How to match dishes 6 dishes, how to match 16 dishes

Hello!! Let's talk about it separately. Breakfast and lunch are divided.

One: Breakfast:

Reason for collocation:

It is very important to eat a good breakfast, because children have to study continuously for 4 or 5 hours in the morning, and there are recess activities, if you do not eat or eat breakfast well, there will be a feeling of hunger, dizziness, lack of concentration and palpitation and other hypoglycemic reactions in the last two classes, which not only affects learning, but also harms the body, so you must eat breakfast well.

The problem is that because the cerebral cortex is still in a state of inhibition after waking up in the morning, many children have a poor appetite and eat less, so breakfast is characterized by small size, high quality, and high calories!

Foods that are resistant to hunger and easy to digest and absorb, such as eggs, milk, bread, cakes, sugar, jam, steamed buns, pancakes, fried trowel slices with eggs, soy milk, noodles, poached eggs, ham sausages and sausages, etc.

Two: Lunch:

Reason for pairing: As a main meal of the day, the main and non-staple foods of lunch should be rich and varied. If you follow the standard of a 15-year-old student, then you can follow the following arrangement:

50 grams of lean meat, 50 100 grams of soy products, 250 grams of green vegetables. Lunch energy should account for 30 to 35 of the total energy of the whole day, the characteristics of lunch is to pay attention to the thickness of the match, dry and thin matching, main and sideline food matching, meat and vegetable matching, dish color matching, cooking methods to diversify, and strive to achieve color, fragrance, taste, shape and good.

The standard pairing is three dishes and one soup: meat dishes, meat and vegetable pairings, vegetarian dishes and soups.

Here's how to pair meat and vegetarian dishes:

Scrambled eggs with spinach.

Stir-fried shredded pork with leeks + salt + chicken essence.

Oily lettuce + eggs + chicken essence.

Stir-fried meat with celery + salt + chicken essence.

Water spinach, cauliflower + garlic mash stir-fried + salt + chicken essence.

Stir-fried meat with bitter gourd + chili pepper + salt + chicken essence.

Winter melon ham + salt + monosodium glutamate + water starch thickening.

Steam the pumpkin in a pot.

Watermelon rind + salt + monosodium glutamate + sesame oil tossed.

Scrambled eggs with cucumber + words + chicken essence.

Potato stew + salt + soy sauce + chicken essence.

Scrambled eggs with tomatoes + salt + chicken essence.

Eggplant stew + salt + soy sauce + chicken essence.

Stir-fried pork slices with onions + salt + soy sauce + chicken essence.

Minced meat tofu + chili sauce + salt + chicken essence.

Soybean sprouts stewed with tofu + salt + chicken essence.

Stir-fried leeks with mung bean sprouts + salt + chicken essence.

Stir-fried meat with chili pepper and green pepper + salt + chicken essence.

White radish, carrot, stir-fried meat + salt + soy sauce + chicken essence.

Beef, pork, lamb, and chicken can all be braised in the braised meat. + soy sauce + salt + essence of chicken.

Stir-fried meat with garlic sprouts + salt + soy sauce + chicken essence.

Three: Dinner:

Dinner should account for 30 to 35 percent of the day's total energy, and the variety is basically the same as lunch.

It is best to eat fish 2 to 3 times a week.

Fifth, dried shrimp cooking:

First, put the dried shrimp in a bowl and soak it in cooking wine to soften.

1. You can boil winter melon or boil winter melon soup.

2. Dried tofu, cut into thin strips, and cook the dried shrimp together. , scallops to cook:

Put the diced dried scallops in a bowl and soak them in cooking wine until soft, then steam them through water, or crush them by hand and set aside.

Scallops and turnips:

Cut the best radish into cubes, fry it in a pot, add scallops, simmer over low heat, (do not add salt first, scallops have a salt taste), add pepper and a little monosodium glutamate, you can.

Scrambled eggs: Put the scallops in the beaten egg mixture and stir-fry over high heat. , white cut meat:

Pork hind leg, cooked whole, thinly sliced, perpendicular to the lines of the pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip and eat. , sausage method:

Slice it, steam it over water, and steam it out.

You can also fry the green peppers first, and then pour the steamed sausages into it and fry them.

Also, when the snow peas are just on the market (at this time they are tender and refreshing), the snow peas are fried and steamed sausage slices without chili peppers. , Fried chicken wings:

Wash the chicken wings and drain the water, put salt, pepper, a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, and then drag it in the egg white, and then dip it in breadcrumbs, to stick tightly, and then put it in the oil pan to fry, first a little smaller fire to fry it, and then a larger fire to make the appearance golden, salted and dried fish method:

The fish is large and salty, and you can burn the pork belly or row it straight without salt.

Cut into pieces, put oil in the pot, fry the meat first, then add the fish, fry it, add cooking wine, add water to drown the fish, burn it over low heat (keep the water like it is on and not on it) for 1-2 hours, you think it's rotten, drain the water on high heat, don't be too dry, add pepper, a little monosodium glutamate, put a little sugar, add a little chives. Come to an end.

First of all, let's talk about the origin of the 5 cent. That's the story of someone born in the late 60s. Whenever the family eats jajangmyeon, adults often give the children in the family a dime to buy minced meat.

Generally, the meat filling in the non-staple food store does not need a ticket, and it is packed in a large aluminum basin, and a scraper is placed next to it, and the meat filling is scraped for a dime. The children usually tell the salesman uncle and aunt for a long time, hoping to scrape a little more. When I meet a smart child (like me), I usually ask the salesperson to scratch 9 cents, and the trick is as follows:

1. A dime must be exchanged for steel crash, preferably one penny.

2. Be sure to go in with a crying little face, and it is best to bring out even the snot.

3. I took out 9 cents from my pocket and cried that I lost a penny on the way back, and if I couldn't buy minced meat, I would be beaten when I went home. Weep bitterly when necessary, the more miserable the better.

Points to note: 1, it must be 9 cents, and it must not be 8 cents.

2. Be sure to find a male salesperson, or an aunt, and the little girl generally does not eat a set.

The salesperson would definitely believe it, and the usual scraper tends to have a little more meat filling than usual.

If 5 times, you can accumulate a lot of wealth - 5 cents. Of course, at that time, jajangmyeon was not often eaten at home, so there was no need to worry about the salesperson finding out about your tricks.

Then it's time for a big meal :

First course: appetizer salad.

At that time, the Chinese medicine shop in Wangfujing sold bulk, paper-wrapped, and quite large "Hawthorn Spleen Strengthening Pills", which had a mellow taste and moderate sweetness and sourness. Especially durable, generally one pill can be taken for 3-4 days. How to eat:

Lick with your tongue and gently scrape your teeth. If you want a piece of the pie, don't say no! Because one bite is on:

How much? No more, no ..

Cost: 2 cents.

Second course: A mouth-watering main course.

The current Oriental Plaza is the original Dongdan vegetable market in the direction of Dongdan, and there will be a big pot in the cotton door curtain in winter, and the pig brain is stewed in the pot. A layer of coriander and chopped green onions floats on. It was steaming in a small bowl and was oily. The taste is absolutely unforgettable.

Cost: 2 cents.

Third course: a snack with a long aftertaste.

At that time, Liubiju bought a kind of pickles dipped in sesame seeds, cut them into threads and threads, and on the way to school, pulled out a trace of it and ate it while walking. It was definitely impressive for the students. Nowadays, you can occasionally find that there are pickles like that on the market, but the taste is greatly reduced, maybe it is the people who have changed, not the pickles......

Cost: 1 cent.

It is better to treat six dishes with 3 hot dishes, 2 cold dishes, and 1 soup.

When you order a meal, you can order one dish per person, and you can order as many dishes as you want to eat. For example, if you have a meal for 4 people, you can order 2 hot dishes, 1 cold dish, and 1 soup. For 6 people to eat, order 3 hot dishes, 2 cold dishes, and 1 soup.

Cold dishes are indispensable in vegetarian dishes, and they can be served quickly, so you can eat them before meals to avoid excessive meat. If the amount of dishes is small and not enough to eat, you can temporarily add 1 to 2 vegetarian dishes.

Precautions for a la carte treat:

When you invite guests, you should use dark vegetables as the main color, with a variety of colors, such as dark green, orange-yellow, red, purple and black vegetables, which can not only increase appetite, but also contain a variety of nutrients.

On the basis of the combination of red meat and white meat, you can order more things that are not often eaten at home, such as eating less fish at home, you can give priority to some fish, and it is recommended to make some steamed, so that it is easier to judge whether it is fresh.

How to mix 12 dishes, let's explain the 12 dishes on the wedding menu:

1. The wedding banquet menu consists of 12 dishes.

1. Meat and vegetable matching.

For a 12-dish wedding banquet, there will be about 7 meat dishes, plus 2 vegetarian dishes, 2 cold dishes, and 1 plate of fruit. Among them, pork, chicken, fish, lobster, etc. are more common choices for meat dishes, and vegetarian dishes and fruits are mainly selected with seasonal ingredients at that time.

2. Formulate the name of the dish.

The names of the dishes at the wedding banquet are generally suitable for such an auspicious and festive occasion as the wedding. For example, baked lobster in soup can be named group of dragons to celebrate Xinxi; Plum cabbage button meat, can be named Tian auspicious; Lotus seed red bean paste, can be named 100 years kaihao and so on.

Rural Banquet Menu 24-Course Pairing:

1. Cook vegetables. The common roasted dishes for rural wedding banquets are: soybean roasted pig's trotters, bamboo shoots roasted beef, green bean roasted goose, potato roasted chicken, garlic roasted eel, braised belly strips, braised fish pieces, dry roasted hoof tendons, konjac roasted duck, taro roast chicken, etc.

2. Dry pot. The common types of dry pot for rural wedding banquets are: dry pot shrimp, dry pot pork ribs, dry pot tea tree mushroom, dry pot chicken, dry pot rabbit, etc.

3. Cold salad.

The common cold dishes for rural wedding banquets are: cold fungus, pepper chicken, green pepper preserved eggs, cold belly strips, braised duck, pickled pepper and phoenix feet, garlic white meat, cold pork ears, husband and wife lung slices, etc.

4. Special dishes.

The special dishes of the rural wedding banquet area are: diving rabbit, saliva chicken, Sichuan-style back-to-the-pot meat, boiled pork slices, spicy chicken, mapo tofu, kung pao chicken, double pepper beef, boiled shrimp, steamed crab, etc.

5. Soup. Common soup dishes for rural wedding banquets include: assorted soup, corn pork rib soup, group fish soup, cuttlefish ginkgo soup, sour radish and duck soup, mushroom chicken soup, radish beef soup, black chicken soup, winter melon pork rib soup, three fresh soup, etc.

6. Steamed vegetables. The common steamed dishes for rural wedding banquets are: steamed pork, plum cabbage button meat, wine rice button meat, steamed eggs with minced meat, pearl balls, steamed pork ribs with lotus leaf glutinous rice, steamed pork ribs, steamed sea bass, Dongpo elbow, etc.

Summary. Kiss <>

1. A taste plate, thick soup Buddha jumping over the wall, wolfberry osmanthus balls, butter cheese baked shrimp, duck roe boiled baked crab, steamed tiger grouper, soy sauce silver silk abalone, snowflake beef ribs, vegetable gall black cucumber, boiled swimming shrimp, seahorse duck soup, siu-mei platter, splendid sea double treasure, Hongyue barbecued pork crisp, southern milk hanging roast chicken, seasonal fruit pot.

How to match 16 dishes.

Kiss <>

1. A taste plate, thick soup Buddha jumping over the wall, wolfberry osmanthus balls, butter cheese baked shrimp, duck roe boiled baked crab, steamed tiger grouper, soy sauce silver silk abalone, snowflake beef ribs, vegetable gall black cucumber, boiled swimming shrimp, seahorse duck soup, siu-mei platter, splendid sea double treasure, Hongyue barbecued pork crisp, southern milk hanging roast chicken, seasonal fruit pot.

16 wedding menu recommendations.

2. Eight flavor plates, goose paw buckle mushrooms in abalone sauce, steaked seasonal vegetables with ham and bamboo sun, baked crab in Sin Chew curry, braised prawns with butter in soup, broccoli in oyster mushroom sauce, global fashion fresh fruits and vegetables, matsutake mushroom and fish maw wing column soup, Fulu Hongyun suckling pig spelling, bull's eye with honey beans, wolfberry ginseng chicken, stewed papaya with snow clam and white fungus, golden garlic black bean abalone, steamed eastern star grouper with fresh dew sauce, fried rice with dragon emperor egg, and Shuanghui.

You can combine up to 35 different dishes.

Solve with the number of combinations, i.e. select 3 out of 7 different dishes for all different combinations. According to the formula for the number of combinations, there is: c(7,3) =7!

Therefore, 35 different combinations can be created for every 3 pairings of 7 different dishes.

Combinatorial number is a concept in combinatorics that represents the number of combinations of m elements taken from n different elements, usually expressed as c(n,m) or (n choose m). The number of combinations of swift keys for m elements selected from n different elements is equal to the number of permutations of m elements selected from n elements (i.e., a(n,m)=n!)./(n-m)!

Divide by the number of repetitions m!.

The side dish is to combine several main ingredients that have been processed by knife work reasonably and appropriately according to the quality requirements of the dish to make it a dish or a table dish.

The matching of the color of the dish is to match the main ingredients of the dishes with the color of the ingredients beautifully and generously, and use the ingredients to set off the main ingredients and highlight the main ingredients, so that the dishes are cooked and mature with a certain sense of beauty.

The matching of the number of dishes is the number of main ingredients and ingredients of the dishes, which is called a single ingredient without any ingredients, and when the dishes are equipped with the main ingredients, ingredients or a variety of ingredients, the main ingredients must be highlighted, so that the ingredients play the role of foil, foiling and supplementing.

The matching of the amount of side dishes, when preparing a variety of dishes with main and auxiliary raw materials, the main ingredients should occupy the main position in quantity. For example, "stir-fried shredded pork and garlic sprouts", "stir-fried shredded pork and leeks" and other seasonal dishes, mainly eat the umami of garlic sprouts and leeks, so the preparation should make garlic sprouts and leeks dominant, if the season has passed, this dish should be based on shredded pork.

Matching of side dishes: The light flavor of the ingredients sets off the strong flavor of the main ingredients, such as: three round grilled duck (three rounds are carrots, green bamboo shoots, potatoes) and so on. This type of dish is light, such as "roasted double winter (shiitake mushrooms, winter bamboo shoots)", "fresh mushroom roasted tofu", etc.