Look at my recommendation:

Five people should prepare at least 10 hot dishes.

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

2. Five hot dishes (five meats and five vegetables)

3. Qingre decoction

Details are as follows:

One: Four cold dishes:

1. Cold eggplant

1, peeled eggplant, steamed in a pot, and cooled in boiling water. Tear into thin strips by hand and set the plate.

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

3. Sprinkle it on the eggplant, OK ~ ~ ~

2. bitter melon:

Wash two bitter melons, cut them open to remove seeds, and then cut them into strips of about 4 cm ~ blanch them with cold water (preferably ice water), take them out and drain them for later use.

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

Prepare a little chopped onion, ginger and garlic (you can put less if you don't like it), half a spoonful of sugar, a little salt, 2 spoons of soy sauce, a little vinegar 1 spoon, monosodium glutamate, pepper oil 1 spoon, sesame oil 1 spoon, sesame sauce 1 spoon. Put all the seasonings into a small bowl just filled with lobster sauce and mix well.

3. Homemade beef jerky:

Raw materials:

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

Exercise:

1, 2 kg 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 into the pot and cook them into a paste, then turn the fire to the minimum.

4. Put the beef slices into the slurry and stick the slurry. After all the beef slices are immersed, stir slowly with a spatula, and turn off the heat after the juice is dry.

5, put it in the microwave oven for 2-3 minutes to dry (once every minute). Let it cool before eating.

4. Cold shredded chicken:

Ingredients: cooked chicken, a cucumber, other melons that can be eaten directly, or vermicelli as shredded chicken vermicelli.

Seasoning: salt, sesame oil, sugar, chicken essence.

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

Two: ten hot dishes:

1. Pepper fish:

Ingredients: mandarin fish 1 tail, Jiang Mo, coriander, white pepper, chicken soup, cooked lard, onion, vinegar, Shaoxing wine and essence.

Appropriate amount of essence, ginger juice, sesame oil and refined salt.

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

Wash coriander and cut into 2 cm long sections. 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 with high fire, add pepper, chopped green onion and Jiang Mo in turn, stir-fry until fragrant, then pour in 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). After the soup is boiled, move it to low heat and stew for about 20 minutes. Add shredded onion, coriander and vinegar, then pour in sesame oil.

Features: delicious fish, milky white soup, hot and sour appetizer, hangover relief.

Stewed sparerib

Raw materials:

600 grams of steak, 4 cups of water, 300 grams of radish, 200 grams of carrot, 8 mushrooms, eggs 1 each, chestnuts 10, ginkgo 10.

Seasoning:

6 tablespoons of soy sauce, 6 tablespoons of ground pears, 3 tablespoons of sugar, 2 tablespoons of chopped onions, 2 tablespoons of mashed garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds and a small amount of pepper noodles.

Exercise:

(1), cut the steak into 5cm pieces, soak it in cold water, bleed it, and then boil it out in 4 cups of water. Remove the ribs or fat, draw a knife line at a distance of 2 cm, and remove the oil from the broth.

(2) Peeling pears, grinding into foam, and making sauce.

(3) Put the cooked ribs into the pot, add 2/3 seasoning and mix well, add about 2 cups of broth, and cook on low heat until the ribs are rotten.

(4) Radish and carrot are cut into cubes with the size of 3cm, the edges and corners are cut off, and they are blanched in boiling water. After the mushrooms are soaked, they are cut into ginkgo leaves.

(5) Boil the ribs. When there is a little soup left, add the cooked radish, carrot and mushroom, add the remaining seasoning sauce and broth, and stew it with low heat.

(6) After it is wet and tasty, add chestnut and ginkgo. Put it in a bowl and cut the eggs into balls or dominoes on it.

3. Stewed chicken with mushrooms:

Ingredients: 2 turkey legs and 6 dried mushrooms. Accessories: 12 red dates, 2 pieces of ginger.

Seasoning: wine 1 tablespoon, salt 1 tablespoon.

Practice: 1. Chop the chicken leg, blanch it, remove the blood and rinse it; 2. Mushrooms are soft with pedicels and red dates are soft. Put all the ingredients in a saucepan, pour 1 tbsp 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 40 minutes; 3. Season with salt before cooking and mix well to serve.

Tip: This soup can also be cooked directly on the stove with low fire, but it still needs to be boiled before putting the ingredients, and the soup will not be turbid when cooked 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:

Ingredients: pork tenderloin (250g) and onion (200g).

Accessories: eggs (75g)

Seasoning: ginger (10g), sweet noodle sauce (50g), cooking wine (5g), sugar (5g), soy sauce (8g), salt (3g), monosodium glutamate (2g) and peanut oil (25g).

Exercise:

1. Wash and shred shallots and ginger. Place half of the chopped onion in 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 evenly.

2. Add oil to the pot and heat it to 30% heat. Slide the shredded pork into the spoon and drain.

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

5. Steamed crucian carp:

Material: Carassius auratus (400g)

Accessories: Fat meat (50g), ham sausage (50g), winter bamboo shoots (50g) and mushrooms (25g).

Seasoning: salt (5g), cooking wine (20g), onion (20g), ginger (15g), monosodium glutamate (1g), sugar (10g), vinegar (15g) and vegetable oil (20g).

Exercise:

1. Wash the crucian carp and cut off the lines on both sides with an oblique knife;

2. Slice fat, ham and winter bamboo shoots into rectangular pieces, cut onions in half and mince them, slice ginger and mince coriander, and split mushrooms in two;

3. Blanch the crucian carp in boiling water, 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 to 7 minutes of heat, saute, and pour on the fish;

5. Put the sliced winter bamboo shoots and mushroom soup on the fish together with the ham, put the sliced onion and ginger on it, add salt, cooking wine, monosodium glutamate and soup, steam in a steamer 15 minutes and take it out;

6. Pick out onions and ginger slices.

6. Pepper and shredded potatoes:

Ingredients: three or five small green peppers, a big potato and a green onion.

Practice: 1. Clean pepper, remove seeds and shred 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 shabu-shabu, then add the pepper and stir-fry until the shredded potatoes become transparent.

You can add salt, monosodium glutamate and chopped green onion at this time.

7. Fried celery with fungus:

Ingredients: fresh fungus 1 00g, tender celery100g, red pepper10g, garlic10g.

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

Method:

1. Wash fresh fungus and red pepper and cut into strips. Peel tender celery and cut into strips. Beat garlic evenly.

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

3. Put oil in another pot, saute garlic strips and red pepper strips, add fresh fungus strips and celery strips, add salt, monosodium glutamate and sugar, stir-fry thoroughly in medium heat, thicken wet starch and stir-fry for a few times.

8. Tomato tofu:

Ingredients: Tofu (500g) and tomato sauce (100g).

Seasoning: wheat flour (10g), egg (50g), monosodium glutamate (5g), salt (10g), sugar (10g), onion (5g), ginger (5g), cooking wine (10g

Exercise:

1. Cut the tofu into squares, blanch it with boiling water, take it out, put the flour and eggs in a bowl and mix well, then pour it into the tofu.

2. Get the pot on fire, add peanut oil to heat it, and remove the tofu with even paste.

3. Put the base oil in the pot, add the onion, Jiang Mo and tomato sauce, stir-fry until fragrant, add sugar, salt, cooking wine, monosodium glutamate and soup 100 ml, simmer the tofu with low heat until the juice thickens, and pour a little bright oil before taking out the spoon.

9. Vegetarian stewed lentils:

Ingredients: lentils (300g) and winter bamboo shoots (100g).

Seasoning: cooking wine (10g), lard (refined) (40g), sesame oil (10g), salt (5g), monosodium glutamate (2g), starch (pea) (5g), onion (5g), ginger (5g) and garlic (5g).

Exercise:

1. Remove tendons and tips from lentils, wash and drain; Wash onion, ginger and garlic and cut into powder.

2. Heat the oil in the pot, put the ginger and garlic into the pot, cook the wine, stir-fry the lentils a few times, add the fresh soup, refined salt, white sugar and chicken essence to boil, change to medium heat, cover and stew until the soup is thick, add monosodium glutamate, and thicken with 10g wet starch (5g starch with water).

10. Slice green pepper and eggplant:

Material: eggplant (250g)

Accessories: green pepper (50g)

Seasoning: salt (3g), monosodium glutamate (2g), vegetable oil (60g) and sesame oil (5g).

Exercise:

1. Cut off both ends of eggplant, wash it, cut it in half, and cut each half into pieces with a thickness of 3 mm; The green pepper is pedicled, seeded and cut into 3mm thick shreds.

2. Put the pot on the fire, pour in the vegetable oil and heat it to 60%. Add eggplant slices and shredded green peppers and stir fry. Add monosodium glutamate, refined salt and sesame oil when frying. After frying, put it on a plate.

1 1. Qingre seaweed soup:

The basic materials are 50 grams of kelp, 50 grams of mung beans and 50 grams of brown sugar.

Exercise:

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

Thank you!