1, braised pork, hot and sour potato shreds, steamed eggs.
I bought and processed the meat the day before, and immediately started to burn it when I got home from work. I put the processed meat in the pot and stir-fried it until it was oily. After the skin turned yellowish, I put in a handful of rock sugar and stir-fried it with low fire until the rock sugar completely melted into amber. Then put the stir-fried pork belly into the pot and stir-fry until the pork belly is covered with sauce color.
Add cooking wine, ginger, onion and 2 star anises, stir well, then add 2 tablespoons of soy sauce, 1 spoon of soy sauce, stir well with a little salt 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 and dry. Turn to high heat and stir-fry until the soup is dry, and then turn off the fire. After serving, sprinkle some chopped green onion on it.
When cooking meat, prepare shredded potatoes, cut them into shreds, blanch them, pour a 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 some delicious food before cooking.
2, stir-fried Portunus, stir-fried Hangzhou cabbage, fried fish and fish ball soup.
Open the crab cover of Portunus trituberculatus, remove the crab lungs and umbilicus, clean the shell with a brush, cut the crab's body in half, and coat the yellow part of the cut crab with a layer of powder, so that the yellow will not be lost when frying. Pour the right amount of oil into the pot, add the ginger and stir-fry the onion until fragrant.
Put the crab meat into the pot and stir-fry 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 the pot and boil it for 5 minutes, then turn off the heat. Sprinkle chopped green onion before turning off the heat.
Boiling soup with fried fish and fish balls is very delicious and simple. Put the two ingredients together, boil them in water, stew them for a while, and add some salt to taste them. There is too much water in Hangzhou cabbage. It is full of water when fried, but it tastes tender.
3, fried shrimp, steamed hairtail with chopped pepper, stir-fried embroidered brocade.
Wash and drain the shrimps, pour proper amount of oil into the pot, stir-fry the shrimps with ginger until fragrant, stir-fry until discolored, add salt, soy sauce for seasoning, pour a little water into it and boil, and sprinkle with chopped chives before taking out.
I bought two hairtail, the middle section is prepared 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, and the meat is delicate and tender, which is more delicious than hairtail from other places. Stir-fry the embroidered brocade with fragrance and serve it in 5 minutes.
4, yam fried shrimp, cod balls, mushrooms, loofah soup, steamed eggplant.
Remove the head and shell of prawns, rinse the shrimp line, add a little cooking wine, salt and white pepper, and marinate for 10 minute. Black fungus is soaked and cleaned 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.
Hot pan with cold oil, 60% hot, put the marinated shrimps in the pan and stir-fry until they change color, then take them out for use. Pour a little oil into the pot again, add carrot slices and stir-fry evenly. Put the drained yam and black fungus into the pot respectively, stir-fry evenly, put the green pepper into the pot and stir-fry evenly, then add a little salt and 1 teaspoon to taste, pour in a little water and turn off the heat after boiling.
Remove the old roots of the crab mushroom, clean it and cut it into long sections. Peel the loofah, rinse it and cut it into blocks with a hob. Add a proper amount of water to the pot. After boiling, put the crab-flavored pot in 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 into the loofah and stir-fry until the loofah changes color. Put the drained crab mushrooms and cod balls together in the pot. Stir-fry well, add fresh water without ingredients, boil and add appropriate amount of salt to adjust the taste. Boil it again and you can turn off the fire.
Clean eggplant, cut it into small pieces, put it in a steamer and steam it with rice, then add a sauce, 1 spoon soybean sauce and 1 spoon seafood sauce, mix well, add appropriate amount of sugar and oil and steam it. If you like spicy food, you can use hot sauce or add a millet pepper.
5, braised crucian carp, steamed eggs, fried vegetables.
Clean crucian carp, absorb the water on the surface, so that it will not stick to the pan when frying. After frying until both sides are golden yellow, add soy sauce, soy sauce and cooking wine, add a proper amount of water to boil, add a little sugar to taste, and sprinkle chopped chives before cooking.
Add two eggs to the clams, and you can make a tender and delicious steamed clam egg. Take out the clams after scalding, break the eggs into pieces, add water according to the ratio of1:1.5, mix well, put them in, and steam1. Nowadays, vegetables are delicious and sweet when fried casually.
6, crab crucian carp soup, stinky soy beans, mushrooms and fried vegetables.
3 crabs and a crucian carp, clean the crabs, remove the crab cheeks and stomach, rinse and cut the crab heart into two halves, pour oil in the pot, add the crucian carp to fry until both sides are golden yellow, add cooking wine and ginger, then add a proper amount of water, put the crabs together, boil over low heat, cook together until the soup is white, add a proper amount of salt to taste, and sprinkle chives before taking out.
Clean the edamame first, drain the water, pour a proper amount of oil into the pot, add edamame, stir-fry together, then add light soy sauce, soybean sauce, stir-fry together, add a proper amount of water, boil over high heat, then turn to low heat, and cook until edamame is tender and tasty. Green vegetables and mushrooms are the best partners. Dry mushrooms are soaked, washed and fried with green vegetables.
7. Crab powder, steamed crab, steamed taro in sauce, and fried vegetables.
Remove the crab meat from 4 crabs, put proper amount of lard in a hot pot, add crab roe, add other crab meat after the crab paste is fried, stir well, add a little salt and 1 teaspoon soy sauce, add proper amount of water, add an egg after boiling, stir well, add proper amount of vinegar, and add appropriate amount of water starch to thicken, then turn off the heat.