First, eggplant and shrimp are slippery
Ingredients preparation: eggplant, prawns, salt, pepper, eggs, starch, onions, peppers, steamed fish and soy sauce.
Operating steps:
1, after washing the eggplant, cut it in half vertically from the middle, put the plane down, cut it every 2 cm, and cut it every two knives to make an eggplant clip.
2. The prawns peel off the shrimp shells to take the shrimps and chop them into shrimp paste for later use.
3. Add salt and pepper into the shrimp paste and mix well, then add half an egg white and 1 spoon starch and stir in one direction.
4. Stuff the shrimp paste into the eggplant folder, and put it into the plate in turn in a flat way to form a flower shape.
5. Put the plate into the steamer, steam for 10 minute after the water is boiled, and steam until the shrimp paste turns red. After steaming for a long time, the eggplant turns black.
6. After steaming, take it out, pour steamed fish soy sauce, put chopped green onion and pepper rings, and burn some hot oil to pour out the fragrance.
Second, shrimp Yu Zi tofu
Ingredients preparation: eggs, prawns, Yu Zi tofu, steamed fish and soy sauce, onions and carrots.
Operating steps:
1, cut Yu Zi tofu into 3 mm thick discs, put them in the plate in turn, and put each piece together with the previous one. This makes the shape more uniform.
2. Prepare 2 eggs, beat them in a bowl, stir them up with chopsticks, add1:1water and a little salt and mix well. Pour the egg liquid on the dish of Yu Zi tofu, and remember to brush the bottom of the dish in advance.
3, prawns remove the shrimp shell, peel off the shrimp, pick out the shrimp line for use, and shred the onion and carrot.
4. Put the plates of Yu Zi tofu and egg liquid into a steamer and steam for 10 minute until the egg liquid is solidified, and put shrimps in the middle and steam for another 5 minutes.
5. After steaming the shrimps until they change color, take them out, put shredded onion and shredded carrot in the middle, pour some steamed fish soy sauce, and finally burn some hot oil and pour it on the shredded onion to explode the fragrance.
Third, garlic oysters
Ingredients preparation: oysters, garlic, millet pepper, coriander, salt, seafood soy sauce and oil.
Operating steps:
1, pry open the shell of the oyster, leave half of the meat for use, and then rinse it.
2. After peeling garlic, put it on the chopping board and press it flat, and then chop it into garlic. The smaller the garlic particles, the more fragrant it is.
3. Wash the millet pepper and cut it into pepper rings, then cut the coriander into pieces and put it in the plate for later use.
4. Pour more oil into the pot, add minced garlic, stir-fry slowly with low fire until the garlic is fragrant, add the millet pepper rings, continue to stir until the millet pepper rings are soft, turn off the heat, add 1 spoon seafood soy sauce and a little salt, and stir well. Pay attention to the salty taste of oysters, so don't make garlic oil salty.
5. Put the oysters into the plate in turn and put them flat to prevent garlic oil from flowing out. Then put a spoonful of garlic oil on each oyster.
6. Put the whole plate into a steamer, cover the pan and steam for 10 minute after boiling, steam until the oysters are separated from the shell, and sprinkle with minced coriander and millet pepper rings.
Fourth, steamed beef with flour
Ingredients preparation: beef tenderloin, steamed pork rice flour, sweet potato, oyster sauce, soy sauce, pepper, pepper powder and salt.
Operating steps:
1, sliced beef tenderloin, soaked in clear water with bleeding water, squeezed out the water, put it in a bowl, add 1 spoon salt, 1 spoon oyster sauce, 1 spoon soy sauce, 1 spoon pepper powder and mix well.
2. Peel the sweet potato, cut it into thin slices and put it into the bottom of the steamer in turn.
3. Pour a bag of steamed pork rice noodles into the marinated beef slices, add a small amount of water several times and mix well to keep the surface of the rice noodles moist, so that the steamed beef tastes more tender.
4. Put the beef slices wrapped in rice flour on the sweet potato slices in turn, then put the steamer into the steamer, steam for 60 minutes after the water is boiled, and steam until the beef is soft and rotten.
Five, chopped pepper fish head
Ingredients: silver carp head, chopped pepper, cooking wine, pepper, white sugar, steamed fish soy sauce, oyster sauce, onion, ginger and garlic.
Operating steps:
1, cut some minced garlic, ginger slices and chopped green onion for use.
2. Chop the fish head from the middle, spread it flat on a plate, put ginger slices on the bottom of the plate, pour 1 spoonful of cooking wine, 1 spoonful of salt and 1 spoonful of white pepper on the fish head, massage it by hand to let the fish head absorb it, and set aside for a while.
3. Pour oil into the pan, add minced garlic and stir-fry until fragrant, add 3 spoons of chopped peppers, and add 1 spoonful of oyster sauce, 1 spoonful of steamed fish and soy sauce, 1 spoonful of white sugar according to the spicy degree you like, and stir-fry until the chopped peppers are soft and fragrant.
4. Pour the fried chopped pepper on the fish head, put the plate in a steamer, and steam after the water is boiled 15 minutes.
5. Take out the steamed fish head, sprinkle chopped green onion on it, burn some hot oil on it, and the onion flavor will burst out, and the fish head with chopped pepper will be ready.
Steamed eggs in six or three colors
Ingredients preparation: eggs, preserved eggs, salted duck eggs, ham, salt and pepper.
Operating steps:
1, prepare 2 salted duck eggs, peel off the skin, separate the egg white from the yolk, and keep the yolk for later use.
2. Prepare 2 preserved eggs, also peel off the skin, cut into small dices and put them in the dish for later use.
3. Dice 1 ham and put it on a plate for later use.
4. Separate the egg whites and yolks of four eggs, put them into two bowls respectively, and add 1 spoon salt and 1 spoon pepper to the egg whites and mix well. Egg yolks are also mixed.
5. Pour the preserved egg diced, salted egg yolk diced and ham diced into the egg white bowl and mix well, so that the three diced are evenly distributed.
6. Find a shallow square or rectangular bowl, brush the oil inside, pour the egg white liquid mixed with three kinds of dices, put the bowl in a steamer, and use a spoon to remove the floating foam on the surface.
7. Cover the lid, steam in the steamer for about 10 minute, and steam until the surface is solidified and white. Open the lid and pour the broken egg yolk liquid, and continue steaming for about 20 minutes until it is completely steamed.
8. Steamed, open the lid and take it out with gloves. After cooling, demould it, then slice it and put it on the plate. Adjust a dip with soy sauce, vinegar and Chili oil.
Seven, egg yolk lion head
Ingredients preparation: meat stuffing, eggs, rape, ginger, onion, salted duck egg yolk.
Operating steps:
1, prepare 300 grams of pork stuffing with 7 points lean and 3 points fat, and beat two eggs into the meat stuffing.
2. After the eggs are beaten, stir the meat stuffing in one direction, so that the meat stuffing can fully absorb the eggs, and the meat stuffing that absorbs the eggs will become smooth and tender.
3. Add chopped green onion, Jiang Mo, 1 tablespoon pepper, 2 tablespoons soy sauce, appropriate amount of salt and soy sauce, and stir all the seasonings in one direction to make the minced meat stir hard, so that the minced meat will taste very elastic.
4. Add some steamed bread residue to the meat stuffing, so that the meatballs taste more fluffy and stir evenly.
5. Put a quarter of the meat stuffing into the palm of your hand, gently flatten it, wrap a salted duck egg yolk in the meat stuffing, and then make it into a round ball.
6. Put the big meatballs wrapped in duck egg yolk into a flat plate and make four meatballs at a time. Then steam in a steamer for 15 minutes, and steam the meatballs.
7. Pour a proper amount of oil into the wok, add chopped green onion and garlic to stir-fry the fragrance, pour a proper amount of soy sauce, soy sauce and white sugar into the wok, then add some water starch to thicken the juice.
8. Pour all the thick soup on the meatballs, and our salted egg Four Joy Meetballs will be ready.
Eight, braised pork with plum vegetables
Ingredients preparation: pork belly with skin, plum, onion, ginger and garlic, pepper, fragrant leaves, star anise, pepper, cooking wine, soy sauce, soy sauce, fermented bean curd, sweet noodle sauce, spiced powder, pepper powder and white pepper.
Operating steps:
1, put pork belly in cold water, add onion, ginger, star anise, fragrant leaves, cinnamon and pepper, add appropriate amount of cooking wine and a little salt, cook for half an hour, take it out of the pot and let it cool for later use.
2. Soak the dried plum vegetables in advance, and cut them into pieces with a knife to facilitate the taste. Cut chopped green onion, minced garlic and Jiang Mo for later use.
3. Punch a few holes in the pork belly skin with a toothpick, then brush some soy sauce on the skin and put it in a ventilated place to dry the moisture on the surface of the skin.
4. Add 3 tablespoons of light soy sauce, 1 spoon of dark soy sauce, 1 piece of fermented bean curd, 1 spoon of sweet noodle sauce, 1 spoon of cooking wine, appropriate amount of spiced powder, appropriate amount of pepper powder, appropriate amount of white sugar, and mix well with a spoon.
5. The oil temperature in the pot is about 60% hot. Put the pork belly skin down into the oil pan and cover it to prevent the oil from being burnt.
6. Fry until the color of the skin becomes darker, and turn over and fry the other side. After frying, the skin is soaked down in cold water.
7. Soak for about half an hour, and a lot of bubbles will rise on the surface.
8. Cut the fried pork belly vertically from the skin and cut it into pieces with a thickness of two or three millimeters. Don't cut it too thick.
9. Put the sliced meat into a bowl, add the juice prepared before, add the onion, ginger and star anise leaves, mix them evenly by hand, and marinate for one hour, so that the meat can fully absorb the juice.
10, take out the marinated meat slices, with the skin facing up, and code them by hand one by one, and put them down into the bowl.
1 1, heat the oil in the pan, add chopped green onion, minced garlic and ginger and pepper segments, stir-fry until fragrant, add the cut plum vegetables, stir-fry the plum vegetables until soft, then pour in half the juice of the cured meat and stir evenly.
12, put the fried plum vegetables on the meat slices in the bowl and compact them by hand.
13, put boiling water on the pot, put the bowl on the steamer, steam for one and a half hours, take it out of the pot after steaming, put a plate on the top of the bowl, hold the bowl and the plate with both hands, quickly reverse it and take it off.
14. Pour the remaining cured meat juice into the pot, add appropriate amount of water starch, boil it until it is thick, pour it on the braised meat, and sprinkle chopped green onion on the surface to decorate it.