Materials:
6 dried lotus leaves (or fresh lotus leaves), 480 grams of glutinous rice, 200 grams of chicken leg meat, 60 grams of diced mushrooms, dried shrimp 1 tablespoon, appropriate amount of pepper (don't put pepper if you don't like spicy food), 2 cloves of garlic, and oil.
Marinade:
Cooking wine, starch, light soy sauce.
Seasoning:
Oyster sauce, sesame oil, salt and sugar.
Practice:
1, soak dried lotus leaves for 2 hours in advance, soak glutinous rice for more than 2 hours in advance, drain water and steam in a steamer 1 hour;
2. Dice the chicken leg meat, grab it with marinade and marinate it for a while. The mushrooms will be pedicled with water, squeezed out and diced for use. Chop pepper and garlic. Soak dried shrimps in warm water.
3. Heat the pot, add the right amount of oil, and add the chopped garlic and pepper to stir fry.
4. Stir-fry the chicken leg, add diced mushrooms, dried shrimps and seasonings, stir well, and add appropriate amount of water to cook slightly.
5. Add steamed glutinous rice and mix well.
6, lotus leaf (if it is too big, cut it in half) After drying the water, put the right amount of stuffing into it and wrap it into a square.
7. Steam in a steamer for 20 minutes.
Seal meat
Raw materials:
Boneless elbow meat (skin must be taken) 1 kg, mushrooms, lotus seeds, dried shrimps, some auricularia, cinnamon 1 piece, 2 star anise, salt 1 spoon, rock sugar 1 spoon, white sugar 1 spoon, soy sauce.
Practice:
1, mushrooms, dried shrimps, lotus seeds and fungus soaked hair;
2. Boning the elbow and washing the water;
3, on the sugar color. Put oil in the pot, add sugar, boil until brown bubbles appear, stir with a spatula, and evenly color the elbows with water;
4. Take out a good brown elbow, and cut a straight knife every 5 cm on the lean meat surface, with a depth of about two-thirds. Do not cut off the skin;
5. Stuff mushrooms, lotus seeds and shrimps into the mouth. Wrap the stuffed elbow with clean gauze and prick the mouth. Put the mouth down into the pressure cooker;
6. In the sugar-colored wok, add the remaining seasoning and appropriate water to boil and pour into the pressure cooker. Turn the fire to low pressure for 45 minutes after the fire hits the pot and sprays the atmosphere;
Tips:
1, the amount of seasoning should be put according to personal preference. The above data are just for reference. I like something sweet and not greasy.
2. When cooking, the juice can be left a little more, so that the lean meat is easy to taste, and other accessories can be increased or decreased or replaced according to personal taste.
3. It doesn't matter if you don't wrap it with gauze. The taste has little effect. I often try to save trouble without gauze.
4. The finished product is red and bright in color, delicious, lean meat rotten but not firewood, and fat cotton not rotten and not greasy.
Noodles with soybean paste
Ingredients: 2 tablespoons of Xinhe onion companion bean sauce, sliced noodles 1 handle, 5 mushrooms, appropriate amount of dried shrimps, appropriate amount of rape leaves and carrots (not necessary).
Practice:
1. Cut the noodles and cook them in cold water. (normally cook noodles, cook them under boiling water and take them out, without taking photos, everyone will ~)
2. The shrimps are soaked in water for about half an hour.
3. Cut the mushrooms and shrimps into small pieces respectively.
4. Pour a little oil into the pot. When the oil is cold, pour the chopped shrimps and stir fry.
5. Add chopped mushrooms, stir-fry until soft and dry.
6. Add a small amount of water.
6. Add 2 tablespoons of bean sauce, stir well, turn off the heat after boiling.
7. Mix the noodles with some green leaves to make the nutrition more balanced.
tips:
1. Don't cook noodles for too long. If they are too soft, they won't taste good. When the water boils, add a little cold water twice or so, so that the noodles are as cooked inside and won't pinch. If you don't eat the sliced noodles right away, you can use cold water, which will make the noodles very elastic. If the noodles are left in the original pot for too long, the noodles will become soft and taste bad.
2. Because there are shrimps, it tastes very fresh, and there is no need to add other seasonings. Besides, Xinhe's sauce is already very fragrant.
Shrimp bean curd soup
Ingredients: egg, tofu, shrimp, accessories: peach blossom, water starch, ham sausage, crab mushroom, seasoning: salt, soy sauce.
1, break up the eggs, add cold boiled water and stir well, then steam them into an egg custard for later use.
2. Peach blossoms are soaked in water to remove dust.
3. Boil a few crab mushrooms in water and dice them. Dice the ham and tofu. Wash the shrimps and open the back to remove the gut for later use.
4. Boil the water in the pot and add all the diced ingredients.
5. When opening again, add shrimps.
6, drenched starch color thin.
7. Steamed custard
8. Pour the prepared soup into the custard and sprinkle with peach blossoms. Perfect for breakfast, very tender.
Fried shrimps with broccoli
Ingredients: shrimp 15 or so, one broccoli.
Practice:
1: Wash broccoli, remove roots and break into small flowers. Boil the water in the pot, add some salt, add broccoli, and roll for a while, not too much water, just cover the broccoli.
2: the oil in the pot is cooked, and the shrimps are quickly oiled until cooked. I bought it in this shrimp supermarket and have been to the shrimp line.
3: Then pour the blanched broccoli and fry it, add some salt and a little water.
4: Stir-fry for 1 min, so you can cook.
Steamed eggs with shrimps
Ingredients:
Onion (or coriander), salt, sesame oil
Pay attention to the following points when steaming tender eggs:
1, eggs in one direction, to stir evenly.
2. The ratio of water to eggs is 2:1.Use 30-40 degrees of warm water instead of cold water.
3. Use shallow bowls instead of deep bowls for steamed eggs.
4. Wrap the bowl with plastic wrap when steaming. If there is no plastic wrap, don't cover the lid tightly when steaming, but open the mouth. Steam for about 7 or 8 minutes.
Sprinkle chopped green onion and a few drops of sesame oil after steaming.