Steamed pork pie with salted egg yolk
Ingredients details
Appropriate amount of pork, appropriate amount of raw salted duck eggs, appropriate amount of minced onion and ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of white pepper, appropriate amount of water
Method
Prepare the ingredients, minced pork (one-third fat and seven-tenth lean) and raw salted duck eggs.
Add onion and ginger, cooking wine, light soy sauce, oyster sauce, white pepper and water to the minced pork.
Add another salted egg white.
Stir clockwise until evenly mixed. Use a spoon to make a small hole in the meat filling to prevent the egg yolk from shifting.
Put it into a steamer and steam it for about 15 minutes.
After steaming, take it out, pour the soup in the bowl into the pot and thicken it with water starch.
Tips
Adding water when stirring the minced meat can make the meat taste smoother and more tender.
Because salted egg white is added, there is no need to add salt.
Fried eggplant
Ingredients: 1 eggplant, 30 grams of chopped peanuts, 10 grams of green onions, 3 cloves of garlic, 15 grams of light soy sauce, 20 grams of oyster sauce, 30 grams of peanut oil, 2 salt grams, 20 grams of water.
Method:
Wash the eggplant first.
Chop green onions, peppers, ginger and garlic.
Crush the peanuts into fine pieces.
Add a little salt, light soy sauce, and oyster sauce to an appropriate amount of water to make a sauce.
Put oil in the pan and fry the eggplant.
Then add half of the minced garlic.
Pour in the sauce and fry it to make the eggplant cook faster.
When the eggplant is mature at 7.
Add the remaining garlic, chili pepper and half of the chopped green onions and cook until cooked.
Place it on a plate and sprinkle with the remaining minced green onions and chopped peanuts. Ready to enjoy
Soy sauce chicken
Ingredients details
Half chicken, shredded ginger, 1 piece garlic, 3 grains peanut oil, 50g soy sauce, 50g sesame oil, 10g salt 0.5 spoon
Method
Wash the chicken and put it on a plate for later use.
Shred the ginger and mince the garlic and set aside.
Pour appropriate amount of peanut oil into the pot.
Pour in the same amount of soy sauce.
Pour in a little sesame oil.
Add a little salt.
Mix the ingredients in the pot evenly.
Put the chicken into the pot so that each piece of chicken is coated with the sauce.
Cover the pot and cook over medium heat.
After the pot is steaming for 10 seconds, reduce the heat to low, open the lid and flip each piece of chicken, then cover the pot and cook for another minute before flipping, using the same method until the chicken is cooked.
Add garlic and shredded ginger, and simmer for another 2 minutes.
Chop the chicken into pieces and pour the sauce in the pot over the chicken.
Tips
1. The amount of peanut oil and soy sauce poured in is 1:1
2. The amount of salt should be less because of the soy sauce. Much more.
Beef with smooth eggs
Ingredients details
Tender beef 200 grams, eggs, 5 chopped green onions, appropriate amount of salt, 1 teaspoon of sugar, 1/2 teaspoon of Shaoxing wine, 1 tablespoon of Shaoxing wine 2 teaspoons of sesame oil, 1 teaspoon of pepper, 1 teaspoon of chicken stock, light soy sauce, 1 tablespoon of baking soda, 1/3 teaspoon of starch, 2 teaspoons of water, a little water
Method:
Beef fluffed with the back of a knife , cut into thin slices, add Shaoxing wine, light soy sauce, chicken essence, sugar, chopped green onion, baking soda, starch, a little water, 1 teaspoon sesame oil and marinate for 30 minutes.
Beat the eggs, add chopped green onion, salt, pepper, chicken essence, 1 teaspoon sesame oil, and a little water, mix well and set aside.
Pour vegetable oil into the wok, heat until 40% hot, slide the beef slices until 80% cooked, and remove.
Pour the smooth beef into the egg liquid and mix well.
Leave a little oil in the pot and heat it until it is warm, then pour in the beef that has been mixed with egg liquid.
Add oil while frying. Turn off the heat when the egg liquid is not completely solidified. Finally, pour in sesame oil and stir evenly. Remove from the pan and place on a plate to form a mountain shape.
Oyster sauce lettuce
Ingredients details
Rice amount of lettuce, right amount of water, starch, garlic, right amount of oyster sauce, right amount of cooking wine, right amount of light soy sauce/steamed fish drum oil, right amount of white sugar, right amount of chicken essence, right amount of pepper Appropriate amount of edible salt
Method
Chop the garlic into minced garlic, add oyster sauce, steamed fish drum oil, chicken essence, cooking wine and pepper to the bowl, stir well and set aside.
Add water, sugar, salt and oil into the pot and bring to a boil over high heat.
After the fire comes to a boil, turn off the heat and add the lettuce, turn it over, remove and drain, and set aside on the plate.
In another pot, heat the pot with cold oil, add minced garlic and stir-fry over low heat until fragrant.
Add a bowl of water and bring to a boil.
Add the prepared sauce, stir well and bring to the boil again.
After boiling, pour in water starch to thicken.
When the soup becomes thick, turn off the heat, pour it on top of the lettuce, and mix well when eating.
Tips
1. Oyster sauce and soy sauce are salty, so there is no need to add additional salt.
2. Whether it is blanching or frying lettuce, the time should not be too long.
3. Try replacing the light soy sauce with steamed fish drum oil for seasoning, but the taste is still different.
Boiled shrimp
Ingredients details
500g fresh sand shrimp 2 slices ginger 4 cloves garlic rice wine 1 tablespoon salt 1 teaspoon Lee Kum Kee seafood soy sauce 2 tablespoons sesame oil appropriate amount
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Method
Wash the shrimps and use toothpicks to pick out the shrimp threads and prepare.
Slice ginger, smash 2 cloves of garlic into flat pieces, mince the other 2 cloves of garlic and pour in seafood soy sauce.
Put an appropriate amount of water under the pot, add ginger, garlic and salt, then pour in rice wine.
After boiling, add the sand shrimp.
As soon as the shrimp curls and turns red, turn off the heat, simmer in water for 1 minute, remove the trimmed beards and place on a plate
Put oil in another pot.
After the sesame oil is heated, pour it on the garlic soy sauce.
After peeling the shrimp, it is eaten with the prepared garlic soy sauce. It is very delicious.
Tips
1. Use fresh shrimps for boiled shrimps
2. The soy sauce for sauce is best to use seafood soy sauce or good soy sauce
3. Turn off the heat immediately after the shrimp body curls and turns red, and simmer it in water for 1 minute. This will make the shrimp fresh and tender.
Braised braised wing root
Ingredients details
500g chicken wing root, 1 large piece of ginger, 1 green onion, braised juice 3 tablespoons of cucumber, appropriate amount of cooking oil
Method
Wash the wing roots and set aside.
Slice ginger and cut green onions into flowers.
Add braised juice and water in a ratio of 1:3 to make braised sauce and set aside.
Prepare a small section of cucumber.
Cut the cucumber in half and then cut it diagonally into five slices as shown in the picture for serving on the plate.
Boil water in a pot, add cooking wine, and drain the chicken wing roots.
Put oil in the pot and sauté the ginger slices until fragrant.
Add the wing base and fry over medium heat until the skin is golden brown.
Pour in the blended sauce.
Simmer over medium-low heat until the juice is reduced and serve. Decorate with cucumber knots.
Three Cups of Chicken
Ingredients: 1 young rooster, 20 grams of green onions, 20 grams of ginger, 100 grams of rice wine, 100 grams of soy sauce, and 100 grams of salad oil.
Method:
Wash the chicken first.
Salad oil, soy sauce, rice wine, green onions, and ginger.
Use a knife to chop into small uniform pieces.
Put the chicken pieces into the casserole.
Add onions and ginger.
Pour the salad oil, soy sauce and rice wine into the pot, bring to a boil over high heat and skim off the foam.
Turn to low heat and simmer for 30 minutes. Turn the chicken pieces over after 10 minutes to avoid sticking to the pan.
Remove from the pan and enjoy.
Boiled cabbage sum
Ingredients details
250 ??grams of cabbage sum, appropriate amount of salt, appropriate amount of oil, appropriate amount of water, appropriate amount of light soy sauce, appropriate amount of garlic
Method
Choose the cabbage hearts, wash and drain.
Crush the garlic and mince it.
Prepare water in a pot, bring to a boil over high heat, and pour in a little oil.
Add appropriate amount of salt.
Pour in the cabbage leaves and blanch until green.
Pick up the leaves, add the heart stems and blanch until green.
Heat oil in a pot, add minced garlic and sauté until fragrant.
Pour in the light soy sauce, mix well and pour it onto the dish of cabbage.
Ready to start.
Tips
1. Choy sum is easy to cook, so it should not be cooked for a long time. It is best to have a bright color and crisp texture after cooking.
2. Adding oil and salt to the water can make the cabbage greener and taste more uniform.
Steamed catfish with black bean sauce
Ingredients details
One piece of Xijiang catfish, appropriate amount of ginger and green onion, 50 grams of black bean sauce, appropriate amount of soy sauce
Method
>Remove the belly of the fish and wash it
Cut the fish into thick slices of about 1 cm and serve on a plate.
Sprinkle with shredded ginger, chopped green onion, tempeh, and add soy sauce.
Put water in the pot and bring to a boil, put the fish into the pot and steam it for 8 minutes.