China is known as the "culinary kingdom". In the big family of China, we have 56 small families, and each family has its own special food.

Good food has something to look forward to before eating and something to remember after eating. When food encounters mood, food is not only a simple taste feeling, but also a spiritual enjoyment.

11

Steamed abalone mushroom with lobster sauce

Materials

Pleurotus eryngii 211g, 1 piece of tofu, 111g of red sweet pepper, 31g of diced green pepper, 1 teaspoon of lobster sauce, 1 piece of dried tangerine peel, 1 piece of ginger, 1 teaspoon of sesame oil

1 teaspoon of seasoning

1 teaspoon of soy sauce paste and 1 teaspoon of sugar. Blanch the red bell pepper, peel and remove seeds, and slice for later use.

2. Wash and chop dried tangerine peel and ginger; Soak the lobster sauce until soft, and chop it for later use.

3. Take the plate, first put a piece of tofu made in method 1, then put it into red sweet pepper slices and Pleurotus eryngii slices, and repeat this step until the materials are used up.

4. Mix seasoning and material 2 evenly, pour them into practice 3, put them into a steamer with boiled water, and steam them for about 5 minutes with low fire.

5. Sprinkle diced green pepper first, and then pour in the hot sesame oil.

12

Steamed yam in grapefruit sauce

Materials

211g yam, 51g ginkgo, 6 pickled plums

Seasoning

1 tbsp grapefruit sauce, 1/4 tbsp salt and 1/2 tbsp Lycium barbarum water

Method

1. Peel yam and cut into four pieces.

2. remove seeds from pickled plums, crush them, mix them with seasonings, fill a proper amount into the yam groove of method 1, then put a ginkgo biloba, then spread the remaining seasoning materials on a plate, put them in a steamer with boiled water, and take them out with low fire for about 5 minutes.

note: soak 6 pieces of Lycium barbarum in cold water until the Lycium barbarum is soaked, leaving the Lycium barbarum water.

13

Steamed bean paste with Tricholoma matsutake

Material

31 grams of white fungus, 3 grams of chestnut slices, 3 pieces of tofu, 111 grams of Tricholoma matsutake mushroom, and 21 grams of boiled green beans

Method

1. Soak the white fungus in cold water until it swells, remove the pedicle, chop it up, and put it into steamed water. Take it out and let it cool.

2. Squeeze the bean curd into a paste with a strainer, add the white fungus of Method 1 and all seasonings, mix well, and put it in a bowl.

3. Next, put the Tricholoma matsutake mushroom and chestnut slices on it, put them in a steamer, steam them on low fire for about 11 minutes, and decorate them with boiled green beans.

14

steamed taro with lotus seeds

materials

taro 151g, mushroom 15g, dried lotus seeds 11g, winter vegetables 11g, coriander 1

seasoning

1 tsp of salt, 1 tsp of sugar, 1 tsp of sesame oil, 1/4 tsp of white pepper and 1 tsp of corn flour.

2. Soak the dried lotus seeds in cold water first, then put them in a steamer with boiled water, steam them for about 21 minutes with strong fire until they are soft, and then take them out and crush them into small granules.

3. Slice the mushrooms, fry them in a pot and arrange them at the bottom of the bowl.

4. Mix the mashed taro from method 1, chopped lotus seeds from method 3, winter vegetables and seasoning A, put them in a bowl with mushroom slices from method 3, press them tightly, put them in a steamer with boiled water, steam them on low fire for about 11 minutes, then pour them upside down on the plate, pour in the mixed seasoning B, and put in coriander.

15

Chinese cabbage sesame roll

Materials

2 Chinese cabbage leaves, 51g green beans, 61g carrots, 51g mung bean sprouts, 3 coriander

Seasoning

Appropriate amount of water, a little salt, 1 tbsp sesame oil, 1 tbsp sesame paste, a little white pepper and 1 tbsp white sesame seeds

.

2. Green beans and carrots are all cut into filaments; Remove the head and tail of mung bean sprouts, put them in boiling water together and blanch them, then drain them for later use.

3. Mix all the seasonings evenly into sauce for later use.

4. Spread out the Chinese cabbage processed by the method 1, add appropriate amount of materials from the method 2, and then add the sauce from the method 3.

5. Roll the Chinese cabbage until it is solid, and then cut it into two pieces.

16

Three-silk roll of bamboo sheng

Material

11 strips of bamboo sheng

51 grams of shredded mushrooms, 51 grams of shredded celery, 51 grams of shredded bamboo shoots, 21 grams of shredded carrots

31 grams of sweet bean pods

2 tablespoons of seasoning

olive vegetables, 11 grams of Jiang Mo.

2. Mix all the seasonings and set aside.

3. Mix the material B and 1/3 of the seasoning in Step 2 and mix well.

4. spread out the bamboo shoots of method 1, put in a proper amount of method 3, roll them into a tube and put them in a steaming tray, and repeat the steps until the bamboo shoots are used up.

5. pour in the remaining 2/3 seasonings and add sweet pods for decoration; Put it in a steamer with boiled water, and steam it for about 11 minutes with low fire.

17

Five-element midge

Materials

Straw mushroom 211g, Jiang Mo, red pepper powder, celery powder, coriander powder, nine-layer tower powder, sweet potato powder, cucumber shreds 51g

seasoning

1 tbsp of soy sauce, 1 tbsp of soy sauce paste.

2. Put the Volvariella volvacea with method 1 for about 3 minutes, then evenly coat it with sweet potato powder, then put it in boiling water, and after it is cooked, take it out, drain it, and put it in a plate, that is, the oyster larvae for later use.

3. First, mix all the seasonings and mix well, then add Jiang Mo, minced red pepper, minced celery, minced coriander and minced nine-layer tower and mix well, which is the five-flavor sauce.

4. pour the sauce from the third method onto the larvae of the vegetarian clam from the second method, and add the shredded cucumber.

TIPS

it takes about 2? 3 minutes, until the appearance is tight, take it out in real time. If the bought straw mushroom is not cooked immediately, it is suggested that it should be scalded first and then stored in the refrigerator to maintain its fresh and sweet flavor.

18

Cold asparagus

Ingredients

12 asparagus, 1 coriander, 1 celery, 1/3 red bell pepper, 3 konjac sauces

A little sugar, 1 tsp soy sauce, 2 tsp sesame oil, a little black pepper, and 1 tbsp chopped Brazil. Blanch the konjac silk for later use.

2. Cut parsley, celery and red bell pepper into pieces for later use.

3. Mix the sauce ingredients evenly into sauce for later use.

4. Take a plate of asparagus mixed with konjac in the method 1, then sprinkle the materials in the method 2, and finally pour the sauce in the method 3 on the asparagus.

19

Luohan yufu

material

A, wax gourd 311g

B, gluten 21g, mushroom slices 51g, carrot slices 51g, soybean sprouts 51g, straw mushroom slices 51g, golden mushroom 51g, bamboo shoots 51g

seasoning < 1 tsp sesame oil

Method

1. Cut the wax gourd into large squares, peel and remove seeds, put it in a steamer with boiled water, steam it for about 25-31 minutes over high fire until the wax gourd is cooked, take it out, hollow it out and put it in a bowl.

2. blanch material b in boiling water, scoop it up, mix in seasoning a, then fill it in the wax gourd of method 1, put it back in a steamer and steam it for about 15 minutes, then take it out and put it on a plate covered with cucumber slices.

3. Take out the soup from Step 2, mix it with all the seasonings, boil it, pour it into the dish from Step 2, and decorate with a little seaweed and diced sweet pepper.

11

Cucumber with bean curd

Material

311g of cucumber, 51g of dried bean curd powder, 21g of Flammulina velutipes powder, 21g of mushroom powder, 11g of celery powder, Jiang Mo 11g

2 tablespoons of marinade

flour, 1 tablespoon of soy sauce and 1/2 tsp of white pepper powder.

2. Mix the materials and marinade evenly, put them into the cucumber made in method 1, put them into a plate, steam them in an electric cooker for about 15-21 minutes (add 1/2 cup of water to the outer pot) until cooked, and take them out.

3. Take a pot, mix the seasonings and cook them evenly, and then pour them into the cucumber and tofu of the second method.