Eighteen courses with a full recipe for a table including wine

Braised chicken nuggets. Ingredients: chicken, 3 fresh shiitake mushrooms, 1 carrot, 1 red and green pepper, minced garlic, a little ginger, cooking wine, caster sugar, soy sauce, appropriate amount of chicken essence.

1. Wash the chicken and cut it into cubes. Cut the mushrooms and carrots into pieces, and cut the red and green peppers into small pieces for later use.

2. Heat the oil in a pan and add the garlic and ginger slices until fragrant.

3. Put in the chicken pieces and stir-fry a few times, add cooking wine, caster sugar, soy sauce in turn, and then put in an appropriate amount of water and boil over high heat (the water is not over the chicken).

4. When the soup is halfway through, put in the chopped mushrooms and carrots and continue to cook 5. When the juice is almost collected, add the sharp pepper and chicken fiber and stir-fry a few times.

Tips: 1. There are no fresh mushrooms, but you can also use the kind that is made with water.

2. There is no mention of salt here, because the saltiness of the braised is basically enough, and if the taste is particularly heavy, you can add a little salt.

Roasted chicken nuggets with potatoes.

Ingredients: 1/2 chicken, 2 potatoes, oil, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, bean paste, sugar.

1. Wash the chicken and make soup for half of it. Cut the other half into cubes and blanch. Peel the potatoes and cut them into cubes.

2. After the pot is hot, pour oil, put the potatoes, fry over low heat until browned on both sides, and serve.

3. Add ginger and garlic to stir-fry until fragrant, stir-fry the chicken pieces on high heat for 5 or 6 minutes, so that the moisture of the chicken pieces is basically dry.

4. Add cooking wine, light soy sauce, dark soy sauce to color, add a little bean paste, sugar, stir-fry evenly, add water, simmer for 10 minutes, put potatoes, simmer for 20 minutes, season, drain the soup, and then get out of the pot.

Tips: If you add bean paste to this dish, you don't need to put salt, or it will be too salty. The potatoes are not easy to deform when they are fried and stewed, and the chicken pieces are fried for a while, which is more fragrant.

Crispy meat. Ingredients.

400g of tenderloin, 10g of cooking wine, 10g of dark soy sauce, 5g of sugar, 1g of pepper, 4g of salt, 5g of chicken broth and 40g of starch, 2 eggs, 10g of sesame pepper, 10g of sesame oil

Steps. 1. First, cut the tenderloin into strips with a thickness of about 1 cm.

2. Then prepare a bowl, knock in two eggs and stir up, add starch, dark soy sauce, material Xiangzhi hand wine, sugar, pepper powder, salt, pepper, sesame oil, stir into a batter, if it is too dry, you can add another egg, do not add water, pour in the tenderloin and evenly coat it with flour paste.

3. Pour oil from the pot, boil until 8 is hot, put the tenderloin into the pot, put it into the pot one by one, prevent it from sticking to a piece, turn it back and forth with a spoon, and fry it until the surface is slightly yellow.

4. Heat the oil again, fry it again, fry it until the surface is golden brown, and the fragrant but not greasy crispy meat is ready.

Braised pig's trotters. Ingredients.

Ingredients: 2 pork trotters, appropriate amount of green onion and ginger, 10g of cooking wine, 5 rock sugar, appropriate amount of salt, 5g of monosodium glutamate, 20g of dark soy sauce

Excipients: 5 Sichuan peppercorns, 10g wild orange pepper, 2 bay leaves, 2 cloves, 5g cumin, 1 small piece of cinnamon, 1 piece of tangerine peel.

Steps. 1. Put all the accessories into the bag first, then chop the pig's trotters into small pieces, put cold water into the pot, remove the blood and water impurities, and then remove them and wash them with cold water.

2. Then put the pig's trotters into the pressure cooker, pour in cooking wine, sugar, plus ginger slices, green onions, and the pig's trotters with dark soy sauce water, put in the marinade bag, cook for 30 minutes, put salt before leaving the pot, and season with monosodium glutamate.

1. [Vegetarian fried oyster mushrooms].

In addition to meat and vegetables, mushrooms, fungus, and other mushroom dishes are also frequent guests at my table. It's easy to make, but it tastes great.

2. [Cold lotus root slices].

Cold lotus root slices are a classic cold salad side dish, the taste is fresh and fragrant, refreshing and greasy, and it goes with wine and rice. Nowadays, you can buy fresh lotus root all year round, and it is not expensive, you can buy it at any time. The lotus root you buy home can be eaten raw and cooked, stir-fried, stewed, fried, no matter which way you do it, it will be a plate of delicious dishes.

3. [Sheep Scorpion].

After a long time of stewing, the sheep scorpion is conducive to promoting the absorption of calcium and achieving the effect of calcium supplementation. My mother stewed meat sheep and scorpions, and my family liked to eat this kind of meat. The stew is a ready-made ingredient bought at a butcher's shop, which is more authentic, tasty and hassle-free.

4. [Braised hairtail fish].

The supermarket bought 1 icefish hairtail, removed the internal organs and black membrane, and cleaned it. Cut into appropriate length segments, add 1 gram of salt, appropriate amount of cooking wine, ginger slices and marinate for a while. Removing the black film and adding cooking wine helps to remove the smell.

Put an appropriate amount of cooking oil in the pot, and after the oil is hot, add the minced green onion and ginger and stir until fragrant. Pour in the hairtail segments and fry them to help set the shape, so don't flip. Add an appropriate amount of hot water, just over the hairtail.

Add 3 tablespoons of soy sauce, 2 grams of salt, 1 tablespoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of cooking wine, and simmer until the hairtail is ripe and the juice is reduced.

5. [Roasted eggplant].

Cut the long eggplant into hob pieces, cut the bell pepper into small pieces, peel some garlic, and crush it with a knife for later use. Put an appropriate amount of oil in a pan, pour in the eggplant and stir-fry until tender. Most of the eggplants in the restaurant are fried, so if you make them at home, you can add more vegetable oil than usual, and stir-fry them.

Stir-fry the eggplant on a plate and set aside. Heat the bottom oil in the pot, add a part of the garlic and stir-fry until fragrant, then pour in the eggplant and stir-fry well, add light soy sauce, vinegar and sugar, and stir well. Add some minced garlic and stir-fry to taste.

6. [Sauce pig's trotters].

The pig's trotters are chopped into small pieces, and when they can be bought, let the stall owner help chop them into small pieces of the right size. Put water in the pot and cool the pig's trotters in the pot. Bring to a boil and skim off the foam, add star anise, fragrant, nutmeg, grass fruit, green onion, ginger and garlic, soy sauce, light soy sauce, salt, and simmer for about 3 hours.

It can also be cooked in a pressure cooker.

Summary. Hello dear, the 12 dishes of the family banquet menu are as follows. Gollum pork, plum cabbage button pork, mushu meat, fish-flavored shredded pork, Dongpo pork, lotus leaf steamed pork, braised pork, shredded pork with Beijing sauce, shredded green pepper pork, ants on the tree, braised lion's head, garlic white meat.

Hello dear, the family source feast recipe 12 dishes are as follows. Gollum pork, plum dried cabbage button pork, potato mushu meat, fish-flavored shredded pork, Dongpo pork, lotus leaf steamed pork, braised pork, shredded pork with Beijing hail bridge sauce, shredded green pepper pork, ants on the tree, braised lion's head, garlic white meat.

Braised pork with dried mushrooms and bamboo shoots - a classic New Year's dish, add some shiitake mushrooms and dried bamboo shoots, delicious and greasy. Ingredients: 500 grams of pork belly, 150 grams of dried wild bamboo shoots, 3 slices of spike source ginger, 4 green onion roots, 3 tablespoons of red chai state roasted soy sauce, 15 grams of rock sugar, 3 grams of salt.

Method: 1. Soak the dried bamboo shoots for 3 hours in advance; 2. Prepare ginger and shallots, rock sugar, and braised soy sauce; 3. Cut the pork belly into cubes and evenly proportionate in size. 5. After the bamboo shoots are soaked, they need to be blanched and then cut into sections.

6. Mix the seasoning with the pork belly and simmer in a casserole.

Oysters and scattered friends of fried tofu - tofu acacia, meaning that they are all blessings. It's simple, fast and nutritious. Method:

Cut the tofu into small pieces with uniform thickness, fry them in a pan until they are slightly yellow, add 2 tablespoons of oyster sauce, 1 tablespoon of tomato paste, an appropriate amount of water, chopped green onions, soy sauce, refined salt, simmer a dig of liquid and simmer out of the pot, make flowers with tomato skin, sprinkle with white sesame seeds, it looks good and delicious.

Fried lotus root balls - meaning reunion, fried meatballs can be put into soup, stew, and burned. Ingredients: 800 grams of pork key stuffed, 400 grams of lotus root puree, 2 eggs, 10 grams of ginger, 10 grams of green onions, 15 grams of light soy sauce, 5 grams of salt, 25 grams of starch, 200 grams of Qingtan trembling water, a little thirteen spices, 1000 grams of cooking oil.

Method: In addition to water and refined salt, mix all the ingredients, add water in batches to stir strongly, then add refined salt and stir evenly, squeeze out the balls from the tiger's mouth, fry them in the pot, take them out after floating, and re-fry them until the outer layer is crispy and served.