Ingredients: 500g wax gourd, scallion 1 segment, ginger 1 small piece, cooking wine 10ml, oyster sauce 10ml, sugar 10g, a little chicken essence and a little salt.
Practice:
1. Wash the wax gourd, dig out the wax gourd into balls with a round fruit spoon, cut the green onion into small pieces, and slice the ginger for later use;
2. Put a little oil in the pot, add white sugar, stir-fry the white sugar with low fire, stir-fry and color the winter melon balls after bubbling, add cooking wine, oyster sauce, onion slices, ginger slices, and add water to cover the pot and cook for about 5 minutes with low fire;
3. After seeing the thick soup, sprinkle a little chopped green onion to get out of the pot.
Illustrative course on the practice of steaming duck with powder;
Ingredients: 500g of duck, half a cup of rice and glutinous rice, five or six star anises, salt, oil, pepper, cooking wine, soy sauce, a little sugar and ginger.
Practice:
1, wash half a duckling (excluding duck head and duck's paw), chop it into small pieces, add salt, cooking wine, soy sauce, pepper, a little sugar and ginger, mix well, and marinate for one to two hours. It is best to marinate it in the refrigerator in summer.
2. After the rice and glutinous rice are washed, put them into the pot together with the star anise, and stir-fry until the rice grains turn yellow (if you like the taste of pepper, you can also stir-fry a little pepper first).
3. Remove the star anise from the fried rice and let it cool. Divide it into two times and put it into a cooking machine to make powder (the thickness is according to personal preference, and if you like it thicker, beat it less for a while).
4. Mix the beaten rice flour and salted duck pieces with proper vegetable oil, and steam in a steamer for 50 minutes. If using a pressure cooker, steam in a medium-low fire for 25 minutes.
Illustrative course on how to cook shrimp with thick eggs;
Ingredients: four eggs, five fresh shrimps, onion, oil, salt and a little pepper.
Practice:
1, shelled shrimps, peeled shrimps and chopped at will, not too fine, washed onions and cut flowers.
2. Add it to the egg liquid, add a proper amount of salt and a little pepper and stir it into a uniform egg liquid.
3. Heat the pan, put a little oil, pour in the egg liquid, and after the bottom solidifies, slowly roll it up from below.
4. Move the rolled egg roll to the lower part, brush a layer of oil on the bottom of the pot, pour in the remaining egg liquid, and roll it up layer by layer.
5. Cut the omelet into small pieces and eat it directly or with a little jam.
Illustrative course on the practice of vegetarian burning sweet potato powder;
Material: sweet potato starch 200G.
Practice:
1, sweet potato starch melts with 5 times of cold water.
2, small and medium fire cooking, cooking while stirring, anti-paste pot
3. Turn off the fire when it is completely transparent.
4. Pour into the crisper, smooth the surface and let it cool completely. (If it's hot, you can put it in the refrigerator after there is no temperature to speed up the setting.)
5. Pour out and cut into pieces after setting. (Cut it smaller, it's easier to taste)
6. Heat the oil in the pot, pour in the sweet potato powder and stir fry quickly. You can use more oil, so it's not easy to burn the pot. Be careful when you pour it.
7. Add a little cooking wine, soy sauce, soy sauce, salt and sugar, and appropriate amount of water.
8. Dry the soup with fire, and sprinkle with chopped green onion after cooking. Stir-fry while cooking, prevent the pan from burning, and don't be short of chopped green onion, which will make this dish fragrant.
Illustrative course of curry chicken wings;
Ingredients: chicken wings, potatoes, carrots, curry pieces (original flavor)
Practice:
1, chicken wings cut into small pieces, washed and drained.
2. Dice potatoes and carrots
3. Take the oil pan, add the chicken wings and stir-fry until the color changes, and pour in the diced vegetables and stir-fry until they are soft and rotten.
4. Add curry blocks and appropriate amount of water, stir-fry until the curry melts and the soup is thick.
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