. The ingredients are

fresh shrimp, clam, garlic, Flammulina velutipes, salt, sugar, steamed fish and soy sauce, cooking wine, ginger and garlic.

Practice

1. Wash the shrimps, subtract the whiskers, open the back to remove the shrimp lines, add ginger and garlic slices, and steam the fish drum oil wine with salt and sugar for 3 minutes.

2. mince garlic and red pepper, heat the oil pan and stir-fry garlic.

3. Flammulina velutipes removes impurities from the roots, washes them, controls the moisture, and lays them flat on a baking tray.

4. Heat the oven up and down at 2 degrees, and preheat it

5. Wash the clams, boil the water, add some salt, and add the clams.

6. After about one to two minutes, the clams basically open their mouths. You can break them with your fingers if you don't open them. Never cook them for too long.

7. Pour the sauce of pickled fresh shrimp evenly on the Flammulina velutipes, sprinkle with a spoonful of garlic oil, and then code the garlic oil on the back of the opened shrimp.

8. Because the clam is not preserved, add a little salt to the remaining garlic oil, stir well and code it on the clam.

9. Put it in the middle layer of the preheated oven, fire it up and down at 2 degrees, and bake it for 1 to 12 minutes. The specific time should be determined according to the oven temperature and the size of the ingredients.

1. It is best to bake it for 8 to 1 minutes to see the degree of maturity. If it is overcooked, it will not taste good. Just sprinkle chopped green onion and white sesame seeds out of the pot.

second, grilled ribs with tin foil

ingredients

ribs, onions, ginger, garlic, oyster sauce, soy sauce, soy sauce, honey, lobster sauce, soybean sauce, yellow wine and salt.

Practice

1. Chop the ribs into small pieces and soak them in clean water for half an hour to remove blood. During this period, change the water once, take them out and drain them, then use kitchen paper to absorb excess water and put them into the cooking basin.

2. Add chopped green onion, minced garlic and shredded ginger, next spoonful of lobster sauce, one spoonful of soybean sauce, one spoonful of yellow wine, one spoonful of oyster sauce, one fourth of soy sauce and one spoonful of honey, add a little salt, mix well, cover with plastic wrap, and put in the refrigerator for more than 4 hours.

3. spread a piece of tin foil large enough on the baking tray, spread the marinated ribs flat on it, and then cover it with a piece of tin foil with folded edges.

4. Put it in a preheated oven, bake it at 22 degrees for 6 minutes, take it out, cut the tin foil and sprinkle a little white sesame seeds.

5. Put it in the oven again and continue baking for 5-1 minutes.

Third, roast eggplant

Ingredients

Eggplant, pepper, minced garlic, salt, oil, soy sauce, cumin powder and chopped green onion.

Practice

1. Wash the eggplant, dry it, preheat the oven at 2 degrees, spread tin foil on the baking tray, brush a layer of cooking oil on the eggplant, and bake it at 2 degrees for 3 minutes in the middle layer.

2. pat the eggplant with a spatula to see if it feels soft, so it's baked!

3. Cut the eggplant from head to tail with a knife, and don't cut it to the end! Otherwise it will leak! Use a spoon to pull the eggplant apart and expose it. Draw with a knife to make the eggplant meat loose and convenient to taste.

4. Mix 3 tablespoons of oil, 2 tablespoons of soy sauce, 1 tablespoon of salt, cumin powder and minced garlic to make sauce. (Increase or decrease the proportion according to the actual situation) I use June fresh soy sauce, which tastes weak. Soy sauce can be replaced by soy sauce, but don't use soy sauce! After baking, the eggplant will juice. If the eggplant is dry, you can add 2 spoonfuls of water.

5. Pour the sauce into the eggplant and mix it with a spoon. Sprinkle chopped green onion, then sprinkle chopped pepper and cumin powder, and finally bake in the oven at 2 degrees for 5-1 minutes.

4. crispy roasted trotters

ingredients

trotters, fresh soy sauce in June, balsamic vinegar, oil consumption, crystal sugar, beer, cooking oil, barbecue powder, ginger, cinnamon, star anise, pepper, fragrant leaves, licorice, clove, angelica dahurica, licorice, pepper and dried pepper.

Practice

1. Clean the trotters and remove the remaining pig hair with a knife. Put water in the pot, pour a little cooking wine, a few slices of ginger and pig's trotters in cold water, boil for about five minutes and turn off the heat.

2. Pour the boiled pig's trotters into the basin and wash the floating foam with cold water.

3. Put the oil in the pan, put the rock sugar in it and stir-fry it to a sugar color, then pour it into the washed trotters, stir-fry and color it, then put a large piece of ginger, and put the washed anise, cinnamon, clove, angelica dahurica, fragrant leaves, licorice, pepper, dried pepper and peppercorns in it and stir-fry. Stir-fry the aroma, add cooking wine and balsamic vinegar, and then release the soy sauce (no salt, more soy sauce) and oyster sauce.

4. Add all the seasonings and stir them evenly, and the color is relatively light. Don't worry, and don't put soy sauce. Continue to fry for a few minutes, then pour a bottle of beer in, cover the lid and cook for five or six minutes.

5. The pig's trotters are slowly colored. Turn off the fire when the soup is half collected, then pour the pig's trotters and the soup into the electric pressure cooker and press for about 3 minutes.

6. Clip out the cooked pig's trotters, spread oil paper on the baking tray, put them on the baking tray with the leather side facing up, heat them up and down for 18 or 2 degrees, put them in the oven for a quarter of an hour, take them out, sprinkle barbecue powder evenly on them, and then put them in the oven for another five minutes. Those who like to focus a little can extend the time appropriately. After baking, plate and sprinkle with chopped coriander or chopped green onion.