Steamed meat preparation time: 20 minutes cooking time: 60 minutes Ingredients: pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g) and onion/kloc-. 60 grams of oil: 1. Heat the griddle on medium heat, put the rice in, stir with a spatula, and then add pepper and stir together. The spilled beige turns yellow, smells good, and then spreads out to cool. Put the fried rice into a pulverizer and mash it into coarse powder. 2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui, and wash and chop the parsley. 3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl. 4. Add water to the steamer and bring it to a boil. Put the bowl with raw rice flour into the steamer, put it on the drawer and steam it for 60 minutes until cooked. Take it out, turn it over and buckle it on the plate, and sprinkle with coriander for decoration. Preparation time of sweet and sour pork chop: 20min Cooking time: 40min Ingredients: pork chop 500g, rice vinegar 2 tbsp (30ml), soy sauce 1 tbsp (15ml), chives 1 teaspoon (5g), salt 1/2 teaspoon (3g Chicken essence 1 teaspoon (5g), 3 tbsps of oil (45ml), 2 pieces of garlic and 2 tbsps of sugar (30g) Practice: 1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture. 2. Slice the ginger and garlic, and cut the onion obliquely into thick slices. 3. Heat the wok on high fire, pour in the oil, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry. 4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes. 5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire. The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, and the color will be more rosy. It's best to buy chopped ribs in the supermarket or let the butcher process them for you. Preparation time of wax gourd meatball soup: 30min Cooking time: 15min Ingredients: pork stuffing 150g, wax gourd 150g, egg white 1 slice, cooking wine 1 teaspoon (5ml), Jiang Mo 1 teaspoon (5ml). Chicken essence 1/2 teaspoon (3g), coriander 3g, sesame oil 1 teaspoon (5ml) Practice: 1. Peel the wax gourd and cut it into 0.5cm thick slices ... 2. Put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, and be careful not to forget to add salt, add appropriate amount according to your own taste, and then stir well. 3. Boil the soup pot with water, add ginger slices and turn to low heat. Squeeze the minced meat into a uniform meatball and put it into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking together. 4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot. Preparation time of braised chicken with mushrooms: 30min Cooking time: 40min Ingredients: tender chicken 1 piece (1000g), 50g dried mushrooms, 20g watercress, pepper 1 teaspoon (5g), refined salt 1 teaspoon (5g), 50g ginger, etc. 2 teaspoons of cooking wine (10ml), 2 teaspoons of soy sauce (10ml), 25g of rock sugar, 50ml of oil and 2 pieces of star anise. Methods: 1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them for later use. 2. Wash the whole chicken, cut the chicken head, chicken wings and chicken feet into Gasskin, then cut the chicken in half, cut the chicken into a rectangle with a width of 2cm, and cut the chicken head, chicken wings and chicken feet into 3cm segments. 3. Heat the wok with high fire, add oil to heat it, and then put the chicken pieces in the hot oil pan and stir fry. When the chicken becomes hard and discolored, add cooking wine, ginger slices, watercress and pepper, stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water (not on the chicken surface) and a small amount of salt, soy sauce, rock sugar and star anise. 4.6. Cover and stew until cooked in July, then add mushrooms and cook for about 15 minutes. When taking out, add onions and chicken essence. Sauté ed crispy sausage with leek moss Ingredients: crispy sausage Accessories: leek moss, egg seasoning: salt, chicken essence, pepper, cooking wine Cooking method: 1, cut the crispy sausage into sections for later use, cut the leek moss into sections, and add salt, cooking wine, pepper and a little water to the eggs and stir evenly; 2. Pour oil into the pan. When the oil is hot, put in the crispy sausage and take it out. Pour in the eggs and stir-fry until cooked. Then add leek moss and stir-fry over high heat. Add cooking wine, salt and chicken essence to taste. Stir-fry the crispy sausages together. Features: crisp and fresh, it is a delicious dish with rice. Crispy eel main ingredients: mushrooms auxiliary materials: eggs, red peppers, onions, ginger, coriander seasoning: salt, chicken essence, sugar, starch. Cooking method: 1. Soak the mushrooms, wash them, absorb water, cut them into chopsticks-thick strips (like eels), add salt, chicken essence and sugar and mix well. Add salt, chicken essence and sugar to the eggs and mix well. 2. Heat the pot and pour in the right amount of oil. After the oil is hot, put the eel strips in turn and fry until golden brown, and take out the oil control. After turning off the fire, pour the eel into the pot, add shredded onion, shredded ginger and shredded red pepper, stir-fry with the remaining temperature, and sprinkle with coriander. Features: It looks like a crispy eel, crispy and fragrant. Assorted hot pot ingredients: fresh shrimp, fresh squid rolls, western-style ham, Jinhua ham, cooked chicken legs, meat stuffing accessories: Chinese cabbage, vermicelli, rape, mushrooms, dried rice, winter bamboo shoots seasoning: salt, cooking wine, chicken essence, pepper, sesame oil. Cooking method: 1. Light a fire in a pot, pour in a proper amount of water, and blanch the shrimp, squid and rape respectively. 2. Cut chicken legs, ham, winter bamboo shoots and other raw materials into plates for later use, sit in the pot, put Chinese cabbage, vermicelli and laver on the bottom of the hot pot, and put winter bamboo shoots, mushrooms, rape, chicken legs, ham slices, meatballs, fresh shrimps and squid pieces in turn. Pour the soup of meatballs into the pot, bring it to a boil and stew for a few minutes. Features: Delicious and mellow. Three-color jiaozi is made of pork, cabbage, shrimp and mushrooms as main ingredients, flour, spinach, carrots and eggs as auxiliary materials, and onions, ginger, sesame oil, salt, monosodium glutamate, pepper, cooking wine: 1, pork, cabbage, shrimp and mushrooms as seasoning. 2. Use flour, flour and pineapple juice, flour and carrot juice to make dough of three colors; 3. Finally, package into tricolor jiaozi. Features: Round, cheerful, festive, beautiful and novel home-cooked curry rice. Ingredients: rice and minced beef. Accessories: potatoes, onions, carrots, butter, apples. Seasoning: curry powder, salt, milk, starch, minced garlic and cooking oil. Cooking method: 1. Wash potatoes, onions, carrots and apples, peel them and cut them into dices. 2. light the fire in the pot and add the butter. When the oil is hot, add minced garlic, diced potatoes and carrots, stir well, add diced onion and salt, and cook for a few minutes on medium heat. Put curry powder in a small bowl, add water, stir well, pour into the pot, cook until the potatoes are cooked, add minced beef, pour in a proper amount of milk, hook a little thin paste and pour it over the rice. Diced meat Zhajiang Noodles Ingredients: 300 grams of pork rump, 250 grams of yellow sauce, noodles; Accessories: green garlic, mung bean sprouts, shredded cucumber; Seasoning: cooking oil, salt, sugar, chicken essence, chopped green onion, beer; Practice: 1. Wash pork and cut into diced soybeans, dilute yellow sauce with beer, and cut green garlic into pieces; 2, sit in a pot and ignite, add water, cook the noodles and remove them for later use; 3. Put oil in the pan and stir-fry diced meat in hot oil. Slightly discolored, pour in the prepared yellow sauce, stir fry repeatedly, add white sugar and chicken essence to taste, add salt, and after the water vapor completely evaporates, take the chopped green onion out of the pot, pour it into a bowl with noodles and sprinkle with chopped green onion. Features: salty and fragrant. Eggplant diced noodles Ingredients: eggplant; Daoxiao Noodles Accessories: green pepper, onion, tomato, egg, ginger; Seasoning: chicken essence, soy sauce, starch, aniseed, pepper, cooking oil; Cooking method:1; Dice eggplant, green pepper and red pepper, onion and tomato respectively, and mince ginger; 2. Light a fire in the pot, pour in water, add noodles after the water boils, take them out and put them in a bowl after cooking; 3. Pour oil into the pan. When the oil is hot, add aniseed and pepper first, and then take it out. Then add Jiang Mo, beat in eggs, add onion, tomato, eggplant and green pepper in turn, stir-fry for a while, add soy sauce, chicken essence and a little boiled water, stew for 5 minutes, and then thicken the noodles with water starch. Mashed potatoes with tomato sauce Ingredients: eggplant Accessories: potatoes, onions, ginger, garlic Seasonings: salt, chicken essence, yellow sauce, soy sauce, sugar, sesame oil, broth, star anise Cooking method: 1. Wash eggplant and cut into strips. Wash the potatoes, steam them in a pressure cooker and put them on a plate for later use. Wash onion, ginger and garlic and cut into pieces. 2. light the fire in the pot and pour in the oil. When the oil is 60% hot, add star anise and stir-fry until fragrant, add onion, ginger and minced garlic, add a little yellow sauce and stir-fry until fragrant, then add eggplant seeds, add a proper amount of broth, add soy sauce, salt and chicken essence in turn, and pour mashed potatoes when the soup becomes thick. Stir-fry for a few times. Features: brown color, crisp potatoes, refreshing tomato strips, salty and delicious. Stir-fried eggs with sweet and sour leek Ingredients: eggs, leek accessories: minced meat, tomatoes, ginger seasoning: salt, sugar, vinegar, tomato sauce, cooking wine, pepper, starch, sesame oil. Cooking method: 1. Chop leeks into powder, dice tomatoes and break eggs. Add leeks and tomatoes to the eggs and season with salt and pepper. 2. Ignition in the pan, pouring oil, stir-frying in Jiang Mo, stir-frying minced meat, seasoning with salt and cooking wine, taking out for later use, cleaning the pan, pouring oil, adding eggs when the oil is hot, frying until it is solidified, taking out and putting on a plate, and sprinkling the fried minced meat on it; 3, the remaining oil in the pot, add tomato sauce and a little water and mix well, add salt, sugar, vinegar and pepper to taste, thicken into a sauce, and pour sesame oil on the egg cake. Features: fresh, tender, smooth, sweet and sour. Three-color jiaozi main ingredients: pork, Chinese cabbage, shrimp, mushroom auxiliary materials: flour, spinach, carrots, eggs seasoning: onion, ginger, sesame oil, salt, monosodium glutamate, pepper, cooking wine method: 1, pork, Chinese cabbage, shrimp, mushrooms, made into three fresh cabbage stuffing; 2. Use flour, flour and pineapple juice, flour and carrot juice to make dough of three colors; 3. Finally, package into tricolor jiaozi. Features: Round and round, beaming, festive atmosphere, beautiful and novel.