A friend is coming to the house, what should I prepare?

Beer duck. Ingredients: an innocent duck (if two people eat, half a fresh big duck is enough, fresh - to put it bluntly, it is frozen, then it is best to have one, it will shrink), a large potato, five or six shiitake mushrooms, a green pepper, a bottle of beer, a beer wrench (used to chase the husband who tried to steal beer, of course, you can also use it to open beer later).

Condiments: one star anise (also known as five spices), three slices of ginger, a small piece of old ginger crushed, two garlic cloves, a handful of shallots, cut the green onion into white sections, and chop the green onion leaves.

Steps: Chop the duck (let the stall owner help you chop it when you buy it, people who can chop the duck themselves will not read this kind of beginner post, pay attention to let him help you clean the duck lungs and lymph when chopping), wash the blood water (the frozen duck should be soaked in cold water until thawed), fill the pot with cold water, add the crushed ginger, boil over high heat and pour out the duck pieces and drain the water, pick out the old ginger, wash the pot, and wipe dry. Heat the oil in the pot, put in the garlic cloves, green onion white segments, star anise, ginger slices in the fryer, pour in the duck pieces and add a little soy sauce to stir-fry, pour in the whole bottle of beer, a little vinegar (vinegar meat is easier to rot) Cover the lid and boil over high heat (don't stand there and wait to open!).

Go and cut the potatoes, shiitake mushrooms, and green peppers, the potato pieces can be larger, and set aside), I like to cook for a while, so that the soup looks thicker, and then change to low heat and simmer, add potato cubes and shiitake mushrooms when the soup is half left (if the potatoes and shiitake mushrooms are boiled in beer, drag them out and beat!). Change to high heat and boil and then turn back to low heat, put salt when the potatoes are half-cooked, change to high heat after three minutes, put green peppers, add a little salad oil (to increase the color of the dish), put appropriate soy sauce, stir-fry until the soup is collected, put the chicken essence from the pot, and sprinkle the minced green onion after serving.

Precautions: No matter how much time you are in a hurry, you can't use hot water to thaw, and you can't cook it with hot water.

The potato pieces should not be too small, pay attention to the time when burning, the time is short and the potatoes are not enough noodles, and the long ones will be pasted into a pile, and it is better to be soft but not scattered.

The practice of kung pao chicken.

Ingredients: Chicken breast.

Excipients: peanut kernels, mixed oil, monosodium glutamate, dried chili pepper, Sichuan pepper, salt.

White soy sauce, red soy sauce, cooking wine, sugar, vinegar, green onion, garlic, ginger, fresh soup (can be replaced with water, use soup if you want to be delicious), water bean flour.

Operation method: First, cut the chicken breast into dices of about 2 cm, and add salt and white soy sauce.

Red soy sauce and water bean flour set aside. Second, cut the dried chili peppers and green onions into short sections, and slice the ginger and garlic.

Thirdly, nourishing juice (i.e., hooking, understand?) Put white soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, and water bean flour in the bowl. Fourth, after the wok is ready, put the mixed oil and burn it until it is 60% hot, put in the dried chili pepper and Sichuan pepper to fry it, then put in the good chicken cubes, and then put in the ginger and garlic slices and green onion sections after frying, and fry them a few times.

Cooking wine, sauce and peanut kernels, remove the juice from the pan, OK finish.

Note: The diced chicken should be the same size, and the dried chili peppers and peppercorns should not be fried too burnt, so as not to lose their spicy characteristics.

The sauce should be a little wider, this is because peanuts should be added when the pot is raised, otherwise the diced chicken after the pot will be too dry.

Braised lion's head.

Ingredients: 600g pork foreleg meat, 5 water chestnuts, 1 handful of green vegetables, 2 slices of ginger, 3 garlic heads, 1 star anise, appropriate amount of rapeseed oil, 1 tablespoon of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of water starch, the following is the seasoning for meat filling: appropriate amount of chopped green onion, appropriate amount of minced ginger, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of cornstarch, appropriate amount of white pepper, appropriate amount of salt, and a little sugar.

Cooking steps:1Peel and clean the water chestnuts first.

2.Cut the water chestnuts into thin slices, then into thin strips, and then into small cubes. Try to chop it a little, this is what it looks like when it's chopped.

3.Grind the pork foreleg into minced meat and put it in a cooking bowl, then add all the meat fillings in the recipe.

4.Begin to perform the Five Finger Divine Exercise, stirring vigorously in one direction. Then add an appropriate amount of water in batches, stirring in the same direction after each addition. I got up with my right hand and caught the water three times.

5.Finally, add the water chestnuts and chop them. Stir vigorously in the same direction as before, and increase the strength.

6.First, divide the minced meat into several large balls of equal size. An authentic lion's head is the size of a fist. I'm not small, the size of a child's fist.

7.Pour a little more rapeseed oil into the pot, turn to low heat when the oil temperature is 7 hot, gently put in the large meatballs in turn, and beat the balls between the two hands before entering the pot, and you can smear some oil on your hands to prevent sticking.

8.Fry slowly on low heat, don't be in a hurry, wait for one side to set, and gently turn over. When frying the meatballs in an oil pan, push them gently, and don't break the shape with too much force. After the meatballs are fried and set, they can be fished out.

9.In another frying pan, add ginger, garlic and star anise until fragrant. Add a spoonful of oyster sauce and stir-fry.

10.Add an appropriate amount of water, this time simmering for two hours, so put a little more water.

11.Add the fried meatballs, add some dark soy sauce, mix them up, and color them. After the heat boils, turn to low heat and simmer slowly! When stewing the lion's head, you can wash the greens.

14.Well, nearly two hours have passed, and the soup is almost gone.

15.Push the lion's head to the side of the pot and add the greens. Continue to simmer for about five minutes, until the greens are cooked, at which point you can taste the saltiness of the whole dish. I didn't add salt and it tasted just right.

16.Now the greens are fished out and put on a plate.

17.Turn to high heat, add an appropriate amount of water starch, and reduce the juice over high heat.

18.Remove the lion's head and place it on top of the greens. Finally, the thick soup is poured over the lion's head and greens. The color and flavor are all there, so let's enjoy it beautifully! Maybe it's because the plate is too big, but my lion's head looks a bit small.

Recipe Tip: Just follow the steps, or try what the chef says, simmer for 3 to 4 hours, and when you have enough time, I'll have to try it too.

The way guests are entertained.

1. Slow-heat reception method: make suggestions with confidence and mobilize the enthusiasm of customers. Precautions: Do not make noise in any way, do not force customers, etc.

2. Rapid noise reception method: the language attitude should be sincere to stabilize the customer's mood. Precautions: act quickly, don't let customers wait for a long time, there is no opposing position for real sales, there is no buyer, there is no seller.

3. Taciturn reception method: try to observe the customer's preferences from the expression, explain the key points, and avoid not saying too much, so as not to cause disgust to customers. Precautions: Ask specific questions to guide customers.

4. Erudite reception method: timely praise to meet its corresponding vanity. Note: Try to bring the conversation back to the point.

5. Authoritative reception method: speech and demeanor, attitude needs to be modest. Precautions: Grasp the customer's hobbies and make suggestions.

6. Suspicious reception method: grasp the other party's doubts about the company's products, services, etc., and clearly explain and prove it to dispel customers' doubts. Do's and don'ts: Keep praising customers.

7. Multi-mouth and multi-tongue reception method: listen to make it feel respected. Precautions: When you are depressed, you should carry out self-psychological adjustment to avoid displeasing customers.

8. Indecisive reception method: grasp the characteristics of the product to make it interesting to make a breakthrough, so that it can make a final decision. Precautions: Be grateful to the customers you hate, otherwise your words and deeds will unconsciously reveal your disgust.

9. Rational reception method: explain clearly and improve its trust in the product. Precautions: When the customer is unreasonable, you must be patient, because the customer is always right;

10. Picky reception method: respond calmly, avoid disputes, and praise them in a timely manner.

According to their own living habits, normal life can be fine, you can adjust it appropriately at the family banquet Of course, the privacy that should be avoided, taboo or something, or need to be avoided In addition, according to the close relationship, your own environment, you can take him out to play in general, the relationship is not enough, it is not recommended to stay overnight, especially between the opposite sex.

It's not deliberate, friend, that should be understood, just do it as usual.

Ingredients for fried shrimp: 400 grams of shrimp, 500 grams of cooking oil, 2 grams of salt, 2 tablespoons of sugar, 1 tablespoon of cooking wine, 1 green onion, 1 piece of ginger.

Method 1: Remove the shrimp line, cut off the shrimp gun, shrimp whiskers, and shrimp feet; After cleaning, drain the water 2 pots and put an appropriate amount of oil to heat, the amount of oil almost covers the shrimp body, put the shrimp into the oil and fry 3 until the shrimp shell and shrimp meat are a little separated, select 5 gears for heat adjustment, collect the thick soup on high heat, fry well and remove the shrimp.

4. Leave an appropriate amount of shrimp oil in the pot, select 3 medium heat from the heat adjustment button, add the minced ginger and green onion to the stir-fry until fragrant5, add the fried shrimp, stir-fry quickly and cook in cooking wine.

6. Add sugar and salt, keep the heat adjustment button 5 gears, keep the heat to collect the thick soup, stir well and turn off the heat.

Sour soup fat beef. This dish is super simple, friends of all ages like it, and they can go with wine and rice!

1.Add water from the pot, do not need to heat it, put in the beef roll and boil the bloody water, remove it and set aside.

1.Take a handful of enoki mushrooms to remove the roots and tear them apart, then blanch them in the pot for one minute, then remove them, control the moisture and spread them into the bottom of the bowl for later use.

2.Finely chop three or five cloves of garlic, mince one piece of ginger, and cut green and red peppers into rings.

2.Add oil to the pot, put in minced garlic, minced ginger and chili pepper when the oil is slightly hot, pour in the sour soup fat beef sauce package after stir-frying, then add an appropriate amount of water, boil, and then put in the fat beef slices, turn off the heat after boiling again, sprinkle with green onions or coriander after the pot, delicious and ready, super rice.

Boiled fish fillet. 1.Take a grass carp and cut it into 2 mm thick fillets, which can be processed by the boss when buying fish.

Then add cornstarch, cooking wine and pepper to the fish fillet, then add an appropriate amount of oil, grasp it again and put it in the refrigerator for more than half an hour, so that the fish fillet is particularly tender.

3.After boiling, turn the heat to medium-low, put the fish fillets in the soup, and after boiling again, the fish fillets are cooked.

4.Take a large bowl, spread the blanched bean sprouts at the bottom of the bowl, pour the boiled fish and fish soup on top, then put minced garlic, Sichuan pepper and chili pepper on top, pour the boiling hot oil to stimulate the aroma of garlic and chili, and finally sprinkle the coriander segment, and it is delicious.

Western food, cakes, potato chips, salads, cheese.

Or make something light, not greasy, clean, fresh, good-looking, the light in the room should be bright, it must be white.

The dishes made by friends at home are as follows:

1. You can learn about the other party's preferences in advance, and if you don't know, make some of your own specialty dishes.

2. Cold dishes: tofu burger, hot and sour cucumber, pepper sesame chicken, strange peanuts.

3. Hot dishes: stuffy prawns, hot kidney flowers, vinegar-poured sea bass, mapo tofu, plum cabbage button pork, stir-fried vegetables.