In fact, when guests come, we prepare a lot of dishes, the main one being fast. Another thing is that the dishes should look like they can earn face for the family, right? I have a lot of family members, and there are usually a lot of people who come to eat at home during the New Year and holidays. It is very tiring to cook for so many people.

Generally speaking, it is more appropriate to have chicken and fish on a table, a soup, 4 cold dishes and 4 hot stir-fry dishes. A table like this for 10 people is pretty good. Generally, cold dishes are seasonal. Choose seasonal fruits and vegetables for cold dishes and be flexible in your choice. The same goes for stir-frying. It is recommended to use some vegetables that are not complicated to prepare to stir-fry some shredded pork and sliced ??meat.

How to cook chicken

Rough and lively

Large plate chicken

First clean the chicken you bought, and then chop it into appropriate sizes of blocks. Marinate with five-spice powder, soy sauce, wine, ginger slices and salt. Then prepare 2 medium-sized potatoes for each chicken. 4 large green peppers. One medium size onion. Appropriate amounts of other onions, ginger, and garlic. Appropriate amount of dried chili. Prepare 4 star anise for each chicken, appropriate amount of cinnamon, and appropriate amount of pepper.

Peel the potatoes and cut into hob cubes, remove the seeds from the green pepper and break into small pieces, cut off the head and tail of the onion and cut into 8 pieces. Cut the green onion into small pieces, slice the ginger, and smash the garlic.

Here in a pan, heat a little oil, add onion, ginger, garlic, and dried chili until fragrant, then add chicken. Stir-fry for a few times. After the chicken changes color, add an appropriate amount of white wine, continue to stir-fry, add an appropriate amount of soy sauce (just enough for color, not too much), an appropriate amount of salt and sugar. If you prepare a lot, using a pressure cooker at this time will improve the efficiency a lot. Pour the chicken that has been fried to this stage into the pressure cooker together with the potatoes, and add a little water. Wrap the peppercorns, cinnamon and star anise in a spice box and put it in. Cover and simmer, then turn to medium-low heat for 10 minutes. Release the gas and pour it into the wok. Add onions, green peppers, and chicken essence, simmer for a while, then divide it into large plates and serve.

It’s a big plate and looks very rich. You can also make some noodles and mix them with food. Very lively dish.

Delicate and delicate

Crispy chicken.

Buy whole roosters, preferably one weighing a pound and a half.

This dish takes a lot of work, but it is not difficult. You can prepare it early, buy the chicken, clean it up, rub it with fried peppercorns and salt, and then put it in a large pot with a lid to marinate it for a day. Then put it on a plate or a large bowl, add a little rice wine, sliced ??ginger and green onions, a little sugar, steam it in a basket, it will take about an hour, then take it out and let it cool. Use a little flour, add dark soy sauce and sugar, add half a bowl of water and stir evenly, apply it on the chicken with a brush, let it cool, fry it on high heat, fry until the color becomes darker and the skin becomes crispy. After slightly changing the knife Serve immediately with a plate of salt and pepper.

When I was a kid, I liked this dish the most during family dinners, especially the fried bones at the tips of the wings that were crispy.

Light and simple

Wine steamed chicken.

Same as the previous dish, you need to buy a tender little rooster. After cleaning it, stuff it with onion knots, ginger slices, shiitake mushrooms, and shelled chestnuts (you can put them in, but it’s fine if you don’t put some ginkgo). , it doesn’t matter if you don’t have this.) All in appropriate amounts.

Then prepare a pound of rice wine, add 4 star anise and a piece of cinnamon to the pot and bring to a boil. Prepare a large bowl, put the chicken in, pour the rice wine into it, add a few red dates, a few wolfberries, and an appropriate amount of salt. Steam in a basket for one and a half hours until crispy.

Light and full of original flavor, the faint aroma of wine is also great. This chicken is half vegetable and half soup. It is also great to drizzle a few drops of sesame oil when serving.

You can also prepare a few fish dishes

Generally, freshwater fish is eaten more when grilled, and saltwater fish is more often eaten steamed if it is from the place of origin.

Introducing a fish that can be cooked quickly.

Home-style carp stew in a pan

Prepare medium-sized carp, one per table, you can prepare as many as you like. After cleaning, make a few cuts on both sides, then marinate with salt and wine. Chop appropriate amounts of onion and ginger, and prepare a few pieces of Chinese cabbage leaves. Pat the marinated fish in flour and fry it until golden brown on both sides. Prepare a frying pan, a larger one and a deeper one. If you don't have one, a wok will do. Put the washed whole cabbage leaves in, spread them evenly without leaking from the bottom of the pot, then add the onions, ginger and garlic. Arrange the fish on top one by one. Sprinkle some green onions, ginger and garlic on top of the fish. Then pour some beer, soy sauce, salt, sugar, pepper, and chicken essence. If you like it spicy, add some chili pepper. Place two star anise. Then add a little water until it is even with the fish, then bring it to a boil over high heat and simmer over low heat until half of the soup is reduced. Divide the fish on plates and pour some soup on top.

It takes that long to cook a fish. You can cook a lot of fish at once by spreading the cabbage on the bottom so it doesn’t stick to the bottom. I used this method to cook 8 large saury fish at one time. With more fish, the taste becomes stronger.

Steaming fish is even simpler. Score the fish body a few times, add some wine and salt, steam for 8 minutes after the water boils, take it out of the pot and sprinkle with shredded onions, green and red peppers, etc., and pour a spoonful of hot oil.

Some other fish in tomato sauce, sweet and sour fish, etc. need to be fried first. Just like fried fish, they must be marinated first, floured, and fried in wide oil. First use medium heat, about 50% Fry it hot, then turn to low heat and fry for a minute or two, then turn to high heat and fry for about a minute, then turn to low heat and fry for another minute or two, then turn to high heat and fry for about 30 seconds, then add tomato juice or Sweet and sour sauce, add chopped green onion and minced ginger, put the fish in and stir well.

Fried fish can also be braised.

For cold dishes, it is suitable to buy some cooked meat, such as soy sauce beef, salted duck, sausages, etc., and process it yourself soon. For example, cut beef into thin slices, then prepare some dried chili powder, pepper powder, Sichuan pepper powder, sesame seeds, white sugar, chopped green onion, and minced garlic. After mixing, pour a spoonful of hot oil on it, then mix it with the beef, add a little vinegar and it's a Sichuan style cold beef. Cut the salted duck into strips and prepare a vinegar dish with some sugar for dipping to reduce the saltiness. The sausages are sliced ??and then slightly steamed. They are crystal clear and very appetizing. In addition, you must prepare some appetizing and refreshing vegetarian dishes.

The refreshing fungus is a good choice. This dish is originally prepared by soaking the walnut kernels in boiling water and then peeling them, but peeling the peach kernels is really troublesome. You can use peeled canned almonds from the supermarket instead.

First soak the fungus, wash it, remove the big roots, tear it into pieces by hand, and wash it clean. After draining the water, pour the peach kernels or almonds into a container, boil them in boiling water, and soak them in an appropriate amount of white vinegar for 10 minutes. Then cut some onion shreds, pour a small spoonful of hot oil over it, add a little salt, a little sugar, a little chicken essence, and mix well with the fungus and soaked peach kernels or almonds.