With the changes of people's lifestyles and communication circles, many people hold birthday parties and invite relatives and friends to celebrate their birthdays. Then I'll share the recipe for the birthday party with you. Welcome to read it.

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 taste 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.

Steamed perch with black bean sauce

Perch is the most delicious, fat and tender, and is regarded as a treasure in fish. Its meat is white, fat and tender, with no sting or 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. Precautions for inviting guests to dinner

1. Religious dietary taboos should not be neglected at all. For example, Muslims usually don't eat pork and don't drink alcohol. Buddhists in China don't eat meat, which not only means not eating meat, but also includes pungent food such as onion, garlic, leek and mustard.

2. For health reasons, some foods are also taboo. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, hypertension and sequelae of stroke are not suitable for eating dog meat. People with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and stomach ulcer soup are also not suitable for eating soft-shelled turtle. Patients with high blood pressure and high cholesterol should drink less chicken soup.

3. People's dietary preferences are often different in different regions. For this, we should take into account when arranging the menu. For example, people in Hunan Province generally like to eat spicy food and eat less sweets. People in Britain and America usually don't eat pets, rare animals, animal viscera, animal heads and claws.

4. For some reasons, some professions often have different special taboos in catering. For example, national civil servants are not allowed to eat and be invited when performing official duties, to eat and drink at official banquets, to eat beyond the standards set by the state, and to drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes. Recommended recipes for guests at home

Fried shrimps with ginkgo pitaya

Ingredients: 311g shrimp, 111g almond, one pitaya, salt, cooking wine, monosodium glutamate, onion ginger, egg white and starch.

Practice:

1. Wash the shrimps, drain the water with a towel, add salt, monosodium glutamate, egg white and starch, and mix them evenly for sizing. Peel ginkgo biloba and fry it in a pot for later use.

2. Take out the pitaya meat and cut it into 1cm cubes for later use; When the wok is on fire, put a proper amount of salad oil, and when it is 41% to 51% hot, slide the shrimps into the pan and filter the oil; Leave a little base oil, stir-fry onion and ginger, stir-fry pitaya for a few times, add salt and monosodium glutamate.

3. Add the shrimps and stir-fry them evenly, drizzle a little salad oil and put them in the pitaya shell.

braised pork with plum

raw materials: pork belly, dried plum, onion, ginger, garlic and star anise.

Practice:

1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 21 minutes. After taking out, spread soy sauce evenly on several sides. Add oil to the pan and fry in the pan over medium heat. Fry until the color is the highest.

2. soak dried prunes in warm water for 11 minutes, thoroughly wash them, and stir-fry them with garlic, cooking wine, sugar, soy sauce and salt. Cut into pieces of suitable thickness. Skin down in the bowl. Spread the stir-fried dried prunes evenly, add star anise and steam for 41 minutes.

cold cabbage

raw materials: green cabbage, purple cabbage, garlic and dried seaweed.

Practice:

1. Cut green cabbage and purple cabbage into strips, blanch, quickly supercool boiled water, and squeeze dry for later use; Soak the dried shrimps in warm water until there is no hard core, drain and chop them for later use.

2. Flatten and chop garlic for later use; Mix cold soy sauce, vinegar, sugar, salt and sesame oil to make a bowl of juice.

3. Pour the bowl juice into the squeezed vegetables; Take the oil pan. When the oil is warm, add minced garlic and minced shrimp, stir-fry over low heat until golden, and the fragrance floats out. Pour into the dish and mix well.

Sweet and sour sauce with three shreds

Ingredients: 211g cabbage heart, 311g pear and 51g hawthorn cake. 75g of sugar, 31g of rice vinegar and 4g of refined salt.

Practice:

1. Clean the cabbage, cut it into filaments, and marinate it with refined salt. Peel, core and shred Yali pear. Cut hawthorn cake into thick shreds for later use.

2. Squeeze the water out of the Chinese cabbage, put it in a plate, code the shredded pears on the shredded cabbage, and put the shredded hawthorn on the top. White sugar and vinegar are boiled with a little water, poured out and cooled, and then poured on the three silk.

boiled chicken

ingredients: a ground chicken, 1/4 bowl of peanut oil, 1 tsp of salt, half bowl of soy sauce, 2 pieces of ginger, 15 pieces of red onion, and appropriate amount of coriander stalks.

Practice:

1. Slay the chicken, remove the hair, thoroughly clean it, take out the internal organs, put the pot into cold water to boil, turn the heat down, cook for about 21 minutes, and then turn off the heat to stew. Viscera removal, disposal. Remove dirt from chicken kidneys, and chicken intestines, and then clean them with salt and starch. You can cook soup or soak them in the soup soaked in white-cut chicken.

2. Prepare dipping sauce. The ratio of ginger: onion: coriander stalk is 1: 1: 1.5, which is regarded as a golden match. Chop all the dipping ingredients into a paste and add peanut oil. Add a teaspoon of salt and adjust it to a light taste. Soy sauce can be eaten as soon as it is served on the table.

braised dried mushrooms in oil

raw material: 51g of dried mushrooms. Onion, Jiang Mo, salt, sugar, monosodium glutamate, cooking wine and sesame oil.