What are the hotel menus?

Ingredients: rib eye steak 250g, black pepper10g, spiced powder10g, butter 20g, edible salt 2g, red wine 20g and onion 20g.

Clean the steak, drain it, put it in a fresh-keeping bag, and beat it with a wooden stick several times to make it tendon-broken, because this will make the meat tender and will not shrink. Put some black pepper on the steak, then rub it with butter and edible salt, rub it back and forth by hand and marinate it for about half an hour. Heat the oven to 200℃, put the soaked cows into a baking tray, then pour in pepper and spiced powder and bake for about 15 minutes. Take out, turn over and bake for 10 minutes. If you want to eat something tender, the time can be reduced. Pour the red wine into the onion and preheat it. After the steak is taken out, pour the heated red wine on the steak.

2. Recipe 2

Ingredients: fresh chestnuts 100g, chicken legs 1 kg, onion segments 10g, Jiang Mo 5g, starch 4g, oyster sauce 10g, cooking wine 5g, sugar 3g and pepper 3g.

Soak chestnuts for 1 hour, remove the coarse film in the gap with a toothpick, clean it, put it in a big bowl, put it in an electric pot for flooding, add a proper amount of water to the outer pot, and steam until the power jumps. Cut the chicken leg into quick pieces and pour it into clear water to cook. Take out the chicken leg and wash the blood. Add water to the starch bowl to make wet starch. Stir-fry shallots and ginger with cooking oil, pour chicken pieces and various seasonings, add cold water to boil, then pour chestnuts and simmer for 20 minutes. When the soup is slightly dry, pick out the onion and ginger, pour in the starch and thicken, and then plate.

Step 3: recipes 3

Ingredients: silver carp head 1 kg, tofu half a catty, ginger 5g, green garlic 10g, cooking wine 10g, bean paste 10g, soy sauce 5g, sweet noodle sauce 5g, salt 3g, pepper 2g and starch 3g.

Wash the fish head, dry it, cut it into quick shapes, fry it in edible oil and put it on a plate for later use. Cut tofu into rectangles, fry it in oil until golden brown, then pour it into a casserole and put the fried fish head on it. In addition, stir-fry Jiang Mo, pour in all seasonings and appropriate amount of cold water, bring to a boil slowly, and turn the heat down for 40 minutes to make the fish tasty. When the soup is slightly dry, pour a proper amount of water starch to thicken the soup, then add garlic and roll it again. Turn off the heat and serve.