During the Chinese New Year, when friends and relatives get together, it is inevitable to make a family dinner to entertain guests. Many people are worried about cooking and don't know what to do. Guests don't have to worry about it during the Spring Festival. I'll teach you 12 home cooking, which is easy to learn, well collected, learn a few dishes, entertain guests, give face and ensure popularity. Let's see what we have:
Kung pao chicken required materials: chicken breast 1, half cucumber, small bowl of fried peanuts 1, dried pepper 10, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, soy sauce 1 spoon, and half soy sauce.
1. Prepare the required materials and remove the fascia from the chicken breast. Ripe peanuts are peeled off.
2. pat the chicken breast with the back of the knife and pat the chicken loosely, so that the chicken will taste better. Then cut the chicken into cubes, add white pepper, cooking wine and a little salt, grab it evenly, then add 1 tbsp starch, grab it evenly, add 1 tbsp oil, mix well, and marinate for 5- 10 minutes. First, marinate the diced chicken to taste.
3. Cut the dried peppers from beginning to end, then cut the dried peppers into sections, without pepper seeds, diced cucumber, chopped green onion, Jiang Mo and garlic slices, and adjust the juice below. Kung pao chicken is a small litchi mouth, not a big sweet and sour. In a small bowl, add 65,438+0 tablespoons of soy sauce, half a tablespoon of soy sauce, 65,438+0.5 tablespoons of sugar and 2 balsamic vinegar.
4. add oil to the pot and heat it. Stir-fry diced chicken in hot oil. Stir-fry the diced chicken until the color turns white. Take out the diced chicken for later use.
5. Stir-fry Zanthoxylum bungeanum with low fire, stir-fry Zanthoxylum bungeanum into slight coke, remove Zanthoxylum bungeanum, add dried Zanthoxylum bungeanum, chopped green onion, Jiang Mo and garlic slices, and stir-fry.
6. Add diced cucumber and stir well. Stir the diced cucumber a little.
7. Add the diced chicken and stir well.
8. Add peanuts and stir-fry evenly, pour in the prepared juice, stir-fry evenly over high fire, so that the juice wraps the ingredients, turn off the fire and serve.
Ingredients for fried bacon with garlic moss: half a catty of bacon, half a catty of garlic moss, 3 millet peppers, proper amount of oil and salt, 2 slices of ginger,
Practice steps:
1. Prepare the required materials. Before the bacon is cooked, it must be washed with warm water to wash off the floating dust and mold on the surface. Remove the head and tail of garlic moss, wash and drain. Some garlic moss has a hard tail and should be broken off. It tastes firewood and chewy.
2. Add water to the pot to boil, then add bacon and cook for about two minutes. Cut the bacon into pieces with uniform thickness and boil it in water before cutting the bacon, which can remove the dust and smoke stains on the surface of the bacon. Steaming is also possible. It takes less time to cook it than to steam it. Bacon is usually hard and difficult to cut. Boiling in water is hygienic and easy to cut.
3. Cut Xiaomi spicy oblique knife into sections, and then cut ginger into silk.
4. Heat the oil in the pan, stir-fry the bacon with medium fire, stir-fry the bacon to get oil, take out the bacon for later use, stir-fry the bacon, stir-fry the oil of the bacon, and then add the garlic moss, so that the garlic moss is fragrant, and you can also stir-fry some salt to play a role in seasoning the garlic moss. Bacon is fried for too long, which is easy to dry, so it won't dry up when it is served and fried together.
5. Add ginger and pepper and saute until fragrant. Stir-fry garlic moss with fire. Stir-fry garlic moss into slightly wrinkled skin, add a little salt, stir-fry evenly, and the bacon is salty. Just add less salt and flavor the garlic moss. There is a film on the surface of garlic moss. Stir-fry garlic moss into slightly wrinkled skin, and it will be easy to taste. Garlic moss should not be cooked too badly, so as not to destroy capsaicin and reduce the sterilization effect.
6. Add the fried bacon, stir-fry evenly over high fire, turn off the fire and serve. A plate of fried bacon with garlic moss is ready.
Materials required for crab-yolk tofu: 2 hairy crabs (females), tofu 1 piece, carrot 1 piece, proper amount of oil and salt, 2 pieces of ginger, half a tablespoon of cooking wine, sugar 1 teaspoon, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Prepare the required materials, peel and wash the carrots, and thoroughly rinse the dirt under the crab triangle cover, so that the steamed crabs will be full of fragrant flavor.
2. Cut the tofu into small pieces of uniform size.
3. Add water to the steamer to boil, put the crab shell into the steamer face down, put the ginger slices on it, cover the lid, steam the water for about 15 minutes after boiling, and steam the crabs. Steamed crabs are very important to place, so be sure to tilt your stomach, otherwise the cream and yellow of crabs will easily be lost after steaming.
4. Cool the steamed crabs, take out crab roe and crab meat, shred carrots and mince ginger.
5. Boil the pot with water, add a little salt, blanch the tofu, cook for 2-3 minutes, take it out, put it in cold water, take it out and drain it, so that when the tofu is cooked, it will not be easily broken and the beany smell will be removed.
6. Heat the oil in the pot, stir-fry the shredded carrot with low fire, stir-fry the shredded carrot until it is slightly dry, and remove the shredded carrot to make the fried oil yellow.
7. Add Jiang Mo and stir-fry until fragrant, then add crab roe and crab meat and stir-fry evenly.
8. Add tofu blocks, pour in half a bowl of water, then add appropriate amount of salt, sugar, cooking wine and chicken essence, and boil for 2-3 minutes to taste. Pour in a proper amount of water starch, heat over high fire until the soup thickens, and turn off the fire and serve.
Materials for cooking fish fillets: 2 pieces of Basha fish, 400g of soybean sprouts, coriander 1, egg white 1, proper amount of oil and salt, onion 1, 2 slices of ginger, 3 cloves of garlic, 2 tablespoons of pepper1/,2 tablespoons of Pixian bean paste, and soy sauce.
Practice steps:
1. Basha fish is naturally thawed in water in advance, and soybean sprouts are washed.
2. Cut the Basha fish in half along the length, slice the fillets, put them into a basin, evenly grab the fillets with a little salt, cooking wine, starch and a kind of protein, and marinate for 15 minutes to remove the fishy smell. Fish fillets are tender, so don't scratch them when sizing.
3. Add water to the pot to boil, add soybean sprouts and blanch until dry, remove and cool in cold water, remove purified water and put it in a large bowl for later use.
4. Heat the oil in the pan, add chopped green onion and Jiang Mo until fragrant, add Pixian bean paste and stir-fry the red oil over low heat, and stir-fry the bean paste until cooked.
5. Add appropriate amount of water, soy sauce, cooking wine, sugar and chicken powder, and bring to a boil. Pour the fillets into the pot and bring to a boil. Cook the fillets until they are just cut.
6. Pour the soup and fish fillets on the bean sprouts, add minced garlic and pepper, and sprinkle with coriander.
7. Add oil to the pot and heat it. Add pepper and stir-fry slowly. When the peppers are fried to a slight scorch, pour the hot oil on the chopped peppers and garlic.
Materials required for braising chicken feet: 500g chicken feet, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, pepper 1 slice, aniseed1slice, 2-3 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, braising.
Practice steps:
1. Clean up the bought chicken feet, cut off the nails and wash them.
2. Add water to the pot, pour the cooking wine, blanch the chicken feet in cold water, boil the water for 2-3 minutes, cook the chicken feet, then take them out and wash them with warm water. Drain the chicken feet, pay attention to drain the chicken feet, otherwise it will be easy to splash oil when frying, and it will not save the step of scalding the chicken feet. The chicken feet made have no fishy smell.
3. Add oil to the pot and heat it. Turn the wok around so that it is full of oil. Wait until the oil temperature gets hot, then pour in the rock sugar, and the rock sugar will break quickly. Continue to stir the rock sugar with low fire to make it completely liquefied. Use a small fire when frying sugar, it will be slower. When frying the sugar color, you must constantly stir the sugar color. After the crystal sugar melts, we will take big bubbles first, and then slowly turn them into yellow bubbles. As the temperature continues to rise, yellow bubbles will turn into yellow bubbles and the color will turn into bordeaux. At this time, we will smell the fragrance of caramel, and the sugar will be fried. At this time, it is necessary to quickly fry the chicken feet and color them.
4. Add onion, ginger, garlic, dried pepper, pepper and aniseed, stir well. It is easy to leak oil when adding chicken feet, so be careful not to burn it.
5. Pour in hot water, the amount of water is even with chicken feet, then add cooking wine, braised soy sauce, soy sauce and white pepper, bring to a boil over high heat and turn to low heat.
6. When there is a little soup left, add salt and collect the juice over high fire. Finally, when collecting the juice, you can not collect it too dry, leaving a small amount of thick juice, and a plate of braised chicken feet with bright red color and delicious taste will be ready.
Materials required for spicy shrimp tail: crayfish shrimp tail 1 kg, 2 parsley, appropriate amount of oil, 4-5 cloves of garlic, 2 spoons of spicy butter chafing dish bottom material, cooking wine 1 spoon, seafood soy sauce 1 spoon, chicken essence 1 spoon,
Practice steps:
1. Put the frozen crawfish tail into clear water, thaw it naturally at room temperature, take it out after the tail is completely melted, rinse it, and drain the water for later use. Spicy butter chafing dish bottom materials are generally sold in supermarkets.
2. garlic is cut into powder and coriander is cut into small pieces. I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste. The taste is much heavier.
3. Add water to the pot and bring to a boil. Add the shrimp tail and blanch for 2-3 minutes. Take out the shrimp tail and drain it for later use. Blanched shrimp tail can remove impurities and odor, and it is cleaner and more hygienic to eat.
4. Add oil to the pot, heat it, add garlic and stir-fry it with low fire until it smells like garlic.
5. Add the shrimp tail and stir-fry for 2-3 minutes, and stir-fry the excess water, which is easier to taste.
6. Add the chafing dish bottom material and stir fry together, stir fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, bring to a boil, stew for 1-2 minutes, then collect the juice with high fire, add coriander segments and stir fry evenly, turn off the fire and serve out. A plate of spicy and delicious shrimp tail is ready.
Materials needed for dry frying hairtail: 500g hairtail, proper amount of oil and salt, several slices of ginger, 2 teaspoons of pepper1/,13 teaspoons of incense1/and 3 tablespoons of starch.
Exercise:
1. Thaw the hairtail section with cold water (I bought the frozen hairtail section), cut off the head and tail of hairtail, and remove the internal organs. A layer of black film in the belly of fish must be removed, which is particularly fishy. Wash hairtail.
2. Add salt, ginger, pepper and thirteen spices to the fish section, stir well and marinate for 15 minutes.
3. Put the starch into the dish and evenly coat the hairtail with a layer of starch. After the hairtail section is completely covered with starch, put it in a plate and let it stand for 10 minute, so that the starch will regain its moisture and stick to the hairtail section, and it will not fall off when frying.
4. Add oil to the pot and heat it to 60% to 70% heat. Put a piece first, make dense bubbles around it immediately, and the oil temperature will be fine. Drop the hairtail segments one by one. If the oil content is low, fry it in two batches, and don't put it in at one time. Fry the fish until it is solidified, and take out the hairtail.
5. Raise the oil temperature to 70% to 80% heat, put it in the hairtail section for re-frying, fry the hairtail section until the skin is golden and crisp, take it out and control the oil, and put it on the plate.
Materials required for dry-frying pork tenderloin: pork tenderloin 300g, appropriate amount of oil, appropriate amount of salt, half teaspoon of ginger powder, half teaspoon of white pepper, half teaspoon of cooking wine, and paste blending materials: 2 tablespoons of common flour, 4-5 tablespoons of starch, and eggs 1.
Practice steps:
1. Cut the tenderloin into pieces half a centimeter thick, and then cut the tenderloin into strips two centimeters wide.
2. Add white pepper, ginger powder, cooking wine, 1 tablespoon soy sauce and a little salt to the tenderloin, grab it evenly until it becomes sticky, and marinate it for 10 minute to remove the fishy smell of the tenderloin.
3. Prepare materials for paste mixing. The ratio of starch to flour is 3: 1, and one egg is enough.
4. Beat the eggs into a bowl, add flour and starch, and stir well. While stirring, pour in clear water several times, stir evenly with chopsticks, and stir until the batter flows but stagnates. Add 1 tbsp oil or salad oil and mix well. Add oil to increase the brightness and crispness of the batter.
5. Stir up the paste with chopsticks. The paste can be hung on chopsticks and slowly flow down. If it is thin, you can add some starch. Do not stir in the same direction when mixing the paste, so it is easy to exert force, and the paste after exerting force is not easy to be wrapped by raw materials. The correct way is: first mix all the powders evenly, then add water, and after stirring evenly, there is no pimple, then put the oil and stir evenly.
6. Pour the prepared paste into the tenderloin and grab it evenly so that the paste is evenly wrapped on the tenderloin.
7. Add oil to the pot and heat it to 70% heat. If you don't know the temperature of the oil well, put a tenderloin first. Suddenly, dense bubbles float around the tenderloin, and the oil temperature will be fine. Add tenderloin one by one and fry until it is solidified. Remove the tenderloin. If there is not much oil, fry the tenderloin in batches. When frying tenderloin, don't pour it into the oil pan at once, it will fry into a ball.
8. Raise the oil temperature to 80% to 90% heat, fry the tenderloin for half a minute, turn the tenderloin from time to time to make the fried tenderloin have the same color, and fry the tenderloin until the color is golden, with a rustling sound when turning. Take out the tenderloin, drain the oil, put it on a plate and dip it in salt and pepper or tomato sauce. A plate of dry fried tenderloin with crisp outside and tender inside is ready.
Sprite chicken wings ingredients: 8 chicken wings (500g), Sprite 1 can (350ml), proper amount of oil and salt, onion 1, 3 slices of ginger, garlic 1 petal, star anise 1, half a tablespoon of braised soy sauce, half a tablespoon of cooking wine and 60% of white pepper.
Practice steps:
1. Prepare the required materials. Soak chicken wings in water for half an hour to remove some blood.
2. drain the chicken wings and make two cuts on both sides of the chicken wings, which makes it easier to taste.
3. Put the chicken wings in a container, add cooking wine and white pepper, and marinate them evenly for 10 minute to remove the fishy smell of the chicken wings.
4. add oil to the pot and heat it. Add chicken wings and fry until cooked. Chicken wings will be fried golden on both sides.
5. Pour in Sprite, Sprite is flush with chicken wings, then add onion, ginger, garlic, star anise, a little salt and soy sauce, and bring to a boil over high heat.
6. When there is a little soup left, pick out the onion, ginger, garlic and star anise, collect the juice over high fire and thicken it. Turn the chicken wings over from time to time to prevent the chicken wings from burning, and also make the chicken wings better colored. Turn off the fire when the soup is thick, take it out and put it on a plate. A plate of Sprite chicken wings with all colors and flavors is ready.
Materials required for pork belly: pork belly 1 .5kg, sweet noodle sauce 30g, salt, onion 1, ginger 1, aniseed 2, fragrant leaves 3-4, cinnamon 1, fennel 2-3g, and tsaoko1.
Practice steps:
1. When the pot is hot and smoking, do not put oil. Rub the skin of streaky pork back and forth several times to make the skin yellow, which can remove the fishy smell of hair follicles and sweat glands of the skin. Then put it in warm water, grind off the brown part of the skin with steel balls, and then wash the meat.
2. Cut the pork belly into chunks about 1.5cm thick.
3. Prepare seasoning, cut onion into sections, cut in half, and slice ginger.
4. Put the sliced pork into a container, add sweet noodle sauce, braised soy sauce, soy sauce, salt and cooking wine, grab the seasoning evenly, so that the surface of each pork belly is covered with sauce, and cover it and marinate for 2 hours. After curing, if you are afraid that the pork belly will spread out when cooking, you can tie the pork belly twice with dried Ma Lian grass, so that the cooked pork belly will not spread out.
Prepare a casserole, first put some shallots and ginger slices at the bottom of the casserole, so it is not easy to paste the bottom of the pot. Put the pork belly skin up, one by one in the casserole, put some onion slices and ginger slices in the middle of the pork belly, and pour the remaining bacon soup.
6. Put the seasoning in a cooking box, or put it in a gauze bag, put it in a casserole, add 2-3 crystal sugar, add water, and add 1 tablespoon cooking wine, boil it with high fire, cover the casserole and simmer it with low fire.
7. Simmer on low heat, keep it slightly open, stew for 2 hours to 2.5 hours, and eat it when the time is up.
Ingredients of Dongpo meat: pork belly 1 000g, salt, onion 1, ginger1,2 cloves of garlic, 250g of carved wine, 2 tablespoons of soy sauce, 2 tablespoons of braised soy sauce, 20g of crystal sugar and starch water.
Exercise:
1. Add water to the pot and blanch the pork belly in cold water. After the water is boiled, skim off the floating foam, boil for 10 minute, take it out and let it cool.
2. Cut the pork belly into 4x4cm squares, tie the meat into a cross knot with a string, and tie it face down.
3. Spread the onion, ginger and garlic on the bottom of the casserole to prevent the skin from sticking to the bottom of the pot when cooking. Put the meat in a casserole with the skin facing down.
4. Pour carved wine and soy sauce, add rock sugar, and pour appropriate amount of water. The meat noodles don't pass, boil over high heat and stew over low heat for 60 minutes.
5. When the time is up, add salt to taste, turn the meat over and continue to simmer for 30 minutes. When the time is up, take out the meat, put it in a plate, put it in a steamer and add water to boil it, and steam it in a plate for 30 minutes.
6. After the time is up, take out the plate and pour in the original juice of braised pork.