Practice: Wash carrots, peel and cut into powder; Chop the ham. Wash the chicken breast, chop it into mud, put it in a container, add salt, cooking wine, soy sauce, sesame oil, pepper, carrot powder and ham powder, stir well, and set aside for pickling.
Take a small piece of ground chicken and cover it with bread crumbs. Put the processed chicken pieces in a pan and fry them with the amount of cooking oil on low fire. Then put the vegetables on a plate with chicken pieces and dip them in sweet salad dressing when eating. Carrots can be blanched before eating. When blanching, put some salt and cooking oil in the water.
2, cold celery kelp shrimp materials: kelp, celery, shrimp, the right amount. A little soy sauce, vinegar, salt, sugar and shredded ginger.
Practice: First, put kelp in a plate, soak it in water for half an hour, then take it out and put it in a pot. After cooking, take it out and cut it into pieces with a knife. Then wash the celery with water, cut it into pieces, then put a plate of hot water and pour some salt, put the shrimps in and take them out, then rinse them with cold water.
Put the three processed ingredients together, then add all the seasonings into it, stir and eat.
3, vegetable skin roll material: 3 pieces of tofu skin, 300 grams of Chinese cabbage. Dried fragrant mushrooms, boiled mushrooms, salt, clear oil and monosodium glutamate.
Practice: Wash the Chinese cabbage, blanch it in a boiling water pot, cut it into pieces after controlling the moisture, cut off the corners of the tofu skin and cut each piece into four equal parts. Boil the water-soaked mushrooms and dried mushrooms in a boiling water pot, remove them, and then cut them into shreds.
Put Chinese cabbage, mushrooms and dried fragrant herbs into a large bowl, add a little salt, add a little clear oil and monosodium glutamate and mix well for filling.
Spread out the bean curd skin, put proper amount of vegetable stuffing into each bean curd skin (the edges of the bean curd skin are also put in), then roll it up one by one and put it in a plate, put it in a cage and steam it over high heat for about 5 minutes to take it out.
4. Fish head tofu soup materials: fish head 1 piece (about 500g), tender tofu 1 box, 8 shiitake mushrooms, 3 pieces of green onion, 3 pieces of salt from ginger 1 teaspoon (5g).
Practice: wash the fish head, split it from the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks 1cm thick. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.
Pour oil into the frying pan, and when it is 70% hot, add the fish head and fry it on both sides with medium heat (about 3 minutes on each side). Put the fish head on one side of the pot, saute the scallion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.
Add mushrooms, cover and simmer for 50 minutes. Add salt, add tofu and cook for 3 minutes.
5. Mushroom lean meat material: egg 1 piece, 20 grams of lean pork. A little soy sauce, salt, mushrooms, milk and cooking wine.
Practice: break the eggs and add salt, cooking wine, soy sauce and milk. Slice the lean pork and add a little salt, cooking wine and soy sauce to make it into ignorance; Slice the mushrooms.
Put the lean pork and mushrooms in a large bowl, pour in the broken egg juice, and steam it with an electric cooker.