The fifteenth day of the Lantern Festival, the 12 family dinner dishes are indispensable, meat and vegetable collocation, happy reunion throughout the year
On the fifteenth day of the first lunar month, people enjoy Lantern Festival, eat tangyuan, guess lantern riddles, set off fireworks and other traditional customs. The Spring Festival is over after the Lantern Festival.When children start school and families go out for work, every family will prepare a table of sumptuous reunion dishes. Here are 12 family dishes recommended for everyone. They are both meat and vegetables, nutritious and delicious, and happy reunion will last a whole year.Sweet and sour pork with pineapple 1, tenderloin with the back of a knife to hit the meat a few times, pickled more flavor, then cut into small pieces put in a basin, add a little salt, cooking wine to remove the fishy, grab and mix until the surface becomes sticky.Beat in an egg yolk, which is sticky, and then add a little cornstarch and mix well.2. Cut the pineapple into small pieces and place in a bowl.Dice the cucumber and place in a bowl.3. Mix sweet and sour juice, add tomato sauce, sugar, vinegar and salt to the bowl and stir evenly.That’s it.4. Put the pineapple and cucumber into a pot and blanch them for about 10 seconds to remove the sour taste of the pineapple. Pour a few spoonfuls of cold water over them to cool the cucumber and prevent it from Browning.5, the oil temperature is 40% hot, one by one into the marinated meat, the whole process of small fire fried after shaping with a spoon stir, turn to medium fire fried for about two minutes to control the oil for later use.6. Add a little cooking oil to the pot and pour in the sweet-and-sour sauce. Fry until bubbling, then add meat, pineapple and cucumber and stir-fry them for a few times.Glutinous rice spareribs Ingredients: spareribs, glutinous rice, spring onion, ginger How to do: 1. First prepare glutinous rice in proper amount and soak it in water for two hours in advance.Spare ribs don’t need to be blanched, so wash the bloody water out of the ribs with water until the water becomes clear.2. Add minced ginger, southern milk sauce, oyster sauce, light soy sauce and a small amount of dark soy sauce and marinate for 30 minutes.Soak the lotus leaves in boiling water for ten minutes and place them in the bottom of the steamer.3. Stir the soaked glutinous rice with oyster sauce and light soy sauce evenly, then wrap the ribs with glutinous rice, put taro on the steamer first, then put the ribs in the steamer and steam for 40 minutes.Ingredients: century-old egg, millet pepper, garlic, spring onion, white sesame how to do: 1. Put century-old egg into a pot of water and boil for about 3 minutes, then put it into cold water to cool down.Get a lot of minced garlic, shredded millet pepper, chopped shallots.2. Peel off the shell of century-old eggs and wash them. Rub a little vegetable oil on the knife to make century-old eggs not stick to the knife.3, the pan heat oil, oil temperature 50% heat into the garlic pepper scallion white burst fragrance into the bowl, release vinegar salt sugar chicken essence, a little sesame oil, chili oil, scallion, white sesame seeds stir evenly, after mixing it in the preserved egg on top of it.Cumin mutton ingredients: mutton, onion, white sesame seeds, red pepper, coriander, cumin practice: 1, mutton slices into the basin, put a little salt, pepper, a little light soy sauce, cooking wine with hand grasp sticky, and then put in an egg white, a little onion flavor grasp mix evenly, put in a little dry starch lock moisture.Finally add a little oil to prevent adhesion.2, prepare onion finely shred, red pepper into rings, coriander into small pieces, prepare a few cumin seeds, chili pepper, white sesame seeds.3. Add the marinated mutton to the 40% heat of the oil, stir fry the mutton in the pot for about one minute, and then pour the mutton out to control the oil.4. Put a little oil in the pot, add cumin, chili powder and white sesame seeds, fry them with low fire until fragrant, then add the mutton, turn on high fire and stir-fry them quickly and evenly. Finally, add a little rice vinegar, red pepper and coriander and stir-fry them evenly.How to do it: 1. Slice a cucumber, roll it, cut it in the middle and place it on a plate for later use. Slice some red pepper, shallots and cherry tomatoes in half.2. Cut clean abalone into thin slices and boil water for two minutes. Remove and place in cold water.3. Make sauce: add proper amount of pepper powder, light soy sauce, oyster sauce, steamed fish soy sauce, fish sauce, sugar, add water and stir evenly.4. Finally, place the abalone in the middle of the plate, add the red pepper and shallots, and arrange the cherry tomatoes around to match the colors, drizzle with hot oil to stir up the flavor, and then pour over the prepared sauce.How to do it: 1. Clean the chicken and dry it, then put it in a basin and add boiling water. The whole body of the chicken will be scalded again.2, yellow orange pounded, and then into the pot, add water, bring to the boil, boil until the soup becomes thick, slotted out, and then use a brush to evenly spread it on the chicken, after good processing into the pot, open fire to steam it for 20 minutes.Let cool naturally after steaming.3, a spring onion cut into sections, green onion leaves cut into green onion, cut it into a bowl.4. Add a tablespoon of salt, sugar, light soy sauce and vinegar to a bowl.5. Heat the oil in the pot, fry the scallions until they become caramelized, clip them out, and then cut them into small pieces and set them on the plate.Then sprinkle with scallion, drizzle with boiled scallion oil, and pour the boiled boiled sauce directly over the top.Chopped pepper fish head Ingredients: fish head, onion, chopped pepper, red pepper, spring onion, ginger, fermented black beans1, the first preparation variegated carp fish head a, remove the black film from the back cut and teeth, and then will play on both sides of the knife, add ginger, spring onion and grabbing the onion ginger, wipe on the fish head, pour a little cooking wine evenly daub for 20 minutes, going over 2, chilli with water to remove part of salty, chopped red chili, add in scallion ginger, tempeh,Pour on hot oil to stir up fragrance, add sugar, pepper, light soy sauce and oyster sauce and mix well.3. Put a little oil in the pot, cut half an onion and stir-fry until fragrant, then put the marinated fish head, pour the chopped pepper sauce evenly, and finally pour half a bottle of beer, cover with a medium heat and stew for about 10 minutes.After cooking and then sprinkle a little green onion, a pot chopped pepper fish head is done.How to do it: 1. Chop the pig’s trotter into small pieces, put the green onion and ginger slices into the pot, add some cooking wine with cold water, boil the pig’s trotter and remove the floating foam, blanch thoroughly, remove and rinse thoroughly.2, millet hot minced, chopped onion and garlic seeds, garlic seedlings cut into small sections, ginger slices hot oil pot burst fragrance, add cinnamon star anise, and then pour the pig’s feet stir fry even dry water, to a little high liquor to remove the smell of pig’s feet.Stir in hot sauce, salt, pepper, light soy sauce and pour in a bottle of beer.Transfer to a pressure cooker, cover with air and press for 30 minutes.3. Add onion, garlic and pepper into the pot and stir-fry until fragrant. Then add pig’s trotter and stir-fry until fragrant.1. Cut the noodles short and soak them in cold water for 20 minutes. Cut the noodles in the middle and soak them in water for 10 minutes.Put the garlic in the pot and blanch for half a minute, drain the water and place the vegetable heart on the plate for later use. 3. Pat the garlic into minced garlic and minced red pepper, heat the pot with oil, pour the minced garlic and pepper into the pot and fry until fragrant, then add the light soy sauce to freshen up.4. Place the noodles in the middle of the plate, add the fried garlic and pepper, and finally pour a spoonful of steamed fish soy sauce, and put it into a boiling steamer. Steam it for about eight minutes on high fire, then take it out and sprinkle with scallions.How to do: 1, first clean the pepper, remove the core of the pepper, drain the water, and then the pepper with a knife to better taste, beat garlic powder and cut into garlic.2. Heat the pot without putting oil, pour in the pepper, open the heat and flatten the pepper. Press the pepper with a spoon until the pepper becomes tiger skin.3. Reheat the wok with oil, add minated garlic, add a spoonful of black bean and stir fry until fragrant, add chili and stir fry evenly, add salt, white sugar light soy sauce and old vinegar and stir fry until fragrant, then remove from the wok and put on a plate.How to do it: 1. Clean the lettuce, cut the green onion and soak it in water. Cut half of the onion into thin pieces and put them on a plate for later use.2. Add light soy sauce to the bowl, steam the fish soy sauce, stir a small spoon of chicken essence evenly, and set aside for later use.3. Heat up the oil in the pot and pour in the shredded onion, Chinese prickly ash and two bay leaves. Then drain the oil and put it into a bowl for later use.4, add water to the pot to bring to a boil, put the lettuce into the pot blanched, add a little salt, pour in a few drops of cooking oil, you can make the lettuce green not black.Remove soft leaves and drain. Place on a plate and add shredded spring onion.Drizzle with hot shallot oil to bring out the flavour, drizzle with the sauce and you’re done.Cordyceps flower chicken soup ingredients: chicken, cordyceps flower, red dates, coconut pulp, medlar practice: 1, cordyceps flower wash bubble hair for a while.Blanch the chicken and remove.2. Pour proper amount of water into the casserole pot, add all the materials, cover the pot with high fire and boil, then turn to low fire and boil for 1 hour.Finally, add some salt to enhance the taste.