Shrimp with vermicelli and garlic: flowers bloom with wealth
Ingredients: prawn, vermicelli, garlic, chives, oyster sauce 1 tablespoon, 3 tablespoons of soy sauce, half a teaspoon of sugar and half a teaspoon of salt.
Practice:
1. Soak the vermicelli in warm water in advance. metapenaeus ensis washes it and cuts off the whiskers. Cut the shrimp in half with a knife, take out the shrimp line, chop the shrimp back and forth several times with the back of the knife, and steam it after the tendon is broken, so that the shrimp meat will not curl.
2. Spread the soft vermicelli on the plate, and spread the shrimp back down neatly on the vermicelli, putting it in the shape of a blooming flower;
3, put the right amount of oil in the pot, add minced garlic when the oil is slightly hot, stir-fry until golden brown, add soy sauce, oyster sauce, salt and sugar, stir-fry and season into garlic juice. Stir-fried garlic juice is evenly poured into the shrimp back.
4. After the water is boiled, put it in the pot for 8 minutes (depending on the size of the shrimp). After 8 minutes, sprinkle chopped green onion and garlic on the pot and pour hot oil (it is almost enough to heat the hot oil until it smokes).
Steamed bass: there are fish every year.
Ingredients: perch 1 strip, a little yellow wine, appropriate amount of ginger, onion and garlic, 2 tbsp of steamed fish and soy sauce.
Practice:
1, clean the perch, use kitchen paper to absorb water, and then make two strokes up and down along the middle bone of the fish back, because the meat on the fish back is thicker, so as to make the fish evenly heated and cooked faster.
2. Rub rice wine and salt (don't put too much salt) on the fish skin and massage inside; The fish belly is stuffed with ginger and garlic, and the fish body is also sprinkled with ginger and garlic;
3. After curing, pour some juice from the curing, turn on the steam engine and steam the fish for 6 to 8 minutes;
4. After opening the lid, clip off the onion and ginger, then pour out the steamed juice. The steamed juice has a very strong smell, then put the shredded ginger and onion again, heat the oil, and pour a tablespoon of hot oil on the shredded onion to stimulate the fragrance of the shredded onion.
Steamed chicken with Chinese caterpillar fungus: good luck
Ingredients: half a fresh chicken, appropriate amount of Chinese caterpillar fungus, appropriate amount of shredded ginger, oyster sauce 1 tablespoon, 2 tablespoons of soy sauce, appropriate amount of salt, starch 1 teaspoon, and cooking wine 1 tablespoon.
Practice:
1, wash the Chinese caterpillar fungus flowers first, and then soak them in filtered water for later use.
2. Wash the fresh chicken and cut it into pieces, grab it evenly with shredded ginger, salt, oyster sauce, soy sauce and starch 1 spoon, and marinate it for half an hour.
3. Mix half of the washed and soaked cordyceps with the chicken to make the chicken taste.
4. Finally, put the marinated chicken and the ingredients into the dish, put some Chinese caterpillar fungus flowers on the surface, put cold water into the pot, steam after the water is boiled for about 15 minutes, and sprinkle chopped green onion on the pot to start.
Fried yuba with mushrooms and fungus: happy and rich
Ingredients: appropriate amount of yuba, appropriate amount of dried mushrooms, appropriate amount of dried fungus, appropriate amount of ginger, onion and garlic, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, balsamic vinegar 1 tablespoon, a little salt and a little starch water.
Practice:
1, first soak the yuba in clear water until it has no hard core, and cut it into inches for later use; Cut off the stems of mushrooms after soaking them soft, and then slice them;
2, dried fungus also needs to be soaked in advance, remove those with rough heads and tear them into small flowers.
3. Heat the oil in the pot, stir-fry the ginger and garlic, then stir-fry the yuba, mushrooms and fungus in the pot for about 1 minute;
4, pour in the right amount of water, not too much water, about half of all materials, add soy sauce, oyster sauce, balsamic vinegar and salt, cover the pot and cook for 5 minutes;
5, add a little starch water to thicken the sauce, so that the flavor of the seasoning is more closely combined with the ingredients, stir fry 10 seconds to get out of the pot.
Steamed balls with millet: round and round
Ingredients: 50g of millet, 200g of lean meat, half a carrot, salt 1 teaspoon, soy sauce 1 teaspoon, sugar 1 teaspoon, 2 teaspoons of starch, and appropriate amount of onion.
Practice:
1, soak the millet in water for more than 4 hours in advance, and try to make the millet soft, so that the steamed millet is easier to cook and will not dry;
2. Wash and peel carrots, rub them into filaments and chop them with a knife.
3. Put the pork into a blender, beat it into meat stuffing, put it together with carrots, add chopped green onion, salt, sugar and soy sauce, and stir well, then add starch and stir until it is firm and will not spread;
4. Roll the meat stuffing into meatballs by hand (when making meatballs, you can dip your hands in some water), and wrap the meatballs in millet (millet drains the water).
5. Put it on steamer paper, leaving a gap in the middle (you can also brush the plate with oil and put it on the plate), ignite it in cold water, and steam it for about 25-30 minutes after the water is boiled.
Chinese cabbage stuffed with meat: a bag of hundred treasures and blessings
Ingredients: 200g pork leg, 8 mushrooms, auricularia auricula 1 0g, Chinese cabbage, chives, 3 tablespoons soy sauce, half a teaspoon salt, oyster sauce1tablespoon, a little pepper.
Practice:
1, soak the dried mushrooms and dried fungus, then chop them up for later use, and put the pork into a blender and beat them into minced meat;
2. Stems are removed and leaves are left on the Chinese cabbage. After the water is boiled, blanch the Chinese cabbage for 40 seconds, then cool it, and then add the chives to blanch and remove it, so that it is not easy to break when it is tied.
3. Put minced meat, dried mushrooms and fungus into a large bowl, add soy sauce, oyster sauce, pepper and Jiang Mo, and stir clockwise with chopsticks;
4. Lay the cabbage leaves flat on the chopping board, wrap them in stuffing, tie a knot with chives like a small bag, and then put them on a plate.
5. Put a proper amount of water into the pot, put the prepared small blessing bag into the steamer and steam it for 20 minutes on high fire;
6, steamed blessing bag will produce soup, pour the soup into the pot, add a little soy sauce and water starch to thicken, and pour the juice on the steamed cabbage bag.