1. Good Luck Huadiao Shrimp, which means good luck in the new year and full of joy (1) Ingredients: 6 prawns (2) Seasoning: 1 section of green onion, 1 piece of ginger, 30 grams of Huadiao, 2 grams of salt, 10 grams of vinegar, 15 grams of light soy sauce

grams, a few peppercorns, and an appropriate amount of sesame oil.

(3) Method: ① Wash the prawns ② Marinate them with Huadiao, salt, green onion and ginger for 1 hour.

③Place the prawns on a plate, sprinkle with shredded onion, ginger and a few peppercorns ④Steam in a basket for about 10 minutes, take out and then plate.

⑤ Use vinegar, soy sauce, minced ginger and sesame oil to make a sauce and serve as a dip.

2. Hongyun pork ribs are getting higher every year, which means that people’s work and life are improving year by year (1) Ingredients: 500g pork ribs, 100g rice cake (2) Seasonings: green onions, ginger slices, 2 star anise, 1 piece of cinnamon,

1 fragrant leaf, 20ml dark soy sauce, 10ml cooking wine, 10g sugar, 10g salt, appropriate amount of tomato paste (3) Method: ① Wash the ribs, blanch them in a pot of water, remove the dirt on the surface, and remove them to dry.

②Put oil in the wok, add the ribs and stir-fry, then add dark soy sauce, cooking wine, and sugar and stir-fry evenly.

③Add star anise, cinnamon, scallion segments, ginger pieces, bay leaves, add hot water that covers the ribs, bring to a boil over high heat, then simmer over low heat, add salt halfway through, until the ribs are stewed.

④Add rice cake slices and tomato paste and reduce over high heat until the soup thickens.

3. Steamed pomfret with chopped pepper (1) Main ingredients: one pomfret, 4 slices of ginger, 2 green onions, 30g of Haitian Prince chopped pepper.

(2) Accessories: 30ml of cooking wine, 40ml of cooking oil.

(3) Method: ① Assemble the main raw materials.

Remove the internal organs from the pomfret and process it cleanly.

② For the processed pomfret, lightly cut a cross knife on the surface without cutting it.

③ Spread minced ginger on both sides of the fish body, add cooking wine, massage, and marinate for about 5 minutes.

④ Spread chopped peppers evenly on the surface. After the water in the steamer boils, put the pomfret into the pot and steam over medium-low heat for about 5 to 6 minutes.

⑤ Remove the steamed pomfret and spread chopped green onion and shredded ginger on the surface.

⑥Put in another pot, pour about 40ml of cooking oil, heat it up and then pour it on the surface of the pomfret.

4. Red date and white fungus soup (1) Ingredients: white fungus, lotus seeds, red dates (2) Ingredients: white sugar, water (3) Dosage: half a bowl of white fungus, ten lotus seeds, appropriate amount of white sugar, ten red dates, water must be higher than

Tremella fungus (4) Method: ① Prepare the materials.

(Soak white fungus, lotus seeds and red dates in advance) After soaking an appropriate amount of red dates, you must also control the water.

Tear the dates open with your hands to expose the pulp.

② Wash the white fungus, cut off the yellow stem on the back, and tear it into small florets.

Tremella can be soaked 2 to 3 hours in advance.

③ Wash the lotus seeds and remove the lotus core.

Soak in cold water for 10 minutes (it will be more bitter if not removed) ④ Put the previously prepared white fungus, lotus seeds and red dates into the rice cooker, and add an appropriate amount of water.

⑤Cover the lid, press the cooking button to boil and cook for 1 to 1.5 hours.

⑥After 40 minutes, add appropriate amount of sugar.

Continue to cover and cook for about 20 minutes.

⑦After adding the sugar, stir and wait for a few minutes, the smooth and delicious beauty soup will be ready.

5. Kale soup leaf balls (1) Raw materials: Tang Yeqiu (240g), kale (140g).

(2) Seasonings: three tablespoons of oyster sauce (45ml), two tablespoons of braised soy sauce (30ml), four tablespoons of water (60ml), 1/2 teaspoon of salt (3g), 1/2 teaspoon of sugar (3g).

(3) Mix the above seasonings until evenly mixed and set aside.

(4) Method: ① Defrost the soup leaf balls at room temperature, wash the kale and pick the leaves (leave the bottom leaves for better presentation.) ② Put the thawed soup leaf balls into a steamer and steam for 5 minutes.

③ Blanch the kale until raw, take it out and boil it in cold boiled water.

④ Arrange the steamed soup leaf balls and kale on the plate.

⑤ Cook the previously prepared sauce in the pot and pour it on the soup balls.