Boiled shrimp is recommended on the birthday party menu.
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.
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 with shallots and red bell peppers, and finally pour them into hot oil.
Precautions for inviting guests to dinner 1, religious dietary taboos, can not be ignored at all. For example, Muslims usually don't eat pork or drink alcohol. Buddhists in China don't eat meat, which not only means not eating meat, but also includes stimulating foods such as onions, garlic, leeks and mustard greens.
For health reasons, some foods are also taboo. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, high blood pressure and sequelae of stroke are not suitable for eating dog meat. Patients with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and gastric ulcer soup are also not suitable for eating soft-shelled turtle. Patients with hypertension and high cholesterol should drink less chicken soup.
3. People's dietary preferences are often different in different regions. For this reason, we should take this into account when arranging the menu. For example, people in Hunan generally like to eat spicy food and eat less sweets. British and American people usually don't eat pets, rare animals, animal viscera, animal heads and claws.
4. Some occupations, for some reasons, often have different special taboos in catering. For example, national civil servants are not allowed to eat, please, eat and drink at official banquets, eat beyond the standards set by the state, and 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.
The menu of guests at home recommends fried shrimps with ginkgo dragon fruit.
Ingredients: shrimp 300g, almond 100g, pitaya, salt, cooking wine, monosodium glutamate, onion ginger, egg white and starch.
Exercise:
1. Wash the shrimps, drain the water with a towel, add salt, monosodium glutamate, egg white and starch, stir well and size. Peel ginkgo biloba and fry in a pot for later use.
2. Take out the pitaya meat and cut it into 1 cm cubes for later use; When the wok is on fire, add a proper amount of salad oil. When it is 40% to 50% hot, slide the shrimps into the wok and filter the oil. Leave a little base oil, stir-fry onion and ginger, stir-fry pitaya a few times, add salt and monosodium glutamate.
3. Add shrimps and continue to stir fry evenly. Pour a little salad oil into the pitaya shell.
Steamed pork belly with green vegetables
Ingredients: pork belly, dried plum, onion, ginger, garlic and star anise.
Exercise:
1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes. After taking out, spread soy sauce evenly on several sides. Add oil to the pan and fry in the pan over medium heat. Stir-fry until the color is the highest.
2. Soak the dried prunes in warm water 10 minute, wash them thoroughly, and fry them with garlic, cooking wine, sugar, soy sauce and salt. Cut into pieces of suitable thickness. Put the skin in the bowl. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.
Cold two-color cabbage
Ingredients: green vegetables, purple cabbage, garlic, dried seaweed.
Exercise:
1, green cabbage and purple cabbage are cut into strips, blanched, quickly cooled and boiled, and juiced for later use; Soak dried shrimps in warm water until there is no hard core, drain and chop them for later use.
2, garlic pat flat chopped old standby; Mix cold soy sauce, vinegar, sugar, salt and sesame oil into a bowl of juice.
3. Pour the bowl juice into the squeezed vegetables; Take the oil pan. When the oil temperature is high, add minced garlic and shrimp, stir-fry over low heat until golden brown, and the fragrance floats out. Pour into a plate and mix well.
Three-silk sweet and sour sauce
Ingredients: cabbage heart 200g, pear 300g, hawthorn cake 50g. 75g of sugar, 30g of rice vinegar and 4g of refined salt.
Exercise:
1, Chinese cabbage is washed, cut into filaments and salted. Peel, core and shred Yali pear. Hawthorn cakes are cut into thick shreds for later use.
2. Gently squeeze out the water from the Chinese cabbage, put it on a plate, code the shredded pears on the shredded cabbage, and put the shredded hawthorn on it. Boil sugar and vinegar with a little water, pour it out and cool it, then pour it on the three wires.
Home-cooked boiled chicken
Ingredients: a pheasant, peanut oil 1/4 bowl, salt 1 teaspoon, half a bowl of soy sauce, two pieces of ginger, 0/5 pieces of red onion/kloc-0, and a proper amount of coriander stalks.
Exercise:
1. Slaughter the chicken, unhairing it, thoroughly cleaning it, taking out the internal organs, putting the pot into cold water to boil, turning the heat down, cooking for about 20 minutes, and then turning off the fire to stew. Viscera removal, disposal. Remove dirt from chicken kidneys and intestines, and then wash with salt and starch. You can make soup or soak them in the soup of boiled chicken.
2. Prepare dipping sauce. The ratio of ginger: onion: coriander stalk is: 1: 1: 0.5, which is considered as a golden match. Chop all the dip into paste and add peanut oil. Add a teaspoon of salt to make it light. Soy sauce can be eaten as soon as it is served.
Braised mushrooms in oil
Ingredients: 50 grams of dried mushrooms. Onion, Jiang Mo, salt, sugar, monosodium glutamate, cooking wine and sesame oil.