Do you know how to make home-cooked dishes such as colorful steamed buns, potted rice noodles with sixty-year-old vermicelli, and steamed meatloaf with water chestnuts?

How to make colorful steamed buns 1. First put the cornmeal into a cooking basin, add boiling water, stir until it becomes flocculent, add bean flour, millet flour and flour, dissolve the baking soda in water and pour it into the flour, add water in small amounts and several times.

Mix into a dough.

2. After the dough has risen for 15 minutes, roll it into a long strip, divide it into small pieces, shape it into a small bowl with your hands, put corn leaves on it, put it in a steamer, and steam for 20 minutes after boiling.

3. Next prepare the side dishes, but cut all the auxiliary ingredients into cubes and set aside. Put an appropriate amount of peanut oil in the pot, first add the diced pork and stir-fry until it changes color, then add the onion, ginger and dried red pepper and stir-fry until the aroma becomes fragrant.

4. Add the diced carrots and stir-fry for one minute, then add the peas, corn and fungus diced, stir-fry over medium heat for two minutes, add salt and a little light soy sauce, stir-fry evenly and take it out of the pot.

5. Put the fried diced colorful vegetables into a small corn bowl and enjoy.

Ingredients for Rice Vermicelli Pot: Rice Vermicelli, vermicelli, oyster mushrooms, frozen tofu, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, minced ginger, minced garlic, minced green onions, and white sesame seeds.

Method 1. Spread the frozen tofu on the bottom of the pot, cover with a layer of washed and torn oyster mushrooms, and put the soaked vermicelli on top.

2. Boil water in a pot, blanch the scallops that have been cleaned of sand until they open, take them out quickly, and spread them on the vermicelli noodles.

3. Strain out 180 grams of flower pot water, add light soy sauce, dark soy sauce, vinegar and sugar, mix thoroughly and pour it into a casserole. If you like spicy food, you can scoop a spoonful of chili sauce and add it to the pot.

4. Sprinkle with minced ginger and minced garlic, bring to a boil over medium heat and cook for 8-10 minutes. Remove from the pan and sprinkle with minced green onions and white sesame seeds. Serve. Ingredients for steamed pork shank: pork front shank, dried shiitake mushrooms, water chestnuts,

Ginger, dry starch, cooking wine, light soy sauce, salt, sesame oil, water, chopped green onion.

Method 1. Separate the fat and lean meat from the pig front leg meat, cut the fat meat into fine pieces, mix with 1 tsp of dry starch and a little sesame oil, set aside, chop the lean meat and ginger into minced meat 2. Dried shiitake mushrooms in advance

Soak in water and cut into fine pieces. Wash and peel the water chestnuts (water chestnuts) and chop into fine pieces.

3. Put the minced lean meat into a bowl, add the fatty meat cubes, minced mushrooms, minced water chestnuts and other seasonings.

Add water in batches and stir in one direction until gelatin forms. 4. Put the mixed minced meat into a wide-mouthed deep plate. After boiling the water in the steamer, move the plate into the steamer and steam over high heat for about 15 minutes.

After turning off the heat, while it's still hot, sprinkle in the chopped chives.

Ingredients for steamed tofu balls: 500g of tofu, 1 egg, 50g of lean meat, 10g of peanuts, 15g of shiitake mushrooms, 8g of green onions. Method: 1. Crush the tofu into puree and add eggs.

2. Chop the lean meat, peanuts, shiitake mushrooms, and chopped green onion into a puree, then add an appropriate amount of salt and light soy sauce and stir evenly to form a meat filling.

3. Wrap the meat filling in the tofu paste, shape it into a ball, and place it on a plate brushed with oil.

4. Add water to the pot, put it on a plate and steam for about 20 minutes. Take it out and sprinkle with chopped green onion.