The first course - braised prawns in tomato sauce and oil, suitable for both adults and children

Ingredients: prawns, garlic, cooking wine, salt, cornstarch, tomatoes Sauce, white sugar

Cooking steps

1. Chop the garlic (you can chop a little more) into minced garlic and divide it into 2 equal parts for later use;

2. Wash the shrimps, cut their backs and devein them;

3. Add some garlic, cooking wine, salt and cornstarch and marinate for 20 minutes

4. Heat the oil in the pan until it is 80% hot Add the shrimps to the pan and stir-fry until they change color, then remove from the pan

5. Heat the oil again, when the oil is 70% hot, add garlic and saute until fragrant, add tomato sauce, sugar and salt to make tomato sauce< /p>

6. Pour in the shrimp, stir-fry and mix well, turn off the heat and serve

Second course---children really enjoy eating fish! Braised seabass is suitable for the whole family

Ingredients: Ingredients: seabass, green and red peppers, chopped green onions, ginger slices, garlic, cooking wine, sugar, oyster sauce, light soy sauce, salt

Cooking Steps

1. Cut green and red peppers into rings, slice ginger, and cut green onions into sections. If you don’t like spicy food, you don’t need to add green and red peppers.

2. Wash the seabass, remove the scales and gills, and remove the internal organs. Make a few cuts on the fish, then marinate it with cooking wine for 20 minutes. No salt is needed. You need to turn over once in the middle.

3. Heat the pot, rub the bottom of the pot with ginger first (this will prevent the fish skin from sticking when frying the fish). Pour in an appropriate amount of oil. After the oil is warm, put the fish into the pot. . Remember to use kitchen paper to absorb the moisture from the fish body. When you put it down directly, it will easily become oily).

4. When frying fish, remember to turn on low heat and fry slowly until both sides are golden brown. Gently shake the pot to allow the fish to move slightly. After the fish can slide, flip and fry the other side until golden brown.

5. Add green and red peppers, garlic and ginger slices directly and saute until fragrant. If you find this inconvenient, you can take out the fish first and then add ginger slices, garlic, etc.

6. After frying until the aroma comes out, bring the water to a level with the fish, add an appropriate amount of cooking wine, oyster sauce, light soy sauce, an appropriate amount of salt, and sugar and mix well. After the soup comes to a boil over high heat, cover and simmer over medium heat for about 15 minutes.

7. When the time is up, the soup is thickened and ready to be cooked. If your child likes to mix rice with the soup, you can cook it 1-2 minutes in advance! This way the soup will be more juicy.

Third course--when chestnuts are in season, how can we miss out on chestnut and mushroom roasted chicken?

Ingredients: chicken, mushrooms, chestnuts, oyster sauce, light soy sauce, rice wine, millet pepper, chopped green onion, rock sugar

Cooking steps

1. I use dried shiitake mushrooms. Wash the shiitake mushrooms first, then soak them in warm water. Don’t throw away the soaked water. , keep it for later use.

2. I bought peeled chestnuts, boil a pot of water, add the chestnuts, cook for about 8 minutes, cook until they change color and then take them out. My chestnut is relatively large, so I cooked it for nearly 8 minutes. If the chestnut is small, cooking it for 5 minutes is enough. Because it will be simmered with the chicken later.

3. After cleaning the pot, heat the pot, put some peanut oil, turn to low heat, and add an appropriate amount of rock sugar. I grabbed a small handful at any time, and there was no prepared amount.

4. Stir-fry slowly over low heat until the rock sugar is combined and small bubbles appear. It must be small bubbles, otherwise it will become strands of sugar, as shown in the picture. There are slightly more bubbles. The process of frying the sugar color must be done over low heat, otherwise it will easily scorch. After scorching, it will easily become bitter and unpalatable.

5. After washing the chicken, drain it. No need to blanch it! When the sugar color starts to bubble, quickly stir-fry until the sugar color is evenly coated.

6. Add appropriate amount of rice wine, light soy sauce and oyster sauce and stir-fry quickly and evenly. Adding rice wine not only adds flavor to the chicken, but also removes the fishy smell!

7. After the chicken is stir-fried evenly, add the mushrooms and chestnuts, then add the water for soaking the mushrooms, stir-fry evenly, bring to a boil over high heat, cover, and simmer over medium-low heat for 15-20 minutes.

8. After the time is up, add an appropriate amount of millet pepper and stir-fry evenly until it tastes spicy (if you don’t like spicy food, you don’t need to add millet pepper). After the millet peppers are stir-fried until they become spicy, add the chopped green onions and stir-fry evenly before serving!

The fourth course---Guangxi's specialty lemon duck

Ingredients: duck meat, ginger slices, garlic, pickled peppers, pickled ginger, sour scallops, mountain yellow peel , sour lemon, iced plum sauce, oyster sauce

Cooking steps

1. First, slice the sour lemon, cut the sour pickled pepper diagonally, cut the pickled ginger into shreds, prepare a few fresh Slices of ginger and a few heads of garlic, cut the garlic in half.

2. Blanch the duck meat in water for about 1 minute. Remove the duck meat when it is 3 to 4 years old, wash it with cold water, drain it and set aside.

3. Clean the pot, put a small amount of oil in the pot, add ginger slices and garlic and stir-fry until fragrant.

4. After the ginger and garlic are fragrant, add the duck meat and stir-fry until the duck meat becomes a little brown.

5. Pour in half a bowl of rice wine. The duck meat I bought weighed more than one kilogram, so I poured half a bowl. If the duck meat weighed 3 kilograms, I poured one bowl. Rice wine can remove the fishy smell of duck meat. Cover and simmer over low heat for about 20 minutes until the oil in the duck meat is cooked out.

6. After the duck meat is simmered, if there is too much oil, pour out some oil and leave a little oil at the bottom of the pot. However, it cannot be completely without oil. If there is no oil, it will not be cooked. Delicious.

7. Add about 10 grams of sugar to color the duck meat, then add a little salt, heat the water to be level with the duck meat, bring the water to a boil over high heat, cover it and simmer for about 15 minutes. Don't use cold water. Putting cold water in will cause the duck meat to shrink.

8. After simmering for 15 minutes, add a little oyster sauce, then pour in the sour scallops, chili peppers, sour ginger and mountain huangpi and stir-fry evenly. Don’t put the sour ingredients too early. It’s most appropriate to add them 5 minutes before taking them out of the pot. Putting them in too early will not only lose the flavor, but will also cause them to become overcooked, and the taste and texture will not be very good.

9. After stir-frying evenly, add the sour lemon and iced plum sauce. The ratio of iced plum sauce to sour lemon is 1:1. Stir well and serve. There is no need to add salt, because there is salt in the sour ingredients, and if you add more salt, it will be very salty. Lemons are generally a bit bitter, but when combined with the sourness of sour plums, the taste is perfect

Course 5---If you eat something greasy, eat this again and it will be great! Children's favorite stir-fried shrimp with broccoli

Ingredients: shrimp, broccoli, garlic, shredded ginger, starch, oil, salt

Cooking steps

1 .First rinse the broccoli, then cut it into small florets, and soak it in rice washing water for half an hour. The rice washing water is weakly alkaline and can decompose pesticide residues on the vegetables. After soaking for half an hour, rinse it with clean water. spare.

2. You should buy fresh shrimps. Eating fresh shrimps is the most nutritious. If you really can’t buy it, you can also use dried shrimp!

3. Take the shrimp, gently break off the shrimp head, and slowly pull out the shrimp thread. After removing the head, peel off the shrimp tail. Gently pull the shrimp tail to remove the tail. The shrimp thread was pulled out. Then wash the shrimps, put them in a bowl, add a little salt and shredded ginger, catch them evenly, and marinate them for 15 minutes to remove the smell.

4. Add some starch, mix well, set aside, add starch, so that the fried shrimps will be more tender.

5. Boil a pot of water, and drain the water in the pot. Boil, add a few drops of oil and salt, blanch the broccoli, scald until it changes color, then take it out and add some oil to keep the color of the broccoli green!

6. Use 3 to 4 cloves of garlic, then chop it finely, put oil in the pot, add minced garlic and sauté until fragrant.

7. Add the shrimp and stir-fry quickly until the shrimp changes color.

8. Finally add the blanched broccoli, stir-fry quickly and evenly, add some salt to taste and serve.

The sixth course - vegetable collection, light and nutritious in the moonlight of the lotus pond

Ingredients: lotus root, fungus, snow pea, carrot, lily, shredded ginger, garlic, salt, MSG

Cooking steps

1. Prepare the ingredients first. Remove the stems of the snow peas and wash them. Soak the fungus in water in advance and tear it into small pieces. Slice the carrots and fresh lily. Peel it, wash it and drain it; slice the lotus root into slices, fill a bowl with water, add a few drops of vinegar, and soak it in the water. This can prevent the lotus root from oxidizing and turning black, and the color will not look good when fried!

2. 2. Pour water into the pot, bring to a boil over high heat, then add a little peanut oil and salt, then put the lotus root, fungus, snow peas, carrots and lilies into the pot and blanch them until they are raw. Do not blanch them. If it takes too long, take it out, put it in a large bowl, and soak it in cold water.

3. 3. Preheat the wok. After there is no moisture on the surface, pour in peanut oil. After the oil is hot, add shredded ginger and garlic slices and sauté over medium heat until fragrant.

4. At this time, drain the blanched ingredients, then pour them into the pot and stir-fry quickly over medium heat for about 30 seconds.

5. Add appropriate amount of salt and MSG, stir-fry evenly and serve. It is delicious.

The seventh course---Vermicelli with garlic and baby cabbage as an appetizer to relieve tiredness

Ingredients: Vermicelli, baby cabbage, garlic, fresh millet pepper, chives; light soy sauce, sugar , chicken essence, water, oil

Cooking steps

1. Soak the vermicelli in cold water for 20 minutes until soft, cut the baby cabbage into 4 cloves, peel the garlic and chop into paste, red Chop the pepper and chop the chives.

2. Put 2 tablespoons of salad oil in the pot, heat it to 30% heat, add minced garlic and stir-fry until fragrant, add light soy sauce, water, sugar and chicken essence and bring to a boil.

3. Pour out the prepared garlic sauce and set aside.

4. First spread the soaked vermicelli on the plate, and then spread the baby cabbage flatly.

5. Pour the prepared garlic sauce onto the baby cabbage with a spoon.

6. Boil water in the pot, put on the steaming rack, add the baby cabbage, cover and steam over high heat for 10-12 minutes. Finally, sprinkle some chopped green onion and enjoy!

The eighth course - the whole family loves to drink, nourishing Cordyceps flower chicken soup

Ingredients: chicken, Cordyceps flower, salt, wolfberry, red dates, ginger slices

Cooking steps

1. Wash the ginger, cut into several slices and set aside. Wash the red dates and wolfberries as well and set aside.

2. I use fresh Cordyceps flowers, remove the roots, wash them, remove them and drain them for later use.

3. Cut the chicken into small pieces, put it in a pot with cold water and blanch it. After the water boils, you can take it out and wash it.

4. Take a casserole and put the chicken, cordyceps flowers, ginger slices, wolfberries and red dates in it.

5. Add an appropriate amount of water according to the family members, and bring the water to a boil over high heat.

After boiling, turn down the heat and simmer slowly for 2 hours.

6. After simmering for 2 hours, add appropriate amount of salt to taste. It's ready to serve~

The ninth dish---the glutinous taro that you can't miss in this season, steam it quickly and conveniently. Taro steamed pork ribs

Ingredients: taro, pork ribs, Sugar, salt, cooking wine, light soy sauce, ginger, corn starch, oil

Cooking steps

1. Cut the ribs into small pieces, then rinse repeatedly, change the water, massage, and mix the blood and Rinse off all the fat, then drain the pork ribs and take them out. Add appropriate amount of salt, sugar, cornstarch, and cooking wine, mix well, and marinate for about 1 hour.

2. Peel and slice the taro. When peeling the taro, be careful, otherwise your hands may become allergic and itchy. You can wear gloves before peeling the taro. After slicing, place on a plate to serve.

3. After the ribs are marinated, put them on the taro.

4. Bring the water in the steamer to a boil over high heat. After it boils, put the taro ribs in the pot and steam for about 20 minutes. Steam over high heat.

5. After steaming, take it out, sprinkle some chopped green onion, sprinkle some millet pepper and garnish it and eat~

Top 10 - hydrating and nourishing the skin, loved by children and the elderly. Stir-fried beef with loofah

Ingredients: beef, loofah, garlic, shredded ginger, oyster sauce, light soy sauce, salt, cooking wine, sugar.

Cooking Steps

1. First, cut the beef into thin slices, put it into a bowl, add starch, light soy sauce, cooking wine, oyster sauce, and white sugar and mix well with your hands. This will make the beef more flavorful. After stirring it evenly, add some oil and stir it evenly again. This will cover the moisture of the beef with the oil, and the fried beef will be more delicious.

2. Peel the loofah, wash it, slice or dice it as you like, put it on a plate and set aside.

3. After cleaning the pot, heat the pot over high heat and pour in an appropriate amount of oil. When the oil smokes, add beef and stir-fry quickly until the color of the beef turns white. Dish out and set aside.

4. Pour oil into the pot again. After the oil is hot, add garlic and sauté until fragrant.

5. After the garlic is fragrant, add the loofah and stir-fry until it becomes soft. If it is dry, you can add some water. After frying until soft, add a little cooking wine to enhance the aroma, and then add Add appropriate amount of salt and stir-fry evenly.

6. Finally, add beef and stir-fry quickly until evenly distributed.

Delicious and ready!