The menu of treating guests at home, inviting guests to dinner at home, obviously there are so many delicious foods, but I can't remember what to do. Here I'd like to introduce the menu of treating guests at home for everyone to learn. Interested friends come and have a look.

Home entertainment menu 1 1 Gollum Meat

Materials:

500g of peeled pork belly, 50g of cooked fresh bamboo shoots 1 50g, 30g of egg liquid, 25g of pepper, 5g of onion, 5g of garlic paste, 5g of sesame oil, 5g of refined salt1and 5g of fenjiu, 40g of wet starch, 75g of dry starch, 750g of peanut oil and tomato sauce.

Exercise:

1. Cut pork into rhombic pieces, mix the meat pieces with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch, mix well, and then stick dry starch.

2. Put oil in the wok and heat it to 60%. Fry the meat until medium-rare, pour it into a colander and drain the oil.

3. Leave a little oil, add the onion and garlic, add the onion when the pepper is fragrant, cook the tomato sauce until it is slightly boiling, thicken it with wet starch, then add the meat and bamboo shoots, stir fry, spread sesame oil and peanut oil, and stir well.

2. Braised pork with dried plum vegetables

Materials:

Pork belly with skin 1000g, dried plums (also called dry mold) 200g, soy sauce 20g, clear oil 1000g (about 50g).

Exercise:

1. Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% cooked, take it out, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot.

2. After the pan is on fire, pour the clear oil and heat it to 80% heat. Put the pork belly skin down into the pot and fry until it is dark red. Take it out to dry. Put the skin down on the chopping block, cut it into large pieces 7 cm long and 2 cm thick, and cut it with a knife in the middle. Don't cut off the skin.

3. Put the meat neatly in a bowl of meat, put the dried plums on the meat, evenly sprinkle with soy sauce, steam in a steamer for about 30 minutes until the meat is soft and rotten, and then take it out and buckle it on the plate.

3, moo Shu meat

Materials:

Pork150g, 2 eggs, 50g cucumber, 5g auricularia, chopped green onion, Jiang Mo, salt, cooking wine, sesame oil, monosodium glutamate and starch.

Exercise:

1. Beat the eggs into a bowl, first put a small amount of egg whites into a clean bowl, and then beat the remaining eggs evenly with chopsticks.

2. Wash the pork and cut it into thin slices. Use a little egg white just reserved, add wet powder, paste the meat slices and mix well.

3. Slice the cucumber, soak the fungus in water in advance and cut it into small pieces.

4, put oil in the pot, burn to 50% heat, put the meat slices into the slide, remove and drain the oil.

5. Pour the beaten eggs into the pot, stir-fry until the eggs are shaped, and then take out the eggs for later use.

6, leave a small amount of base oil in the pot, open fire, add chopped green onion and Jiang Mo, stir-fry.

7. Cook the cooking wine, add the meat slices and stir well, add salt and monosodium glutamate to taste, then add the cucumber slices and fungus and stir well.

8. Pour scrambled eggs into the pot and stir well.

9. Pour some sesame oil before cooking.

4. Fish-flavored shredded pork

Materials:

Pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, black fungus 6 pieces, bacon seasoning (5ml soy sauce, 5ml cooking wine, 80ml water starch), fish-flavored juice (5ml soy sauce, 15ml)

1. Slice pork tenderloin and marinate with bacon seasoning for more than ten minutes.

2, green pepper, carrots, winter bamboo shoots were cut into filaments, black fungus soaked soft, washed and cut into filaments for later use.

3. Fish sauce is prepared for standby, onion, ginger and garlic are chopped for standby, and pickled peppers are chopped for standby.

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put it into the shredded pork fire and slide away quickly until it turns white.

5, put a little oil in the pot, add onions, ginger, garlic and saute, add pickled peppers and saute red oil.

6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.

7. Add the fried shredded pork and stir well.

8. Pour in the fish sauce and stir well.

5. Sichuan boiled meat

Materials:

Tenderloin 350g, Chinese cabbage 100g, lettuce stem 150g, parsley 80g, shallot 20g, garlic 1 teaspoon, ginger sauce 1 teaspoon, bean paste 2 tablespoons, sugar 1 teaspoon, and appropriate amount of dried red pepper.

Exercise:

1. Slice the tenderloin first, then hammer out the tissue with a meat hammer to make the meat thinner and bigger, and then cut it into small pieces. Marinate the meat slices with marinade for about 20 minutes.

2. Wash and cut Chinese cabbage, celery and chives, and grind garlic and ginger into paste.

3. Stir-fry the dried red pepper and pepper in a pot, cool and cut the red pepper into small pieces.

4. Pour cold oil into the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.

5. Add 2 tablespoons of bean paste and stir-fry until red oil.

6. Add broth or water, 1 teaspoon sugar and chives.

7. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils and the cooked meat slices are fished out.

8. Put the cabbage stalks in the remaining soup pot and cook them slightly.

9. Add cabbage leaves and celery and cook until it is broken.

10, prepare a big bowl, and put the cooked dishes at the bottom of the bowl first.

1 1, and then spread the cooked meat slices.

12. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.

13, give the sliced meat a hot bath.

Family treat menu 2 The first course: The reunion must have crabs, which is very grand. And delicious taste is everyone's favorite.

The second course: fish, and it must not be less.

The third course: braised pork, which is very delicious. You should have it, too.

The fourth course: the first few courses are greasy and not suitable for the elderly. This tofu is light and nutritious. If there are old people at home, you must cook this dish.

The fifth dish: bitter gourd, although it tastes a little bitter, but when eating big fish and meat, eat some bitter gourd by the way, it will not get angry, which is good for the elderly.

The sixth course: drumsticks, which children like best.

Seventh: tomato and egg soup, this soup is suitable for everyone. Nutrition is good for both the elderly and children.

The menu of Family Hostess 3: Crab.

Wash the crabs you bought first to avoid getting sick from your mouth, and then insert chopsticks or steel needles into the crab's mouth to make it fake death, so that the crabs will not fall off their legs and turn yellow during steaming; Steamed crabs should be cooked in cold water. If boiled in hot water, crabs will suddenly come into contact with high temperature, causing crab roe to flow out or struggle excessively and break their legs. Steaming crabs in cold water can lock the moisture and flavor of crab meat and make the steamed crab meat more tender and delicious! It is also important to place steamed crabs. Putting the crab belly up can make the crab heated evenly and avoid the crab yellow flowing out. Ordinary crabs can kill parasitic bacteria by steaming 15 minutes after cooking, but if the crabs are too big, they need to be steamed for another three to five minutes. In short, the time is short, the crab is not ripe and it is not safe to eat. If the time is too long, the crab meat will get old, the water in the crab meat will be lost, and the taste will be much worse.

The second course: shrimp with special sauce

No matter what festival, prawns are indispensable food on the table. The characteristic of this dish is delicious and delicious, and it is not fishy at all. Moderate sweet and sour, especially delicious.

1, the key to this dish is to adjust the juice, and you have succeeded half way. Prepare vegetable juice first: cut half an onion, half a pepper, half a garlic and half an onion and put them into a cooking machine to make juice; Then sauce: take an empty bowl, add tomato sauce 1 spoon salt, 2 tablespoons sugar, appropriate amount of black pepper, oyster sauce, soy sauce, cooking wine, add 1 spoon raw powder and appropriate amount of water, and stir well; Add oil to the pot, pour in the prepared juice and vegetable juice, stir constantly with a shovel to prevent the pot from burning, cook until the soup is thick and frothy, prepare the secret sauce, and put it out for use.

2. Treat prawns, clean the head, gun, whiskers and feet of prawns, then remove the shrimp line, and then marinate: add ginger and cooking wine to marinate 15 minutes. This step is the key to remove the fishy smell.

3. Put the oil in another pan, pour 50% heat into the marinated prawns, stir fry until the sauce is absorbed, and turn off the heat.

The third way: Stewed yellow croaker in sauce.

Fish is a must-have dish for table festivals in China, which symbolizes that there is more than one year, and the meat is plump and tender, which children especially like.

1. Wash the large yellow croaker after descaling, then cut it off from the back of the fish with a knife and stick it on the fishbone, cut it to the belly of the fish and stop it, then take out the internal organs of the fish, rinse it again, put it in a plate, and add appropriate amount of salt, cooking wine, shredded ginger and chopped green onion for pickling 15 minutes.

2. Prepare auxiliary materials: cut the onion, cut the ginger into Jiang Mo, cut the garlic, and cut the dried pepper into small pieces for later use.

3. Bowl juice: Take an empty bowl, first add a spoonful of sweet noodle sauce, a spoonful of oyster sauce, a spoonful of sugar, a proper amount of soy sauce and black pepper, stir well, then add a bowl of water and a spoonful of starch, and stir well again.

4. Dry the salted yellow croaker, and then evenly coat both sides with a layer of starch. The purpose of this step is to prevent the pan from sticking when frying fish later.

5. Put the oil in the pan, slowly add the yellow croaker wrapped in starch when it is heated to 50% to 60%. First, fry the fish face down until golden, and then turn over and fry the skin of the fish, so that the fish can be shaped first, and then keep the shape of the fish when frying until both sides are golden, and then take it out for use.

6. Put the oil in another pot, heat it, add the onion, ginger, garlic and dried pepper, stir-fry until fragrant, then pour the prepared juice, add the yellow croaker, squeeze half a lemon into the pot, stew for about three minutes on high fire, and finally collect the juice on high fire to eat.

The fourth way: pouring juice coupling

Many people like to eat lotus root boxes, but they think they are fried and it is unhealthy to eat too much. This "lotus root with juice" just satisfies your appetite. It is delicious, healthy and nutritious, light and refreshing, and satisfies your appetite.

1, washed. Remove the head and tail of the lotus root, and then peel it to make a lotus root clip. Don't cut the first knife, and then cut the second knife. Lotus root slices are about 3~4 mm thick, not too thin and easy to break. Put the cut lotus root clip into clean water and add a few drops of white vinegar to prevent oxidation and blackening.

2. Chop pork stuffing, add Jiang Mo to remove fishy smell, add chopped green onion to enhance flavor, and then season: add appropriate amount of salt and pepper, pour appropriate amount of cooking wine to remove fishy smell, add soy sauce, oyster sauce and cooking oil, and finally add 1 tablespoon starch, stir in one direction, and marinate for 5 minutes after pulping.

3. Prepare auxiliary materials: diced carrots, diced red peppers, chopped green onion and Jiang Mo ginger slices for later use.

4. Make a lotus root box: take out a lotus root clip and put the prepared meat in the middle. Be careful when clamping, because lotus root slices are particularly brittle and will break with a little force. You don't need too much meat. Just put the lotus root clip and the meat in a uniform layer on the plate, put the rest of the meat in the middle of the plate, put an egg yolk on it, and then put it in the steamer. After the water boils, steam it again.

5. Sauce: 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, and then add appropriate amount of water and stir evenly for later use.

6. Add oil to the pot. When the oil temperature is 50% hot, pour in carrots and diced red peppers, stir fry until it is off, and then pour in the prepared juice. Turn off the heat when the soup is sticky and frothy, sprinkle with a handful of white sesame seeds and stir well. In the process of cooking soup, constantly stir with a shovel to prevent sticking to the pot.

7. Pour the cooked soup evenly on the steamed lotus root clip, and a high-value "pouring lotus root" will be done.

Fifth: loofah clam soup

Mid-Autumn Festival family banquet, a nutritious and beautiful soup is essential. This soup is not only nutritious, but also delicious.

1. Wash the loofah, remove the head and tail, then peel it, cut it into hob pieces and soak it in light salt water to prevent oxidation and blackening, and remove the earthy smell.

2. Peel the tomatoes and cut them into dices. Cut the parsley into sections for later use. Put the clams into clear water, add a proper amount of salt and a little cooking oil, stir well and let them spit out the sand quietly for later use.

3. Add oil to the pot, pour in tomatoes at 50% heat, stir-fry tomatoes and put in loofah, stir-fry evenly, then pour in proper amount of water, then pour in clams that spit out sand, and bring to a boil over high fire.