The National Day holiday arrangements have been released, what are the delicacies suitable for the N

Boiled pork slices, fish-flavored shredded pork, fish-flavored eggplant, minced eggplant, sweet and sour tenderloin, tomato scrambled eggs, etc. are all suitable for family banquets. Novices can also make it.

Ingredients: pork ribs, garlic, dried chilies, green onions, ginger.

1. Clean the pork ribs and put them in clean water, add a spoonful of cooking wine and ginger slices, soak for 10 minutes to separate the blood water, remove them and put them in a pot of cold water, add green onions, ginger slices and cooking wine, boil for 2 minutes after boiling, and remove the water.

2. Add an appropriate amount of oil to the wok, add ginger slices, Sichuan pepper, star anise, dried chili pepper and other spices after the oil is hot, stir-fry the fragrance, pour in 2 tablespoons of soybean sauce and a spoonful of Pixian bean paste and stir-fry the sauce fragrance.

3. Pour the pork ribs into the pot, stir-fry evenly, pour in 2 tablespoons of light soy sauce, a spoonful of oyster sauce, a small amount of salt and sugar, stir-fry evenly, pour in a bowl of boiling water, and simmer for 5 minutes.

After a few minutes, reduce the juice on high heat, pour a spoonful of cooking wine and half a spoon of aged vinegar along the edge of the pot, pour in a plate of minced garlic, stir-fry the garlic fragrance and then get out of the pot.

It's also my biggest wish, which is to rest at home for two days. Do a big cleaning at home, wipe the glass, clean up the clutter, etc

Mom and Dad love the bread and cakes I make, so I plan a lot of baked snacks to make for my parents to try, and these are the things I often make and are good at. Hong Kong-style fresh milk toast. This is my father's favorite, and every time I go home, I will make three or four for my father in advance.

The recipe is as follows: Material: Medium species:

250 grams of high flour, 130 grams of pure milk, 3 grams of yeast, 30 grams of eggs Main dough: 50 grams of sugar, 8 grams of milk powder, 2 grams of salt, 25 grams of butter Steps: Pour the medium ingredients into the bread machine, knead for a few minutes, knead into a dough, leave in the bread machine, and ferment until it is doubled.

Cut the medium ingredients into small pieces, put the main dough ingredients except the butter in the bread machine, knead the smooth dough, put the butter in, and continue to knead until it is complete; After the kneaded dough relaxes for 30 minutes, take out the exhaust, divide it into three portions, and knead it for 15 minutes. Roll out the loose dough and put it into the mold and let it rise in a warm and moist place until it is about 8 minutes full. Brush the fermented dough with a layer of egg wash (or not), 180 degrees for 38 minutes, and then seal and store after leaving the oven to hand temperature.

Cranberry cheese bread. Dough: 100 grams of high-gluten flour, 5 grams of caster sugar, 1 8 teaspoons of salt, 12 grams of egg whites, 2 grams of dry yeast, 50 grams of water, 5 grams of butter Filling:

20 grams of cream cheese, 7 grams of powdered sugar, 1 2 teaspoons of milk, 2 grams of cornstarch, 1 teaspoon of almond flour, 5 grams of dried cranberries. Pour the dough ingredients except the butter into the bread bucket, start the dough mixing program, stir into a homogeneous dough, add the butter. Mix the dough again until you can pull out the film.

Place in a bowl and proceed to basic fermentation. until the dough grows. Chop the cranberries and set aside.

Cream cheese softens at room temperature, add powdered sugar and stir until smooth. Add the milk and stir to combine. Add the cornstarch and stir to combine.

Add almond flour and cranberries, mix into a homogeneous paste and set aside. Remove the dough, roll and let loose for 10 minutes. Roll out into a 25 cm long oval.

Spread the filling over the dough, leaving the edges. Roll up, close down, put in the toast mold, and finally let it ferment for 35 minutes. The dough grows, brush the surface with egg wash, put in the oven, medium layer, 190 degrees on the top and 160 degrees on the bottom, bake for about 20-30 minutes.

The surface is golden and baked.

I made another batch of mooncakes and waited for the oil to return, and brought them back to my parents during the holidays. Mom's favorite five-kernel mooncake is as follows: Mooncake crust material:

290 grams of all-purpose flour, 30 grams of corn starch, 80 grams of corn oil, 205 grams of invert sugar syrup, and 4 grams of water. Divide the finished moon cake dough into 20 grams of agent, knead the round, divide the five-kernel filling into 30 grams of agent, knead the round, wrap the moon cake, put it in the moon cake mold, put the pressed moon cake on the baking tray covered with oil paper, put it in the middle layer of the preheated oven, up and down the heat, 180 degrees, and bake for 5 minutes. Take it out, brush the egg yolk liquid evenly, then put it in the middle of the oven, top and bottom heat, 150 degrees, about 18 minutes.

Tofu skin is rich in protein and a variety of trace elements such as iron, calcium, phosphorus, etc., eating more tofu skin can effectively supplement protein.

Hairy crab, duck, fish, yam, noodles, grapefruit, chestnut, dumplings.

Peanuts are fragrant and crispy, and it is convenient and durable to eat, use chopsticks to clip a mouthful, and then drink a sip of wine, which can well control the rhythm of drinking, peanuts are simple, you can make them at home,

The house is full of gold and jade.

Spring Festival is a grand festival for Chinese. Spring is coming, and everything is renewed. In this festival, people pray for health, happiness, peace, prosperity, and good wishes for the new year.

During the festival, people put up Spring Festival couplets, paste blessing characters, set off firecrackers, send blessing bags, eat Chinese New Year's Eve dinner, pay New Year's greetings, visit relatives, and enjoy the joy of family. Rice cakes, dumplings, poached eggs, whole fish, oranges, peanuts, melon seeds, and candies are all essential foods for the Spring Festival. <

The Chinese New Year's Eve dinner is a festive gathering for the whole family to reunite, so not only the vegetables are suppressed? ldquo;Lip gloss", to have an auspicious good name. For example, rice cakes are called 'Nian Nian Gao', and whole fish are called 'Nian Nian Yu'.

Tofu is homophonic to 'Fu', and tofu is often used as an ingredient in Chinese food to express auspicious meanings. 'Golden Jade Full Hall of Blessings' is a dish designed for the Spring Festival, with tofu buns representing 'blessing buns', red dates, white radish, enoki mushrooms, and wolfberries representing golden and jade full of halls, wishing everyone a happy family and blessings in the New Year!

Ingredients: 1 kg of tofu skin (1,000 sheets), 2 taels of minced meat, 8 red dates, half a pound of white radish, 1 tael of enoki mushrooms, a little wolfberry, a little leek, and a bowl of broth.

Seasoning: salt, soy sauce, cooking wine, starch.

Method: Add soy sauce and cooking wine to minced meat, add a little starch and mix well. Cut the tofu skin into wonton skin-sized pieces, and blanch the tofu skin and leeks in boiling water until soft (1 minute).

Place the minced meat on top of the tofu skin and wrap diagonally. Wrap the tofu with leeks.

Cut the radish into small pieces. Pour the stock into the pot, put the radish, enoki mushrooms, red dates, wolfberries and tofu buns into the pot, add salt, and cook over medium-high heat for 10 minutes.

2. Take out the leeks quickly after scalding them in boiling water, and don't blanch them for too long. Leeks are very strong to make 'ropes', you can try it.

Sweet and sweet, every year is high.

The Spring Festival is a festival of family reunion, and the harmonious family affection must be reflected on the dining table, so the Spring Festival table must be rich and festive. <

Many areas in China have the custom of eating rice cakes during the Spring Festival. Rice cakes, also known as "New Year Cakes", are homophonic with "high every year", which means that people's work and life are higher and higher year by year, and bring new hope to people on the occasion of the arrival of the New Year. As the ancient poem says:

How high the hearts of the people are, the harmonic food system, the righteousness of the year is better than the year, in order to pray for the year. ”

There are two types of rice cakes, steamed and fried, both of which are sweet, and there are also methods such as stir-fried and boiled in soup, which have both sweet and salty tastes.

This 'sweet and sweet rice year' is made with rice cakes and red dates. Because the rice cake is relatively soft, it is easy to deform when cooked, and it is easy to stick to the pot. This simple and delicious dish is fried and boiled, and is an auspicious and beautiful Chinese New Year's Eve dish.

Ingredients: half a catty of rice cakes, 3 taels of wonton skin, 20 red dates.

Seasoning: sugar, starch.

Method: Cut the rice cake into 3cm 2cm rectangular pieces, and fold the rice cake in half diagonally with wonton wrapper.

Put 1 bowl of oil in a pot, boil until 5 hot, add the wrapped rice cakes, fry them over medium-high heat for about 2 minutes, and put them on a plate.

The fried rice cake is ready to eat, crispy on the outside and soft on the inside, and has a very good taste.

For a more beautiful and auspicious appearance, you can use red dates and sugar water to make [syrup rice cake], and continue with the following steps.

Pour out the oil from the pan to fry the rice cakes, add 1 bowl of water, add sugar, add red dates, boil over high heat, then thicken with thin starch to form a thick juice, and finally pour in the fried rice cakes, stir-fry evenly and then put on a plate.

The Spring Festival is commonly known as "New Year's Day", formerly known as "New Year's Day", Du Taiqing of the Sui Dynasty said in the "Five Candles Treasure Book": "The first month is the end of the month, and its day is the first day, Yiyun Zhengchao, Yiyun Yuanshuo." The original meaning of "yuan" is "head", and it is later extended to "beginning", because this day is the first day of the year, the first day of spring, and the first day of the first month, so it is called "three yuan"; Because this day is still the dynasty of the year, the dynasty of the moon, and the dynasty of the sun, it is also called the "three dynasties"; And because it is the first New Year's Day, it is also called "Yuan Shuo".

The first day of the first lunar month also has other names such as the previous day, the main dynasty, the third day, and the three beginnings, which means that the first day of the first lunar month is the beginning of the year, month, and day.

Steamed fish with pickled pepper is booming for more than a year.

The 'fish' that means that there is more than enough every year is also an indispensable food on the Spring Festival table. This dish is made of steamed fish with pickled peppers, followed by a string of firecrackers with chili peppers on the side of the plate to set off the festive atmosphere.

【Steamed fish with pickled peppers】 Ingredients: 1 carp, 3 red pickled peppers, ginger slices, green onions, small chili peppers (pickled peppers are sold in the small vegetable cabinet of the supermarket, and fresh chili peppers can also be used instead).

Method: Wash the fish, cut it into fillets vertically, and leave a little bit of the belly of the fish without cutting it off, so that the whole fish will be connected together. Of course, you don't have to cut it like this, you can just hang a few knives on the fish.

Spread the ginger slices on the bottom of the plate and place the sliced fish on top of the ginger slices. Chop the pickled pepper and sprinkle it on top of the fish, then put the fish in a pot and steam it. (1 pound of fish for about 7 minutes).

Pour off the fishy water, sprinkle with chopped green onions, and drizzle with steamed fish soy sauce.

Put 1 tablespoon of oil in a pan, heat it and pour it over the fish.

Finally, place a string of firecrackers with small peppers on the side of the plate. It's easy to cook and you can try it too.

Thousands of purples and thousands of reds are always spring (Spring Festival family feast).

Thousands of Purple Thousand Red is a dish designed for the Spring Festival, with beautiful shape, bright colors, rich nutrition, and suitable for Spring Festival family banquets.

Ingredients: 1 tael of wonton skin, 2 eggs, 90ml of milk, half a kilogram of sweet potato, 1 cucumber, half a kilogram of grapes, half a kilogram of strawberries.

Seasoning: oil 500ml, salt, starch.

Method: 1. Make the shell of the 'flower cup'. Take 2 wonton wrappers and knead them into the shape of roasted wheat husks. Boil the oil in the pan until it is 50% hot, put in the 'flower pot' and fry it over medium heat until golden brown and set.

2. Cut the sweet potatoes into small pieces, fry them in an oil pan until golden brown, and scoop them up. Cucumbers cut into small pieces.

3. Fried milk with egg whites. Mix 2 egg whites: 90ml milk: 1 teaspoon starch, then add a little salt and stir well.

According to the method of scrambled eggs, the prepared slurry is fried until solidified, and the oil can be put a little more than the scrambled eggs, and it is best to use a non-stick pan. Note that you should use low heat and stir-fry constantly, 1 minute is enough.

4. Put the scrambled egg white milk into the 'flower cup', and then put the fried sweet potato cubes and cucumber cubes.

5. Finally, arrange the fruits and flowers according to the picture.

Spend a good moon and be safe.

Eggs are a traditional dish for Chinese New Year's Eve dinner, usually made into soup. Today, I also use quail eggs and broccoli to make a soup, but add small tomatoes as a decoration, which means that the flowers are full and the moon is happy.

Above: Raw materials.

Ingredients: 8 shiitake mushrooms, half a tael of dried scallops, 1 tael of ham, 3 taels of broccoli, 5 small tomatoes, 10 quail eggs.

Preparation: <

1. Pretreatment: cut broccoli into small florets. Put a bowl of water in a pot, bring to a boil, add a little salt and oil, blanch the broccoli for 1 minute, remove and set aside.

Quail eggs are boiled, peeled, and set aside. 2. Boil the broth: soak the mushrooms and scallops in hot water, slice the ham, put them in a pot together, add 1 large bowl of water and cook over medium heat for 20 minutes.

Take a large bowl and scoop up the mushrooms, scallops, and ham slices and spread them on the bottom of the bowl.

3. Cooking: Put quail eggs and broccoli into the boiled soup in the pot, add salt, bring to a boil, and remove from the pot.

4. Plating: Put the broccoli and quail eggs on top of the soup, cut the small tomatoes into a cross knife, shape them into small flowers, and put them together with the broccoli. 'Spend a good moon, full moon, and people are safe' is done.

2. Stew: stewed radish with beef brisket, stewed mushrooms with chicken, stewed pig's feet with beer, stewed vermicelli with pork.

3. Steamed vegetables: steamed fish, steamed pork, steamed tofu with minced meat, scallops (or scallops) with vermicelli, steamed duck with lotus fragrance, taro button meat (or plum cabbage button meat).

4. Stir-frying: fish-flavored shredded pork, farmhouse fried pork, sweet and sour tenderloin, minced eggplant, back to the pot meat, sauerkraut beef.

5. Cold vegetables: canopy vegetable salad, cold salad with shredded kelp, cold salad preserved eggs, cold salad okra.

You can consider making hot pot.

Or it's like a larger stew, with roasted vegetables, stir-fried with meat and vegetarian.

Chinese New Year's Eve dinner is a very important meal, not only to eat well, but also to eat meaning, each dish has its meaning, representing people's good expectations for the new year. In the Chinese New Year's Eve dinner, I look forward to the following two dishes the most, because these two dishes not only have grade, but also have a good meaning, it can be said that the taste of the year is full, and adults and children like it. Let's take a look at how to do it.

The first course: Treasure and Blessing means Fortune and Longevity.

Ingredients: Tofu, minced meat, shiitake mushrooms, shallots.

1.Rinse the tofu and cut into long cubes, shred and chop the shallots, blanch the mushrooms for 30 seconds, remove the stems and chop, partially chop the millet peppers, partially shredd, and slice the ginger and green onions. Marinate the minced meat, add 2 tablespoons of light soy sauce, salt and chopped shiitake mushrooms to a bowl, and stir clockwise.

2.Heat the oil, fry the tofu cubes until golden brown on all sides, let them cool slightly, cut a knife on the tofu cubes, be careful not to cut off, dig out the tofu inside, fill it with meat filling, cover the tofu "lid", and then tie the knot with shallots.

3.Put it on a plate, put the sock beam in the steamer, and steam the water for 10 minutes until the meat filling is cooked through.

4.Heat the oil, stir-fry the millet pepper, add half a spoon of dark soy sauce, 2 spoons of light soy sauce, an appropriate amount of salt and water starch, stir well, boil until thick, and pour it onto a plate.

The second course: Sauce fragrant elbow meaning auspicious and wishful.

Ingredients: 1 elbow, 1 tablespoon cooking wine, 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 6 8 small pieces of rock sugar, appropriate amount of ginger and shallots, appropriate amount of salt, ginger slices, cinnamon, Sichuan pepper, star anise.

1. Check the bought elbow carefully, remove the excess pig hair, wash it in a pot under cold water, boil it for 5 minutes on high heat, cook out the dirty things, remove and drain;

2. Put the elbow into the high-pressure pot, and the bottom of the pot should be covered with green onions and ginger slices to prevent the elbow from sticking to the pot;

3. Put oil in a wok, add rock sugar and fry over low heat until light caramel color, then add cooking wine, light soy sauce, dark soy sauce, green onions, ginger slices, cinnamon, Sichuan pepper and star anise, and bring to a boil.

4. Pour the boiled juice into a high-pressure cooker, add water, the height of the water is basically the same height as the elbow, and the pressure is set for 40 minutes.

5. Simmer in an ordinary pot over low heat for an hour until the chopsticks can be easily inserted, and the stewed elbow will be soaked in the braised soup for a period of time to make it more flavorful, if you want the elbow soup to be richer, you can put the elbow and the soup together in the wok and cook it again.