iftar dishes ideas

The steamed small bowl dishes included crispy pork, sliced pork, braised chicken, steamed pork with rice flour, four-happiness meatballs, pork knuckle, braised pork with preserved vegetables, eight-treasure sweet rice, steamed egg with shrimp, steamed eggplant, steamed dried beans, steamed potatoes, steamed taro, steamed white tofu, white sand tofu, braised tofu, steamed green chili, steamed salted vegetables, steamed pickled vegetables, steamed chicken, steamed duck, steamed fish, steamed pork belly with Liuyang black beans, steamed pork belly with salted vegetables, steamed pork with salted vegetables, steamed pork ribs with chopped pepper, steamed fish head with chopped pepper, steamed fish with purple perilla, steamed eggs, and so on.

The 1000 Recipes for Big Pot Cuisine was a classic canteen recipe book, which included the cooking methods of many dishes. The menu provided a variety of dishes to choose from, including shredded potatoes with vinegar sauce, sour and spicy konjac, spicy tofu, cold cucumber, scrambled eggs with tomatoes, braised eggs, and so on. In addition, there were some meat dishes such as green pepper stir-fried shredded pork, streaky pork stir-fried cauliflower, fatty meat stir-fried cabbage vermicelli, braised pork with preserved vegetables, carrot and yam roasted chicken, and braised fish. These dishes were both healthy and practical, suitable for making big pot dishes.

There were many types of vegetables, including root vegetables, stem vegetables, leaf vegetables, cauliflower, fruit vegetables, tooth vegetables, and so on. There were many types of vegetables, such as Chinese cabbage, Chinese cabbage, baby cabbage, carrots, celery, beans, and so on. There were many types of vegetables, and each type had many specific vegetables.

The vegetarian dish was a kind of vegetarian dish that was mainly light. It was originally cooked by Taoism and Buddhism. The specialty of vegetarian dishes was that they did not use animal ingredients, and even some plant ingredients were banned. Vegetarian dishes had health benefits, so people would choose to eat vegetarian dishes on the first day of the Lunar New Year and the ninth day of the first month. Vegetarian dishes can also be enjoyed in farmhouse restaurants or vegetarian restaurants. There were many ways to cook vegetarian dishes. One could use all kinds of vegetables and soy products as the main ingredients. The vegetarian dishes had a light taste and were very popular among consumers. For the specific cooking method of vegetarian dishes, you can refer to the relevant articles in the search results provided.

Kuai Cai was a type of early-maturing Chinese cabbage. Its appearance was similar to that of Chinese cabbage, and its nutritional content was similar to that of Chinese cabbage. Fast dishes could be used to make soup, hotpot, salad, and many other ways of eating. It could be cut into small pieces and stir-fried, or used to cook soup, stir-fried vermicelli, or mixed with other ingredients. The cooking method of the fast dish was relatively simple because it was extremely easy to cook. Basically, it was just stir-frying for two to three minutes. The tips for choosing quick food included looking at the color, size, smell, and pinching. In short, fast food was a kind of fresh and nutritious vegetable that could be cooked according to one's taste.

Mala Tang had a wide variety of dishes, including meat, vegetables, seafood, bean flour products, and staple food. In terms of meat, there were pork, beef, mutton, ribs, chicken, duck, ham, shrimp, fish, and some less common ones such as frog meat and bullfrog meat. In terms of vegetables, there were Chinese cabbage, Youmai vegetables, coriander, fungus, mushrooms, winter melon, radish, seaweed, lotus root slices, potato slices, etc. There were also some uncommon vegetables such as beans and garlic sprouts. In addition, seafood, bean flour products, and staple food were also common dishes in spicy hotpot. In short, there was a wide variety of dishes in Mala Tang. One could choose and match them according to one's taste and preferences.

The 100 Ways of Jiangsu Home Cooking Manual was a collection of 100 Jiangsu Home Cooking recipes. This recipe included classic dishes of Jiangsu cuisine, such as Yangzhou fried rice, stewed crab meat lion's head, and boiled dried silk. These dishes tasted light and slightly sweet. They used fresh water as the main ingredient, paid attention to knife skills and heat control, and pursued the original taste. This recipe book provided detailed cooking methods and a list of ingredients, making it convenient for people to make Jiangsu cuisine at home.

In 2024, the rankings of prepared dishes showed that Anjing Food ranked first, while Yum China, Shuanghui, Juewei Food and Weizhi Fragrance ranked in the top five respectively. The other companies in the top ten included Lvjin, New Hope, Hema Xiansheng, Guangzhou Restaurant, Guoli Aquatic, Haodelai, and Qianwei Central Kitchen. According to the industry distribution of the top 100 enterprises, 45% of the enterprises mainly engaged in ready-to-cook products, 27% in ready-to-eat products, and 14% in ready-to-eat and ready-to-heat products. Guangdong and Shanghai had the most companies on the list, with 17 and 15 respectively, followed by Hunan with 11. Beijing, Fujian, and Shandong each had nine companies, and Zhejiang had eight companies. However, the search results did not provide any information about the specifics of the rankings.

The home-cooked dishes were the dishes that people often chose in their daily lives. They were simple and easy to make, had a rich taste, and could go well with rice. The following are some home-cooked dishes: 1. Sour and Spicy Potato Shreds: Cut the potatoes into shreds and stir-fry them until they are crispy. Add in onions, garlic, and dried chili. Finally, sprinkle them with chopped green onions. 2. Sweet and sour eggplant: cut the purple-skinned eggplant into pieces, marinate it with salt, wrap it with starch, and deep-fry it until it's golden yellow. Then, stir-fry it with sugar, rice vinegar, soy sauce, and other seasonings. 3. Sauce Fried Chicken: Cut the chicken breast into cubes, marinate it, and stir-fry until it turns white. Then, add diced cucumber and other ingredients to stir-fry. 4. Yuxiang Shredded Pork: Cut the pork tenderloin into shreds, stir-fry until it changes color, then add water-soaked fungus, carrots, peppers, and other ingredients. Finally, add soy sauce, cooking wine, and other seasonings. 5. Stir-fried preserved meat with snow peas: After stir-frying the preserved meat until the oil is out, stir-fry the snow peas with oil until they are cooked. Finally, stir-fry the mixture. These dishes were simple and easy to make. The cooking method was very clear and could be adjusted according to one's taste and preferences. I hope these methods can help you.

There were a few key techniques that needed to be paid attention to when taking photos of dishes. First of all, choose the right equipment. It is recommended to use a digital camera with a higher resolution and a changeable lens. Use a macro lens or a lens with a macro function to capture the details of the dish. Secondly, when placing and arranging the dishes, they had to make them look natural and attractive. They could adjust the angle and position of the dishes appropriately, and choose a simple, pure color background to highlight the beauty of the dishes. In addition, lighting was also the key. Choose natural light such as sunlight or soft indoor light, and you can use soft lights to fill in the light. In addition, use color and contrast to attract the audience's attention. Choose bright ingredients and seasonings, and pay attention to color matching and contrast. Lastly, the composition was also important. He could try different angles and distances to highlight the attractiveness of the dish. In short, with the right equipment, placement and arrangement, lighting, color, composition, and other skills, one could take satisfactory photos of the dishes.