Ingredients: 600 grams of Chinese cabbage (white stalks), 200 grams of pork belly, 250 grams of grass shrimp, 100 grams of squid (fresh), 50 grams of sea cucumber

Seasoning: Salt 5 4 grams of pepper

Method:

1. Wash the Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons of oil until soft, then put into a stew pot;

2. Cut the pork belly into strips;

3. Cut the squid into pieces, scald and remove;

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;

5. Cook the ham first and then slice it;

6. Soak the mushrooms until soft, remove the stems and place them on the cabbage;

7. Grass Trim off the fins of the shrimp, blanch them, take them out, and set aside;

8. Put the seasonings into the stew pot, transfer to the electric pot or steamer and steam for 40 minutes, then add the grass shrimp and steam for another 5 minutes Ready to be removed and eaten.

Every year there is more than enough

Ingredients: 900 grams of carp

Accessories: 150 grams of pork (fat and lean), 150 grams of white radish

Seasoning: 15 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 5 grams of salt, 3 grams of pepper, 5 grams of starch (corn)

Method:

1. Wash the pork Chop finely, stir in seasonings (1 tablespoon of wine, 1/2 teaspoon of minced ginger, 1/2 teaspoon of salt, a little pepper, 1/2 tablespoon of water starch) and mix well;

2. Wash the carp Wipe off the water, add seasonings (1 tablespoon of wine, 1 tablespoon of soy sauce) and marinate for 10 minutes;

3. Stuff the meat into the belly of the fish, and fry the fish until brown on both sides with 3 tablespoons of oil Dish out;

4. Sauté the onions and ginger with 2 tablespoons of oil, remove, add diced white radish and seasonings (2 tablespoons of soy sauce, 1 tablespoon of wine, 1 tablespoon of vinegar) tablespoon, 3. 1/2 tablespoon of sugar, 1/2 teaspoon of salt, a little pepper, 1/2 tablespoon of water starch, 3 cups of water);

5. After boiling, add the carp , reduce to low heat and simmer for 1 hour. When the soup is slightly dry, thicken the soup and serve. Sprinkle with chopped green onion.

Bamboo News

Ingredients: 180 grams of lettuce, 20 grams of bamboo fungus (dried), 200 grams of Hericium,

Accessories: 35 grams of astragalus , 35 grams of Codonopsis pilosula, 35 grams of Poria cocos, 80 grams of egg white

Seasoning: 5 grams of green onions, 3 grams of ginger, 1 gram of sesame oil, 2 grams of MSG

Method:

1. Rinse the astragalus, dangshen and poria cocos, add 2 large cups of water, bring to a boil over high heat, then reduce to low heat and simmer until about half a cup of soup remains, remove the residue. The medicinal decoction is reserved.

2. Wash and soak the bamboo fungus until soft, add boiling water and perm, then pick it up, rinse and cut into small sections; wash and slice the hericium.

3. Heat 30 grams of oil in a pot, add onions and ginger and sauté until fragrant, then add mushrooms, bamboo shoots, bamboo fungus, stock, sesame oil, straight and medicinal soup, bring to a boil, thicken and pour over Egg whites, wait until they solidify slightly and serve.

Reunion Dumplings

Ingredients: 400g wheat flour, 50g sea cucumber, 150g shrimp, 100g celery, 300g black fish

Accessories: egg white 30 grams

Seasoning: 4 grams of ginger, 5 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 4 grams of starch (corn), 5 grams of sesame oil

Method:

1. Add water to the flour and knead it into a moderately soft dough, then divide it into small pieces and roll it into dumpling wrappers;

2. Wash the celery and cut it into fine pieces;

< p>3. Wash the internal organs of the sea cucumber, blanch it with green onions, ginger, wine and water to remove the smell, then remove and dice it;

4. Remove the intestines from the shrimp, wash and dice it, and cut the fish into dices. Mix everything, add all the seasonings and minced ginger, mix well, and finally add minced celery to make the filling;

5. Wrap a little filling in each dumpling wrapper, shape into dumplings, and cook in boiling water until they float. , and then pour water twice before taking it out and eating it.

Jinyumantang

Ingredients: 200g corn kernels

Accessories: 50g diced carrots, 50g green beans, 5g pine nuts

Seasoning: salt , chicken essence, monosodium glutamate, water starch, sesame oil

Method:

1. Boil corn kernels, green beans and carrot kernels with water and set aside;

2. Cold oil Add pine nuts, wait until the oil temperature slowly rises, fry until golden in color, remove and place on absorbent paper;

13. Put a little base oil in the pot, heat it up and add corn kernels, diced carrots, Stir-fry the green beans, add salt, MSG, and chicken essence, stir-fry, thicken, and sprinkle in pine nuts before serving.

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