1. Without seafood, the big dish is meat. Since you are not good at cooking, ribs are easier to cook. Choose this one!
Summer lazy ribs:
1: Wash ribs, add appropriate amount of soy sauce, spiced powder or thirteen spices, and marinate with salt for one day.
2: Marinated ribs, put a little water, put a little starch, and grab them evenly by hand. Please try to ignore my fat paws, it's easier to use! )
3: Put the processed ribs on the tin foil, put them in a baking tray, and bake them at 220 degrees 15 minutes or so, depending on the temperature of your oven. Take out the ribs and sprinkle with cumin powder and Chili powder.
Not everyone has an oven at home. There is no oven, so we can fry it in our own pot. You can also eat ribs quickly.
2. Sesame sauce oil wheat dish (refreshing, healthy and nutritious. Perfect for hot summer! )
Ingredients: sesame paste and oil wheat vegetables
Ingredients: white sugar sesame oil
1. Wash and remove the roots of oil wheat vegetables, and put them on a plate for later use.
2. Take a proper amount of sesame paste, add sesame oil and sugar and mix well.
3. Sprinkle the prepared sesame sauce evenly on the oil wheat dish.
3. Vinegar potato chips (a simple dish, but also an essential dish for many people on the table)
Practice: Wash and shred potatoes and carrots, then rinse them with clear water several times to wash off the starch in potatoes, then soak them in a container with a spoonful of salt water, take them out and drain them before frying (washing them with water means washing off the starch in potatoes), and then fry them.
4. shredded eggplant (simple ingredients, good taste)
Practice: 1. Shred beef and cut eggplant into long strips. 2. Heat peanut oil in the pot, add ginger and garlic powder and stir fry, add a little soy sauce and cooking wine, add shredded beef and stir fry for a while, add a little monosodium glutamate, turn off the fire, pour a little sesame oil and add a little salt and sugar. 3. add eggplant.
Fruit dessert is the best, eat more fruit in summer, so dessert is
Mango glutinous rice paste (now available in mango shop)
Ingredients: 80g glutinous rice flour and10g sticky rice flour.
Ingredients: sugar 40g, water 50g, coconut milk 100g, shredded coconut, mango 1-2.
1. Mix the main ingredients,
2. Mix sugar, water and coconut milk, then boil, pay attention to sweetness.
3. Mix the solution into flour, and the automatic stirrer will stir it faster until it becomes smooth and powder-free.
4. Steam the dough over medium heat for 20 minutes, then take it out and let it cool.
5. Cut the mango into small pieces.
6. Pick up the dough, wrap some mango meat in it, then roll it into a ball, and finally roll it up with shredded coconut!
It's done. Considering that you are not a good cook, these dishes are very suitable ~ ~ ~
Question 2: What to eat for your birthday? It is indeed an important day to have a good birthday, but cooking should be based on everyone's taste.
Since it's a birthday, let's cook some dishes that we usually like to eat. If you are a good cook, then a big meal is not a problem. If you seldom cook, make something simple and delicious.
Personal recommendation:
Before the meal (before the main course is served): cold cowpea, fried lotus root, fish-flavored eggplant seeds and cold fungus.
Main course: shredded hot and sour potatoes, shredded green peppers, Mapo tofu, pine nut fish, sweet and sour pork ribs, lettuce in oyster sauce.
Snacks after dinner: fruit platter, shredded banana, etc.
All the above dishes are available in Jerry's restaurant. You can go and see, mainly on your own.
Happy birthday to you.
Question 3: What to eat for your birthday? Happy birthday to you in advance!
Question 4: What should I cook for my birthday? Make a dish with eggs for your birthday.
Shrimp and egg soup
1. Add six eggshells (half eggshells) to three eggs and mix well. Just stir it with big eggs a few times.
2. Filter the dog on the surface with a strainer and divide it into two bowls. This step is to make the custard more delicate.
Tiger 3, when cooking with a rice cooker, add a steamer to put the bowl in (this steam is most suitable for making custard)
4. Keep the shell of the shrimp head and tail, peel the rest and sprinkle a little salt. This shrimp has a small earthy smell, so you don't need to remove the mud line.
5. When you feel that the custard is about to solidify, put the shrimp in and keep the shrimp head to make the custard taste better.
6. When the rice is cooked, the custard will be cooked together ~
Question 5: What should I do for my birthday? Make a dish with eggs for your birthday.
Shrimp and egg soup
1. Add six eggshells (half eggshells) to three eggs and mix well. Just stir it with big eggs a few times.
2. Filter the dog on the surface with a strainer and divide it into two bowls. This step is to make the custard more delicate.
When cooking with a rice cooker, add a steamer to put the bowl in (this steam is most suitable for making custard).
4. Keep the shell of the shrimp head and tail, peel the rest and sprinkle a little salt. This shrimp has a small earthy smell, so you don't need to remove the mud line.
5. When you feel that the custard is about to solidify, put the shrimp in and keep the shrimp head to make the custard taste better.
6. When the rice is cooked, the custard will be cooked together ~
Question 6: What do you cook at home for your birthday? Good egg hibiscus soup, longevity noodles, coke chicken wings, braised prawns, take-away boiled live fish, garlic vegetables, scrambled eggs with tomatoes,
There are meat and vegetables, red and green, chicken and fish, and soup.
Question 7: What do you want to cook for your birthday tomorrow? Keywords sweet and sour pork ribs, braised beef, kung pao chicken,
Question 8: What should my husband cook for his birthday? Coke chicken wings are very good. Now that you have thought of them and can do them, make one. Take another fish. Didn't you say there are fish every year? Fish is a good sign, and it is better to eat on your birthday. Last BF's birthday, I made a fish. Simple, bream, washed, marinated, marinated with a little vinegar and soy sauce for half an hour, and then braised. Stew another soup. In fact, chicken soup is the best, but since you have chicken wings, stew ribs and corn soup. It's simple. Wash the ribs, blanch them, remove them and put them in a casserole. Wash the corn, pound it into several pieces, put it in a casserole, add ginger slices, add cold water, boil it over high fire, simmer for two hours, and add salt to taste. This soup pays attention to the original flavor of ribs and corn, without adding too much seasoning. Stir-fry another broccoli. Break the broccoli into small flowers, blanch it with boiling water, take it out, heat it with hot oil, stir fry the broccoli a few times, add some salt and chicken essence. Broccoli is nutritious and beautiful, and the cooked color is particularly good, which is worth making. Ok, two people, four dishes and a cake will be enough. I hope you have a good time! :)
Question 9: Pictures of what food mom ate on her birthday. Mom's favorite dish.
Question 10: What should I do for my friends at home as my birthday is approaching? I have prepared a table for you, 1 soup. I hope you like it.
Chili oil fillets
Ingredients/seasoning: one bass, one grass carp or one silver carp, preferably live fish, not carp, one catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (cut loosely), garlic (just pat one end lightly without cutting), appropriate amount of onion, petals (or chopped pepper) and so on.
Practice: 1. Slaughter and clean the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber and cucumber strips. And sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. The color of pepper changes quickly. Turn off the fire immediately. Pour the oil in the pot and pepper pepper into the cauldron of fish, and be careful to burn it! !
Kung Pao Chicken?
Ingredients/seasoning: 200g chicken (chicken breast or drumstick), 50g peanuts, 4 dried peppers, 20 prickly ash, garlic, red and white soy sauce, vinegar, seasoning, fresh soup, ginger, onion, soy sauce, sugar and raw flour.
Practice: 1. Pat the chicken loose first, and then use a knife to change it into 1 cm square dices. Wash peanuts, fry them in oil pan until crisp, or fry them with salt until crisp and peeled. The dried pepper is pedicled and seeded, and cut into 1 cm long segments. Peel and slice ginger and garlic. Cut the green onions into granules.
2. Mix the diced chicken with salt, soy sauce and corn starch water. Mix salt, red and white soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, raw powder water and soup to make juice.
3. Heat the pot, put oil in it, and when it is half cooked, stir-fry the dried Chili until it is brown-red, then add the Chili and stir-fry the diced chicken. At the same time, add ginger, garlic slices and onion to stir fry quickly, add sauce to stir fry, and add crispy peanuts when taking out the pot.
Sliced pork with green pepper
Ingredients/Seasoning: 3 green peppers, 200g tenderloin, 30g vegetable oil, 4g cooking wine, 4g salt, 2g monosodium glutamate, 2g onion, 2g ginger, 3g soy sauce and 3g starch (corn).
Practice: 1. Wash persimmon pepper, remove seeds and pedicels, and cut it into pieces obliquely with a knife.
2. Cut the onion and ginger into small pieces.
3. Cut the meat into pieces, add 0.5g of soy sauce, cooking wine 1g and starch 1g, and grab well.
4. Put the onion, ginger, soy sauce, cooking wine, salt, monosodium glutamate, chicken soup and starch into a bowl and make a bowl of juice.
5. After the wok is heated with oil, stir-fry the meat slices. When it is ripe, add the prepared juice, stir-fry with green pepper, and serve after the juice is hung evenly.
Sweet and Sour Spare Ribs
Ingredients/seasoning: 500g ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame.
Practice: 1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and season, steam in a cage until the meat and bone are separated, take out and drain.
2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying.
3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve.
Fried shredded pork with sweet and sour sauce
Raw material/seasoning: lean pork >>