During the Spring Festival, when friends and relatives get together, it is inevitable to make a family dinner to entertain guests. Many people are worried about cooking. They don't know what to do. During the China New Year, guests don't have to worry about this. I'll teach you 12 home-cooked dishes, which are easy to learn, well collected, learn a few dishes, entertain guests, have face on the table and ensure popularity. Let's see what we have:
Kung pao chicken required materials: chicken breast 1 piece, cucumber half, small bowl fried peanuts 1 piece, dried peppers 1 piece, proper amount of oil and salt, onion 1 piece, ginger 1 piece, garlic 2 cloves, and soy sauce/kloc-0.
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, then add 1 spoon starch, mix well, marinate for 5-1 0 minutes, and marinate the diced chicken first.
3. Cut the dried pepper from beginning to end, then cut the dried pepper into sections, without pepper seeds, diced cucumber, minced onion, minced ginger, sliced garlic and mixed juice below. Kung pao chicken is a litchi with a small mouth, not a sweet and sour mouth. 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 parts of balsamic vinegar.
4. Add oil to the pot and heat it. Stir-fry diced chicken in warm oil. Stir-fry the diced chicken until the color turns white. Take out the diced chicken for later use.
5. Stir-fry the pepper with low heat, stir-fry the pepper until it is slightly burnt, remove the pepper, and stir-fry the pepper, chopped green onion, Jiang Mo and garlic slices.
6. Add diced cucumber and mix well. Stir the diced cucumber a little.
7. Add the diced chicken and mix well.
8. Add peanuts and stir-fry evenly, pour in the prepared juice, stir-fry evenly over high fire, so that the juice is wrapped in the ingredients, turn off the fire and serve out.
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, so you should break it off. It tastes more 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. Boil it in water, which is sanitary and easy to cut.
3. Xiaomi spicy oblique knife cut 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 in the bacon, and then add garlic moss, so that the garlic moss is fragrant. You can also stir-fry some salt to play a seasoning role in the garlic moss. If the bacon is fried for too long, it is easy to dry, so if it is taken out and fried together, it will not dry and harden.
5. Add ginger and pepper and saute until fragrant. Stir-fry garlic moss over high 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. When garlic moss is fried into slightly wrinkled skin, it is 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 on a plate. 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 root, proper amount of oil and salt, 2 slices 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 carrots, and thoroughly wash the dirt under the crab triangle cover, so that the steamed crabs will be full of fragrance.
2. Cut the tofu into small pieces of uniform size.
3. Add water to the steamer to boil, put the crab shell down in the steamer, put the ginger slices on it, cover the lid, steam for about 15 minutes after the water boils, and steam the crabs until they are cooked. Steamed crabs, placement is very important, so be sure to put your stomach up, otherwise the cream and yellow of crabs will easily lose after you steam them.
4. Let the steamed crabs cool, take out the crab roe and crab meat, shred the carrots and mince the ginger.
5. Boil water in the pot, add a little salt, blanch the tofu, take it out after boiling for 2-3 minutes, put it in cold water, take it out and drain it, so that the tofu is not easy to break after cooking, and it can also remove the beany smell.
6. Heat the oil in the pot, stir-fry the shredded carrots with low fire, stir-fry the shredded carrots until they are slightly dry, and remove the shredded carrots 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, boil and cook 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 required for cooking fish fillets: 2 pieces of Basha fish, 400g of soybean sprouts, coriander 1 root, egg white 1 piece, proper amount of oil and salt, onion 1 root, 2 slices of ginger, 3 cloves of garlic, 2 tablespoons of pepper12, Pixian bean paste.
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 into thin slices, put them in a basin, grab the fillets evenly with a little salt, cooking wine, starch and a kind of protein, and marinate for 15 minutes to remove the fishy smell. The 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, and take out purified water and put it in a large bowl for later use.
4. Heat oil in a pan, add chopped green onion and Jiang Mo until fragrant, add Pixian bean paste and stir-fry red oil with 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 parched 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, star anise1slice, 2-3 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, and braised soy sauce.
Practice steps:
1. Clean 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, thoroughly cook the chicken feet, then remove them and wash them with warm water. Drain the chicken feet, and pay attention to drain the chicken feet, otherwise it is easy to splash oil when frying, and the step of blanching cannot be omitted, and the chicken feet made have no fishy smell.
3. Add oil to the pan and heat it. Turn the pan around so that it is full of oil. Wait until the oil temperature becomes hot, then pour in the rock sugar and quickly break it. Continue to stir the rock sugar with low fire to make it completely liquid. Use a small fire when frying sugar, it will be slower. When frying sugar, we must constantly stir the sugar. After the crystal sugar melts, we will take big bubbles first, and then slowly turn into yellow bubbles. As the temperature continues to rise, the 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 color will be fried. At this time, we must quickly enter the chicken feet and fry and color them.
4. Add onion, ginger, garlic, dried pepper, pepper and star anise, stir well. When adding chicken feet, it is easy to spill oil, so be careful not to burn.
5. Pour in hot water, the amount of which is flush with the chicken feet, then add cooking wine, braised soy sauce, soy sauce and white pepper, and turn to low heat after the fire is boiled.
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 tail 1 kg, 2 parsley, appropriate amount of oil, 4-5 cloves of garlic, 2 spoons of spicy butter chafing dish bottom material, 1 spoon of cooking wine, 1 spoon of seafood soy sauce, 1 spoon of chicken essence,
Practice steps:
1. Put the frozen crawfish tail into clear water, thaw it naturally at room temperature, take out the shrimp tail after it is completely melted, rinse it, and drain the water for later use. Spicy butter hot pot bottom materials are generally sold in supermarkets.
2. Cut garlic into powder and coriander into small pieces. I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste. It tastes much heavier.
3. Add water to the pot and boil it. 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 until it smells like garlic.
5. Add the shrimp tail and stir-fry for 2-3 minutes, and stir-fry the excess water, which makes it 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, boil and stew for 1-2 minutes, then collect the juice with strong fire, add coriander segments and stir fry evenly, and turn off the fire to serve. A plate of spicy and delicious shrimp tail is ready.
Materials needed for dry frying hairtail: 500g hairtail, proper amount of oil and salt, a few 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. Clean the hairtail section.
2. Add salt, ginger slices, pepper and thirteen spices to the fish section, stir evenly and marinate 15 minutes.
3. Put the starch into the dish and evenly coat the hairtail section with a layer of starch. After all the hairtail segments are covered with starch, put them in a plate and let them stand for 10 minute, so that the starch will regain its moisture and stick to the hairtail segments and will not fall off when frying.
4. Add oil to the pot and heat it to 60% to 70% heat. Put a piece in first, and 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. When the oil temperature rises to 70-80% heat, put the hairtail section into deep frying, fry the hairtail section until the skin is golden and crisp, take out the oil, and put it on a plate.
Materials for stir-frying pork tenderloin: 300g pork tenderloin, proper amount of oil and salt, half teaspoon of Jiang Mo, half teaspoon of white pepper, half teaspoon of cooking wine, and paste blending materials: 2 tablespoons of common flour, 4-5 tablespoons of starch, 1 egg.
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, Jiang Mo, cooking wine, 1 tbsp soy sauce and a little salt to the tenderloin, grab it evenly until it becomes thick, and marinate it for 10 minute to remove the fishy smell of the tenderloin.
3. Prepare paste mixing materials. The ratio of starch to flour is 3: 1, and one egg is enough.
4. Knock the eggs into a bowl, add flour and starch, and stir well. While stirring, pour water in 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 the paste with chopsticks. The paste can be hung on chopsticks and it will flow down slowly. If it is thin, you can add some starch. Don't stir in the same direction when mixing the paste, so it is easy to stir, and the paste after stirring 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 oil and mix well.
6. Pour the prepared sauce into the tenderloin and grab it evenly so that the sauce 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 well, put in a tenderloin first. Suddenly, there are dense bubbles floating 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 80-90% heat, fry the tenderloin for half a minute, turn the tenderloin from time to time to make the fried tenderloin 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 ketchup. 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 650 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 cut two on each side 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 them. 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 on high fire and thicken the juice. In the meantime, turn the chicken wings over from time to time to prevent the chicken wings from burning, which can also make the chicken wings better colored. When the soup is thick, turn off the fire, 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, star anise 2, fragrant leaves 3-4, cinnamon 1, fennel 2-3g, and tsaoko/kloc-.
Practice steps:
1. The pot burns hot and smokes without putting oil. Rub the streaky skin back and forth several times to make the skin yellow, which can remove the fishy smell of hair follicles and sweat glands. Then put it in warm water, scrub off the brown part of the skin with steel balls, and then wash the meat.
2. Pork belly is cut 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 during cooking, you can prick 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 piece next to the other in the casserole, put some onion slices and ginger slices between the pork belly, and then pour in the soup of the remaining bacon.
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, add 1 tbsp cooking wine, boil it with high fire, cover the casserole, and stew slowly.
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.
Dongpo meat material: 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 boils, skim off the floating foam, cook for 10 minute, remove and cool.
2. Cut the pork belly into 4x4cm cubes, tie the meat into a cross knot with a string and tie it face down.
3. Spread onion segments, ginger slices and garlic grains on the bottom of the casserole to prevent the onion skin from sticking to the bottom of the pot when cooking. Put the meat in a casserole with the skin facing down.
4. Pour in carved wine and soy sauce, add rock sugar, and pour in proper amount of water. If the noodles don't pass, boil them on high fire and simmer for 60 minutes.
5. After 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 the meat out, put it on a plate, put it in a steamer and add water to boil, then put the plate in and steam for 30 minutes.
6. After the time is up, take out the plate and pour in the original juice of braised pork.