2, flavor sauce skeleton (8 pieces)
3. Stewed sauerkraut with big stick bone
4, dry pot fish belly (soy sauce and sea fish)
5, shredded pork in Beijing sauce
6, shredded wild bracken
7, black fungus fried celery
8. Northeast stew (special pot-wrapped meat)
9, shredded pork big face lift
10, stir-fry seasonal vegetables
1 1, mushroom soup with pork meatballs
12, leek dumplings
13, special oil cake (or corn flour pot)
14, shredded pork handmade longevity noodle soup a big soup bowl
Family birthday party menu/menu
1, cold dishes:
Fruit salad (needless to say, this is very simple)
Colored silk roll:
Ingredients: carrot 1 root, cucumber 1 root, mung bean sprouts, mushrooms, coriander, dried tofu skin, sweet noodle sauce 1 bag.
Making:
A, carrots are shredded, cucumbers are shredded, mung bean sprouts are scalded with boiling water, and mushrooms are scalded with boiling water and then shredded for later use.
B, unfold the bean curd skin, put shredded carrots, shredded cucumbers, mung bean sprouts and coriander in the bean curd skin, and then wrap the vegetables in the bean curd skin to make a roll. Be sure to roll it tightly when you roll it.
C, each roll is cut into small pieces about 2-3 cm long and then placed on the plate.
D, take a small dish of sweet noodle sauce and serve it with the roll.
Chinese kale sashimi:
Ingredients: 400 grams of Chinese kale (try to use some coarse Chinese kale), soy sauce, and some green mustard paste.
Making:
A, Chinese kale leaves, scrape off the skin.
B, the kale is boiled in boiling water for a while.
C, cutting the Chinese kale into oblique long slices.
D, put ice cubes at the bottom of the disk, cover the disk with plastic wrap, and put Chinese kale slices on it.
E. Put the Chinese kale slices in the refrigerator for a while, put soy sauce and mustard paste in a small bowl and serve them together.
Lettuce liver tablets:
Ingredients: 250g pork liver, 0/00g lettuce/kloc-,vinegar, soy sauce, salt, monosodium glutamate, mashed garlic and coriander.
Making:
A, the pig liver is cooked in boiling water, and a small amount of salt is added when cooking.
B, cut the lettuce into pieces and blanch it thoroughly with boiling water.
C. Slice the pork liver, remove the lettuce slices, drain the water and put them in a bowl.
D, add various seasonings and mix well before serving.
Spinach mixed with shredded pork:
Ingredients: 300g of lean pork, 20g of spinach100g, 20g of coriander and peanut oil, 0g of soy sauce and vinegar10g, 2g of monosodium glutamate and 5g of sesame oil.
Making:
A, pork is cut into filaments.
B, spinach is cleaned and cut into sections, and coriander is cleaned and cut into sections.
C blanch the spinach with water, take it out and let it cool, drain it and put it on the plate.
D, add peanut oil to the pot, heat it, add shredded pork and soy sauce, fry it, take it out of the pot, cool it, and put it on the spinach in the plate.
E, add soy sauce, vinegar, monosodium glutamate and sesame oil, and sprinkle with coriander segments.
Spicy squid ring:
Ingredients: 500g fresh squid, 0g onion100g, salt, monosodium glutamate, soy sauce and a little chilli sauce.
Making:
A, the head, tail and internal organs of fresh squid are removed and washed for later use.
B, onion shredded for use.
C, blanching the cleaned fresh squid in boiling water, taking out, draining and cooling.
D, cutting the squid into squid rings.
E, add seasoning to the squid ring and shredded onion and mix well.
Mixed vegetables:
Ingredients: Chinese cabbage100g, half a cucumber, half a carrot, some coriander, mung bean sprouts100g, 50g of vermicelli, a little salt, a little sesame oil, a little sugar and a little soy sauce.
Making:
A, Chinese cabbage and mung bean sprouts are slightly blanched in water.
B, cucumber, carrot and Chinese cabbage are shredded, coriander is cut into sections, and vermicelli is cut into sections after being soaked.
C, adding seasoning, stirring evenly, and serving.
2. Hot dishes:
Fry box:
Ingredients: 2 round eggplants, 200g meat stuffing, 50g mushrooms, 2 eggs, flour100g, a little onion and ginger, a little salt, monosodium glutamate, soy sauce and a little pepper and salt.
Making:
A, eggplant pedicled, washed, peeled and cut into square slices.
B, cut the onion and ginger into pieces, put them in a bowl and soak them in clear water to make the onion Jiang Shui.
C, blanching mushrooms with boiling water, cutting into fine powder, pouring into the meat stuffing, adding salt, monosodium glutamate, soy sauce and onion Jiang Shui into the meat stuffing, and stirring.
D, mixing egg yolk and flour evenly to make whole egg paste.
E, take two pieces of eggplant, put the meat stuffing in the middle, clamp and wrap the whole egg paste, put it in an oil pan, fry until golden, and put it on a plate.
F, put pepper and salt into the plate and serve.
Shredded eel:
Ingredients: 300 grams of fresh mushrooms, one egg white, and a little starch. A little salt, monosodium glutamate, soy sauce, vinegar and cooking wine.
Making:
A. Shredding mushrooms, adding salt, monosodium glutamate, egg white and water starch, and stir-frying in an oil pan.
B, add soy sauce, vinegar, cooking wine, stir-fry and thicken with water starch.
Vegetarian fried 5 treasures:
Ingredients: two mushrooms, 25g of day lily, 50g of auricularia auricula10g, 50g of carrot, 50g of Flammulina velutipes, proper amount of oil, soy sauce, sesame oil, sugar, salt and monosodium glutamate.
Making:
A, mushrooms, day lilies and auricularia auricula are soaked in warm water, mushrooms and day lilies are removed from hard stems, and auricularia auricula is removed from sand roots.
B. Peel and slice carrots, slice bamboo shoots, and remove the roots of Flammulina velutipes.
C. Heat the cooking oil in a pot, add mushrooms, day lilies, auricularia auricula, carrots, Flammulina velutipes and bamboo shoots in turn, and stir them evenly.
D, add a little water, put the ingredients into the pot, boil and serve.
Bean fish:
Ingredients: a grass carp, a bag of bean paste, some dried red pepper and some pepper.
Making:
A. cut the fish into pieces. Blanch the fish head in a boiling pot.
B, bean paste, pepper and dried pepper are chopped on the chopping board.
C, oil in the pot. Put the chopped bean paste into the pot and fry the red oil. After adding water to boil, put the fish pieces into the pot and cook them.
Steamed sea crab:
Ingredients: sea crabs *** 14 (it seems to be about 4 kg).
Making:
A, buy crabs, spit in the water 1 hour or so and wash them.
B, put water in the steamer, and put the crabs in the steamer to press the lid tightly.
C, the pan can be taken out in about 15 minutes after the steam is started in the pan.
D, mince ginger and put it in a small bowl. Put vinegar and a little soy sauce in the small bowl to make dip and serve it with crabs.
3, soup: ribs and radish soup
Ingredients: 500 grams of ribs, white radish 1 piece, a little onion and ginger, a little vinegar and a little salt.
Making:
A, ribs washed and chopped into small pieces about 3 cm long, white radish washed and cut into hob pieces.
B, put about1200g of water in the frying spoon, put the ribs in the pot and add a little vinegar.
C, knocking off the floating foam in the pot after the water in the pot is boiled.
D. After the soup is heated on the fire, pour the soup, ribs, radish, etc. in the frying spoon into the soup, and add the onion and ginger slices. After the fire is boiled, turn to low heat for 2 hours.
E, finally adding salt to taste, and stewing for about 5 minutes to make the salt taste.
Children's birthday banquet menu
Deep-fried high-eyed fish (less fishbone and rich nutrition)
Fried mutton skewers (skewered with toothpicks in advance, tasty and slightly spicy, with a little cumin powder)
Fried steamed buns (a dessert that children like very much, with golden color and sweet smell)
Fruit salad (mixed with orange juice and salad dressing, fruit can be mixed at will)
Cucumber mixed with jellyfish (super refreshing with delicious soy sauce and mature vinegar)
Three shredded ham (shredded coriander, shredded ham, shredded onion; Add white vinegar, refined salt and monosodium glutamate)
Beans with sesame sauce (cooked and cooled first, diluted with vinegar, added with salt, monosodium glutamate and garlic residue)
Stewed potatoes with beef (braised in brown sauce is the best, remember to put star anise, pepper and garlic slices on the plate)
Stir-fried bitter gourd with meat foam (sliced bitter gourd, slightly rotten, better effect)
Stir-fried chicken (today, a friend posted a post about fried chicken, and the production method was explained in detail, not bad! Add some angelica dahurica to taste like a bachelor chicken)
Salted shrimp (with a bowl of ginger juice)
Clam dishes (for example, steamed eggs with clams, a little difficult dishes, you can consult the third floor)
Stewed fresh fish or braised fish and vegetables together