Spring Festival family banquet menu

Our common people want to have good luck in the New Year. We have carefully selected several recipes, such as "More than every year", "Step by step promotion", "Lucky for wealth" and "Celebrating the whole world", and so on. Just listening to this name will make us happy. I have been busy for a year, carefully cooking a sumptuous meal and getting together with my family, friends and relatives.

There are more than one year

Raw materials: 1 yellow croaker, 3 garlic cloves, 2 slices of ginger, 3 onions, 6 cups of oil and 2 cups of stock.

seasoning: 4 tbsps of soy sauce, 1/8 tbsps of white pepper, 1 tbsps of wine and starch, 3 tbsps of sugar and 2 tbsps of water.

Method: 1. Remove the internal organs of yellow croaker, wash it, and dry it with paper towels. 2. Heat the oil, add the yellow croaker and fry until yellow. Drain the oil and serve out. 3. Fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with starch water and pour some hot oil.

celebrating the whole world

raw materials: 2g of sea cucumber, 1g of crispy rice, 3g of onion, 2g of ginger, 2g of vegetable oil, 2g of yellow wine, 1g of monosodium glutamate, 1g of pepper and 15g of wet starch.

Method: 1. Slice the water-soaked sea cucumber, break the rice crust into small pieces, and pat the ginger loosely with a knife; 2. Add water to the wok, add a little vegetable oil, stir-fry onion and ginger, add sea cucumber, cook rice wine, stir-fry slightly, inject 1 grams of clear water, boil and drain the sea cucumber; 3. Remove water from the original pot, wash it, add a large bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a large soup bowl and sprinkle with pepper; 4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 9% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.

Lucky Treasure

Raw materials: 2g of chicken breast, 1g of cashew nuts, 5g of round pepper, one egg, 5g of peanut oil (actual consumption), and appropriate amounts of soy sauce, sugar, refined salt, onion, ginger, water starch and Chili oil.

Method: Remove the tendons and skins from the chicken breast, pat it flat with a knife, cut it into cubes 3 cm square, put it in a bowl, add egg white and water starch and stir well. Cut the bell pepper into cubes with the same size as the chicken, fry the cashew nuts in the oil pan, take them out, cut the onion and ginger into grains, and mix the soy sauce, sugar, monosodium glutamate and water starch with a bowl for later use. Heat the wok, heat the peanut oil to 3% to 4%, put the diced chicken oil out of the wok, then put the fried cashew nuts and diced pepper oil, and drain the remaining oil from the wok for later use. Add base oil to the pan and heat it to 5%. Add the prepared sauce. When the sauce is thick, add the smooth diced chicken, cashew nuts and diced bell pepper and stir fry.

Step by step

Ingredients: 1 pieces of rice cake, 2 ounces of ground meat, 1 tablespoon of oil and 3 tablespoons of shredded sauerkraut.

seasoning: 1/4 tsp salt, a little white pepper, 1 tsp wine, 1 tsp starch and 1/8 tsp sugar.

Method: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasonings and stir well. 3. Wrap the rice cake in 1 tablespoon of the material prepared in step 2 and roll it into strips.

Ten fragrant dishes

Ingredients: 4 liang of dried bean curd, 4 liang of soybean sprouts, 1/2 carrot, 1 liang of white radish, 1 liang of day lily, 1 liang of green pepper, 2 liang of mushrooms, 3 liang of kelp and 3 liang of bamboo shoots.

seasoning: 1/2 tsp salt, 1/4 tsp sesame oil and 1/4 tsp sugar.

Method: 1. Soak the day lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it out, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried beans with 1 tbsp oil, add 1/4 tbsp salt and 1/8 tbsp sugar to taste, and serve. 3. Stir-fry bean sprouts, shredded kelp, shredded carrot, etc. with a tablespoon of oil, add 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste, and 4. Pour the ingredients from step 2 into step 3 to mix, and sprinkle some sesame oil and mix well.

quanfu tofu

raw materials: 2 pieces of tofu, 5g of fresh mushrooms, 1 green vegetable cores, 3g of shiitake mushrooms, 5g of vegetable oil, 2g of soy sauce, 3g of sugar, 1g of refined salt and 1g of wet starch.

Method: 1. Soak mushrooms in boiling water until soft, and remove their pedicels. Leave the heart of the green vegetables, trim the roots of the leaves, blanch them until they are green, and take a cold shower; 2. Heat the wok, slide it with a little oil, scoop in plain oil and heat it. Cut 5 pieces of each tofu with a knife, fry it in the wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese flowering cabbage, and simmer until the soup is thick, and leave the fire; 3. Take a big disc, put the cabbage heart into the dish with chopsticks to spread the bottom (the roots are outward), put the tofu on the cabbage heart, then put the mushrooms on the tofu, and finally put the fresh mushrooms into four layers: green, yellow, black and yellow. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.

Pearl meatballs

Ingredients: 4g minced meat, mixed with salt and monosodium glutamate, and made into longan-sized meatballs.

method: 2g of glutinous rice (glutinous rice) is washed, soaked for one day and night, drained and spread on a drawer cloth. Roll the meatballs back and forth on the rice until they are covered with rice grains, then put them in a porcelain basin, steam them in a steamer for 8 minutes, turn the meatballs over (to prevent the rice grains on the meatballs from being hard and rotten), and steam them for 8 minutes. This dish is like a pearl ball, white and crystal clear, and the entrance is not greasy.

Sibao Shangtang

Ingredients: 5g of Chinese cabbage, 2g of watery sea cucumber, Flammulina velutipes, Lentinus edodes and pork tenderloin, appropriate amount of onion, ginger, salt, wine and monosodium glutamate, and 4g of broth.

Method: 1. Add onion, ginger and wine to half a pot of water, add sea cucumber and cook it to remove fishy smell, take it out, shower and cut it into large pieces, add salt to half a pot of water, blanch the Flammulina velutipes and take it out for later use; 2. Slice the tenderloin, marinate it with salt, water and starch for about 1 minutes, blanch it and take it out, while soak the mushrooms until soft and pedicled. 3. First blanch the Chinese cabbage, then cut it into sections and arrange it in a cross. Put the sea cucumber, Flammulina velutipes, tenderloin and mushrooms in the four corners of the plate, and finally pour in the salt, monosodium glutamate and broth, and steam it in a steamer for about 1 minutes.

stewed duck with osmanthus

raw materials: 1 duck (weighing more than 1 grams), 5 grams of sweet-scented osmanthus sugar, appropriate amount of cooking wine and refined salt.

Method: 1. Rub the inside and outside of the duck with salt; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix them well. Put the bowl in a casserole, pour more than half of clear water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the wellhead to prevent the bowl from being overturned for seasoning. 3. Cook the casserole on high fire for 1 hour, then simmer on low fire for 3 minutes, and steam until the fragrance is fragrant; 4. Boil the pot, remove the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck.

[ hibiscus cauliflower ]

raw materials: cauliflower 2g, tofu 1g, egg white 4, cooking wine, water starch, broth, salt, monosodium glutamate, onion, ginger and sesame oil 5g.

Method:

1. Wash cauliflower, break it into small flowers, blanch it in boiling water pot, take it out, cool it with clear water, and drain the water; Shred onion and ginger.

2. Wash the tofu, crush it into mud, put it into a bowl, add egg white (1), refined salt and monosodium glutamate, and stir well for later use.

3. Put the frying spoon on the fire, oil it, heat it, shake it to make the oil evenly spread over the whole spoon, pour in egg white (3 pieces) and bean curd paste, add oil while frying, pour it into the colander when it becomes fluffy, and rinse it with hot water to remove the oil.

4. Leave the bottom oil in the spoon, stir-fry with onion and ginger after the oil is hot, then remove the shredded onion and ginger, cook wine, soup stock, add refined salt, monosodium glutamate and cauliflower, add fried bean curd and water starch to thicken, pour in sesame oil, and take out the spoon and plate.

characteristics: fresh and tender, light and palatable.

[ Jade Pine with Salt and Pepper]

Raw materials: 4g of potatoes, 3g of salt and pepper, 3g of refined salt and 5g of cooked rapeseed oil (about 75g).

Method:

1. Peel and wash potatoes, cut them into filaments, rinse them in clean water, then soak them in light salt water, take them out and drain them.

2. Heat a wok, pour in rapeseed oil, and when it is 5% hot, add shredded potatoes, fry until golden brown, then take it out, drain the oil, put it on a plate, sprinkle with salt and pepper, and serve.

characteristics: potatoes are crisp and salty.

[ Flammulina velutipes ]

Raw materials: celery 3g, canned Flammulina velutipes 2g, refined salt 4g, monosodium glutamate 1g, water starch 1g, edible vegetable oil 5g (actual consumption is about 5g).

Method: 1. Rinse Flammulina velutipes with clear water, remove and drain, and cut into two sections. Remove roots and leaves from celery, wash with clear water and cut into sections. 2. Put the wok on fire, add vegetable oil and burn it to 3% to 4% heat, add celery oil, and take it out when the celery becomes darker. Put the original pot on fire, leave 25g of oil, stir-fry Flammulina velutipes, add refined salt, monosodium glutamate and water, bring to a boil, pour celery, thicken with water starch, and serve.

[ white meat with garlic paste]

Ingredients: 5g pork leg, 5g garlic, red soy sauce, Chili oil and a little sesame oil.

Cooking method:

1. Wash and cook the pork until it is 8% rotten, cut it into two small pieces according to the transverse ribs, soak it in the broth to absorb the soup, and then slice the meat according to the transverse ribs. The thinner the slices, the better, and put them into a basin.

2. Peel and chop garlic, add a little sesame oil and a little cold boiled water to make garlic paste, and pour it on the meat slices together with red soy sauce and Chili oil, and stir.

characteristics: fragrant, tender, crisp and rotten.

[ Stir-fried shredded chicken]

Ingredients: 2g of chicken breast, 1g of winter bamboo shoots, 2g of shredded onion, 4g of refined salt, 1 egg, 1g of water starch, 1g of monosodium glutamate, 5g of cooking wine, 5g of stock, 3g of sesame oil and 25g of salad oil (about 3g).

Cooking method:

1. Slice the chicken breast into large pieces with a thickness of .3 cm, then cut it into 4.5 cm long and .3 cm thick shreds, and shred the bamboo shoots.

2. add salad oil to the wok and heat it to 4%. put the shredded pork with egg white and water starch into the wok, cut it open with chopsticks, and pour it into the colander to drain the oil.

3. Leave a little oil in the pot, stir-fry shredded onion, stir-fry shredded bamboo shoots for a few times, add shredded chicken, quickly cook cooking wine, add refined salt, monosodium glutamate and broth, stir well, and drizzle with sesame oil.

characteristics: delicate and delicious, light and refreshing.