What's good for family dinner on holidays?

Abstract: During festivals, many families are willing to make their own food, hold family banquets and celebrate together. A well-arranged family dinner can not only delight the body and mind, add luster to the festival, improve health, but also set off the festive atmosphere. So, what should we eat for family dinners on holidays? What are the precautions for the diet arrangement of holiday family banquet? What's good for family dinner on holidays?

1, Thai basil chicken wings

Ingredients: chicken wings, fresh basil leaves, garlic, onion, red pepper, fish sauce, soy sauce and sugar.

Practice: Chop garlic and onion, cut red pepper into rings, and wash basil leaves. Wash and drain the chicken wings and cut them into small pieces. Heat the pan and pour in the oil. When the oil is hot, the minced garlic and onion will burst into fragrance. Pour in the chicken wings and stir-fry until the skin is tight and discolored. Stir-fry Chili rings, add a spoonful of soy sauce, a spoonful of fish sauce and half a spoonful of sugar. Add basil leaves, cover the pot and stew for three or four minutes. Open the lid and collect the thick soup.

2. chilli shrimp

Ingredients: prawns, lettuce, mushrooms, pepper, chilli, dried chilli, onion, garlic, shredded ginger, Pixian bean paste and sugar.

Practice: Wash the shrimp, cut off the whiskers and remove the shrimp intestines. Teach a method to remove shrimp intestines: a toothpick, counted from beginning to end, inserted in the gap between the second and third paragraphs, can be pulled out by hand. If it is accidentally broken, you can insert it into the back gaps and pick out the remaining shrimp intestines. Treat all shrimps, peel and dice lettuce (a short piece), wash and dice mushrooms, shred ginger, peel garlic and cut onions. Heat the oil in the pan, pour in the shrimp, fry until the shrimp shell becomes brittle, and take it out for later use. Stir-fry pepper and pepper with the remaining oil in the pot. After the fragrance wafts out, take out the pepper and throw it away. Stir-fry onion, shredded ginger, garlic and dried Chili with the remaining oil in the pot, and stir-fry until fragrant. Add a tablespoon of Pixian bean paste, stir-fry, pour in half a bowl of water, add some sugar, and adjust the salty taste in Pixian bean paste. After the soup in the pot is boiled, add diced lettuce and fragrant mushrooms, pour in fried shrimp and cook together. Cover the pot and stew for a few minutes until the soup in the pot becomes thick. When the soup is half dry, turn off the heat and take it out. Arrange shrimps in a circle on a plate, add diced lettuce and diced mushrooms, pour in soup and sprinkle with fragrant leaves.

3, black pepper sauce onion fried pork liver

Ingredients: onion, pork liver, black pepper juice.

Practice: put water in the basin, pour some white vinegar, and soak the whole pig liver in white vinegar water for half an hour. Soak pig liver in white vinegar water, take it out and cut it into 0 or so. 5cm thick tablets, washed with running water until no blood oozes, drained. Grab the pork liver with a little soy sauce, cooking wine, white pepper and salt, then add dry starch and shredded ginger to marinate for ten minutes. Peel off the old skin of the onion and soak it in water with a kitchen knife for a while. Take a sip of water, slice the soaked onion, warm the oil in a hot pot, pour in the marinated pork liver slices, stir-fry over high fire until the surface of the pork liver becomes discolored, and serve immediately. Wash the pan, heat it, add a little oil, add onion and stir-fry for about one minute until soft. Add a tablespoon of black pepper juice and stir well. Pour in the freshly fried pork liver, stir well and serve.

4. Shrimp in the typhoon shelter

Ingredients: shrimp, onion, ginger, garlic, bread crumbs, white wine, soy sauce, pepper, five-spice powder, salt, sugar and starch.

Practice: Wash and drain the shrimps, put them in a large bowl, add loose garlic, a spoonful of soy sauce, a little pepper, a little spiced powder and sugar, a spoonful of salt, a small bottle of high-alcohol liquor and onion ginger, mix well and marinate for half an hour. After the sea shrimp is tasted, pick out the ginger and onion, pat each shrimp with dry starch, gently shake to remove the excess starch on the surface, and the pepper particles will also fall off. Start a slightly larger oil pan, fry the shrimp until golden brown, and suck up the excess oil with a kitchen paper towel. Leave a little oil in the pot, heat it on low heat, add minced garlic and stir-fry until fragrant. When the color starts to change to Huang Shi, add the bread crumbs and stir fry together. After the garlic flavor is completely released, pour in the fried shrimp, mix well together, add a spoonful of sugar, a spoonful of salt and a proper amount of chicken essence to taste, and let the bread crumbs roll evenly on the shrimp.

Pay attention to the diet arrangement of holiday family dinner.

1, we should master the psychological characteristics of eating during festivals.

People eat more meat during festivals. They are always full and have no hunger. Their food intake is smaller than usual, but their food requirements are higher than usual. The purpose of eating at this time is not to solve hunger, but to pursue delicious enjoyment and psychological satisfaction. People often want to eat some special dishes with high quality, less greasy and difficult to eat at ordinary times. Therefore, when arranging family dinners, we should try our best to meet this demand.

2. The dishes of the family banquet should be diversified.

The so-called diversification of dishes is to avoid the same dishes. In the choice of dishes and the arrangement of festivals, we should pay attention to color, fragrance, taste and shape. Try steaming. Frying, frying, roasting, frying and boiling are combined with each other. Sour, sweet, hemp, spicy and salty are intertwined, and dry, fresh, cold and hot dishes complement each other. Every time you cook Alai, you should highlight the characteristics of Alai cuisine.

3, the family banquet has acid and alkali, and the food should be properly matched.

The staple food we eat is itself acidic food. If more acidic foods such as chicken, duck, fish, delicacies and seafood are arranged at the family banquet, it will inevitably lead to an imbalance between acidic and alkaline foods. Moreover, too much animal food makes people tired and blood cholesterol rise, which is not good for human health. Therefore, the key to regulating the acidity and alkalinity of food is the reasonable collocation of meat and vegetables. Generally speaking, the ratio of meat to vegetables is 6: 4. Women, the elderly and children should also eat more vegetables and bean products.

Whether the family banquet is delicious or not has a lot to do with the order of serving.

Generally speaking, the focus of serving is one fresh, two salty, three strong and four sweet. Only in this way can diners taste the taste of every dish and always have a good appetite. Otherwise, if you serve salty and spicy food first, your breath will be numb and you won't be able to eat anything delicious. Sweetness tends to produce satiety. If you serve sweets first, your appetite will be reduced and you won't want to eat anything when you are full. Therefore, cooking is also about the order of serving.

5, coarse and fine, dry and fine.

From the point of view of nutrition and health care, we should not only eat polished rice and white flour during the festival, but also mix coarse grains appropriately, so as to combine coarse grain with fine grain and dry flour and rice. This can stimulate people's appetite. Maintain a nutritional balance. In a word, scientifically arranging holiday diet will make your holiday more civilized, healthy and happy.