The whole family got together, had a reunion dinner and watched the Spring Festival party.
Don't mention how happy you are.
On New Year's Eve, there will be a family dinner. These five dishes are delicious and beautiful, and the whole family praises them for their good cooking.
First course: lemon Thai chicken feet
Ingredients: 500g chicken feet, 2 shallots, 3 slices of ginger, 1 lemon, 4 cloves of garlic, 3 millet peppers, 2 parsley, 1 spoon of cooking wine and Thai sauce.
Step 1: Wash the chicken feet and remove the nails, then cut them one by one, put them in a pot with cold water, and add cooking wine and scallion and ginger 15 minutes.
Step 2: Take out the ice water, rinse off the grease and control the moisture.
Step 3: Add lemon slices, coriander, millet spicy and garlic paste into the chicken feet plate, then pour in Thai sauce, grab and mix it evenly, seal it with plastic wrap and put it in the refrigerator for 3-5 hours or longer, so that the chicken feet made are more delicious.
Second course: chicken wings with honey sauce
Ingredients: 10 chicken wings, 1 spoonful of honey, 1 cloves of garlic, 1 spoonful of oyster sauce, 2 spoons of soy sauce.
Step 1: Cut off the middle wing of the chicken from the middle. This step is the key to super-fast taste, and it tastes particularly cool in the end. Spit out only bones at a time.
Step 2: Add honey, garlic, oyster sauce and soy sauce to the processed chicken wings, mix them evenly, and put them in the refrigerator for 2 hours to taste.
Step 3: put a little oil in the pot, spread chicken wings and fry slowly. If you are afraid of being unfamiliar, you can cover it and stew for a while until both sides are golden. Finally, sprinkle some chopped green onion for decoration. This honey chicken wing tastes as good as the oven version, especially delicious. I suggest you try.
The third way: braised prawns in oil
Ingredients: 500g of shrimp, 2 onions, appropriate amount of ginger, appropriate amount of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of sugar and 2 tablespoons of tomato sauce.
Step 1: First, chop the onion, ginger and garlic, then treat the shrimp, cut the tips of the head and tail flat for easy eating, then open the back and extract the internal organs, which can also make the shrimp more palatable.
Step 2: fry the shrimps, add hot oil to the pot, and fry the shrimps on each side for about two minutes until the red shrimp oil is fried. The shrimp oil absorbs the fragrance and fresh taste of the shrimp head and is put out for later use.
Step 3: Reheat the oil pan, pour in the right amount of oil, stir-fry the onion, ginger and garlic until fragrant, pour in the shrimp, stir-fry, add cooking wine, soy sauce, tomato sauce and sugar to cook, cover it, stew for 2 minutes, open the lid and collect the juice, and when the juice is almost dry, put it on the plate.
The fourth lane: Pearl ball
Ingredients: glutinous rice 1 00g, egg 1 piece, 500g of lean meat, appropriate amount of salt, soy sauce 1 spoon, starch10g, carrot1root.
Step 1: Wash the glutinous rice, soak it for more than 2 hours in advance, then drain the water for later use, and wipe the carrots clean.
Step 2: Chop the lean meat, beat an egg, add salt, soy sauce, cooking wine and starch, stir until the taste is tender, then add shredded carrots and stir well.
Step 3: Squeeze into balls, roll them in the drained glutinous rice several times, evenly dip them in glutinous rice, and set the plate.
Step 4: steam the water in a steamer for 25 minutes, take it out after steaming, and sprinkle with some chopped green onion. This pearl meatball is not only perfect in shape, but also full in taste, especially suitable for giving to family and friends on holidays! White, tender and delicious meatballs, glutinous rice wrapped in soft glutinous rice, are really delicious!
Fifth: Steamed squid with vermicelli.
Ingredients: squid 1, Longkou vermicelli 1, garlic 1, soy sauce 1, steamed fish and soy sauce 1, onion 1, oyster sauce 1, and red pepper/kloc-0.
Step 1: The squid is eviscerated, the black film on the surface is torn off and cleaned. Soak the vermicelli in warm water in advance, chop up the big label, and cut some red pepper and chopped green onion for later use.
Step 2: Boil the squid in boiling water, add cooking wine and cook for ten seconds (not too long, otherwise the squid will not be crisp).
Step 3: Put the vermicelli at the bottom, change the squid into a knife, put it in a plate, add cooking oil to the pot, add minced garlic and stir-fry until the color is slightly yellow, then add oyster sauce, soy sauce and salt, stir well, and then pour it on the squid.
Step 4: Boil the water and steam for 4 minutes. Take it out and sprinkle with chopped green onion, red pepper and coriander, and pour steamed fish and soy sauce on it. Heat the oil in the pot and pour it on it. Serve.
Nowadays, when I can find thousands of recipes on the Internet and in various food applications, I will still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes that have been used, borrowed and bought in the past year or two, but in the end, there are not many left around.
Besides being really practical, every book I left behind has its irreplaceable characteristics, and I also selected it. Finally, I selected the following illustrations of China's cookbooks on the tip of my tongue, and strongly recommended them to everyone.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, and it has the flavor of hometown and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiao Bai is easy to use.
This book contains nearly 200 cuisines, each of which records in detail the principle of cooking, the choice of ingredients, the skills of knife-cutting and the transmission of five flavors in cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
Scrambled eggs with tomatoes, for example, can be called HomecookingNo. 1. As long as the egg white and yolk are separated when stirring, the egg white is foamed first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be fragrant, soft and sweet, don't ignore washing rice; If you want the porridge soft enough, add a spoonful of oil; If you want stewed mushrooms to be more fragrant and slippery, you can add a piece of chicken skin; In order to keep the vegetables green, you can not only fry them until they are 7 minutes cooked, but also blanch them in cold water or ice water.
When reading this book, I often sigh "so that's it". According to the delicious dishes it makes, my self-confidence doubles ~
This book also collects a lot of details about cooking.
How much seasoning is similar to the "right amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steamed vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods, etc. All these are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, so that you can conveniently cook while reading!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of the food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
Our store offers a limited time discount. This cookbook only needs 78 yuan, so you can start with the money for a meal. Why not?
Friends who like cooking can click on the link below to buy: