Rural parents' recipes daquan

More than a year (braised yellow river carp)

Ingredients: Yellow River Carp 1 Weight about 750g.

Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g of onion, ginger and garlic each, egg 1 piece.

Seasoning: salad oil 1000g (about 100g), raw flour 50g, cooking wine, refined salt, monosodium glutamate and Lee Kum Kee soy sauce each 10g, and appropriate amount of broth.

Practice: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes. 2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked. 3. Leave a little oil in the pot, stir-fry the onion and ginger ingredients, add a little broth and seasoning, and then cook the fried fish thoroughly in the soup.

Features: ruddy color, soft and delicious.

Moral: It means that life in the coming year will improve wealth and surplus.

The Spring Festival is a time for family reunion. New Year's Eve is a must-have reunion dinner for every family. The following is the menu for the Spring Festival family dinner. I wish you a happy family and a good year of the rooster.

Braised cucumber with jellyfish

Material: jellyfish skin, 1 root cucumber.

Exercise:

1. Cut the soaked skin into filaments, scald it with boiling water, take it out and put it in cold water, then take it out and drain it for later use.

2. Cut the cucumber into filaments, put the thorns at the bottom of the dish, put the shredded cucumber on it, and pour in salt, vinegar, monosodium glutamate, sesame oil and mustard oil and mix well.

Sugar-mixed Sam sun

Ingredients: fresh lotus root, walnut kernel, lotus seed and hawthorn cake.

Exercise:

1. Peel fresh lotus root and cut into pieces.

I'm in charge of Spring Festival food.

During the Spring Festival, it is essential for friends and relatives to get together, and eating has become the highlight of this period. It is a happy and proud thing to cook a table of delicious food at home without going to a restaurant.

However, there is another saying about how to cook a family dinner. Design several sets of Chinese New Year family dinner recipes for you and teach you several dishes. You can try professional dishes to entertain friends and family.

The design of family banquet should start with the selection of materials. As we all know, "a clever woman can't cook without rice", and good dishes can't be separated from good raw materials, so the selection of materials should be based on freshness, liveliness and cleanliness. With the raw materials, the next step is the side dishes, because the ingenious collocation, the size and thickness of the cutter directly affect the taste and quality of the dishes. Then there is cooking. The so-called "cooking" means heating, and "blending" means seasoning. Temperature (firepower) is the key link in cooking, and seasoning is an important level. The so-called "five flavors and hundreds of flavors", whether the order and amount of ingredients are just right directly determines whether the dishes are delicious or not. Finally, the embellishment and decoration of finished products are icing on the cake, which is the "finishing touch".

Banquets are generally composed of cold dishes, hot dishes, big dishes, beets, pasta, soup, fruits and so on. According to different tastes and habits, we can design different family dinner recipes. But we should pay attention to one thing: the raw materials should not be reused as much as possible, and the taste should not be the same as much as possible, so that people can feel the richness of the whole banquet and reflect the hospitality and superb skills of the host. Here are several sets of recipes for auspicious family dinners during the Spring Festival.

Spring Festival family banquet

Recipe recommendation

Family reunion dinner

Cold dishes: spiced beef, barrel chicken, red oil hairtail, cucumber with garlic paste, celery mixed with ginger juice and ten parsley.

Hot dishes: Zhu Bao Ping 'an (boiled bamboo tube shrimp), Gu Wu Fengdeng (diced cashew chicken), Niannianyou (sweet and sour carp), Step by Step Gaosheng (pork ribs with soy sauce), icing on the cake (crab yellow broccoli) and Hongfu Qitian (Awu tofu).

Soup: Family Reunion Soup (Sesame Tangyuan)

Staple food: jiaozi (Lace jiaozi), the number one scholar, and Happy Everyone (Awu fried rice).

Fruit: Assorted fruit bowl

Qing Ji has Yu Yan.

Cold dishes: Jia Fan braised chicken, Jinzhen sauced duck, spiced smoked fish, mustard skin, cold Flammulina velutipes, and garlic sprouts.

Hot dishes: Manjin (soft-shelled turtle braised with steamed buns), Qing Ji Youyou (steamed perch), Caifa (braised pork hands with laver), Elm Money (Chinese cabbage and mushrooms), Magpie Primula (crispy fried pigeon) and sweet honey (candied dates).

Soup: Happiness from now on (Phoenix corn soup), rich three-silk soup (Nostoc flagelliforme, shredded chicken, mushrooms).

Staple food: Four Seasons Nostoc flagelliforme jiaozi (stuffed with Nostoc flagelliforme and green vegetables) and development as soon as possible (jujube steamed buns).

Fruit: Assorted fruit bowl

Xingfu reunion dinner

Cold dishes: spicy shredded pork belly, marinated beef, smoked chicken wings, ginger chicken eggs, cold beans, and hot and sour cabbage hearts.

Hot dishes: Shangchao (fried shrimps with cashew nuts and scallops), Fugui Fish (steamed salmon), Welcome to the Spring Festival (fried spring rolls), Centennial Harmony (fried celery and lily), Happy Birthday (colorful jiaozi with honey sauce), and Chunlei in Pingdi (crispy pork slices).

Soup: as happy as the East China Sea (sea cucumber tofu soup)

Staple food: Happiness (shredded chicken Longxu Noodles), Sixi jiaozi.

Fruit: Assorted fruit bowl

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 and 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, tomato sauce, 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: