Recommended recipe for birthday party: boiled shrimp

Ingredients preparation: 5g of metapenaeus ensis, 25g of shredded red pepper, 5g of soy sauce, 5g of sesame oil, 5g of refined salt, 1g of ginger, 1g of onion and 5g of peanut oil

Production steps:

1. Wash the fresh shrimp and put the shredded red pepper on a taste dish.

2. Pour hot oil on shredded Chili peppers, then add light soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well.

3. Boil the clear water with strong fire, put it in the fresh shrimp pond until it is cooked, remove the water and serve it on the plate. Serve it with the flavor plate.

Precautions:

Burning means putting materials into boiling soup or boiling water for cooking. There is no juice and no fluorescence, mainly to keep the original flavor of the materials. The burning time must be short, the heat must be fierce, and the materials must be fresh.

Recommended recipe for birthday party: Steamed perch with black bean sauce

Perch is the most delicious and tender, and is regarded as a treasure in fish, with white and tender meat, no thorns and no fishy smell. Douchi, as a home-cooked condiment, is suitable for removing fishy smell and seasoning when cooking fish. The collocation of perch and black bean sauce makes the sauce-flavor and ester-flavor more unique.

ingredients: perch, lobster sauce, red pepper, onion, ginger, salt, light soy sauce, cooking wine and sesame oil

1. Cut off the fish head and tail, remove the viscera of the fish and wash it dry. Cut the back of the fish body into pieces about 1cm wide with a knife, and connect 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 15 minutes.

2. The fish head, fish tail and fish body are all packed in a plate. Sprinkle a douchi and steam for 8 minutes, then steam for 5 minutes after turning off the fire. When the fish is steamed, sprinkle shallots and red bell peppers on the fish, and finally pour hot oil on it.

Recommended birthday party menu: stewed chicken and mushrooms

Material; Chicken legs, hazel mushrooms.

seasoning; Oil, onion ginger, pepper aniseed powder, soy sauce, salt, monosodium glutamate.

practice;

1. Wash the chicken and cut into pieces. If the hazelnut is boiled in cold water, take it out and rinse it with cold water for later use.

2. Rinse the chicken with cold water and plate it.

3. Put oil in the pot, add shredded onion and ginger, stir fry, add chicken pieces, pour in soy sauce and aniseed powder, then add cold water and bring to a boil.

4. After the pot is boiled, put the hazelnuts in and simmer for half an hour, then add salt, monosodium glutamate and chopped green onion.

Recommended menu for birthday party: braised beef

Ingredients: beef brisket

Accessories: 1 piece of ginger, 2 pieces of star anise, 1 piece of tsaoko, 1 spoon of sugar, 2 spoons of bayberry wine, appropriate amount of scallion and pepper

Practice:

1. Cut the beef brisket into cubes and add it with pepper. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger and beef into a clear water pot. After boiling, continue to cook for five or six minutes. Remove the beef, rinse it off and drain it for later use.

2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and scallion, stir-fry over medium heat, pour in two spoonfuls of bayberry wine while frying, add one spoonful of soy sauce, one spoonful of soy sauce and one spoonful of sugar, and stir well.

3. Stir-fry the beef until the color is uniform. Add the octagonal box of Amomum tsaoko, boil it, put it in a casserole, cover it, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high fire to collect juice. At this time, you can taste the salt and add some salt to taste.

Recommended menu for birthday party: spicy pig's feet

Ingredients: 1 kg of pig's feet

Accessories: proper amount of hawthorn

Seasoning: 5g of crystal sugar, 1 onion, 5 slices of ginger, 4 cloves of garlic, proper amount of pepper, proper amount of cinnamon, proper amount of dried pepper, 1/3 small bowl of cooking wine, half a bowl of soy sauce, proper amount of Amomum tsaoko and appropriate amount of fragrant leaves. Boil warm water in the pot, add the pig's feet to boil, and then cook for about ten minutes

2. Take out the cooked pig's feet, rinse them with cold water, and drain the water for later use

3. Heat two tablespoons of oil in the pot, stir fry the pig's feet with low heat, and slowly stir fry until the skin is slightly yellow

4. Put one tablespoon of oil in the pot, and add one green onion and five slices of ginger into the cold oil. Stir-fry with low fire until it is fragrant

5. Take another pot, put the materials and pig's feet stir-fried in step 4 into the pot, add cooking wine, light soy sauce, and clear water

6. After boiling with high fire, continue to cook for 15 minutes, and then turn to low fire until the soup is thick, only half of it is left

7. Put a tablespoon of oil into the pot, and heat it. Add a tablespoon of water halfway

8. Stir-fry until the sugar color is thick and dark

9. Add the marinated pig's feet and stir-fry until all of them are evenly coated with sugar color

1. Pour in half of the marinade, collect the juice with high fire, and turn it frequently on the way

11. Stir-fry until the marinade is completely dried, and put it out for later use

. Add a tablespoon of water, stir-fry with low fire until the water is dry, and sprinkle with white sesame seeds.

Cooking tips:

1. Pig feet can be divided into front feet and rear feet. In Guangdong, the front foot is called pig hand, which is relatively fleshy and relatively expensive. I usually buy pig hands.

2. When marinating, don't add too much water, just over the pig's feet. Cooking time should not be too long, just insert the pigskin with chopsticks.

3. To make this dish, only light soy sauce is used to flavor it, instead of light soy sauce. The color of pig's feet is colored with sugar. Otherwise, the color will be too dark.

4. people who don't like to eat pepper can fry pepper first, and pick it up when the oil smells of pepper. If you mix it with pig's feet, you will eat it.

Recommended menu for birthday party: Fish-flavored pork slices

Ingredients: 4g lean pork, 5g clean vegetables, 3g agaric, 75g mixed oil, 2g soy sauce, 13g white sugar, cooking wine, onion and pickled pepper, 2g vinegar, 8g garlic and ginger, 3g monosodium glutamate, 5g salt, 13g wet starch and a proper amount of soup.

Production steps

1. Cut the meat into thin slices (2.5cm wide and 3.5cm long), cut the green vegetables with leaves into 3cm long segments, and slice the stems. Wash the fungus thoroughly with water, cut the onion, ginger and garlic into powder, and chop the pickled pepper. Mix the meat slices with a small amount of soy sauce, cooking wine and salt, moisten the starch slurry and mix some oil.

2. Make juice with salt, soy sauce, cooking wine, monosodium glutamate, sugar garlic, onion, ginger, vinegar, wet starch and soup.

3. Heat the frying spoon and oil it. After the oil is hot, add the meat slices, push them with a spoon at the bottom to make the meat slices spread out, then add the pepper, stir fry the fungus and vegetables for a few times, then pour the right juice, and turn it over a few times after the juice is boiled.

Recommended recipe for birthday party: egg bean curd soup

Ingredients: 3g of bean curd, 5g of water spinach and 3 eggs.

seasoning: onion ginger juice, salt, monosodium glutamate and sesame oil.

Practice:

1. Wash the tofu, press it into mud, put it in a bowl, and beat the eggs to disperse; Wash and chop water spinach.

2. Add appropriate amount of water, vegetable powder, onion and ginger juice, salt and monosodium glutamate to the broken egg tofu and mix well.

3. Put the bowl containing the bean curd and egg liquid into a steamer, steam it over low heat, take it out, and pour in sesame oil.

Tip:

1. This soup has a high content of protein.

2, pay attention to, all kinds of materials to stir; Steam over medium-low heat.

Recommended menu for birthday party: glutinous rice ribs

Materials: ribs (584g), glutinous rice (2g), lettuce (1 plant), onion (1 root) and ginger (3 slices)

Marinating: salt (1/3 tablespoon), cooking wine (1 tablespoon) and soy sauce (3). Cut the onion into chopped green onion and ginger into powder.

2. Wash the ribs, cut them into 7 cm long pieces, scald them in boiling water for 1 minute, pick them up and put them in a big bowl.

3. Add 1/3 tbsp salt, 1 tbsp cooking wine, 3 tbsp soy sauce, 1/3 tbsp white sugar, 1/6 tbsp white pepper, 2 tbsp cornflour, 1/2 tbsp chicken powder, 2 tbsp south milk and minced ginger onion, mix well and marinate for 3 minutes.

4. Put the marinated ribs into the glutinous rice, so that they are covered with glutinous rice grains.

5. spread a layer of raw vegetable leaves on the dish, put the ribs covered with sticky rice into the dish, and then sprinkle a layer of sticky rice.

6. Boil the water in the pot, add the glutinous rice ribs, pour 1 tbsp of oil, steam for 45 minutes over high fire, take out and sprinkle with chopped green onion.

Recommended menu for birthday party: white meat with garlic paste

Ingredients: pork belly (554g), cucumber (2), garlic (2), onion (2), ginger (1 slices), licorice (5 slices) and pepper (2 tablespoons)

Sauce: salt (1 Cut the onion into sections, slice the ginger, chop the garlic into paste, and mash the garlic with a wooden pestle.

2. Boil half a pot of water, add onion, ginger slices, licorice slices, pepper and pork belly, cover and stew for 2 minutes on medium heat, turn off the fire and let pork belly stew for 3 minutes.

3. Pick up the pork belly in the pot, soak it in cold boiled water until it cools, and then cut the pork belly into pieces with a thickness of .5 cm.

4. Rinse the cucumber, cut off the head and tail, and slice the cucumber with a melon planer for later use.

5. Add 1/3 tbsp salt, 1 tbsp soy sauce, 1/3 tbsp sugar, 1 tbsp concentrated chicken juice, 2 tbsp Chili oil, 1/2 tbsp sesame oil, 1 tbsp chopped green onion and 1 cup broth into the garlic paste and mix well to make garlic paste.

6. Take a slice of pork belly and a slice of cucumber, and roll the pork belly into a ball with the cucumber slice until all the pork belly is rolled into a ball with cucumber, put it on a plate, and sprinkle with garlic sauce.

Recommended birthday party menu: cold fungus

Ingredients: fungus, carrot and coriander.

seasoning: chicken essence, sugar, red pepper, onion, ginger and garlic, vegetable oil, soy sauce, salt and balsamic vinegar.

Practice:

1. After soaking the auricularia auricula in cold water, cut off the roots and tear them into small flowers.

2, put water in the pot to boil, blanch the black fungus for 3 minutes, take it out, and wash it with cold boiled water to remove the surface mucus.

3. Peel carrots, cut them into bull's eye slices, blanch them in boiling water for 1 minute, and take them out.

4. Put chopped onion, ginger and garlic in a small bowl, heat vegetable oil and pour it on it to cook the fragrance.

5. Add appropriate amount of soy sauce, salt, balsamic vinegar and sugar according to your own taste, and mix well to make a flavored juice.

6. Put the auricularia auricula and carrot together in a bowl, pour in the flavor juice, sprinkle with coriander powder and red pepper rings and mix well.

Recommended recipe for birthday party: Chopped pepper and lotus root strips

Chopped pepper and lotus root strips, which are sour, sweet and crisp after blanching, freezing and soaking, and then added with chopped pepper and garlic paste, not only enrich the color, increase the taste, but also promote the appetite.

Ingredients: lotus root, chopped pepper, garlic, sugar, white vinegar and salt

Practice:

1. Add a proper amount of salt and sugar to the bowl and melt it with boiling water;

2. After the boiled water is cooled, add an appropriate amount of white vinegar;

3. Boil water, add proper amount of salt, and blanch the lotus root strips;

4. Drain the blanched lotus roots, put them into a basin, and add appropriate amount of ice;

5. Drain the chilled lotus root strips and put them into the cooled seasoning juice;

6. soak in seasoning juice and put it in the refrigerator for more than two hours;

7. Take it out and drain it again to prepare chopped pepper and minced garlic;

8. Put the lotus root at the bottom and put chopped pepper and minced garlic on it;

9. stir well when eating.