春节食谱（Spring Festival recipes）.doc

春节食谱（Spring Festival recipes） First, Steamed Wuchang Fish raw material Bluntnose bream fresh 1 (about 1000 grams), 25 grams of cooked ham, 50 grams of water, letinous edodes, the net winter bamboo shoots 50 grams, 10 grams of chicken oil, lard 75 grams, 150 grams of chicken broth, monosodium glutamate, Shaoxing wine, salt, pepper, scallion, ginger the amount. Make 1., the fish to the gills, scales, laparotomy to the viscera, wash, cut fish in both sides of the knife flower, broadcast salt, filled into the disk. Cut the letinous edodes and the cooked ham thinly, and lay each other on the fish. Bamboo shoots sliced, inlaid on both sides of the fish, add onions, ginger and rice wine; 2. wok stir the upper and under water to boil, the whole fish pan for steaming, steaming to fish meat has been outstanding, soft, about 15 minutes out, pick to ginger, onion knot; 3. each on a wok, under heat lard, lotus into steamed fish soup, chicken broth boil, add MSG and chicken oil, clean wok, burned on the top of the fish, sprinkle with pepper into. Two, the fish soup raw material The net 500 grams of fish, cooked lean ham 25 grams, 50 grams of water, letinous edodes, net winter bamboo shoots 50 grams, chicken oil 25 grams, 50 grams of lard, chicken soup, monosodium glutamate, Shaoxing wine, salt, white pepper, scallion, ginger the amount. Make 1. will the fish cut into 3 cm square block, wash the filter dry cooked ham, cut into 4 cm long thin bamboo shoots, cut into 3 cm long, 0.2 cm thick pieces; 2. each on a wok, add 500 grams of boiling water, fish pieces and cook for 1 minutes, remove the smell of blood, remove and dry; 3. will set a small fire stew, chicken broth, fish, ham, letinous edodes, salt, scallion, ginger, Shaoxing wine, cover the pot cover and simmer for 2 hours, end pot from the fire; 4. each on a wok, lard oil, bamboo shoots, MSG, chicken 150 grams boiling pot, poured into the stew pot, pour the cooked chicken oil, white pepper and serve. Three, the whole family ph