(1) Make the menu according to the nature and number of family dinners. There are many forms of family banquets, different in nature, including weddings and funerals, and casual drinks between friends, which cannot be equated. Usually, family dinners on holidays and weddings should be rich and varied, reflecting a grand atmosphere; For the gathering of relatives and friends, you can entertain guests with several carefully prepared dishes according to the specific situation, showing the enthusiasm and goodwill of the host. Dishes should also be considered according to the number of visitors, gender, age, eating habits and hobbies, so as to ensure both host and guest.
(2) to reflect the flavor characteristics, diversified dishes. There are many cuisines in all parts of the motherland, each with its own characteristics. When entertaining guests, the host should try his best to purchase local famous local special raw materials and cook dishes with local characteristics to highlight the flavor characteristics of the banquet. The varieties and cooking methods of dishes should be diversified, and the methods of frying, frying, frying, stewing and stewing should be a little bit of everything, with salty, sweet, sour and spicy flavors, red, yellow, green and white colors, and the shapes of silk, strips, diced and slices should also be properly matched. Make the dishes appear rich and colorful, with full color, fragrance and taste.
(3) Pay attention to the combination of dishes and reflect the overall effect. The menu combination of family banquets mostly includes five parts: cold dishes, hot dishes, beets, soup, snacks and snacks, and sometimes some drinks and fruits can be added. Cold dishes, also known as welcome dishes and table dishes, are the first dishes for guests after they sit down. Add an extra basin, 4-8 single dishes or 4 assorted dishes. The color, taste and collocation skills of cold dishes have great influence on the appetite and mood of guests, so they should be carefully arranged. The color matching of dishes is also very important. The colors of cold dishes, hot dishes and soup dishes should not be single. Red, yellow, green, white and other dishes should be skillfully combined to make the whole table colorful and interesting.
(4) Seasonal dishes highlight seasonal characteristics. "Dishes can be served at any time", and different seasons have different requirements on the proportion of meat and vegetables, the proportion of cold and hot (cold dishes), color and taste. Usually, spring and summer dishes are light, and autumn and winter dishes are heavy. Meat and vegetables have their best time to eat and taste, such as ducks, pigs, cattle, sheep and other livestock, and autumn is the most plump and tender. The tender pea tip and Toona sinensis bud are the most tender after spring. When holding a family dinner, we should make full use of the characteristics of various fresh vegetables in each season and cook various delicious dishes.
(5) Understand the guest's taboos and pay attention to customs. Family banquets, banquets and entertainment activities are all held by relatives and friends. We should know their dietary hobbies and taboos and try our best to adapt to their habits and tastes. If some people don't eat fishy food such as fish, and some people don't eat spicy vegetables such as celery, parsley and onion, we should pay attention to the choice of raw materials, ingredients and cooking methods. If there are Hui and Manchu guests, we should pay more attention to food customs and people's feelings, and we should not be careless. Otherwise, the whole banquet may be "smashed" on these "small" issues.