The first type: chiffon cake.

1. Take two water-free and oil-free basins, separate the egg whites and egg yolks, and beat them into the two basins respectively. Heat 70 grams of corn oil to about 70 degrees, pour it into a basin, sift in 95 grams of low-gluten flour, and stir until there are no dry flour particles. Add 6 egg yolks, add 60 grams of pure milk, and stir evenly again.

2. In the bowl of egg whites, add a few drops of lemon juice to remove the fishy smell, use a whisk to beat the egg whites at low speed until the egg whites are foamy, add 20 grams of white sugar, beat until the foam becomes fine, then add 20 grams Beat the white sugar until the egg whites appear textured, then add the last 20 grams of white sugar.

3. Beat the egg white until creamy, lift the egg beater so that the egg white does not flow back. Add one-third of the egg whites to the egg yolk bowl and mix evenly with a knife. Pour the evenly mixed egg yolks into the bowl with egg whites and mix evenly again.

4. Brush the cake mold with a layer of oil, pour the egg batter into the mold, and shake it a few times to knock out the air bubbles. Adjust the steam oven to 140 degrees, turn the heat up and down, and preheat for 5 minutes. Place the mold in a baking pan, place it on the middle layer of the steam oven, adjust the heat to 140 degrees, turn the heat up and down, and bake for 70 minutes.

Second type: steamed turbot.

Specific method: After removing the internal organs of the turbot, clean it, make a few cuts on the fish, put it in a basin, add an appropriate amount of chopped green onion, shredded ginger, and cooking wine, and marinate for 2 hours. Put the marinated turbot fish into a plate, apply an appropriate amount of salt on the fish, add an appropriate amount of chopped green onion and shredded ginger, put it into the steaming oven, select the quick steam mode to steam for 8 minutes, simmer for another 2 minutes, take it out, and Pour away the steamed soup, sprinkle with appropriate amount of chopped green onion, shredded ginger, and shredded carrots, and pour hot oil over it.