One is called clear water eggs, which are cooled with boiling water and washed. The steamed eggs are yellow and tender water eggs, which must be held up with a spoon.

One is called a sandwich egg, which is directly stirred. After putting the seasoning, put some fresh chopped peppers on the egg yolk. You can clamp it directly with chopsticks when you come out of the cage.

One is called salted eggs, which are soaked in perilla, beaten into bamboo tubes and sprinkled with chopped peppers. It's the same as an egg. But there is another smell.

2. Steamed bacon is the most common steamed dish and the most exquisite steamed dish. For example, steamed bacon with mushrooms must be stacked in the following order: mushrooms are at the bottom, bacon is in the middle, bacon is at the top, and the fat part should be stacked in the center of the circle of bacon. This is not entirely traditional, but also for the sake of taste. Dry mushrooms are placed at the bottom, because the sour taste of dried mushrooms is emitted upward after heating, which can be absorbed by the fish and bacon marinated above; Bacon on top, fat part inward. Once steamed, nourishing oil can penetrate downward along the terrain, so that pickled fish, especially dried vegetables, can fully absorb oil. The steamed dishes in this way, different materials learn from each other, and finally give diners a taste that they can't reach.

3. Steamed ribs with lobster sauce

Steamed ribs material: two small ribs 12, traditional tofu 1, 2 tablespoons of lobster sauce and 2 tablespoons of chopped green onion.

Douchi sauce materials: 1 bowl of ground meat, 1 bowl of douchi, 1 2 bowl of minced garlic, optional red pepper, appropriate amount of oil, 1 ~ 2 tablespoons of soy sauce,1tablespoon of rice wine, a little salt, 2 tablespoons of water, appropriate amount of salt and monosodium glutamate.

Steamed ribs: marinate the ribs with marinade 15 minutes, and then add the lobster sauce and stir well.

Cut the tofu in the middle, spread it on the bottom of the plate, sprinkle some salt and monosodium glutamate, then spread the ingredients on it, cover it with plastic wrap, steam it in a steamer for 1 hour until the ribs are cooked, take it out, remove the plastic wrap and sprinkle with chopped green onion.

Douchi sauce practice: fry the Douchi in the oil pan and pick it up for later use. Stir-fry minced meat in a crude oil pan, then add minced garlic and stir-fry until fragrant. Finally, add the pepper and stir-fry the lobster sauce. If the amount of oil is too small, oil must be added again until the submerged material continues to be heated to boiling, then the flame can be turned off, cooled and bottled for storage.

4. Steamed pork with flour

Ingredients: Sliced pork belly, steamed meat powder, sweet noodle sauce, hot sauce, soy sauce, white sugar, cooking wine, chicken essence, onion, ginger, garlic and pumpkin.

Practice: Pork belly is sliced with skin. Put pork belly slices into a bowl, pour in sweet noodle sauce, hot sauce, soy sauce, white sugar, cooking wine chicken essence and onion, ginger and garlic in turn, stir well and marinate for half an hour. After pickling, fish out the onion, ginger and garlic with chopsticks and pour them into the steamed meat powder. If it is too dry, you can add a proper amount of water to ensure that every piece of meat is covered with "powder powder". Cut thick slices of pumpkin and lay them flat on the plate, and put the meat wrapped in rice flour into the plate one by one. Steam on high fire for 30 minutes.

5. Steamed eggs with fish flavor

Ingredients: 4 eggs, 50 grams of meat stuffing, dried fungus 10 gram.

Accessories: chopped green onion 10g, Jiang Mo, minced garlic 5g, spicy bean paste 4g, salt 3g, sugar, vinegar, sesame oil and starch.

Preparation: Beat the eggs into a bowl, add salt and a little water and mix well; Soak Auricularia auricula, remove impurities, and chop.

Practice: put the egg liquid into a steamer and steam until it is cooked. Heat a wok, add oil, stir-fry minced meat, add minced garlic, Jiang Mo and spicy bean paste, stir-fry until fragrant, add salt, sugar and a little water to boil, add black fungus, boil again, thicken the water starch, pour in vinegar and sesame oil, sprinkle with chopped green onion, and make fish-flavored juice. Pour the fish sauce on the steamed eggs.

6. Steamed pork with flour.

Cut the pork belly into pieces and marinate it with Haitian brand soy sauce and pepper, so that the meat will taste better. Add the soaked broken rice into the water of red sufu and stir well. Add the meat and stir well. Steam until it is rotten.

Note: If you like spiced powder, you can add a little and mix well. No glutinous rice flour! This is rice for cooking. Soak in cold water for 2-3 hours, then put it on a chopping board and crush it with a rolling pin.

7. Steamed ribs

Chop the ribs, mix well with proper amount of salt, then pat the garlic and ginger into paste, remove them evenly, and add soy sauce when steaming. Generally, steaming 10- 15 minutes is OK.

Steamed stir-fry patties: Chop pork belly and stir-fry together, then add appropriate amount of salt, soy sauce and a little sugar, and steam in a pot.

8. Steamed black goat series

Liuyang black goat is a rare purebred black goat breed in China, formerly known as Xiangdong black goat. In ancient times, it was one of the "three immortals" (that is, black goat, black male dog and black cock) used to worship Confucius. As the central producing area is in Liuyang, it was officially named Liuyang Black Goat on 1985 and included in the book China Goat. Hong Kong, Macao, Southeast Asia and other countries and regions call black goats "sheep-supplementing".

Liuyang black goat has strong disease resistance. Adult sheep often weigh more than 20 kilograms, and the heaviest is nearly 50 kilograms. The meat is tender, delicious, rich in lean meat, low in fat, fresh and juicy, delicate in muscle fiber, low in hardness, delicious in taste, extremely small in odor and high in nutritional value. Protein content is above 22.6%, fat content is below 3%, and cholesterol content is low, which is 75% lower than that of pork and 62% lower than that of cattle and sheep, and contains 65,438+kinds of essential amino acids. It has the effects of nourishing yin, strengthening yang, tonifying deficiency, strengthening body constitution, improving human immunity, prolonging life and beauty beauty, and is especially suitable for the elderly, the weak and the sick.

9. Steamed vegetables with hydrangea

Ingredients: 75g oil skin, lean pork 150g, chicken 50g, fat pork 50g, fish 50g, ham 50g, Chinese cabbage 250g, onion 5g, peeled horseshoe 50g, ginger 5g, chicken soup 250ml, chicken oil 50g, starch 45g, seasoning powder 2g, pepper 3g, etc.

Methods: Oily skin was soaked in exothermic alkaline water, rinsed with clear water, boiled in boiling water pot, fished out, cut into small pieces, wrapped in gauze and squeezed dry. Clean lean pork and fat pork, remove fascia, peel and cut into bean-sized meat; Ham is also cut into small pieces; Peel the chicken and cut into pieces; Peel the clean fish and cut it into pieces; Put the chicken slices and fish fillets together on a clean table and chop them into paste; Peel water chestnut, onion and ginger, wash and chop into powder; The head of Chinese cabbage is cut into olive shape. Add 25 grams of soybean oil to the wok, heat it to 50%, add shredded lean meat and stir fry, add shredded salt, shredded mushroom, shredded fungus and shredded leek, pour a little starch on it, make stuffing and take it out of the wok for later use. Beat the eggs into a porcelain bowl, add starch and salt, and stir well. Put a little oil in the pan to make it hot but not hot. Divide the evenly stirred egg mixture into seven pancakes, cook them and buckle them on the chopping board, then cut each egg skin into four pieces, spread the stuffing on the egg skin and wrap them into long egg rolls. Clean the pan, heat it, add the remaining 400 grams of soybean oil, when it is 80% hot, put it in an egg roll, fry it until golden brown, turn it over and fry it until it is cooked, and take it out. When eating, each guest can eat four egg rolls dipped in hot sauce.