Qingfeng Shuang is a traditional local dish in Guangdong Province, which belongs to the Cantonese cuisine family. This dish is chic, clear and pleasing to the eye. Its characteristic is that "Cantonese cuisine" is composed of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine, etc., Cantonese cuisine is known for its excellent cooking techniques and its wide range of ingredients.
<h1>raw material</h1>
500 grams of tofu, lean meat, shrimp meat, egg white, water chestnut, green onion white, tomatoes, shiitake mushrooms, eggplant, sesame oil to taste.
<h1>method</h1>
(1) Take the tofu horizontal knife and cut it into thin slices, make a fan shape, the bottom surface is 2 layers, and set aside.
(2) Combine the lean meat, shrimp meat, egg whites, and make meat, mix it with fine salt and monosodium glutamate, and then spread it on the bottom layer of tofu, and then cover the noodle layer of tofu to form a sandwich.
(3) Make a fan handle skeleton with eggplant, cut the tomatoes into semi-circles, place them on the top of the fan, make a fan pendant of white radish shreds, and steam them in a steamer basket for 5 minutes after molding.
(4) Take it out, use the rest of the bedding to decorate the pattern on the fan surface, sprinkle with sesame oil, and serve.
Assorted winter melon hat is a traditional dish belonging to the Cantonese or Lu cuisine. It is made with winter melon and pork as the main raw materials.
<h1>Required ingredients</h1>
Ingredients: 1 winter melon (weighing about 2 to 2.5 kg is appropriate), pork 250 grams, cooked ham 25 grams, shiitake mushrooms 15 grams, white fruit 100 grams, barley 150 grams
Seasoning: a little pepper, 15 grams of cooking wine, 6 grams of wet starch, 15 grams of salt, 10 grams of monosodium glutamate, chicken broth to taste.
<h1>Preparation method</h1>
1, first peel the winter melon, cut off the seeds, wash the inside and outside with water, blanch it with boiling water, and then put it in a large bowl.
2: Wash and cut the pork into small cubes and rub well with the powder.
3: Soak the barley in cool water and wash it, then put the diced meat, cooked ham, shiitake mushrooms, dried scallops, white fruits, etc. into a stir-fry spoon and rinse with boiling water for about 5 minutes, take it out, drain the water and put it into the winter melon.
4, add pepper cooking wine, salt, monosodium glutamate and other spices, after filling the chicken soup, steam on the cage drawer over medium heat for about 1 hour, should not be rotten, to the melon inside the meat cooked thoroughly, and then take out.
5: Put the winter melon into the soup nest, buckle it into the shape of a hat, and then add the chicken soup to make it.