Introduction: 1 cold dish 2 soup 4 stir-fried 5 steamed, 12 family feasts are ready, just waiting for you to go home!
Double festival is coming, the family eats and drinks together, talk and laugh, such an atmosphere is so happy, the following share my family banquet menu, I hope to help you, a total of 12 courses, there are staple foods, there are cold dishes, as well as nutritious soup, the other is hot dishes, because it is dry in autumn, so try to light and steamed, eat healthy is the most important, do it is also very easy and simple.
【Cold pork loin】
Ingredients: 2 pairs of pork loin Accessories: onion, cucumber and red pepper shredded, minced garlic
Seasoning: Peppercorn oil, cane pepper red oil, aged vinegar, sugar and chicken essence
Method: The smell of the pork loin comes from the white part in the middle, so cut the pork loin in half, then remove the feeling of the white part in the middle, and then put it into a cold water pot to cook, when cooking, you can add white wine, green onion ginger and peppercorns to boil, turn the heat to low and continue to cook.
After cooling, cut into thin slices, minced garlic, finely shredded onions, thinly sliced cucumbers, red peppers also seeded and cut into thin strips, then mix all the ingredients. Then put all the spiced peppercorn oil, rattan pepper red oil, aged vinegar, sugar and chicken essence into the pot, burn a spoonful of hot oil in the pot and drizzle it, mix well and marinate for a while.
【Cuttlefish stewed barrel bone】
Fresh ingredients for one large barrel bone, one dried cuttlefish. (Small)
Dried cuttlefish are made into small pieces with scissors, soaked and washed, and when the barrel bones are bought, the seller helps cut the large pieces, and the middle is kept, because there is bone marrow in it. Then soak the flour, salt and water a few more times, rinse well, then put the pan in cold water and blanch the bones, remove it and wash it and set aside.
Next, put the tube bones and dried cuttlefish into the stew bowl (this is the way I often use, because the tube bones are more oily, and the water stew can keep the soup clear and not feel too greasy to drink.)
Put a cushion at the bottom of the pressure cooker, then add water, at the same time put the saucepan into the lid, steam and then turn the heat down to continue to press for 25 minutes, wait for the exhaust to open, even the salt does not have to be put, the flavor of dried cuttlefish is delicious, it is too delicious.
【Sour radish stewed duck soup】
Ingredients: 2 tbsp pickled radish, 500 g duck, 1/2 carrot, a pinch of goji berries
Seasonings: Salt, cooking wine and matsutake fresh
The sour radish recipe is shared below: peel and wash the white radish, then cut into small cubes, add salt and sugar to marinate the water, and then pour it out and wash it with clean water to dry the water. Then add balsamic vinegar, soy sauce, a few pickled peppers and pickled pepper water, a little dried chili pepper, garlic cloves and ginger slices, sugar to taste, add another cold boiled water, and finally pour 1 spoonful of white wine, cover and soak for one night.
Cut the duck into small pieces and put them in a pot of cold water, then add a few slices of ginger and cooking wine to a boil, remove the foam and wash it.
Then put the blanched duck meat into the casserole dish, add the pickled radish, ginger slices, cooking wine, and add enough water at one time. Bring to a boil over high heat and reduce heat to a boil for 50 minutes.
Then add sliced fresh radish, cover and continue to simmer for 20 minutes, and finally put a little goji berries, salt according to personal taste, matsutake fresh, very delicious and nutritious.
【Fuzhou drunken ribs】
Ingredients: About 1 pound of soft row, 1 potato. Accessories include sweet potato powder, egg yolks, and the sauce uses kabuki vinegar soy sauce, a little sesame oil and pepper.
Stir in salt, flour and a pinch of water to marinate the ribs for 5 minutes before washing.
Next, an egg yolk, 8 grams of soy sauce, 2 grams of salt, 5 grams of rice vinegar, a moderate amount of sweet potato powder, and a little oil, grasp well and marinate for 15 minutes. The thickness of sweet potato powder can be referred to my picture. Peel the potatoes and cut them into small pieces and wash them to remove excess starch.
The mixture of the sauce is used: 10 grams of soy sauce, 2 grams of salt, 25 grams of sugar, 2-3 garlic cloves, 28 grams of rice vinegar, a little sesame oil and pepper, and then add 15 grams of water and stir for later.
More oil, the pan is hot and pour in the oil, 60% hot oil temperature into the ribs fried, the middle to stir to avoid sticking together, and then fished out, and then let the oil temperature continue to rise to 70% heat, again put in the ribs fried for about 1 minute to fish out. Drain the oil residue from the oil, put the potatoes in, fry and fish out.
Then use the inside of the pot, leave a little bottom oil, pour the sauce in, put the fried ribs and potatoes in at the same time on high heat, quickly stir well, let the ribs are wrapped in sauce and immediately out of the pot, sprinkle with chopped chives to garnish.
【Stir-fried squid with garlic】
Ingredients: 2 squid (must be fresh), about 10 garlic sticks, and 1/2 carrot
Directions: Cut the squid into rings, cut the garlic into inches, peel the carrots and cut them into thin slices. Next, bring water to a boil in the pot, add a few drops of oil and blanch the garlic and carrot slices and change color. Then add a little cooking wine and ginger slices, then blanch the squid as well, and fish it out when you see it start to shrink.
Next, add a little oil to the pan, stir-fry the minced pesto and ginger, then add a small spoonful of chili sauce and continue sautéing. Then turn on high heat, add the carrot slices and garlic together and stir-fry well, add cooking wine, 1 spoonful of light soy sauce, 1 teaspoon of sugar, and a little pepper. The squid rings are also poured in, stir-fried over high heat, and mix well.
【Stir-fried beef with apricot abalone mushrooms】
Prepare an appropriate amount of apricot abalone mushrooms, marinate 150 grams of steak, and a small half a onion.
Directions: Slice the apricot abalone mushrooms into thin slices, cut the steak directly from the ready-made marinated steak, and shred the onion for later use. Then, bring the water to a boil, put the apricot abalone mushrooms into the blanch and become soft to remove the dry water. Then put the oil in the pan and sauté the minced pesto and diced onion, then put the beef in, stir-fry for a while, then add the black pepper sauce, a little soy sauce, cooking wine a few times and stir-fry evenly to get out of the pot.
【Dry pot hand-torn cabbage】
The ingredients are cabbage, pork belly, bean paste, dried chili peppers and a little garlic cloves, as well as a little bit of raw soy sauce chicken essence.
The first step is to tear the washed cabbage into small pieces by hand, peel the pork belly and cut it into very thin slices, a little dried chili pepper and minced garlic.
Step 2: Add a little oil to the pot and sauté the pork belly slices and minced garlic together, sauté until the pork belly becomes transparent, remember to use low heat, then add dried chili granules and cabbage and continue to stir-fry for a while.
Step 3: Add spices, I used a spoonful of watercress sauce, oyster sauce and soy sauce each 1 tsp, a little sugar, continue to stir-fry, see the cabbage change color can be, and finally put some vegetable essence according to personal taste.
【Japanese tofu steamed fish fillet】
Ingredients: 2 japanese tofu, fillets to taste (with blackfish fillets without thorns is best)
Seasoning: June fresh light salt oyster sauce 2 tbsp, sugar 1 tsp, a pinch of pepper
Cut the Japanese tofu from the middle, gently squeeze it out, and then cut it into thick slices. If the fish fillets are going to be fishy, then you can use salt, white pepper and a little cooking wine, keep scratching well, so that the fish fillets produce gelatinous, feel a little sticky, marinate for 10 minutes, and then wash them with water.
Arrange the sliced Japanese tofu in a circle along the plate, then place the cleaned fillets in the middle of the tofu. Then prepare the sauce, 2 tablespoons of oyster soy sauce, pepper and sugar and mix well. Then drizzle directly on the fillets and tofu, remember to drizzle them all. Then, when the water in the pot is boiling, put a steamer rack, put the deep dish on it, cover the lid, and steam on high heat for 5 minutes.
【Steamed oysters with vermicelli garlic】
Material: The best taste of choosing a large grain, generally a grain as large as a palm is the most ideal.
Accessories: 4 garlic cloves, a handful of vermicelli
Seasoning: 2 spoonfuls of light salt soy sauce, 1 tsp of oyster sauce, a few drops of sesame oil, a suitable amount of hot oil, a little sugar, 2 tablespoons of cold boiled water.
Directions: Soak in flour and salt to wash the oyster meat, soak the vermicelli in hot water and place the vermicelli in a clean oyster shell. Then mince the garlic cloves and add a few drops of raw oyster sauce with a few drops of sugar sesame oil, a little pepper, and 2 tablespoons of cold boiled water and mix well.
Put the washed oyster meat on top of the vermicelli and pour the mixture on top of the sauce, so that the vermicelli can absorb more flavor. Put in a steamer basket with boiling water, and my large oysters can be steamed for about 6-7 minutes, and finally sprinkled with chopped chives and drizzled with hot oil.
【Fresh steamed clams】
Brush the surface shell with a brush. In addition, the seasoning preparation is also very simple, a little June fresh light salt 8 grams of original sauce 1 spoonful, chives and red peppers a little. Then use a knife to cut a knife in the middle of the shell on the back of the clam, so that after steaming out, you can directly remove the shell on one side.
Prepare the appropriate amount of chopped chives and minced red peppers, cut off the back connections of each clam and put them on the plate, bring the water in the pot to a boil, put the steaming tray in, and steam on high heat for 3-4 minutes. After steaming, take it out, pour out the excess soup, and then directly remove the shell on the surface. Sprinkle with chopped chives and red peppers, then pour in hot oil and drizzle with a little soy sauce.
【Steamed yellow croaker】
Prepare a cucumber fish of about a pound and a half, then remove the internal organs, especially the black film to wash, and then spread with salt, beer and pepper for 5 minutes.
Then put a little green onion and ginger on the bottom of the plate and place the large yellow croaker in half. Bring the steamer to a boil, steam on high heat for 8 minutes, simmer for a while, sprinkle with chives, then pour over steamed fish soy sauce and 1 scoop of hot oil.
【Fuzhou Millefeuille Cake】
Ingredients: 2 kg of flour, 580 g of water, 15 g of oil, 15 g of sugar
Accessories: half a pound of plum tongue, 2 pairs of winter melon sugar, about 60 grams of white sugar, 4 pairs of fatty meat
Directions: Put all the ingredients of the dough into the cooking machine and the dough for about 10 minutes, take it out and knead it again, divide it into 2 parts, take one part and roll it into a rectangle thick with a coin, then sprinkle the middle part with the marinated fatty meat, broken plum tongue and chopped winter melon sugar, then cover the left three-quarter dough, and then cover the right three-third side of the skin and relax for a while.
Then gently roll, grow the square again, repeat the first operation at a time, a total of 3 times to finally form a multi-layer cake, let it sit for about 30 minutes, steam directly for 40 minutes under the pan in cold water, or use the steaming function of the steam oven for 50 minutes. Take it out and cut the small squares. At most, it can be frozen in the refrigerator, and the next time it is taken out, it can be steamed and eaten.
This is suitable for a large family of about 10 people family banquet, but also we Fujian people like the family banquet, the specific method for your reference, I hope that everyone eats happily and eats healthy, reunion and festival.
Tuan well, today's article to share here, I am the Spirit of Dance Small Canteen, a native of Fuzhou who loves to cook, and is also the original author in the field of food, preparing three meals a day for my family every day is my happiest moment, and I am willing to share it and exchange and learn with you. Welcome everyone to continue to pay attention to me, in addition, this graphic work is the original of the dance spirit small canteen, it is strictly forbidden to carry and steal pictures from other self-media, and violators will be investigated.