Steamed flat fish

Ingredients: 2 flat fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of white wine, appropriate amount of steamed fish soy sauce, appropriate amount of pepper

Method:

1. Prepare fish, onion and ginger.

2. Slice part of the onion and ginger. Cut the other part into shreds and set aside.

3. Remove the belly, gills and wash the flat fish.

4. Put a flower knife on the fish. Rub salt and white wine on the fish to marinate. Add the onion and ginger slices to the fish body and chest and marinate for 10 minutes.

5. Put water in the steamer and boil. Add the fish, steam over high heat for 7 minutes, then turn off the heat and steam for 5 minutes.

6. Heat the oil in the wok, add the Sichuan peppercorns and fry until fragrant.

7. Take out the fish, pour out the soup, and remove the ginger slices and green onions.

8. Add onion and ginger shreds to the fish again.

9. Pour appropriate amount of steamed fish soy sauce.

10. Pour hot oil on the fish.

Sweet and sour mandarin duck eggs

Ingredients: 6 fresh mushrooms, 6 cooked quail eggs, 150g pork filling, appropriate amount of refined salt, 2g ginger powder, 2g sugar, appropriate amount of sesame oil, a little chicken essence , 10ml of cooking wine, 1g of pepper, 20g of tomato sauce, 15g of sweet and spicy sauce, 10ml of soy sauce, 3g of sugar, 5ml of oyster sauce, 5ml of rice vinegar, appropriate amount of water starch, appropriate amount of potato starch, 70ml of water

Method:

1. Remove the stems of fresh mushrooms and wash them. Boil the quail eggs and remove the shells. Chop the pork into minced meat and set aside.

2. Add salt, cooking wine, sugar, pepper, ginger powder, sesame oil and chicken essence to the pork filling and stir evenly.

3. Soak fresh mushrooms in light salt water for 10 minutes and put them on a plate for later use.

4. Wrap the quail eggs with the mixed pork filling.

5. Slowly roll it into a round shape with your hands, and then dip it in some potato starch.

6. Place the mandarin duck eggs on top of the mushrooms and everything is done.

7. Boil the water in the steamer, put it into the plate and steam over high heat for 15-20 minutes.

8. At this time, take a small bowl and add tomato sauce, sweet chili sauce, sugar, rice vinegar, and oyster sauce and stir evenly.

9. Add 70 ml of water to the pot, then pour in the prepared sauce and cook until fragrant.

10. Pour in water and starch and stir evenly.

11. When the soup becomes clear and thick, turn off the heat.

12. Then pour the sauce on the steamed mandarin duck eggs.

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Method:

1. Peel potatoes and carrots 2) Cut into large pieces

2. Add chopped Pixian watercress, southern milk juice and olive oil , sugar, and marinate for 15 minutes

3. Sprinkle with beaten rice flour and coat evenly

4. Place on a plate and steam over high heat for half an hour. 6) Sprinkle with chopped green onion and Minced red pepper

Steamed eggs with cucumber and shrimp

Ingredients: 60g eggs, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cucumber, appropriate amount of shrimp, appropriate amount of water, appropriate amount of carrots

Method:

1. Beautiful double yolk eggs

2. Add sesame oil and salt

3. Add half a bowl of warm boiled water, stir evenly, and add Bring the steamer to a boil

4. Cut the cucumber into thin slices and chop the carrot

5. Add the cucumber slices 3 minutes after the steam comes up

6. Add the shrimp , sprinkle with grated carrots.

Cover and steam for another 2 minutes

Steamed hairy crabs

Ingredients: 600g hairy crabs, appropriate amount of balsamic vinegar, appropriate amount of ginger, appropriate amount of white wine

Method:

1. Wash the hairy crabs with a brush

2. Add water and ginger slices to the pot 3) Pour in an appropriate amount of white wine

3. Place the hairy crabs in the steamer with the belly facing up

4. Sprinkle shredded ginger on the surface of the hairy crabs

5. Cover and steam over high heat for 15 minutes

6. Cut the rope that binds the crabs

7. Prepare the seasoning with shredded ginger and Zhenjiang vinegar

Steamed abalone

Ingredients: 10 abalones, 1 small handful of celery, 1 pepper, 1 tablespoon of light soy sauce, 1/2 tablespoon of cooking oil

Method:

1. Pry open the abalone and remove the internal organs and other debris.

2. Wash it and cut it into flowers.

3. Put the flowered abalone into the shell and place it on the plate.

4. Prepare celery and pepper.

5. Wash the celery and pepper and cut into pieces.

6. Add light soy sauce and cooking oil and mix well to form a sauce.

7. Pour the sauce evenly on the abalone.

8. Put the processed abalone into the pot and steam over high heat for 5-6 minutes.

9. Take it out and eat it.

Steamed Braised Chicken

Ingredients: 1 baby chicken, appropriate amount of mushrooms, appropriate amount of bamboo shoots, 1 green onion, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of Sichuan peppercorns, 1 tablespoon of five-spice powder, Steamed fish 1 tablespoon soy sauce, 1 tablespoon chili oil, 1 tablespoon sugar, half teaspoon chicken essence

Method:

1. Pick and wash the broiler chicken.

2. Mix Sichuan peppercorns and salt, add a teaspoon of five-spice powder and stir-fry until lightly browned.

3. Put the chicken in a container, wear disposable gloves, and rub it evenly with pepper and salt. Put the kneaded chicken into a plastic bag, tie it up, and refrigerate it for more than two hours, but not more than six hours.

4. Blanch the refrigerated chicken, pick and wash it.

5. Blanch the shiitake mushrooms and bamboo shoots into slices, take them out and spread them on the bottom of the bowl.

6. Mix steamed fish with soy sauce, chili oil, sugar and chicken essence and set aside.

7. Cut the chicken into pieces and place on a plate. Pour over the sauce from step 7.

8. Steam for 20-30 minutes.

Wine-flavored meatloaf and steamed eggs

Ingredients: 350g pork, appropriate amount of salt, appropriate amount of water chestnuts, 3 eggs, appropriate amount of pepper, 2 spoons of ice grapefruit Macquarie, dark soy sauce Appropriate amount

Method:

1. Main ingredients: pork and water chestnuts. You can add some fat for a better taste

2. Cut into small pieces. Cut the ginger into small slices and put them all into a food processor

3. Beat into minced meat and stir

4. Add about 2 spoons of ice grapefruit Makkary, add dark soy sauce and pepper Mix powder and salt into a sticky state and marinate for 15 minutes

5. Put the meat filling into a bowl, press out three small pits, and add a little water

6. Crack in three eggs, one of which is actually a double yolk

7. Put it in a steamer, turn to high heat, turn to medium heat, and steam for 20 minutes

8. After taking it out of the pot Sprinkle chopped green onion

Steamed eggplant with fish flavor

Ingredients: 400g eggplant, 4 garlic cloves, appropriate amount of chopped green onion, 15g Pixian bean paste, 5ml light soy sauce, 10ml balsamic vinegar, 10g sugar, ginger 5ml juice, appropriate amount of sesame oil, appropriate amount of olive oil, appropriate amount of coriander, appropriate amount of starch

Method:

1. Prepare all the ingredients.

2. Wash and cut the eggplants, then steam them in a steamer over high heat for about 10 minutes.

3. Prepare a small bowl and add light soy sauce, balsamic vinegar, sugar, ginger juice, and starch. Stir evenly to form fish-flavor sauce and set aside.

4. Chop the green onions, mince the garlic cloves, and prepare the Pixian bean paste.

5. Take out the steamed eggplant and let it cool. 6) Tear the eggplant into strips by hand, drain slightly and set aside.

7. Place the torn eggplant strips on a plate and garnish with coriander.

8. Pour sesame oil and olive oil into the wok, add bean paste and stir-fry until fragrant.

9. Add minced garlic and chopped green onion and stir-fry until fragrant.

10. Add the prepared fish sauce.

11. Stir over low heat until thick and fragrant and turn off the heat.

12. Pour the fish sauce on the eggplant and add coriander.

Steamed tofu with garlic and chopped pepper

Ingredients: 500g tofu, 30g chopped pepper, appropriate amount of oil, appropriate amount of chicken essence, 4 garlic cloves, 10g oyster sauce, 10g light soy sauce, appropriate amount of shredded green onion

Method:

1. Prepare all the ingredients.

2. Cut the tofu into small pieces, blanch in boiling water and drain.

3. Chop the garlic cloves into mince, take a small bowl and add oyster sauce, light soy sauce, chicken essence, appropriate amount of water and stir evenly.

4. Pour oil into the wok and sauté the minced garlic until fragrant.

5. Add chopped pepper and stir-fry until fragrant.

6. Add the prepared sauce until fragrant and turn off the heat.

7. Pour minced garlic and chopped pepper onto the tofu.

8. Then steam for 5-8 minutes.

9. Take out and sprinkle with shredded green onions.