1. Prepare all kinds of ingredients, cut the pumpkin into thick chunks, put them on plates, soak the millet for one hour, drain the water, and thaw the meatballs in advance.
2. Roll the millet evenly on the surface of the meatball.
3. After finishing them one by one, code them on pumpkin plates and steam them for ten minutes.
4. Make a sauce when steaming, mix oyster sauce, water and starch well, pour it into a pot to boil, and then cook until it is a little thick.
5. pour the juice on the steamed pumpkin with golden meatballs and sprinkle with chopped green onion.
Second, chestnut ribs
1. Cut the ribs into pieces and rinse them with warm water; Steam chestnut in a pot until it is half cooked, remove the skin and put it in a bowl for later use; Slice onion and ginger; Mix soy sauce, soy sauce and aged vinegar to make juice.
2. Add cold water to the pot and add the ribs. Open fire and boil the pot for another 3-5 minutes, and then wash it after cooking.
3. Pour a little oil into the pot, turn on a small fire, mash the rock sugar in advance and add it to the pot.
4. Stir fry with a shovel for a few minutes until the rock sugar in the pot melts and the sugar color is fried, and bubbles are generated from time to time.
5. At this time, add the previously drained spareribs, stir fry evenly, make the surface of spareribs covered with sugar coating, and then add ginger slices and onion strips to stir fry.
6. Add a proper amount of cooking wine to the pot to refresh it.
7. Add spices to enhance the flavor, so that the fragrance of ribs is more intense.
8. Pour the sauce prepared with soy sauce, soy sauce and old vinegar, which can not only add color to the ribs, but also make them more tasty.
9. Stir-fry evenly, then add a can of beer and clear water, which can cover the ribs in the pot, and adjust the heat to medium and small fire to continue stewing.
10. When the soup in the pot is half-stewed, add the steamed chestnut and a little salt, close the lid and continue to stew until the soup in the pot is collected and becomes sticky, and then take out the pot.
Third, steamed lotus root box
1. Peel lotus root and cut into pieces, chop pork into minced meat, and chop carrots, ginger and chives respectively.
2. Add minced meat into the basin, add oyster sauce, sugar, starch, chicken powder, cooking wine, salt, minced ginger and onion, and minced carrot in turn, and stir in one direction until the minced meat is less sticky.
3. Fill the mixed meat stuffing in the middle of the lotus root slices.
4. After filling it all in, steam it in a steamer for 15 minutes.
4. Stir-fried beef with water bamboo
1. Cut the beef into thin strips and marinate it with salt, cooking wine, soy sauce and raw flour for half an hour.
2. Shred water bamboo, pepper and ginger.
3. Stir-fry beef and ginger in oil for 1~2 minutes, then add pepper and water bamboo and stir-fry for about 3 minutes.
4. Put a little salt, soy sauce, and stir well to get out of the pot.
Five, cuttlefish sparerib soup
1. Cut two ribs into small pieces, pour water into the pot, put the ribs into the pot with cold water, blanch the water, blanch the water after boiling, and take them out 1 minute.
2. After a cold water, clean the blood foam on the ribs. After cleaning, put it in a casserole, pour in a proper amount of water, boil it on high fire first, and then turn to low fire for half an hour.
3. A dried cuttlefish, which is baked on the fire first, will make the soup more fragrant. Put the baked cuttlefish into a basin, pour boiling water into it to soak it, soak it for 15 minutes, then remove a bone and teeth from the cuttlefish, and then remove the black film from the cuttlefish and clean it. Then cut it into long strips with scissors.
4. After the soup has been simmered for half an hour, put the cuttlefish sticks in and simmer together, and then put a few slices of ginger.
5. As usual, boil over high heat and turn to low heat 1 half an hour.
6. The cuttlefish itself has a salty taste. You can add a little salt to this soup according to your own taste and adjust the taste.