wonton
Chinese dumpling
Long noodles
tangyuan
New Year cake; rice cake
eat fish
Special menu
Five blessings came to this house.
With the arrival of spring, prosperity begins-the new year indicates prosperity.
Tuan Tuan Yuan Yuan
May you always get more than you wish for!
Opportunity knocks at the door
Bye, birdie
May you always get more than you wish for!
Red Huo Da Year
Five blessings came to this house.
Seasoning: 5g of salt and 4g of pepper.
Practice: 1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it in a stew;
2. Slice pork belly;
3. Shred squid, blanched and fished out;
4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;
5. Cook the ham before taking out the slices;
6. Soak the mushrooms, remove the pedicels and put them on the Chinese cabbage respectively;
7. Cut the grass shrimp, blanch it and take it out for later use;
8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.
With the arrival of spring, prosperity begins-the new year indicates prosperity.
Ingredients: pork belly 300g squid (fresh)100g chicken leg 200g pork leg150g.
Accessories: mushroom (fresh) 50g dictyophora (dry) 50g lettuce 50g rape 100g.
Seasoning: oyster sauce 10g vegetable oil 10g salt 4g sugar 5g pepper 3g each.
Practice: 1. Wash pork belly, cook it first and then slice it;
2. Slice the squid, blanch it, and take it out for reuse;
3. Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use;
4. Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces;
5. The lettuce is cooked and cut into strips first;
6. Blanch the rape for later use before taking a shower;
7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone into a casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour on low heat to make them completely cooked and soft.
8. Add rape, cook it and take it out.
Tuan Tuan Yuan Yuan
Material: glutinous rice 1 1,000g.
Accessories: raw bacon 200g, egg 150g.
Seasoning: 5 grams of pepper powder, 5 grams of salt, 0/00 grams of onion/kloc-and 20 grams of ginger, each with an appropriate amount.
Practice: 1. Soak glutinous rice in warm water for 2 hours, then steam in a cage for 40 minutes;
2. Spread the glutinous rice cold, warm it and beat the eggs;
3. Cook the bacon first, and then cut it into dices;
4. Cut the onion into chopped green onion, peel the ginger and cut it into powder;
5. Put all the ingredients into glutinous rice, add pepper powder and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function).
6. After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle.
May you always get more than you wish for!
Seasoning: salad oil 1000g (about 100g), raw flour 50g, cooking wine, refined salt, monosodium glutamate and soy sauce each 10g, and appropriate amount of broth.
Practice: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes.
2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked.
3. Leave a little oil in the pot, stir-fry the onion and ginger ingredients, add a little broth and seasoning, and then cook the fried fish thoroughly in the soup.
Opportunity knocks at the door
Ingredients: 400g silver carp head and 200g tofu.
Seasoning: 5g of ginger, 2g of green garlic 10g, cooking wine 10g, bean paste 10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).
Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;
2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles;
3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste;
4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.