Let s recommend a few beautiful dishes that are suitable for the holidays.

Many friends like to go to restaurants for the holidays, in fact, it is also a good choice to make a few dishes at home for the holidays. 1. Stir-fried shredded mutton.

Ingredients: 200 grams of shredded mutton from the grassland, 250 grams of shredded bamboo shoots, 25 grams of wet shiitake mushrooms, 25 grams of green and red pepper red, 15 grams of egg white. Seasoning:

Teaspoon of shredded ginger, 3 teaspoons of dark soy sauce and shredded green onion, 1 teaspoon of pepper and sesame oil, tablespoons of Shao wine and wet starch, 500 grams of vegetable oil.

How to make:1Put the shredded lamb into a basin, add egg whites and wet starch and mix well.

2.Take another bowl, add sesame oil, pepper, dark soy sauce and starch, mix into juice and set aside. 3.

When the oil spoon is boiled in the pot until it is 50% hot, put the shredded mutton into the oil and stir until cooked, and pour it into a colander spoon. 4.Put a little oil in the wok, heat it and add shredded ginger, shredded green onions, shredded green and red peppers, shredded bamboo shoots, shredded mushrooms, and fry thoroughly, add fried shredded mutton, add cooking wine, add the sauce, stir well, add a little cooked oil and put it on a plate.

Features of this dish: This dish is made of grassland Xingfa mutton, which is delicious, tender and refreshing, and rich in nutrition. The side dishes are made of shredded bamboo shoots, shiitake mushrooms, green and red peppers, etc., which are bright in color and luster to increase appetite.

2. Crispy chicken ingredients: grassland Xingfa green bird chicken, gives, ginger, rice wine, cloves, pepper, angelica, cardamom, tangerine peel, 1000 grams of soybean oil (about grams), sweet noodle sauce, 0 grams of sesame oil Preparation method:

Remove the internal organs of the chicken, wash it, and smash the chicken wing bones and chicken thigh bones with the back of a knife. With refined salt, soy sauce, rice wine, sugar, pepper, cloves, pepper, angelica, cardamom, tangerine peel and other seasonings repeatedly rubbed inside and outside the chicken body until the flavor, and then stuff the residue and chives, ginger and other pieces into the chicken belly to marinate for about an hour.

Put the marinated chicken into a steaming tray, steam it on the basket with a strong fire for about 1 hour, until the chicken thigh bone joints are yellow, take it out, wipe the rice wine while it is hot, and dry it for later use.

Put the pot on the fire, put the soybean oil to burn until it is hot, put in the dried chicken, fry it until the color is yellow and crispy, put it into the plate according to the shape of the chicken after changing the knife, pour on the gram of sesame oil, and serve it on the table with the flavor dish made of sweet noodle sauce and small sesame oil, that is.

Tips for cooking crispy chicken:

The right selection of ingredients is crucial to ensure the quality of the finished dish of crispy chicken. It is better to choose grassland Xingfa green bird chicken.

Removing the fur and coarse skin is the premise of making crispy chicken. If the fur and rough skin of the chicken are not removed, it will affect the beauty of the finished dish.

Deep-frying is the key to success or failure in making crispy chicken. Unused soybean oil must be used. Second, the method of frying should be fried at one time by boiling oil. When frying, the oil temperature should be controlled at about 70%, not too high or too low.

Production method: Ingredients: lotus root, ham, green pepper, dried bean curd accessories:

Lao Gan Ma Hot Sauce Soy Sauce Salt Ingredients: 1 section of lotus root, 100 grams of ham, 1 green and red pepper, 1 piece of dried tofu, 4 pieces of dried tofu, seasoning: 2 tablespoons (30ml) of Lao Gan Ma hot sauce, 1 tablespoon (15ml) of soy sauce, 1 2 teaspoons (3 grams) of salt

1) Remove the stems and seeds of the green and red peppers, wash them and cut them into cubes. Dice the ham. Dice the dried tofu.

Peel and wash the lotus root and cut into cubes. 2) After the wok is hot, pour in the oil, and when the oil is hot, pour in the diced tofu and stir-fry over high heat for 1 minute until the surface of the diced tofu turns slightly yellow. Pour in the diced lotus root and stir-fry for 2 minutes.

3) Add the Lao Gan Ma hot sauce, stir-fry the soy sauce and salt evenly, pour in the diced ham, diced green and red peppers, and continue to stir-fry for 1 minute. Super verbose: **This is a quick dish, but also a side dish.

All the ingredients in the dish can be combined and matched using the existing food around you, but Lao Gan Ma hot sauce is indispensable, which is a taste guarantee. **Because the taste of lotus root is very sweet and fragrant, I do not recommend everyone to use pepper or chicken essence, monosodium glutamate and other seasonings in this dish. **The lotus root should be cut at the end, which can reduce the time that the lotus root is in contact with the air and avoid blackening.

If you cut the lotus root and it will take a long time to stir-fry, soak the lotus root in water to avoid oxidation and blackening.

Fried lobster with green onions, diced chicken from the palace, and small sweet brown ......

Pearl balls are good-looking, delicious, and rich in nutrients, and simple and easy to make! Follow-up: The important thing is the practice:

Ingredients: minced meat, egg white, green onion and ginger, salt, sugar, monosodium glutamate, oil, soy sauce, fragrant rice. Method:

1. Originally, I was going to use glutinous rice, but unfortunately there was no one at home, and the glutinous rice I prepared was boiled porridge by the Queen Mother, but there was some long-grain fragrant rice at home, so I made do with it and soaked it in water for a morning. 2. Chop the minced meat finely, add an egg white, add the finely chopped green onion and ginger, add a spoonful of oil, add various spices and mix well, shake until elastic, and use a spoon to form a mouthful-sized ball. 3. Roll in the soaked rice, put it on a plate with sesame oil, and steam it in the upper drawer.

Troublesome and powerful, so hard) Supplement: Roast chicken: Ingredients:

700 grams of 1 chick, 15 grams of green onions, 15 grams of ginger, 50 grams of lettuce, 3 tablespoons of soy sauce, 3 teaspoons of cooking wine, 2 tablespoons of green onion oil, and a cup of soup. [ Operation: Open the chicken from the back with a blade, pat it flat with a knife a few times, and smear the whole body with soy sauce.

Cut the green onion into large pieces and pat the ginger loosely into chunks. Wash the lettuce and set aside. Put the chicken into a baking tray, add green onions, ginger, cooking wine, soup, and green onion oil, put it in the oven, and bake it on high heat for about 15 minutes.

Cut the roasted chick into pieces 3 cm long and 1 2 cm wide, put them on a plate as they are, and pour the original juice of the roast chick. Serve with lettuce. (Is this okay?)

Follow-up question: Let's have a few more simple ones, and I guarantee that you are satisfied with the answer: Tianle Tofu Ingredients:

Northern Tofu . Minced beef, onion, mushrooms, green garlic, celery, carrots. Salt, chicken essence, cooking wine, chili oil.

Features: Tender and refreshing, rich in nutrients. Operation:

1. Cut the mushrooms, green garlic, onions, celery and carrots into small cubes, sit in an oil pot, put the onion dices in the pot, add the minced beef and stir-fry, add cooking wine, chicken essence and salt to taste, fry and take out for later use; 2. Take a utensil, put the tofu in, crush it with your hands, add the eggs and beat them, add cooking wine, chicken essence and salt and stir well to make the eggs and tofu melt; 3. Sit in the pot and pour in the oil, wait for the oil to heat and stir-fry the diced vegetables for a while, put in the stirred tofu and stir-fry over high heat, add the minced beef and stir-fry evenly after the oil is cooked. (Is this okay?) Follow-up:

As a token of my appreciation, I would like to add 10 points! : Thank you very much!

Trouble, thanks!

As a foodie, in addition to visiting my elderly parents when I go home for the New Year, I have to eat a big meal at the Chinese New Year's Eve dinner. The feeling of looking forward to going home is always exciting, just like looking forward to summer or winter vacation when you are studying. Every time I go home for the Chinese New Year, my parents will always kill chickens and ducks to celebrate, which makes me feel happy in a foreign land.

It's like falling leaves have to go back to the roots, no matter whether you have money or not, you have to go home for the New Year every year, even if it's just to see your parents and taste home-cooked food. The following introduces the 4 home-cooked dishes necessary for the Chinese New Year's Eve dinner, Xizao Jian hopes that everyone will eat the taste of the New Year!

The most anticipated thing is the fried bacon with winter bamboo shoots. My hometown is in the countryside, where every family has a bamboo forest, and whenever it is the season of long winter bamboo shoots, everyone will go up the mountain to dig winter bamboo shoots. Stir-fried bacon with winter bamboo shoots is a rare delicacy, generally guests at home will make this delicacy to entertain them, and sometimes it will be made into sauerkraut fried winter bamboo shoots, the same delicious and delicious, and appetizing after dinner.

Hidden auspicious. <> stir-fried bacon with winter bamboo shoots.