Time flies, and before you know it, the Spring Festival is coming. New Year's Eve is a very important meal. Not only delicious, but also meaningful. Every dish has its auspicious meaning, which represents people's good expectations for the new year. Share three special dishes, study in advance, have a New Year's Eve dinner, and bring your favorite meals to the table with your family to welcome the New Year with joy.
First, braised prawns.
1. First cut off all the feet and whiskers of the shrimp, unscrew the head of the shrimp and clean it, cut it on the back of the shrimp with a knife, remove the shrimp line inside and put it in a big bowl.
2. Cut ginger into filaments, cut shallots into small pieces, add a little salt, cooking wine and onion ginger juice to shrimp, mix well and marinate for ten minutes.
3. Add seasoning juice, add two spoonfuls of cooking wine, soy sauce, one spoonful of sugar, pepper and a little salt to the bowl, and stir well for later use.
4. Heat the oil in the pot. When the oil is hot, pour in prawns, fry the prawn shells until golden and crisp, then add the onion and ginger slices and stir fry. Pour the prepared juice into it, stir well, cover and cook for three minutes, then cook the prawns until they taste good. Continue to open the fire to thicken the soup, and the braised prawns will be ready.
Second, sweet and sour lotus root diced.
1. Peel the crispy lotus root, cut it into diced lotus root with a knife and put it in clean water to avoid oxidation and blackening.
2. Boil the water in the pot, pour in diced lotus root and blanch for about 30 seconds, and drain for later use.
3, adjust some juice, take two spoonfuls of soy sauce, three spoonfuls of balsamic vinegar, two spoonfuls of sugar, and the right amount of salt, and stir well for later use. Mix two teaspoons of starch with water and set aside.
4. Put oil in a hot pot, add minced garlic, pour diced lotus root, stir fry over medium heat, and stir fry the lotus root juice. Stir-fry until it is a little slippery, pour in the prepared juice, stir-fry until it tastes good, then pour in half of the starch water, add the remaining starch water after slightly collecting the juice, thicken the soup twice, and then add white sesame seeds, chopped green onion and sweet and sour lotus root diced.
Third, fermented bean curd.
1. Chop a piece of front leg meat into minced meat, pour it into a large bowl, add a spoonful of soy sauce, soy sauce, edible salt and white sugar to refresh, remove the fishy smell of pepper and enhance the fragrance, refresh with oyster sauce, then grab and stir evenly, add an egg and stir evenly, then add a spoonful of corn starch to grab and stir evenly, and add a little peanut oil to lock the moisture in the meat, and grab and stir evenly for later use.
2. Cut a handful of chives and mushrooms into pieces, put them into the meat stuffing and stir well. Next, you should prepare oily tofu. You have to choose this square, bigger one, cut the oily tofu aside, wash out the bean curd residue and empty it. Then, put the meat stuffing into the tofu and put it directly on the plate, and put it neatly. Put it in a steamer and steam for about ten minutes after the water boils.
3. Chop the garlic into minced garlic, cut it into pieces in Jiang Mo, cut the carrot into powder, cut the onion into chopped green onion, and pour it into a bowl for later use.
4, then adjust a juice, the right amount of soy sauce, pepper, chicken essence, sugar, oyster sauce to refresh, add a spoonful of corn starch, hold a small bowl of water, and then stir evenly for use.
5. After the oil is hot, put the minced ginger and garlic into the pot. Stir-fry carrots, stir well, add the prepared juice, and collect the soup until it is thick. Steam the oily tofu, then pour the juice on the oily tofu, and it's ready.
I hope I can help you. Good luck.