Ingredients: dried bean curd and cooked bacon.

1. Wash dried bean curd, obliquely cut or slice, and wash bacon and slice.

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

Steamed bass with double peppers

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

1. Wash the perch and gut the fish.

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

3. Swing and steam 10- 12 minutes.

4. Put shredded onion and ginger on the fish and pour it with steamed fish and soy sauce.

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

Steamed pork with black bean sauce

Ingredients: fried pork, monosodium glutamate, fermented soybean.

1. Wash the sauce meat and cut it into thin slices.

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

Steamed Chinese Bass

Ingredients: bass, shredded onion, shredded ginger, steamed fish, 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 onion and ginger on the fish and pour the smoked oil.

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, color it with sugar, fry it in a hot oil pan until brown, take it out and cut it into thick slices, put it in a bowl with its skin down, wash and steam the fine bean dregs, take out the squeezed water, fry it in a hot oil pan until crisp and fragrant, add white sugar and mix well with the meat slices, and put it in a bowl.

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

Deduct thousands of pieces of sauce meat

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

1. Blanch thousands of shredded carrots and mushrooms for later use. Blanch shredded carrots and mushrooms in boiling water, remove and 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 large plate and sprinkle with chopped green onion.

Steamed mandarin fish with salt and pepper

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

1. Wash mandarin fish and add cooking wine. Salt. Pickled taste.

2. First put the onion on the plate, then steam the fish on the onion and take it out.

3. Heat the hot oil from the pan, add fresh rattan pepper granules and green and red pepper rings, stir fry, turn off the heat, 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. Wash the croaker, add salt, cooking wine, onion and ginger, shred, steam in a cage and take it out.

2. Heat hot oil from the pan, add shredded onion and ginger, shredded lean meat and shredded mustard, stir-fry 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 the hen's head, claws and wing tips, gut it from the back, remove the internal organs and wash it, rub the chicken skin evenly with salt, sprinkle salt and vinegar into the cavity and marinate it.

2. Fennel, pepper and cinnamon are tied tightly with cloth, put together with onion and ginger, steamed in a steamer with strong fire, and removed from fennel and ginger.

3. let the chicken cool and remove the bones, then cut it into strips and put it 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 into stuffing. Wash the cabbage leaves, blanch them with 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, steam them in a steamer for 5 minutes again, and sprinkle with carrots.

Steamed ham chicken

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

1. Cut the hen open, clean it up, put down the pot and take it out.

2. Wash the blood bubbles, put them into a basin, add ginger, onion, yellow wine, cooked ham and chicken soup, steam them, take out ginger and onion, season them with salt and monosodium glutamate, and add a little pepper and coriander leaves to serve.

Steamed crucian carp

1. Clean crucian carp and change knives. Put it on a plate, add onion and ginger.

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 with some chopped green onion.

Steamed crucian carp with garlic

1. Chop garlic for later use. Marinate 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 with minced garlic, sprinkle with salt and oyster sauce, and serve.

Xiangwan

1. Peel the pork belly and cut it into cubes. Add the onion and ginger and chop them, but not too finely. Add starch and salt and stir well. 2.2 Beat the eggs evenly, add a little salt and spread them into pancakes.

3. Coat a layer of egg skin with egg liquid, put 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 washed auricularia auricula and daylily into the steaming bowl for compaction and flattening, then steam them in a cage, take them out and put them upside down in a big plate or soup bowl.

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

Steamed bass with black bean sauce

Ingredients: perch, garlic, ginger, onion, diced red pepper, oyster sauce, chicken essence and fermented soybean.

1. Remove gill, viscera and blood stains of perch; Wash garlic and ginger and dice; Wash the onion and cut it into flowers.

2. Put the perch in a dish, add garlic, ginger, lobster sauce, chicken essence and oyster sauce, steam in a 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 gill from the head of silver carp, wash it, and cut it open with a knife.

2. Put the fish skin of Hualien fish head upward into the plate, add the onion and ginger slices, steam in the cage for 12 minutes, and take out. Can't steam for too long.

3. Heat 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: Brine 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, Jiang Mo 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 in boiling water, add 8 grams of salt and cook for 10 second, take it out, put it on a disk, spread the minced meat on the tofu, add 50 grams of broth (2 grams of salt and 2 grams of monosodium glutamate respectively), steam in a cage for 15 minutes, pour out the soup, pour it on the minced meat, and sprinkle with chopped green onion and monosodium glutamate.

Kaiwei hawthorn cake

1. Soak hawthorn slices in water for later use.

2. Add hawthorn water, white sugar and even dough into the refined flour, then pour it into the mold and carve the shape to make the blank of hawthorn cake. Then put the blank of hawthorn cake on a paper plate 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 spoonful of wine and a little salt for about ten minutes.

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

3. Lactone tofu may produce a lot of water after being left for a period of time, and it will still exist during steaming.

4. Put minced meat (or minced meat) on tofu, sprinkle a layer of green 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 for about 10 minutes.

Steamed egg

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

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

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

Steamed eggs with almonds

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

1. Peel peas, diced carrots and almonds, wash them, blanch them with boiling water, take them out and drain them for later use.

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

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

Steamed hairtail

1. Scaled hairtail, eviscerated, washed, cut into 8 cm long sections, put in a pot, add onion, ginger, yellow wine, salt, monosodium glutamate and wok, put on a big fire, and pour water to boil.

2. Steam in a steamer for about 20 minutes. When the fish turns white and the meat is cooked, take out the onion and ginger.

Steamed bowls with tofu and eggs

1. Wash tofu, mash and sieve to make tofu paste; Cook chicken, carrot and winter bamboo shoots in a boiling water pot and cut them into flower pieces; Shell, peel and cook Ginkgo biloba; Lily is washed and soaked; Soak mushrooms, wash them and carve patterns on their surfaces.

2. Beat the eggs into a bowl, break them up, add water, fish soup, salt and bean curd, and stir well to make 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 for about 8 minutes on medium heat, and then take it out of the steamer.

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

Steamed balls of yam

Ingredients: 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 pot and mash for later use.

2. Put the pork stuffing and yam paste 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 and stir as much as possible to make the meat stronger.

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

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

Steamed tofu balls

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

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

3. Scoop 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 in a bowl, add a proper amount of fresh soup, monosodium glutamate and salt, steam the pot for 5- 10 minutes with big fire, boiling water and sufficient steam, and then steam it.

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

Steamed meat in gravy

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

1. Cut the pork belly into long cubes with a length of 20 cm and a width of 15 cm, put them in a soup pot, cook them until they are medium-cooked, and take them out. After air-drying, cut the meat into squares, cut oblique straight lines on one side of the skin with a depth of 1/3 of the meat thickness, and then cut two cross twill lines on the surface of the lean meat with a depth of 1/4.

2. Mash the red fermented bean curd, add salt, sugar, Shaoxing wine, Redmi water and clear water, put it into 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 big buckle bowl with a shallow side and a flat bottom, and pour the marinade in the pot on it; Add the onion and ginger slices, cover the halter and steam for about 150 minutes. After 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 in boiling water about twice as much as the egg liquid, and let it cool for later use (warm boiling water for 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 bubble.

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

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

2. Steam in a steamer for 10 minute.

3. Stir-fry the oil in the wok, stir-fry the black beans, and add a little salt and soy sauce. Monosodium glutamate. Pour it on 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 for about 20 minutes on medium fire, remove cold water, let it stand and cool, peel, cut 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.

Put the bowl of taro in a steamer, steam it for 30 minutes, and sprinkle with sesame oil.

Steamed clams with mushrooms

1. Blanch fresh clams with boiling water, shell, take meat, gut and wash.

2. Slice mushrooms, pork and ginger.

3. Put the clam meat in a steaming pan, spread pork slices, mushroom slices and ginger slices, and steam with water, cooking wine and salt.

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, cooking wine.

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

2. Put the duckling in a bowl, put it in order, add salt, monosodium glutamate, red soy sauce, cooking wine and chopped winter vegetables, steam it in a cage for one hour, take it out, turn it over and buckle it in a plate, and put scalded broccoli slices around it.

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

Steamed Turtle

Ingredients: washed turtle, shredded ham, shredded mushroom, onion, shredded ginger, salt, monosodium glutamate, pepper, soup and lard.

1. Wash the soft-shelled turtle, dry its inner and outer bellies with a clean cloth, add salt, put it in a dish with scallion, sprinkle with shredded ginger and mushrooms, add lard, then put it in a steamer, steam it over high fire, take it out, decant the original juice, remove the scallion, add shredded ham and sprinkle with pepper for later use.

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

Stewed Jiangtuan fish

Ingredients: sauce dough, cooked ham, water-soaked mushrooms, clean oil, water-soaked shrimp, onion, ginger, cooking wine, salt, monosodium glutamate, pepper, ginger sauce dish, and special soup stock.

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

2. Cut both sides of the ball obliquely with a straight knife, with six or seven knives on each side, and marinate with salt and cooking wine 15 minutes. Slice the mushrooms and slice the ham into rhombic slices. Wash ginger and break it. Put the marinated paste balls into a steamer, insert ham slices and mushroom slices into the slit of the knife one by one, add salt, shrimp skin, cooking wine, ginger, onion and clear soup, cover with oil, put in a cage, steam over high fire until cooked, take out, take out the oil, ginger and onion, and gently slide the fish into the fish pot.

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 a ginger sauce dish.

Steamed idiot fish with pickles

1. Slaughter and clean the nerd fish, and put them neatly on the plate for later use.

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

Steamed large intestine with garlic and lobster sauce

Ingredients: fat sausage, garlic seed, lobster sauce, pepper, chopped green onion, red pepper ring, peanut oil, soy sauce, oyster sauce, raw flour, soy sauce, sugar and salt.

1. Wash the pig's large intestine with salt and vinegar for 10 minutes, rinse it under a trickle, 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 large intestine of pig into a pot, add garlic seeds (pat loose), fermented soybean and pepper, add light soy sauce, oyster sauce, light soy sauce, peanut oil, sugar and salt, stir well, finally add raw flour, stir well, put it on a plate, cover it with plastic film, steam in a steamer for 10 minute until cooked, and take out chopped green onion and red pepper rings.

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 eggplant, cut into strips, add a little salt and soak for 20 minutes. Take it out and drain it, and 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, put the meat on it, and let the oil steamed from the meat naturally flow into the eggplant. Leave a hole in the middle and sprinkle some water on it.

5. Finally, steam in a 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 appropriate amount of soy sauce and soup twice, add starch and mix well until it is thick, add salted protein and vegetable oil to the meat and mix well, put it on a plate and smooth it, then spread salted egg yolk flat on it.

2. put the plate in a cage and steam it with high fire, then pour in the heated two soups and soy sauce.