On the day of family reunion, brothers and sisters get together. Have you prepared the meals for the guests? If you haven't, let's take a look. Squirrel Kitchen has carefully prepared 10 banquet dishes for you, plus 1 soup. Each dish is a fine product, which is simple, easy to operate, nutritious and delicious.
These dishes are often cooked by our visitors. They are delicious and have their own characteristics. The methods are simple, nutritious and delicious. You can pick and choose what you like, cook a few dishes, show your cooking skills, and entertain guests with face.
First course: shrimp with minced garlic and vermicelli.
Practice:
Clean prawns, remove the head, whiskers and guns, open the back and remove the sand line, clean, cut off the knife from the back, add salt, cooking wine and pepper, knead evenly, and marinate for 10 minute.
Soak the vermicelli in cold water and cut it short. 10 cloves of garlic are peeled, washed and chopped into minced garlic. Spread soft vermicelli on the bottom of the plate, separate the prawns from the cut parts, arrange them one by one on the vermicelli, add soy sauce, oyster sauce, salt and 1 spoonful of water to the garlic, stir well, pour them on the prawns, steam them in a boiling water pot for 6 minutes, then sprinkle chopped shallots and pour hot oil on them.
The second course: sweet and sour tenderloin
Practice: Clean the chicken breast, slice it into thin slices first, then cut it into thin strips, add salt, cooking wine, pepper, onion and ginger, stir well and marinate for 20 minutes.
Mix bowl juice: 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 tablespoons white sugar, 1 tablespoon corn starch, and mix well.
Mix batter: 2 tablespoons flour, 2 tablespoons corn starch. 1 a little baking powder, 1 a teaspoon of cooking oil, add a proper amount of water and stir to form a thick and suitable batter, which can hang chicken strips as well.
Practice: Heat the oil in the pot, wrap the chicken strips in batter, fry them in the pot until light yellow, remove the oil control, and fry them again after the oil temperature rises. Leave the bottom oil in the pan, add the prepared bowl juice and stir-fry until it is thick and the soup is red and bright. Add the fried chicken strips and stir-fry evenly. Sprinkle white sesame seeds on the pan and serve.
Third course: dry fried beef balls
Practice: Add salt, pepper, oyster sauce, cooking wine and 2 tablespoons of onion and Jiang Shui to 300g of beef stuffing, stir vigorously in one direction until the meat stuffing is gelatinous, add 1 egg and 3 tablespoons of sweet potato starch, and stir evenly in one direction again, so that the shape of meatballs can be extruded. Heat the pan and pour the oil. When the oil temperature is 50%, add the meatballs, fry them until golden, and then take them out of the pan and put them on the plate.
Fourth course: Steamed eggs with shrimp and tofu.
Practice: Peel and wash prawns, add salt and cooking wine, grab them and marinate for 10 minute. Dice carrots, cut south tofu into pieces, put them into a plate, add salt to break up three eggs, pour them into tofu, add shrimps, seal them with plastic wrap or cover them, boil the water, steam for 8 minutes, turn off the fire, wait for 5 minutes, sprinkle with shallots and drizzle with olive oil.
Fifth course: Braised tilapia in sauce.
Practice: Remove the scales and internal organs of a tilapia, clean it up, add salt, cooking wine and onion ginger, smear it evenly inside and outside, and marinate it for 10 minutes to taste.
Heat the wok and pour the oil. When the oil is hot, add the ginger slices and fry until fragrant, to prevent the skin from sticking. Spread a layer of flour on the fish, put it in the oil pan, and fry until both sides are golden. Don't take it out of the pan, set it aside, add 2 tablespoons of bean paste and stir-fry until fragrant, without salt. Add onion, ginger and cooking wine, pour boiling water and bring to a boil, simmer for 15 minutes, collect juice over high fire, and serve on a plate.
The sixth course: cumin mutton
Practice: Wash and cut the leg of lamb into small pieces, add salt, onion and pepper, grab and marinate 10 minutes to taste.
Heat the wok and pour oil, with a little more oil. When the oil is hot, add mutton and fry until it becomes discolored, pour out the excess oil, add cumin powder, cumin granules, Chili noodles and white sesame seeds, or directly put barbecue material, and stir well.
The seventh course: Fried fresh mushrooms with shrimp and eggs.
Practice: shell prawns, open the back to remove the sand line, add salt and cooking wine, pinch evenly, and marinate for 10 minute. Add salt and cooking wine to 3 eggs and break them up. Stir-fry them in a wok and serve them out. Blanch shrimps and fresh mushrooms in boiling water, remove and control the water.
Heat a wok and pour oil. When the oil is hot, add chopped green onion and garlic slices and saute until fragrant. Add shrimps and fresh mushrooms and stir well. Add scrambled eggs and stir well. Then take out the wok and plate.
The eighth course: oil-free and waterless three-sauce stew pot
Wash chicken thighs and cut into pieces, blanch with boiling water to remove impurities and fishy smell.
Mix sauce: 2 tablespoons of bean paste, 1 spoon of sweet noodle sauce, 2 tablespoons of seafood sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 little pepper, and stir well.
There is no need to put oil in the casserole. Put Flammulina velutipes, carrots and onion pieces on the bottom of the pot, put potato pieces on the top, add chicken pieces, pour the adjusted sauce, and simmer on low heat for 10 minute. After the pan, add green and red pepper pieces, decorate them, stir well and serve.
Ninth course: Roasted chicken wings in Orleans
Practice: clean the chicken wings and draw a few lines on the back with a knife to facilitate the taste. Add the Orleans barbecue material, knead it evenly by hand, and marinate for 10 minute.
There is no need to preheat the air fryer. Put the marinated chicken wings into the air fryer, bake at 200 degrees for 6 minutes, then turn over and bake for 5 minutes.
The tenth course: crab yellow tofu
Practice: 4 salted egg yolks are crushed with the back of a knife, and the silk tofu is cut into small pieces with a knife.
Heat the wok and pour the oil. When the oil is hot, turn to low heat. Add salted egg yolk and stir-fry to make rich foam. Add 1 spoon cooking wine to remove fishy smell. Add half a bowl of water to boil, and pour in tofu pieces. No salt is needed, because the egg yolk is salty and has enough flavor. After the fire boils, turn to low heat and cook for 2 minutes to taste, hook a thin sauce, put it on a plate and sprinkle with shallots.
1 Dao Tang Cai: Dongrong Quinoa Soup
Practice: Wash quinoa, rub a small piece of wax gourd into velvet, or crush it with a cooking machine, and chop half a carrot into granules.
Boil the water in the pot. After the water is boiled, add quinoa and cook slowly until it blooms and sprouts. Add wax gourd and cook for 3 minutes, and pay attention to stirring frequently to prevent the pot from burning. Finally, beat in an egg and mix well.
This 10 banquet dish, plus 1 soup, is ready, each dish is fine, full of color, flavor and taste. Simple, nutritious and delicious, the method is very simple, and you can succeed even if you are not good at cooking. At the Mid-Autumn Festival family dinner, if you don't know what to prepare, then this 10 banquet will give you a reference!