A few days ago, my mother called to tell my sister-in-law that it was her birthday and asked me to cook a big dinner to celebrate. At first, I was a little jealous because my mother loved her daughter-in-law more than her own flesh and blood. But think about it, there's nothing wrong with it. They are all my family. What kind of jealousy should I have?

So that afternoon I went to the market to buy seafood, cooked food, vegetables, pig's trotters and so on. It took about 350 yuan. After coming back, I began to make soup, trotters, steamed seafood, stir-fry and so on. 1 hour After 30 minutes, you will make 9 plates of 1 soup, plus a bowl of longevity noodles. After finishing, I habitually send it to social platforms. Many online friends saw it and said: With so much money, I really want to be your sister-in-law. Next, I will share these nine dishes of 1 soup with you. what do you think?

The first course: cooked food 130 yuan (boiled chicken, chicken feet with tiger skin, roasted goose).

White-cut chicken, also known as white-cut chicken, belongs to one of the eight major Chinese cuisines and is one of the chicken dishes in Cantonese cuisine. White-cut chicken is mainly made of farm chicken, ginger, garlic and other ingredients, boiled with slow fire, dried in the sun and cut into pieces. The chicken skin is smooth, tender and fragrant, light and delicious, and it is not greasy with ginger juice.

Tiger skin chicken feet is a delicious local snacks with tender skin and full color, which is particularly attractive. It is a side dish for Guangdong morning tea and home drinking. The meat palm is rich, fresh and spicy, and the more you chew it, the more fragrant it becomes. The method is mainly to fry chicken feet, soak them in water for several hours, and then mix them with pepper, tiger skin, star anise, dried pepper and a little brine.

Roast goose is also a traditional dish in Guangdong. Roasted goose originated from roast duck. It is roasted by removing the wings of the whole goose. Goose belly contains gravy and tastes mellow. Its skin, meat and bones are connected and separated at the entrance, which has the characteristics of crispy skin, tender meat, fragrant bone, fat but not greasy. Dip in sour plum sauce to eat together, full of flavor, full of fragrance, sour and tender taste.

Second course: Steamed Monopterus albus with black bean sauce.

Steamed eel with lobster sauce is a traditional famous dish with Guangdong characteristics, and it is an innovative dish of Cantonese cuisine in recent years. First, cut the white rice into strings, roll it into a plate, mix it with seasonings such as lobster sauce and steam it, hence the name lobster sauce eel. The meat is smooth and delicious, with a strong soy sauce flavor.

Ingredients: eel 1, garlic, chopped green onion, lobster sauce, Jiang Mo.

working methods

1. Scald the eel with boiling water, then scrape off the epidermis mucus with a knife and cut it into sections of about 1 cm. Add salt, sugar, pepper, soy sauce, yellow wine, Jiang Mo and cooking oil into the pot, stir well and put into a plate.

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

3. Add cooking oil, minced garlic, lobster sauce, Jiang Mo and chopped green onion, stir fry, add salt, white pepper, soy sauce and water, thicken the water starch, pour it on the white eel and sprinkle with chopped green onion.

The third way: Fried melon with garlic.

Wax gourd is the most common and cheapest ingredient in life, and you can buy a thick piece for 2 yuan. Wax gourd is cool, light in taste and rich in nutrition, which can nourish the stomach, promote fluid production and clear stomach fire. Fried melon with garlic is light and delicious, with soft fragrance, suitable for all ages.

Ingredients: appropriate amount of minced garlic, wax gourd 1 tablet.

Exercise:

1, wash the wax gourd, peel off the wax gourd, and change the knife and slice it for later use.

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

3, add a little soy sauce to taste, stir well and serve.

Fourth course: 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, rich in trace elements such as magnesium, calcium, phosphorus and potassium.

Ingredients: 500g of Jiujie shrimp, vermicelli 1 bundle, chopped green onion, garlic, Jiang Mo, chopped green onion, lobster sauce.

Exercise:

1. Cut the shrimp head into sandbags, open the back, remove the shrimp line, wash it, put it in a bowl, sprinkle with salt, white pepper and cooking oil, grab it evenly and marinate for a while. Soak the vermicelli in boiling water until soft, cut it into small pieces, put it at the bottom of the plate, and then put the prawns in order.

2. Add cooking oil to wok, add garlic, Jiang Mo, chopped green onion and fermented soybean, stir fry until fragrant, add oyster sauce, soy sauce, salt, white pepper and starch water, and pour the juice on prawns.

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

Number five: Fried spinach.

Fried spinach is delicious and delicious. Spinach is actually called "Feilong dish" in Chaoshan. It contains 70 mg of calcium, 34 mg of phosphorus, and a lot of zinc and potassium. However, spinach contains a lot of oxalic acid, which will reduce the utilization rate of calcium, so whether spinach is fried or made into soup, it must be blanched first.

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

Exercise:

1, spinach washed and cut into sections for later use.

2. Boil the water in the soup pot, add salt and cooking oil, pour spinach blanch 1 min, remove and drain.

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

Sixth Road: Ginger with Pig Feet

Pig's trotter ginger is a famous local dish in Guangdong, and it is also the most distinctive female tonic. In Guangdong, pregnant women must eat delicious food, because it can warm up the body, dispel cold, wake up the stomach and taste delicious, and pig's trotters contain a lot of calcium, which is nutritious and delicious.

Materials: trotters 1000g, 2 slices of ginger and 2 cloves of garlic.

Exercise:

1. Wash pig's feet and mash ginger for later use.

2. Put the pig's trotters in a pot, add water, cooking wine and blanched ginger slices, take them out and wash them, put them in a pressure cooker, and add vinegar, crystal sugar, soy sauce, ginger, garlic, a little salt and purified water to catch them evenly.

3. Cover the lid, install the pressure valve, boil the gas with high fire, turn down the fire for 30 minutes, and then open the lid after the air pressure is completely reduced.

Seventh: Steamed fish head with chopped pepper.

Steamed fish head with chopped pepper is one of the most classic steamed dishes in Hunan cuisine. Chopped peppers and big fish heads are the main ingredients, with lobster sauce, minced garlic and soy sauce as auxiliary materials. It tastes slightly spicy and delicious. Mainly for three nephews and nieces who love spicy food.

Ingredients: 1 fish head, appropriate amount of chopped pepper sauce, 2 slices of ginger, appropriate amount of garlic, and appropriate amount of lobster sauce.

Exercise:

1. Wash the fish head, chop it into small pieces, put it in a bowl, add white pepper, ginger edible oil, salt and starch, stir well and marinate for 20 minutes.

2. Add a little oil, minced garlic, chopped pepper and lobster sauce to the wok, and pour in the head of pickled fish.

3. Steam in a steamer with boiling water 13 minutes. Sprinkle with chopped green onion and pour in hot oil.

Eighth: Boiled eggs.

Eggs are the most common supplementary food in protein. According to the custom in my hometown, no matter whether it's the elder or the younger generation's birthday, boiled eggs should be boiled. According to my parents, Naji has a beautiful meaning of welcoming good luck, eliminating evil and eliminating disasters.

Ingredients: 6 eggs.

Exercise:

1, wash eggs.

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

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

Ninth: vinegar lotus root slices

Vinegar lotus root slice is a famous dish in Zhejiang province, which is sweet and sour. Mainly made of tender lotus root, soy sauce, white vinegar and salt.

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

Exercise:

1. Peel lotus root, wash and slice.

2. Put it in a boiling pot and blanch it 10 second, then take it out and drain it.

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

Carrot Hu Aishan sparerib soup

Carrot Hu Aishan sparerib soup is also a traditional tonic soup in Guangdong. It is sweet, delicious and nutritious. It is mainly made of boiled ribs and fresh carrot Hu Aishan.

Ingredients: 500g sparerib, 2 carrots, 1 yam.

Exercise:

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

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

3. Put it into a casserole, add a lot of boiling water, cover the pot, bring it to a boil over high heat, simmer for 1 hour, sprinkle a little salt to taste, and then turn off the fire and take it out.

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

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