hello! !

Look at my recommendation:

For five people, at least 11 hot dishes should be prepared.

1. Four cold dishes (two vegetarian dishes and two meat dishes)

2. Five hot dishes (five meat dishes and five vegetarian dishes)

3. A heat-clearing soup

The details are as follows:

One: four cold dishes:

1. Cold eggplant

1. Tear into thin strips by hand and set the plate.

2. Prepare sauce: soy sauce paste, minced garlic, light soy sauce, vinegar, sesame oil, a little salt, monosodium glutamate and white sugar and mix well. You can also add some fried sesame seeds ~

3. Sprinkle them on eggplant, OK ~ ~

2. Bitter bitter gourd:

Wash two big bitter melons, cut them into strips about 4 cm long, blanch them in cold water (preferably ice water), take them out and drain them for later use.

prepare another handful of lobster sauce (about the size of my own palm), wash it slightly, cut it into pieces, and put it in a hot oil pan to fry and dry it (be careful not to burn it). Then take it out and put it in a small bowl.

prepare a little minced onion, ginger and garlic (you can put less if you don't like it), half a tablespoon of sugar, a little salt, 2 tablespoons of soy sauce, 1 tablespoons of vinegar, a little monosodium glutamate, 1 tsp of pepper oil, 1 tsp of sesame oil, 1 tsp of spicy oil and 1 tsp of sesame paste (put less if you are afraid of fat, hehe). Put all the seasonings in the small bowl just filled with lobster sauce and mix well.

3. Homemade beef jerky:

Ingredients:

2 pounds of lean beef, 4 tablespoons of soy sauce, 2-3 tablespoons of sugar, 5 tablespoons of water, 1 tablespoons of Chili powder, 1 tablespoons of pepper powder or 1 tablespoons of curry powder.

Practice:

1, 2 pounds of lean beef, add wine, ginger, cinnamon and star anise, and cook until the chopsticks are cut into the meat without blood.

2. After cooling, cut into thin slices along the grain of shredded beef.

3. Put all the seasonings in the pot and boil them to a pulp, then turn them to the minimum fire without turning off the fire.

4. Put the beef slices into the slurry and paste the slurry juice. After all the beef slices are immersed, stir-fry them slowly with a spatula, and turn off the fire after the juice is dried.

5. Turn in the microwave oven for 2-3 minutes until it is dry (turn it every minute). Let it cool and serve immediately.

4. Cold shredded chicken:

Ingredients: cooked chicken, cucumber, or other melons that can be eaten directly, or vermicelli to make vermicelli

Seasoning: salt, sesame oil, sugar and chicken essence

Practice: shred chicken, cucumber, put it on a plate and add seasoning. If you like sour food, you can put some vinegar.

2: 11 hot dishes:

1. Peppered fish with vinegar:

Ingredients: 1 mandarin fish, Jiang Mo, coriander, white pepper, chicken soup, cooked lard, onion, vinegar, Shaoxing wine, flavor

essence, ginger juice, sesame oil and salt.

Method: Wash mandarin fish, scald it with boiling water, wash it with cold water again, and scrape off the black on the outside of the fish. Then, put patterns on both sides of the fish body: one side is cut into a cross knife, which is as deep as the fish bone; On the other side, it is cut into a knife, which is as deep as the fish bone.

wash coriander and cut into 2cm long segments. Half of the onion is cut into 3.3 cm filaments, and the other half is cut into powder.

pour the cooked lard into a wok, heat it on a high fire, add pepper, chopped green onion and Jiang Mo in turn, stir-fry the flavor, then pour the chicken soup, and add ginger juice, Shaoxing wine, refined salt and monosodium glutamate. At this time, the mandarin fish is scalded in boiling water for 4~5 seconds, so that the knife edge is turned up to remove the fishy smell, and then it is put into the soup (with the knife face up). When the soup is boiled, move it to low heat and stew for about 21 minutes. Add shredded onion, coriander and vinegar, and then pour sesame oil.

features: the fish is delicious, the soup is milky white, hot and sour, appetizing, hangover and tiredness.

2. Stewed ribs

Ingredients:

611g of steak, 4 cups of water, 311g of radish, 211g of carrot, 8 mushrooms, 1 eggs, 11 chestnuts and 11 ginkgo biloba

Seasoning:

6 tablespoons of soy sauce, 6 tablespoons of ground pears, 3 tablespoons of sugar, and chopped onions. Remove the ribs or fat, and draw knife lines at a distance of 2cm to remove the oil from the broth.

(2) Peel pears, grind them into powder and make seasoning sauce.

(3) Put the cooked ribs in a pan, add 2/3 seasoning and mix well, then add about 2 cups of broth and cook them in low heat until the ribs are rotten.

(4), carrots and radishes are cut into squares with the size of 3cm, the edges and corners are cut off and boiled in boiling water, and the mushrooms are soaked and cut into ginkgo leaves.

(5), the ribs are boiled. When there is a little soup left, put the boiled radish, carrot and mushroom, add the remaining seasoning sauce and broth, and stew them out in low fire.

(6) Add chestnut and ginkgo after it is moist and tasty. Put it in a bowl and cut the eggs into balls or dominoes and put them on it.

3. Stewed chicken with mushrooms:

Main ingredients: 2 turkey legs, 6 dried mushrooms, auxiliary materials: 12 red dates, 2 pieces of ginger

Seasoning: 1 tbsp of wine and 1 tbsp of salt

Practice: 1. Chop the chicken legs into small pieces, blanch them and rinse them after removing blood; 2. Mushrooms are soft and pedicled, and red dates are soft. Put all the ingredients in a stew, pour 1 tablespoons of wine, and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 41 minutes; 3. Add salt to taste before cooking, mix well and serve.

tip: this soup can also be cooked directly on the stove with low fire, but the ingredients should still be added after the water boils, and the soup will not be turbid with low fire. Don't add salt before the chicken soup is cooked, so that the chicken is tender and the soup is fresh.

4. shredded pork in Beijing sauce:

main ingredients: pork tenderloin (251g), green onion (211g)

auxiliary materials: eggs (75g)

seasoning: ginger (11g), sweet noodle sauce (51g), cooking wine (5g), white sugar (5g) and soy sauce (5g). Put half of the shredded onion into the center of the plate. Shred pork tenderloin, put it in a bowl, add cooking wine, refined salt and monosodium glutamate, mix well, add egg white and starch and size it well.

2. add oil to the pot and heat it to 31%. put the shredded pork into a spoon and slip it. take it out and drain it.

3. add a little oil to the pan, put shredded onion and ginger into the pan, add sweet noodle sauce and stir fry until fragrant, pour in the oiled shredded pork, stir fry quickly, add white sugar, soy sauce and wet starch, stir fry evenly, and serve.

5. Steamed crucian carp:

Ingredients: crucian carp (411g)

Accessories: fat meat (51g), ham sausage (51g), winter bamboo shoots (51g), dried mushrooms (25g)

Seasoning: salt (5g), cooking wine.

2. Fat meat, ham and winter bamboo shoots are cut into rectangular pieces, half of onion is cut into sections, half is minced, ginger is sliced, coriander is minced, and mushrooms are split in two;

3. Blanch the crucian carp in boiling water, then take it out, drain the water, add cooking wine (part of it) and salt for curing;

4. Put oil in another pot, add chopped green onion and Jiang Mo until it is seven minutes hot, saute until fragrant, and pour it on the fish;

5. Put the slices of winter bamboo shoots and mushrooms in soup on the fish with ham, put the onion slices and ginger slices on the top, add salt, cooking wine, monosodium glutamate and soup, steam in a steamer for 15 minutes and take them out;

6. Pick out the onion and ginger slices.

6. shredded potato with pepper:

ingredients: three or five small green peppers, one big potato and one big green onion

practice: 1. clean the peppers, remove the seeds and shred them for later use (be careful not to burn your eyes);

2. Peel the potatoes, slice and shred them, and put them in clean water to wash the starch;

3. Chop the onion for later use;

4. Heat the oil pan, put the chopped green onion in the pan, then add the pepper and stir-fry slightly, add the shredded potato, stir-fry until the shredded potato becomes transparent

, and then add salt, monosodium glutamate and chopped green onion.

7. Stir-fry celery with fungus:

Ingredients: fresh fungus 111g, tender celery 11g, and 1 red pepper.

seasoning: half a spoonful of salt, a little monosodium glutamate and sugar, and a proper amount of wet starch.

Method:

1. Wash fresh auricularia auricula and red pepper and cut into strips, peel tender celery and cut into strips, and beat garlic.

2. add water to the pot. when the water boils, add auricularia auricula and celery, cook with strong fire, and pour out for later use.

3. add oil to another pan, stir-fry garlic and red pepper strips, add fresh auricularia strips and celery strips, add salt, monosodium glutamate and white sugar, stir-fry thoroughly with medium heat, thicken with wet starch and stir-fry for several times before serving.

8. Tomato tofu:

Ingredients: tofu (511g), tomato sauce (11g)

Seasoning: wheat flour (11g), eggs (51g), monosodium glutamate (5g), salt (11g), white sugar (151g), green onion (5g) and ginger (5g).

2. Set fire to the pan, add peanut oil to heat it, and fish out the bean curd with oil.

3. Put the base oil in the pot, add the onion, Jiang Mo and tomato sauce to stir-fry until fragrant, add sugar, salt, cooking wine, monosodium glutamate and soup 111ml, put the tofu in a slow fire, thicken the juice, and pour in a little bright oil before taking out the spoon.

9. Vegetarian stewed lentils:

Ingredients: lentils (311g) winter bamboo shoots (11g)

Seasoning: cooking wine (11g) lard (refined) (41g) sesame oil (11g) salt (5g) monosodium glutamate (2g) starch (pea) (5g. Wash onion, ginger and garlic and cut into powder.

2. Heat the oil in the pot, put the ginger and garlic in the wok, cook the cooking wine, stir-fry the lentils for a few times, add fresh soup, refined salt, white sugar and chicken essence to boil, change to medium heat, cover and simmer until the soup is thick, add monosodium glutamate, and use 11 grams of wet starch (5 grams of starch and water) to thicken the soup.

11. Slices of green pepper and eggplant:

Ingredients: eggplant (251g)

Accessories: green pepper (51g)

Seasoning: salt (3g), monosodium glutamate (2g), vegetable oil (61g), sesame oil (5g)

Practice:

1. The green pepper is pedicled, seeded and cut into 3mm thick shreds.

2. put the pan on a strong fire, pour in the vegetable oil and heat it to 61%, then add the eggplant slices and shredded green peppers and stir fry, add monosodium glutamate, refined salt and sesame oil while frying, and serve on a plate when frying is over.

11. Heat-clearing seaweed soup:

Basic materials are 51 grams of kelp, 51 grams of mung beans and 51 grams of brown sugar.

Practice:

Wash kelp and cut into sections, wash mung beans, add 1 bowls of water, cook until the beans are rotten, then add brown sugar, and stir well to eat beans and kelp in soup.

thank you! !