What are the classic dishes of family dinner? Family dinner: 10 classic dishes

1. Assorted mixed dishes.

At a family banquet full of big fish and meat, small and fresh cold dishes are indispensable, and they will be served first. Assorted mixed dishes, the method is simple, and it is more convenient than patting cucumbers. There are a variety of vegetables, and the taste is refreshing, so you will never get tired of eating them.

2. Shrimp vermicelli pot.

Fresh and fragrant prawns, Q-bomb slippery vermicelli, this dish, just need to taste one bite, chopsticks can't stop.

3. Diced black pepper beef.

This stir-fry is rich in color, with tender beef, crisp oyster mushrooms, and a rich and fragrant black pepper sauce, making every bite a treat on the tip of the tongue.

Fourth, sauce duck legs.

Duck meat has always been the best on the table, and autumn is also suitable for eating duck. Therefore, the Mid-Autumn Festival family banquet must not be missing.

The duck leg with such a sauce is red and attractive, salty and fragrant in the mouth, and is particularly delicious. You can make the duck leg sauce in advance, and when you eat it, you can cut it on a plate and serve it on the table.

5. Stir-fried meat skin with sauerkraut.

Ingredients: 400 grams of sauerkraut, 200 grams of braised pork skin.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 4 millet peppers, 5 grams of light soy sauce.

1. Prepare the ingredients first.

2. Then cut the braised pork skin into strips.

3. Then rinse the sauerkraut and squeeze out the water (take the light-colored sauerkraut) and cut into shreds.

4. Wash and cut the garlic seedlings into sections, wash the peppers and cut into oblique sections, and cut the ginger into shreds.

5. Add the skin and stir-fry.

6. Add sauerkraut and stir-fry evenly.

7. Add garlic sprouts and a little salt and stir-fry together.

8. Add flavor freshness.

9. Stir-fry the chicken essence for a while and taste out of the pot.

10. Finished product of sauerkraut fried meat skin.

1. Pat the cucumber.

Patting cucumber is a home-cooked cold dish, the main ingredient is cucumber, mixed with various spices. It is refreshing and delicious, suitable for summer consumption. Cucumber is cool, summer consumption can clear heat and fire, the effect of expelling toxins from the body, and also has a beauty effect, and the delicious cucumber can also help digestion in summer.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a famous Sichuan dish, its salty, fresh and sweet and sour, green onion, ginger and garlic are fragrant, and its flavor is made of condiments, which originates from the unique fish cooking method of Sichuan folk, and has been widely used in Sichuan cooked dishes.

3. Kung Pao Chicken.

The famous traditional dishes at home and abroad are included in Shandong cuisine, Sichuan cuisine and Guizhou cuisine, and their raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine and Hu Lazi chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine. After that, Kung Pao Chicken also spread abroad.

4. Mapo tofu.

One of the traditional famous dishes in Sichuan Province, belonging to Sichuan cuisine, the main ingredient is: tofu, the auxiliary ingredients are: garlic sprouts, beef foam (other meat can also be used), and the seasoning is:

Douban, chili noodles and pepper noodles, soy sauce, etc., hemp comes from Sichuan pepper, spicy comes from chili noodles, this dish is numb, spicy, fresh, fragrant, hot, green, tender, crispy, the characteristics of Sichuan cuisine spicy flavor type are vividly displayed.

Today, mapo tofu has crossed the ocean and settled in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries.

5. Sweet and sour tenderloin.

Sweet and sour loin is one of the classic traditional Chinese dishes, the dish is based on pork loin, with flour, starch, vinegar and other condiments, sweet and sour, making people appetite; This dish is available in Henan cuisine, Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, and Fujian cuisine.

On September 10, 2018, "Chinese Cuisine" was officially released in Henan Province. Sweet and sour tenderloin was rated as one of the top ten classic dishes in Shandong.

1. Sweet and sour pork ribs.

The sweet and sour pork ribs method varies from person to person and from place to place, but I still like the taste of my mother's cooking, which is a particularly common home-cooked meal.

2. Ants go up trees.

Ant on the tree, also called minced meat vermicelli, is a traditional famous dish in Sichuan and Chongqing, the selection of common materials, the method is simple, soft and glutinous, fragrant and tender, very suitable for home cooking.

3. Braised pork.

Braised pork is a classic dish that you never get tired of eating, the color is red and bright, the taste is rich, the difficulty is five stars, and the meat will be fat but not greasy.

4. Sour and hot shredded potatoes.

Sour and spicy shredded potatoes, a very popular home-cooked dish, appetizer, with rice. There are always a few vegetarian dishes on the table, and shredded potatoes are a good choice.

5. Beef stew with carrots and potatoes.

Beef stew with carrots and potatoes is also a very common home-cooked dish. The beef is stewed soft, the carrots and potatoes are just right, the juice is reduced by high heat, it becomes thick, the taste is delicious, and it goes well with rice.

1. Sweet and sour pork ribs: It is a representative traditional dish loved by the public in the sweet and sour flavor type. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is red and bright and oily.

Sweet and sour is a taste that is shared by all major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are a typical Zhejiang dish.

2. Toothpick meat is a novel home-cooked dish, toothpick meat is crispy on the outside and tender on the inside, crispy and delicious, bright in color, with different flavors such as numb, spicy, salty and sweet, which is very suitable for the needs of different people's tastes. The outside is crispy and the inside is tender, crispy and delicious, and the color is bright.

3. Shiitake mushroom rape is a traditional dish made of shiitake mushrooms and rapeseed in Jiangsu, which belongs to Huaiyang cuisine. It is full of color, flavor and flavor, rich in nutritional value, and the production method is simple and easy to learn.

4. Feilong soup: Feilong, also known as hazel chicken, is one of the famous dishes in Heilongjiang Province, which belongs to Longjiang cuisine and is produced in Xing'anling. The dragon soup is made by removing the hazelnut chicken and removing the internal organs, and then cooking it in the broth, and there is no need to put any seasoning in the soup to maintain the original flavor of the soup.

5. Shrimp and tofu soup is a delicacy, the main ingredients are shrimp, tender tofu, green beans, diced carrots, etc., and the auxiliary materials are egg white, salt, pepper, ginger, green onions, etc., which belongs to Jiangsu cuisine. The shrimp flavor is fresh and fragrant, and the soft tofu has a delicate and tender taste.

The 10 classic dishes of the family meeting are as follows:

1. Sauerkraut fish.

The sauerkraut fish is sour and spicy and appetizing, the fish is tender and smooth, and the sauerkraut is also easy to eat. It's also an affordable hard dish.

2. Boiled pork slices.

Boiled meat slices, the method is not complicated, the meat slices are tender and refreshing, and the side dishes can be bean sprouts, green vegetables, etc., which are spicy and fragrant, especially appetizing and delicious. You can also make this dish during the Chinese New Year, the cost is not high, and it is affordable.

3. Stir-fried pork belly with cauliflower.

Cauliflower is crisp and delicious, and pork belly has always been a perfect match, cauliflower and meat slices are fried together, can be salty or spicy, the taste can be diversified, delicious rice.

4. Stewed fish belly with tofu in a casserole.

The fish belly is fresh and tender and delicious, it can be steamed, braised and boiled, add a piece of tofu, fry it, stew it in a pot, salty and fresh rice, a simple and nutritious home-cooked dish.

5. Stir-fried chicken gizzards with carrots and celery.

Chicken gizzards, crisp and delicious, taste under rice, can be fried with chili, capers and other ingredients, appropriate amount of celery, carrots with the same match, light and delicious, suitable for children's meals.

6. Scrambled eggs with soy sauce.

Eggs are inexpensive and versatile, such as scrambled eggs, braised eggs, and steamed eggs.

are common practices. However, the high-quality ingredients are not limited to these few methods, a scrambled egg with soy sauce is fragrant and delicious, and it is very good to eat.

7. Boiled shrimp.

Boiled shrimp can best highlight the umami of the ingredients, the method is simple, it only takes a few minutes to make it, it is very suitable for family banquets, and both the elderly and children like to eat. This dish is basically not boiled in water, which can ensure that the umami of the shrimp is not lost to the greatest extent.

8. Braised pig's feet with soybeans.

Braised pork knuckles with soybeans do not need a complicated process, the pig's feet marinated in sauce are put into the rice cooker and simmered, the pig's feet are soft and rotten, the soybeans are fragrant and soft and glutinous, and they taste fat but not greasy, which is really delicious.

9. Steamed eggplant.

The salad is an indispensable appetizer at the banquet, the steamed eggplant is torn into strips and drizzled with sauce, which is appetizing and refreshing, and it is also a good side dish for wine.

10, Mao Xuewang.

Mao Xuewang is most suitable for eating when there are many people, Mao Xuewang is rich in dishes, it is the most affordable dish, a large pot on the table, it is equivalent to eating Mao Xuewang hot pot, making a big pot, spicy and fragrant, the most popular among young people.

Rural banquet table, the dishes are not the same, the specifications are different, the price is different, take us here as an example, the main dish of the table is nothing more than elbow, big pot stewed fish, braised pork, roast chicken or roast duck, pork ribs, etc., and then with some vegetarian dishes, in general. The first dish is fried peanuts, the second dish is stewed pork knuckles with shiitake mushrooms, the third dish is spicy grass carp, the fourth dish is fried lean meat with green peppers, the fifth dish is special fish breast, the sixth and sixth dishes are steamed tempeh fish, the seventh dish is plum cabbage and pork, and the eighth dish is stir-fried duck with purple ginger followed by eight cold dishes, which will basically contain two meat dishes. For example, cold chrysanthemum, lotus cabbage, peanuts, yuba, fried meat skewers, beef, pig's head meat, chicken fillet.

Eight cold dishes, dialect is a table dish, then twelve hot dishes, there are four sweets, and then elbows, roast chicken, fish, fish and fish head wine, that is, no one moves before this fish is on the table, who is facing the fish head, who drinks, generally the person with a high rank at this table and then the two people with the fish tail to drink a wine, the customs and customs of each place are different, so the dishes in each place are different! For example, we are east of Nanyang! When the banquet is held, it is our local custom, and at the beginning there will be four cold dishes on each table, so that friends can drink and chat.

Fish is also a must-serve dish, and the fish must be whole in this dish made before, as if the fish on the table during the Chinese New Year is also whole, which should have a special meaning. But now there is nothing to pay attention to, in order to be afraid of waste, the fish are chopped into pieces and fried in the oil pan, and can not be eaten after being served, such as, braised pork, cold lotus root, celery mixed with duck intestines, egg roll meat, green pepper tripe, honey sauce three fruits, boiled shrimp, shredded apples, fried golden cicadas, cold beef, soft-shelled turtle soup, mutton soup, pork rib soup, roast chicken, elbow, sweet and sour fish, four happy meatballs, braised donkey meat, black chicken soup.

The first dish on our side was cold dishes, and then there were chicken, duck, fish, pork, beef, and so on.

Squirrel fish, pineapple pork, tomato scrambled eggs, sour and hot shredded potatoes, thousand-page tofu, eel paste, fish-flavored shredded pork, saliva chicken, rattan pepper chicken, eight-treasure rice.

There are braised pork, braised elbow, soybean stewed pig's trotters, potato stewed beef, braised rabbit head and various stir-fried dishes, and the staple food is rice and steamed buns.

Beef in sauce, pine nut tripe, sauerkraut fish, mutton shabu, braised elbow, these dishes are a must-have, and the staple food must be dumplings.