1, everything is safe
Production materials:
Materials: corn (fresh)150g, carrot150g, potato (wampee)150g, kelp (fresh)10g.
Seasoning: 4 grams of salt?
Everything is safe:
1.？ Wash the corn and cut it into small pieces;
2.？ Peel carrots and cut into hob blocks;
3.？ Peel potatoes and cut them into hob blocks;
4.？ Wash the sea knot;
5.？ Put four kinds of materials into a pot, add 6 bowls of water to boil, and turn to low heat for half an hour;
6.？ Season with salt and serve. ?
Tips to ensure everything is safe:
1.？ Corn itself is sweet, and monosodium glutamate is not needed. The umami taste of kelp will remain in the soup after long-term cooking. Carrots should choose varieties of red hearts, which are sweeter to eat and will not have the taste of carrots;
2.？ If you want to increase the freshness and sweetness, or put a piece of sugar cane and cook it together, and then pick it out when the material is ripe and soft.
Grams of food stage
Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.
2. Reunion dinner
The practice of "reunion dinner"
● Bamboo newspaper is safe.
Raw materials: live bamboo shrimp
Seasoning: Lee Kum Kee steamed fish soy sauce, sesame oil and coriander.
Production process:
Boil the live shrimps in boiling water for 1 min, then take out the dipping juice and serve.
Features: fresh and delicious, rich in nutrition.
Tips:
1. Shrimp is not easy to cook for too long;
2. You can add pepper or garlic to the juice according to your personal taste.
● Good harvest.
Ingredients: chicken breast, cashew nuts, cucumber, carrot, fungus, onion, ginger, egg.
Seasoning: refined salt, monosodium glutamate, cooking wine, starch, sesame oil and salad oil.
Production process:
1. Dice the chicken breast and marinate it with eggs and starch;
2. Cut all kinds of ingredients into three cubes, and fry cashews until crisp.
3. Set the pot on fire, add peanut oil, add diced chicken when the oil is hot until cooked, and drain. Leave a little oil in the pot, add onion and ginger, stir fry, add ingredients, diced chicken, seasoning and cashew nuts, thicken with sesame oil, and serve after taking out the pot and putting on a plate. Features: the combination of meat and vegetables, moderate taste, beautiful color and rich nutrition.
Tips:
1. When oiling diced chicken, the oil temperature should be moderate and the time should not be too long;
2. When frying cashews, cool the oil and fry it in warm oil to make it crisp. Add cashews when the vegetables are about to go out of the pot to keep them crisp.
● More than one year.
Raw material: carp
Seasoning: sugar, vinegar, tomato sauce, refined salt, cooking wine, starch, eggs, flour, peanut oil?
Production process:
1. Slaughter the fish, wash it, make several cuts on the fish, and marinate it with refined salt and cooking wine 10 minute;
2. Mix eggs, flour, water, a little starch and a little peanut oil and paste them on the fish; ?
3. Put peanut oil in the pot. When the oil temperature rises, fry the fish with paste until cooked, drain the oil and put it in a plate;
4. Put the pot on the fire and add sugar, vinegar, salt, ketchup, etc. To make juice, pour a little sauce until the juice is thick and pour it on the fish.
Features: sweet and sour, crisp outside and tender inside.
Tips:
1. The oil temperature must be high (it is not easy to disperse when frying);
2. The proportion of sweet and sour juice should be appropriate.
● Climb higher and higher.
Ingredients: ribs, onions, ginger.
Seasoning: salt, ginger, cooking wine, Lee Kum Kee ribs sauce, salad oil and broth.
Production process:
1. Chop the ribs into 4-finger-wide sections, add the onion, ginger, refined salt and cooking wine, and take them out after boiling; ?
2. Heat the oil in the pot, stir-fry the onion and ginger, add the ribs and seasonings, and simmer the soup thoroughly before serving. ?
Features: bright red color and strong sauce flavor.
Tips:
Not too big ribs, but more meat.
● icing on the cake
Ingredients: broccoli, crab roe.
Seasoning: salt, monosodium glutamate, onion, ginger, starch, salad oil.
Production process:
1. Cut the broccoli into pieces (flower-shaped) and blanch it with boiling water;
2. Put a little oil in the pot, stir-fry ginger slices with chives, add broccoli, add salt and monosodium glutamate, and finally tick a little, then take the pot and put it on the plate (flowers up);
3. Steam the crab roe and put it on the broccoli.
Features: bright color, fresh and delicious.
Tips:
When blanching broccoli, add a little salt and oil to the water. Boil the water and put it in the pot (not too long).
● Hongfu Qitian
Ingredients: tofu, shrimp and tomatoes.
Seasoning: refined salt, cooking wine, chicken soup and starch.
Production process:
1. Cut the tofu into 2-inch square pieces and cook.
2. Stir-fry onions, ginger and tomatoes until red, add tofu, shrimps and seasonings, and pour in broth to stew thoroughly. Features: bright red color and delicious soup. ?
Tips:
This dish should not be too salty or too strong.
● Family reunion soup
Ingredients: sesame dumplings, eggs.
Seasoning: rice wine, sugar
Production process:
1. Put the glutinous rice balls and seasonings into the pot.
2. break the eggs and stir them into the pot.
Features: Sweet, soft and smooth, rich in nutrition.
Tips:
When cooking, you should start with a big fire and then a small fire, otherwise it will be brittle.
3, yam mushroom chicken
Production materials:
Ingredients: 300 grams of yam and 500 grams of chicken legs.
Accessories: carrot 100g, mushroom (fresh) 100g,
Seasoning: cooking wine 10g, soy sauce 15g, salt 4g, sugar 5g?
The practice of yam mushroom chicken;
1.？ Cleaning fresh yam, peeling, and cutting into thick slices;
2.？ Peel carrots and cut into thick slices;
3.？ Soak the mushrooms until soft, and remove the pedicels;
4.？ Wash the chicken legs, chop them into small pieces, blanch them first, and rinse them after removing blood;
5.？ Put the chicken legs in a pot, add all seasonings and 2 cups of water, add mushrooms and cook together, reduce the heat, and add carrots after 10 minutes;
6.？ Add yam and cook for about 10 minute, and collect the soup until the soup is slightly dry. ?
Tips for making chicken with yam and mushroom;
1. Fresh yam is soft and easy to cook for a long time, so you can't add it too early, and then add it after other materials are cooked;
2. Turn over more materials in the middle of cooking to balance the heat and people's taste, but be careful to turn over the materials after the yam is put into the pot to avoid being broken. ?
Grams of food stage
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.
Chicken leg: Chicken leg should not be eaten with pheasant, turtle, mustard, carp, crucian carp, rabbit meat, plum, shrimp, sesame, chrysanthemum, onion and garlic.
Eating sesame and chrysanthemum together is easy to be poisoned;
Eating with plums and rabbit meat will have diarrhea;
Eating with mustard will get angry.
4. five blessings
Production materials:
Ingredients: 600g of Chinese cabbage (white stalks), 200g of pork tripe, 250g of grass shrimp, 0/00g of squid/kloc (fresh), 50g of sea cucumber, 75g of ham and 50g of shiitake mushrooms (fresh).
Seasoning: salt 5g, pepper 4g?
Five blessings's approach:
1.？ Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it in a stew;
2.？ Slice pork belly;
3.？ Precook that cut squid, and taking out;
4.？ Cleaning sea cucumber, removing fishy smell and cutting into thick slices;
5.？ Cook the ham before taking out the slices;
6.？ Soak mushrooms until soft, remove pedicels and put them on Chinese cabbage respectively;
7.？ Cut the grass shrimp, blanch it and take it out for later use;
8.？ Put the seasoning in a saucepan, steam it in an electric cooker or steamer for 40 minutes, then add the grass shrimp and steam it for 5 minutes before taking it out. ?
Five blessings's production tips:
1.？ As long as you fill in five different colors and different kinds of materials, you can call it "Five Blessingg", so there is no certain restriction on the content;
2.？ Grass shrimp is easy to cook, but it should not be steamed for a long time, and put it at the end;
3.？ When the stewing cup is steamed in the pot, if the water in the outer pot is insufficient before stewing, the water must be heated instead of cold water, otherwise the stewing cup will be easily broken due to the impact of sudden cooling. After taking it out, put a dry cloth under it, and then put down the container, which can prolong the service life of the stew. ?
Grams of food stage
Grass shrimp: shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Sea cucumber: Sea cucumber should not be eaten with licorice and vinegar.
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Shanghai locals have a light taste, mainly Shanghai local cuisine and Cantonese cuisine, which is light and delicious. The following are some menus of the New Year's Eve dinner of a century-old shop.
New Year's Eve menu is single:
Cold basin: spiced beef, white-cut mutton, Sixi roast pork, glutinous rice and sugar lotus root, hometown brine chicken, dried vegetables and peanuts, Shaoxing drunken fish, spicy crispy bamboo shoots.
Hot dishes: shrimp slices, three fresh fish tendons, pineapple tendons, beef in oyster sauce, steamed toad with special features, shrimp balls in soup, steamed yellow croaker with cabbage, roast duck with open stove, and eight fresh warm pots.
Dim sum: cream pudding, glutinous rice eight-treasure rice (big) and jiaozi brewed with wine.
New Year's Eve Menu 2:
Cold basin: spiced beef, spicy crispy bamboo shoots, Shaoxing drunken fish, hometown of brine chicken.
Hot dishes: sliced shrimp, unpalatable sashimi, three fresh fish gluten, beef in oyster sauce, steamed yellow croaker with cabbage, shrimp balls with glutinous rice balls, and three fresh soup for one family.
Dim sum: eight-treasure rice (middle)? , wine jiaozi.
New Year's Eve menu 3:
Cold dishes: shredded bamboo shoots in red oil (100g), Sixi baked bran (200g), sauced meat (150g) and braised chicken legs (150g).
Hot dishes: dry-roasted prawns (240g /6), Hailaer lamb chops (350g /6), Tricholoma fish gluten (270g), Huaxia roasted shark's fin (400g), steamed yellow croaker in fermented grains (350g) and buttered crab powder (300g).
Soup: Family photo (300g) (solid).
Snacks: Tuan Tuan Yuan Yuan (240g /6).
New Year's Eve menu 4:
Cold dishes: shredded bamboo shoots in red oil (65,438+000g), Sixi roasted bran (200g), sauced meat (65,438+050g), stewed chicken leg (65,438+050g), Buddhist plain ham (200g) and spicy incense (65,438).
Hot dishes: dry-baked prawn (240g /6 *2), secret mutton bone (700g /6 *2), Tricholoma fish gluten (270g *2), curry crab with green sauce (600g *2), steamed yellow croaker with fermented grains (400g) and crab powder with butter (300).
Soup: Family photo (600g) (solid).