Ingredients: 3 sea cucumbers, 3 sea shrimps, 6 egg dumplings, 5 meatballs, 3 mushrooms, Chinese cabbage, soybean sprouts and yuba.
Seasoning: salt, soy sauce, oyster sauce, cooking wine, sugar, starch, bone soup, cooked vegetable oil.
Manufacturing steps;
1. Clean the soaked sea cucumber, cut the shrimps to remove the shrimp line, and prepare some egg dumplings and meatballs.
2, yuba soaked in warm water and salt in advance, bean sprouts and mushrooms are cleaned, and cabbage is best with cabbage heart.
3. Add 1 tbsp of light soy sauce, oyster sauce and cooking wine,12 tbsp of salt,12 tbsp of sugar, a little white pepper, a little water and a little starch to a small bowl, and stir well for later use.
4. Shallow-mouthed casserole Put the shredded cabbage at the bottom, put the bean sprouts on it, and finally put the chopped yuba in.
5. Put leek balls and egg dumplings on it, put mushrooms in the middle, pour some bone soup or chicken soup, then pour the seasoning in a small bowl on it, and then pour some cooked vegetable oil.
6. Cover and bring to a boil. Turn to medium heat and cook for about 6 to 7 minutes, so that the egg dumplings and mushrooms are cooked.
7. Add two ingredients, sea cucumber and prawn, and cook for another 4 minutes. Turn off the heat.
Ingredients: 2 ribs, carrots 1 root, and chestnuts.
Seasoning: salt, vegetable oil, rock sugar, onion ginger, soy sauce, soy sauce, cooking wine, dried Chili.
Production steps:
1. Cut the ribs into small pieces and clean them.
2. Peel carrots and cut hob blocks, and peel chestnuts and wash them.
3. Add cold water to the pot, add cooking wine and ginger slices, and add the ribs to blanch 1 min.
4. Boil the oil with a small fire of rock sugar in the pot, stir-fry the ribs with sugar, stir-fry with soy sauce and soy sauce, and color.
5. Add a proper amount of hot water, a little cooking wine, some onions and ginger, and 2 dried red peppers. After boiling, turn to low heat and stew 1 hour.
6. Pour the ribs together with the soup into the casserole, add chestnuts, carrots and a proper amount of salt, and cook until the chestnuts and carrots are cooked and turn off the heat.
Material: stonemason roe 1 (about 450g).
Seasoning: salt, soy sauce, soy sauce, balsamic vinegar, onion, ginger, garlic, zebra craft beer, vegetable oil, dried red pepper and coriander.
Production steps:
1, the stonemason removes the gills and the inedible part of the fish belly, cleans it, and scratches the surface a few times.
2. Put the onion, ginger and garlic into the pot and stir-fry. Add some soy sauce, soy sauce and stir fry for a while.
3. Add a bottle of beer brewed by zebra.
4. Add stonemason fish, add some salt and dried red pepper, boil and stew for 20 minutes on medium heat.
5. Finally, collect the soup until it is sticky and turn off the fire. Sprinkle some coriander after cooking.
Ingredients: pork stuffing, 3 soaked sea cucumbers.
Seasoning: salt, soy sauce, soy sauce, oyster sauce, cooking wine, white pepper, ginger and vegetable oil.
Production steps:
1, pork and plum blossom are chopped into delicate pork stuffing.
2. Add a little white pepper, soy sauce, soy sauce, cooking wine and starch to the pork stuffing, stir well and marinate.
3. Put the white pepper in a small bowl, 65,438+0 tablespoons of light soy sauce, oyster sauce and cooking wine, a little light soy sauce, 65,438+0/3 teaspoons of salt and a little sugar, add half a bowl of water and a little starch, and stir well for later use.
4. Stir-fry the pork stuffing with oil until it becomes discolored, and stir-fry it evenly with Jiang Mo.
5. Pour the sauce into a small bowl and bring to a boil.
6. Add the sea cucumber and cook for about 3 minutes, and collect the juice until the soup is thick.
Ingredients: 2 potatoes, 2 purple eggplant, pepper 1 piece.
Seasoning: salt, sugar, soy sauce, soy sauce, oyster sauce, starch, vegetable oil, onion and garlic.
Production steps:
1, potatoes and eggplants are peeled and cut into hob pieces, and peppers are cut into small pieces.
2. Add 1 tbsp salt soy sauce, oyster sauce and light soy sauce, 1/2 tbsp salt and 1/2 tbsp sugar to a small bowl, then add half a bowl of water and 1 tbsp starch and mix well.
3. Heat the oil in the pot to 70% heat, and fry the eggplant until it is slightly cooked.
4, potatoes are also fried, and the fried potatoes are slightly burnt and cooked.
5, the pepper is fried in the pot for more than ten seconds and then removed.
6. Leave a little base oil, saute shallots and minced garlic, add fried potatoes, eggplant and peppers and stir fry a few times, then pour in seasoning juice and stir fry evenly.
Ingredients: 2 Cantonese sausages, 2 peppers and a proper amount of yuba.
Seasoning: salt, soy sauce, vegetable oil, onion and garlic.
Production steps:
1, yuba is soaked in warm water with some salt and cut into small pieces.
2. After cleaning the pepper, cut it into small pieces with an oblique knife.
3. Steam Cantonese sausage for a few minutes in advance, and then cut into thin slices.
4. Stir-fry the minced onion and garlic in the oil, and add yuba, pepper and sausage to stir evenly.
5. Finally, add 1 tablespoon of soy sauce and 1 tablespoon of salt and stir well until the ingredients are cut off.
Ingredients: beef tendon 1 (about 2.3 kg)
Seasoning: 4 tbsps of light soy sauce, 5 tbsps of dark soy sauce, 3 tbsps of cooking wine, proper amount of soy sauce, 3 tbsps of salt, a few slices of ginger, a little rock sugar, about 2 liters of water, fragrant leaves, star anise, pepper, cinnamon, Amomum tsao-ko, cardamom, fennel, dried red pepper and vegetable oil.
Production steps:
1, things split in two, washed twice with water, and then soaked in cold water for half an hour.
2. I used 8 kinds of spices to prepare.
3. Heat the pot and add a little rock sugar. Cook on low heat for a while until the rock sugar melts and turns red and bubbling. Pour a little boiling water and cook evenly for a while. Turn off the heating.
4. Add water to another pot, add a few slices of ginger and a little cooking wine, put the beef tendon in the fire for 2 minutes, and then remove it.
5. Pour the crystal sugar color into a boiling pot, add about 2 liters of water, then add all seasonings, add light soy sauce, cooking wine, salt and soy sauce, stir well and bring to a boil. The dosage of soy sauce is about 50-60g. After adding all seasonings, you can taste them and adjust them according to your own taste.
6. Put the blanched beef tendon in the pot, boil it again, then turn to low heat for about 50 minutes, and insert it with chopsticks to see if it can be easily inserted.
8. Don't rush to take out the beef after turning off the fire. Soak in the pot for a few hours to taste. Slice and dip in the sauce when eating.
Ingredients: tremella, spinach
Seasoning: salt, soy sauce, balsamic vinegar, Chili oil, sesame oil, millet pepper and garlic.
Production steps:
1. Soak tremella in cold water, cut off the roots and tear into small flowers.
2, add water to the pot to boil, add white fungus to drown for half a minute, and remove cold water.
3. Add water to the pot to boil, put the washed spinach in the water for half a minute, and remove the cold water.
4. Drain the spinach after blanching and cut it into small pieces.
5. Put minced garlic and millet pepper into a bowl, add 65,438+0 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 65,438+0 tablespoons salt and sugar respectively, and add some cold water, Chili oil and sesame oil and mix well.
6. Finally, put the tremella and spinach into the basin, pour in the sauce and mix well.
# Happy New Year #