Generally speaking, it is more appropriate to add chicken and fish to a table, followed by one soup, four cold dishes and four stir-fried dishes. This kind of table, 10 people's level is not bad. Generally, cold dishes are seasonal, so choose seasonal vegetables and fruits cold dishes and master them flexibly. The same is true of hot speculation. It is suggested to stir-fry some shredded pork and sliced meat with some dishes that are not complicated to prepare.
Chicken's practice
Rough and lively
Big-plate chicken
First, clean up the bought chicken, and then cut it into pieces of appropriate size. Marinate with spiced powder, soy sauce, wine, ginger slices and salt. Then prepare 2 medium-sized potatoes for each chicken. Four big green peppers. Onions are of medium size. Other onions, ginger and garlic are appropriate. Appropriate amount of dried peppers. Prepare 4 octagonal chickens, appropriate amount of cinnamon and appropriate amount of pepper.
Peel potatoes and cut them into hob pieces, remove seeds from green peppers and break them into small pieces, and cut onions into 8 pieces. Cut onion into small pieces, slice ginger and mash garlic.
Heat a little oil in the pot, add onion, ginger and garlic, stir-fry dried Chili until fragrant, and add chicken. Stir fry a few times. After the chicken changes color, pour in the right amount of white wine, continue to stir fry, add the right amount of soy sauce (just color it, not too much) and the right amount of salt and sugar. If you prepare a lot, this time with the help of pressure cooker will improve a lot of efficiency. Pour fried chicken and potatoes into the pressure cooker and add some water. Wrap pepper, cinnamon and star anise in a seasoning box and put them in. Cover the pot and stew. After SAIC, turn to low heat 10 minute. After deflation, pour into the wok, add the onion, green pepper and chicken essence, cook for a while, and then divide the pot with a large plate.
A big plate looks very rich, and you can also make some noodles to eat on the table. Very lively dishes.
Exquisite and delicate
Crispy chicken
Buy a whole rooster, a catty and a half is the best.
This dish takes a lot of effort, but it's not difficult. You can prepare early, buy good chicken, clean it up, rub it with fried pepper and salt, and then marinate it in a covered cauldron for a day. Then put it on a plate or a big bowl, add a little yellow wine, ginger slices and onion segments, and a little sugar, steam it in a cage for about an hour, and then take it out to cool. Use a little flour, add soy sauce and sugar, add half a bowl of water, stir well, spread it on the chicken with a brush, let it cool, fry it in a pot, and fry it with high fire until the color becomes dark and the skin becomes brittle. After changing the knife slightly, put a plate of salt and pepper to eat.
When I was a child, I liked this dish best, especially the crispy fried bones at the tip of wings and claws.
Lightweight and simple
Steamed chicken with wine.
Just like the last course, buy a young rooster, clean it up, and stuff it with onions, ginger slices, mushrooms and shelled chestnuts (you can put it, it doesn't matter if you don't have ginkgo). Both should be moderate.
Then prepare a catty of yellow rice wine, put four star anises in the pot and cook a piece of cinnamon. Prepare a big bowl, put the chicken in it, pour in the yellow wine, add some red dates, some medlar and some salt. Steam in the cage for an hour and a half until crisp and rotten.
It's very light and original, and the faint bouquet is also great. This chicken is half dish and half soup, and it is also great to pour a few drops of sesame oil when serving.
You can also prepare some fish dishes.
Generally, freshwater fish eat more when they are cooked, and marine fish eat more when they are steamed if they are in the place of origin.
Introduce a fish that can be cooked quickly.
Home-cooked stewed carp in flat pan
Prepare medium-sized carp, one for each table, and you can prepare several. After cleaning up, make several cuts on both sides, and then marinate with salt and wine. Cut the onion and ginger into sections and prepare some Chinese cabbage leaves. Wrap the salted fish in flour, fry them in a pan until both sides are golden, and prepare a bigger and deeper pan. If not, a wok will do. Put the whole washed cabbage leaf in, spread it evenly, and don't leak from the bottom of the pot, then add the onion, ginger and garlic. Arrange the fish on it one by one. Sprinkle some onions, ginger and garlic on the fish. Then pour in some beer, soy sauce, salt, sugar, pepper and chicken essence. If you like spicy food, you can put some pepper. Put in two octagons. Then add a little water until it is equal to the fish, then push it away with a big fire and simmer with a small fire until the soup is half collected. Divide the fish on the plate and pour some soup on it.
It takes a long time to cook a fish, so you can cook a lot at a time without touching the bottom of the cabbage. I cooked eight broadsword fish in this way at a time. The more fish, the stronger the taste.
Steaming fish is easier. Chop the fish a few times, add some salt to the wine, boil the water and steam for 8 minutes, sprinkle with shredded onion and pepper, and pour a spoonful of hot oil.
Other fish in tomato sauce, sweet and sour fish, etc. It needs to be fried first. Just like frying fish, you need to marinate it first, beat it with flour, fry it in wide oil, medium heat, about 50% heat, then reduce the heat and fry it for a minute or two, then turn to high heat for a minute or two, then turn to high heat for about 30 seconds, and then thicken tomato juice or sweet and sour juice. Fried fish can also be braised.
Cold dishes are suitable for buying a little cooked meat, such as sauce beef, salted duck, sausage and so on. You can handle it yourself when you come back. It will be ready soon. For example, cut beef into thin slices, then prepare some dried Chili powder, pepper powder, sesame seeds, white sugar, chopped green onion and minced garlic, mix well, pour a spoonful of hot oil, mix well with beef, and add a little vinegar to make Sichuan-style cold beef. The salted duck is cut into strips and eaten with vinegar dishes dipped in a little sugar, which can reduce the salty taste. Slices such as sausages are steamed a little, which is crystal clear and appetizing. In addition, be sure to prepare some appetizing and refreshing vegetarian dishes.
Refreshing black fungus is a good choice. This dish was originally mixed with peeled walnut kernels soaked in boiling water, but peeling peach kernels is really troublesome. You can use canned peeled almonds sold in the supermarket instead.
First soak the fungus, wash it, remove the big roots, tear it into pieces by hand, and wash it. Drain, pour into container, peach kernel or almond, boil in boiling water, soak in white vinegar 10 minute. Then cut a little onion, pour a spoonful of hot oil, add a little salt, a little sugar, a little chicken essence, and mix well with fungus and soaked peach kernels or almonds.
Black fungus can also be mixed with tremella, which is very crisp. Mixed with garlic and vinegar, it is a fake jellyfish.
There are also melon strips with ginger juice, which are also sweet and sour.
If you want to eat at night, get up in the morning and peel the cucumber and cut it into strips. Mix with half a cup of white vinegar, half a cup of white sugar, 1 water, 1 spoon of salt and two spoonfuls of ginger juice. When eating, take out the melon strips and sprinkle with a little Jiang Mo and red pepper rings. Ginger juice: Mash ginger, add appropriate amount of water, stir well, and screw out the dregs. If you don't like ginger, you can do without Jiang Ye. It's just a simple sour melon strip.
There is also cold Flammulina velutipes with a little red pepper oil, which is delicious. Don't touch the iron when mixing eggplant, or it will turn black. Mix seafood with garlic paste and vinegar, which will smell like fish. The fried dried fruits will be crisp if they are soaked in warm water 15 minutes before frying. If you want to make crispy fried food, the proportion of hanging paste is one part of flour, half of starch, half of oil and half of egg white. Add a little salt and stir well. If it is too dry, you can dilute it with a little warm water. Just lift it with chopsticks and wrap it evenly.
Hot dishes with two meats and two vegetarian dishes are also better. Generally, some easy-to-clean dishes are used to stir-fry meat, such as shredded pork with garlic moss, fried pork slices with mushrooms, stewed seafood with shrimp, green beans and corn, and stewed leeks and garlic with squid. If the shrimp season is not very expensive, a catty of shrimp 18 to 25 yuan, and half a catty of boiled shrimp and fried shrimp are also very good. It is simple to make and can be eaten for a long time. . . . The other is to match two kinds of seasonal vegetarian dishes, or you can cook some dishes, such as corn shoots, gluten, loofah, fried edamame, etc., with a little soup to make the food moist and moist.
The dishes I introduce are mainly based on the remaining time and physical strength, because cooking for so many people is very tiring. . Of course, you can also find many other kinds of dishes online, so you can consider matching them yourself.
Then there is cost calculation.
I calculated it according to my price here (Tianjin)
Chicken (as food)
Whole chicken: per catty 18-20 yuan in 6 yuan.
Carp: A catty of 65438+0.5 catty of fish around 5.5 yuan, which is about 8.25 yuan.
7 cm shrimp 18 a catty, 10 cm shrimp 24 a catty, 15 cm shrimp 40 a catty. Use shrimp 10 cm, half a catty 12 yuan.
Other meats are calculated according to the consumption of one and a half Jin per table, and now it is 10.5 Jin, which is about 15.75 Jin.
Other dishes count as one table in 60 yuan.
Cooked meat and cold dishes 40 yuan counts as a table.
The cost is about 164- 166, plus some drinks, 200 yuan is enough. How about a family dinner? If it is not rich enough, you can add some other hard dishes, hehe.