Generally speaking, a table of dishes with chicken and fish is more suitable, followed by a soup, four cold dishes and four hot stir-fried dishes. Such a table, 10 person's standard is not bad. Generally, cold dishes are seasonal, so choose seasonal vegetable and fruit cold dishes and master them flexibly. The same is true for hot frying. It is recommended to fry some shredded pork and sliced meat with some dishes that are not complicated to prepare.
Chicken's practice
Rough and lively
Big-plate chicken
First, clean up the bought chicken, and then chop it into pieces of the right size. Pickled with spiced powder, soy sauce, wine, ginger slices and salt. Then prepare 2 medium-sized potatoes for each chicken. 4 large green peppers. Onions are of medium size. Other onions, ginger and garlic are appropriate. Appropriate amount of dried peppers. Prepare 4 octagonal chickens, appropriate amount of cinnamon and appropriate amount of pepper.
Peel potatoes and cut them into hob pieces, remove seeds from green peppers and break them into small pieces, and cut onions into 8 pieces. Cut the onion into small pieces, slice the ginger and smash the garlic.
Heat a little oil in a pan, add onion, ginger and garlic, stir-fry dried Chili until fragrant, and add chicken. Stir-fry a few times. After the chicken changes color, pour in the right amount of white wine, continue to stir fry, add the right amount of soy sauce (just color it, not too much) and salt and sugar. If you prepare a lot, it will improve a lot of efficiency with the help of a pressure cooker at this time. Pour the fried chicken and potatoes into the pressure cooker and add some water. Wrap the pepper, cinnamon and star anise in a seasoning box and put it in. Cover and stew, turn to low heat 10 minutes after SAIC, deflate and pour into the wok, add onion, green pepper and chicken essence, cook for a while, and then use a large plate to split the pot.
A large plate looks very rich, and you can also make some noodles to eat on the table. Very lively dishes.
Delicate and delicate
Crispy chicken.
Buy the whole rooster, one and a half kilos is the best.
This dish takes a lot of effort, but it's not difficult. You can prepare it early, buy good chicken, clean it up, rub it with fried pepper and salt, and then marinate it in a big pot with a lid for a day. Then put it on a plate or a big bowl, add a little yellow wine, ginger slices and onion segments, and a little sugar, steam it in a cage for about an hour, and then take it out to cool. Use a little flour, add soy sauce and sugar, add half a bowl of water, stir well, spread it on the chicken with a brush, let it cool, fry it in a pan, and fry it in a big fire until the color becomes dark and the skin becomes brittle. After slightly changing the knife, it can be served with a plate of salt and pepper.
When I was a child, I liked this dish best, especially where the fried bones at the tips of wings and claws were crisp.
Light and simple
Steamed chicken with wine.
Just like the last course, buy a tender rooster, clean it up, and stuff it with scallions, ginger slices, mushrooms and shelled chestnuts (you can put it, without ginkgo, it doesn't matter if you don't put it). Both should be in moderation.
Then prepare a catty of yellow rice wine, add 4 star anises to the pot, and boil a piece of cinnamon. Prepare a big bowl, put the chicken in it, pour in the yellow wine, add a few red dates, a few Chinese wolfberry and a proper amount of salt. Steam in the cage for an hour and a half until crisp and rotten.
It is light and original, and the faint bouquet is also great. This chicken is half vegetable and half soup, and it is also great to pour a few drops of sesame oil when serving.
You can also prepare some fish dishes.
Generally, freshwater fish eat more when they are burning, while marine fish eat more when they are steaming if they are in the producing area.
Introduce a fish that can cook quickly.
Home-cooked stewed carp in flat pan
Prepare medium-sized carp, one for each table, and you can prepare several. After cleaning up, make a few cuts on both sides, and then pickle them with salt and wine. Cut the onion and ginger in moderation and prepare some Chinese cabbage leaves. Coat the marinated fish with flour, fry them in a pan until they are golden on both sides, and prepare a larger and deeper pan. If not, a wok will do. Put the washed whole cabbage leaves in, spread them evenly, and don't leak out of the bottom of the pot, then add the onion, ginger and garlic. Arrange the fish on it one by one. Sprinkle some onion, ginger and garlic on the fish. Then pour some beer, soy sauce, salt, sugar, pepper and chicken essence. If you like spicy food, you can put some Chili. Put in two octagons. Then add a little water until it is equal to the fish, then use a big fire to push it open, and simmer until the soup is half received. Divide the fish on a plate and pour some soup on it.
It takes a long time to cook a fish, so you can cook a lot at a time without touching the bottom of the cabbage. I used this method to cook eight broadsword fish at a time. The more fish, the stronger the taste.
Steaming the fish is even simpler. Row the fish a few times, add some salt to the wine, steam for 8 minutes after the water is boiled, sprinkle shredded green onions and peppers, and pour a spoonful of hot oil.
Other fish in tomato sauce, sweet and sour fish, etc. need to be fried first. Just like fried fish, they need to be marinated first, beaten with flour, fried with wide oil, fried with medium heat, about 50% heat, then reduced the heat, fried for one or two minutes, then turned to high heat, fried for about one minute, then turned to low heat for one or two minutes, then turned to high heat for about 30 seconds, and then hooked tomato juice or sweet and sour juice. Fried fish can also be braised in brown sauce.
Cold dishes are suitable for buying a little cooked meat, such as sauce beef, salted duck, sausage, etc. When you come back, you can process it yourself, and it will be soon. For example, cut beef into thin slices, then prepare a little dried Chili powder, pepper powder, pepper powder, sesame seeds, white sugar, chopped green onion and minced garlic, mix them, pour a spoonful of hot oil on them, then mix them well with beef, and add a little vinegar to make a Sichuan-style cold beef. The salted duck is cut into strips and eaten with a vinegar dish with a little sugar, which can reduce the salty taste. Sausage and other slices are steamed a little, which is crystal clear and bright, and it is also very appetizing. In addition, we must prepare some appetizing and refreshing vegetarian dishes.
Refreshing auricularia auricula is a good choice. This dish was originally mixed with peeled walnut kernels soaked in boiling water, but peeling peach kernels is really troublesome. You can use canned peeled almonds sold in supermarkets instead.
First, soak the fungus, wash it clean, remove the big roots, tear it into pieces by hand and wash it clean. Drain the water, pour it into a container, peach kernel or almond, boil it in boiling water, and soak it in white vinegar for 10 minute. Then cut a little shredded onion, drench it with a spoonful of hot oil, add a little salt, a little sugar and a little chicken essence, and mix well with fungus and soaked peach kernels or almonds.
Black fungus can also be mixed with white fungus, which is very crisp. When mixed with garlic and vinegar, it is a fake jellyfish.
There is also a melon strip with ginger juice, which is also sweet and sour.
If you want to eat at night, get up in the morning, peel the cucumber and cut it into strips. Mix it with half a cup of white vinegar, half a cup of white sugar and 1 glass of water and 1 spoonful of salt to soak the melon strips until the meal. Take out the melon strips and sprinkle a little Jiang Mo and red pepper rings. Ginger juice: Mash ginger, add some water, stir well, and screw out the dregs. If you don't like ginger, you can do it without Jiang Ye. It's just a simple sour melon strip.
There is also cold Flammulina velutipes with a little red pepper oil, which is delicious. Don't touch the iron when mixing eggplant, or it will turn black. Mix seafood with garlic paste and vinegar, so that it will smell fishy. For fried dried fruits, soak in warm water for 15 minutes before frying, which will be crisp. If you want to make crispy fried food, the ratio of hanging paste is one part of flour to half of starch to half of oil to half of egg white. Add a little salt and mix well. If it is too dry, add a little warm water to dilute it. Just lift it with chopsticks and wrap it in a uniform layer.
Hot dishes are also better with two meats and two vegetables. Generally, some dishes that are easy to clean up are used to stir-fry meat, such as shredded pork with garlic moss, fried pork slices with mushrooms, stewed seafood dishes with shrimp and green beans and corn, and stewed leeks and garlic with squid. If it's the season of shrimp, and it's not in an expensive place, the shrimp is in the size of 18 to 25 yuan a catty, and a plate of boiled shrimp and fried shrimp of about half a catty is also very good, simple to make and can be eaten for a long time. . . . The other is to match two seasonal vegetarian dishes, and you can also cook some dishes such as corn shoots, Huimian Noodles tendons, loofah and fried edamame, and bring a little soup to make the meal moist and moist.
The dishes I introduce are mainly based on the remaining time and strength, because cooking for so many people is very tiring. . Of course, many other kinds of dishes can be found on the internet, so you can consider and match them yourself.
Then there is cost calculation.
I calculate it based on my price here (Tianjin)
chicken (as food)
Whole chicken: about a catty in 6 yuan is about 18-20 yuan.
Carp: About a catty 1 catty and a half of fish in 5.5 yuan is about 8.25 yuan.
7 cm shrimp 18 a catty, 10 cm 24 a catty 15 cm 40 a catty. Use10cm shrimp half a catty 12 yuan.
Other meats are calculated according to the consumption of one and a half kilos per table, and now 10.5 kilos is about 15.75.
Other dishes are counted as one table in 60 yuan.
Cooked meat and cold dishes are counted as one table in 40 yuan.
The cost is about 164- 166, plus some drinks, about 200 yuan is enough. Family dinner is ok, right? If it is not rich enough, you can add some other hard dishes, hehe.