# debut, the god of cooking mom #

My mother called me to tell me that it was my sister-in-law’s birthday a few days ago and asked me to cook a sumptuous dinner to celebrate. I'm a little jealous because my mother loves her daughter-in-law more than her own flesh and blood. But when you think about it, there is nothing wrong with this. They are all members of my own family, so why should I be jealous?

So that afternoon I went to the market and bought seafood, cooked food, vegetables, pig's trotters, etc., and spent about 350 yuan per day. After coming back, I started making soup, pig's trotters, steaming seafood, stir-frying vegetables, etc. After 1 hour and 30 minutes, I had 9 dishes and 1 soup ready, plus a bowl of longevity noodles. After making it, I habitually post it on social platforms. After seeing it, many online friends said: It’s so rich. I really want to be your sister-in-law. Next, I will share these 9 dishes and 1 soup with you. What do you think?

First course: 130 yuan for three cooked dishes (white-cut chicken, tiger skin chicken feet, roast goose)

White-cut chicken, also called white-cut chicken, is one of the eight major Chinese cuisines. One type of chicken dish in Cantonese cuisine, white-cut chicken mainly uses farm chicken, ginger, garlic and other ingredients. It is boiled and soaked over slow fire, then dried and cut into pieces. The chicken skin is smooth and fragrant, light and delicious, and it is not greasy when eaten with the ginger sauce.

Tiger skin and chicken feet is a local snack that is full of color, flavor and flavor. It has crispy skin and tender meat, full color and is particularly attractive. It is a side dish for morning tea and home-made drinks in Guangdong. It has rich meat and a delicate fragrance. Spicy, the more you chew, the more fragrant it becomes. The recipe is mainly made by frying chicken feet first, soaking them in water for several hours, and then brining them with Sichuan peppercorns, tiger skin, star anise, dried chili peppers and a little salt.

Roast goose is also a traditional Guangdong specialty dish. Roast goose is derived from roast duck. It is made by roasting a whole goose with its wings removed. The goose belly contains marinade and has a mellow taste. Its skin, meat and bones are connected and separate immediately in the mouth. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. Eat it with sour plum sauce, it is full of flavor, full of fragrant, sour and tender taste.

The second course: Steamed eel with black bean sauce

Steamed eel with black bean sauce is a traditional Cantonese dish. It is an innovative dish of Cantonese cuisine in recent years. The meal is cut into continuous segments, put into a plate, mixed with black bean juice and other condiments, and steamed. It is named Panlong eel because it looks like a dragon. The meat is smooth and delicious, with a strong flavor of black bean sauce.

Ingredients: 1 eel, minced garlic, chopped green onion, black bean, and minced ginger.

Method

1. Blanch the eel in boiling water, scrape off the mucus on the skin with a knife, and cut into sections of about 1 cm. In a basin, add salt, sugar, pepper, dark soy sauce, rice wine, minced ginger, and cooking oil, mix well, and place on a plate.

2. Steam in hot water for 7 minutes and take out.

3. Add cooking oil to the wok, add minced garlic, tempeh, minced ginger, minced green onions, stir-fry until fragrant, add salt, white pepper, dark soy sauce, water, thicken with water starch and cook till thick. Pour over the eel and sprinkle with chopped green onion.

Third course: Stir-fried winter melon with minced garlic

Winter melon is the most common and cheap ingredient in life. You can buy a thick piece for 2 yuan. Winter melon is cool in nature, light and nutritious, can nourish the stomach, promote body fluids, and clear away stomach fire. Stir-fried winter melon with minced garlic, light and delicious, soft and fragrant in the mouth, suitable for all ages.

Ingredients: appropriate amount of minced garlic, 1 piece of winter melon.

Method:

1. Wash the winter melon, cut off the skin, cut into slices with a knife and set aside.

2. Heat the wok, add the minced garlic and stir-fry until fragrant, then add the winter melon slices and stir-fry until raw, add salt and a little water and cook for 3 minutes.

3. Add a little light soy sauce to enhance the flavor, stir well and serve.

Course 4: Steamed Shrimp with Vermicelli and Black Bean Sauce

Steamed Shrimp with Vermicelli and Black Bean Sauce is a light and delicious dish, and it is also one of my sister-in-law’s favorite dishes. Seafood is soft and nutritious, and is rich in magnesium, calcium, phosphorus, potassium and other trace elements.

Ingredients: 500 grams of Jiujie shrimp, 1 bundle of vermicelli, chopped green onion, minced garlic, minced ginger, minced onion, and tempeh.

Method:

1. Cut off the sandbags on the head of the nine-section shrimp, open the back, remove the shrimp line, wash, put into a bowl, sprinkle with salt and white pepper , cooking oil, spread evenly and marinate for a while. Soak the vermicelli in boiling water until soft, cut into small pieces, put them on the bottom of the plate, and then arrange the prawns.

2. Add cooking oil to the wok, add minced garlic, minced ginger, minced onions, and tempeh and stir-fry until fragrant. Add oyster sauce, soy sauce, salt, white pepper, and starch water to collect the juice and pour onto the prawns. .

3. Steam over boiling water for 6 minutes, then pour in hot oil.

Course 5: Stir-fried spinach

Stir-fried spinach is delicious and fragrant. Spinach is actually called "flying dragon vegetable" by us Chaoshan people. It contains 70 mg of calcium, 34 mg of phosphorus, and a lot of zinc, potassium, etc. However, spinach contains a large amount of oxalic acid, and the intake of oxalic acid into the human body will reduce the utilization rate of calcium. Therefore, whether spinach is fried or made into soup, it must be blanched first.

Ingredients: 500 grams of spinach, appropriate amount of minced garlic.

Method:

1. Wash and cut the spinach into sections and set aside.

2. Boil water in a soup pot, add salt and cooking oil, add spinach and blanch for 1 minute, remove and drain.

3. Heat the wok, pour in cooking oil, add minced garlic and stir-fry until fragrant, then add the blanched spinach, add an appropriate amount of salt and stir well before serving.

The sixth course: Pig’s Knuckle Ginger

Pig’s Knuckle Ginger is a famous local dish in Guangdong and the most distinctive tonic for women. In Guangdong, it is a must-eat for postpartum women. , because it can warm the body, dispel cold and wind, wake up the stomach and is delicious, and pig's trotters contain a lot of calcium, which is nutritious and delicious.

Ingredients: 1000 grams of pig trotters, 2 pieces of ginger, and 2 cloves of garlic.

Method:

1. Wash the pig’s feet and smash the ginger and set aside.

2. Put the pig's trotters into the pot, add water, cooking wine, blanch the ginger slices, remove them, wash them and put them into a pressure cooker. Add in vinegar, rock sugar, dark soy sauce, light soy sauce and ginger. , garlic, a small amount of salt, purified water, mix well.

3. Cover the pot, put on the pressure valve, bring to a boil over high heat, turn to low heat and pressure for 30 minutes, turn off the heat, and open the lid after the air pressure is completely reduced.

Course Seven: Steamed Fish Head with Chopped Pepper

Steamed Fish Head with Chopped Pepper is one of the most classic steamed dishes in Hunan cuisine. It mainly uses chopped pepper and large fish head as the main ingredients. Made with tempeh, minced garlic and soy sauce as auxiliary ingredients, it has a slightly spicy taste and delicious meat. Mainly made for my 3 nieces and nephews who love spicy food.

Ingredients: 1 fish head, appropriate amount of chopped chili sauce, 2 slices of ginger, appropriate amount of minced garlic, appropriate amount of tempeh. < /p>

2. Add a little oil, minced garlic, chopped pepper and tempeh into the wok and stir-fry until fragrant, then pour in the marinated fish head.

3. Steam in a steamer over boiling water for 13 minutes. After taking it out of the pot, sprinkle with chopped green onion and pour in hot oil.

Course 8: Boiled Eggs

Eggs are the most common protein-supplementing food in people’s lives. According to the custom in my hometown, boiled eggs are cooked regardless of whether it is the birthday of the elder or the younger generation. According to the parents, it has the beautiful meaning of bringing good fortune and dispelling evil and disaster.

Ingredients: 6 eggs.

Method:

1. Wash the eggs.

2. Pour cold water into the pot, cover the pot and cook for 6 minutes.

3. After cooking, take it out and soak it in cold water for a while, then remove the shell, cut it into small pieces and put it on a plate.

Course 9: Vinegar lotus root slices

Vinegar lotus root slices are a famous dish in Zhejiang Province. This dish is sweet and sour and delicious. It is mainly made from young lotus root, soy sauce, white vinegar and salt.

Ingredients: 350 grams of tender lotus root, appropriate amount of minced garlic.

Method:

1. Peel off, wash and slice the lotus root skin.

2. Put it into a pot of boiling water and blanch it for 10 seconds, take it out and drain it.

3. Heat the wok, add minced garlic and stir-fry until fragrant, add white vinegar, soy sauce, salt and purified water, mix well, then add lotus root slices and stir well.

Carrot and Huaishan Pork Ribs Soup

Carrot and Huaishan Pork Ribs Soup is also a traditional nourishing soup in Guangdong. It is sweet, delicious and nutritious. It mainly consists of blanched pork ribs and fresh carrots and yam. Add water and cook.

Ingredients: 500g pork ribs, 2 carrots, 1 yam.

Method:

1. Wash the ribs, put them into a pot, add water, ginger slices and cooking wine to boil, remove and wash them and put them in a casserole.

2. Peel the carrots, wash them, and cut them into pieces. Wash the yam with hot water, peel it, and cut it into sections.

3. Put it into a casserole, add a lot of boiling water, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 1 hour. Sprinkle in a small amount of salt to taste, then turn off the heat and remove from the pot.

Also: I cooked a bowl of egg noodles for the birthday boy. It means peace, health, longevity, happiness and good luck.

Eating longevity noodles on birthdays has been a custom among the Han people in our country since ancient times, which represents people's good wishes for the future.