mucus off Jiangtuan with a knife.

2. Slash the two sides of the ball body with a straight flower knife, with six or seven knives on each side, and pickle with salt and cooking wine 15 minutes. Slice the mushroom into thin slices, and cut the ham into rhombic slices. Ginger is washed and broken. Put the salted Jiangtuan into a steaming pan, insert the ham slices and mushroom slices into the slit of the knife one by one, add salt, dried shrimps, cooking wine, ginger, onion and clear soup, cover with oil, put in a cage, steam over high heat until cooked, take out, remove the oil, ginger and onion, and gently slide the fish into a fish pan.

3. Put the wok on a strong fire, add clear soup, pepper and salt to boil, add monosodium glutamate to the wok, pour it into the plate, and serve it with the ginger sauce dish when eating.

Steamed idiot fish with pickles

1. Silly fish are slaughtered and cleaned, and then neatly put into a plate for later use.

2. Heat lard and vegetable oil in a clean pan, add minced pork and stir-fry until it is dry, then add minced pickles (mustard), dried chili festival, ginger rice, garlic rice, chopped green onion and millet pepper to stir-fry for flavor, add salt, soy sauce, monosodium glutamate, chicken essence and white sugar, stir-fry, pour it on the fish in the pan, sprinkle chopped green onion, and steam in a cage.

Steamed large intestine with garlic and black bean sauce

Ingredients: pork intestines, garlic seeds, lobster sauce, wild pepper, chopped green onion, red pepper ring, peanut oil, soy sauce, oyster sauce, raw flour, soy sauce, sugar and salt.

1. Add salt and vinegar to the pig's large intestine and rub it 10 minutes, then rinse it under the trickle water, then blanch it in a boiling water pot for a while, take it out and use a towel to absorb the surface moisture, and change the knife into sections for later use.

2. Put the pig's large intestine into a pot, add garlic seeds (pat loose), lobster sauce and wild pepper, add light soy sauce, oyster sauce, light soy sauce, peanut oil, sugar and salt, stir well, finally add raw flour and stir well, put it on a plate, cover it with film, steam it in a steamer for 10 minute until it is cooked, take out chopped green onion and red pepper rings, and pour in hot peanut oil to stir.

Steamed eggplant with flour

1. Cut pork belly, add a little salt, starch, soy sauce, pepper and monosodium glutamate, and marinate for 2 hours.

2. Wash the eggplant, cut it into strips, add a little salt and soak it for 20 minutes. Take it out and drain it so that there will be no black spots.

3. Mix half of the bought steamed meat powder in the meat and half in the eggplant.

4. Put the eggplant under the basin and put the meat on it, so that the oil steamed from the meat naturally flows into the eggplant. Leave a hole in the middle and sprinkle some water on it.

5. Finally, steam in a high pressure cooker for 15 minutes, which is about half an hour without using a steamer.

Steamed tofu box

1. Cut the tofu into even chunks, directly hollow it out, stir the dug tofu and other ingredients into stuffing, fill it in the tofu, and put it on a plate.

2. Put it in a steamer, mix a favorite flavor juice, such as chopped pepper flavor, salty flavor and garlic flavor, pour it on it, steam it over high fire, and eat it out of the pot.

Steamed meat pie with salted eggs

Ingredients: pork belly, salted eggs, starch, soy sauce, starch, soy sauce, second soup, vegetable oil.

1. Wash pork belly, chop it into minced meat, put it in a bowl, add a proper amount of soy sauce and two soups, add starch and mix well until it is strong, add salted protein and vegetable oil into the meat and mix well, put it on a plate and smooth it, then flatten the salted egg yolk on it.

2. Put the plate into a cage and steam it with a strong fire, then pour the heated two soups and soy sauce.