Birthday party menu

Recommended recipe for birthday party: boiled shrimp

Ingredients: 500g of prawn, 25g of shredded red pepper, 50g of soy sauce, 5g of sesame oil, 5g of refined salt, ginger 10 slice, onion10g, 5g of peanut oil.

Production steps:

1, wash the fresh shrimp, and put the shredded pepper into the flavor plate.

2. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well.

3. Boil the clear water with strong fire, put the fresh shrimp in the pool until it is cooked, control the water and serve it with a flavor plate.

Precautions:

Burning means putting the materials into boiling soup or boiling water to cook. No juice, no fluorescence, mainly to maintain the original flavor of the material. The burning time must be short, the heat must be fierce, and the materials must be fresh.

Recommended menu for birthday party: Steamed bass with black bean sauce.

Perch is the most delicious and tender, and is regarded as the treasure of fish. Its meat is white and tender, without thorns and fishy smell. Douchi, as a kind of home-made seasoning, is suitable for removing fishy smell and seasoning when cooking fish. The combination of bass and black bean sauce makes the sauce flavor and ester flavor more unique.

Ingredients: perch, lobster sauce, red pepper, onion, ginger, salt, soy sauce, cooking wine and sesame oil.

1. Cut off the head and tail, remove the internal organs of the fish, wash and dry. Cut the back of the fish body into pieces about 1cm wide with a knife, and attach the knife, but don't cut it at the belly of the fish. Sprinkle appropriate amount of salt, onion, ginger, cooking wine and soy sauce for pickling 15 minutes.

The fish head, tail and body are all put in one plate. Sprinkle with lobster sauce and steam in a steamer for 8 minutes. Turn off the fire and steam for 5 minutes. Steam the fish out of the pan, sprinkle with shallots and red bell peppers, and finally pour them into hot oil.

Recommended recipe for birthday party: stewed mushrooms with chicken.

Materials; Mushrooms with chicken legs.

Seasoning; Oil, onion ginger, pepper aniseed powder, soy sauce, salt, monosodium glutamate.

Eight-course menu for birthday party

Eight-course menu for birthday party

Practice;

1, wash the chicken and cut into pieces. If hazelnuts are boiled in cold water, take them out and rinse them with cold water for later use.

2. Rinse the chicken with cold water after blanching.

3. Put oil in the pot, add shredded onion and ginger, stir-fry chicken, pour soy sauce and aniseed powder, then add cold water and bring to a boil.

4. After the pot is boiled, add the hazelnuts and simmer for half an hour, then add salt, monosodium glutamate and chopped green onion.

Recommended menu for birthday party: braised beef

Raw material: beef brisket

Accessories: ginger 1, star anise 2, tsaoko 1, sugar 1, bayberry wine 2, scallion and pepper.

Exercise:

1. Cut the beef brisket, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger and beef and put them in a clear water pot. Continue to cook for five or six minutes after boiling. Take out the beef, rinse it, and drain it for later use.

2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion segments, stir-fry over medium heat, while adding two spoonfuls of Myrica rubra wine, add 1 spoon of soy sauce, 1 spoon of soy sauce and 1 spoon of sugar, and stir-fry evenly.

3. Stir the beef until the color is even. Add the octagonal box of Amomum tsao-ko, bring it to a boil, transfer it to a casserole, cover the pot, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high heat to collect juice. At this time, you can taste the salt and add some salt to taste.

Recommended birthday party menu: spicy trotters

Ingredients: trotters 1kg

Accessories: proper amount of hawthorn

Seasoning: 50g of rock sugar, 1 root onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of pepper, appropriate amount of cinnamon, appropriate amount of dried pepper, 1/3 small bowl of cooking wine, half bowl of soy sauce, appropriate amount of Amomum tsaoko, appropriate amount of fragrant leaves, appropriate amount of clove, appropriate amount of licorice, appropriate amount of white sesame seeds and appropriate amount of fennel.

Making:

1. Pig's feet are unhaired, washed and chopped into small pieces. Boil warm water in the pot, add pig's trotters and cook for about ten minutes.

2. Take out the cooked trotters, rinse them with cold water, and drain them for later use.

3. Heat two spoonfuls of oil in the pot, stir-fry the trotters on low heat, and stir-fry slowly until the skin is slightly yellow.

4. Put a spoonful of oil in the pot, add 1 onion, 5 slices of ginger, 4 cloves of garlic, pepper, tsaoko, fragrant leaves, clove, fennel, licorice, cinnamon and dried hawthorn into the cold oil, and stir-fry with low fire until fragrant.

5. Take another pot, put spices and pig's trotters into the pot, and add cooking wine, soy sauce and water.

6. After the fire boils, continue to cook for 15 minutes, and turn to low heat until the soup is thick and only half is left.

7. Put a tablespoon of oil in the pot, heat it, add 50 grams of rock sugar, and fry the sugar color. Add a spoonful of water halfway.

8. Stir fry until the sugar color is thick and deep.

9. Add the pickled trotters and stir fry until all are evenly coated with sugar.

10. Pour half of the marinade and collect the juice over high fire. I often turn over on the way.

1 1. Stir-fry until the marinade is completely dry, and take it out for later use.

12. Cool the oil in the pot, add the pepper and stir-fry the dried red pepper.

13. Then pour the pig's trotters together with the juice into the pot. Add a tablespoon of water, stir-fry until the water is dry, and sprinkle with white sesame seeds.

Cooking skills:

1. Pig feet are divided into front feet and back feet. In Guangdong, the front foot is called pig hand, which is more fleshy and expensive. I usually buy pig hands.

2. When bittern, don't add too much water, just past the position of pig's trotters. Don't cook for too long, just put the pigskin with chopsticks.

3. To cook this dish, only light soy sauce is used for seasoning, not light soy sauce. The color of trotters is colored with sugar. Otherwise the color will be too dark.

4. People who don't like peppers can fry them first, and then pick them out when the oil tastes like peppers. If you mix it with trotters, you will eat it.