Sliced lamb\onion\green pepper\cumin

Practice: Lamb slices thawed, squeezed dry.

Slice the onions, cut the peppers

Oil in the pan, add cumin when hot, add lamb, onions, peppers, stir-fry over high heat, add salt and a little sugar to taste.

Steamed sea bass for New Year's Eve Ingredients:

500 grams of sea bass, salt, cooking wine, seafood soy sauce, soy sauce, sugar, oil, ginger, green onions

Practice: 1.

2. Rub the body of the fish with salt and cooking wine, put green onion and ginger in the stomach and arrange it in a plate with chopsticks underneath.

3. Steam the fish for four minutes, pour off the water in the pan, steam for another four minutes and pour off again, steam for another four minutes and then simmer for five minutes to remove and pour the sauce over.

4. Put green onion, ginger, green pepper, carrots shredded on the fish, burn some hot oil to drizzle on it can be.

New Year's staple: purple potato rolls Ingredients:

Purple potatoes moderate amount, flour moderate amount, yeast moderate amount

Methods: 1. purple potatoes on the pot to steam soft, peeled and 1:1 and flour, moderate amount of yeast, sugar synthesized dough

2. another live and purple potatoes and mashed rice ball the size of the white dough

3. rise until it swells to 2 times the size of

4. two doughs to the size of the rice ball

5. the dough is not very big.

4. Knead each of the two doughs for a bit

5. Stick them into pieces, put them together, stick them together for a bit, and then roll them up

6. Let them wake up for 20 minutes, steam them for 20 minutes after the water boils, and then smother them for 10 minutes

New Year's Dish with a lot of fruits Ingredients:

Blossom flowers, shiitake mushrooms, and peanut oil

Practice: 1. Cut the blossom flowers into small pieces, wash them, soak the mushrooms, and then rinse the mushrooms. Wash and soak the mushrooms.

2. Heat oil in a wok, sauté the mushrooms, and remove them from the pan when they are cooked.

3. In a pan, leave the oil in the bottom, add some water, bring to a boil, add salt and chicken seasoning, cook the broccoli and put it into a bowl, and then put the mushrooms on top of it.

Garlic Chicken Ingredients:

Raw chicken (rooster) 1 washed and chopped pieces, garlic cut into pieces, separated from the garlic white and garlic leaves, a little ginger, seasonings: salt, soy sauce, soy sauce, sugar (or sugar), white wine, Worcestershire sauce a little (no can not be put)

How to:

1, hot pot, do not put the oil, the chicken pieces first stir-fried, so that the water is slightly collected, forcing out the grease

2, chicken brown shovel up

3, re-boil, put oil, burst ginger and garlic white part

4, and then into the chicken, stir-fry, add salt, soy sauce, soy sauce, wine, sugar, stir-fry

5, add water parallel to the chicken, cover the lid of the pot to simmer

6, meat simmering through the meat, you can first taste a piece of meat whether they like the kind of

7, sprinkle some Worcestershire sauce, and then put the garlic leaves, stir fry evenly

New Year's dish good luck: gold and silver rice balls Ingredients:

pork, yellow sticky rice, glutinous rice, carrots, pepper, oyster sauce, salt

Practice: 1. Wash the yellow sticky rice and glutinous rice soak in water for more than three hours respectively.

2. Stir the meat into the filling, add pepper, salt and oyster sauce and stir in one direction.

3. The meat mixture into a meat ball, dipped in yellow sticky rice and glutinous rice, on the steamer for twenty minutes to remove.

Sixty meatballs New Year's Eve dinner essential dishes Ingredients:

pork filling, canned corn, horseshoes, carrots, glutinous rice, (bok choy), chicken broth treasure,

Practice: 1. first pork filling with a little carved flowers and powder, set aside; deodorization;

2. will be one of the carrots, salt or soy sauce a little bit of green onion a little bit of cinnamon, ginger a little bit of anise, half, a little olive oil, a little bit of olive oil, a little bit of carrots, a little bit of salt and soy sauce. half, a little olive oil, cut into small pieces, put in a blender and stirred, to become minced, and then mix them into the pork stuffing to go, this time the pork stuffing will not be particularly dry taste will be very good;

3. canned corn kernels, hoofs (I bought canned, no fresh) cut into pieces, corn slightly cut on the line, hoofs can not be too small, so there is no texture, can also be based on personal preference Add mushrooms, I did not add because there are no mushrooms around; and then add to the above meat mixture, stirring vigorously in one direction, so that the meat puree and other ingredients fully dissolved, to the pulp, or glue? (This time you can use your hands to stir, chopsticks basically can not stir evenly);

4. is to pinch the meat round, a small bowl of warm water, the left hand clenched puree (not too much, the palm of the hand to put a little good), from the tiger's mouth out of the meatballs, the right hand wet water to catch (or the edge of the smooth spoon to catch), if it does not form, on the left and right hand back and forth to throw a little pills, round, put into a glutinous rice bowl to dip a layer of glutinous rice, and then the meatballs will be released. The first one will be ready!

5. Boil a large pot of boiling water, steam until all the glutinous rice brown out (about 20 minutes);

6. Steam when you can prepare the side dishes, a little water, add chicken soup soup boiled, down into the green vegetables, boiled, and sheng out of the single green vegetable leaves on the plate.

7. a piece of vegetable a meatball, hair spread shape to set up ~ ~ meatballs vegetable leaves are set up after the chicken broth cooked vegetables poured on the meatballs ......

8. when when when when ~ ~ ~ ~ ~ the four happy meatballs on the table ~ do not like to eat carrots comrades can also add to the carotene ~

after the New Year's Eve dinner The unctuous snacks after the New Year's Eve dinner kumquats with sugar Ingredients:

Kumquats 400 grams, 80 grams of sugar, 80 grams of rock sugar, salt, a little, the amount of water.

Practice: 1.1. Find a large bowl, pour water, sprinkle a little salt, soak kumquats for 10 minutes, clean. 2. After cleaning the kumquats to control the water, take a grain, equal width and vertical cut 6-8 knives, according to the specific size. 3. cut kumquats, with a finger deflated.

2.4. After all the kumquats are cut, use a toothpick to pick out the kumquat seeds one by one. There are a lot of kumquat seeds, but it's better to remove them after you cut them. 5. Put the seeded kumquats in a clean, waterless jar, with a layer of kumquats and a sprinkling of sugar. 6.

3.6. Put all the kumquats in order, then cover tightly and marinate for about 3 days. The sugar melts and the liquid increases.7. Take a pot,, put in the water, pour in the marinated kumquats and put in the rock sugar.

4.8. After boiling over high heat, turn to low heat and slowly simmer, until the water in the pot slowly become sticky, kumquat slightly more than before the presentation of transparent, you can according to preference juice on the plate.

Chinese New Year's Day taste of prosperity Ingredients:

60g cornmeal, 50g flour, 3 tbsp sugar, 80g bean paste

Practice: 1. cornmeal, flour, sugar and warm water and dough, and then woke up for 10 minutes

2. the cornmeal dough into a number of small portions, rolled out round, rolled into a small piece of dough

3. in the dough into a moderate amount of bean paste dough, wrapped into the dough. Appropriate amount of bean paste dough, wrapped into a dumpling shape

4. Into the pot to steam for 15 minutes

Spring Festival must eat steamed pork Ingredients:

pork, pumpkin, Pixian bean paste, onion, ginger and garlic, steamed meat powder, soy sauce, cooking wine, pepper, a little rock sugar

Practice: 1. Pork flying water, clean and sliced, Pixian bean paste, chopped, peeled pumpkin and cut into thick slices standby.

2. Cut the meat into a large bowl, put Pixian beans, ginger and garlic, cooking wine, old soy sauce pepper, rock sugar, and the appropriate amount of steamed meat powder, scratched with your hands, marinate for about 30 minutes.

3. Another bowl, cut pumpkin slices on the bottom of the bowl, the marinated meat evenly spread on top, into the steamer, steamed for about 2-3 hours, sprinkle with chopped green onions can be.

Chinese New Year staple cabbage steamed dumplings Ingredients:

200 grams of flour, 100 grams of warm water, 200 grams of green cabbage, 100 grams of meat, a little fungus, 40 grams of sesame oil, a tsp of pepper, two spoons of salt, two spoons of sugar, 1 green onion, 4 slices of ginger, 1 spoons of cooking wine

Practice: 1. green cabbage, washed, chopped finely, sprinkle a little bit of salt and let sit for a while so that the green cabbage is first out of the water, which is not wasted. Don't waste it, you can add it to the meat mixture later. Wooden fungus soaked and cut into cubes. Meat stuffing with onion, ginger, cooking wine, pepper, green vegetable water whisking gelatin, and finally add vegetables and fungus, add some oil, gently mix well. (The filling can be used with any material, you can do all-vegetarian can do all-vegetarian, or meat and vegetables with any combination, suitable for their own taste on the line.)

2. Flour mixed with warm water into a dough and let it sit for a while, flour on the board, rolled into a strip under the agent, with a rolling pin rolled into a round skin.

3. According to the following method, first bend the skin into five equal edges, and then use the thumb and middle finger to roll each edge into a leaf shape, and then rotate in turn, pinch, and finally like organizing siu mai, organize the blanks into shape.

4. Boil water in a steamer and put the dumplings in when the water boils, 8 minutes.

New Year's table the most eye-catching and most sought-after gazpacho: Golden Needle mixed celery materials:

250 grams of celery, 150 grams of golden needles, goji berries a little, salt and vegetables, fresh sesame oil moderately

Practice: 1. celery to remove the old stalks, the old leaves, washed

2. golden needles to remove the heel, washed, goji berries moistened with warm water

3. celery, golden needles, respectively over the Boiling water blanch, fish out, into the cool water to cool, fish out of the drained and cut section

4. Put the ingredients into the pot, the seasoning sprinkled into the mixing can be

5. According to personal taste, you can also add chili oil and white vinegar seasoning, taste even better

Bringing the traditional staple home for the New Year - jujube steamed buns

Inputs: 1000 grams of flour, 15 grams of baking powder, 600 grams of water. grams, 600 grams of water. The baking soda moderate, jujube, goji berries moderate. Choke into the raw flour 500 grams.

Practice:

100 grams of water with yeast activation for a while, poured into 1000 grams of flour kneaded into a dough fermentation for 2 hours.

Add baking soda to the fermented dough and knead well, then choke in 500g of raw flour and knead through. Let it rise for a while.

After the dough is ready, divide it into small round equal pieces and let it rise for a while, then gently knead the dough with your hands and put the dates on top of the dough. Let it rise for a while.

The finished dough is put into the pot on high heat and steamed for 20 minutes, it is best to put a towel around the pot, so that the buns are ready in one go.

After 20 minutes, turn off the heat and smother for 3-5 minutes before removing the pot.

New Year's Eve Essential Duck Dishes ---- Herb Roasted Duck Legs Ingredients:

Tender Duck Legs\Honey\Salt, Herbs:Basil\Pizza grass\Thyme\Rosemary

Methods:

Degrease tender ducks (the ones I bought were clean), rub a layer of salt on the inside and the outside

Evenly rub with the blended herbs (all over the inside), and marinate in the refrigerator. 24 hours to allow the flavors of the spices to fully penetrate the duck.

Brush the marinated duck with honey on the inside and outside and cook in the oven at 170 degrees Celsius for 30 minutes on the middle shelf. Turn over in the middle. You can also sprinkle black pepper or pretzel salt on the duck when eating, but it's good enough to eat straight away.

Reunion dishes Tiger skin oxtail Ingredients:

Oxtail 1 1000 grams, big red robe meat pepper several, a few coriander leaves (garnish), 2-3 tablespoons of chili sauce, oil, salt, oyster sauce, soy sauce, chicken essence moderate

Practice::: 1, sit in the pot into the oxtail, fill up the water, make sure that the oxtail more than submerged; 2, turn on the fire to boil the water, boiling, so that the oxtail of the blood froth are cooked out, careful to use a strainer to remove the blood of the oxtail. out, careful with a strainer spoon to remove the blood foam; 3, in addition to take a deep pot, I use stainless steel stew pot, you can also use a large casserole, the oxtail clip out into the stainless steel stew pot, the water will be boiled oxtail filtered off the slag and poured again; 4, boil and turn to a small fire slowly simmer for 2 hours can be 3. tiger oxtail practice: 1, cut off the big red peppers to remove the tip of the wash and wipe the dry water, put into the frying pan and deep fry into a tiger skin bubble fish out, cut off the big head The section as the base of the big head to the plate standby; 2, sit in the pot put a spoonful of oil hot, add two tablespoons of chili sauce out of the red oil, add a tablespoon of water, salt, oyster sauce, soy sauce (color), chicken essence a little simmering into the spicy sauce, put into the stewed oxtail so that it is evenly wrapped in the juice flavor; 3, will be burned oxtail clamped into the tiger skin chili pepper base, drizzled with the spicy sauce, put the cilantro leaves garnish can be.

New Year's dish beer mushroom beef brisket (casserole version) Ingredients:

Brisket, beer, rock sugar, mushrooms, bamboo, potatoes

Practice: 1.1. Pour in a pot of cold water, add cooking wine, you can properly put some more. Into the peppercorns a little, pour the brisket, flying water, open the pot can turn off the heat and drain. 2. frying pan into the appropriate amount of oil, 5 into the heat into the rock candy, simmering

2.3. To the rock candy melted, put in the brisket flying water stir-fry over high heat. The first thing you need to do is to put a little bit of soy sauce on it and continue to stir-fry. Turn off the heat and set aside.4. Prepare the spices: pepper, cloves, allspice, fennel, cinnamon, spices

3.5. Take a casserole dish, pour in half of the beer, pour in the chili peppers, allspice and other spices, and bring to a boil over a high heat.6. Put the beef, which has been previously fried and sugar-colored, into a casserole dish, and continue to pour in the rest of half a bottle of bottled wine.

4.7. Add softened shiitake mushrooms, which can be put in at the beginning of the stew, one of the shiitake mushrooms to enhance the flavor, and the other mushroom ingredients are better to cook more. The more you cook, the more flavor. Cover with a lid and cook on low heat for 2 1/2 hours. 8. After 2 1/2 hours, add the softened bamboo shoots.

5.9. Meanwhile, put in the cut potatoes, in the stew for about half an hour can be. The bold new school of annual dishes - spicy bullfrogs Ingredients:

Bullfrogs several, half a scallion, a small piece of rock sugar, pepper, PI County red oil bean paste, ginger, scallion, chili

Practice: 1. Wash the frog, put on the board, this is the back. 2. this is the front, has been opened. 3. first from the waist cut off, the upper part of my general on the horizontal knife, vertical two knife, cut into small pieces.

2.4. The lower part of the center to a knife broken into two halves, and then cut a knife in the knee can be. If you feel that the block is large, I think at most in the middle of the thigh and then cut a knife is good. The main thing to eat wow is to get out of the legs, so it's a good idea to choose the ones that are thick and big.

3.5. Cut the frogs. I remember I made at least 10 of them.6. Pour the chopped frogs into a larger bowl, put in a little salt, pepper, cooking wine and marinate for 10 minutes, one is to deodorize, one is to taste.

4. Ready onion, ginger, dried chili cut into pieces, a small piece of rock sugar.8. Pour the right amount of oil, small fire into the rock sugar and chili, sautéed after turning to medium heat, down into the onion and ginger, and the PI County red oil bean paste, sautéed red oil.

5.9. Turn up the heat, pour in the frog, stir-fry a few times, down into the green onions and stir-fry, pour in the right amount of soy sauce, and salt and continue to stir-fry a few times out of the pot on the plate

Lunar New Year's Eve dishes: hawthorn cake cabbage shredded Ingredients:

cabbage, hawthorn cake, ginger and scallions, salt, chicken broth, sesame oil

Practice: 1. cabbage and hawthorn cake are cut into thin shreds.

2. Add ginger, scallion, chicken essence, salt and sesame oil to the cabbage and mix well.

3. Put the hawthorn cake on the cabbage.

Tips:

If you shoot acid can add some sugar.

New Year's Eve Dish - Red Wine and Black Bean Dry Pot Crispy Pork Ribs Ingredients:

500g pork ribs, red wine, several shiitake mushrooms, 2 slices of lemon, scallions, ginger, garlic, cauliflower, green bamboo shoots, black bean sauce (I used Fook Lam Moon's

Practice: 1.1. Clean pork ribs and put in scallion, ginger, garlic and lemon. slices. Pour in the appropriate amount of red wine, cooking wine marinade for about 1 hour or so. 2. marinated ribs, boil water skimming foam. The first thing you need to do is to get rid of all the water that is in your body.

2.3. casserole pour into the water, I added the day before the stewed pig's feet broth, so that the flavor is more fragrant, into the shallot section. Then put the ribs into the casserole.4. Then turn on the heat to boil, put the spices inside the seasoning packet.5. After putting the dry ingredients, put the ginger.

3.6. Then put in the chili. Fresh chili does not have can put dried chili. 7. dried mushrooms soak water, put into the casserole. 8. cover the lid small fire, keep a small open pot state stew about 1 hour - 1 ? hours (time according to their own needs, like soft and rotten can be a little longer.)

4.1. Prepare all the materials, ribs in the mushrooms can be added out of the spare. 2. pot into the appropriate amount of oil, put on the seasonings and cloves, sautéed. 3. and then turn on the heat into the onion, ginger, garlic, chili pepper popping bottom of the pot. 4. put 3 tablespoons of black bean sauce, stir-frying the color

5.5. down into the cauliflower, bamboo shoots, mushrooms, and ribs, stir-fry evenly. 6. drizzle with red wine to enhance the flavor of the aroma, and then The last can be appropriate to sprinkle a little bit of salt seasoning, if you feel salty enough, you can not put. Because the black bean sauce has a salty flavor inside.

6.7. Do a good job of red wine black bean ribs served in a dry pan. Drizzle with stewed pork ribs broth, you can sprinkle a little cooked white sesame seeds garnish 8. light the alcohol stove, the dry pot seat can be on the table

New Year's Eve dinner preheating - "spicy crab" Ingredients:

Main and auxiliary ingredients: river crabs (flower crab), bamboo shoots / bamboo shoots, bean sprouts. bamboo shoots, bean sprouts. Seasonings: salt, sugar, pepper, green onion, ginger and garlic, dried chili peppers (morning glory), dried chili peppers (lantern peppers), cinnamon, star anise, PI county bean paste.

Practice:

1. Crab processing clean, add salt marinade ten minutes. Down into the frying pan frying discoloration fish out.

2. Boil the vegetables and spread them on the bottom of the plate.

3. Make the red oil: Stir-fry the dried chili peppers to a deep red color, then put them into a blender to break them up. Heat oil, add cinnamon, star anise, onion, ginger and garlic and saute. Add the chili powder to the hot oil in two batches (add when it is 7-5% hot).

4. Pour red oil into the wok and sauté onion, ginger, peppercorns and dried chili. Add the fried crabs. Add salt, sugar to taste, add PI County bean paste. Finally dripping sesame oil out of the pan. Spread on the vegetables can be.

New Year's blessed reunion - spicy tofu shrimp ball bowl Ingredients:

Pork plum blossom meat 250g, fresh shrimp 100G, tofu a piece of tender celery 100G, tea tree mushrooms 100G, 1 red pepper, 1 egg, 30 pepper, a section of green onion white, ginger a piece of garlic 4 cloves, soybean paste 2 tablespoons Ten minutes 5. tofu washed, cut into 1cm thick square slices. 6. tender celery washed, selected the leaves, cut into small sections of 3cm long 7. tea tree mushrooms to remove the root, washed, cut into small sections of 3cm long 8. red bell pepper washed, de-tipped and deseeded, cut into triangular pieces

2. (B) fried tofu slices 1. take a flat plate, pour a little dry starch, the tofu slices are dipped on both sides of the dry starch 2. pan Pour in a little oil and heat, fry the tofu slices on both sides until golden brown, serve and set aside

3. (C) Deep Fried Shrimp Meatballs 1. Take a large bowl, put in the minced meat, diced shrimp, crack an egg, pour in the green onion, ginger and peppercorns in water (sliced green onion, ginger and peppercorns to be used), and put in the cornstarch 3 tablespoons, stirring with chopsticks in a single direction, to make it stronger 2. wrestling, so that the meatballs become solid and make it shape, and so the oil is 70% hot, into the shrimp meatballs, deep-fried until the surface of the yellow removed 3. all fried, until the temperature of the oil rises, all poured into the, deep-fried, sheng out of the oil control

4. (d) leave a small amount of oil in the pot, a little hot, into the sliced green onions, shredded ginger, garlic, peppercorns and soybean paste burst incense, poured into the light soy sauce, and then into the tea tree mushrooms, celery stir frying section of raw, put in the meatballs and tofu slices, and then put in the shrimp meatballs and tofu slices. Add shrimp meatballs and tofu slices and stir-fry, sprinkle a little salt, and finally add the red pepper, stir-fry evenly. Transfer to a dry pan (I use the casserole) in a small fire slowly lean (read kao, four sound, the fire character leaning), until the celery and tea tree mushrooms become soft and flavorful can be out of the pot on the plate.

Shrimp Balls Stir-Fry with Double Flowers - Blossoms Ingredients:

450g prawns, 1 tablespoon cornstarch, 2 teaspoons cooking wine, a pinch of white pepper, 1/4 teaspoon salt, 100ml peanut oil, 10g ginger, 2 green onions, 60g red onion, 1/4 teaspoon salt, 200g broccoli, 200g white cauliflower

Methods: 1. Shell shrimp and remove the mud and intestines. , patting the water dry with paper towels. Make a shallow cut along the back of the shrimp with a small knife, but do not cut through. Season the shrimp with cornstarch, cooking wine, pepper and salt and set aside. Slice the ginger and cut the white onion into 2-centimeter-long pieces, without the green onion leaves. Cut the onion into thick strips.

2. Remove cauliflower and broccoli stems, cut into small flowers, wash, drain. Add enough water to a steamer and place over high heat. When the water boils, add the cauliflower and broccoli to the steamer frame and steam for 3 minutes, then transfer to a plate and set aside.

3. Preheat a wok over high heat, add peanut oil, and heat to 80%. Put down the ginger, stir fry for 30 seconds, put down the green onion, stir fry for 30 seconds. Add shrimp, stir-fry in oil for 2 minutes, until shrimp blossoms and rolls into a ball, then spatula out.

4. Reserve 2 tablespoons of the oil in the same pan, add the onion and sauté for 30 seconds. Add salt, broccoli and cauliflower and sauté for 2 minutes. Pour in the sautéed shrimp balls and stir-fry for 1 minute to blend the flavors of the ingredients, then remove from the pan and serve.

Shrimp with Corn and Green Peas Ingredients:

Shrimp, 200g, fresh mushrooms, 50g, corn kernels, 250g, fresh green peas, 250g, vegetable oil, 1 tablespoon, salt, 3g, white pepper, 1 pinch

Methods: 1. Remove shrimp from intestinal tracts, rinse well, pat dry on paper, and slice into 1cm cubes. 2. Wash and dry mushrooms and cut into small dice. Wash and drain the corn and peas.

2. Preheat a wok over medium-high heat. Pour in oil and heat to 70%. Add the shrimp and stir-fry for 2 minutes, then remove and set aside. When the wok is hot again, add the mushrooms and sauté for 1 minute; add the corn and peas and sauté for 3 minutes; add salt and white pepper and sauté well; pour in the sautéed shrimp and sauté for 1 minute, then remove from the wok and plate.

Sautéed Asparagus and Dutch Beans Ingredients:

1 tablespoon olive oil, 450g asparagus, thick stems cut off, tender stems partially peeled, cut diagonally into 2.5cm sections, leaving 5cm tips, 115g Dutch beans (pea pods), 4 green onions, julienne, ? teaspoon salt, 1/8 teaspoon black pepper, 1 clove garlic, finely chopped, 1 teaspoon julienned lemon zest, chopped parsley, 1 teaspoon parsley. 2 tablespoons parsley (parsley)

How to make: 1. Heat oil in a wok over medium-high heat. Add the asparagus, parsnips, green onions, salt and pepper and sauté for 2 to 3 minutes, until the vegetables are tender. Add minced garlic, shredded lemon zest, and parsley; stir-fry 1 minute longer; serve.

Steamed Taro with Black Bean Sauce

Main Ingredients: 14 frozen mussels, thawed and deveined; 6 medium frozen scallops, thawed and chopped; 6 medium cooked shrimp, thawed and chopped; 1 package of shredded taro (14 pieces); 1 green onion, chopped; Sauce: For reference only, 1+1/2 tablespoons black bean garlic sauce, 2 teaspoons sugar, 2 tablespoons minced garlic, a pinch of white pepper, a pinch of salt, 2 teaspoons sesame oil

How to make: 1. Remove the shells of mussels, clean the viscera and chop finely, and marinate with other seafood ingredients in the sauce for 10 minutes.

2. Open the mussels, put the taro shreds on top, then put the mixed seafood ingredients on top, press them firmly with your hands, and line them up one by one, if there is not enough space, you can put the rest of the ingredients in the center. Steam the mussels over high heat for 10 minutes, remove excess water from the pan and sprinkle with chopped green onion.

Coconut Chicken Soup Ingredients:

Coconut 1, chicken, Chinese mountain, astragalus, bamboo, goji berries, salt

Practice: 1. Coconut a shell to take the coconut meat.

2. With Chinese mountain, astragalus, jade bamboo, goji berries.

3. Chicken chopped pieces.

4. With other materials into the pot with water to boil, simmer for 1 hour with salt seasoning on the line.

White burnt prawns Ingredients:

600 grams of prawns, 3 slices of ginger, 1 green onion, 1 tablespoon of cooking wine, enough water, 1 tablespoon of vegetable oil, 1 small chili pepper, 1 small green onion, 1 small green onion, as long as the white of the green onion, 2 tablespoons of soy sauce, 1 pinch of sugar

How to do it: 1. Clean the chili pepper and remove the tip, cut it into small rounds horizontally, and the white of the green onion, cut it into small flowers, and put it into a small ceramic bowl together. Sprinkle 1 pinch of sugar. Frying pan on high heat, pour vegetable oil, heated to eighty percent, the hot oil poured into the porcelain bowl filled with chili peppers, green onion threads. Pour the soy sauce into the frying pan is still hot, slightly hot, and then immediately poured into the porcelain bowl filled with chili peppers, shredded onions, made of sauce.

2. Add enough water to a large pot (about 2/3 of the pot volume), add ginger, green onion knots, cooking wine, and bring to a boil over high heat. Throw in the shrimp, cover, and cook for 1 minute 30 seconds to 2 minutes 30 seconds (depending on the size of the shrimp), drain immediately, plate, discard the ginger and green onion.

3. To serve, peel the shrimp and dip them in the sauce.

Sweet and sour squirrel fish Ingredients:

750 grams of yellowtail, 300 grams of vegetable oil, 30 grams of diced tomatoes, 40 grams of diced onions, 1 egg, 30 grams of flour, 10 grams of cornstarch, 5 grams of soy sauce, 5 grams of sugar, 3 grams of white vinegar, 15 grams of ketchup, 5 grams of sesame oil, 5 grams of cooking wine

Practice: 1. Cut the fish into two straight cuts and then cut a knife in the horizontal across 1.5 cm. 1.5 cm cut a knife, not through the bone. Sprinkle with 3 grams of salt as well as cooking wine and marinate for 10 minutes; and coat with a seasoning of egg, flour, cornstarch and water; set aside.

2. Heat the deep-frying oil, drop in the seasoned fish head and meat, and deep-fry until crispy and cooked through. Remove and plate.

3. frying pan hot, sautéed diced onions, put soy sauce, sugar, vinegar, tomato sauce and a little starch thickening, high heat and rolled after the fish can be dripping celery fried lily

main ingredients: 150 grams of celery, lily (dry) 200 grams, seasoning: 2 grams of salt, 1 gram of pepper, 6 grams of monosodium glutamate (MSG), 30 grams of salad oil, 5 grams of pea starch

Practice: 1. celery clean, cut into 3 centimeters square, cut into 3 centimeters square. Cut into 3 cm square diamond-shaped pieces;

2. Lily washed, broken into small petals;

3. celery, lily into the boiling water pot, scalded to just cooked when removed;

4. frying pan on the fire, under the oil heated to five oil temperature, under the celery, lily, cooking seasonings, stir-frying quickly to uniform, put MSG thickening sauce after the pan into the plate.

Sweet honey

Main ingredient: 1000 grams of lotus root,

Auxiliary ingredients: 250 grams of glutinous rice, wheat flour 50 grams,

Seasoning: 100 grams of sugar, 50 grams of honey, 15 grams of lard, 5 grams of sugar cinnamon

Practice: 1. Glutinous rice, wash, placed in the baskets exposed to the sun until dry;

2. Old lotus root washed, cut off the tip, upside down, and put it into a pot. Cut off the tip, inverted drained;

3. Glutinous rice infused in the hole in the lotus root, cut the end of the handle with a knife knocked a few times;

4. Into the cage with a high fire steam 40 to 50 minutes, remove the cool with cold water;

5. Scrape off the skin, cut into 1 cm slices;

6. Dipped in dry flour, pan-fried in warm oil to a golden brown in the basin;

7. 7. sugar, honey with the fire slightly boiled into syrup, surrounded by a drizzle of cooked lard, and sprinkled with sugar cinnamon;

8. stir-fried until the sugar sauce tightly wrapped lotus root slices that is complete.

New Year's Eve

Main ingredient: 300 grams of rice cakes, 150 grams of wheat flour,

Seasoning: 10 grams of corn starch, 5 grams of baking powder, 30 grams of lard

Practice: 1. Flour and water to form a dough made into a wonton wrapper;

2.