Tell me about Shanghai Tuancai.

On the 15th day of the first month, Lantern Festival, the day of family reunion, the whole family got together and had a family reunion dinner with Mei Mei, marking a satisfactory end to the New Year. Pigeons and pigeons here share vegetarian dishes with 10 reunion dishes, which are delicious, full of color and flavor, meaning full circle and happy holidays for the whole family!

The first is "Shrimp with Green Garlic"

Exercise:

1. Fresh green garlic, root-removed, cleaned, cut off the stem, leaving the two ends of the stem about 1 cm, cut the middle part with a knife, flatten the two ends, and put it into a lantern shape for use.

2. Wash prawns, remove the head, shell and shrimp line, add a little cooking wine, salt, white pepper and ginger and garlic to the bowl and marinate for 10 minute.

3. Put the marinated prawns into the green garlic lanterns, steam them in a steamer for 8 minutes, and take them out for later use.

4. Chop garlic, put it in a bowl, add a little oil and soy sauce, stir well and soak for a while.

5. Put a little oil in the pot, add minced garlic and stir-fry until fragrant, add a little starch to thicken, pour the juice evenly on the green garlic lantern, and then sprinkle a little chopped green onion.

Second, "the lady who paints silk"

Exercise:

1. Cherry tomatoes are soaked in salt water of fruits and vegetables for 5 minutes. After washing, dry the water with kitchen paper, and then sprinkle some dry starch for later use.

2. Put a proper amount of flour, starch, yeast, baking powder and water into a bowl and mix well, then add a little oil and continue to mix well for later use.

3. Put the cherry tomatoes into the prepared paste and evenly wrap them in the batter for later use.

4. Put a proper amount of cooking oil in the pot. When the oil temperature is 50% hot, add the pasted cherry tomatoes, fry them until golden brown, remove them and put them on oil-absorbing paper for later use.

5. Put a little oil in the pot, add a proper amount of sugar, stir-fry on low heat until it is completely melted and bubbly and pale yellow. Add the fried cherry tomatoes and stir-fry them from the fire, so that the cherry tomatoes are evenly coated with sugar. Put them on a plate with olive oil and decorate them with mint leaves.

Third, "diced chicken with black pepper"

Exercise:

1. Wash and dice chicken legs, add a little salt, cooking wine, soy sauce, sugar, tomato sauce, black pepper, egg white and starch into a bowl, stir well and marinate for 10 minute.

2. Wash green peppers and onions and cut them into diamonds for later use. Wash onion and ginger and shred for later use.

3. Add a little oil to the pot, stir-fry the diced chicken over medium heat, add shredded onion and ginger and stir-fry for a while, add green pepper and onion and stir-fry, add a little black pepper juice and continue to stir-fry, and finally pour in a little sesame oil. Take out the pots and plates.

Fourth, "egg yolk sweet potato strips"

Exercise:

1. Sweet potato 1 piece, peeled, washed and cut into long strips, put in a bowl, sprinkle with proper amount of dry starch, and evenly coat with starch.

2. Put a proper amount of oil into the pot. When the oil temperature is 50% hot, put the sweet potato strips into the pot and fry until golden brown. When the oil temperature rises, take it out and fry it in a pot for a few seconds. Take it out and put it on oil-absorbing paper for later use.

3. Steam 2 salted egg yolks in a steamer for 5 minutes, take them out and grind them into powder, leave a little base oil in the pot, and add the salted egg yolks and stir fry until foaming. Add a little sugar and fried sweet potato strips, stir fry gently, so that the yolk sand covers the sweet potato strips evenly, put them on the plate, and decorate the periphery of the cucumber slices.

Five, "Fried poached eggs with shredded pork"

Exercise:

1. Put a little oil and 3 eggs in the pan, fry in the pan until both sides are golden, and then take out and cut into pieces.

2. Wash green peppers and red peppers and cut them into hob shapes for later use.

3. Put the shredded pork into a bowl, add a little salt, cooking wine, soy sauce, starch and egg white, stir well and marinate for 10 minute.

4. Put a little oil in the pot. When the oil temperature is 30% hot, add shredded pork and spread out quickly. Stir-fry until it changes color, and take it out for use.

5. Leave the bottom oil in the pot, add onion, ginger and garlic to saute until fragrant, add green pepper, shredded pork and poached egg pieces to stir fry for a while, add a little soy sauce, sugar, sesame oil and Laoganma lobster sauce to stir fry, then add a little water starch to thicken, and collect the juice over high fire. Take out the pots and plates.

Sixth, "Bitter Melon Stuffed Litchi"

Exercise:

1. Wash bitter gourd, cut into equal-thickness sections, remove pulp, sprinkle with a little salt and marinate for 5 minutes.

2. Boil some water in the pot, add a little sugar, pour it into the bitter gourd ring, remove it and cool it in cold boiled water, drain it and put it in a plate for later use.

3. Wash litchi, shell and core, then cut a small circle on the upper part of the pulp and put it on the bitter gourd circle.

4. Pour the rose sauce into the litchi pulp respectively.

Seven, "lobster tail fried lettuce"

Exercise:

1. Cut off the shrimp head and shrimp tongs, remove the shrimp line, leave the shrimp tail, clean it, and marinate it with a little cooking wine and onion ginger 10 minute.

2. Peel and wash the lettuce, and cut the knife for later use.

3. Put an appropriate amount of oil in the pot, add pepper and millet pepper to stir fry, add Pixian bean paste to stir fry red oil, add onion, ginger and garlic to stir fry, add lobster tail to stir fry over high fire, add cooking wine, oil consumption, soy sauce, salt and sugar to stir fry for about 5 minutes, add appropriate amount of water to stew 10 minute, and then add lettuce to stir fry.

Eight, "cold cabbage day lily"

Exercise:

1. Wash and shred Chinese cabbage and red pepper, put them in a pot and blanch them, then take them out and drain them for later use.

2. Wash the day lily, soak it in warm water for 20 minutes, blanch it in a pot, remove it and drain it for later use.

3. Mix the day lily and cabbage evenly and put them in a plate for later use.

4. Put a little soy sauce, balsamic vinegar, Chili oil, tomato hot sauce, minced onion and garlic, salt, sugar and sesame oil into a bowl and mix well for later use.

5. Put a little oil in the pot, stir-fry a little bean paste, stir well, pour the juice on the mixed day lily cabbage and mix well.

Nine. Sweet and sour mandarin fish

Exercise:

1. Fresh mandarin fish, after washing, rinse with running water again, cut off shark's fin, obliquely cut up and down the fish neck, and remove the head. Cut the cut fish head from the bottom, fry it in a pot until it is crisp, remove and drain the oil, and put it in a plate to make the fish head of squirrel fish.

2. Then start from the neck of the fish, cut along the spine with a knife, separate the fish from the fish bones on the back, and cut to the tail of the fish. Turn the sliced fish to the tail, turn the whole fish over and cut the other side to the tail. Cut off the spine at the tail, but don't cut off the skin. Then put down the fish skin, lightly mark along the edge of the steak, and cut the steak completely with a knife along the mark.

3. Put down the clean cut fish skin. The oblique knife 45 starts from an angle, cuts into the knife edge at an interval of 1cm along a longitudinal angle of 45 degrees, and then cuts into the knife edge vertically to form a cross shape with the knife edge just now. After cutting, shake off each knife edge of the fish, add a little cooking wine, salt, white pepper and shredded onion and ginger into a bowl, and marinate for 10 minute.

4. Dry the salted fish with kitchen paper, dig out the patterns, pat the dried starch evenly on the fish and fish skin, shake off the residual powder by hand, and wrap the fish tail from the inside out to make it perpendicular to the fish, so that it can be fried into a beautiful shape.

5. Put the right amount of oil in the pot. When the oil temperature is 60% hot, hold the fish tail with one hand and hold it with chopsticks at the other end. Slowly put the fish in the oil, fry until golden brown, remove and drain. After the oil temperature rises, fry in a pot for a few seconds, remove and drain, put in a plate, and form a whole fish with the fish head.

6. Leave a little base oil in the pot, add a little tomato sauce and stir-fry red oil, add a little water and cooking wine, stir well, add salt, sugar, white rice vinegar and soy sauce, stir-fry for a while, pour in water starch to thicken, and pour the juice evenly on the fish. Sprinkle a little cooked mung bean in the dish, and embed blueberry QQ sugar in the fish eyes on both sides of the fish head to make squirrel eyes.

Ten, "duck liver cold"

Exercise:

1. Slice the cooked duck liver and put it on a plate for later use.

2. Put a little soy sauce, balsamic vinegar, sesame oil, sugar and Chili oil into a bowl, mix well, pour the bowl juice on the duck liver, and then sprinkle shredded onion and green and red millet pepper on the duck liver.

3. Put a little oil in the pot, stir-fry the pepper, pick out the pepper, pour the hot oil on the shredded onion and green pepper, and mix well.

Food production/shooting/writing: Pigeons love food.

No matter when, where and what, a casual meal is not only delicious food, but also a deep feeling. ...