Question 2: What do you cook steamed bass for dinner at home?
Ingredients: 1 bass or grass carp, 20 grams of steamed fish sauce, 20 grams of onion and ginger, and 0.5 grams of pepper.
1. Slaughter and clean the perch, and make a diagonal cut on both sides of the fish.
2. Put an onion in the fish belly and put it in a container.
3. Ginger and onion are placed on both sides of the fish.
4. Put it in a steamer and take it out after steaming.
5. Remove the onions and ginger. Sprinkle pepper, shredded onion and ginger, pour in steamed fish black soybean oil, boil vegetable oil and pour it from the head to the tail.
trait
The fish is tender and the soup is delicious.
Operation prompt
When steaming perch, put two chopsticks under the fish, so that the hot air can circulate well and the fish can be heated evenly. It takes 10 minutes to steam on high fire. Kung pao chicken ingredients: chicken breast, peanut 50g, dried red pepper 20g, green bamboo shoots 5g, pepper 5g, ginger 5g, onion 5g, garlic 10g. Seasoning: 25g starch, 5g salt, 15g sugar, 20g balsamic vinegar, 5g soy sauce, 5g monosodium glutamate, 5g chicken essence and edible oil. Cutting and matching:
1, diced chicken breast, salt and cooking wine, and mix well with water bean powder. 2. Shred dried peppers, cut water chestnuts into onions, cut nails into ginger, slice garlic, and dice green bamboo shoots. 3. Mix soy sauce, sugar, vinegar, monosodium glutamate, chicken essence, clear soup and water bean powder into sauce. Cut the dried peppers into 2 cm long sections. Cooking: 1, peanuts are fried and crisp for use. 2. Heat the oil in the pan, pour the diced chicken into the oil until the cooking wine is turned off, add the dried pepper and pepper, add the green bamboo shoots and stir-fry until the juice is cooked, pour the peanuts and stir-fry the oil, and serve.
Features: bright red color, fresh and tender meat, spicy taste, sweet and sour taste.
Mapo Tofu Ingredients: tender tofu, beef, garlic sprout, ginger, seasoning: Pixian watercress, salt, monosodium glutamate, soy sauce, chicken essence, pepper powder, starch, sugar: tofu cut into pieces 1cm square, Pixian watercress chopped, beef chopped into rice, garlic sprout diced. Operation: 1. Boil a little salt in the pot, add tofu to boil, pour it into a container and raise it. Drain when frying. 2. Heat the oil in the pan, add minced beef and stir fry, then add Jiang Mo and Pixian watercress and stir fry to get red oil, add water, tofu, salt, white sugar, soy sauce, monosodium glutamate and chicken essence, cook for 5 minutes, thicken the water starch, add garlic sprouts, pour in oil and sprinkle with pepper noodles. Features: hemp, spicy, spicy, tender, crisp and fragrant. Fish-flavored shredded pork raw materials: tenderloin, green bamboo shoots, fungus, onion, ginger, garlic and eggs seasoning: cooking wine, pickled pepper, salt, sugar, monosodium glutamate, soy sauce, starch, blending oil: 1, tenderloin cut into two thick shreds, green bamboo shoots peeled and shredded, water-soaked fungus shredded, horseshoe chopped onion, shredded ginger and garlic. Cooking: 1. Heat the wok and pour it into the oily wok. Pour out the oil and come on. Heat to 50%, add shredded pork and oil. The shredded pork is broken, pour it out and drain it. 2. Heat the base oil in the pot, stir-fry the pickled pepper until red oil is produced, stir-fry the onion, ginger and garlic, add salt, sugar, monosodium glutamate and soy sauce to taste, when the green bamboo shoots are cooked, pour in shredded pork, stir-fry and cook balsamic vinegar, add water and starch to thicken, and pour in the oil to serve. Features: fresh and tender meat, bright red color, salty, sweet, sour and spicy, with outstanding onions, ginger and garlic. Chili oil fillets
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn starch and an egg white, and marinate them by cooking fish for 15 minutes (the fish head, fish tail and fish chops are divided into plates, and the marinating method is the same);
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Chicken wings with cola (6 pieces), coriander (1), cola (1 can) ... >>
Question 3: What do you do for dinner at home? Chicken, duck, fish and seafood.
Question 4: What food does the family treat in summer? Mung bean sparerib soup is good, and high temperature can relieve summer heat. Cold dishes are preferred.
Question 5: What should I do when eating at home? More than a year (braised yellow river carp)
Ingredients: Yellow River Carp 1 Weight about 750g.
Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g onion, ginger and garlic, egg 1 piece.
Seasoning: salad oil 1000g (about 100g), raw flour 50g, cooking wine, refined salt, monosodium glutamate and Lee Kum Kee soy sauce each 10g, and appropriate amount of broth.
Practice: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes. 2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked. 3. Leave a little oil in the pot, stir-fry the onion and ginger ingredients, add a little broth and seasoning, and then cook the fried fish thoroughly in the soup.
Features: ruddy color, soft and delicious.
Moral: It means that life in the coming year will improve wealth and surplus.
The Spring Festival is a time for family reunion. New Year's Eve is a must-have reunion dinner for every family. The following is the menu for the Spring Festival family dinner. I wish you a happy family and a good year of the rooster.
Braised cucumber with jellyfish
Material: jellyfish skin, 1 root cucumber.
Exercise:
1. Cut the soaked skin into filaments, scald it with boiling water, take it out and put it in cold water, then take it out and drain it for later use.
2. Cut the cucumber into filaments, put the thorns at the bottom of the dish, put the shredded cucumber on it, and pour in salt, vinegar, monosodium glutamate, sesame oil and mustard oil and mix well.
Sugar-mixed Sam sun
Ingredients: fresh lotus root, walnut kernel, lotus seed and hawthorn cake.
Exercise:
1. Peel fresh lotus root and cut into pieces.
I'm in charge of Spring Festival food.
During the Spring Festival, it is essential for friends and relatives to get together, and eating has become the highlight of this period. It is a happy and proud thing to cook a table of delicious food at home without going to a restaurant.
However, there is another saying about how to cook a family dinner. Design several sets of Chinese New Year family dinner recipes for you and teach you several dishes. You can try professional dishes to entertain friends and family.
The design of family banquet should start with the selection of materials. As we all know, "a clever woman can't cook without rice", and good dishes can't be separated from good raw materials, so the selection of materials should be based on freshness, liveliness and cleanliness. With the raw materials, the next step is the side dishes, because the ingenious collocation, the size and thickness of the cutter directly affect the taste and quality of the dishes. Then there is cooking. The so-called "cooking" means heating, and "blending" means seasoning. Temperature (firepower) is the key link in cooking, and seasoning is an important level. The so-called "five flavors and hundreds of flavors", whether the order and amount of ingredients are just right directly determines whether the dishes are delicious or not. Finally, the embellishment and decoration of finished products are icing on the cake, which is the "finishing touch".
Banquets are generally composed of cold dishes, hot dishes, big dishes, beets, pasta, soup, fruits and so on. According to different tastes and habits, we can design different family dinner recipes. But we should pay attention to one thing: the raw materials should not be reused as much as possible, and the taste should not be the same as much as possible, so that people can feel the richness of the whole banquet and reflect the hospitality and superb skills of the host. Here are several sets of recipes for auspicious family dinners during the Spring Festival.
Spring Festival family banquet
Recipe recommendation
Family reunion dinner
Cold dishes: spiced beef, barrel chicken, red oil hairtail, cucumber with garlic paste, celery mixed with ginger juice and ten parsley.
Hot dishes: Zhu Bao Ping 'an (boiled bamboo tube shrimp), Gu Wu Fengdeng (diced cashew chicken), Niannianyou (sweet and sour carp), Step by Step Gaosheng (pork ribs with soy sauce), icing on the cake (crab yellow broccoli) and Hongfu Qitian (Awu tofu).
Soup: Family Reunion Soup (Sesame Tangyuan)
Staple food: jiaozi (Lace jiaozi), the number one scholar, and Happy Everyone (Awu fried rice).
Fruit: Assorted fruit bowl
Qing Ji has Yu Yan.
Cold dishes: Jia Fan braised chicken, Jinzhen sauced duck, spiced smoked fish, mustard skin, cold-mixed Flammulina velutipes, and garlic sprouts.
Hot dishes: Manjin (soft-shelled turtle braised with steamed buns), Qing Ji Youyou (steamed perch), Caifa (braised pork hands with laver), Elm Money (Chinese cabbage and mushrooms), Magpie Primula (crispy fried pigeon) and sweet honey (candied dates).
Soup: Happiness from now on (Phoenix corn soup), rich three-silk soup (Nostoc flagelliforme, shredded chicken, mushrooms).
Staple food: Four Seasons Nostoc flagelliforme jiaozi (stuffed with Nostoc flagelliforme and green vegetables) and development as soon as possible (jujube steamed buns).
Fruit: Assorted fruit bowl
Xingfu reunion dinner
Cold dishes: spicy shredded pork belly, marinated beef, smoked chicken wings, ginger chicken eggs, cold beans, and hot and sour cabbage hearts.
Hot dishes: Shangchao (fried shrimps with cashew nuts and scallops), Fugui Fish (steamed salmon), Welcome to the Spring Festival (fried spring rolls), Centennial Harmony (fried celery and lily), Happy Birthday (colorful jiaozi with honey sauce), and Chunlei in Pingdi (crispy pork slices).
Tangtang: Happy as the East China Sea ... >>
Question 6: What kind of food is better to invite customers to dinner in summer? Of course, you can eat some light Cantonese food in summer! But it also depends on what kind of food your customers want to eat! Or would you like to have dinner together and see other people's objective evaluation of the restaurant? It may help you!
Question 7: What's better for a treat in summer? Treat people to a barbecue in summer, even if there is no barbecue!
Question 8: What food is good to eat in summer? Could you please introduce the method of ordering? Thank you, garlic cucumber
Ingredients: cucumber, red pepper, garlic
Seasoning: salt 1 tablespoon, sugar 1 tablespoon, vinegar 1 tablespoon.
Exercise:
1, peeled garlic, pedicled red pepper, washed and chopped.
2. Wash the cucumber, cut it in half, cut it into sections, pat it with the back of a knife, put it in a bowl, add seasoning and mix well, and marinate for 3 minutes.
3. Put the red pepper and minced garlic into a pickled cucumber bowl, stir well, put it in a plate and pour in sesame oil.
Cold bitter gourd slices
Ingredients: 500g fresh bitter gourd.
Seasoning: salt and sugar 15g, balsamic vinegar 10g, pickled pepper, monosodium glutamate, pepper oil, chopped green onion and Jiang Mo.
Making:
1. Cut off the stem and tail of bitter gourd, cut it open, remove the seeds and pulp, wash it, cut it into thin slices, put it in a bowl, mix well with salt, marinate for about two hours, and remove the bitterness.
2. Wash with cold boiled water to remove the salty taste, then add the above seasoning and mix well. After 30 minutes, you can eat it.
Functions: clearing away heat and relieving summer heat, improving eyesight and detoxifying, appetizing and quenching thirst. There are five flavors of sour, sweet, hemp, spicy and salty, and the flavor is unique.
Cold lotus root
Ingredients: lotus root, red pepper and onion.
Seasoning: one tablespoon of sugar, vinegar and sesame oil.
Exercise:
1. Peel the lotus root, wash it, slice it, put it in a bowl and soak it in a little vinegar and water.
2. Wash and chop red peppers and onions respectively.
3. Pour a proper amount of water into the pot and bring it to a boil. Add lotus root slices and cook. Take it out, drain it, put it in a plate, let it cool, add chopped red pepper, chopped green onion and seasoning and stir well.
Mung bean honey paste
Raw materials: mung bean100g, japonica rice100g, glutinous rice100g, almond 50g and honeysuckle100g.
Accessories: 200 grams of honey.
Exercise:
1. Wash mung beans and soak them in clear water 1 hour; Wash almonds with boiling water for 20 minutes, peel off the nuts and crush them with a pulverizer; Cleaning japonica rice and glutinous rice, soaking in clear water for 65438 0 hours, and pulverizing with a pulverizer; Wash honeysuckle, soak it in boiling water 1 hour, and take out the flowers and use their juice.
2. Put the pot on the fire, add the mung bean, inject 700g of water, cook the mung bean with low fire until it peels, and remove the mung bean skin.
3. Pour almond powder, rice flour and honeysuckle juice into mung bean soup, stir constantly, add honey after boiling, let it cool off the fire, pour it into a flat plate, and put it in the refrigerator for thorough cooling.
Cold spinach
Exercise:
2 kg of spinach, washed, cut into pieces and blanched in boiling water on the stove for later use.
Ingredients: salt, a little monosodium glutamate, garlic powder and sesame oil, stir well together. Finally add some amber peanuts. You can serve.
Advantages: it saves time and trouble, is nutritious, refreshing and delicious, and is a delicious cold dish in summer.
Question 9: What light dishes do you eat in summer? Please attach the method. Honey bitter gourd 1, bitter gourd washed and seeded 2, sliced, soaked in ice water for a while 3, eaten with honey, cool and refreshing, very suitable for summer consumption.
Question 10: What is the best food for guests in summer? Some home-cooked dishes, a soup, some bottles of cold beer and cold drinks. Of course, I look at it from my point of view.
Others have different perspectives. Family conditions and family conditions are different. Those with good conditions will definitely eat better and know how to eat better than me.
The conditions are not good, and the food is different.