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.
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 (recommended by Spring Festival menu and New Year's Eve dinner menu)
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. (Spring Festival recommendation menu, Spring Festival dinner menu)
● 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, ketchup, 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:
This dish should not be too salty or too strong.
● Family reunion soup
Ingredients: sesame dumplings, eggs.
Seasoning: rice wine, sugar
Production process:
1. Put the glutinous rice balls and seasonings into the pot.
2. break the eggs and stir them into the pot.
Features: Sweet, soft and smooth, rich in nutrition.
Tips:
When cooking, you should start with a big fire and then a small fire, otherwise it will be brittle.
More than one year (braised yellow river carp) (Spring Festival menu recommendation, Spring Festival dinner menu, menu)
Ingredients: Yellow River Carp 1 Weight about 750g.
Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g onion, ginger and garlic, 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, add a little broth and seasoning, then put the fried fish in the soup and cook it thoroughly.
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.
cold dish
Chicken with spicy sauce and sesame oil
(1) Chop the chicken.
(2) Mash Zanthoxylum bungeanum and Capsicum annuum, and add 20 grams of edible oil by heating.
(3) After the water is boiled, add the chicken pieces and stick the chopsticks thoroughly.
(4) Put the chicken pieces into the pot, add pepper, pepper, salt, edible oil and monosodium glutamate and stir.
Features: delicious and appetizing.
Pork lung new Chili sauce
(1) Cut the beef into chunks weighing about 500g, put them in the pot with the offal, and add water to boil. When the meat turns white and red, pour out the soup. Beef and beef offal are still put in the pot. Pour in the old bittern, add the seasoning bag, white wine and refined salt, add about 400g of clear water, and cook for about 30 minutes on high fire, then switch to low fire.
(2) Boil the marinade with big fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.
(3) Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm respectively, pour in the marinade and mix well, divide into several plates, and sprinkle with crispy peanut powder and sesame noodles.
Features: fine production, beautiful color, fresh and delicious, spicy and delicious, very palatable.
Sauteed lily and celery
(1) Peel and wash the lilies one by one, and remove the old clothes of the lilies; Wash celery and cut (slices); Slice carrots.
(2) Put the oil in the wok and heat it to 70%. Add carrot, celery and lily, stir-fry slightly.
(3) Add seasoning-salt and monosodium glutamate, and bring to the pot.
Features: celery crisp, lily crisp, slightly bitter, cool.
Tomato paste potato roll
(1) The taro is cooked, and the tofu coat is cut into rectangles, with a length of 10 cm and a width of 4 cm.
(2) Knead taro into mud, add salt to taste, wrap it with tofu coat, pat powder and oil it.
Features: sweet and sour, refreshing and appetizing.
Mixed noodles with Chili sauce
Choose high-quality peas for bean jelly, heat and stir into paste, and put it in pots and pans for later use. When eating, cut the bean jelly into thin slices, or rotate it into chopsticks-thick strips with a rotator, put it in a bowl, add refined salt, garlic paste, pepper noodles, monosodium glutamate and soy sauce, and then pour bright red Chili oil, and serve.
Features: tender, smooth and delicious, spicy and delicious. Flavor fish and sea pepper (omitted)
hot dishes
Dapeng spread its wings (Spring Festival menu recommendation, Spring Festival dinner menu, menu)
(1) Wash and drain chicken wings, add seasoning and mix well 1 hour.
(2) Squeeze orange juice, and cut the orange peel into filaments.
(3) Heat oil, and fry the chicken wings until golden brown.
(4) Boil the seasoning, add the orange peel, and cook the chicken wings slightly.
Features: sweet and delicious, with a bite, crispy and fragrant.
Open the door, auspicious red (also known as bright)
(1) Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.
(2) Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then sprinkle chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
(3) Steam in the pot for 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.
Features: fresh and sour, the fish head is fat but not greasy, the spicy color is bright, the spicy feeling is soft and does not get angry.
Four seas and one family (also known as Xinxi roasted chicken)
(1) Cut the chicken in half with a knife.
(2) Heat the pan, add olive oil, add chicken seasoned with salt and pepper and fry until golden brown, add garlic and fry until golden brown, then add black olive, red and yellow persimmon pepper and rosemary.
(3) Burn all the ingredients together for a few minutes, pour in some white wine, let it evaporate for a while, and add tomatoes and chicken soup. Bake in the oven 175℃ for 20-25 minutes, and take out when cooked.
(4) Take the chicken out of the sauce, keep the temperature, season the sauce and put it in the oven for heating.
(5) Cut each piece of chicken breast into 4 to 5 pieces, put them into 4 pots respectively, pour sauce on them, and put some decorations, usually some vegetables, according to personal preference.
Features: yellow, fragrant and tender.
Family reunion
(1) Wash Chinese cabbage, vegetarian belly, tofu, cooked bamboo shoots and ginger, cut into pieces, peel vegetarian ham and taro, cut into pieces, wash lotus seeds and vegetarian shark's fin, soak in water with mushrooms and drain for later use.
(2) Put taro in hot oil and fry for 1-2 minutes.
(3) Take another oil pan, add ginger slices and Chinese cabbage and stir fry.
(4) Put the fried Chinese cabbage, other materials and seasonings into a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.
May everything go well.
Pickled ribs with soy sauce, drained, and then fried in hot oil until the surface changes color; Heat oil, stir-fry shallots and ginger, stir-fry with soy sauce, sugar, cooking wine, tomato sauce, monosodium glutamate and water, then pour in spareribs and cook over low heat. When they are cooked to crisp, pour them into the hollowed-out pineapple and serve.
Features: The finished dishes are bright in color, sweet, sour, salty, spicy, fruity and unique in flavor.
Braised chicken soup with medlar
(1) Wash the old hen, cut into pieces and blanch it.
(2) Add water to the stew, add chicken pieces, simmer until the chicken is cooked, add vermicelli and Lycium barbarum, simmer until it is fully cooked, and add seasonings.
Features: the soup is delicious, benefiting qi and enriching blood.
Fish shrimp
(1) Remove the head and shell of the shrimp, sew a knife from the back of the shrimp, cut it into two pieces, take out the black sand gland, cut each piece into two pieces, put it in a bowl, add cooking wine and salt to taste, add dried bean powder to the egg liquid to make a paste, and mix the shrimp well.
(2) Mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup and water bean powder into fish-flavored juice.
(3) When the oil in the pot is heated to 60%, put the shrimps in section by section, stir-fry them a little, and then take them out. After the oil temperature rises, put it in a pot and fry it until the surface is crisp, then take it out.
(4) Drain the remaining oil in the pot, soak the pepper, stir-fry until red, add the onion, ginger and garlic, stir-fry until fragrant, cook the fish sauce, stir-fry evenly, then add the shrimp slices, stir-fry evenly, and serve.
Features: bright red color, crisp outside and tender inside, salty and sweet, sweet and sour, with outstanding ginger and garlic flavor.
Roasted chicken with chestnuts
(1) Wash the chicken, chop it up, blanch it with boiling water, take it out, rinse it with cold water, and control the moisture.
(2) Heat a wok, add a little vegetable oil, add sugar, stir-fry until it turns red, then add chicken pieces and stir-fry, add soy sauce, cooking wine and water, add shredded onion, shredded ginger, aniseed and pepper noodles, simmer for 40 minutes, add peeled chestnuts and black dates, and add salt to cook for 20 minutes.
Features: Chicken chestnuts are ripe and delicious.
snack
Chicken sauce fried dumpling
(1) Wash pig fat and lean meat and chop them into paste; Washing ginger, crushing, soaking in water, and taking out ginger juice; Add chicken soup to minced meat and stir vigorously. After the minced meat is sucked with chicken juice, add ginger juice, salt, sesame oil, cooking wine, sugar and pepper and continue to stir until the minced meat becomes dry and muddy and the filling is formed.
(2) Mix flour with hot water, knead it into dough by hand, cut it into small pieces, knead it into balls after the hot air dissipates, knead it into round strips, draw it into 15g, roll it into round skins, wrap it with stuffing, knead it into crescent lace jiaozi, put jiaozi neatly in a flat pot, sprinkle a little lard and water, put it on a small fire, cover the lid and keep turning.
Features: famous snacks, the so-called chicken juice is chicken soup. This product is characterized by crisp bottom, soft and waxy skin and fresh stuffing.
Glutinous rice sparerib
Soak glutinous rice in warm water for half an hour to drain, marinate ribs with soy sauce, ginger and garlic powder, appropriate amount of ginger and garlic, wine, salt, white vinegar and sesame oil for half an hour, then pour the soaked juice into a bamboo tube, put half a potato chip at the bottom (to absorb the oil distilled from ribs), put glutinous rice into ribs, dip it evenly, and steam it in a pressure cooker for 30-40 minutes.
Features: delicate taste, fresh and delicious.