steamed mussel larvae with garlic vermicelli

characteristics: mussel larvae are delicious, nutritious and fragrant with minced garlic, which is beneficial to absorption and digestion. Raw materials: 1 mussel cubs (with shell weighing about 85g) and 1g vermicelli (made). Seasoning: 25g of minced garlic, 3g of onion, 5g of pepper, and 15g of sesame oil. Making: 1. Put the mussel in water for 1-2 days, take it off, clean it, insert a knife into the mussel shell and tilt it open, then take off the clam meat with a rotary knife and leave the shell for later use. 2. Remove the sandbag from the clam meat, cut it into two pieces, put it into the clam shell again, then put minced garlic and vermicelli on each clam meat, steam the pigeons for 2 minutes, and take off the plate. 3. Sprinkle the onion and pepper on the clam meat, put sesame oil in the pot, and pour the red-hot oil on the clam meat when it is 9% hot. Crispy lamb feet with spicy pot-stewed vegetables

Raw materials: 2 lamb feet, 1 grams spicy. Seasoning: marinated package (that is, 1g of ginger slices, 3g of star anise, 3g of cinnamon, 2g of fennel, 2g of poria cocos, 3g of lilac flowers, 2g of Amomum villosum, 2g of Rhizoma Kaempferiae, 5g of pepper, 2g of thyme, 5g of old rock sugar, 3g of fried sugar color and 1g of salt). Practice: 1. Remove the wool and cocoon skin from the sheep's feet and soak them in water for reservation; 2. Wrap the marinade bag with gauze, add 5g of lamb's feet, broth (big bone soup) and 2mg of cold water, put them into the pot and marinate for one hour with slow fire; 3. Take off the marinated lamb's feet, cool them with crispy water, and fry them in a pot with a temperature of 6% until golden. Just scoop them up, control oil and replenish water, and sprinkle them with spicy food. Technical importance: 1. It is necessary to roughly process sheep's feet to remove their wool and cocoon skin; 2. Pay attention to the maturity when preparing the marinated soup, and use medium fire sauce to marinate. 3. Pay attention to the proportion of crispy water. Cabbage and red kidney beans

Raw materials: main materials: canned beer cooked red kidney beans. Auxiliary materials: dried starch, green vegetables, dried Chili festival, garlic. Seasoning: salt, chicken essence. Practice: 1. Pour the canned beer cooked red kidney beans out, drain them, wrap them in water starch, put the money into a 5% hot pot and fry them until the golden surface is crisp, then pour them out and drain them for later use. In addition, the leaves of green vegetables are cut into silk, and the money is also put into a hot oil pan to fry until golden and loose. 2, leave the bottom oil in the pot, stir-fry the dried Chili and garlic first, then add the red kidney beans, add salt and monosodium glutamate seasoning when stir-frying, and add the cabbage pine and stir-fry it before taking out the pot.