Osmanthus fragrans large intestine: raw materials: pig large intestine, pork, ham, egg yolk, wheat flour, starch, yellow wine, soy sauce, salt, monosodium glutamate, ginger, shallots, sugar, salt and pepper, lard and sweet noodle sauce. Practice: scrape the pig's large intestine head before and after, and drain the water; Dice lean pork, add 25g soy sauce and yellow wine for curing; Dice the ham, put it with diced meat, add monosodium glutamate, yellow wine 15g, white sugar and wet starch and mix well. Pour the evenly stirred stuffing into the large intestine, tie both ends of the intestine tightly with thread, put it in a plate, add 25g of ginger and 25g of yellow wine, cover the flat plate, steam it in a steamer for 2.5h, and then take it out and let it cool. Add refined salt, monosodium glutamate, flour, yellow wine 10g, and clear water to egg yolk to make egg yolk paste. Put the wok on high fire, add the cooked lard, heat it to 60%, hang the cooked large intestine on the yolk paste, then put it in the wok, fry until golden brown, and take it out and put it on a plate.
Fish balls in clear soup: raw materials: silver carp, cooked ham slices, cooked bamboo shoots, water-soaked mushrooms, pea sprouts, refined salt, monosodium glutamate, ginger juice, clear soup and cooked chicken oil. Practice: Wash the fish, cut it into two parts from the tail along the back bone, remove the head, remove the spine and crotch, and wash the fish. Put the fish paste into a bowl, add water and salt, and stir until it becomes thick. Add monosodium glutamate and ginger juice and stir well. Scoop cold water into the pot, make the fish paste into fish balls, and gradually heat the Shui Yang with low heat until cooked. Clear soup into the pot, fish balls into the pot, add salt, monosodium glutamate, pea sprouts, serve, and pour in cooked chicken oil.
Ham and broad beans: raw materials: broad beans, ham, white soup, refined salt, white sugar, monosodium glutamate, Shaoxing wine, wet starch, salad oil and cooked chicken oil. Practice: remove the eyebrows from the broad beans, scald them slightly with boiling water, and then rinse them with clear water. Slice the cooked ham. Heat a pot with medium heat, add salad oil to 40% heat, pour in broad beans, stir-fry for 10 minute, add ham slices, add white soup, white sugar and refined salt, bring to a slight boil, add monosodium glutamate and wet starch, stir-fry evenly in the pot, and pour in chicken oil, and serve.
Vegetarian ham: raw materials: bean curd skin, soy sauce, Shaoxing wine, white sugar, red yeast powder, monosodium glutamate, ginger juice and sesame oil. Practice: cut the tofu skin into pieces. Put water in the pot, add monascus powder, cook for 3-4 minutes with low fire, pour out, add soy sauce, white sugar, Shaoxing wine, monosodium glutamate and sesame oil and stir well. Put the rotten skin particles into the vegetarian ham model respectively, so that the rotten skin is slightly higher than the frame of the model, cover it and tie it tightly with hemp thread, steam it in a steamer for 30 minutes, then take it out, remove the hemp thread and apply sesame oil.
Braised chicken and abalone wings with vegetable gall: raw materials: water wings, abalone, ham, Chinese cabbage, chicken legs, refined salt and monosodium glutamate. Practice: Cook the chicken leg, add salt and monosodium glutamate to abalone, Chinese cabbage, shark's fin and ham slices, stew out the clear soup and put it in a bowl.
West Lake shepherd's purse soup: raw materials: fresh West Lake shepherd's purse soup, cooked chicken breast, cooked ham lean meat, clear soup, refined salt, monosodium glutamate and cooked chicken oil. Practice: Wash the water shield and shred the chicken and ham separately. Put water in the pot, bring it to a boil, add water shield, take it out with a colander, drain it and put it in a soup bowl, with shredded chicken and ham around it. Put the clear soup into the pot, add salt and monosodium glutamate, boil it, then slowly pour it into the water shield soup bowl, and pour in cooked chicken oil.
Ingredients of honey formula: cooked ham with skin, white lotus, sugar cherry, candied green plum, sweet-scented osmanthus, rock sugar, Shaoxing wine, dried starch and rose petals. Practice: Steam Tongxin An Baili until it is crispy. Cut the ham into pieces. Put the ham in a bowl and add Shaoxing wine and rock sugar; Add water, steam in a cage for 1 hour, decant the soup, then add Shaoxing wine and crystal sugar, soak in water, steam for another hour, add Shaoxing wine and crystal sugar, soak in water, add lotus seeds, steam until the ham is crisp and waxy, first pour the raw juice into a bowl, buckle the skin in a soup plate, surround the lotus seeds and decorate with cherries.
Cat ears: raw materials: white flour, cooked chicken breast, cooked ham, shrimp paste, scallops, water-soaked mushrooms, diced bamboo shoots, green vegetables, chicken soup, refined salt, monosodium glutamate, chicken oil, cooked lard, Shaoxing wine and onion ginger. Practice: Shrimp is smooth and cooked; Put scallops in a bowl, add water, Shaoxing wine, onion slices, ginger slices, etc. And steam; Chicken, ham, scallops, etc. Become "nail clippings." Mix and knead the flour, cut into cubes, slightly mix with the dry powder, press it into the shape of a cat's ear, and take it out in a boiling water pot for about 10 second. Add chicken soup to the pot and pour in shrimps, scallops, etc. Bring the "cat's ears" to a boil, put them in the pot, and cook until the "ears" float. Add cooked green beans or other vegetables, add salt and monosodium glutamate, and pour the chicken oil out of the pot.
Crystal shrimp cake: raw materials: shrimp, red pepper, green pepper, ham, eggs, cooking wine, salt, chicken powder, onion and ginger juice. Practice: Chop the shrimp into paste, put it in a container, add salt, cooking wine, onion ginger juice, egg white and starch, and fully stir for later use. Ham, green pepper, red pepper, chopped. Make the prepared shrimp paste into cakes. Pour the right amount of oil into the pot, heat it to 40%, then add the shrimp cake, fry both sides on low heat, and finally sprinkle with pepper and minced ham.
Stewed Langshan Chicken: Raw materials: live hens, onions, ham claws, Shaoxing wine, refined salt, ginger slices, refined salt and monosodium glutamate. Practice: Wash and blanch the chicken for later use; Blanch the ham claws. Put chicken and ham paws in a casserole with bamboo grates, scoop in clear water, add onion and ginger slices, then cover the casserole, put it on medium fire, add Shaoxing wine, skim off the floating foam, then simmer for about 2 hours, take out ham paws, bamboo mats, onion slices and ginger slices, add refined salt, heat to a slight boiling point, and remove from the fire.
Yangzhou boiled dried silk: raw materials: dried bean curd, chicken soup, sliced chicken liver, shrimp, white soy sauce, sliced winter bamboo shoots, lard, shrimp, sliced chicken gizzards, shredded chicken, rape, shredded ham and refined salt. Practice: shred the dried tofu, soak it in the pot for several times and take it out. Heat the cooked lard in the pot, fry the shrimps until they are milky white, and put them in a bowl. Scoop chicken soup into a pot, put dried shredded chicken, gizzard, liver and bamboo shoots into the pot, add shrimp and cooked lard, cook for about 15 minutes, add soy sauce and refined salt, cover the pot and cook for about 5 minutes; Put the dried silk on a plate, then put the chicken gizzard, liver, bamboo shoots and rape around the dried silk, and put the shredded ham and shrimp on it.
Steamed pomfret: raw materials: pomfret, mushrooms, ham, ginger, cooking wine, soy sauce, sesame oil and onion. Practice: Wash pomfret after slaughter, cross-cut it 3 times to the bone on both sides, wipe dry the water, put it in a plate, remove the pedicle of mushrooms, cut it into thin slices, and shred ham, onion and ginger. Fill the fish belly with 1 slice of ginger, sprinkle mushrooms, ham and onion ginger on the fish noodles, pour wine and sesame oil, and steam for about 20 minutes. Remove the ginger from the fish belly and pour it with soy sauce.
Fish head soup: raw materials: the first half of bighead carp, cooked ham, Chinese cabbage, onion, ginger, Shaoxing wine, refined salt, monosodium glutamate, cooked lard, cooked chicken oil and Jiang Mo vinegar. Practice: Heat the wok, and burn the cooked lard to 50% heat. First, blanch the fish head with water, put it in the wok, with the cross section facing upward, add Shaoxing wine, onion, ginger slices, add water, simmer for a few minutes, add Chinese cabbage and cook it slightly. Then, take out the fish head and put it in the pot, put the Chinese cabbage around the fish head, pour the soup into the pot, put the ham slices on it, and pour it cooked.