This issue: home guests do not have to go to restaurants, you can also do at home 10 dishes, on the table to guests have face
Family feast for the holidays, friends gathering, guests at home, now because of the situation, also can not go to restaurants to eat, entertain guests at home, many people will be worried about what to cook at home.
Home guests do not have to go to the restaurant, teach you can do at home 10 dishes, are in the restaurant order rate is very high, very popular dishes, collection, learn a few, home guests, show a hand, end on the table guests have face, eat all CD-ROM, the following together to see what are the dishes:.
【Shrimp stir-fry with celery】Required ingredients: 1 catty of celery, 10 shrimp, oil and salt to taste, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of white pepper, ½ tablespoon of cooking wine, 1 teaspoon of chicken seasoning, starch to taste
Steps to do.
1. Take the celery off the leaves and don't, then wash the celery, take the thicker stem, pat it with a knife, then cut the celery into sections with a diagonal knife.
2. shrimp pick to remove shrimp threads wash, slice a knife at the back of the shrimp, put the shrimp in the dish, add white pepper, cooking wine, a little salt, grasp, then add a little starch, grasp, marinate for 10 minutes, so that the fried shrimp do not eat fishy, and smooth and tender.
3. Add water to the pot and boil it, add a little salt and a few drops of oil, put in the celery and blanch it. After the water boils, cook it for 1-2 minutes and cook the celery until it turns dark green in color. Add a little salt and a few drops of oil to the water when blanching the celery, it will make the celery brighter green in color.
4. After the celery is fished out, immediately put it into cold water to cast cool, so that the celery can quickly cool down, so as to maintain the crispy taste of celery, and the color will not turn yellow, the celery is fished out, drain the water for use.
5. Add oil to the pot and heat, add minced ginger and garlic to sizzle, then add shrimp and stir-fry for 1-2 minutes, stir-fry the shrimp to slightly redden color.
6. Add celery together with high heat stir-fry evenly, then add salt, chicken stir-fry evenly, drizzle the appropriate amount of water starch hook thin gravy, stir-fry quickly a few times, served on a plate. A plate of light and delicious celery fried shrimp is ready.
Ingredients needed: lotus root, Dutch beans, fungus, carrot, 5-6 prawns, oil and salt, 2 cloves of garlic, 1 teaspoon of chicken seasoning, ½ teaspoon of white pepper, ½ tablespoon of cooking wine, water starch
Steps to do.
1. Prepare the required ingredients and soak the black fungus well in advance.
2. Scrape the outer skin of lotus root and cut into thin slices. Soak the cut lotus root in water with a few drops of white vinegar so that the lotus root will not oxidize and change color.
3. Dutch beans select the ends, wash, carrots cut into diamond-shaped slices, prawns head, peel off the outer skin, pick off the shrimp threads, the spine of the shrimp with a razor blade, the shrimp into a bowl, add wine and white pepper, marinate for a few minutes to remove the fishy smell of shrimp.
4. Add water to the pot and boil, blanch the shrimp, shrimp rolled up, the shrimp out, drain the water for use.
5. Add water back to boil in the pot, add a little salt, a few drops of oil and blanch the Dutch beans, sliced lotus root, fungus and sliced carrots together, after the water boils, fish out several ingredients together.
6. After the ingredients are fished out, immediately put into cold water to cast cool, so that the ingredients quickly cool down, fish out; drain the water for use.
7. Add oil to the pot and heat, add garlic and stir fry, then add shrimp and stir fry a few times.
Ingredients needed: 2 chicken thighs, oil and salt, 2 green onions, 1 piece of ginger, 2 cloves of garlic, 1 handful of dried chili pepper, 1 tablespoon of pepper, ½ tablespoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, 1 tablespoon of cooked sesame seeds.
Steps to do.
1. Clean up the chicken legs, and then pick out the bones inside the chicken legs, remove the bones with kitchen shears is very practical, use scissors to get at the ankle of the chicken legs, cut the chicken skin and inside the fascia, to completely separate and cut to the bone. Squeeze the chicken leg at the ankle with one hand, press the chicken with the other hand, and tear the bones and chicken meat together, then finally cut off the remaining part of the side.
2. Cut the chicken thighs into slightly larger pieces than the dice, put them in a container, add salt, green onion, ginger, white pepper, cooking wine, grasp well, marinate for 15 minutes, the chicken to fishy taste.
3. cut the dried chili peppers into sections with scissors, chili seeds do not, onion cut onion section, ginger chopped, garlic sliced, prepare cooked sesame seeds and pepper.
4. pick up the marinated chicken within the onion and ginger, add cornstarch to grasp well, adding cornstarch can be fried chicken outside and tender inside
5. Add water to the pot to boil, the dried chili pepper section down to the boiling water over, fish out, drain the water for use, so that the frying chili pepper, chili pepper is not easy to scorch, fried chili pepper crispy.
6. Heat the oil in the pot, add the diced chicken and fry over high heat, set the chicken apart to prevent sticking together, fry the diced chicken to golden brown, take out and set aside.
7. Increase the oil temperature, into the diced chicken re-fried, the diced chicken fried crispy outside, drained of oil, to be used, the chicken pieces re-fried to achieve the effect of crispy outside, if you have been fried in oil, the chicken will be fried dry moisture, eat the taste is harder, Chai.
8. Pour out the oil from the fried chicken pieces, leaving some of the bottom oil, and stir-fry the dried chili pepper segments to get a spicy aroma.
9. Add peppercorns, a few knots of green onion, ginger, garlic slices, stir-fry
10. Add the diced chicken, then add sugar, then add the rest of the green onion knots, stir-fry quickly and evenly over high heat, add the white sesame seeds and stir-fry evenly, turn off the heat, serve on a plate.
Ingredients needed for [Shredded pork with fish sauce]: ½ catty pork tenderloin, 1 small bowl of preserved fungus, ½ carrot, 2 sharp peppers, oil and salt to taste, 1 tablespoon pickled pepper, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon sugar, 1.5 tablespoons cornstarch, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, ½ tablespoon cooking wine, 1 teaspoon chicken seasoning.
Steps to do.
1. Prepare the required ingredients, fungus should be soaked in advance, carrots peeled and washed, peppers washed and tipped to remove the seeds, pork use tenderloin, eat the taste more tender.
2. fungus, carrot pepper are cut into shreds, onion, ginger and garlic chopped, pickled pepper chopped.
3. cut the tenderloin into shreds, add wine, a little salt, half a spoon of starch, grasp well, marinate for 10 minutes, shredded meat with starch and wine marinade, so as to make the shredded meat tastes tender, no fishy taste.
4. the following to adjust the fish sauce, fish sauce ratio: fish sauce to adjust, first of all, prepare two spoons, a small just good. Sugar, starch a spoon, vinegar and soy sauce two spoons, only a small spoon of chicken essence, and finally add three spoons of water, six ingredients remember to clear, to ensure that the fish flavor good.
5. Add oil to the pot and heat, warm oil into the shredded meat, the shredded meat quickly dialed apart, the shredded meat stir-fry until the color turns white, the shredded meat will be served for use.
6. Add a little more oil to the pot, add the crushed pickled pepper, stir-fry over low heat until the red oil, then add the chopped onion, ginger and garlic stir-fry.
7. Add shredded carrots, shredded bell pepper, shredded fungus, stir-fry together, and stir-fry several vegetables until darkened and softened.
8. Add the shredded meat and stir-fry evenly, drizzle in the seasoned fish sauce, stir-fry over high heat until the soup becomes sticky, turn off the heat, serve on a plate.
Ingredients needed for [Kung Pao Chicken]: 1 chicken breast, half a cucumber, 1 small bowl of fried peanuts in oil, about 10 dried chili peppers, oil and salt to taste, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, ½ tablespoon of soy sauce, 1.5 tablespoons of sugar, 2 tablespoons of balsamic vinegar, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 1.5 tablespoons of cornstarch, 10 or so peppercorns.
1. Prepare the required ingredients. Remove the sinew from the chicken breast. Peel the skin off the cooked peanut rice.
2. Pat the chicken breast with the back of a knife to loosen the chicken meat so that it can be better tasted, then cut the chicken into dice, add white pepper, cooking wine, a little salt, grasp well, then add 1 tablespoon of starch and grasp well, add 1 tablespoon of oil and mix well, marinate for 5-10 minutes, diced chicken first marinated in taste, you can remove the fishy taste, sizing with starch, lock the moisture, stir-fry before adding a little oil and mix well, so as to make the chicken pieces more tender and smooth The chicken is also not easy to stick to the pan when frying.
3. Cut off the head and tail of dried chili pepper, then cut the dried chili pepper into segments, do not want the chili seeds, cut the cucumber into dice, chop the green onion, chop the ginger, slice the garlic, here comes the sauce, Kung Pao chicken is small lychee mouth, not big sour and sweet, take a small bowl, add 1 tablespoon of soy sauce, half tablespoon of soy sauce, 1.5 tablespoons of sugar, 2 tablespoons of balsamic vinegar, half tablespoon of cooking wine, 1 teaspoon of white pepper, 1 tablespoon of starch, a little salt, 3-4 spoons of Mix well, so that the sauce is ready.
4. Add oil to the pot and heat, warm oil into the diced chicken stir-fry, stir-fry the diced chicken until the color turns white, the diced chicken will be served for use.
5. Add peppercorns and stir-fry over low heat, stir-fry the peppercorns to slightly charred, fish out the peppercorns do not, add dried chili pepper segments, chopped green onion, minced ginger, garlic slices and stir-fry.
6. Add the diced cucumber and stir-fry evenly, stir-fry the diced cucumber slightly on it.
7. Then add the diced chicken and stir-fry evenly.
8. Add peanuts and stir-fry evenly, drizzle into the seasoned juice, stir-fry evenly over high heat, so that the juice are wrapped in the ingredients, turn off the heat, serve on a plate.
Ingredients needed: 2 eggs, 1 small handful of dried black fungus, 1 small handful of dried cauliflower, 100g pork loin, half a cucumber, oil and salt, 1 tablespoon of sesame oil, 1 green onion, 2 slices of ginger, 1 tablespoon of soy sauce, a little chicken essence, ½ tablespoon of starch, ½ tablespoon of cooking wine.
Steps to do.
1. Prepare the required ingredients, soak the black fungus and cauliflower well in advance and wash them well.
2. Crack the eggs into a bowl and beat them, cut the cucumber diagonally, then cut into diamond-shaped slices, cut the green onions and ginger into shreds, cut the pork tenderloin into shreds, add half a tablespoon of cornstarch and grasp well to sizing the meat, so that the shredded meat is tender and does not become hard, after the meat is sized, then add 1 tablespoon of oil and grasp well, so that the shredded meat is easy to fry apart, not sticky, not paste the bottom of the pan.
3. Add water to the pot and bring to a boil, then blanch the black fungus and cauliflower, boil for 1 minute, fish out the black fungus and cauliflower together and drain the water for use.
4. Add oil to the pot and heat, drizzle into the egg mixture, heat until the egg mixture becomes slightly solidified, then stir-fry the eggs into a block, set aside, the egg block should be fried tender, do not fry the old.
5. Add oil to the pot and heat, stir-fry the shredded meat, stir-fry the meat until the color turns white, then stir-fry the shredded onion and ginger for fragrance.
6. Add the black fungus and yellow cauliflower together and stir-fry evenly for about 1 minute.
7. Then add the cucumber slices and eggs and stir-fry evenly, add salt, drizzle with wine and soy sauce, stir-fry evenly, drizzle with 1 tablespoon of sesame oil, turn off the heat, serve on a plate, a colorful, flavorful and nutritious moo shu pork is ready.
【Stir-fried yam】Materials needed: 1 yam, half a carrot, 1 pepper, fungus, salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, water starch.
Steps to do.
1. Soak the fungus in warm water in advance, scrape the carrot to remove the outer skin. Then scrape the outer skin of the yam. When scraping the skin of the yam, it is best to bring disposable gloves to prevent your hands from getting the juice of the yam and getting allergic to itching.
2. Cut the yam into slices with a diagonal knife. Put the yam slices into water, drip a few drops of white vinegar and soak them to prevent the yam from oxidizing and turning black in color.
3. Cut the carrots diagonally into sections and then into diamond-shaped slices, remove the tips and seeds of the peppers and cut them into diamond-shaped slices, cut the ginger into dice, and pat the garlic and chop it.
4. Add water to the pot and boil, then blanch the yam for about 2 minutes, the yam is transparent color, the yam will be pulled out, immediately put into cold water to cast cool, fish out the water to drain for use.
5. Bring the pot of water back to a boil, blanch the fungus for 1-2 minutes, fish out the fungus and drain the water for use.
6. Add the oil to the pan and heat, then add the ginger and garlic to sizzle.
7. Add the carrot slices, pepper slices, fungus together with high heat and stir-fry the carrot until the color turns dark.
8. Add yam slices together with high heat stir-fry evenly, add salt, chicken, stir-fry evenly, drizzle into the appropriate amount of water starch hook thin thickening, high heat stir-fry evenly, turn off the heat, serve on a plate. A plate of bright colors, light taste beautiful stir-fried yam is ready.
【Fried yam with Dutch beans】Required ingredients: 250g of Dutch beans, 250g of yam, the right amount of fungus, the right amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, the right amount of water starch
Steps to do.
1. Soak the fungus in warm water for 3-4 hours in advance, until it becomes soft and regains its crystal clear shape.
2. Wash the Dutch beans and remove the shreds from both ends, scrape the skin off the yam, wash it, and cut it into diamond-shaped pieces.
3. pot with water to boil, add a little salt, down into the Dutch beans blanching, the Dutch beans blanching until the color darkens, cooked, blanching add salt, you can make the Dutch beans more green color.
4. fish out, put in cold water to cast cool, fish out and drain, set aside, blanch and put in cold water to cast cool, can keep the Dutch beans crisp and tender.
5. Bring the water to a boil, blanch the fungus and yam for 1 minute, pull out and drain the water.
6. Heat the oil in the pot, add the minced garlic and stir-fry over low heat, stir-fry the garlic to get the aroma of garlic, do not stir-fry.
7. Add the Dutch beans stir-fry evenly, then add the fungus and yam, salt, chicken, stir-fry evenly over high heat, drizzle a little water starch hook thin gravy, stir-fry a few times over high heat, turn off the heat, serve on a plate.
【Steamed prawns with garlic and vermicelli】Required ingredients: 1 catty of prawns, 1 handful of vermicelli, 2 heads of garlic, 2-3 small rice chillies, oil and salt to taste, 1 green onion, 1 tablespoon of oyster sauce, 1 teaspoon of chicken essence, 1 teaspoon of white pepper, 2 teaspoons of sugar, 2 tablespoons of steamed fish soya sauce
Steps to do.
1. the prawn spear, shrimp whiskers and shrimp feet cut off, cast clean, with a toothpick from the third section of the shrimp back to pick out the shrimp line, fans put in warm water to soften.
2. Cut the scallions into thin shreds and soak them in water, cut the chili pepper rings from the millet chili, and chop the garlic into minced.
3. Use a knife to slice the back of the prawns, do not slice through, and then turn over to both sides of the pressure, flattened, and then use the back of a knife on the shrimp meat, chopped a few times across the shrimp tendons cut off, so that the prawns will not be twisted after the heat, seven twists and turns.
4. Take the softened vermicelli and spread it in a plate.
5. Place the prawns one by one, turn around and arrange them on top of the vermicelli in the dish, with the heads of the prawns facing out and the tails facing in, in the shape of a flower.
6. Stir-fry the garlic: add salad oil to the pan, add 2/3 of the garlic in cold oil and stir-fry over low heat, do not use high heat, high heat tends to make the garlic paste. During the stir-fry, keep stirring the garlic with a spoon to heat it evenly and prevent it from burning and scorching. Stir-fry the garlic over low heat until it starts to float slowly and turns light yellow in color. Add the remaining 1 portion of raw garlic, stir-fry evenly, and stir-fry a little to get the garlic flavor.
7. Turn the fried garlic around and drizzle it over the shrimp, keeping the amount of garlic to yourself. Put a layer of plastic wrap on the plate to prevent the steam water from entering the plate when steaming.
8. Add water to the steamer and bring to a boil, place the plate on the steamer drawer, cover the pot and steam the prawns for 10 minutes on high heat.
9. After the time, remove the plate, remove the plastic wrap, put the shredded scallions into the middle of the plate, then turn around and sprinkle with chili rings, turn around and drizzle with steamed fish and soy sauce, add oil to the pot and heat the oil until it smokes, drizzle the hot oil on the shredded scallions, and turn around and drizzle on the shrimp can be, a colorful and flavorful blossom is ready.
【Dry-fried tenderloin】Required ingredients: 300g pork tenderloin, oil and salt to taste, ½ teaspoon ginger powder, ½ teaspoon white pepper powder, ½ tablespoon cooking wine, battering ingredients: 2 tablespoons plain flour, 4-5 tablespoons cornstarch, 1 egg
Steps to do.
1. Cut the loin first into half-centimeter-thick slices, then cut the loin into two-centimeter-wide strips.
2. Add white pepper, ginger powder, cooking wine, 1 tablespoon soy sauce and a pinch of salt to the loin, grasp well, grasp until sticky and marinate for 10 minutes, this will remove the fishy taste of the meat from the loin.
3. Prepare the ingredients for the batter, the ratio of starch to flour is: 3:1, one egg is enough. 4. Crack the egg into a bowl, add the flour and starch and mix well. Add 1 tablespoon of oil or salad oil and stir well. Add oil to increase the brightness and crispness of the batter.
5. Use chopsticks to pick up the paste, the paste can hang on the chopsticks, slowly flow down, it is ready, if the blend is thin, you can add some starch in moderation. The correct way is: first mix all the powders evenly and then add water, stir and mix well and no lumps, then put oil and mix well.
6. Drizzle the batter into the tenderloin, scrunching well so that the batter is evenly coated with the tenderloin.
7. Add the oil to the pot and heat to 70 percent hot, if you do not grasp the temperature of the oil, first into a loin, immediately around the loin immediately floating dense bubbles, the oil temperature can be, one by one into the loin frying system, the loin fried until set, the loin out, if the oil is not much, the loin frying system in batches, fried loin do not pour all at once into the frying pan, then it will be fried into a ball.
8. Increase the oil temperature to 8-9% hot, add the tenderloin and fry for half a minute, turning the tenderloin from time to time so that the color of the tenderloin is consistent, fry the tenderloin until the color is golden brown and there is a rustling sound when it is turned, take the tenderloin out, drain the oil, put it on a plate and serve with dipping pepper salt or tomato salsa. A plate of crispy fried loin is ready.
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