Practice: Wash carrots, peel them and cut them into powder; Cut the ham. Wash the chicken breast, chop it into mud, put it in a container, add salt, cooking wine, soy sauce, sesame oil, pepper, carrot powder and ham powder, and stir well for later use.
Take a small piece of chicken and cover it with bread crumbs. Put the processed chicken pieces into the pot and fry them with proper amount of cooking oil on low fire. Then put the vegetables on a plate with chicken pieces and dip them in sweet salad dressing when eating. Carrots can be blanched before eating. When blanching, put some salt and cooking oil in the water.
2, cold celery kelp shrimp materials: kelp, celery, shrimp, the right amount. A little soy sauce, vinegar, salt, sugar, shredded ginger.
Practice: First, put the kelp in a dish, soak it in clear water for half an hour, and then take it out and put it in a pot. Take it out after cooking and cut it into pieces with a knife. Then wash the celery with clear water, cut it into pieces, then put a plate of hot water and pour some salt, put the shrimp in and take it out, and then rinse it with cold water.
Put the three processed ingredients together, then add all the seasonings and eat after stirring.
3, vegetable skin roll material: 3 pieces of tofu skin, 300 grams of Chinese cabbage. Dried mushrooms, boiled mushrooms, salt, clear oil, monosodium glutamate.
Practice: Wash the Chinese cabbage, blanch it in a boiling water pot, control the moisture, cut into pieces, cut off the corners of the tofu skin, and cut each piece into four equal parts. Blanch the water-soaked mushrooms and dried mushrooms in a boiling water pot, take them out, and then cut them into shreds.
Put Chinese cabbage, mushrooms and dried coriander into a large bowl, add a little salt, add a little clear oil and monosodium glutamate and mix well.
Spread out the bean curd skin, put an appropriate amount of stuffing into each bean curd skin (the edge of the bean curd skin is also put in), then roll it up one by one and put it in a plate, put it in a cage and steam it for about 5 minutes.
4. Fish Head Tofu Soup Ingredients: 1 fish head (about 500g), 1 box of tender tofu, 8 mushrooms, 3 green onions, 3 pieces of ginger salt 1 teaspoon (5g).
Practice: wash the fish head, split it from the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them.
Pour the oil into the wok, add the fish head when it is 70% hot, and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head.
Add mushrooms, cover and stew for 50 minutes. Add salt, add tofu and cook for 3 minutes.
5. Mushroom lean meat material: 1 egg, 20 grams of lean meat. A little soy sauce, salt, mushrooms, milk and cooking wine.
Practice: break the eggs and add salt, cooking wine, soy sauce and milk. Slice the lean pork and add a little salt, cooking wine and soy sauce to make it ignorant; Slice the mushrooms.
Put lean pork and mushrooms in a large bowl, pour in the broken egg juice and steam with an electric cooker.