What to eat at the holiday family dinner?

Abstract: Every festive season, many families are willing to prepare homemade delicacies and hold family banquets to celebrate together. A well-arranged family banquet can not only please the body and mind, add luster to the festive season, improve health, but also set off the festive atmosphere. So, what’s good to eat at the holiday family dinner? What are the things to pay attention to when planning a holiday family dinner? What’s good for a holiday family dinner?

1. Thai Basil Chicken Wings

Ingredients: chicken wings, fresh basil leaves, garlic, scallions, red pepper, fish sauce, dark soy sauce, and white sugar.

Method: Chop garlic and green onion, cut red pepper into rings, and wash basil leaves. Wash and drain the chicken wings and chop into small pieces. Heat the pot, pour in the oil, and sauté the minced garlic and onion until fragrant. Add the chicken wings and stir-fry until the skin tightens and changes color. Pour in red pepper rings and stir-fry until flavourful, add one spoonful of dark soy sauce, one and a half spoonfuls of fish sauce, and half a spoonful of sugar. Add the basil leaves, cover the pot and simmer for three to four minutes. Open the lid and collect the thick soup.

2. Spicy shrimp

Ingredients: prawns, lettuce, mushrooms, Sichuan peppercorns, peppercorns, dried chili peppers, green onions, garlic granules, shredded ginger, Pixian bean paste, white sugar.

Method: Wash the shrimp, trim off the beards, and remove the intestines. Let me teach you how to devein the shrimp: insert a toothpick between the second and third sections, counting from the head to the tail, and pick out the intestines. You can use your hands to help pull the intestines out. If it breaks accidentally, you can insert it into the gaps between the lower sections and pick out the remaining shrimp intestines. Prepare all the shrimps, peel and dice the lettuce (a small section), wash and dice the mushrooms, shred the ginger, peel the garlic, and cut the green onion into sections. Heat oil in a pot, add shrimps, fry until shrimp shells become crispy, remove and set aside. Use the remaining oil in the pot to stir-fry the peppercorns and peppercorns until fragrant. Remove the peppercorns and peppercorns and throw them away. Use the remaining oil in the pot to stir-fry the onion, shredded ginger, garlic and dried chili until fragrant. Add a large spoonful of Pixian bean paste, stir-fry until fragrant, pour half a bowl of water, add some sugar, and adjust the saltiness of the Pixian bean paste. After the soup in the pot boils, add the diced lettuce and mushrooms, add the fried shrimps and cook together, cover the lid and simmer for a few minutes until the soup in the pot thickens and the soup is half dry. When, you can turn off the heat and take out the pot. Arrange the shrimps in a circle on a plate, add diced lettuce and mushrooms, pour the soup over them, and sprinkle with coriander leaves.

3. Stir-fried pork liver with onions in black pepper sauce

Ingredients: onions, pork liver, black pepper juice.

Method: Put water in a basin, pour some white vinegar, put the whole piece of pork liver into the white vinegar water, and soak it for half an hour. After soaking the pork liver in white vinegar water, remove it, cut it into about 0.5cm thick slices, rinse it with running water until no blood seeps out, and drain it. Mix the pork liver with a little dark soy sauce, cooking wine, white pepper, and salt, then add dry starch and shredded ginger and marinate for ten minutes. Peel off the outer skin of the onion and soak it in water with a kitchen knife for a while. With a mouthful of water in your mouth, cut the soaked onions into pieces, heat oil in a pan, pour in the marinated pork liver slices, stir-fry over high heat until the surface of the pork liver changes color and serve immediately. Clean the pot, heat it up and pour in a little oil, add the onions and stir-fry for about a minute until soft. Add a tablespoon of black pepper juice and stir-fry evenly. Pour in the fried pork liver just now, stir-fry evenly and serve.

4. Typhoon Shelter Sea Shrimp

Ingredients: sea shrimp, onion, ginger, garlic, bread crumbs, white wine, dark soy sauce, pepper, allspice, salt, sugar, starch.

Method: Wash and drain the shrimps, put them in a large bowl, add chopped garlic, a spoonful of dark soy sauce, a few peppercorns, a little allspice powder and white sugar, a spoonful of salt, a small amount of Add bottle cap of white wine, green onions, and ginger, mix well, and marinate for half an hour to add flavor. After the shrimps are seasoned, pick out the ginger and green onions, pat each shrimp with dry starch, shake gently to remove excess starch on the surface, and the peppercorns will also fall off. Get a slightly larger oil pan, fry the shrimp until golden brown, take them out, and use a kitchen towel to absorb the excess oil. Leave a small amount of oil in the pot, heat it over low heat, add the minced garlic and stir-fry until the aroma comes out. When the color starts to turn yellow, add the bread crumbs and stir-fry together until fragrant. After all the garlic aroma has dissipated, pour in the fried shrimps, mix well, add a spoonful of sugar, a spoonful of salt, an appropriate amount of chicken essence to taste, and roll the bread crumbs evenly on the shrimps.

Attention to food arrangements for holiday family banquets

1. It is necessary to understand the psychological characteristics of holiday food intake

People eat more meat during the festival. The abdomen is often full and there is no feeling of hunger. The appetite is smaller than usual, but the food requirements are higher than usual. At this time, the purpose of people eating is no longer to solve hunger, but to pursue delicious enjoyment and psychological satisfaction. People often want to eat some high-quality, less greasy specialties that are not easily available in daily life.

So, when arranging a family dinner. This need should be met as much as possible.

2. The dishes for the family banquet should be diverse.

The so-called diversification of dishes is to avoid the same dishes. When purchasing dishes and arranging festival meals, you should pay attention to color, aroma, taste and shape. Strive to steam. Frying, stir-frying, roasting, deep-frying, and boiling are all available in a variety of cooking methods, including sour, sweet, numbing, and spicy. The five flavors of salty and salty are intertwined, dry, fresh and cold. The hot dishes complement each other, and every time you make a dish, you must highlight the characteristics of one dish.

3. The family banquet is acidic and alkaline, and the food must be properly matched

The staple food we eat is acidic food. If the family banquet includes mostly chicken, duck, fish, delicacies, etc. Acidic foods will inevitably cause acid-base food imbalance. Furthermore, too much animal food makes the mouth greasy and increases blood cholesterol, which is detrimental to human health. So adjust the acidity and alkalinity of food. The key is to have a reasonable mix of meat and vegetables. Generally speaking, the ratio of meat to vegetables is 6:4. Women, the elderly and children should also eat more vegetables and soy products.

4. Whether the food at the family banquet is delicious or not has a lot to do with the order in which it is served

Generally, the emphasis on serving dishes is one fresh, two salty, three thick and four sweet. Only in this way can diners taste the taste of each dish and always have a good taste and appetite. Otherwise, if you serve salty and spicy dishes first, your mouth and tongue will be numb, and you will not be able to taste any delicious food. Sweet taste tends to create a feeling of satiety. If you serve sweets first. My stomach is full and my appetite has decreased. I just don't want to eat anything. Therefore, cooking is also particular about the order of serving dishes.

5. The combination of coarse and fine, dry and thin grains

From a nutritional and health perspective, you should not only eat polished rice and white flour during the festival, but also mix coarse and fine grains appropriately to achieve a good mix of coarse and fine grains. Food. Dry and thin combine. In this way, people's appetite can be stimulated. Maintain nutritional balance. In short, scientifically arranging your festival diet will make your festival more civilized and healthy. Joyful and joyful.