1. Steamed Egg with Shellfish Roe

Method

1. Dice the crab sticks and open the shells.

2. Mix with the beaten eggs, season with minced ginger, chives, salt and pepper, add a little water and beat well.

3. Cover the steamer with plastic wrap and put it on steam for six minutes.

4. Sprinkle the fish roe and steam for one minute, pour sesame oil, Maggi soy sauce, sprinkle with chives and serve.

2. Stewed eggplant with caviar

Ingredients: caviar, fragrant sauce, eggplant, green onion, ginger

Method

1 .Heat the pot first, pour in oil, sauté the chopped green onion and ginger until fragrant, then add the fish roe, fry until brown on both sides, break the eggplant into two sections, put it on the bottom, and start stewing.

2. Pour in a bag of my secret weapon Xiangqi Sauce. You can also use bean paste without this sauce. The fragrance of the sauce will not cover up the deliciousness of the fish, and it can also reduce the fishy smell. We Northeasterners cook Very willing to add sauce.

3. You can see the generosity of us Northeasterners. The stew is going on in a big iron pot, but when stewing, I want to shovel the fish roe into small pieces to make it more delicious

4. Thousands of tofu and thousands of fish, simmer over low heat for at least half an hour. When the soup becomes thick and the eggplant becomes soft, it is ready for serving.

3. Caviar tofu

Ingredients: 200 grams of tofu, 20 grams of lean pork, 10 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of starch, 300 grams of cooking oil (actual consumption 50g), 1 tsp sesame oil, 3 tsp oyster sauce, 2 tbsp stock, 2/3 tbsp caviar, 1 tsp refined salt, 1/2 tsp MSG

Method

1. Cut the tofu into thick slices, slice the lean pork and ginger, and cut the garlic sprouts into sections;

2. Add oil to the pot, heat it up, add the tofu slices, and fry until golden brown and remove. Set aside;

3. Leave the base oil in the pot, add ginger slices and meat slices and stir-fry, add tofu, add broth, add caviar, refined salt, MSG, and oil and cook until the flavor is infused, add Boil the garlic sprouts for a while, thicken with water starch, drizzle with sesame oil, remove from the pan and serve on a plate.