Ingredients: 2 and a half pieces of fresh bean skin, Flammulina velutipes 1 handful, appropriate amount of chives, water160ml, 2 tablespoons of Pixian bean paste, 2 tablespoons of chafing dish base, 2 tablespoons of soy sauce and 2 tablespoons of oyster sauce.

Practice:

1, prepare the materials, wash and drain the Flammulina velutipes for later use.

2. Mix bean paste, oyster sauce, soy sauce, spicy hot pot bottom material and water and stir well.

3. After boiling a pot of water, put a teaspoon of baking soda powder (this step is to prevent the leek flower from discoloring), put the leek flower in the simmer for a few seconds, turn off the fire and remove it after cold water.

4. Cut the bean skin into strips with a knife, put a handful of Flammulina velutipes on the bean skin and roll it up, then tie the leek flower and tie it tightly.

5. After the oil is hot, turn the small torch to put the Flammulina velutipes bean skin roll in neatly, pour the sauce into it and cook it on medium heat for one minute. Turn the Flammulina velutipes bean skin roll over and cook it for another minute and then turn it off.

6. After serving, pour the remaining soup on the Flammulina velutipes bean skin roll.

Steamed quail eggs with minced meat

Practice:

1. Chop the lean pork on the panel, add 1 teaspoon of salt into the bowl, stir and marinate for 10 minute.

2. Chop the shallots and shallots separately, mince the garlic cloves and mince the ginger for later use. If you don't like to eat ginger, you can also shred ginger and soak it in cold boiled water, and use Jiang Shui to shred ginger.

3. Wash the carrots, peel them, chop them on the panel, and add a spoonful of salt to marinate for 10 minute.

4. After the lean meat is cured, add half of the chopped green onion, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, Jiang Mo or ginger water, and stir the water drained from the carrot in one direction, then add the chopped carrot and stir well.

5. Take a spoonful of the prepared meat stuffing and round it with your hands.

6. After all the meat stuffing is made into balls, dig a hole in the middle.

7. Beat a quail egg into each small hole, and don't make it too small when making meatballs, otherwise the quail egg liquid will easily flow out. Put it on a steamer and steam for 20 minutes.

8. Fill the soup bowl with half a bowl of water, add appropriate amount of edible salt, soy sauce, oyster sauce and corn starch and mix well. Put the base oil in the wok, add the chopped green onion and garlic to stir-fry until fragrant. Pay attention to the heat. Don't stir-fry the chopped green onion and garlic. Add the prepared juice until the soup thickens, pour it evenly on the steamed dishes, and sprinkle with chopped green onion leaves to make it perfect.

Xiangling braised pork

Ingredients: a catty of pork belly, 0/2 wonton soup, salt, flavored powder, thick soy sauce, brown sugar, fresh soup and salad oil.

Practice:

1, cut the pork belly into squares and blanch it for use;

2. Add oil to the pot, add a proper amount of brown sugar to fry, then add pork belly, fresh soup, salt, miso powder and soy sauce, burn pork belly into braised pork, and put it in a container;

3. Add oil to the pot, heat it to 70%, add the wonton soup, fry it until it is golden and crisp, then remove it and put it on the table next to the braised pork.

Sweet and sour vegetable rolls

Ingredients: cabbage, salt, vinegar, Chili sauce and sugar.

Practice:

1, separate the cabbage leaves, wash and drain.

2. Add water to the pot and bring to a boil. Cook the leaves in the pot one by one until they are 7-8 minutes cooked, pick them up and let them cool naturally.

3, the leaves are tiled, evenly coated with salt and Chili sauce and rolled up.

4, a layer of vegetable rolls and a layer of sugar, stacked in a container, add vinegar to drown the vegetable rolls.

5, put it in the refrigerator, and it tastes great after 2-3 days!

Flammulina velutipes with minced garlic

Ingredients: a bag of Flammulina velutipes, a head of garlic, light soy sauce, steamed fish soy sauce, sugar, pepper oil, sesame oil.

Practice:

1. Peel the garlic and cut it into minced garlic. Put a little oil in the pot to make the minced garlic smell, then turn off the heat.

2. Cut off the roots of Flammulina velutipes, break them into small pieces and spread them on a plate, covered with fragrant minced garlic.

3. Put the Flammulina velutipes in the pot and steam it for 7-8 minutes until the Flammulina velutipes are soft and cooked. At this time, there is a lot of water in the plate, so pour the water into the pot.

4. Add two spoonfuls of soy sauce, two spoonfuls of steamed fish soy sauce, one spoonful of sugar and one spoonful of pepper oil to the Flammulina velutipes soup in the pot, boil the soup, and then add one spoonful of sesame oil.

5. The soup is poured on the Flammulina velutipes. Finally, sprinkle a little chopped green onion to decorate the plate.