Overlord trotters
Raw material:
500 grams of pig's trotters, 20 grams of millet pepper section, 100 grams of Shuifa small shiitake mushrooms, 100 grams of green peas, chopped green onions.
Seasoning:
Appropriate amount of salad oil, light soy sauce, salt, chicken essence, cornstarch.
Production:
1. Treat 500 grams of pig's trotters, boil them in a pot of boiling water and remove them;
2. Fry in the oil pan until the skin is golden brown, remove and chop into pieces for later use;
3. Put a little salad oil on the wok on the fire, add 20 grams of millet pepper and stir-fry until fragrant, mix in an appropriate amount of fresh soup, put in the pig's trotters and simmer until medium-cooked;
4. Add 100 grams of shiitake mushrooms and 100 grams of green peas, add light soy sauce, salt and chicken essence, simmer until the pig's trotters are soft and ripe, add them to a clay pot and sprinkle with chopped green onions.
Garlic open-back shrimp
Raw material:
500g prawns, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of red pepper
Method:
1. Wash the shrimp bubbles, cut off the feet and head of the shrimp, cut it from the middle, do not cut the tail into sections, wash the cut shrimp to remove the shrimp intestine shrimp line, and place the tail upward.
2. Chop the garlic, cook the vegetable oil, add half of the garlic and fry it until yellow, pour it into the raw garlic, add salt and chicken powder and mix well to form oil and garlic, and evenly coat the shrimp.
3. Finely chop the green and red peppers.
4. After the water is boiled, steam in the steamer for 10 minutes, and after taking it out, you can pour out a part of the soup on the plate and wipe the edge of the plate clean. Sprinkle with chopped peppers.
5. Take a clean pot and pour oil and boil until there is white smoke, then pour it on the shrimp.
Stuffed bamboo fungus with mixed vegetables and crab meat
Ingredient:
Crab (about 2000 grams), 10 wild bamboo fungus, 500 grams of silver sprouts, 10 grams of parsley, 100 grams of eggs, 10 grams of bell peppers, a little minced garlic, salt, chicken powder.
Production:
1. Kill the crab, dismantle the crab body for later use, cut the crab legs with scissors, and take the meat for later use.
2. Soak the wild bamboo fungus, wash the head and tail, remove the head, cut the parsley and red bell pepper into shreds, and fry until fragrant for later use.
3. Beat the crab meat with eggs, silver sprouts, salt and chicken powder, fry it into an osmanthus shape, and sprinkle the parsley shreds and red pepper shreds on the noodles.
4. Stuff the crab leg meat into the bamboo fungus, steam it in the steamer for 5 minutes, and then take it out and put it in shape.