This classic old dish, based on traditional methods, uses plump knife-board scallops to enhance the smoothness of the river shrimp, uses shredded white radish to increase the freshness of the river shrimp, and uses specially designed containers to add value to the dish. After the dish is brought to the table, the rich aroma is released, which is very tempting.

Ingredients:

White radish shreds 300g, knife-board scallops 250g, river shrimp meat 200g, rapeseed greens 50g, scallion 5g.

Seasonings:

A Scallion, ginger each 15g, flower wine 30g, white pepper grains 3g, salt 5g

B Scallion, ginger each 10g

Pig fat oil 30g, soybean oil 20g, ginger slices, chicken powder, chicken broth each 10g, high-quality broth 400g, salt 5g.

Production:

1. White radish shreds are washed, and a little water is added to soak them, take them out and blanch in hot water, after draining the moisture, put them in a container, and pad the bottom with it.

2. Knife-board scallops are washed, put into a plate, and the B is added to it, the plate is put into the steamer to steam it, take it out and cut it into 5x3x0.3cm thin slices.

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3. River shrimp meat is washed, put into a high-pressure cooker, pour in 500g of water, add the A, after boiling, change to a small fire and press for 5 minutes, quickly dissipate the steam and then take out the river shrimp meat to cut into thin slices.

4. In the pot, pig fat oil and soybean oil are added, heated to 50% hot, ginger slices are added to sauté, knife-board scallops are added, medium heat is used to stir-fry to bring out the fragrance, pour in high-quality broth and river shrimp meat, season with the remaining seasonings, after the soup boils, take it out of the pot and pour it into the container with padded white radish, sprinkle with scallion and decorate with rapeseed greens, after bringing it to the table, light the alcohol under the container to heat and eat.

Don't be fooled by the name ‘sticky rice lotus root’. It’s not the usual sticky rice lotus root. It is to steam the sticky rice to 80% cooked and grind and season the lotus root together for a long time, the finished product has a refreshing aroma, bright color, and good taste.

It is also particularly important to note that to ensure the dish's good heat retention, the chef puts the steamer containing the dish into the pot and pours boiling water into the pot along the edge to heat and eat, which has a particularly good heat retention effect.

:

1. 200g of sticky rice is soaked in water overnight, drain the water, add salt and chicken powder and mix well, add water to cover the surface by one finger, cook over high heat until 80% cooked.

2. 500g of lotus root is peeled, ground into shreds using a grater, drain the moisture and mix it with 60g of crushed south-east ham, 15g of sugar and 30g of bottled ginger juice.

:

1. Put a large round bowl, put the shredded lotus root into the bowl and press it firmly, then put the 80% cooked sticky rice into the bowl and press it firmly, seal it and cook over high heat for 1.5 hours.

2. Put a small steamer and put a lotus leaf 1 sheet on the bottom, put the steamed sticky rice and lotus root into the steamer, surround it with 100g of rapeseed greens, put it into the pot and pour 200g of boiling water along the edge of the pot, bring it to the table to heat and eat.

This is a carefully crafted dish. Shrimp gel is embedded in fermented broad bean paste, first steamed, then fried and then stir-fried, with a variety of textures and flavors, and a good taste.

Ingredients:

Shrimp gel 75g, fermented broad bean paste 100g.

Seasonings:

Yellow Flying Red Spicy Pepper Powder 75g, potato starch 30g, salt 2g, salt 2g, pepper 1g, minced garlic 5g, salad oil 1kg.

Production:

1. Cut the fermented broad bean paste in half, and inject shrimp gel into one half of the broad bean paste, then stick the other half of the broad bean paste, after injecting all the shrimp gel, put the fermented broad bean paste into a plate and steam it for 5 minutes.

2. Put salad oil into the pot, heat to 60% hot, put the fermented broad bean paste into it, small fire to fry until the surface starts to change color, take it out and drain the oil.

3. Leave bottom oil in the pot, heat to 50% hot, put minced garlic into the pot to sauté, add the spicy pepper powder and fermented broad bean paste, stir-fry over high heat with a spoon.