How to make Jade Tofu

Cuisine and function: Cantonese cuisine

Ingredients for making Jade Tofu:

Main ingredients: 250 grams of tofu, 250 grams of lettuce, 15 grams of ginger, 1 gram of MSG, 5 grams of refined salt

1. Wash the lettuce, cut into 4 cm long slices, shred the ginger, and cut the tofu into 1 cm thick pieces;

2. After the oil is hot, stir-fry the ginger until it becomes fragrant. Add half a bowl of water and add the lettuce. Cover it immediately and open it after 2 minutes. Add the tofu, MSG and refined salt, and stir-fry a few times.

How to make assorted winter melon cups

Cuisines and functions: Cantonese cuisine tonic and nourishing recipes, malnutrition recipes

Taste: salty and umami

Technology: Stew

Ingredients for making assorted winter melon cups:

Main ingredients: 4000 grams of winter melon

Accessory ingredients: 100 grams of chicken, 100 grams of crab meat, chicken 50g gizzards, 50g abalone, 50g lotus seeds, 50g mushrooms (fresh), 30g scallops, 50g ham, 30g winter bamboo shoots, 30g night scented flowers, 200g pork ribs (large ribs)

Seasoning: 15 grams of salt, 15 grams of MSG, 8 grams of starch (corn), 15 grams of soy sauce

1. Cut chicken, chicken gizzards, abalone, mushrooms, ham (30 grams), and winter bamboo shoots into small cubes Set aside;

2. Chop ham (20g) into fine paste;

3. Put starch (8g) in a bowl and add water to prepare wet starch (15g), set aside;< /p>

4. Cut the winter melon into flat pieces, remove the flesh, carve and engrave characters around the green side of the melon, with lace on the top and bottom;

5. Put the winter melon into boiling water and roll it slightly, remove it from the cold water, and then Serve in a bowl;

6. Boil and wash the ribs, put them into a melon cup, add 800 ml of refined salt, monosodium glutamate and second soup, put them in a steamer and steam them until they are soft enough;

p>

7. Wash the scallops, put them in a bowl, add 1000 ml of soup, put it in a steamer and steam for 20 minutes, take it out and set aside. Use a large soup bowl to add MSG, refined salt and soy sauce;

Remove the torus from the tuberose and wash it clean;

8. Put the water in the pot, mix the diced chicken and gizzard with 15 grams of wet starch, put it into the boiling water and soak it until cooked; < /p>

9. Soak mushrooms, lotus seeds, diced winter bamboo shoots, diced abalone, crab meat, and diced ham at the same time. Take out the melon cup, pick up the ribs, and pour out the soup in the melon cup.

< p>10. Pour diced chicken, gizzards, ham, bamboo shoots and other ingredients into the melon bowl. Add the scallops and juice. Use chopsticks to insert holes in the incisions of the melon. Insert a tuberose flower and ham into each hole. The velvet is scattered in the mouth of the melon;

11. Season the prepared large soup bowl, pour the boiling soup into the melon cup and serve.

Crab roe and shark fin

Cuisines and functions: Cantonese beauty recipes, yin-nourishing recipes, hyperlipidemia recipes, arteriosclerosis recipes

Taste: salty and umami

Technology: Stir-fried

Materials for making crab roe and shark fin:

Main ingredients: 450 grams of shark fin (dry), 150 grams of crab roe, 75 grams of crab meat

Accessories: 10g ham, 25g starch (corn)

Seasoning: 90g lard (refined), 25g rice wine, 10g MSG, 3g salt, 1g pepper

Features of crab roe and shark fin:

This dish is sweet, fragrant, soft and nutritious.

Teach you how to make crab roe and shark fin, how to make crab roe and shark fin delicious

1. Use a clay bowl to hold the crab roe, then grind the crab roe with soup, and add soup 15 Gram, pepper, lard and then grind evenly;

2. Cut the ham into minced meat;

3. Put the starch in a bowl and add water to make wet starch and set aside;

< p>4. Heat the lard in a pot, add rice wine, add soup, shark fin, crab meat, monosodium glutamate, and salt. After rolling, add starch and pour evenly. Remove from the fire, add crab roe, sesame oil, and serve. Add minced ham to shark's fin;

Eat together with cantaloupe and peanuts; do not drink cold drinks when eating crabs, as it will cause diarrhea

Shrimp stewed with minced melon

Cuisine And effect: Cantonese cuisine to prevent heatstroke

Taste: light fragrance

Technology: braised

Ingredients for making shrimp braised with melon puree:

Ingredients: 100g shrimps, 1000g winter melon

Accessories: 30g egg white, 10g starch (bava beans)

Seasoning: 1g baking soda, 5g ginger, 5g salt grams, 3 grams of MSG, 40 grams of vegetable oil

Features of fresh shrimp stewed with melon minced:

The soft melon minced is sandwiched with fresh shrimp, which is light and delicious.

Teach you how to make shrimp stewed with melon puree, how to make shrimp braised with melon puree so it is delicious

1. Add 5 grams of egg white to the shrimp, a little salt and a little MSG. Mix baking soda and dry starch, put it in the refrigerator to marinate for 2 hours and take it out;

2. Peel and remove the flesh of the winter melon, wash it, grind it into puree, and put it into a stew pot;

< p>3. Add ginger, refined salt, monosodium glutamate and oil to the winter melon puree, put it into a steamer and steam over medium heat for about 20 minutes until cooked, take out and remove the ginger slices;

4. Heat a wok over medium heat and add oil Bring to a slight boil, soak the shrimps in oil for half a minute, and pick them up with a whisk;

5. Pour out the remaining oil, put the wok back on the stove, cook the rice wine, add 600 ml of boiling water, shrimps, and melon Puree, pepper, and use wet starch to thin and thicken;

6. Then slowly pour in the beaten egg white, pour in oil and push evenly.

Instructions for making shrimp braised with melon paste: Because the shrimps have been soaked in oil, you need to prepare 500 grams of vegetable oil