Question 1: What to eat at family gatherings? 10 What food can I buy in the north? I'm in Zhejiang, I'm not sure. Husband also likes to invite colleagues to play at home. I usually cook the following dishes (saving time and not being too shabby): 1, shredded green pepper. You can do it, right? The shredded pork is marinated with soy sauce, cooking wine, salt and a little vinegar to remove the fishy smell. Use starch before frying (I'm too lazy to buy starch, but I usually use flour instead, because my husband is from the north and there is flour at home at any time). Add oil to the pot. When the oil is hot, put the garlic cloves and ginger slices into the pot (put the pot away from the fire to prevent garlic and ginger paste), then set the pot on fire, stir-fry until it turns white, add soy sauce (stir-fry the meat with soy sauce will be more fragrant), then add shredded pork, salt and chicken essence (monosodium glutamate), and stir-fry for a few times. Green pepper is one of the few vegetables that can be eaten raw. Don't fry it for too long. 2. fish. I don't know what this dish is called. Anyway, it's a northerner's practice and I learned it from my mother-in-law. A fish, washed and pickled with cooking wine, garlic slices, ginger and salt. When cooking, take out the fish, dry the water on the surface of the fish and evenly coat it with flour (if there is water on the fish, the flour will become a ball, which is not only difficult to cook, but also unsightly). Add oil to the pot and light the fire. When the oil is hot, fry the fish head in the fish tail. Then put the whole fish in and fry until golden on both sides. Put the pot on the plate (remember not to spill the fish), and then cover the fish with shredded onion. Wash the pan, put in oil, add garlic slices and shredded ginger and stir-fry until fragrant, add a little onion and stir-fry until fragrant, add soy sauce, a little vinegar and a little salt (the fish is salty), thicken the pan with the prepared water starch and pour it on the fish. 3. Mushrooms and vegetables. Raw materials: green vegetables (I use Chinese cabbage), mushrooms and shredded pork (a small amount) Ingredients: garlic cloves, oil, salt, soy sauce, cooking wine, starch, vinegar, sugar and chicken essence (monosodium glutamate) Practice: 1. Zhuo: Add water to the pot and put a little oil (boiled vegetables). Put garlic cloves (this can prevent garlic from becoming mushy and retain the nutrition of garlic to the greatest extent) and then set fire to the pot. After garlic is fragrant, add shredded pork (shredded pork should be marinated with a small amount of cooking wine and vinegar to remove fishy smell and hung with starch) and shiitake mushrooms until the meat changes color, add soy sauce and white sugar, stir-fry for a few times, then add the prepared water starch to thicken the pot and pour it on the blanched vegetables. Dice potatoes and soak them in cold water for later use (first, it can prevent potatoes from oxidation and discoloration when exposed to air, and second, it can remove starch from the surface of potatoes to make them taste more refreshing). Heat oil in the pot, dry Chili (you can add more spicy), stir-fry potatoes, and then add salt, chicken essence and vinegar to eat. 5. Steamed chicken legs. Chicken legs bought in the market (thawed with warm water if there is ice, remember not to use boiling water, they will be soaked), washed and marinated with salt, cooking wine and soy sauce for at least 20 minutes. You can put more cooking wine and soy sauce at this time. You can say that you are soaking chicken legs, and the salt should be moderate. Too salty is not good. Wash the whole tree with a handful of onions, spread garlic slices and ginger slices on it (the more the better), take out the pickled chicken legs, first spread a layer of white wine on the surface (which tastes better), then put them on a plate covered with onions, ginger and garlic, steam them for 15 minutes, and then take them out and put them on another plate. If you like Chili, you can put some Chili powder or Chili oil on the surface when steaming. At this time, there will be some soup on the plate to better make the sauce on the fish. I'm leaving work, so let's write these five dishes first. These dishes are time-saving and simple. You can send me a message if you want to know more. I eat less pork liver because I'm not good at cutting it. The thinner the liver, the better. The knife must be fast when cutting. It doesn't taste good when it is thick. I think my mother did this: soak the pig liver in water (there are some toxins in the pig liver, which need to be soaked in clear water to soak the blood out, and the water should be changed frequently. Usually buy it in the morning and soak it for dinner), cut it into thin slices, add cooking wine, soy sauce, salt and Chili powder to remove the fishy smell, and put a little starch paste when frying. Stir-fried pork liver. Generally speaking, fried pork liver is three times clockwise and three times counterclockwise, otherwise the fried pork liver will be too old. Put oil in the pan, slice ginger and garlic in the hot oil, slice pork liver and green pepper and saute until fragrant, and put salt and chicken essence in the pan. In fact, fried pork liver pays attention to heat and knife work. It doesn't look good when it's thick, and it doesn't taste good. It smells like slag when fried, which is not refreshing. By the way, when cooking fish, don't put chicken essence and monosodium glutamate, or it will cover up the umami taste of the fish.

Question 2: What does a family dinner do? Nothing more than chicken, duck and fish, meatball soup, shredded ginger, meat, eggplant, fried lettuce tips and fried spinach. If you are afraid of trouble, you can buy some street dishes, such as chicken feet, pig ears, pig feet, boiled peanuts, cold yellow feet and preserved eggs. There are also braised tofu, fried pork intestines with green peppers and garlic seedlings, and fried shredded pork.

Question 3: cold dishes are recommended for small family gatherings.

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.

Fried 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 strips the thickness of chopsticks 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

A big eagle spread its wings.

(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, and then steam in the pot for 2-3 minutes to 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 (Buddha jumps over the wall)

(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.

Marinate the ribs with soy sauce, drain the water, and then fry them in hot oil slightly to change the surface ... >>

Question 4: What to eat for family dinner depends on your appetite at that time. Maybe you really want to eat some vegetables, mainly because everyone is together.

Question 5: Ten people have a family dinner, and the recipe is to make a cold-mixed three-silk, a braised hoof, a steamed fish, a shrimp, a roasted chicken wing, a stir-fried dish, and a pork ribs and winter melon soup.

Question 6: How many dishes are suitable for a family gathering of 20 people during the Spring Festival? What's delicious to cook? (Northerners) If it is a table, it is 12 cold dish, 14 hot dish, plus a soup.

If there are two tables, each table has eight cold dishes and ten hot dishes.

Three tables means that each table is 4 cool and 8 hot.

Question 7: Family gathering (78 people), cooking by yourself. If you have any recommended recipes, make simple and big cauldrons, boiled fish, salted chicken, scrambled eggs with leeks, radish ribs soup and so on.

Question 8: What is the best dish for eating a boiled chicken at a family dinner-good luck. Chicken soup is cooked with tremella and daylily ― the room is full of gold and silver. Braised fish-more than a year. Winter bamboo shoots-step by step. Braised pork hands in the field-making a fortune begins. Add another dish ―― a good time for youth! Six dishes, meaning "66 Dashun". And I found more than 60 dishes, you can choose ~ (if not enough, the food channel has more than 1000 recipes, you can go and have a look, there are many things related to eating. Zhidao.baidu/question/3129573's Cooking Method.

Question 9: How to arrange the family dinner menu for 10 people? Vegetable name daquan fried leek box Fujii Mina TVXQ!!

Question 10: What are the special dishes for family dinner in the evening? I prefer to eat hot pot and fish, depending on your family's tastes and preferences. I think these two are quite suitable for family dinners.