What can you cook for the party?

A general banquet consists of seven dishes: cold dishes, hot dishes, big dishes, sweets, soup dishes, snacks and fruits. 1. Cold cuts, also known as dining tables and welcome dishes, are the first dishes after guests sit down, which have a great influence on their mood and appetite. The content of cold dishes can be complicated or simplified according to the situation. Generally, a large platter or 4 ~ 8 small dishes will do. Banquets above the mid-range can use a large platter with 4 ~ 8 single dishes around. Pay attention to the differences in taste, shape, color and cooking methods of each dish, give consideration to both meat and vegetables, and match them reasonably.

2. Hot dishes are the second course at the banquet. Generally, it is made by cooking methods such as frying, frying, steaming, frying and stewing. The taste, color and shape of dishes should have their own characteristics. The selection of materials should be based on fresh and tender raw materials, especially crisp, smooth and fresh, which are mainly used to accompany wine.

3. The big dish, also known as the big dish, is cooked with whole, whole or whole chicken, duck, fish or more expensive raw materials. Generally, it is made by cooking methods such as roasting, steaming, stewing, stewing, frying and roasting. Cuisine is characterized by crispness, tenderness, crispness and strong flavor. As the main part of the banquet, it is necessary to highlight the characteristics and flavor, which has a great influence on the appetite and mood of the guests and can make the banquet reach its climax.

Sweets, also known as beets, account for a small proportion in banquets, and low-grade banquets can be omitted. Usually one or two dishes will be served. Beets play a role in removing oral odor and regulating guests' taste at banquets. When this dish is served, it means that all the tables and drinks have been served, and it's time to stop for dinner. Beets are generally cooked with honey juice, drawing, steaming and frying. Serve more while it is hot, such as almond tofu and hollow balls.

Soup soup is an indispensable dish at the banquet. Because the soup is nutritious and delicious, it can supplement the loss of digestive juice when eating. Some banquets serve two kinds of soup at the banquet. One is to serve soup after cold dishes and before hot dishes. The second is soup after dessert. Soup is flexibly prepared due to season and region, and it is generally thick in winter and light in summer.

6. The dim sum banquet is the last dessert, while the high-end banquet is served with the big dish. It plays the role of assisting, embellishing and setting off large dishes, and can also make up for the lack of carbohydrates in dishes, so that fasting drinkers are not easy to get drunk. Dim sum usually serves 2-4 courses. Pay attention to the combination of sweetness and saltiness; A mixture of lean and lean is necessary. You'd better put some beautiful hieroglyphs on it.

Generally, fruits are served last, especially fresh fruits, such as watermelons, apples, bananas, oranges, pineapples and lychees. Eating fruit after meals can supplement the deficiency of vitamins in dishes, as well as relieve greasy, help digestion and sober up.

In short, the order of serving is cold dishes first, then hot dishes; In hot dishes, the key dishes are served first, and then the general dishes; Serve first, then serve; Pickles first, then beets; Serve thick dishes first, then light dishes; Small bowl of soup first, then big bowl of soup. If you treat guests at home, you can refine a small plan suitable for your banquet according to the above introduction, and you don't have to copy it all. Otherwise, the guests can't eat, and you are exhausted.