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. Next 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.
Detailed explanation of Spring Festival dinner menu;
Stewed mushrooms with small chicken
Materials:
Chicken, mushrooms (preferably hazelnuts or other dried mushrooms), onion slices, ginger slices, dried red peppers, aniseed, soy sauce, cooking wine, salt, rock sugar and edible oil.
1. Chop the chicken into small pieces (the traditional northeast method makes the chicken pieces bigger and rougher);
2. Remove impurities and roots from shiitake mushrooms, wash them with clean water, soak them in warm water for 30 minutes, drain them for later use, and filter out the impurities in the soaked water of shiitake mushrooms for later use;
3. Heat the wok, add 2 tablespoons of oil, add chicken pieces and stir-fry until the oil is slightly smoky, and stir-fry until the chicken changes color and the water is dry;
4. Add onion, ginger, aniseed and dried red pepper, stir-fry until fragrant;
5. Add mushrooms and stir well;
6, add soy sauce, sugar, cooking wine, stir-fry evenly, add water soaked in mushrooms and boiling water (there is not enough chicken on the water) to boil;
7. Cover the pot and simmer for about 30 minutes on medium heat until the chicken is crisp and sticky (check halfway to prevent the chicken from sticking to the pot). Finally, add salt to taste and serve.
Home-cooked braised yellow croaker
Ingredients: yellow croaker (more than 20 kg, really expensive, bought two, spent more than 39 yuan, the key is that the fish looks very small! )
Seasoning: soy sauce, vinegar, cooking wine, sugar, salt, onion, ginger and garlic.
Practice: Wash the yellow croaker, remove scales, gills and internal organs. The newly learned method of eviscerating yellow croaker: when removing gills, the internal organs are pulled out from the head to keep the belly of the fish intact. It is said that yellow croaker will taste better. This technique is really understandable, but I can only understand it myself. Feeling bloody and violent.
After the treatment, cut the fish a few times diagonally and put a little soy sauce on it for later use.
A section of onion, shredded. A small piece of ginger, sliced. Count garlic cloves and pat them flat (I like to put a lot of garlic because it will be delicious).
Stir-fry onion, ginger and garlic, add croaker, turn over, add proper amount of cooking wine, soy sauce, vinegar, sugar and salt in turn to taste, add about 150-200ml of water, simmer for about15min, and turn over the fish in the middle, but don't turn over, because
Braised Sea Cucumber with Scallion
Recipe ingredients:
500g of water-soaked sea cucumber, 5g of onion100g, 25g of big oil, 25g of allspice oil, 40g of white sugar10g, 40g of wet starch, a little Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.
Production method:
1. Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it for about 5 minutes for the first time after the ginseng becomes soft. Take out the intestines and impurities, rinse them with clear water, separate the soft and hard parts, soak them in clear water and continue to cook them hard.
2. The sea cucumber is cut into paper strips with a groove knife, and the onion is cut into 3 cm segments;
3. Put the sea cucumber in a frying spoon and blanch it with boiling water, then add clear soup, cooking wine and hairy Jiang Shui, simmer it with slow fire and take it out for later use;
4. Put the frying spoon on a big fire, pour in the big oil and heat it, add in the onion section and fry until it is yellow, take it out and add clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, skim off the floating foam after boiling, then add the simmered sea cucumber and fried onion section, immediately pour in the wet starch after the soup is boiled again, add the onion oil into the spoon, and finally pour in.
Green pepper meat segment
Raw materials:
Pork leg, starch, pepper slices.
Exercise:
1, cut the leg meat into small pieces, very small bell slices, strong pepper, cooking wine and a small amount of soy sauce1;
2. Put the rice starch into a bowl, stir it with 1, and then put it on hold. 1 Yes, my daughter will send Wang Jianshui to break up with the powder, and the powder will be embarrassed. Pour the water on it and leave the powder under Zhe. This is the compilation of 1, and finally my fat king can't see it, so I slaughter some dry starch to stir the meat.
3. Just now, the starch in the mouth of the meat was assimilated and stirred evenly, and more dry starch was needed here to maintain the viscosity;
4, the oil pan is hot, small fire, it must be a small fire! Squeeze the meat into meatballs, put them in a pot, fry them with a knife to shape, and take them out to be white;
5. Turn the oil pan to medium heat, then put in the white spoon of meat, then put it in the oil pan and fry it until it is golden yellow, and take out the oil control;
6. Take 1 bowl, put a small amount of soy sauce, cooking wine, white sugar, salt, pepper, onion, ginger, garlic and corn starch into the bowl and mix well to form a thick juice;
7. Leave a small amount of oil in the pot, first fry the pepper slices in the pot until they are generally green, take them out, then pour 6 pieces into the pot and fry them thick. Stir the meat and pepper for a few times, and the sauce will be evenly wrapped on the slaughtered meat.
Steamed deep-sea shrimp
Ingredients: 300g prawn.
Seasoning: cooking wine 15g soy sauce 25g monosodium glutamate 2g salt 4g onion 10g ginger 6g sesame oil 10g.
manufacturing process
1. Cut off the whiskers and feet of prawns, pick out the sandbags in the prawn head and the sausages on its back, wash them and put them on the chopping board;
2. The big one is cut into four sections (that is, the first section and the last section and the middle two sections), and the small one is cut into three sections;
3. Peel the onion, leave it, wash it and cut it into sections;
4. Scrape the ginger, pat it loose, cut it into pieces, and cut it into pieces;
5. Take a bowl and add soy sauce, vinegar, Jiang Mo, monosodium glutamate and sesame oil to make flavor juice;
6. Put the shrimp on the plate as it is, and add cooking wine, salt, monosodium glutamate, ginger slices with onions and a small amount of fresh soup;
7. Steam the drawer with fire, boiling water and full steam for about 10 minute, and take out the onion and ginger;
8. Dip in the sauce when serving.
The above is everyone's recipe for Spring Festival dinner. It's basically a set of New Year's Eve dinner menus all over the country. Please refer to.