How to Make Birthday Dinner Birthday Dinner Recipes Collection

When it's someone's birthday, many people choose to prepare a full meal and invite a bunch of friends and family to celebrate. The following are some birthday dinner recipes for you to check out quickly.Here is the recipe list:,

　　Recipe One: Homemade Chicken Nuggets

Ingredients:Chicken breast,Flour,Eggs,Panko bread crumbs Flour

Steps:

1. Cut the chicken breast into small pieces and crush a garlic clove, slice some ginger, put them in a container with salt, cooking wine, a little dark soy sauce, and black pepper; if you like spicy food, add some chili peppers.2. Prepare flour, egg batter, and panko bread crumbs.Since I didn't have pre-made panko at home, I crushed the leftover toast to use instead. 3.Dip the marinated chicken pieces in flour first, then in egg batter, and finally in the panko breadcrumbs. 4.Arrange them on a baking tray; I used golden paper, so no parchment paper was needed, but if you are using a regular oven, be sure to line it with parchment paper. 5. Preheat the oven at 165 degrees Celsius for about 30 minutes (adjust according to your oven).

6. Serve when done!How does that sound? They look and smell just as good as those from a fast-food restaurant. And without oil, they are healthier, especially if you're health-conscious.

7.For those who like to play around with food, gather the ingredients and make these healthy, oil-free snacks for yourself or your family! Tip:

These are best eaten hot; if cooled down, heat them up in the oven at 150 degrees Celsius.

5. Roll in the bread crumbs to coat. Recipe Two: Mini Pizzas

Ingredients:Flour,mushrooms, sausage,

bell peppers,

cheese,!

tomato sauce, eggsWithout oil, chicken is a low-fat food; isn't it more reassuring to eat this way? Steps:!

1. Mix flour with an egg and a bit of water to form a batter that is neither too thick nor too thin; add salt for flavor.2. Chop the vegetables and prepare them. 3. Heat oil in a flat pan over medium heat, then fry the mushrooms until they release their moisture and shrink.!

　　4. Pour the prepared batter into the pan and cook on low heat.

5. Add sausages and bell peppers when it's halfway cooked.

　　6. Sprinkle cheese and let it melt before turning off the heat.

7. How cute!Tip: You can use a regular flat pan, and you can add or substitute ingredients according to your preference.Mushroom Recipe Three: Cheese Heart Pumpkin Balls Ingredients: Pumpkin,sticky rice flour, cheese,cornstarch,Steps: 1. Cut the pumpkin into pieces and heat it in a microwave for 3 minutes on high; mash it while hot.

2. Mix sticky rice flour, cornstarch with the mashed pumpkin.

3. Knead to form a ball of dough.4. Let it rest for 10 minutes, then roll into long strips and cut them into small pieces.

5. Form each piece into an indentation, place a piece of cheese inside, seal it, and shape it into a ball again.

6. Roll the balls in panko breadcrumbs.Frying pan Add oil and heat to 50% hotness, then add mushrooms, frying until they release moisture and shrink.

4. Pour in the prepared batter, cooking on low heat.

5. When half-cooked, add ham and bell peppers.

6. Sprinkle with cheese; finish cooking until the cheese melts before turning off the heat.

7. So attractive!

　　Tips

If you don't have this pan, a regular frying pan works just as well, and you can also add or substitute vegetables according to your preference!

　　Recipe Three: Cheese Center Pumpkin Ball

Ingredients: Pumpkin,Rice millet flour, cheese,cornstarch and mashed pumpkin.

Makes:

1. Cut the pumpkin into pieces and place them in a microwave for 3 minutes on high power, then mash with a fork when warm.Microwave 2.

Rice millet flour, cornstarch, and mashed pumpkin mixed together.

3. Knead into dough.

4. Let the dough rest for 10 minutes, then roll it into long strips to cut into pieces. Prepare cheese slices accordingly.

5. Shape each piece into a flat round indentation, wrap with cheese, seal and shape back into a ball.

6. Roll in flour.

Heat the oil to 3-4 maturity, then add the pumpkin glutinous rice balls and fry until golden.

Finished product.

　　Recipe Four:Water-dish chicken

Ingredients: free-range chicken,peanuts, chili powder, green onions, ginger, salted vegetables,Sichuan peppercorns, sesame oil,chicken broth

Preparation:

1. Cut the ginger into slices and tie the green onions into a knot; reserve about 15 Sichuan peppercorns.

2. Wash the chicken, fill a pot with water to cover the chicken, add the ginger slices, tied green onion knots, and reserved Sichuan peppercorns, then bring to a boil over high heat.13|Bring to a rolling boil, then reduce to medium-low heat and cook for 10-15 minutes before turning off the heat. 14|Remove the chicken from the pot and place it in ice water until completely cooled.

15|Take out the chicken, slice it, and prepare it for serving.

16|Heat a pan over low heat to dry roast the peanuts until they pop. Stir frequently to prevent burning.

17|Chop the green onions into segments and finely mince the garlic. Let the peanuts cool down and remove their skins before chopping them up.

18|Heat some oil in a pot to 3-4 maturity, then add the chopped green onion segments, Sichuan peppercorns, and part of the minced garlic, stir-fry until fragrant,

19|reduce the heat when it reaches about 80% hotness, turn off the fire, let it cool slightly, then strain out the hot oil.

20|Pour the heated oil over the chili powder in a bowl and mix lightly.

21|Strain the red oil to make it bright red.

22|Add the minced garlic, soy sauce, vinegar, salt, monosodium glutamate (MSG), sugar, sesame oil, Sichuan peppercorn powder, and chicken broth into the red oil, mix well until cooled.

23|Sprinkle the chopped peanuts on top of the sliced chicken. Pour the prepared red oil over it, then sprinkle some chopped coriander on top before serving.

24|TIPS 1|Be careful not to overcook the chicken as this will make it lose its chewiness. Use ice water to cool it down quickly after cooking. 2|For a brighter red oil, first moisten the chili powder with a little warm oil before adding the hot oil; I forgot to do this time.3|Choose tender meat for this dish. The small free-range chicken I used was half a pound and fully cooked in 15 minutes, but its skin was still slightly soft. Please don't ask how long it takes to cook; this is not a stewed dish or soup. 4

Recipe Five:Kung Pao Chicken Ingredients: chicken thighs,

　　peanuts,

eggs, green onions, ginger, Sichuan peppercorns, cucumberPreparation:1. Prepare all the main ingredients. 2. Slice the green onions into threads and mince the garlic; prepare the Sichuan peppercorns. Cool down and remove the skins of the peanuts, then chop them up.3 Remove the chicken skin and wash the meat in cold water for an hour to remove blood. Change the water once during this time. Then drain the chicken meat, cut it into small pieces, mix with salt (3g), cornstarch, cooking wine, and egg white, refrigerate overnight or at least 2 hours before marinating.

　　4. Heat a pan with a little oil to fry the peanuts until they become crispy; set aside.5. Reheat some oil in the pan, then add the ginger slices, garlic pieces, part of the green onions and stir-fry until fragrant.

6. Add the chicken thigh meat and cook until it's half-done (no longer raw).7. Season with salt, sugar, vinegar, soy sauce, dark soy sauce, chili powder; add cucumber pieces and remaining green onion threads. 8. Stir-fry all ingredients together until cooked through, then serve.TIPS

1|A good Kung Pao Chicken must use thigh meat.

Although it's troublesome to remove the bones from chicken thighs and harder to cut than breast meat,

thigh meat has moderate fat content and a chewy texture, making it an excellent choice.

2|If you havepea starch, use that instead of regular starch for a more authentic Sichuan flavor. 3|Marinate the chicken thoroughly to allow the ingredients to penetrate deeply and make the meat firm.4|It's best to hand-peel the peanuts for freshness and even crispness during cooking.

Recipe Six:

Lazy Version of Sweet and Sour Ribs

Ingredients: pork ribs, ginger threads, rock sugar, rice vinegar, cooking wine,

sesame seeds

Preparation:

　　1. Cut the spare ribs into small pieces and wash them thoroughly.

2. Place in a pot of cold water to bring to a boil, then remove the foam on the surface.3. Drain the water.4. Heat some oil in a pan and add the rock sugar; cook over low heat until it melts.

5. When the syrup turns brown and thickens into bubbles,6|add the drained ribs, stir-fry until evenly coated with the caramel color. 7. Add ginger threads and stir-fry until fragrant.

8. Remove from heat once each rib is well-coated; transfer to an electric rice cooker's inner pot.

9. Pour in a spoon of cooking wine, 2 spoons of vinegar, salt, and enough water not to exceed half the height of the ribs.

　　10. Press the steam or cook key on the electric rice cooker for one hour.11. When done, sprinkle with toasted sesame seeds before serving.

TIPS Make sure there is no excess water in the electric rice cooker as it cannot handle a lot of liquid.

For more sweetness, add an extra spoonful of sugar when you transfer the ribs to the cooker.

1.Rib bones cut into small pieces and washed.

2. Place them in cold water and bring to a boil; remove the foam after boiling.

3. Drain the water.

4. In a separate pot, add plant oil and melt the sugar over low heat.

5. Cook until the syrup turns brown with dense bubbles.

6. Add the drained ribs and stir-fry until they are evenly coated in the syrup.

7. Add ginger and stir-fry to release fragrance.

8. Continue cooking until each rib is well-coated; turn off the heat.

9. Transfer to an inner pot of a rice cooker, add a spoonful of (cooking wine), 2 spoons of (rice vinegar), and salt as needed. The water should not cover more than half the ribs.Rice CookerSteam for an hour on the electric rice cooker's steam setting.Electric rice cookerElectric rice cooker Steam

Boil

　　10. After the program is finished, sprinkle with toasted sesame seeds and serve.

TipDo not add too much water when cooking ribs in an electric rice cooker.The sugar syrup for sweet-and-sour ribs is not suitable for excess water. If you prefer it sweeter, you can add more sugar when putting the ribs into the pot. Those who prefer sweet can add a spoon of sugar when putting it in the pot Brown sugar But those who prefer a tangy taste can add more vinegar.

　　Recipe Seven: Coke Chicken Wings Chicken wings

Ingredients: chicken wings, coke, ginger,star anise,soy sauce

Steps:

1. Prepare the ingredients.

2. Blanch the chicken wings in water and set aside after draining.

3. Sauté the chicken wings in a little oil over low heat until golden brown on the surface.

4. Add ginger slices and star anise, stir-fry to release fragrance. Then pour in coke, add a little soy sauce and salt for seasoning, boil over high heat then simmer for 15 minutes on low heat.

5. Cook over high heat to reduce the sauce. Keep stirring with a spatula until the chicken wings are coated with caramelized color and there is clear oil seeping out of the pan.

6. Serve in a dish.

　　Tips

1, Regarding how much coke to use. This depends on personal preference; if you like a sweeter taste, add more coke. If you prefer a lighter flavor, add less and can add some water appropriately.

2. The amount of coke directly affects the finished dish's color. With more coke, soy sauce can be omitted. Conversely, soy sauce can be used to color.

3. Stir continuously while reducing the sauce. Otherwise, it may burn.

　　Recipe Eight: Cucumber Salad Ingredients: cucumber, strips

Ingredients: cucumber, ginger, scallions, garlic, soy sauce,vinegar, chili oil, sesame oil, sugar

Steps:

1. Boil and wash the cucumber strips; they can be bought ready-made in some markets but homemade are cleaner.

2. Chop ginger and garlic into, scallions into

3. Put the cucumber strips in a container, add chili oil, ginger, scallions, garlic, sugar, salt to taste, soy sauce, vinegar, mix well.

4. Mix well, then drop some sesame oil and stir again before serving.

5. Finished.

　　Tips

　　Chili Oil Very simple method: prepare a bowl, dry it, mix 2 tablespoons of spicy chili powder with 3 tablespoons of non-spicy chili powder in the dried bowl. Add chopped ginger and garlic, salt 3 grams, sugar 5 grams, toasted white sesame seeds 3 grams, stir well. Clean and dry a pot, pour 30 grams of rapeseed oil, heat until the smoke turns green, then pour all over the chili powder; simple and spicy chili oil is done. Suitable for cold salads. This homemade chili oil can be stored at room temperature for up to one week without issues. Simple preparation, make a small bowl each time.(Those who don't like spicy food can use non-spicy chili powder; consult the shop owner when purchasing.)

　　Recipe Nine: Toothpick Meat

Ingredients:sirloin meat, beef

Ingredients: sirloin beef, marination ingredients, cornstarch, green onion, sesame seeds

Steps:1. Lean meat (the brother gave some local beef which was very fragrant; I usually buy sirloin because it's more tender.) It smells very fragrant; I usually buy sirloin meat, as it is more tender. Marination ingredients (available on Douguo, tastes good)

2. Cut into 1 cm thick slices and pound with a knife for better flavor absorption and loosening.

3. Cut into small pieces

4. Mix 35g marination ingredients, 1 spoon of cornstarch, 20g water thoroughly.

5. Marinate in the refrigerator for more than 2 hours, I refrigerated overnight.

6. Skewer with toothpicks, two pieces per skewer

7. Heat half a pot of peanut oil

8. Fry until 80% hot, then add the meat skewers.

9. Cook for about 1 minute and 30 seconds, check when no more bubbles are coming from the surface. It's done.

10. Drain the oil, sprinkle with sesame seeds and green onions to enhance flavor.

　　Tips

Sirloin meat is softer.

　　Recipe Ten: Hot Pot Beef Ingredients: beef,

celery leaf , celery, garlic chives, scallion , dried chili peppers Steps:

1. Gather all main ingredients;

2. Slice the beef thinly and evenly, mince ginger and garlic,

wash the celery and lettuce, cut into segments and drain.(Dried chili peppers can be cut into pieces, chives cut into, scallions cut into ) 3. Marinate the sliced beef in a bowl with salt, ginger, soy sauce, cooking wine, pepper powder, then mix with water starch and let it sit for 20 minutes.4. While marinating the beef, bring a pot of water to a boil, blanch the vegetables until tender.5. Drain and set aside as a base. 6. Heat oil in a wok over medium heat until hot, add Sichuan red bean paste, stir-fry until fragrant and red.

Then add cooking wine, some garlic ， 1 2

7. Place the marinated beef slices in the red oil sauce, boil to cook thoroughly.

8. Before serving, thicken with a little cornstarch, pour over the vegetables and serve.

9. Sprinkle dried chili peppers, remaining garlic, chives,,,Heat some oil and pour over to finish. Tips 1. Recommend using Qunjcheng brand Sichuan red bean paste; as the bean paste is already salty, add salt according to personal taste;

2. Choose favorite vegetables for the base based on personal preference.

Next, place the marinated meat slices one by one in the hot pot of red oil soup to cook until they are done;Before serving, thicken with a light starch slurry and serve with the broth over vegetables in a bowl;

Then evenly sprinkle with dried chili segments, remaining garlic, green scallion, chopped onion, chili powder, and Sichuan pepper; heat an appropriate amount of oil and pour it on top.

　　Tips

1. I recommend using the Quancheng brand of Xi'an fermented bean curd paste, as it is already quite salty. It's recommended to add salt according to personal preference;

2. You can choose your favorite vegetables for the base according to personal taste.