1, the main ingredients: 2000 grams of upper glutinous rice, cartilage bamboo leaves 500 grams (about 8 cm wide).

2, auxiliary ingredients: cow horn black beans (or black shell green kernel beans) 500 grams, 35 grams of refined salt, monosodium glutamate 5 grams.

2, method

1, glutinous rice in water, soak for 1 hour, scrub clean and fish up, put into the basket still, drain.

2, black beans in the water, scrub clean, soak for 1 hour after fishing, drain.

3, take a large pot to heat, pour the glutinous rice into the pot, add refined salt, monosodium glutamate, black beans, fried 20 minutes to the fragrance when the pot.

4, take a bamboo leaf, from the center of the bend into a funnel shape (leaf in the inward), with the left hand, into the mix of glutinous rice beans about 40 grams, with the right hand will be covered with bamboo leaves rice, folded on both sides, and then the part of the bamboo leaf to the right folded, with the watercress around the two bundled (to be tied tightly).

5, take a pot, add water to eighty percent full boil, the wrapped dumplings into the pot (pot of water to submerge the dumplings, do not reveal, in order to prevent the cooking out of the sandwich dumplings), in the high fire continuous cooking for 1.5 hours that is, when eating peeled off the bamboo leaves.

Features: This dumplings show a light brown color, eat the fragrance of black beans

Oyster omelette

Oyster, also known as sea oysters, the scientific name of the oyster, oyster. Oysters are not only nutritious, but also delicious. Fisherwomen in Quanzhou often pick oysters with shells into the city and sell them while peeling them, so they are very fresh. Before the founding of the city Chengtian Lane, the South Drum Tower under the Shengzai oyster omelette is the most famous.

I, raw materials

500 grams of oyster meat, sweet potato flour 250 grams, 125 grams of leeks, 125 grams of garlic, 2 eggs, 125 grams of lard, 125 grams of crab meat, coriander 30 grams, 30 grams of cooking wine, bream 15 grams. Soy sauce, white vinegar, tomato chili sauce, minced garlic a small dish each.

Second, method

1, the leek, green garlic cleaned and chopped fine, and fine salt, sweet potato flour together with a small ceramic pot, with half a catty of water stirred into a powdered soup. Bream fried in oil, and then cut into fine powder. Pork with a knife into a meat sauce. Crack eggs in a bowl, mix with crab meat and stir well. Sea oyster meat washed.

2, put the pan on a slight fire, pour lard (75 grams), when the oil is hot and smoke, it is the jelly into the small spatula scattered, so that the frying into pieces, frying about 2 minutes. When the water in the jelly has evaporated and the surface is dry, spread the oyster meat and pork sauce on the slices of jelly, then fill all sides of the frying pan with lard, use a small spatula to lift up half of the oyster slices, cover the other side, and then cover the top with the egg sauce mixture. After 4 minutes of frying, sprinkle with cooking wine and put on a plate, then sprinkle with bream and pepper, and put down coriander on each side of the oyster omelette.

3. Before serving, put soy sauce, white vinegar, tomato sauce and garlic on four small plates.

Features: This dish is flavorful, fresh, tender eggs, powder slippery Qi The key is to master the fire and seasoning

Chicken roll

A, raw materials

1, the main ingredients: 150 grams of chicken, 350 grams of pork in the middle of the pig, the pig net oil 3 sheets.

2, Accessories: 15 grams of dry fried onion slices, 6 grams of refined salt, 6 grams of monosodium glutamate, 100 grams of net water chestnuts, 15 grams of sugar, 150 grams of white onion, 100 grams of dry starch, 10 grams of five-spice powder, 1 egg.

Two, method

1, the chicken, pork were cut into shredded strips, water chestnuts washed and cut into thick strips, white onion cut into horseshoe-shaped.

2, the chicken, pork and put in a pot, add salt, monosodium glutamate, sugar, mix well, slightly marinated for a few moments, add dry starch, dry fried onion slices, eggs, water chestnuts, green onion white and mix well, to become the filling.

3, will be cleaned, placed on the board, wrapped into the filling, rolled into a diameter of 3 cm round strip several, into the steamer with a high fire steam 20 minutes until cooked out (can also be cooled and cut into small pieces of deep-fried in a frying pan), can be loaded on a plate, eaten with coriander, pickled carrots, sauces, served in a small dish to accompany the food.

Features: This dish is white in color, tender and fragrant, suitable for steaming and deep-frying