1, three fresh water chestnut tofu soup

prepare materials, the chestnut with boiling water to nick scald a little fish out of the water.

Shellfish chopped, asparagus tofu diced.

Heat the oil in a frying pan, add the ginger and stir-fry until the pork is snapped.

Then add the asparagus and stir-fry for about a minute.

Add the chopped capers and stir-fry well.

Add water and add tofu.

Pour in the water starch and stir in the beaten egg when the soup thickens.

Sprinkle in chopped green onion and season with a little salt and sesame oil after boiling.

2, shepherd's purse wontons

filling practice: 500 grams of shepherd's purse, 500 grams of pork thighs, ginger, green onion, salt, pepper, cooking wine moderate.

Capsicum is washed, put in hot water to nickel, to remove the smell of the earth, the pork and capsicum together into a filling, add green onions, ginger, pepper, salt, cooking wine seasoning. Use the skin to wrap the filling into a Yuanbao-shaped wontons, wait for the water to boil, drop in the wontons, and wait for the wontons to float.

3, caper dumplings

Capers wash clean, over boiling water, and then fished out and clenched dry.

Spare leeks wash, and capers respectively chopped.

Chopped meat, with onion, ginger and pepper water stirred vigorously, add soy sauce, pepper. Add the water dough (flour: water=2:1), knead smoothly and wake up for more than half an hour, knead it into a long strip and cut it into suitable sized dosage. Flatten the dumplings into small pieces, round the dumpling skins, and wrap them into dumplings.