It is better for the elderly to have a light diet with less sugar, but after all, birthdays cannot be too shabby, so I recommend the following menu to you.

Cold dishes: Braised chicken and jellyfish. Hot dishes: Braised pork trotters/braised mutton/steamed mandarin fish/braised lion head (put some chickpeas)/three fresh tofu (ham/mushrooms/shrimp)/wine herb head. Finally, prepare a fruit plate

, use pork chops to make soup and use it to cook longevity noodles.

Method 3 Ingredients for old vinegar sting head: sting head auxiliary ingredients: carrot, coriander Seasoning: salt, light soy sauce, chicken essence, sugar, vinegar, sesame oil, garlic Method: 1. Soak the sting head in water, wash it repeatedly to remove the fine sand, and then

Cut into slices, blanch them in hot water, take them out immediately, and soak them in cold water.

Chop the garlic into mince, wash, peel and cut the carrots into thin strips, wash and cut the coriander into small pieces and set aside.

2. Drain the sting head into a basin, add shredded carrots, coriander segments, minced garlic, light soy sauce, chicken essence, salt, sugar, vinegar and sesame oil, mix well and put it into a plate.

Features: The sting head is crispy, tender, light and refreshing, making it a delicious dish to accompany rice.

Tips: The fine sand on the sting head should be washed off repeatedly; the heat should be controlled when scalding the sting head.

Crispy crucian carp Ingredients: 5 small crucian carp Accessories: kelp, coriander, pickles, carrots, aniseed, pepper, onion, ginger, garlic Seasoning: soy sauce, rice vinegar, sugar, sesame oil, cooking wine Cooking method: 1. Slaughter the crucian carp

Wash, cut the fermented kelp into sections and roll into small rolls, cut pickles and carrots into thick slices, cut onions into sections, and slice ginger; 2. Take a slightly thick iron pot and place pickle slices and carrot slices on the bottom of the pot.

, sprinkle onions, ginger and garlic on top, place the fish one by one, put a layer of rolled kelp rolls, add pepper, aniseed, soy sauce, sugar, cooking wine, vinegar, pour an appropriate amount of water to cover the fish, and buckle

Place the plate on the fish, bring to a boil over high heat and then simmer over low heat for 4-5 hours.

Western-style shrimp soup Ingredients: 75 grams of shrimp Accessories: a piece of bread, 25 grams of onion, half a cooked carrot Seasoning: refined salt, tomato sauce, butter, flour, beef broth, pepper Cooking method: 1. Peel and remove the shrimps

Shaxiang, remove the head and tail, wash and cook with water and cut into dices, cut the bread into dices, wash and cut the onions into shreds, peel the cooked carrots and cut into dices the same size as the shrimps; 2. Put the pot on the fire and pour in the butter.

When the butter is slightly melted by heat, pour in the flour and onion shreds and stir-fry until fragrant. When it turns slightly yellow, add the beef broth. When the pot boils, add tomato sauce, diced carrots, diced cooked shrimps, and refined salt to taste; 3. For croutons

Fry until golden brown and sprinkle into soup.

Features: ruddy color, salty and thick soup, rich in nutrients.

Lily roasted pork Ingredients: Fresh lilies Accessories: Pork belly with skin Seasoning: soy sauce, cooking wine, ginger slices, sugar, green onions, water, cooking oil Preparation method: 1. Wash the lilies and tear off the skin, wash and cut the pork into pieces

Small pieces; 2. Put the oil in the pot and ignite it. When the oil temperature is 50% hot, pour in the meat and stir-fry the oil. Add soy sauce, cooking wine, green onions and ginger slices and cook until the soup thickens. Add appropriate amount of water.

Bring to a boil over high heat, then simmer over low heat until the meat is tender, then add lily and sugar. When the juice is thickened, place it on a plate and serve.

Features: crispy, soft and tender, thick soup, salty, sweet and slightly bitter.

Sea urchin family portrait Ingredients: 3 live black sea urchins (600g), 100g water-cooked sea cucumbers, 200g live sea sausage, 150g shrimps Accessories: 300g eggs, 50g leeks Seasonings: salt, chicken essence, pepper,

Fresh soy sauce, sugar, salad oil cooking method: 1. Cut the live sea urchins and take out the sea urchin yellow for later use. Add eggs and water in the vessel and stir evenly (water, eggs 1:1), then chop the shrimps into puree and add

Mix salt, chicken essence, pepper, and water clockwise until evenly mixed to form shrimp glue; 2. Add sea urchin yellow and shrimp glue into the egg liquid, mix evenly, and steam until cooked; 3. Clean the sea sausage and cut it into pieces

Blanch the diced sea cucumbers and sea cucumbers in boiling water, add oil to the pan, stir-fry the leeks, sea sausage and sea cucumbers, add salt and chicken essence, remove from the pan and place around the steamed sea urchins.

Features: Authentic, salty, tender and smooth, a very good delicacy in the hot summer.

Eat oily mushrooms and zucchini Ingredients: zucchini Accessories: mushrooms, carrots, pine nuts, onions, ginger Seasonings: salt, sugar, chicken essence, pepper, sesame oil Cooking method: 1. Cut the zucchini into strips, marinate with salt, mushrooms,

Cut the carrots into strips and set aside; 2. Set the pot over high heat, pour in the oil, add the minced onions, ginger, and carrots and stir-fry until fragrant, then add the mushrooms and zucchini and stir-fry evenly, simmer for 2 minutes, add pine nuts, season with sesame oil, and serve.

Features: Crisp and refreshing, full of umami flavor.