Materials: 500g of pork intestines.

Accessories: 20g garlic, 10g Yangjiang black beans, 5g peppercorns, 5g scallions, 5g red pepper rings, 3g farmer's mill peanut oil, 3g ZhiMeiZhai soy sauce, 3g oyster sauce, 3g cornstarch, 2g chicken rice soy sauce, 2g sugar, 2g salt.

1. Knead the pork intestines with salt and vinegar marinade for 10 minutes, rinse under a fine stream, and then blanch them in a pot of boiling water, fish them out, and use a towel to absorb surface water, change into cubes and set aside.

2. Put garlic seeds (pat loose), Yangjiang black beans, wild chili into a pot, add Zhimei Zhai soy sauce (Guangzhou local specialties, mellow flavor, can be replaced by Haitian soy sauce), oyster sauce, chicken rice sauce, peanut oil, sugar, salt, mix well. Finally, add cornstarch and mix well. Steam in a steamer for 10 minutes until done. Remove and sprinkle chopped green onion on top.

Taro Steamed Spare Ribs

Nowadays, all kinds of spare ribs are light and have a single type of flavor. This kind of ribs cooked with Lipu taro is full of flavor and slightly sweet in the mouth. Cooked by steaming, it can retain the nutritional value and moisture in the ribs.

Raw materials:

Materials: 200 grams of pork ribs, 100 grams of taro.

Seasoning: Ingredients A (salt 5g, MSG 8g, cooking wine 6g, Master Sun steamed meat powder 30g), Ingredients B (salt 3g, chicken essence 4g, 30g of cooked lard, 100g of broth, 7g of pepper), 5g of red pepper, 5g of chopped green onion, 50g of salad oil.

1. Change the ribs into 2cm long, marinate them in Ingredient A for 3 hours; Taro into a side length 1.5cm the rhombus shape.

2. Place taro in the bottom of a bowl, top with Ingredient B and pork ribs, and steam in a steamer for 30 minutes. To serve, sprinkle with chopped green onion and red pepper, pour hot oil over and serve.

Steamed Baby Lettuce with Ham and Garlic

1. Wash and drain baby lettuce, place it on a sheet pan, cut the roots slightly, cut the whole plant, lay it in a steamer, and steam it for 6-8 minutes until it is cooked.

2. Steam vegetables, the chili pepper washed and cut pepper rings, washed and cut small onions, garlic cloves peeled and cut into sections.

3. frying pan is hot without oil, the whole ham spread into the frying pan, frying until both sides of the oil fragrance, put the cooked food plate cut into strips.

4. Take out the steamed baby vegetables, pour the juice in the dish into a small bowl for spare, the shredded ham spread on the steamed baby vegetables.

5. Heat a frying pan with oil. Use 30-40% oil temperature in the frying pan to fry the pepper rings, frying pan to fry the garlic, pour the juice from the vegetables in a small bowl into the frying pan to boil. Add delicious soy sauce, sugar, salt to taste, thicken with water starch.

6. Cook the sauce in the pan mixed evenly concentrated, poured on the ham baby vegetable noodles, vegetable noodles sprinkled with small onions can be served.

Steamed pumpkin with garlic

Pumpkin 300 grams of red pepper 1 tablespoon of garlic 2 tablespoons of onion 1 tablespoon of ginger 1 tablespoon of broth 1 tablespoon of soy sauce 2 tablespoons of sesame oil 1 tablespoon of water 2 tablespoons

1. Peel the skin of the pumpkin, remove the pith, washed, cut into pieces of about 0.3 cm thick, yards of the plate.

2. Heat vegetable oil in a frying pan, add garlic when the oil is 40%, stir-fry over low heat until golden brown, then pour in chopped green onion, ginger, and red pepper and stir-fry to bring out the flavor.

3. Pour in soy sauce, stock, sesame oil and boiling water, turn off the heat.

4. Pour the cooked garlic crunch sauce over the pumpkin slices.

5. Put it into a steamer, boil and steam for 6-7 minutes, and sprinkle with chopped green onion when it comes out of the pot.

Cold steamed eggplant

1. Ingredients: eggplant (purple skin, long) 3 small green onions, sesame oil, soy sauce, salt, sugar.

2. Eggplant washed and de-tipped, put into the steamer. Steam for about 10 minutes. (The whole eggplant can be steamed to prevent absorbing excess water, chopsticks can be easily pierced, indicating that it is steamed.)

3. Steamed eggplant cool, tear into strips and arrange on a plate.

4. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well. (The red color is decorative with goji berries. Spicy food can be replaced with red pepper)

Chopped pepper enoki mushrooms

Enoki mushrooms 300 grams of chopped pepper 2 tablespoons of chives 2 tablespoons of vegetable oil 1 tablespoon of steamed fish and soy sauce 1 tablespoon of soy sauce

1. Remove the roots of the enoki mushrooms, wash and drain them.

2

1 dried cod mushrooms, 2 green onions, 2 ginger, 3 slices cooking wine, 1 tablespoon steamed fish and 1 tablespoon soy sauce

1. Soak, rinse and slice the mushrooms; chop the green onions and shred the ginger.

2. Place the scallions and ginger on a steaming plate, then place the cleaned cod fillets on top of the scallions and ginger.

3. Put the mushrooms on the cod, add cooking wine and steamed fish and soy sauce.

4. Gently shake the plate to spread the sauce evenly over the ingredients.

5. Boil hot water in a steamer, steam the cod for 10 minutes under water and sprinkle with chopped green onion.

Soup dumplings flavored with glutinous rice ribs

200 grams of glutinous rice, 300 grams of pork chops, 2 scallions, 1/2 teaspoon of five-spice powder, 1/2 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, 1 tablespoon of vegetable oil 1/2 tablespoon of salt 1/2 teaspoon of cooking wine

1. Buy small pork chops, have them chopped up by a shopkeeper, and then wash them at home by yourself, drain them well, and put them with salt, vegetable oil, five-spice powder, scallions, ginger, soy sauce, oyster sauce

2. Glutinous rice soaked in advance, the cage covered with reed leaves.

3. Wrap each rib with glutinous rice.

4. Place in a cage and steam over high heat. When the water boils, steam over medium heat for 40 minutes.

Open screen Wuchang fish

Wuchang fish 1 red pepper 2 sesame oil 20g scallions 20g garlic 10g ginger 10g white pepper moderate amount of cooking wine 15g salt 1 teaspoon vinegar 30g chicken essence half a teaspoon of steamed fish soybean oil 20g.

1. Wuchang fish clean, the middle section with a knife cut into slices (you can cut or not, not to cut the knife method is from the back of the cut, the fish's stomach is connected together, so I personally think it is better to cut, easier to marinate).

2. Put the cut fish skin into a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine, vinegar, mix well, marinate for 5-10 minutes.

3. Discard the fish tail, put the fish head up into a plate, put the fish slices into the plate in a fan shape to make a smug shape, then sprinkle ginger and garlic powder on the surface, put it into a steamer basket of SAIC, and steam it for about 8-10 minutes.

4. Cut small red pepper into rings diagonally, chop small green onions, remove steamed fish, pour out the steaming water, decorate the end with red pepper rings, sprinkle green onions, and finally drizzle with steamed fish, soy sauce and sesame oil.

[Steamed eggs with white clams]

3 eggs, Chinese forest frogs, 200 grams of ginger, green onions, sesame oil.

1. Boil ginger and scallion with water, add washed white clams and cook until slightly open for use.

2. Break the eggs and add 150 ml of white clam water.

3. Grease a plate, put in the boiled white clams and pour in the sieved egg mixture.

4. Cover with plastic wrap, bring to a boil, place in water and steam over high heat for 10 minutes until the egg mixture solidifies.

5. Drizzle with savory fresh and sesame oil.

Steamed scallops with garlic vermicelli

4 scallop vermicelli, half of a small onion, ginger, garlic, 1 clove of cooking wine, soy sauce, salad oil, salt, chicken essence, 2g.

1. Scallops washed, vermicelli soaked in warm water 10 minutes in advance and standby; ginger chopped finely, 1 clove of garlic minced garlic, green onions cut into scallions; pan hot a little oil, turn the heat down, add 1/2 garlic powder stir-fried incense.

2. fragrant garlic powder and the other half of the raw garlic with a little salt, chicken essence and mix well and spare; will be cleaned scallops cut out with a knife, fans cut into small pieces, and then laid in the shell, evenly sprinkled with a little salt.

3. Put the cut scallop meat on the fans, each fan evenly poured into a little yellow wine, sprinkled with seasoned garlic.

4. Put some shredded ginger on top and steam it in a pot of boiling water for 5 minutes and take it out. Pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, take another pot of oil and heat it until it smokes, then pour it evenly on the chopped green onion to stimulate the flavor.

[Steamed tofu with minced meat]

Lactone 1 box of pork filling 100g persimmon pepper a little red pepper a little cooking wine a little salt 3 spoons of sesame oil 3 spoons of pepper a little onion.

1. Remove the plastic cover from the lactone tofu and invert it onto a plate. Cut the four corners of the box of lacto tofu to let it into the air so that the lacto tofu can be easily inverted on the plate.

2. Puree the minced meat in a blender and marinate for a few moments, about ten minutes, in a spoonful of cooking wine and a pinch of salt.

3. Slice the inner tofu and set aside. When you cut it, use a knife to slice from top to bottom directly on the plate.

4. Tofu may run a lot of water after sitting for an hour

2 chicken thighs, 1 hollandaise bean, 1 chopped bell pepper, 1 tablespoon of ginger, 1 garlic, 5 cloves of seafood sauce, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of pepper, and 1 teaspoon of salt.

1. Cut a few slashes diagonally across the chicken thighs to make it easier to marinate; place the cut chicken thighs in a bowl and add the appropriate amount of salt, garlic, ginger, soy sauce, seafood sauce, cooking wine and pepper.

2. Massage evenly with your hands and place in the refrigerator for more than two hours; remove the marinated chicken thighs and place on a plate with a layer of chopped peppers on top.

3. Bring boiling water to a boil, add the right amount of salt and a few drops of oil, add the sweet peas for a few moments; remove the blanched sweet peas and set aside.

4. Steam the chicken thighs for another twenty minutes; take them out and put the sweet beans on the side.