Ham meat, fish head, cooked bamboo shoots, shredded green onion, ginger, cooking wine, salt, monosodium glutamate, cooked lard
Ham and bamboo shoots cut the same size rectangular slice. Fish head to cut open, wash, into the boiling water, scalded, fished out and drained.
Set the casserole on a high fire, under the cooked lard, 40% hot, put in the fish head frying, participate in cooking wine, green onion, ginger (pat broken), turn the fish head, injected with boiling water, cover the pot and boil for a while.
To milk soup juice thick, you can fish head into the soup pot, symmetry, will be ham slices, bamboo shoots slices between the exhibition row in the fish.
The pot of soup with salt, seasoning and then burn a little, pick off the ginger, poured into the soup pot, drizzled with cooked oil is ready.
Steamed guppy with ham
Accessories: guppy, ginger, ham, cilantro, salt, yellow wine.
Practice: guppy washed, fish body oblique cut a number of places; pour a little yellow wine, salt, wipe the whole body; ginger, ham slices embedded in the cutter;
steamer boil water, the fish into the; steam over high heat for 7-8 minutes, take out the sprinkling of parsley decoration can be.
Superfluous small shrimp 25 grams, ham slices 3 slices (cut into fine grains), ham soup 3 spoons, green beans (blanched) 15 grams, 2 eggs, 250 grams of rice, 10 grams of green onions.
Heat an iron skillet and slide it through a round, reserving 25 grams of oil.
When it is hot, put down the beaten eggs, and at the same time under the scallion stir-fry, put down the rice and stir-fry dry (grain evacuation).
Put in the slipped shrimp and green beans and stir-fry well. There is no need to put any other seasoning.
Ham with chicken fir
Raw materials: 600 grams of chicken fir. Ham 150 grams of starch (fava beans) 10 grams. monosodium glutamate 1 gram pepper 1 gram salt 3 grams of sesame oil 10 grams.
The fir is washed and cut into 8 cm long, 3 cm wide, 3 mm thick rectangular slice.
Slice the ham into slices 1mm thick and the same length and width as the fir.
Take 1 bowl, one slice of chicken fir and one slice of cloud leg in the bowl and put it neatly.
The rest of the fir and cloud legs on top, add 100 ml of chicken broth, on the cage on high heat steaming for 15 minutes, take out and turn the plate.
Set the frying pan on medium heat, inject 500 ml of chicken broth, salt, monosodium glutamate, pepper, burn.
When boiling, use wet starch to thicken the gravy, drizzle with sesame oil and pour on the chicken fir.
Cold ham
Raw materials: white onion two sections, 160 grams of ham, monosodium glutamate, salt, vinegar, sesame oil.
Slice the scallions, cut the ham into pieces, (or cut diagonal slices) the scallions and ham into the basin.
Pour the salt, monosodium glutamate and vinegar into the pot with warm water and mix well. Add the sesame oil to the plate.
Stewed elbow with ham
Ingredients: 1 pork elbow, ham 1 cut, mushrooms, asparagus, green onions and ginger, cooking wine, broth, chicken essence, water starch, sesame oil
Methods: clean the pork elbow, blanch through the pot of boiling water, and then put a little wine, green onions and ginger to cook.
Cooked pork elbow off the bone, the elbow meat sliced.
Shortening the mushrooms and remove the tips, asparagus washed and sliced, ham sliced spare.
Place the mushrooms, asparagus, thinly sliced ham and elbow slices in one layer.
After the soup is cooled, remove the floating oil, strain it, and pour it into the dish with the elbow slices, not over the yards of ingredients.
Steam the ingredients in a steamer over high heat for 20 minutes, then turn the heat down to medium and steam until crisp-tender.
Pour the soup into the pot, add chicken broth, sesame oil, colored peppers and diced carrots, and add water starch to thicken the sauce.
The tuned soup boiled, pour to the ham stewed elbow can be.