Tamales
Ingredients: 400 g fine pork belly, 1 potato, 4 slices of ginger, 15 ml LKK secret braised sauce, 100 g rice flour
method:
1. Prepare all the ingredients.
2: Wash and cut the pork belly into pieces. Place the pork belly in a bowl and add the ginger slices.
3: Add Lee Kum Kee's secret braised sauce. Stir and marinate for 20 minutes.
4: Peel the potatoes and soak them in light salt water. Potato chips are placed at the bottom of the bowl and set aside.
5: Wrap the marinated pork with rice noodles. Then place on top of the potato chips.
6: Add an appropriate amount of water to the inner tank of the voltage pot and put it into the steaming rack. Place the rice noodle meat bowl on the steamer.
7, cover the lid and choose nutritious stew - ribs. After the drip prompt, you can open the lid and eat.
Shrimp egg dumpling soup
Ingredients: shrimp, egg dumplings, cooked quail eggs, minced pork, yam, green vegetables, shiitake mushrooms, green onion, ginger, oil, cooking wine, white pepper, sesame oil, soy sauce, oyster sauce
method
1. Shiitake mushrooms, yams, green onion and ginger minced into the minced meat filling, then add salt, sugar, soy sauce, oil consumption, white pepper, sesame oil and mix well, whisk in one direction until the meat filling is strong.
2. Beat the eggs into egg mixture and set aside, pour a little oil without sticking to the frying pan, pour a spoonful of egg liquid and shake until the egg mixture solidifies into a round egg skin.
3. When the egg liquid is semi-solidified, place the meat filling on the egg skin, lift one side of the egg skin to cover the meat filling, and gently press the edges until the egg dumplings are bonded.
4. Heat the oil in the pot, add green onion and ginger and stir-fry until fragrant, add shrimp, drizzle with a little cooking wine, sauté until the shrimp turn red, pour water into the pot and bring to a boil over high heat.
5. Add the egg dumplings, bring to a boil again, turn to medium heat and simmer for 5 minutes, add the shelled quail eggs to the pot, then add the green vegetables and cook until they are broken.
6. Season with salt and pepper, drizzle with sesame oil and sprinkle with green onions before cooking.
Eggplant sauce pork ribs corn
Ingredients: pork ribs, corn, tomatoes, cooking wine, salt, chicken essence
1. Wash the pork ribs, chop them into sections, blanch the water, and remove the washed foam.
2. Cut the corn into sections, then cut into semi-circles, and cut the tomato into cloves.
3. Boil water in a casserole dish, after the water boils, put in the ribs, when it is boiling again, add cooking wine, cover the pot lid, turn the heat down and cook for 1 hour.
4. Add corn and tomatoes, add a little salt and chicken essence, cover the pot and simmer for another 30 minutes.
Stir-fried pork liver with vegetable hearts
Ingredients: 300 g pork liver, 200 g vegetable hearts, salt, minced ginger, cooking wine, sesame oil 3 tsp each, peanut oil 1 tablespoon, monosodium glutamate, minced garlic, pepper 1 tsp each, soy sauce, wet starch, dry starch 0.5 tsp each.
Cut the pork liver into large pieces, wipe the water dry with a cloth, add dry starch and grasp well.
Mix a bowl of soup, salt, soy sauce, monosodium glutamate, pepper and wet starch into a sauce.
Put the bottom oil in the pan, add the heart, fine salt, and sauté to remove. Heat the pan with oil 70%, and slide the pork liver into the pot of oil. Add the oil at the bottom of the pot with minced garlic and ginger, add the pork liver, vegetable hearts and cooking wine, pour in the mixed juice and turn well, add sesame oil and put it on the plate.