1, braised pork, hot and sour potato shreds, steamed eggs.
The processed meat I bought the day before started to burn immediately after I got home from work. I put the processed meat in a pan and fry it until it is oily. After my skin turned yellow, I put a handful of rock sugar and stir-fry it on low heat until it completely melted into amber. Then stir-fry the pork belly in a pot until the pork belly is covered with sauce color.
Add cooking wine, ginger, onion and 2 star anise, stir well, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, add a little salt and stir well, and add enough hot water. After the fire boils, turn to low heat and simmer until the meat is crisp and rotten, and the soup is about to simmer. Turn to high heat and stir-fry until the soup is dry, then turn off the heat. After serving, sprinkle some chopped green onion on it.
In cook the meat, prepare shredded potatoes, shred them, blanch them, pour proper amount of oil into the pot, add minced garlic, stir-fry green and red peppers, add shredded potatoes, stir-fry them with salt, season them evenly, and add vinegar. Eggs can be steamed with rice in a rice cooker, which saves time. Just pour something delicious before cooking.
2. Stir-fry Portunus trituberculatus, stir-fry Hangzhou cabbage, fish and fish ball soup.
Open the crab cover of Portunus trituberculatus, remove the lungs and umbilicus, clean the shell with a brush, cut the crab in half, and coat the yellow part of the cut crab with a layer of powder, so that the yellow color will not be lost when frying. Pour the right amount of oil into the pot, add the ginger slices and stir-fry the chives.
Stir-fry the crab meat in the pot until the crab shell begins to turn red. Add a proper amount of cooking wine and a little salt and stir well. Stir-fry well, add appropriate amount of boiling water, put the shell of Portunus trituberculatus into a pot and cook for 5 minutes, then turn off the heat. Sprinkle chopped green onion before turning off the fire.
Fried fish and fish balls to make soup are delicious and simple. Put the two ingredients together, boil in water, stew for a while, and add some salt to taste. Hangzhou cabbage has too much water. When fried, it is full of water, but it tastes tender.
3, fried shrimp, steamed hairtail with chopped pepper, stir-fried embroidery.
Wash shrimps, drain oil, pour appropriate amount of oil into the pot, stir-fry shrimps with ginger until fragrant, stir-fry until discolored, add salt and soy sauce to taste, pour a little water to boil, sprinkle with chopped green onion and take out of the pot.
I bought two hairtail, the middle of which is going to be used to make salt and pepper hairtail, and the rest is steamed with chopped pepper, which is also very tasty. I bought hairtail from the East China Sea, which is tender and more delicious than hairtail from other places. Stir-fry the embroidered brocade for fragrance, and serve it in 5 minutes.
4, yam fried shrimp, cod balls, mushrooms, loofah soup, steamed eggplant.
Remove the head and shell of the shrimp, wash the shrimp, and marinate with a little cooking wine, salt and white pepper 10 minute. Black fungus is soaked and washed in advance and then torn into small pieces, yam is peeled and cut into small pieces, carrot is peeled and cut into small pieces, and green pepper is seeded and washed and cut into small pieces. Blanch auricularia auricula and yam in advance, remove and drain.
Put cold oil in a hot pan until it is 60% hot. Stir-fry the marinated shrimps in the pan until they change color, and take them out for later use. Pour in a little oil again, add carrot slices and stir well. Put the drained yam and auricularia auricula into the pot, stir-fry evenly, put the green pepper into the pot and stir-fry evenly, then add a little salt and 1 teaspoon for seasoning, pour a little water, and turn off the heat after boiling.
Remove the old roots of crab mushroom, wash and cut into long sections. Peel the loofah, wash it, and cut it into blocks with an iron frame. Add a proper amount of water to the pot. After boiling, put the crab pot into the pot, blanch it in water, take it out and let it cool.
Pour the right amount of oil into the pot, add 60% heat to the loofah, and stir-fry until the loofah changes color. Put the drained crab mushrooms and cod balls into the pot. Stir-fry well, add water without ingredients, and add appropriate amount of salt to adjust the taste after boiling. Cook it again and you can turn off the fire.
Wash the eggplant, cut it into small pieces, put it in a steamer and steam it with rice, then mix a sauce. Mix 1 tablespoon soy sauce and 1 tablespoon seafood sauce, and then steam with appropriate amount of sugar and oil. If you like spicy food, you can use hot sauce or add a millet pepper.
5, braised crucian carp, steamed eggs, fried vegetables.
Wash the crucian carp and suck up the water on the surface so that it won't stick to the pan when frying. After frying until golden brown on both sides, add soy sauce, soy sauce and cooking wine, add appropriate amount of water to boil, add a little sugar to taste, and sprinkle chopped green onion before taking out.
Add two eggs to clams and you can make a smooth and delicious steamed clam egg. Take out the clams after blanching, break the eggs, add water according to the ratio of 1: 1.5, mix well, put in, and steam for 10 minute. Nowadays, vegetables are delicious and sweet when fried casually.
6, crab crucian carp soup, stinky soybeans, mushrooms and fried vegetables.
3 crab and a crucian carp, wash the crab, remove the crab cheeks and stomach, wash the crab heart and cut it in half, pour the oil in the pot, add the crucian carp and fry until both sides are golden, add cooking wine and ginger, add appropriate amount of water, put the crabs together, boil them on low heat, cook them together until the soup is white, add appropriate amount of salt to taste, sprinkle with chives and take them out.
First, clean the edamame, drain the water, pour a proper amount of oil into the pot, add the edamame, stir fry together, then add the soy sauce and soy sauce, stir fry together, add a proper amount of water, bring to a boil with high fire, then turn to low heat and cook until the edamame is tender and tasty. Vegetables and mushrooms are the best partners. Soak dried mushrooms, wash them, and stir-fry them with vegetables.
7. Crab powder, steamed crabs, steamed taro, and stir-fried dishes.
Remove the crab meat from 4 crabs, add a proper amount of lard in a hot pot, add crab roe, stir-fry crab paste, add other crab meat, stir well, add a little salt and 1 tsp soy sauce, add an egg after boiling, stir-fry, add a proper amount of vinegar, add a proper amount of water and starch, and turn off the heat.