First of all, taro goes with meat.
Ingredients: a large piece of pork belly, a taro in Lipu, appropriate amount of soy sauce and oyster sauce, ginger slices, onion knots, soy sauce.
1. Treat the taro, peel off the skin, then cut it in half, and then slowly cut it into horizontal strips, which will help to put the taro and buckle the meat.
Don't cut the pork belly before buying it. Boil 10 minutes. Clear water must not be cooked with pork, otherwise it will not be cooked easily.
3. After blanching, take out the meat, stick it back and forth on the surface of pigskin with toothpicks or other tools, and then apply soy sauce to let it penetrate.
4. Cook oil from the pot. When the oil temperature is 60% hot, put down the braised pork skin and fry it. When the skin is fried to golden brown and blisters, you can turn off the fire and take it out.
5. Put the pork belly aside, let it cool thoroughly, and then cut it into even slices.
6. Start the pot again, add light soy sauce, oyster sauce, dark soy sauce, star anise and appropriate amount of salt and cook for a few minutes, then turn off the fire and let the braised pork roll in and dip in the sauce.
7. Use a meat bowl to buckle a piece of meat and a piece of taro in the bowl and pour in the simmered juice. After cooking, it can be steamed for 40 minutes. After steaming, you can eat it in a bowl.
Second, braised prawns.
Ingredients: fresh shrimp 1 green onion 1 ginger oil 20g soy sauce 10g balsamic vinegar 10g sugar 10g salt 1g clear water.
1. Clean the bought prawns, cut off the long shrimps, and then pick out the shrimp line with a toothpick.
2. Cut the green onions into sections. In order to make the shrimp more fragrant, you can put more green onions and cut the ginger into thick and thin shreds.
3. Put the prepared soul juice, soy sauce, sugar, white vinegar, salt and water together.
4. Heat the oil in the pot, add the onion and shredded ginger, then add the shrimp and stir fry. When the shrimp shell changes color, pour in the juice and put it on a plate.
Third, three cups of chicken.
Ingredients: chicken, green pepper, ginger slices, green onions, garlic, star anise, soy sauce and rice wine.
1. Chop the bought chicken into small pieces and put them in a basin for later use. Shred green pepper, remove seeds, slice, cut green onion, slice ginger, cut garlic in half, and prepare rice wine, soy sauce and sesame oil in advance.
2. Put the chicken in cold water and blanch it in cooking wine for 2 minutes, which can effectively remove the fishy smell, and then take it out and wash it twice with cold water.
3. Heat oil from the pan, add onion, ginger and garlic until fragrant, then add chicken and stir fry quickly, and then add rice wine, soy sauce and sesame oil.
4, simmer for about 20 minutes, then slowly collect the juice, and finally pour in the green pepper.
The fourth course is braised fish.
Ingredients: tilapia, cooking wine, ginger, onion and garlic, bean paste, soy sauce, soy sauce, oyster sauce, salt and water starch.
1. Clean the bought fish, cut it with a cross knife, then marinate it with cooking wine, onion knots, ginger slices and a little salt, spread it evenly from top to bottom, marinate it for flavor, stuff the onion knots and ginger slices into the fish belly, and marinate it for 10 minute.
2. Slice the ginger, then diced the shallots and diced the garlic.
3. Oil the pan, slowly fry the marinated fish, turn one side over and fry the other side, fry both sides and serve.
4. Cook the oil in the pot again, first add soy sauce, soy sauce, oyster sauce, and then add some rock sugar. After melting, put the fish in the pot, simmer on high fire, and pour the soup on the fish from time to time, and cook for about 6 minutes.
5. When the time is almost up, take out the fish, thicken it with water starch, boil it into thick soup, then sprinkle it on the fish, and you can eat it!
Fifth, four happy parties.
Ingredients: pork stuffing, lotus root, sugar, cooking wine, soy sauce, soy sauce, oyster sauce, water starch and salt.
1, peeled lotus root, sliced and diced for later use, prepared 3-fat and 7-thin meat stuffing, added lotus root diced, added 1 tablespoon white sugar, half a spoonful salt, 2 tablespoons soy sauce, added 1 tablespoon cooking wine, appropriate amount of chopped green onion and 1 tablespoon oyster sauce, and used chopsticks.
2. Beat hard in the bowl with your hands for about 5 minutes to make the meat more elastic, then knead the meat into a big ball and fry it.
3. Heat the oil pan to 60% heat, put the meatballs in turn, fry them on low heat, stir fry from time to time, fry for about 8 minutes, fry until the surface is golden, and remove them by oil filtration.
4. Leave 1 tbsp base oil in the pan, add onion and ginger slices and stir-fry onion and ginger with low fire, then add the fried meatballs, pour in boiling water less than half of the meatballs, pour in 2 tbsps of light soy sauce, 1 tbsp of light soy sauce, 1 tbsp of white sugar and 1 tbsp of salt, and cover after boiling.
After 5.20 minutes, take out the meatballs and pour the soup on them, and the four-happiness meatballs will be finished.
Sixth, stewed chicken soup with Cordyceps sinensis.
Ingredients: old hen, cordyceps sinensis, ginger, medlar, red dates and salt.
1. The old hen removes the chicken butt, slices the ginger, and then blanchs the old hen.
2. Rinse the chicken after blanching, then put it down again, add ginger slices, add cordyceps, red dates and medlar after boiling over high fire, and continue stewing for 60 minutes.
It's time, sprinkle some salt to taste before cooking.
Seventh, celery fried bacon.
Ingredients: bacon 1 strip, coriander 1 root, carrot 1 root, a little oil, a little salt, a little chopped green onion and a little shredded ginger.
1. Wash the bacon and blanch it in a cold pot for 20 minutes. When cooked like this, the meat is not hard or greasy.
2. Cut celery, shred carrots and slice cooked bacon.
3. Add oil to the pan, stir-fry shredded onion and ginger until fragrant, then add bacon and stir-fry. After a few minutes, throw the shredded carrots in and stir well. Finally, pour in celery and season with salt. After a while, you can eat out of the pot.
Eighth, brown sugar glutinous rice lotus root.
Ingredients: lotus root, brown sugar and glutinous rice.
1. After washing lotus root, scrape off the skin, cut the front and rear ends, and stuff glutinous rice from one end until it is completely stuffed.
2. Re-align the two lotus roots cut in front and combine them closely with toothpicks.
3. Boil the water in the pot and add brown sugar. After the brown sugar melts, soak the lotus root in brown sugar water and steam for half an hour.
4. After steaming, take out the brown sugar lotus root, slice it on a plate, and finally pour in the remaining brown sugar juice. This brown sugar lotus root is made.
Ninth, pickled cucumber roll
Ingredients: cucumber, leek, garlic, millet and spicy food, soy sauce, balsamic vinegar and edible salt.
1, clean all the ingredients, remove the head and tail of the cucumber, and then slide it from one end to the other with a scraper.
2. Take out a cucumber strip, roll it on your finger, and then set the plate.
3. Chop the millet spicy, garlic and chives, then mix a sauce, put it in a bowl, balsamic vinegar and edible salt.
4. Sprinkle onion, garlic and pepper evenly on the cucumber roll, and then pour the appetizing cold dish with juice, and the cucumber roll will be ready and you can't get tired of eating it!
Tenth, oil-soaked Pleurotus eryngii.
Ingredients: 500g of Pleurotus eryngii, appropriate amount of red pepper, appropriate amount of green pepper, appropriate amount of coriander, appropriate amount of chives and appropriate amount of garlic.
1, wash Pleurotus eryngii, cut it in half, cook it in a pot and let it cool!
2. Tear the cooked Pleurotus eryngii into strips, cut red and green peppers, cut parsley and chives, and mince garlic.
3. Put the red and green peppers into Pleurotus eryngii, and then add the seasoning minced garlic, salt, chicken essence and Chili powder.
4. Put the shallots and coriander into the basin, then add 2 spoonfuls of vinegar and a little sesame oil and mix well. Take a pot to burn oil. When it is 70% hot, pour the oil on the Chili powder and minced garlic! You can eat!
The ten dishes are perfect, and they are all carefully matched. Hurry up and collect it for the New Year's Eve dinner!