Recommended recipe for birthday party: boiled shrimp

Ingredients preparation: 511g of metapenaeus ensis, 25g of shredded red pepper, 51g of soy sauce, 5g of sesame oil, 5g of refined salt, 11g of ginger, 11g of onion and 5g of peanut oil

Production steps:

1. Wash the fresh shrimp and put the shredded red pepper on a flavor dish.

2. Pour hot oil on shredded Chili peppers, then add light soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well.

3. Boil the clear water with strong fire, put it in the fresh shrimp pond until it is cooked, remove the water and serve it on the plate. Serve it with the flavor plate.

Precautions:

Burning means putting materials into boiling soup or boiling water for cooking. There is no juice and no fluorescence, mainly to keep the original flavor of the materials. The burning time must be short, the heat must be fierce, and the materials must be fresh.

Recommended recipe for birthday party: Steamed perch with black bean sauce

Perch is the most delicious and tender, and is regarded as a treasure in fish, with white and tender meat, no thorns and no fishy smell. Douchi, as a home-cooked condiment, is suitable for removing fishy smell and seasoning when cooking fish. The collocation of perch and black bean sauce makes the sauce-flavor and ester-flavor more unique.

ingredients: perch, lobster sauce, red pepper, onion, ginger, salt, light soy sauce, cooking wine and sesame oil

1. Cut off the fish head and tail, remove the viscera of the fish and wash it dry. Cut the back of the fish body into pieces about 1cm wide with a knife, and connect the knife, but don't cut it at the belly of the fish. Sprinkle appropriate amount of salt, onion, ginger, cooking wine and soy sauce for pickling for 15 minutes.

2. The fish head, fish tail and fish body are all packed in a plate. Sprinkle a douchi and steam for 8 minutes, then steam for 5 minutes after turning off the fire. When the fish is steamed, sprinkle shallots and red bell peppers on the fish, and finally pour hot oil on it.

Recommended birthday party menu: stewed chicken and mushrooms

Material; Chicken legs, hazel mushrooms.

seasoning; Oil, onion ginger, pepper aniseed powder, soy sauce, salt, monosodium glutamate.

eight dishes for birthday party menu

eight dishes for birthday party menu

practice;

1. Wash the chicken and cut into pieces. If the hazelnut is boiled in cold water, take it out and rinse it with cold water for later use.

2. Rinse the chicken with cold water and plate it.

3. Put oil in the pot, add shredded onion and ginger, stir fry, add chicken pieces, pour in soy sauce and aniseed powder, then add cold water and bring to a boil.

4. After the pot is boiled, put the hazelnuts in and simmer for half an hour, then add salt, monosodium glutamate and chopped green onion.

Recommended menu for birthday party: braised beef

Ingredients: beef brisket

Accessories: 1 piece of ginger, 2 pieces of star anise, 1 piece of tsaoko, 1 spoon of sugar, 2 spoons of bayberry wine, appropriate amount of scallion and pepper

Practice:

1. Cut the beef brisket into cubes and add it with pepper. If there is a lot of blood, you can change the water and blanch it halfway. Chop up 2 slices of ginger, put them in a clear water pot with beef, and continue to cook for five or six minutes after boiling. Take up the beef and rinse it and drain it for later use.

2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and scallion, stir-fry over medium heat, pour in two spoonfuls of bayberry wine while frying, add 1 spoonfuls of soy sauce, 1 spoonfuls of soy sauce and 1 spoonfuls of sugar, and stir well.

3. Stir-fry the beef until the color is uniform. Add the octagonal box of Amomum tsaoko, boil it, put it in a casserole, cover it, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high fire to collect juice. At this time, you can taste the salt and add some salt to taste.

Recommended menu for birthday party: spicy pig's feet

Ingredients: 1 kg of pig's feet

Accessories: appropriate amount of hawthorn

Seasoning: 51g of crystal sugar, 1 onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of pepper, appropriate amount of cinnamon, appropriate amount of dried pepper, 1/3 small bowl of cooking wine, half a bowl of soy sauce, appropriate amount of Amomum tsaoko and appropriate amount of fragrant leaves. Boil warm water in the pot, add the pig's feet to boil, and then cook for about ten minutes

2. Take out the cooked pig's feet, rinse them with cold water, and drain the water for later use

3. Heat two tablespoons of oil in the pot, stir fry the pig's feet with low heat, and slowly stir fry until the skin is slightly yellow

4. Put one tablespoon of oil in the pot, and add 1 green onions and 5 pieces of ginger into the cold oil. Stir-fry with low fire until it is fragrant

5. Take another pot, put the materials and pig's feet stir-fried in step 4 into it, add cooking wine, light soy sauce and clear water

6. After boiling with high fire, continue to cook for 15 minutes, then turn to low fire until the soup is thick and only half of it is left

7. Put a tablespoon of oil into the pot, heat it, and then cook. Add a tablespoon of water halfway

8. Stir-fry until the sugar color is thick and dark

9. Add the marinated pig's feet and stir-fry until all of them are evenly coated with sugar color

11. Then pour in half of the marinade, collect the juice with strong fire, and turn it frequently on the way

11. Stir-fry until the marinade is completely dried, and put it out for later use

. Add a tablespoon of water, stir-fry with low fire until the water is dry, and sprinkle with white sesame seeds.

Cooking tips:

1. Pig feet can be divided into front feet and rear feet. In Guangdong, the front foot is called pig hand, which is relatively fleshy and relatively expensive. I usually buy pig hands.

2. When marinating, don't add too much water, just over the pig's feet. Cooking time should not be too long, just insert the pigskin with chopsticks.

3. To make this dish, only light soy sauce is used to flavor it, instead of light soy sauce. The color of pig's feet is colored with sugar. Otherwise, the color will be too dark.

4. people who don't like to eat pepper can fry pepper first, and pick it up when the oil smells of pepper. If you mix it with pig's feet, you will eat it.