What is the best ingredient for a starter?

For Wenchang people, whether the banquet is well or not depends largely on the taste of the family portrait. Therefore, many chefs in Wenchang who make wedding banquets regard the production of family portraits as the most important part.

To stir-fry a plate of family portraits, you often need as many as a dozen or twenty kinds of ingredients. These ingredients will vary slightly depending on the climate, season, and region, but the theme will not change: the ingredients must have local characteristics, must combine meat and vegetables with nutrition and deliciousness, and pursue visual beauty in color matching.

Generally, it is inseparable from 16 kinds of raw materials, such as dried dried shrimp, dried squid, lean pork, dried pork skin, gourd gourd, dried enoki mushroom, shallot, fresh tea tree mushroom, green pepper, carrot, shiitake mushroom, fungus, onion, celery, sausage, and yuba.

Nowadays, with the change of living habits and people's tastes, the traditional appetizer is also constantly innovating, adding new elements to the raw materials, such as fresh shrimp, fresh enoki mushrooms, fresh pork belly, etc.

It also takes a lot of time and effort to prepare these materials. First, soak dried shrimp, dried squid, mushrooms, fungus and other dried goods in hot water in advance, carrots and gourds are shredded with planers, shallots are cut into sections, sausages are cut into thin slices, celery, yuba, lean pork, onions, etc. are cut into small thin strips.

It also takes a bit of skill to cook a family portrait. First, fill the pot with peanut oil that is almost past the bottom of the pot, and when the oil is hot, add a handful of minced garlic prepared in advance. Once the minced garlic is golden brown, stir-fry with dried shrimp and dried squid, southern milk, light soy sauce and oyster sauce.

After these ingredients are stir-fried to bring out the fragrance, add lean meat, sausages, and pour in high-strength liquor to remove the smell. After that, the food is added in order of how easy it is to cook. During the period, some raw garlic is also added to remove the smell, and water starch is added to increase the lubrication.

During this time, the chef must use a spatula to stir-fry quickly and continuously, trying to evenly heat the ingredients and allow the sauce to soak through every tiny ingredient.

The family portrait after the pot is rich in fragrance and bright in color. In a ** family photo, there are green onions and celery, red with shredded carrots, yellow with enoki mushrooms, black with fungus, purple with onions, ash of shiitake mushrooms, pink of dried shrimp, brown of dried squid, etc. When you come to Hainan, you must try it!

Seeing that the New Year is coming in a few days, the thief is excited, because every time it is the New Year, you can feast, eat and drink well, not to mention how happy it is, of course, don't just know how to eat, occasionally help the mother who cooks in the kitchen is also okay, Chinese New Year's Eve dinner, the most "popular" 4 dishes, there are meat and vegetarian, entertaining guests with noodles!

First course: sausage and stir-fried lettuce

Ingredients: sausage, lettuce, garlic

1.Steam the sausage in a pot first and set aside

2.Peel the lettuce and cut it into thin slices

3.Slice the steamed sausage, put it in the pot and fry until the oil comes out, then add the garlic and stir-fry until fragrant, and finally add the lettuce to stir-fry, and then you can get out of the pot after a little discoloration

Second course: lily stir-fried celery

Ingredients: celery, lily, goji berries

1.First, soak the wolfberries in warm water

2.Wash the celery and lily separately and cut the celery into cubes

3.Stir-fry the celery in the pot first, then add the lily and wolfberry after a while, stir-fry it and add the seasoning to get out of the pot

Third course: braised carp

Ingredients: carp, starch, green onion, ginger and garlic, cooking wine, chicken essence, sesame oil, pepper, chili flour, salt, cooking oil

1.The carp is cleaned first, and then a few diagonal cuts are made on each side of the fish

2.Heat the oil, fry the fish on both sides until golden brown, and pour in a little cooking wine to remove the smell

3.Put in all the seasonings prepared, then pour some hot water, bring to a boil over high heat, change to low heat and simmer, after 30 minutes, add monosodium glutamate, sesame oil, pepper and you can get out of the pot

Fourth course: Three treasures of old vinegar

Ingredients: lotus root, peanuts, preserved eggs

1.Cut the lotus root into slices first, blanch it in water, and then remove it and let it cool; Peel the preserved eggs and cut them in half into small pieces

2.Fry the peanuts, let them cool and set aside, and remember not to fry them

3.Prepare an appropriate amount of soy sauce, vinegar, sugar, and millet pepper into a bowl, rinse it into the cool white and stir well, and then add some oil and spicy seeds to enhance the color

4.Put the lotus root, preserved eggs and peanuts on a plate, pour in the seasoned sauce, and finally sprinkle some coriander or chopped green onion on top, and pour some sesame oil and mustard oil to make it more delicious

Sweet and sour fish is suitable for banquet guests. The carp is marinated with shredded ginger, cooking wine and salt; Then pour more oil into the pot, fry the carp until crispy, then prepare a bowl of sweet and sour sauce with aged vinegar, sugar, light soy sauce and water, pour it on the fish, and then cover the lid and simmer for a while.

It depends on what kind of guests are invited to the banquet at home, if it is a friend with a good relationship, you can choose to eat hot pot, if it is some leaders and elders, you can choose to make some stir-fried dishes, such as chopped pepper fish head, sweet and sour tenderloin, palace fried chicken, braised eggplant and so on are very suitable.

Meatballs, mutton, fish, four dishes and one soup, and then shrimp, this dish is suitable for guests, so that this dish is suitable for both the elderly and the young.

The meat dishes include palace fried chicken, braised chicken thighs, braised whole fish or steamed osmanthus fish, fried pork belly by Lao Gan Ma, and braised pork ribs with potatoes.

Vegetarian dishes include hot and sour shredded potatoes, braised eggplant, stir-fried cabbage, stir-fried wheat cabbage, stir-fried mushrooms with green peppers, and mapo tofu.

I live in Dalian, a coastal city in the northeast, and although we are located in the northeast, our eating habits are somewhat similar to those of Shandong across the sea.

Treat to dinner depends on what kind of meal it is, and depending on the meal, the emphasis is different. Generally, there are several kinds of bureaus for dinner: 1A simple meal between friends: This kind of dinner is more casual, and it is usually a cold dish.

First, that is, what everyone calls "small hairy vegetables". This general point is [sour and spicy shredded potatoes.

There are more three raw dipping sauces] and [six kinds of old vinegar]. 2.Business dinner for banquet customers: This kind of dinner is more exquisite, and the cold dishes served first also talk about meat and vegetarian matching, which are generally based on seafood, such as: [salted prawns], [mixed sea sausages].

Raw sea cucumber] and so on. 3.Wedding and funeral banquets: In this way, the banquet is also more particular, generally served cold, and basically pays attention to three meat and three vegetables. For example: [smoked sauce platter], [smoked mackerel], [grilled chicken], [celery sprouts mixed with sea urchin].

Cabbage jellyfish skin], [old vinegar sting], etc. The first dishes we serve here are basically cold dishes, and there are generally the following common ones: 1【Tofu skin with scallion oil.

This is made by cutting the tofu skin into thin strips and mixing it with boiled scallion oil and chili oil.

Stirred side dishes. The dry and chewy tofu skin is mixed with the aroma of green onion and chili oil, making it a perfect dish for a drink with friends.

2.【Bitter chrysanthemum.

Preserved eggs mixed with peanuts]: It's dog days.

The bitter taste of bitter chrysanthemum is most suitable for this season, and it is served with fried peanuts and preserved eggs, and mixed with sweet and sour vinegar sauce, which is refreshing and appetizing to eat in summer.

3.[Smoked sauce platter]: The price of meat is not low now, so the sauce beef.

Pork ears, elbows, and other cooked foods are put together, and this dish is now worth a lot of money. This dish can only be ordered for a banquet that is a bit elaborate.

4.[Scooping and mixing small seafood]: Dalian people's meals cannot be without seafood, and seafood is also the standard for measuring the grade of the meal.

The seafood dish that was served first was known by the guests at a glance. Therefore, whether it is [green onion mixed with fake abalone], [mixed with sea sausage], [mixed with sea cucumber], etc., this dish must be served first.

<> the standards of hospitality in the north are different, the varieties and grades of natural cold dishes are different, the flavors of restaurants are different, and the production of cold dishes is also different. However, the first dish of the northern treat must be cold dishes, because the cold dishes are produced quickly, so that the guests will not be cold when they eat first.

The first dish must be a hard dish, it is a meat product, such as it will be very **, it seems that the host is hospitable, Northeast people treat guests in winter, and they will eat sauerkraut and pork belly stewed vermicelli or pork ribs stewed sauerkraut. In other seasons, meat dishes will also be the main one, such as pot wrapped pork, shredded pork in Beijing sauce or beef stewed potatoes.

The order of serving in the northern banquet: Generally, it is cold first, then hot, then soup and last meal. After almost all the guests at each table come to the banquet hall and sit down, the food will be served.

In the north, the first course of dinner will generally order a main dish, which will be relatively hard, with pork, beef and sheep as raw materials, such as chicken in the pot.

On the evening of October 1, 1949, at the "First Banquet of the Founding of the People's Republic of China", eight dishes were served, namely: braised shark fin. Roasted four treasures, braised prawns, roasted chicken nuggets, fresh mushroom choy sum, red grilled duck, braised carp and braised lion's head.

After this banquet, the state set the standard for future state banquets as "four dishes and one soup".

Four dishes and one soup, that is, a meal, four dishes and a bowl of soup, according to legend, Zhu Yuanzhang, the Taizu of the Ming Dynasty, was the first to rectify the poverty and luxury of high-ranking officials and nobles. After the founding of the People's Republic of China, it was finalized by the Prime Minister to become the standard for official receptions, especially state banquets. Later, with the increase of exchanges with other countries, the dishes of four dishes and one soup gradually absorbed the characteristics and dining habits of Western cuisine, and many new dishes appeared.

In May 2013, at least three standards of "four dishes and one soup" for official receptions were out of shape.

Stewed lion's head.

In 1949, there was a stewed lion's head at the first state banquet, which is a classic dish in Jiangsu and belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrients.

Braised shark fin. Braised shark fin was selected for the state banquet in 1957, and it is a classic of Cantonese cuisine, with a ruddy color and rich flavor.

Fried spring rollsFried spring rolls are the traditional festival food of the Spring Festival in China, which belongs to Shandong cuisine, which is popular all over the country and is crispy and delicious.

Chicken bean curd is also a more traditional dish in Sichuan, so far it has a history of more than 100 years, although this dish is relatively light, but its taste is particularly mellow.

Fish-flavored shredded pork. This is also a more traditional Han dish, because there is a fish flavor, plus there is shredded meat in it, so it is called fish-flavored shredded pork.

Couple's lung tablets. In the state banquet of the top ten classic dishes in Sichuan, the husband and wife lung slices themselves are a famous dish in Sichuan, the production of this dish is relatively fine, the color looks better, and it tastes spicy and delicious, and it is normal to be rated as a state banquet dish.

Boiling water cabbage. This dish will be served as a state banquet dish, and some people may find it strange because it is too ordinary. However, if you know the process of making it, I believe you won't say that, because this dish is very demanding for the soup base.

Hand-grilled lamb. "Hand-grilled meat" is hand-grasped mutton, which is one of the red foods. The Mongolian people call meat red food, and the Mongolian language is called "Ulan". According to the herders' customs, hand-grilled meat is generally used for dinner.

West Lake vinegar fish. This dish uses West Lake mackerel as the raw material, and is generally starved in a fish cage for a day or two before cooking, so that it can excrete the debris in the intestines and remove the earthy taste. The finished dish is tender and sweet and sour, with a crab flavor.

Buddha jumping over the wall Buddha jumping over the wall, also known as "full altar incense", "Fu Shouquan", is the chief famous dish of Fuzhou, there are as many as 18 kinds of raw materials: sea cucumber, abalone, shark fin, dried scallops, fish lips, fish maw, razor clams, ham, pork belly, lamb's elbow, hoof tip, hoof tendon, chicken breast, duck breast, chicken gizzard, duck gizzard, mushroom, winter bamboo shoots, etc., with the effect of nourishing qi and nourishing blood, clearing the lungs and moistening the intestines, preventing and treating deficiency and cold.

The top 10 classic state banquet dishes in China are:

1.Boiling water cabbage.

2.Lion's head.

3.Kung Pao Chicken.

4.Squirrel mandarin fish.

5.Wensi tofu.

6.Buddha jumping over the wall.

7.Peking duck.

8.Dongpo meat.

9.White-cut chicken.

10.Fish-flavored shredded pork.

State banquet: refers to a formal banquet held by the head of state or ** to entertain state guests, VIPs, or to entertain people from all walks of life on important festivals.

In China, the visit of foreign heads of state or heads of state to China, the official welcome banquet held by the prime minister for the visiting state guests, or the reception held by the prime minister on the National Day every year are called state banquets. In fact, as far as the dishes themselves are concerned, the dishes presented at the state banquet are really not special at all.

State banquets are generally held in the Great Hall of the People and Diaoyutai, but the Great Hall of the People is more responsible, and the banquet hall here can accommodate 5,000 people at the same time. The recipes formulated for the state banquet are generally light and vegan. The dishes of the state banquet bring together local cuisines from all over the country, and have been organized, improved and refined by generations of chefs.

Mainly considering that the chief and foreign guests can eat, such as the Sichuan cuisine of the state banquet, less numb, spicy, greasy, Suzhou, Wuxi and other places of the cuisine, less sugar, on the basis of the original local dishes, have been improved.

China's 10 classic state banquet dishes are: squirrel mandarin fish, lion's head, kung pao chicken, boiling cabbage, Wensi tofu, Buddha jumping over the wall, suckling pigeon, Dongpo meat, white cut chicken, Peking duck.

Among the 10 classic state banquet dishes, squirrel mandarin fish is a more distinctive dish, and its characteristic is that its shape is very unique, looking like a squirrel. You know, this dish not only looks good, but it also tastes very delicious, especially delicious and delicious.

Lion's head is a more traditional Jiangsu and Zhejiang dish, and this dish originated in the Sui Dynasty, which can be said to be a dish with a long history. In addition, this dish also has very high requirements for meat, and it is necessary to mix three points of fat meat and seven points of lean meat evenly before it can be made into more delicious meatballs, which is also a good choice for state banquets.

Kung Pao Chicken This is a more traditional Sichuan dish, although the method is relatively simple, but the taste is particularly good, there are not only crispy peanuts in it, but also tender chicken, and add some chili peppers, it is very refreshing to eat.

There is also a Buddha jumping over the wall, the ingredients in this dish are actually a lot of kinds, and they are all particularly precious, such as abalone, sea cucumber and hoof tendons, etc., every bite of this dish is full of essence. The ingredients of Wensi tofu are relatively simple, but it is actually a test of the chef's knife skills, because it is not a simple task to shred tofu.