1. Steamed bamboo shoots

[ raw material/seasoning]

2 bamboo shoots, 1g chicken, 1 onion, 3 garlic, 1 ginger, 1 teaspoon salt, 2 teaspoons sesame oil, 1 teaspoon soy sauce, 1/4 teaspoon pepper noodles and 1 egg

[ production process]

(. Remove the skin from the cooked bamboo shoots, wash them and cut them in half.

(2) Remove the bones from the chicken, chop it up, mash the onion, garlic and ginger, and season it with sesame oil, salt and pepper noodles. Fry eggs into yellow and white eggs and shred them.

(3) Fill chicken with seasoning between each node of bamboo shoots.

(4) Put bamboo shoots in a flat pot, add 2 cups of water and season with clear sauce, and then boil.

(5) Cook until the bamboo shoots are soaked with seasoning. When the soup is almost finished, put it in a bowl and put the eggs on it with seasoning.

2. Steamed winter melon cup

Accessories: 1g of cooked winter bamboo shoots, 1g of water-soaked winter mushrooms and 1g of mushrooms

Production: 1) Wash winter mushrooms and mushrooms, peel winter bamboo shoots, and finely chop them; 2) Stir-fry in 6% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, thicken after boiling, and cool to make stuffing;

3) poke 14 cylinders at the thick meat of wax gourd with a circular groove knife, carve patterns and characters, slice off the melon skin, blanch and rub sesame oil for later use;

4) hollow the wax gourd column, fill it with stuffing, put it on a plate, steam it in a cage for 1 minutes, take it out and put it on a plate, decorate it with carved melon skin, thicken the soup in the plate and pour it on the wax gourd cup.

3. Steamed whole duck

Ingredients: four catties of flour, four taels of Sichuan salt, two taels of magnolia slices and three parts of pepper. Fifteen prickly ash, five ginger coins, three scallions, five monosodium glutamate and five sesame oil.

Method: 1. Wash the flour out of gluten, and add salt and pepper. Then cut the magnolia slices swollen by hot water into strips of one to four inches, wrap the magnolia strips with gluten, tie them with gauze into duck shapes and steam them in a bowl. After steaming, further shaping, putting eyes on them with soybeans and pressing them into wings with a comb. 2. Pour pepper, pepper, Sichuan salt, ginger and onion into the soup, add monosodium glutamate and sesame oil, and serve. Features: the duck is exquisite in shape, with bones and flesh, and the traces of gauze binding resemble duck skin, giving people a sense of reality. The duck meat is tender, the soup fish is delicious, and the fragrance is overflowing, which is mouth-watering.

4. Steamed white eel

Basic material: 1g white eel. Ingredients: 15 grams of ham, 1 grams of water-soaked mushrooms, 2 grams of diced vegetable oil, 1 grams of ginger flower, 1 grams of onion, 15 grams of water-soaked winter bamboo shoots and 1 grams of ginger rice. Ingredients: monosodium glutamate 2. 5 grams, cooking wine 15 grams, salt water 1 grams, vinegar 2. 5 grams, clear soup 2 grams.

1. Hit the head of the eel with the back of the knife, make a knife by turning around from the neck, dig the skin with your fingers and turn it down, remove the skin, cut off the fins, then insert chopsticks into the abdomen from the neck, wring out the internal organs and rinse the fish. Cut it in two. 5 cm long segment, split into diagonal cruciform knives on the back. The onion is cut in two and a half sides, cut into 3 cm long sections and spread on the plate. The eel is neatly placed in a circle in the plate. Slice the ham, winter bamboo shoots and mushrooms, and put them evenly on the fish with ginger flowers and diced suet.

2. Add clear soup to the bowl, add salt water, cooking wine and monosodium glutamate to make juice, pour it on the fish, steam it in a cage and take it out. Take ginger rice and vinegar with you when you take the food.

5. Steamed conch

Ingredients: 35g of conch meat, appropriate amount of cooking wine, refined salt, monosodium glutamate, soy sauce, vinegar, ginger, onion, pepper, sesame oil and clear soup.

Method:

1. Wash the conch meat repeatedly, cut it into two connected pieces from the gap of the conch meat, pat it flat with a knife, put a diagonal knife on both sides, and then cut it from the middle. Half of ginger is minced, and the other half is flaked. It is made into ginger juice with soy sauce, vinegar, refined salt and Jiang Mo.

2. put the conch meat in a plate, add cooking wine, monosodium glutamate, onion, ginger, pepper and clear soup, steam it in a cage for about 15 minutes, remove the ginger, onion and pepper, and pour in sesame oil. Serve with a plate of ginger juice.

Features:

The meat is delicious, crisp and delicious.

Efficacy:

Conch meat is rich in protein, fat, various minerals and vitamins. It is sweet, cool and nontoxic, and has the effect of clearing away heat and improving eyesight.