the first type: Qifeng cake.

1. Take two pots without water and oil, separate the egg white and yolk, and put them into the two pots respectively. Heat 7 grams of corn oil to about 7 degrees, pour it into a basin, sieve 95 grams of low-gluten flour, and stir until there are no dry flour particles. Add 6 egg yolks, add 6 grams of pure milk and mix well again.

2. Drop a few drops of lemon juice into the egg white pot to remove fishy smell, beat it with an egg beater at low speed until the egg white bubbles, add 2 grams of white sugar, beat until the foam becomes fine, then add 2 grams of white sugar, and beat until the egg white appears lines, and add the last 2 grams of white sugar.

3. Beat the egg whites until they are creamy, and lift the eggbeater so that the egg whites will not flow back. Add one-third of the egg white into the egg yolk bowl and stir evenly with a knife. Pour the egg yolks into the bowl with egg whites, and mix them again.

4. Brush a layer of oil in the cake mold, pour the egg paste into the mold and shake it a few times to shake out the bubbles. Adjust the steam oven to 14 degrees, heat up and down, preheat for 5 minutes, put the mold in the baking tray, put it in the middle layer of the steam oven, adjust the temperature to 14 degrees, heat up and down, and bake for 7 minutes.

the second type: steamed turbot.

specific method: after removing internal organs, clean the Duobao fish, cut several knives on the fish, put them into a pot, add appropriate amount of chopped green onion, shredded ginger and cooking wine, and marinate for 2 hours. Put the marinated Duobao fish in a dish, smear appropriate amount of salt on the fish, add appropriate amount of chopped green onion and shredded ginger, put it in a steaming oven, steam for 8 minutes in quick steaming mode, stew for 2 minutes, take it out, pour out the steamed soup, sprinkle appropriate amount of chopped green onion, shredded ginger and shredded carrot, and pour hot oil.