To this end, glory share 10 steamed vegetables, each of which is exquisite and generous. You can do anything you like. It's an honor to entertain your relatives and friends with them. It also means that you are thriving. Collect it for interested friends. Maybe you can use them.
Ingredients: 20 prawns, vermicelli 100g, garlic paste (garlic 30g, soy sauce 10g, oyster sauce 2g, chicken powder 2g, salt 2g and sugar 5g).
1. Soak the vermicelli in advance.
2. Open a big knife on the shrimp back, then pick out the shrimp line, then beat the shrimp back with the back of the knife and spread out the shrimp meat.
3. Wash prawns and try to dry them with absorbent paper.
4. Put the vermicelli on the plate, then spread the prawns and drizzle with garlic sauce.
5. Steam on high fire for 5 minutes, then pour in hot oil.
Ingredients: pork belly 200g, glutinous rice 1 50g, egg1piece, raw flour 20g, garlic10g, salt10g, soy sauce10g, and oyster sauce 2g.
1. Soak glutinous rice for use 2 hours in advance.
2. Chop pork belly into meat stuffing, add eggs, salt, soy sauce, oyster sauce and raw flour and stir well.
3. Knead the meat stuffing into meatballs by hand.
4. Put the meatballs in glutinous rice and wrap them with a layer of glutinous rice.
5. Steam in a steamer 15 minutes.
Ingredients: scallop 10, vermicelli 200g, garlic paste (garlic 30g, soy sauce 10g, oyster sauce 2g, chicken powder 2g, salt 2g, sugar 5g).
1. Remove sandbags from scallop meat, then wash scallops and scallops, and marinate scallop meat 10 minutes with salt and cooking wine; Soak the vermicelli for 10 minute.
2. Wash scallop meat after ten minutes; Cut the vermicelli into 4cm, put it on a scallop, and then put the scallop meat.
3. Pour the garlic sauce on the scallop meat and steam for 12 minutes.
4. Pour the hot oil on the scallop meat after taking out the pan.
Required materials: a big fish head, 1 slice of ginger, 2 cloves of garlic, 20 ml of soy sauce, 40 g of chopped pepper, 3 g of chopped green onion, 2 g of sugar, 20 g of cooking oil and a little white wine.
1. Cut both sides of the fish head, then clean it, and marinate the fish head with Chinese liquor 10 minute.
2. Mix chopped pepper, garlic, Jiang Mo, soy sauce, white sugar and edible oil into a sauce.
3. Steam the fish head in a steamer for 3 minutes.
4. After three minutes, pour out the water from the fish head plate, pour in the chopped Chili sauce and steam for another 8 minutes.
5. Pour in hot oil and sprinkle with chopped green onion.
Required materials: bass 1 strip, 20g garlic, steamed fish black soybean oil, chopped green onion, and proper amount of edible oil.
1. First, clean the mucus and black film on the bass.
2. Don't cut, put the fish back flat, roll it into a circle and put it on a plate.
3. Steam on high fire for 8 minutes, and then pour out the water of the steamed fish.
4. Spread garlic, pour in steamed fish and soy sauce, then pour in hot oil and sprinkle with chopped green onion.
Required materials: pork belly 1 kg, dried plum 100g, 2 tablespoons of cooking oil, 2 tablespoons of soy sauce, 0/0g of salt, proper amount of star anise, fragrant leaves, cinnamon and cooking wine, and proper amount of starch.
1. Plum vegetables are soaked for half an hour in advance; Pork belly is cut into pieces of ten centimeters.
2. Boil water in a pot, add star anise, fragrant leaves, cinnamon and cooking wine, and boil the pork belly for about 30 minutes.
3. Pick up the pork belly, smear it with soy sauce and marinate for 10 minutes.
4. Pour an appropriate amount of cooking oil into the pot and fry the skin of the pork belly until it is crisp.
5. Then slice the pork belly.
6. Squeeze the plum vegetables and fry them in the pot.
7. Then spread the pork belly in a bowl first, then add the fried dried plum vegetables, buckle the vegetables and put them on a plate.
8. After steaming for 30 minutes on medium heat, pour out the soup of dried plum vegetables (don't pour it out).
9. Add salt, sugar, soy sauce and cooking oil to the soup to adjust the taste, and then add starch to thicken it.
10. Just pour the sauce on the pork belly.
Required materials: 3 eggs, appropriate amount of clams, 5g of salt, pepper 1g, soy sauce and chopped green onion.
2. Beat the eggs into a bowl, add salt and pepper, and stir into egg liquid.
3. Add twice as much water to the egg liquid and mix well again.
4. Put the opened clams into the bowl, and then pour the egg liquid into the bowl.
5. Steam in a steamer for 10 minute.
6. After cooking, pour in the right amount of soy sauce and sprinkle with chopped green onion.
Required materials: a bass, shredded ginger and onion, steamed fish and soy sauce.
2. Put the perch upright on a plate and steam it in a steamer for 8 minutes.
3. After steaming, pour out the water in the steamed fish.
4. Then put shredded ginger and shredded onion on the fish, drizzle with steamed fish black soybean oil, and then drizzle with hot oil.
Required materials: loofah 1, vermicelli 100g, garlic sauce (garlic 30g, salt 5g, soy sauce 2g, oyster sauce 4g, sugar 2g).
2. Spread the vermicelli flat on the plate, and then put the loofah segments.
3. Pour the garlic sauce on the surface of the towel gourd section.
4. Steam on high fire for 5 minutes.
Required materials: 2 baby cabbage, vermicelli 100g, sugar 5g, soy sauce 20g, oyster sauce 5g, garlic 10g.
2. Remove some leaves from the outside of the doll plate, and then put the rest in a plate.
3. Put the soaked vermicelli in the middle.
4. Add sugar, soy sauce, oyster sauce, garlic and a little water into the bowl to make juice.
5. Pour the juice on the vermicelli, and then steam in a steamer for 10 minutes. Sprinkle chopped green onion on the pot.