7 sumptuous special menus, each dish is so beautiful and delicious that the family will be in for a treat!

Lychee shrimp balls

Ingredients: 500g fresh shrimp, 50g fatty meat, appropriate amount of crispy flowers, a little green onion, ginger and garlic water, an egg white, 1 tablespoon starch, salt, pepper;

method

1. Remove the shrimp line from the prepared 500g fresh shrimp and peel off the shell, this step requires patience;

2. After the shrimp meat is peeled, put it in water and wash it several times, dry it after cleaning, and put it aside for later use;

3. Cut the prepared 50g fatty meat into small cubes, then chop them into small cubes, try to chop them as delicately as possible, and add a little fat when making shrimp balls to make them taste better;

4. Then put the prepared shrimp meat on the cutting board, pat it flat, put the minced fat meat after patting it flat, chop the shrimp with the back of the knife, and let the two ingredients mix together;

5. Put the chopped shrimp meat in a bowl, add 2 spoons of green onion, ginger and garlic water, a small spoon of salt, a little pepper to remove the smell, an egg white, a little starch, stir well in one direction, stir evenly for a while, and beat until the chopsticks can stand up;

6. Pour the prepared crispy flowers into a bowl, which can be bought in the market or online;

7. Squeeze the finished shrimp slip into balls, roll the squeezed balls in the crispy flower grains, evenly wrap a layer of crispy flower grains on the surface, and fry them in the pot when they are all done;

8. The oil temperature is 5 into the heat, put in the shrimp balls, turn on low heat and fry, fry until the balls float on the surface and are fried, and then remove from the pot;

Braised pig ears

Main ingredient: pig ears

1. Burn off the pig hair with fire, clean it, add cooking wine, ginger slices, green onions, and peppercorns to a pot under cold water, boil over high heat and cook for another 2 minutes, then remove and clean.

2. Pour oil into the pot and fry the chives and ginger slices first, then add star anise, cinnamon, bay leaves, dried red pepper and Sichuan pepper, and stir-fry until fragrant. Pour in an appropriate amount of water, put in the pig's ears, then add an appropriate amount of sugar, light soy sauce, soy sauce, salt, and white wine to boil over high heat, turn to low heat and simmer for 40 minutes.

3. When the time is up, turn off the heat and soak for another 30 minutes. After removing, slice and sit on the seat.

Fish-flavored eggplant

Ingredients: Eggplant 300g / Minced Meat 100g / Minced Ginger 10g / Minced Ginger 10g / Water Starch 60ml / Appropriate amount of chopped green onion / Salt / Appropriate amount of beans / 1 tablespoon of petal sauce / 1 teaspoon of sugar / 1 tablespoon of light soy sauce / 1 tablespoon of balsamic vinegar / A little pepper / A little chicken essence

Step 1: Wash the eggplant and remove the head and tail, cut it in half, cut it into long strips of the same size, and then cut it into strips about 5cm long and put them in a pot for later use.

Step 2: Add an appropriate amount of salt and marinate for 10 minutes, pour out the eggplant pieces, wash and drain.

Step 3: Add balsamic vinegar and light soy sauce to the bowl, then add chicken essence, salt and sugar, then add pepper, add two spoons of water and stir well to form a fish-flavored sauce for later use.

Step 4: Fry the eggplant in the oil pan until cooked through, and then remove and drain the oil.

Step 5: Leave the bottom oil in the pot, fry the minced meat until it changes color, fry the red oil with the bean paste, and then fry the minced ginger and garlic until it is fragrant.

Step 6: If it is too dry, add a little water to dilute it, then pour in the eggplant, add the fish sauce and water starch and continue to stir-fry evenly.

Step 7: Sprinkle chopped green onions before cooking, put them on a plate, and the fish-flavored eggplant can be eaten as an appetizer.

Chilled cucumbers

Main ingredients: cucumber, coriander, onion, peanuts

1. After washing the cucumber, remove the two ends, smash the oblique knife and cut it into pieces and put it in the basin, cut the onion into small pieces and put it in the basin, and cut the coriander into sections and put it in the basin.

2. Cut the garlic into minced garlic and millet pepper into rings. Put peanuts in a hot pan with cold oil, fry over low heat until crackling, remove and let cool, and then put the cucumbers together.

3. Add salt, sugar, chicken essence, light soy sauce, balsamic vinegar, sesame oil, oily skin and spicy seeds, mix evenly, and finally sprinkle sesame seeds on the table.

Plum cabbage button meat

Ingredients: pork belly, plum cabbage, ginger slices, chives, star anise, dried chilies, salt, dark soy sauce, honey, five-spice powder, light soy sauce, cooking wine

Method:

1. Wash the dried plum vegetables and soak them in clean water overnight (if you do it at night, start soaking in the morning)

2. Wash and soak the pork belly for half an hour, blanch it, mix the dark soy sauce and honey 1:2, brush the meat with a brush, and marinate for 10 minutes. Remove the moisture and fry in a hot oil pan until golden brown on both sides

3. Stir-fry chives, ginger, star anise, and dried chili peppers with the remaining oil, pour in the plum vegetables, add salt, five-spice powder, light soy sauce, cooking wine, stir-fry evenly and reduce the dry juice over low heat for later use.

4. Cut the pork belly into slices, put it in a bowl, spread the dried plum vegetables on top, and put it in the pot to steam for 2 hours (if there is a pressure cooker, it will save time)

5. Strain out the soup for later use, put the plum cabbage and meat upside down on the plate, thicken the remaining soup, put some monosodium glutamate to enhance the flavor and pour it on the meat.

Shiitake mushrooms and greens

1. Buy back the greens, clean them with water, pour water into the pot, drop a few drops of rapeseed oil, put a little salt, boil the water over high heat, and blanch the washed greens.

2. Remove the blanched greens, put them on a plate, circle around the plate, and pose for a pose

3. Cut the mushroom roots, wash and slice the mushroom and set aside

4. Put 1 tablespoon of rapeseed oil in the pot, stir-fry the minced garlic and stir-fry the mushrooms; Add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a bowl of starchy water, and bring to a high heat until the soup is thick. Pour the shiitake mushrooms over the greens and finish!

Sweet and sour pork ribs

Ingredients: 500g ribs, 1 shallot, 1 ginger, 2 cloves of garlic, appropriate amount of starch, 50g cooking oil, 1/2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1/2 tsp refined salt, 1 tbsp sugar, 1/2 tsp monosodium glutamate

Method:

1. Wash and chop the pork ribs into small pieces, and wash and slice the sweet and sour pork ribs with ginger and garlic.

2. Wash and chop the chives, put oil in the pot, and when it is 50% hot, fry the pork ribs until the surface is browned, and drain the oil.

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, stir-fry with the pork ribs, pour in the warm water that has not passed the pork ribs, bring to a boil over high heat, change to low heat and simmer for 30 minutes.

4. When the pork ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and reduce the thick juice over high heat.