Wuchang fish 1 strip, 2 red pepper

20g of sesame oil and 20g of shallots.

Garlic paste10g, ginger10g.

Appropriate amount of white pepper, cooking wine15g

Salt 1 tsp, vinegar 30g.

20 grams of steamed fish and soy sauce.

1. Wuchang fish is cleaned, and the middle part is cut into pieces with a knife (it can be cut or not, and the knife method without cutting is to cut from the back, and the parts of the fish belly are connected. Personally, it is better to cut off the shape and facilitate pickling)

2. Put the cut fish skin in a large bowl, add ginger slices, salt, white pepper, cooking wine and vinegar, 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 to make the shape of proud as a peacock, then sprinkle the minced ginger and garlic on the surface, put it in the steamer that has been SAIC, and steam for about 8- 10 minutes.

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

Steamed beef with flour

350g of tender beef and 90g of steamed pork rice noodles.

8 grams of onion and ginger each, and the salt is suitable.

Dried lotus leaf 1 piece, salad oil 1.5 tbsp.

Pixian bean paste 1/2 tablespoons

Cooking wine 1 spoon, soy sauce 1 spoon

1. Wash beef, cut it into pieces with a thickness of 0.5cm, soak it in clear water for 10 minute, then rinse it with running water and drain it.

2. Chop onion and ginger, chop Pixian bean paste and add it to beef. Add cooking wine, soy sauce and salad oil, mix well and marinate for 15 minutes. Then pour in steamed pork rice noodles and mix well. At this time, if you feel weak, add salt appropriately.

3. Wash the dried lotus leaves, boil them in boiling water, take them out immediately, rinse them with cold water and dry them.

4. Cut the lotus leaves into appropriate sizes and spread them on the steamer, and then spread the mixed beef on the lotus leaves.

5. Put it into a steamer, steam it on high fire for about 8 minutes.

Sanxian wax gourd

200g wax gourd, ham160g

About 6 fresh mushrooms, chicken juice 1 tbsp.

Oyster sauce 1 tsp, a little salt

Water starch 1/2 tablespoons, sesame oil 1/2 tablespoons.

1. Wash and peel the wax gourd and cut it into large pieces with a thickness of about 1cm.

2. Cut the ham into 0.5cm pieces with the same size as the wax gourd.

3. Wash fresh mushrooms, soak them in hot water for a while, then remove them and rinse them, and cut them in half according to their size.

4. Put the three materials together.

5. Put it on a steamer and steam for 8 minutes after the water boils.

6. Pour out the juice steamed from the plate, heat it in a pot, add chicken juice, salt and oyster sauce, stir well, and pour in water starch to thicken it. Then pour the sauce on the three fresh wax gourd. Then pour in sesame oil.

Delicious scallop

Scallops and tomatoes

Sweet corn kernels and onions

Garlic, soy sauce

1. Wash scallops, remove the dirt inside, rinse and drain; The shell is also cleaned with a brush.

2. Blanch the tomatoes with hot water, peel them and cut them into dices; Wash and dice onions; Chop garlic.

3. Add oil to the pan. When it is 50% hot, add minced garlic and diced onion until fragrant. Then add diced tomatoes and corn kernels and stir well quickly. Don't stir for a long time.

4. Stir-fried chopped vegetables are evenly poured on scallops.

5. Put the scallops into the steamer, steam for 6 minutes after aeration.

6. Take out the steamed scallops and put them on the plate. Transfer them into soy sauce and serve.

Steamed eggs with fish flavor

4 eggs and 50g meat stuffing.

0/0g of dried auricularia auricula/kloc-and 0/0g of chopped green onion/kloc-.

5g of Jiang Mo and 5g of minced garlic.

4 grams of spicy bean paste and 3 grams of salt.

Sugar, vinegar, sesame oil, water starch, the right amount.

1. Beat the eggs into a bowl, add salt and a little water and beat evenly; Soak auricularia auricula, remove impurities, and chop.

2. Put the egg liquid into a steamer and steam it gently until cooked.

3. Heat a wok, pour oil into it, stir-fry minced meat, add minced garlic, Jiang Mo and spicy bean paste, stir-fry until fragrant, then add salt, white sugar and a small amount of water to boil, add fungus to boil again, thicken with water starch, pour in vinegar and sesame oil, and sprinkle chopped green onion to make fish-flavored juice.

4. Pour the fish sauce on the steamed eggs.

Steamed prawns with garlic and vermicelli

Shrimp, Longkou vermicelli and garlic

Cooking wine, soy sauce, salt, chopped green onion

1. Open the back of the shrimp, remove the intestines, pour a little cooking wine and marinate with soy sauce for half an hour.

2. Peel and peel the garlic and cut it into minced garlic; Put the oil in the pan, add two-thirds of the garlic when it is 30% hot, stir-fry the fragrance with low heat, turn off the heat immediately when it changes color, pour in the remaining one-third of the garlic and a little salt, and mix well.

3. Longkou vermicelli is soaked soft, put it on a plate to make a base, put prawns on the vermicelli, and evenly spread a layer of garlic on the shrimp meat. Mix the cooking wine and raw shrimp meat

Pour it over and steam for 8 minutes.

4. Finally, sprinkle chopped green onion when you are out of the pot, and burn some hot oil from the pot and pour it.

Steamed meat pie with mushrooms and horseshoes

Pig forelegs, dried mushrooms

Light soy sauce, salt, sesame oil

Water, chopped green onion, horseshoe

Ginger, dried starch, cooking wine

1. Separate the fat and lean pork from the pig's forelegs, cut the fat into fine particles, mix with 1 teaspoon of dry starch and a little sesame oil, and chop the lean pork and ginger into minced meat.

2. Dried mushrooms are soaked in water in advance, cut into small pieces, and water chestnuts (water chestnuts) are washed, peeled and chopped into pieces.

3. Put the minced lean meat into a bowl, and add the fat meat, minced mushrooms, minced horseshoes and other seasonings. Add water several times and stir in one direction until the glue starts. ;

4. Put the mixed minced meat into a deep dish with a wide mouth. After the water in the steamer is boiled, move the dish into the steamer and steam it over high fire 15 minutes. After turning off the fire, take advantage of the hot air and sprinkle with shallots.

Steamed chicken with fermented bean curd

Tender chicken, Jiang Mo, minced garlic.

Red pepper, fermented bean curd, soy sauce

Soy sauce, sugar, yellow wine

Sesame oil and pepper

1. Crush fermented bean curd, and mix with other marinades.

2. Wash and drain the tender chicken and cut it into small pieces. Add Jiang Mo, minced garlic, shredded pepper and the prepared sufu marinade, mix well and marinate for about 30 minutes.

3. Put it in a boiling steamer and steam it over high fire for about 15-20 minutes until the chicken is cooked.

Steamed eggplant with cold sauce

Eggplant, garlic, soy sauce

Laoganma, spicy oil

Salt, vinegar, chopped green onion

1. Wash the eggplant, cross-cut two sections, make a few longitudinal cuts with a knife, don't cut it, code it in the plate, steam it for 15 minutes, then pour out the steamed water and let it cool for later use.

2. Chop the garlic, mix well with all the seasonings, sprinkle the seasonings on the eggplant, and add a little chopped green onion to decorate.

Thousands of steamed meat rolls

Thousands of sheets (thin tofu skin) 5 sheets

250g pork stuffing and 4 dried mushrooms.

Jinhua ham 50g, eggs 1 piece.

Ginger 1 piece, leek leaves 10 root

Yellow rice wine 1 spoon, light soy sauce 1 spoon

White sugar 1 teaspoon, salt 1 teaspoon

Dry starch 1 teaspoon

1. Jinhua ham chopped, dried mushrooms soaked and chopped. Wash leek leaves and scald them with hot water. Beat an egg into the pork stuffing, add soy sauce, white sugar, salt and a little water and beat in one direction until it is thick.

2. Add chopped Jinhua ham and chopped mushrooms into the meat stuffing, continue to beat, and finally add dry starch and mix well, even if the stuffing is finished.

3. Spread out thousands of sheets, cut into large pieces of about 20x 15cm, put the meat stuffing on the top of thousands of sheets, roll it forward, then fold the two sides to the center, seal the two ends, and finally roll it to the head. Tie the scalded leek leaves.

4. Put the meat rolls into a plate and steam them in a steamer for 15 minutes.