Raw materials: 100 grams of sea cucumber, 75 grams of fish maw, 50 grams of abalone, 100 grams of fish
skin, 100 grams of prawns, 3 pairs of duck loin, 25 grams of dried scallops, 5
0 grams of fish, 50 grams of chicken, 20 grams of mushrooms, 40 grams of bamboo shoots, 50 grams of goat's tongue mushrooms, 4 rape core, ham, 25 grams of chicken, 25 grams of oil. 25 grams, 75 grams of lard, chicken
25 grams of oil, 15 grams of wine, 15 grams of soy sauce, 10 grams of sugar, 5 grams of monosodium glutamate
, 10 grams of cornstarch, green onion, ginger, 500 grams of chicken broth.
Practice 1. sea cucumber, fish maw, abalone, fish skin washed, all cut into feathery slices, mushrooms washed and de-stemmed, a piece of two petals, morel mushrooms washed and dried
net do not change the knife, and mushrooms together, on the cage steamed crispy and rotten to take
Out of the duck loin washed and boiled peeled off the skin, a piece of two petals, the ham cut a
word slice;
2. Rape core washed, cut 6 cm long strip, and then changed into two petals
. Lard into the spoon to boil, the rape core into the soaked. Cut bamboo shoots into
slices, shell shrimp and cut into thick slices, mix with a little egg white and cornstarch
paste, and cook in warm oil. Prepare chicken yuan and fish yuan in advance. Dried scallops
to peel off the old teeth, meat on the cage steamed;
3. frying ladle on the fire, add one or two lard, add chopped green onion, ginger
minced fry a little, and then add the chicken broth, then all the material down the ladle, smooth
sequence add shaoxing wine, salt, sugar, burned to taste, and then add soy sauce, then
thickened with a little water starch, and then add a little lard
All the best
Ingredients: tofu, 1 brick, 8 bamboo piths, 20 grams of Chinese cabbage, 8 vegetable stalks
Seasoning: oyster sauce, salt, sugar, chicken powder, sesame oil
How to prepare: soften the bamboo piths and the elm ears, cut into pieces, and boil them in water. Tofu slices steamed, spread on the bottom of the dish. The vegetables are cooked, around the edge of the dish. Add a small amount of oil, put on the soup and seasoning, bamboo pith, elm ear back to the wok, buried offerings, that is.
Step by step
Ingredients: Ningbo rice cake, 4 pieces of cabbage, 8 taels of thin slices of meat, 6 taels of mushrooms, 8
Seasoning: stock, a little salt
Methods: marinate the meat in soy sauce, sugar, cornstarch, and set aside. Wash the vegetables, cut into pieces and set aside. Wash mushrooms, cut into pieces and set aside. Cut the rice cake into thin slices. Add soup into a pot, bring to a boil, add rice cakes, mushrooms and seasonal vegetables. After boiling, drop the lean pork slices, and when cooked through, add a little salt to taste, that's it.
Scalliphyllum Scallop and Cucumber
Ingredients: 8 scallops, 2 cucumbers, a little Qiang, a little green onion
Seasoning: stock, soy sauce, sugar, oyster sauce, sesame oil, water, wine, a little salt
Methods: Scallop, soak in water, steam and soften the cucumber, peel it, cut it in slices, remove the pith, and fill it with scallops. The mushrooms are washed, and then flushed with water. Mushrooms into the wok, add seasonings, braised until soft and flavorful, on the plate in the center of the plate, keep part of the juice. Steam the melon, put it on the plate; put it around the mushrooms and put the juice on the melon, that's it.
As for the picture, you can find it here/show/6280.html