Recipes that look good and taste good

We often entertain relatives and friends at home. If we can prepare a few dishes that are both beautifully presented and delicious, it will not only make our relatives and friends eat comfortably, but also save face for ourselves and our husbands. Two such recipes are briefly introduced below. One is a different way of cooking the Beijing-style shredded pork with soy sauce that we often eat, and the other is steamed flatfish with a different flavor.

Beijing-style shredded pork: Ingredients: 200 grams of pork, two sheets of tofu skin, a few sections of green onion and ginger, half a carrot, half a cucumber. Accessories: 1 spoon of Wei Ji Xian, two teaspoons of sweet noodle sauce, half a bowl of water, 1 spoon of oyster sauce, 1/3 spoon of white sugar. 1. Cut the pork into strips, add green onion, ginger, Wei Damian, 1/3 spoon of white sugar, 1 spoon of oyster sauce, 1 spoon of flour, stir and marinate slightly. 2. While marinating the meat, cut the carrots and green onions into shreds, and cut a sheet of tofu skin into shreds.

3. Put shredded carrots and green onions (if you have cucumbers, you can cut some cucumber shreds) on a piece of tofu skin) 4. Roll up the wrapped tofu skin and roll it tightly 5. Pour oil in the pot, add the marinated pork, stir-fry for a few times, and the meat is basically solidified 6. Add two small spoons of sweet noodle sauce, stir-fry for a few times, then add the chopped tofu 7. Pour half a bowl of water, simmer for 30 seconds, medium heat to collect the sauce, and it can be served 8. Roll up the tofu rolls, cut them diagonally with a knife, and place them on a plate

Ingredients for steamed flatfish : 2 flatfish, appropriate amount of oil, salt, green onion, ginger, white wine, steamed fish soy sauce, and peppercorns. Method: 1) Prepare the fish, green onion, and ginger. 2) Slice some green onion and ginger. Cut the other part into shreds and set aside. 3) Remove the guts and gills of the flatfish and clean. 4) Make cuts on the fish. Apply fine salt and white wine on the fish to marinate it. Put the scallion and ginger slices into the fish body and belly and marinate for 10 minutes. 5) Put water into the steamer and bring to boil. Add the fish and steam over high heat for 7 minutes, then turn off the heat and steam for 5 minutes. 6) Heat oil in a wok and fry peppercorns until fragrant. 7) Take out the fish, pour out the soup, and remove the ginger slices and green onion shreds. 8) Add shredded green onion and ginger to the fish again. 9) Pour appropriate amount of steamed fish soy sauce on top. 10) Pour the hot oil over the fish.

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