Ingredients: 500g of prawn, 25g of shredded red pepper, 50g of soy sauce, 5g of sesame oil, 5g of refined salt, ginger 10 slice, onion10g, 5g of peanut oil.

Production steps:

1, wash the fresh shrimp, and put the shredded pepper into the flavor plate.

2. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well.

3. Boil the clear water with strong fire, put the fresh shrimp in the pool until it is cooked, control the water and serve it with a flavor plate.

Precautions:

Burning means putting the materials into boiling soup or boiling water to cook. No juice, no fluorescence, mainly to maintain the original flavor of the material. The burning time must be short, the heat must be fierce, and the materials must be fresh.

Recommended menu for birthday party: Steamed bass with black bean sauce.

Perch is the most delicious and tender, and is regarded as the treasure of fish. Its meat is white and tender, without thorns and fishy smell. Douchi, as a kind of home-made seasoning, is suitable for removing fishy smell and seasoning when cooking fish. The combination of bass and black bean sauce makes the sauce flavor and ester flavor more unique.

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

1. Cut off the head and tail, remove the internal organs of the fish, wash and dry. Cut the back of the fish body into pieces about 1cm wide with a knife, and attach 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 15 minutes.

The fish head, tail and body are all put in one plate. Sprinkle with lobster sauce and steam in a steamer for 8 minutes. Turn off the fire and steam for 5 minutes. Steam the fish out of the pan, sprinkle the shallots and red bell peppers on the fish, and finally pour them into hot oil.

Recommended recipe for birthday party: stewed mushrooms with chicken.

Materials; Mushrooms with chicken legs.

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

Practice;

1, wash the chicken and cut into pieces. If hazelnuts are boiled in cold water, take them out and rinse them with cold water for later use.

2. Rinse the chicken with cold water after blanching.

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

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

Recommended menu for birthday party: braised beef

Raw material: beef brisket

Accessories: ginger 1, star anise 2, tsaoko 1, sugar 1, bayberry wine 2, scallion and pepper.

Exercise:

1. Cut the beef brisket, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger, put them in a clear water pot with beef, and continue to cook for five or six minutes after boiling. Pick up the beef, wash it and drain it for later use.

2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion segments, stir-fry over medium heat, while adding two spoonfuls of Myrica rubra wine, add 1 spoon of soy sauce, 1 spoon of soy sauce and 1 spoon of sugar, and stir-fry evenly.

3. Stir the beef until the color is even. Add the octagonal box of Amomum tsao-ko, bring it to a boil, transfer it to a casserole, cover the pot, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high heat to collect juice. At this time, you can taste the salt and add some salt to taste.

Recommended birthday party menu: spicy trotters

Ingredients: trotters 1kg

Accessories: hawthorn right amount

Seasoning: 50g of rock sugar, 1 root 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 bowl of soy sauce, appropriate amount of Amomum tsaoko, appropriate amount of fragrant leaves, appropriate amount of clove, appropriate amount of licorice, appropriate amount of white sesame seeds and appropriate amount of fennel.

Making:

1. Pig's feet are unhaired, washed and chopped into small pieces. Boil warm water in the pot, add pig's trotters and cook for about ten minutes.

2. Take out the cooked trotters, rinse them with cold water, and drain them for later use.

3. Heat two spoonfuls of oil in the pot, stir-fry the trotters on low heat, and stir-fry slowly until the skin is slightly yellow.

4. Put a spoonful of oil in the pot, add 1 onion, 5 slices of ginger, 4 cloves of garlic, pepper, tsaoko, fragrant leaves, clove, fennel, licorice, cinnamon and dried hawthorn into the cold oil, and stir-fry with low fire until fragrant.

5. Take another pot, put spices and pig's trotters into the pot, and add cooking wine, soy sauce and water.

6. After the fire boils, continue to cook for 15 minutes, and turn to low heat until the soup is thick and only half is left.

7. Put a tablespoon of oil in the pot, heat it, add 50 grams of rock sugar, and fry the sugar color. Add a spoonful of water halfway.

8. Stir fry until the sugar color is thick and deep.

9. Add the pickled trotters and stir fry until all are evenly coated with sugar.

10. Pour half of the marinade and collect the juice over high fire. I often turn over on the way.

1 1. Stir-fry until the marinade is completely dry, and take it out for later use.

12. Cool the oil in the pot, add the pepper and stir-fry the dried red pepper.

13. Then pour the pig's trotters together with the juice into the pot. Add a tablespoon of water, stir-fry until the water is dry, and sprinkle with white sesame seeds.

Cooking skills:

1. Pig feet are divided into front feet and back feet. In Guangdong, the front foot is called pig hand, which is more fleshy and expensive. I usually buy pig hands.

2. When bittern, don't add too much water, just past the position of pig's trotters. Don't cook for too long, just put the pigskin with chopsticks.

3. To cook this dish, only light soy sauce is used for seasoning, not light soy sauce. The color of trotters is colored with sugar. Otherwise the color will be too dark.

4. People who don't like peppers can fry them first, and then pick them out when the oil tastes like peppers. If you mix it with trotters, you will eat it.

Birthday party menu recommendation: fish-flavored pork slices

Ingredients: 400g lean meat, 50g clean vegetables, 3g fungus, 75g mixed oil, 20g soy sauce, 3g white sugar13g cooking wine, 2g onion and pickled pepper, 2g vinegar, 8g garlic and ginger, 3g monosodium glutamate, 5g salt, 3g wet starch13g soup.

Production steps

1. Slice the meat (width 2.5cm, length 3.5cm). Cut the green vegetables with leaves into 3 cm long sections and slice the stems. Wash the fungus with clear water, mince the onion, ginger and garlic, and chop the pickled pepper. Mix the sliced meat with a small amount of soy sauce, cooking wine and salt, wet the starch slurry and mix some oil.

2. Use salt, soy sauce, cooking wine, monosodium glutamate, sugar garlic, onion, ginger, vinegar, wet starch and soup to make juice.

3. Heat the frying spoon and pour oil into it. When the oil is hot, add the sliced meat, push it with a spoon to make it disperse, then add the pepper, stir-fry the fungus and vegetables a few times, and then pour in the right amount of juice. After the juice is boiled, turn it over a few times.

Birthday party menu recommendation: egg tofu soup

Ingredients: 300g of tofu, 50g of water spinach and 3 eggs.

Seasoning: onion ginger juice, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash the tofu, press it into a paste, put it in a bowl, beat in the eggs and stir well; Wash and chop water spinach.

2. Add appropriate amount of water, vegetable powder, onion and ginger juice, salt and monosodium glutamate to the scattered egg tofu and mix well.

3. Put the bowl filled with bean curd and egg liquid into a steamer, steam it over low heat, and pour in sesame oil.

Tip:

1, this soup has a high content of protein.

2, pay attention to, all kinds of materials to stir; Steam over medium-low heat.

Recommended birthday party menu: glutinous rice ribs

Ingredients: ribs (584g), glutinous rice (200g), lettuce (1), onion (1), ginger (3 slices).

Marinade: salt (1/3 tbsp), cooking wine (1 tbsp), soy sauce (3 tbsp), white sugar (1/3 tbsp), white pepper (1/6 tbsp), cornmeal (2 tbsp) and chicken powder.

Seasoning: oil (1 tablespoon) and salt (1 tablespoon).

Making:

1. Soak glutinous rice in clear water for one night, remove and drain, sprinkle with 1 tablespoon salt and mix well; Cut the onion into chopped green onion, and cut the ginger into powder.

2. Wash the ribs, chop them into 7 cm long pieces, scald them in boiling water for 65,438+0 minutes, and then pick up the ribs and put them in a big bowl.

3. Add 1/3 tbsps of salt, 1 tbsps of cooking wine, 3 tbsps of light soy sauce, 1/3 tbsps of white sugar, 1/6 tbsps of white pepper, 2 tbsps of raw flour,12 tbsps of chicken powder, 2 tbsps of south milk and Jiang Mo, and mix well and marinate.

4. Put the marinated ribs into the glutinous rice, and make them stick with a layer of glutinous rice grains.

5. Spread a layer of lettuce leaves on the dish, put the ribs covered with glutinous rice into the plate and sprinkle with a layer of glutinous rice.

6. Boil the water in the pot, add the glutinous rice ribs, drizzle with 1 tbsp oil, steam for 45 minutes, take out and sprinkle with chopped green onion.

Recommended recipe for birthday party: white meat with garlic paste

Ingredients: pork belly (554g), cucumber (2), garlic (2), onion (2), ginger (10), licorice (5) and pepper (2 tbsp).

Sauce: salt (1/3 tbsp), soy sauce (1 tbsp), sugar (1/3 tbsp), concentrated chicken juice (1 tbsp), Chili oil (2 tbsp), sesame oil (1/.

Tools: planer (1 piece)

Production method:

1. Wash pork belly, blanch with boiling water, and drain; Cut the onion into sections, slice the ginger, chop the garlic into paste, and mash the garlic with a pestle.

2. Boil half a pot of water, add onion slices, ginger slices, licorice slices, pepper and pork belly, cover with medium heat and stew for 20 minutes, turn off the fire and let pork belly stew for 30 minutes.

3. Pick up the pork belly in the pot, soak it in cold boiling water until it is cool, and then cut the pork belly into pieces with a thickness of 0.5 cm.

4. Wash the cucumber, cut off the head and tail, and slice the cucumber with a planer for later use.

5. Add 1/3 tbsp salt, 1 tbsp soy sauce, 1/3 tbsp white sugar, 1 tbsp concentrated chicken juice, 2 tbsp Chili oil, 1/2 tbsp sesame oil, 1 tbsp chopped green onion and/.

6. Take a slice of pork belly and a slice of cucumber, roll the pork belly into a ball with cucumber slices until all the pork belly is rolled into a ball with cucumber, put it on a plate, and drizzle with garlic sauce.

Recommended recipe for birthday party: cold fungus

Ingredients: Auricularia auricula, carrot and coriander.

Seasoning: chicken essence, sugar, red pepper, onion, ginger, garlic, vegetable oil, soy sauce, salt and balsamic vinegar.

Exercise:

1. After soaking auricularia auricula in cold water, cut off the roots and tear them into small flowers.

2. Boil the water in the pot, blanch the black fungus for 3 minutes, remove it, wash it with cold boiled water, and remove the surface mucus.

3. Peel carrots and cut them into bull's eye slices, blanch them in boiling water 1 min, and take them out.

4. Chop the onion, ginger and garlic into a small bowl, heat the vegetable oil and pour it on it to cook the fragrance.

5. Add appropriate amount of soy sauce, salt, balsamic vinegar and sugar according to your own taste and mix well to make flavored juice.

6. Put the black fungus and carrot together in a bowl, pour in the sauce, sprinkle with minced coriander and red pepper rings and mix well.

Recommended recipe for birthday party: chopped pepper and lotus root strips

After blanching, freezing and soaking, the lotus root strips with chopped pepper are sweet, sour and crisp. Adding chopped pepper and garlic not only enriches the color, increases the taste, but also promotes the appetite.

Ingredients: lotus root, chopped pepper, garlic, sugar, white vinegar, salt.

Exercise:

1. Add a proper amount of salt and sugar to the bowl and melt it with boiling water;

2. Add appropriate amount of white vinegar after boiling water is cooled;

3. Boil the pot of water, add appropriate amount of salt and add lotus root strips;

4. Drain the blanched lotus root strips, put them into a basin, and add an appropriate amount of ice cubes;

5. Drain the chilled lotus root strips and put them into the cooled sauce;

6. Soak in the sauce and put it in the refrigerator for more than two hours;

7. Take out and drain the water again, and prepare chopped pepper and minced garlic;

8. Put the lotus root at the bottom, add chopped pepper and minced garlic;

9. Stir well when eating.