Ingredients: prickly head
Accessories: carrot, coriander
Seasoning: salt, soy sauce, chicken essence, sugar, vinegar, sesame oil and garlic.
Exercise:
1. Soak the stinging head in clear water, wash off the fine sand repeatedly, slice it in a spatula, put it in hot water for a little scalding, and immediately take it out and soak it in cold water. Chop garlic into powder, wash carrot, peel and cut into filaments, wash coriander and cut into small pieces for later use.
2. Put the dry water of the stinger into the basin, and put the chopped carrots, parsley segments, minced garlic, soy sauce, chicken essence, salt, sugar, vinegar and sesame oil into the plate.
Features: the prickly head is crisp and tender, light and refreshing, which is delicious for next meal.
Tip: the fine sand of stinging head should be washed off repeatedly; Master the heat when burning your head.
Crispy crucian carp
Ingredients: 5 small crucian carp
Accessories: kelp, coriander, pickles, carrots, aniseed, pepper, onion, ginger and garlic. Seasoning: soy sauce, rice vinegar, sugar, sesame oil, cooking wine.
Cooking method:
1. Slaughter and clean crucian carp, cut the developed kelp into sections and roll it into small rolls, cut pickles and carrots into thick slices respectively, cut onions into sections and slice ginger;
2. Take a slightly thick iron pot, pile pickles and carrots on the bottom of the pot, sprinkle with onions, ginger and garlic, put fish in turn, put a layer of rolled kelp rolls, add pepper, aniseed, soy sauce, sugar, cooking wine and vinegar, pour in a proper amount of clear water until there is no fish, buckle a plate and press it on the fish, and simmer for 4-5 hours after the fire is boiled.
Western shrimp soup
Ingredients: 75g of shrimp.
Accessories: a piece of bread, 25g onion, and half a cooked carrot.
Seasoning: salt, tomato sauce, butter, flour, beef soup and pepper.
Cooking method:
1. Peel the shrimps, remove the sand lines, wash the head and tail, boil them in water and cut them into cubes, dice the bread, wash the onions and shred them, peel the cooked carrots and cut them into cubes the same size as the shrimps;
2. light the fire in the pot and pour in the butter. When the butter is slightly hot, pour in flour and shredded onion, stir-fry until slightly yellow, and then add beef soup. After the pot is boiled, add tomato sauce, diced carrots, diced cooked shrimps and refined salt to taste;
3. When fried to golden brown, it can be sprinkled into the soup.
Features: ruddy color, salty soup and rich nutrition.
Baihe barbecue
Ingredients: fresh lily
Accessories: Pork belly with skin
Seasoning: soy sauce, cooking wine, ginger slices, sugar, scallion, clear water and cooking oil.
Production method:
1. Wash and peel lily, wash pork and cut into small pieces;
2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the meat and stir fry to get the oil. Add soy sauce, cooking wine, onion and ginger slices. When the soup is thick, add appropriate amount of water and boil it with strong fire. When the juice is thick, add lily, sugar and vegetables.
Features: crisp and tender, thick soup, salty and sweet and slightly bitter.
Sea urchin family portrait
Materials: 3 live black sea urchins (600g), sea cucumber100g, live sea sausage 200g and shrimp150g.
Accessories: 300g eggs, 50g leeks.
Seasoning: salt, chicken essence, pepper, fresh soy sauce, sugar, salad oil.
Cooking method:
1. Cut live sea urchins, take out sea urchin yellow for later use, put eggs and water into a vessel and stir evenly (water and eggs 1: 1), then chop the shrimp into mud, add salt, chicken essence, pepper and water and stir evenly clockwise to form shrimp glue;
2. Put the sea urchin yellow and shrimp glue into the egg liquid, stir evenly, and steam in a steamer;
3. Wash the sea sausage, cut it into dices, blanch it with sea cucumber, put oil in the pot, stir-fry leek, sea sausage and sea cucumber, add salt and chicken essence, and put it around the steamed sea urchin.
Features: original flavor, salty, fresh and smooth, it is a very good food in hot summer.
Eat oil-soaked mushrooms and zucchini
Ingredients: zucchini
Accessories: mushrooms, carrots, pine nuts, onions and ginger.
Seasoning: salt, sugar, chicken essence, pepper, sesame oil.
Cooking method:
1, cut zucchini into strips, marinate with salt, and cut mushrooms and carrots into strips for later use; 2. Put the oil into the pot, stir-fry the chopped onion, ginger and carrot, then stir-fry the mushrooms and zucchini evenly, stew for 2 minutes, add pine nuts, season, and pour the sesame oil out of the pot.
Features: crisp and refreshing, full of flavor.
Bagongshan tofu
Ingredients: Bagongshan Tofu 500
Accessories: peas, shrimps, orchid ham and mushrooms each 30g.
Seasoning: stock, starch, salt, chicken essence.
Cooking method:
1. Cut the tofu into pieces about 2.5 cm, then dice the ham, mushrooms and shrimps respectively, put an appropriate amount of broth in the pot, add salt, chicken essence and cooking wine in turn, and pour the tofu into the pot to cook for a while.
2. Dip the cooked tofu in dry starch, fry it in the pot until golden brown, and put it in the pot.
3. Light the pot, add a little base oil, stir-fry the ham, mushrooms and shrimps together, add cooking wine and a little stock, then add peas, add a little chicken essence and water starch, stir-fry evenly and pour on the tofu.
Features: Bagongshan tofu tastes sweet and clear away heat, moistens dryness and promotes fluid production, detoxifies and tonifies the middle energizer, and keeps health and prolongs life, so it is called "Oriental Borneolum".
Coconut curry chicken
Ingredients: chicken
Accessories: onion, carrot, potato and sweet pepper.
Seasoning: salt, chicken essence, sugar, starch, curry, pepper, roasted seeds and nuts, coconut juice, fragrant leaves, fennel, onion, ginger and garlic.
Cooking method:
65438+
2. After boiling, add persimmon pepper and coconut juice and cook for a while.
Features: Exotic.
noodles with beef
Raw material: beef brisket
Accessories: carrots, coriander, handmade noodles.
Seasoning: onion, ginger, garlic, soy sauce, salt, cooking wine, soy sauce, dried pepper, pepper, aniseed, cinnamon, cinnamon leaf, clove and dried tangerine peel.
Cooking method:
1, change the beef brisket into an inch square piece;
2. Add water to the pot, onion, ginger, garlic and dried pepper, add brisket to boil, remove blood foam, wrap other seasonings with gauze, put in the pot, add soy sauce and cooking wine, and cook for 20-30 minutes;
3. Pour the cooked beef soup on the cooked noodles and sprinkle with coriander.
Method 4
99 Chongyang Banquet Menu
Cold dishes:
Mushrooms with scallion oil
Cucumber skin jelly
dill pickles
Baked eggplant with pepper
Sunshine baiqie chicken
Appetizing white meat roll
Zuotang
He Jia Shiwanxing (stewed beef ribs soup with tomato)
snack
Country trade bar
Corn sesame oil tea
Zuibaxian
hot dishes
Jin Feng Piao Ju Rui (steamed shrimp balls with hibiscus eggs)
Huaigu fish water situation (all fish pass through the water)
Happy Jutaoran (taoranju Taro Chicken)
Enjoy the autumn festival in front of the hall (beef)
Yu Lu Gaopan Juice (Steamed Ribs with Glutinous Rice)
Enjoy spring scenery on the Double Ninth Festival (hot and sour mixed with fresh seasonal vegetables)
Double Ninth Festival (boiled boiled white steamed vegetables)
All British people gather in the first place (steamed radish in chicken soup)
Dongpo Jiefu (Dongpo Elbow)
Method 5
Four welcoming guests radish skin fry vinegar soaked peanut cold tripe.
Twelve main courses
Stewed meat platter
Double-flavored shrimp
Mutton hot pot
Yolk crab
Steamed pork belly with green vegetables
Griddle fish
Iron plate beef steak
Shiwan crackling belly
Kaiwei fish head
Taro and cabbage
Sauté ed bamboo shoots
Sauteed lily and celery
Point center
Shoutao hand noodles
Fruit appetizer
Method 6
Is it held at home?
Four cold dishes: boiled chicken, sauce beef, cold bitter gourd and assorted vegetables (mixed with meat and vegetables, bitter gourd has the effect of clearing fire)
8 Hot dishes: stewed soft-shelled turtle, steamed fish, braised pork ribs, boiled shrimp, sliced black fungus, dried seaweed celery, roasted eggplant (black fungus has the function of softening blood vessels and resisting cancer, especially suitable for the elderly).
After that, I'm going to make a Sam sun soup. In the fruit season, the staple food is of course longevity noodles.
Specific practices are as follows:
Boiled chicken:
Ingredients: chicken
Seasoning: onion, galangal, soy sauce.
Practice: boil a pot of water, put the whole chicken in and turn off the fire; Cover and stew for ten minutes, and it is advisable to cut the chicken bone marrow with blood. After cutting, light the seasoning to eat.
Features: Keep the chicken delicious and original flavor.
Sauced beef;
Raw materials:
Beef 10 Jin, 22 of the top ten flavors (including: clove, aniseed, fennel, cinnamon, tsaoko, etc. ), a bottle of sweet noodle sauce (300-500g, adjusted according to personal taste), onion, ginger and salt.
Exercise:
1, first cut the beef into pieces of about half a catty according to the situation, cook it in a boiling pot, take it out and put it in the old soup (water can also be used instead, note: cook the meat. )。
2. Add seasoning (cut the onion into large sections, pat the ginger lightly with a knife, and put the top ten flavors into the material box), cook for about 15 minutes on high fire, and turn to low heat until the meat is cooked (test method: it can be clamped with chopsticks and passed smoothly). ]
3, pot, put it in a ventilated and cool place 12 hours or so, then boil the soup with high fire, simmer for half an hour to an hour (you can also extend the heating time according to the degree of carrion you like).
When the soup is cold, you can take it out and keep it. Slice directly when eating.
Features:
The sauce beef made by this method is rich in sauce flavor and natural in sauce color, which is by no means comparable to the sauce beef sold on the street.
Cold bitter gourd:
Slice bitter gourd, scald it with hot water, and then add appropriate amount of salt, chicken essence, soy sauce, vinegar and sesame oil (if you like spicy food, you can put a little Chili oil, which tastes good).
Assorted vegetables: the method is the same as above, but don't put vinegar.
Stewed turtle;
Ingredients: live turtle 1 cordyceps sinensis 10g red dates 20g cooking wine salt onion ginger garlic.
Appropriate amount of chicken soup
Exercise:
1. Cut the soft-shelled turtle into 4 pieces, put it in a pot to boil, take it out, cut off the limbs, strip off the leg oil and wash it.
2. Wash Cordyceps sinensis; Soak red dates in water.
3. Put the soft-shelled turtle in a soup bowl, add Cordyceps sinensis and red dates, add cooking wine, salt, onion, ginger slices, garlic cloves and clear soup, steam in a cage for 2 hours, take it out, and pick out onion and ginger.
Steamed fish:
Material: a fresh fish.
Ingredients: cooking wine, onion ginger, salt.
Marinate the fish fillets with cooking wine, onion ginger and salt, steam them in a drawer for 6 minutes, pour some sauce, add some shredded onion, put some cooking wine in the oil, heat them and pour them on the fish.
braised pork ribs
Ingredients: ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce.
Practice: 1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, pick them up and wash them for later use. Slice the ginger, wash the onion and tie it into a knot (about 3).
2. Pour the oil into the pot. When the oil is still cold, add sugar (a little more, about one sugar, 2.5 or 3 oil) at the same time, and stir-fry the sugar slowly over low heat. When the sugar water begins to turn reddish brown and start to emit reddish brown foam, immediately pour the ribs into the pot and stir-fry, then add ginger slices, pepper and spices, stir-fry a little cooking wine and soy sauce to color, add water, salt and onion.
Boiled shrimp
Raw materials: fresh shrimp
Practice;
1. First, there is a little oil in the shrimp pot. When the oil temperature is seven layers hot, stir-fry garlic slices and ginger slices slightly, then pour in appropriate amount of water, and then pour in a little cooking wine and salt to season and boil.
2. It takes some time to boil the water in the pot, during which the live shrimps are just washed and cut off, and the shrimps are still fresh before they are put into the pot;
3. After the water is boiled, quickly pour it into the washed prawn and burn it for a while. After the shrimp tail is forked, take it out and put it in cold water. Drain the water and put it on a plate. When eating, prepare a little dip in a small bowl, peel off the shrimp shell and eat. Because shrimp is always fresh, the shrimp meat is very elastic.
The rest are ordinary home-cooked dishes. I don't need to elaborate, you can cook them. I'll give you this table. I hope it suits your appetite and you like your food.
Method 7
According to the designed menu arrangement, cold dishes are served first, and then the top plate, such as shark's fin, sea cucumber, swallow and so on. , followed by stir-fry. Hot dishes should be served at reasonable intervals according to different cooking methods, different tastes and the distinction between meat and vegetables. Then the big dishes come up one after another, and a salty spot can be served during the period, and finally beets and snacks can be served. Note that sweet soup and dessert are the same as above, and salty soup and salty points are served together.
The general principle of serving food is to serve high-quality dishes first, then serve tender dishes first, but be fat.
Thick, juicy and heavy dishes are later. Shrimp rolls and fish rolls should be served at intervals, not like the above. Dishes with special flavor, such as crab powder and beets, should be served later, otherwise other dishes will be boring.
When serving, each dish should be placed near the table, and then wait for the guests to finish tasting.
Go to other guests to eat. When serving whole chicken, whole duck and whole fish, the tail should not face the first place, and the freshest and best side of the raw materials should face the first place to show respect for the host and guest, and it is also convenient for the person sitting in the first place to take it. The finished dishes should be removed in time. When serving shark's fin and other dishes, the host can also divide the dishes for the guests. When serving food, you should serve it from the side. The speed of serving depends on the speed of the banquet. If the guests eat fast, the food will be served quickly. If the guests eat slowly, the food will be served slowly. It is necessary to prevent the phenomenon of disjointed serving and guests waiting for dishes, and also to avoid serving too fast and being at a loss, which will affect the appetite of guests.
If a modern family holds a western-style banquet, the order of serving is cold dishes, soup, hot dishes and dinner.
Aperitif and cocktail should be in. Western food should be served with cold dishes first. There are two ways of service. One is to put cold dishes on the table before the guests sit down. The other is to entertain guests and sit down before serving cold dishes. Cold dishes include assorted dishes, salads, butter, jam and bread. After cold dishes are served, soup should be served first, and then hot dishes should be served. If there are several hot dishes, pay attention to the reasonable collocation of meat, fish, poultry and shrimp with various vegetables. After the guests order, they will be served with various desserts and fruits, and finally, black tea, coffee and other drinks. At the same time, give them milk and sugar cubes to make some guests love.
Easy to access.
I hope you can eat happily and have a happy birthday.