Fish balls in clear soup Category of cuisine -> Hangzhou cuisine Category of raw materials -> Aquatic products Taste of dishes -> Light Suitable for the season -> Spring dish Basic ingredients: 200 grams of pureed silver carp meat.

3 slices of cooked ham, 3 slices of cooked bamboo shoots, 15 grams of cooked shiitake mushrooms, and 25 grams of pea sprouts.

17 grams of refined salt, 2.5 grams of MSG, and 2.5 grams of cooked chicken fat.

Recipe: Add refined salt and monosodium glutamate to the minced fish paste, beat until foamy, then add water, continue beating until it becomes sticky, then let it sit for 5 minutes, add water to the pot, add fish balls, bring to a boil over high heat, then reduce to low

Fire "raises and matures".

Later, add salt, monosodium glutamate and pea sprouts, set the taste, put it into the pot, arrange cooked ham slices and cooked bamboo shoot slices in a triangle, place cooked mushrooms in the middle, garnish with pea sprouts around, top with cooked chicken

Oil is ready.

The cuisine to which spiced peanuts belong -> Classification of raw materials for Hangbang cuisine -> Taste of vegetarian dishes -> Other suitable seasons -> Basic ingredients for non-seasonal dishes: 150 grams of peanut kernels, white sugar, refined salt, and five-spice powder. Recipe and method: 1. Put the peanut kernels in a bowl.

Pour in boiling water and simmer for a while, peel off the outer layer, put in 30% hot oil and fry slowly until crispy, remove and set aside.

2. After the peanuts have cooled down, put the wok on low heat, add 50 grams of sugar, refined salt, and five-spice powder. Stir evenly after saccharification. Pour in the peanuts so that the sugar coats the peanuts and stir-fry them dry. Place the pot in the pan.

Remove from the fire and serve. Serve. The cuisine to which West Lake Vinegar Fish belongs -> Classification of raw materials for Hangbang cuisine -> Taste of aquatic dishes -> Basic ingredients for other non-seasonal dishes: 1 live fish, about 1000 grams, 50 grams of vinegar, 60 grams of sugar

, 2 grams of minced ginger.

Recipe: Wash the fish, cut it open along the ridge, cut 3-5 knives from the inside, but do not cut the skin; put the fish skin side up into boiling water and cook for 3 minutes; skim off the remaining soup, leaving 250 grams of the original soup, add

After the soy sauce, cooking wine, and minced ginger are cooked until the flavor becomes fragrant, take out the fish pieces and put them on a plate; add 50 grams each of sugar, vinegar, and wet starch to the original soup, bring to a boil and pour it over the fish.

Ingredients: 150g chicken breast, 20g Hangzhou Ju, 50g shiitake mushrooms, 5g refined salt, 5g sugar, 1g MSG, 2 egg whites, 5g wet cornstarch, 7g dry cornstarch

, 50 grams of chicken broth, 5 grams of sesame oil, and 250 grams of raw oil.

Preparation method: (1) Remove the fascia from the chicken breast, wash away the blood, squeeze out the water, cut into slices and cut into thin strips.

Stir the egg whites in a bowl, add dry cornstarch and mix well, add shredded chicken for sizing, then add sesame oil and mix lightly.

(2) Tear off the petals of chrysanthemum, pick off the petal tips and roots, soak them in water for one hour (change the water once in the middle) to remove the bitter taste, then pick up and drain.

Remove the skin from the mushrooms and cut into shreds. Set aside.

(3) Heat the wok over medium heat, add the oil, and when it is 30% hot, add the shredded chicken until it is cooked, pour it into a colander and drain away the oil.

(4) Leave remaining oil in the original pot, add shredded shiitake mushrooms and stir-fry briefly, quickly add chrysanthemum petals, refined salt, chicken broth, sugar, and MSG, thicken with wet cornstarch, pour in shredded chicken, stir twice, and pour in cooked oil

15 grams is ready to be served in a bowl.

Stir-fried pork slices with cloud ears and celery. Ingredients: 6 taels of pork, 1/4 stalk of celery, 1 cloud ear, 2 green onions (cut into sections), 1 clove of garlic (chopped into minced pieces), 6 slices of cooked bamboo shoots, and 1 tablespoon of wine.

Seasoning: oyster sauce, 1 tbsp, 1 tsp light soy sauce, 1/2 tsp sugar, 1/2 tsp cornstarch, appropriate amounts of salt and oil. Production process (1) Slice the pork, add the seasonings, mix well, and marinate for a while (2) West

Tear off tendons from celery and slice into slices. Soak cloud fungus in hot water until soft, remove stems and wash.

(3) Heat oil, add celery over high heat, add salt and stir-fry until it changes color, take it out. (4) Heat a wok, sauté minced garlic until fragrant, add pork and stir-fry until it turns white, add cloud fungus and celery,

Slice green onions, sprinkle with wine, add bamboo shoot slices, stir-fry quickly, cover and cook briefly, stir-fry and serve. Other classic dishes include West Lake vinegar fish, Dongpo pork, dry-fried bells, braised chestnut meat, osmanthus meat, old

Duck pot, Longjing shrimp, Song Sao fish soup, beggar's chicken, eight-treasure tofu, chopped fish balls, casserole fish head tofu, braised bamboo shoots, chestnut stir-fried chicken, chestnut roast pork, sweet and sour pork ribs, salt and pepper shrimp, fried in oil

River shrimp, brine shrimp, sweet and sour pork, braised spring bamboo shoots, braised eggplant, Hangzhou three delicacies, braised lion head, braised chicken wings, stir-fried snails, fish head tofu soup, Hangzhou sauce duck, first-grade tofu, etc.