70th birthday menu: assorted tofu
Ingredients: corn kernels, sliced mushrooms, carrots (heart-shaped or petal-shaped), fungus, diced peas or celery, and diced or sliced tofu. Put water in the pot, bring to a boil, stir-fry tofu and (mushrooms, peas, corn, carrots), pour in oil, heat to 60%, fry tofu slices in the pot until both sides are golden, take out the oil for later use, take out the pot, add onions, stir-fry until fragrant, stir-fry (mushrooms, peas, corn, carrots) and fungus in the pot, then add tofu slices, stir-fry until fragrant.
70th birthday recipe: Fried bacon with peas
Ingredients: 300g peas, red bell pepper 1, and proper amount of bacon.
Accessories: 5g of Jiang Mo, proper amount of salt and peanut oil.
Exercise:
1. Wash peas, remove stems and seeds from red bell peppers, wash and cut into strips.
2. Put the pot on fire, add peanut oil to heat it, add Jiang Mo and stir-fry until fragrant, add red bell pepper and stir-fry until soft, then add peas and bacon and stir-fry for 2 minutes, add salt and a little water. Peas don't need to be fried for too long, otherwise they will be rotten. Stir well and plate.
70th birthday recipe: roast chicken with potatoes.
Ingredients: 500g chicken, 500g potato, soy sauce, cooking wine, salt, sugar, onion and ginger.
Exercise 1. Wash the chicken and cut into pieces, and peel and cut the potatoes for later use (it is recommended to put the potatoes in clean water to avoid oxidation). 2. Heat the oil pan and stir-fry the chicken. First, add a small amount of ginger and onion, cook the cooking wine and stir-fry the fragrance. 3. Add a proper amount of hot water, add onion, ginger, soy sauce, cooking wine, sugar and salt, and cook for 20 minutes, then turn to low heat until the chicken is cooked, then add potatoes to cook until cooked, and then dry the soup slightly to get out of the pot.
70th birthday menu: Braised pork.
Pork belly is cut into small pieces and squares, and each piece is covered with fat and lean meat. Boil a small pot of water, put the meat into it and cook for 5 minutes, then boil out the blood stains and floating foam, take it out, rinse it off and drain it. Pour a little oil and 2 tablespoons sugar into a non-stick pan, and stir-fry slowly over low heat. When saccharified into syrup and gradually melted and fried into light brown, pour in the pieces of meat so that each piece of meat is stained with sugar. Add 2 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp soy sauce, 3-5 dried peppers, 2 small star anise petals, 65438+ cinnamon. Stew 1 hour or so, look at the fire every 20 minutes and turn the meat with chopsticks. 10 minutes, about 2/5 of the soup is left, turn to high heat to collect juice, and gently shake the pot to prevent the bottom of the pot from burning. When the juice is thick and the oil is thick, the braised pork with enough sauce color is cooked.