What big dishes should I cook on National Day?

Materials for making steamed spareribs with plums:

Ingredients: ribs (big ribs) 300g.

Accessories: plum 15g, starch (broad bean) 20g.

Seasoning: soy sauce 15g, bean paste 10g, sugar 15g, monosodium glutamate 2g, sesame oil 10g, garlic (white skin) 5g and peanut oil 20g.

Steamed pork ribs with plums:

1. Chop the ribs into pieces 10g, wash and control the moisture;

2. Mix the above materials with ribs and spread them on a plate;

3. Pour proper amount of peanut oil, steam for about 10 minutes on medium fire until cooked, and take out.

Tips for making steamed pork ribs with plums;

If you like to eat soft and rotten ribs, you can appropriately extend the steaming time.

Materials for making braised chicken wings:

Ingredients: a bag of chicken wings (the best wing, if the whole wing is used, the root, middle and tip of the wing should be separated). Blanch the chicken wings with water.

Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. Garlic can also be added.

Braised chicken wings:

1. Put the oil in the pot. When it is 80% hot, put one or two spoonfuls of sugar into the pot. Stir-fry until the sugar melts-bubbles-bubbles subside-sugar turns golden yellow. Add washed chicken wings. Stir-fry in medium heat until each chicken wing turns beautiful golden yellow ... (this is the legendary fried sugar color)

2, put some hot water, (don't put cold water, because the heated meat suddenly gets cold, the skin will shrink, it is not easy to cook, and it is not easy to taste). Just enough water to drown the chicken wings.

3. Add seasoning and onion slices, a spoonful of soy sauce and a spoonful of salt. Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will mask the taste of chicken wings.

4. Stew chicken wings over medium heat. When the soup is less, change the fire to thicken the juice, whichever is not dry.

5. Collect the thick soup, then take it out of the pot, put it on a plate and serve it.

Braised shrimp

Basic features:

This dish is slightly spicy and sweet, and the shrimp meat is tender and delicious, with strong nutrition!

Basic materials:

Live pair (South America) shrimp (about 1 kg) potato (if sweet potato tastes better), winter bamboo shoots (cauliflower), cucumber, celery, onion, ginger, garlic, dried Chili, seasoning: Haitian shrimp paste, Chili oil, monosodium glutamate, chicken essence, Sichuan Xixian douban (star anise, cinnamon, dried Chili).

Production process:

Step 1: Peel the top potato (sweet potato), clean it and cut it into strips, fry it with salad oil for later use, cut the top winter bamboo shoot (or cooked cauliflower) into strips for later use, cut celery into strips, cut green onions into sections, slice ginger and garlic, and cut green onions for later use.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp (big mouth is suitable for cheap taste) and fry it with salad oil (family can use a little oil).

Materials for making chestnut pork:

Ingredients: 300g chestnuts (fresh) and 400g pork (fat and thin).

Seasoning: garlic (white skin) 10g, ginger 5g, sugar 15g, onion 20g, yellow wine 30g, light soy sauce 30g.

The practice of chestnut pork:

1. Wash pork, boil it in water for 15 minutes, and cut into pieces;

2. Heat the wok, add 4 tablespoons of oil and stir-fry chestnuts and pork for a while;

3. Heat the wok, add lard, garlic and ginger, saute until fragrant, add chestnuts, pork, cooking wine, soy sauce, soy sauce and 300g water, and use fire? About 40 minutes, put it in the sugar pocket and mix well. Then what? After a while, add the onion and serve.

Step 3: Support a wok, add the mixed oil of Chili oil and salad oil (the ratio is 1/4), add star anise, cinnamon, Amomum tsaoko, Amomum villosum and Zanthoxylum bungeanum, stir-fry until cooked, then add watercress, onion, ginger and garlic, stir-fry the fried shrimps, potatoes (sweet potatoes) and winter bamboo shoots (winter bamboo shoots) in turn.

Step 4: After frying for several times, the ingredients are almost cooked. Add shrimp sauce, then add a little monosodium glutamate and chicken essence. (Note: salt is not needed, but there is salt in watercress) Continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Step 6: Sprinkle sesame, coriander and shallots on the product and serve!

Step 7: the supermarket buys the bottom material of the hot pot, eats the shrimp, puts it in the pot, and washes the dishes with stronger flavor! Then add appropriate amount of chicken essence monosodium glutamate and bone soup according to taste!

Step 8: Buy your favorite vegetables and meat products and wash the vegetables!

Materials for making colorful shredded beef:

Ingredients: 200g beef (fat and thin) and 200g winter bamboo shoots.

Accessories: 15g Zanthoxylum bungeanum (red, sharp and dry), 15g Zanthoxylum bungeanum (green and sharp), 8g Lentinus edodes (dry), 50g carrot, 50g leek, 25g vermicelli, 13g starch (broad bean).

Seasoning: soy sauce 15g, pepper 2g, sesame oil 10g, salt 5g, sugar 15g, monosodium glutamate 2g, cooking wine 15g, ginger 5g, garlic (white skin) 5g and peanut oil 30g.

Characteristics of multicolored shredded beef:

Colors are pleasing to the eye, harmonious and appetizing.

Method for making multicolored shredded beef;

1. Slice beef horizontally, then shred, add baking soda, raw oil, clear water and dried starch, and marinate for about 1 hour;

2. Cut the cooked bamboo shoots into filaments with a length of 6 cm and a width of 3 mm, and thoroughly cook them with clear water;

3. Add salt to bamboo shoots, simmer and taste, and control moisture;

4. Carrots and shredded mushrooms are also rolled with clear water to control moisture;

5. Mix salt, monosodium glutamate, sugar, soy sauce, sesame oil, pepper noodles and wet starch into sauce;

6. Heat the wok, add peanut oil, heat it to 70%, add vermicelli and fry until cooked, and take it out;

7. Grease the shredded beef with 40% hot oil, and pour it into the filter screen to drain the oil;

8. Saute shredded ginger and garlic, and add shredded pepper, shredded bamboo shoots, shredded mushrooms, shredded carrots, shredded shallots and shredded beef;

9. Pour cooking wine again, thicken with sauce, add tail oil (Ming oil) and stir well. Serve with fried vermicelli.

Tips for making colorful shredded beef;

Because of the lubrication process of shredded beef, 400 grams of peanut oil should be prepared.

Mushrooms and vegetables

Cuisine and efficacy: Fujian cuisine, home cooking and private cuisine.

Technology: frying

Production materials of mushrooms and vegetables:

Ingredients: green vegetables, fresh mushrooms and fungus.

Seasoning: ginger, salt

Practice of mushrooms and vegetables:

1 When the oil pan is hot, add shredded ginger and stir-fry until fragrant, then add auricularia and shiitake mushrooms and stir-fry until fragrant. Then stir-fry the roots of the vegetables.

Season with salt, and when you see that the color of the root is a little transparent, you can put the leaves of the vegetable.

After adding the leaves, stir-fry them a few times and you can put them out of the pot.