1. Lucky Cabbage Bag:

Ingredients: Chinese cabbage, stir-fried pork stuffing, eggs, coriander, cooking wine, light soy sauce, oil, and white pepper , cooking oil;

Steps:

(1) Add cooking wine, light soy sauce, oil, white pepper, cooking oil, and raw eggs into the meat filling, and use chopsticks to Stir in one direction, stir evenly and set aside;

(2) Clean the Chinese cabbage, cut off the leaves of the cabbage, boil it in boiling water for 40 seconds, take it out, let it cool and set aside. Blanch it in hot water until soft, take it out and set aside;

(3) Spread out the vegetable leaves, put the meat stuffing in the middle of the vegetable leaves, wrap it in the shape of a lucky bag, and tie it with coriander stems;

(4) Put the cabbage lucky bag into the steamer and steam over high heat for 15 minutes.

2. There are more peacock fish every year:

Peacock fish is most suitable for holiday family dinner dishes. It is not only beautiful in shape, but also has good intentions of festive reunion, and is steamed The fish cooked in this way is more delicious, tender and nutritious, and is suitable for all ages. The whole fish is spread out into the shape of a peacock. It looks gorgeous without losing the taste. It is also very simple to make. Even a novice cook can easily show it!

Ingredients preparation: 1 seabass, 2 green onions, 1 piece of ginger, 2 spicy millet, 2 green chilies, 3 grams of salt, 20 grams of steamed fish soy sauce, 10 grams of cooking wine, 10 grams of light soy sauce gram.

Steps:

(1) Remove the scales from the bass, slaughter and clean it, remove the head and tail, and then cut it into small pieces from the back, being careful not to cut off the belly part.

(2) Slice the ginger and green onions into sections and spread them on a large plate.

(3) Take a bowl and mix together the steamed fish soy sauce, salt, cooking wine and light soy sauce.

(4) Place the cut fish on a plate covered with slices of ginger and green onions, forming a peacock shape. Spread the freshly prepared sauce evenly over the fish and marinate for 5 minutes.

(5) Put an appropriate amount of hot water in the steamer, add the sea bass after the water boils, steam over high heat for about 10 minutes, cut the green and red pepper into rings, and decorate it on the steamed sea bass.

Simple Chef loves to chatter: When cutting the sea bass, be careful not to cut the belly part into sections. Try to cut it slightly thinner so that it can be shaped better on the plate. Secondly, the length of time to steam the fish and the ratio of the sauce depend on the size of the fish.

3. Steamed oysters:

Ingredients to prepare: oysters, rice noodles, garlic, millet pepper, coriander, chopped green onion, light soy sauce, oyster sauce.

Steps:

(1) Wash the fresh shelled oysters, separate the shells with a knife and put them into the original shells; then place the oysters on a plate inside;

(2) Soak a bundle of vermicelli in water for 15 minutes, remove and cut into sections (3cm), and then place them evenly on top of the oysters;

(3) Chop the garlic into fine pieces, heat a pot with oil, put the minced garlic into the pot and fry over medium heat for 3-5 minutes, add a little salt, light soy sauce, and oyster sauce (you can adjust the taste yourself), take it out and put it evenly on top of the oysters; add A little minced millet and pepper;

(4) After the water in the steamer boils, put the oysters that have been placed into the pot and steam for 12-15 minutes. Add the chopped green onion and coriander to the pot; then remove from the pot (Oysters taste better when eaten hot).

4. Beef brisket stewed with tomatoes and potatoes:

Ingredients to prepare: 500 grams of beef brisket, 2 potatoes, two tomatoes, half a carrot, two spoons of tomato sauce, light soy sauce, dark soy sauce , cooking wine, rock sugar, ginger, star anise, bay leaves.

Steps:

(1) Put the cut beef brisket in cold water, add 2 spoons of cooking wine, 2 slices of ginger, cook the blood foam, remove and drain;

< p> (2) Heat oil in a hot pan, add auxiliary ingredients, stir-fry bay leaves, star anise, etc. until fragrant, add beef brisket, add 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, and boil appropriate amount of water.

(3) Fry the tomatoes in another pot, stir-fry the soup and add 2 tablespoons of tomato paste.

(4) Pour the fried tomato juice and beef brisket into the rice cooker, add 5 pieces of rock sugar, and press the porridge button; add potatoes and carrots after 40 minutes, and cook for about an hour. Add a little salt to taste 20 minutes before cooking.

ps:

(1) Check the pot from time to time during the process. If there is no water, add water in time, preferably boiling water, and simmer for 1 to 2 hours until the beef brisket is tender.

(2) The onions should be fried together with the beef.

(3) It is best to add salt 20 minutes before serving. Not only potatoes can be added to the beef brisket. You can also add corn, both are delicious

5. Stir-fried mutton with green onions:

Ingredients to prepare: 500g of mutton, 300g of green onions, dried chili peppers, and cumin.

Steps:

(1) First, cut the green onion into thick strips with a diagonal knife, and also cut the ginger and garlic;

(2) Cook in the pot water, after the water boils, add the mutton, blanch it, skim off the foam, take it out and rinse it with warm water and set aside;

(3) Take another pot, put an appropriate amount of oil in the pot, and sauté the garlic and ginger. , then pour in the green onions, stir-fry until soft and fragrant, add dried chili peppers, and stir-fry a few times;

(4) Then add the mutton, stir-fry for about a minute, and pour in two spoons Light soy sauce, a spoonful of oyster sauce, stir-fry evenly, add appropriate amount of salt, chicken essence, pepper and cumin, stir-fry evenly and it is ready to serve.