Raw materials:

400g of pork chop, 5g of fermented soybean 1 5g, 5g of garlic, 5g of ginger, cooking wine 1 tbsp, salt 1 2 tbsp, soy sauce 1 tbsp, sugar 1 tbsp, oyster sauce/kloc-0.

Exercise:

1. Chop the ribs into small pieces, wash them until there is no blood, then soak them in clear water for about 15 minutes, take them out and drain them.

2. Chop the dried lobster sauce, chop the ginger and garlic into a small bowl, add cooking wine, salt, soy sauce, oyster sauce, sugar and pepper and mix well to make lobster sauce.

3. Pour the prepared lobster sauce into the ribs and mix well. Pour in 1 tbsp cooking oil and mix well.

4. Add raw flour and stir well. Steam in a boiling pot for about 15 minutes until the ribs are cooked and rotten.

2. Steamed scallops with garlic vermicelli

Raw materials:

4 scallops, half a handful of vermicelli, appropriate amount of shallots, appropriate amount of ginger, 1 cloves of garlic, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil, appropriate amount of salt and 2g of chicken essence.

Exercise:

1, scallops are washed, and the vermicelli is soaked in warm water for use 10 minutes in advance; Slice ginger, 1 clove garlic into minced garlic, and onion into chopped green onion; Heat a little oil in the pan, turn to low heat, add 1/2 minced garlic and stir-fry until fragrant.

2. Add a little salt to the minced garlic and the other half raw garlic, and mix the chicken essence well for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them out with shells and sprinkle a little salt evenly.

3. Put the cut scallop meat on the vermicelli, evenly pour a little yellow wine into each vermicelli, and sprinkle the garlic.

4. Put a few shredded ginger in the boiling water pot, steam for 5 minutes, take it out, pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, burn a pot of oil until it smokes, and then pour it evenly on the chopped green onion to stimulate the fragrance.

3, chopped pepper Flammulina velutipes

Raw materials:

300g of Flammulina velutipes, 2 tablespoons of chopped pepper, 2 shallots, vegetable oil 1 tablespoon, steamed fish sauce 1 tablespoon.

Exercise:

1. Rooted Flammulina velutipes, washed and drained.

2. Put the washed Flammulina velutipes into a dish, add chopped peppers, boil and steam for three minutes.

3. after steaming, pour off the remaining water in the dish, sprinkle with chopped green onion, and pour with steamed fish and soy sauce.

4. Then pour in hot vegetable oil.

4. Steamed cod with mushrooms

Raw materials:

1 cod, 2 dried mushrooms, 2 shallots, 3 slices of ginger, 1 teaspoon of cooking wine, 1 teaspoon of steamed fish and soy sauce.

Practice: 1, wash mushrooms and cut into pieces; Slice onion and shred ginger.

2. Put the onion ginger on the steaming plate, and then put the washed cod slices on the onion ginger.

3. Put mushrooms on cod, add cooking wine, steamed fish and soy sauce.

4. Shake the plate gently and let the juice spread evenly on the ingredients.

5. Boil hot water in a steamer, steam cod for 10 minute, and sprinkle with chopped green onion.

5. Steamed eggplant with cold salad

Raw materials:

Eggplant (purple skin), 3 shallots, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar,

Exercise:

1, the eggplant is peeled, washed and put into a steamer, and steamed for about 10 minutes. The whole eggplant can be steamed to prevent the absorption of excess water. Chopsticks are easily punctured, which means it is steamed. )

2. Let the steamed eggplant cool, tear it into long strips and put it on a plate.

3. Add chopped green onion, sesame oil, cold soy sauce, salt and sugar and mix well. Red is medlar, which is used for decoration. Eating spicy food can be changed into red pepper)

6, open screen Wuchang fish

Raw materials:

Wuchang fish 1 strip, 2 red peppers, 20g sesame oil, 20g shallot, mashed garlic 10g, ginger 10g, appropriate amount of white pepper, cooking wine 15g, salt 1 tsp, 30g vinegar, half a tsp of chicken essence, etc.

Practice: 1, Wuchang fish is cleaned, and the middle part is cut into pieces with a knife (it can be cut or not, and the cutting method is to cut from the back, and the parts of the fish belly are connected together. Personally, I think cutting is better and more convenient for pickling)

2. Put the cut fish skin into a large bowl, add ginger slices, salt, chicken essence, white pepper, cooking wine and vinegar, mix well and marinate for 5- 10 minutes.

3. Discard the fish tail, put the fish head up on the plate, fan the fish fillets in the plate into a triumphant shape, then sprinkle the minced ginger and garlic on the surface, put them in the steamer of SAIC, and steam for about 8- 10 minutes.

4. Cut the small red pepper obliquely into rings, cut the shallots into small pieces, take out the steamed fish, pour off the steamed water, decorate the tail with red pepper rings, sprinkle with chopped green onion, and finally pour the steamed fish soy sauce and sesame oil.

7. Steamed pumpkin with garlic

Raw materials:

300g of pumpkin, red pepper 1 tbsp, garlic, onion 1 tbsp, ginger 1 tbsp, broth 1 tbsp, soy sauce, sesame oil 1 tbsp, and water.

Exercise:

1. Peel the pumpkin, remove the pulp, wash it, cut it into pieces about 0.3 cm thick and put it on a plate.

2. Heat the wok and pour in the vegetable oil. Add garlic when the oil temperature is 40%. Stir-fry garlic until golden brown, then add chopped green onion, Jiang Mo and red pepper and stir-fry until fragrant.

3. Pour in soy sauce, broth, sesame oil and boiling water, and turn off the fire.

4. Pour the cooked garlic crisp juice on the pumpkin slices.

5. Put in a steamer, boil and steam for 6-7 minutes, then sprinkle with chopped green onion.

8. Steamed chicken legs with chopped peppers

Raw materials:

2 chicken legs, peas 1, chopped pepper 1, ginger 1, 5 cloves of garlic, seafood sauce 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, pepper 1 spoon.

Practice: 1, obliquely cut a few knives on the chicken leg to facilitate pickling and savoring; Put the cut chicken leg into a bowl and add some salt, garlic, ginger, soy sauce, seafood sauce, cooking wine and pepper.

2. Massage evenly by hand and put it in the refrigerator for more than two hours; Take out the marinated chicken legs, put them on a plate, and spread them with chopped peppers.

3. Boil a pot of boiling water, add the right amount of salt and a few drops of oil, and put the sweet beans in; Remove the blanched sweet beans for later use.

4. Steam the chicken legs for another twenty minutes; Take it out and put the sweet beans aside.