How is the food in Ronghua Hotel?

1, steamed bass (or fish head with chopped pepper)

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, wild bracken shredded

7, black fungus fried celery

8. Northeast stewed meat (special pot-stewed meat)

9, shredded pork face lift

10, stir-fry in season

1 1, local pig meatball mushroom soup

12, leek jiaozi

13, special oil cake (or corn flour pot)

14, shredded pork handmade longevity noodle soup bowl

Family birthday party menu/menu

1, cold dishes:

Fruit salad (needless to say, this is very simple)

Colored silk rolls:

Ingredients: carrot 1 root, cucumber 1 root, 2 pairs of mung bean sprouts, 2 pairs of mushrooms, a little coriander, 3 pieces of bean curd 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 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 rolls. 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 a 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 sauce.

Making:

First, Chinese kale leaves, scrape off the skin.

B, blanch the kale in boiling water for a while.

C, cutting the Chinese kale into oblique long pieces.

D, put ice cubes at the bottom of the tray, cover the tray with plastic wrap, and put kale slices on it.

E. Put the kale slices in the refrigerator for a while, and put the soy sauce and mustard sauce in a small bowl to serve together.

Lettuce liver tablets:

Ingredients: 250g pork liver, lettuce 100g, vinegar, soy sauce, salt, monosodium glutamate, garlic paste and coriander.

Making:

A, pork liver is cooked with 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 pork liver and lettuce, drain and put in a bowl.

D, add various seasonings and mix well before serving.

Spinach mixed with shredded pork:

Ingredients: lean pork 300g, spinach 100g, coriander peanut oil 20g, soy sauce vinegar 10g, monosodium glutamate 2g and sesame oil 5g.

Making:

A, pork is cut into filaments.

B, spinach washed and cut into sections, coriander washed and cut into sections.

C blanch the spinach with water, take it out and let it cool, drain it and put it on a plate.

D, add peanut oil to the pot, heat it, add shredded pork and soy sauce, fry it, take it out of the pot, let it cool, 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, onion 100g, salt, monosodium glutamate, soy sauce, and a little Chili sauce.

Making:

A. Remove the head, tail and internal organs of fresh squid and wash them for later use.

B, onion shredded for use.

C, blanching the washed fresh squid in boiling water, taking out, draining water and cooling.

D. cut the squid into squid rings.

E, add seasoning into the squid ring and shredded onion and mix well.

Mixed vegetables:

Ingredients: Chinese cabbage 100g, half cucumber, half carrot, a little coriander, mung bean sprouts 100g, 50g vermicelli, a little salt, a little sesame oil, a little sugar and a little soy sauce.

Making:

A. Blanch Chinese cabbage and mung bean sprouts in water.

B, cucumber, carrot and Chinese cabbage are shredded, coriander is cut into sections, and the vermicelli is soaked and cut into sections.

C, adding seasoning, and uniformly stirring to serve.

2. Hot dishes:

Frying box:

Ingredients: 2 round eggplants, 200g meat stuffing, 50g mushrooms, 2 eggs, flour 100g, a little onion and ginger, a little salt, a little monosodium glutamate and soy sauce, 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 into a bowl, and soak them in clear water to make the onion Jiang Shui.

C, blanching the mushrooms with boiling water, cutting into fine powder, pouring into the meat stuffing, adding salt, monosodium glutamate, soy sauce and onion Jiang Shui, and stirring.

D, evenly mixing the yolk and the flour to prepare a whole egg paste.

E, take two pieces of eggplant, put meat stuffing in the middle, 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 dish and serve.

Sliced 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. Shred mushrooms, add salt, monosodium glutamate, egg white and water starch, and stir-fry in an oil pan.

B, add soy sauce, vinegar and cooking wine, stir fry and thicken with water starch.

Vegetarian fried 5 treasures:

Ingredients: two shiitake mushrooms, day lily 25g, auricularia auricula 10g, carrot 50g, tender bamboo shoots 10g, Flammulina velutipes 50g, appropriate amount of oil, soy sauce, sesame oil, sugar, salt and monosodium glutamate.

Making:

A. Soak mushrooms, day lilies and auricularia in warm water, remove hard stems from mushrooms and day lilies, and remove sand roots from auricularia.

B. Peel and slice carrots, slice bamboo shoots and remove the roots of Flammulina velutipes.

C, putting oil in the pot, heating, sequentially adding mushrooms, day lilies, auricularia auricula, carrots, Flammulina velutipes and bamboo shoots, and uniformly stirring each time.

D, add a little water, put the ingredients into the pot and boil them to eat.