New Year's Eve dinner is of great significance to China people. It is usually rich. The time when a clever woman can't cook without rice has passed. Now a clever woman can't cook without a plan. The meaning of New Year's Eve dinner is auspicious and is highly valued by Chinese people. What should we eat for New Year's Eve dinner? Are you still struggling with this problem? Today, Xiaobian will recommend 20 recipes for New Year's Eve.

1. Fish with Chinese sauerkraut

2. Stewed beef brisket with carrot

3. Braised pork

4. Ants climb trees

5. Spicy fried dumplings

6. Special spicy beef jerky

7. proud as a peacock

8. Phoenix is happy to welcome the spring

9. Angelica drunken chicken roll

10. Barbecued pork with honey sauce

1 1. Chinese cabbage bacon a

12. [Fried beef

13. Braised pork with plum vegetables

14. Duck soup with Yao Zhu and Winter Melon

15. Braised pork ribs with melon and barley

16. Double Lotus Stewed Cavity Bone

17. Serve spinach.

18. Mapo tofu

19. Tonifying qi and blood to cook hens

20. celery and minced beef

1. Fish with Chinese sauerkraut

Materials:

Freshwater fish 1 strip, pickled cabbage 1 bag, pickled pepper 6, garlic 3, ginger 1 small piece, star anise 1 grain, pepper 1 small bar, dried pepper 1 strip and coriander/kloc.

Marinated fish materials: egg white 1 grain, starch 1 tablespoon, cooking wine 1 tablespoon, sugar 1/2 tablespoons, salt 1/2 teaspoons and white pepper 1/3 teaspoons.

Practice:

1, put the fish flat on the chopping board, take a sharp sharp knife and slice the fish from the fish tail, stick the fish bone in the middle to slice it off, and then turn it over to slice the fish on the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use;

2. Add all the marinated fish materials into the cut fish, gently grab them by hand and marinate for 15 minutes;

3. Wash pickled cabbage and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections;

4. Pour a little more oil into the pot than the stir-fry until it is 70% hot, then put 1 half of the pepper and dried pepper into the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together after the fragrance comes out;

5. After the smell of pickled cabbage is fried, add about 1 liter of clear water, then put the fish head and bones that have been removed before, cover the pot, boil over high fire, and then turn to slow fire for 15 minutes until the soup becomes thick;

6. Gently pour the fillets and turn off the fire after they are cooked. Pour the cooked pickled fish into a big bowl or casserole (it is recommended to use a casserole, please pay attention to the attached tips);

7. Clean the pot, then pour in a little oil and heat it to 70%, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put 2 parsley.

Tips:

1, it is best to use freshwater fish to make pickled fish, and the meat taste will be better;

2, the knife must be fast when slicing fish, it is best to sharpen the knife first in advance, get twice the result with half the effort;

3. Adding egg white when pickling fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid. If you have a good idea, please share it with me. And adding a little sugar, I think it will make the meat taste more delicious;

4, when scalding fish fillets, don't scald them for too long. When you see the discoloration, it is almost the same. After a long time, the meat will not be delicious;

5. It is suggested that the advantages of using casserole for dressing are: after eating, there will often be some soup and sauerkraut left. The next day, buy a piece of tofu and put it in for cooking, which is another delicious dish;

6, it is best to pour hot oil on pickled fish to make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step, it smells good!

2. Stewed beef brisket with carrot

Materials:

Beef brisket 2 kg carrot 4 ginger 1 small green onion 1 Duan Xiang Ye 5 pieces of cinnamon 1 piece of dried tangerine peel 1 piece of tsaoko 1 star anise 2 pieces of dried pepper 5 pieces of rock sugar 10 pieces of soy sauce 2 tablespoons of watercress 2 tablespoons of coriander.

Practice:

1, peeled and flattened ginger, cut into small pieces, and cut green onions into sections; Cut beef into pieces, cook in a cold water pot for 20 minutes, pour out and drain for later use;

2. Pour more oil into the wok and heat it, then add ginger, watercress, scallion and spices to stir fry until the fragrance comes out, then pour beef and soy sauce to stir fry evenly;

3. Pour the fried beef into the pressure cooker, then add the crystal sugar, and then pour 1 cup of water. Do not cover the lid of the pressure cooker and stew for about half an hour on medium heat, and stir it from time to time;

4. While the beef is stewed, wash the carrots and cut them into large pieces with a hob;

5. Pour carrots into the pressure cooker, cover it safely, and simmer for 15 minutes after exhausting.

6. Sprinkle a little parsley into the bowl to enhance the fragrance.

Tips:

1, if you can't eat spicy food, you can remove the dried Chili and douban, but add more 1 spoon of soy sauce, and it tastes great;

2. When stewing beef, it is best to add a little tangerine peel or tea to stew together, so that the beef is soft and fast, and the meat is rich;

3, the time of carrot stew does not need to be too long, so the beef should be stewed almost before adding the carrot pieces. The carrots don't need to be peeled, just brush the epidermis clean;

4. If you don't use a pressure cooker, you can also stew it in a wok or casserole, but it will take longer. Using a pressure cooker will save gas very much.

3. Braised pork

Materials:

Pork belly with skin 1 piece of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of white sugar, 2 tablespoons of scallion, 2 slices of ginger, 2 slices of star anise, 2 pieces of dried tangerine peel 1 piece of cinnamon 1 piece of fragrant leaves, 2 slices of clear water, a little salt.

Practice:

1, put the meat into the pot after cleaning, pour in clear water until the pork is cooked 15 minutes after bleeding foam, take it out and let it cool, and cut the cooled pork into small pieces;

2. Pour a proper amount of oil into the wok and heat it. Add pork and stir fry for 5 minutes. Stir the oil and serve it out.

3. Wash the pot and put in 2 tablespoons of water. When the water boils, pour in white sugar. When the white sugar turns into bubbles, add the fried pork and stir-fry it twice. Then pour in the soy sauce and cooking wine and stir-fry it for 2 minutes.

4. Pour the meat into a casserole (you can also use an iron pan for frying meat), add green onions, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer for 1 hour.

Tips:

1, making braised pork must choose pork belly with skin, the most delicious is skin and fat;

2. Because a lot of meat oil has been fried in advance, the braised pork is not boring at all;

3, because pigskin is very easy to stick to the pot, it is best to choose a non-stick pot when frying meat;

4. I think the dishes stewed in casserole are very fragrant. Of course, you can also cover them with a wok or use a pressure cooker to save time. If you use a pressure cooker to stew meat, turn the fire to the minimum for about 15 minutes after exhausting.

4. Ants climb trees

Materials:

Sweet potato vermicelli 1 minced meat100g

Seasoning:

Pixian watercress 1 tablespoon ginger, 3 pieces of minced garlic 1 tablespoon chopped green onion 1 tablespoon stock, 4 tablespoons (about 50 ml) pepper 1 small handful of dried peppers (cut into sections), soy sauce 1 tablespoon monosodium glutamate, a little pepper powder 1.

Practice:

1, first soak the vermicelli in hot water (about 15 minutes), then cut a few knives with scissors to make it shorter, and drain the water for later use;

2. Pour a proper amount of cooking oil into the wok and heat it. After the oil is hot, add pepper, pepper, minced garlic and ginger to make it smell, then add minced meat and stir-fry until it becomes discolored;

3. After the minced meat changes color, push it to one side, so that the pot tilts slightly. Add watercress to the oily side, stir-fry it for a few times, and then mix it, and then pour in the broth (bone broth or clear chicken soup). 4. After pouring in the broth, add the fans soaked in advance and stir-fry until the soup is dry. Finally, add the soy sauce and sprinkle with pepper powder, monosodium glutamate and chopped green onion and stir well.

Tips:

1, the fans who make this dish suggest to choose sweet potato fans, which is better than the somersault;

2. In addition, minced garlic, watercress and pepper powder are the essence of this dish, and you can't lose them;

3, because the watercress itself is very salty, and soy sauce is added, so this dish does not need to add extra salt! Playing soy sauce is not only fragrant, but also beautiful in color!

4. This is another Sichuan dish, so I have to remind you-control your appetite!

5. Spicy fried dumplings

material

Duck gizzard or chicken gizzard 300g, 5 green peppers and 5 red peppers.

Seasoning:

2 pieces of garlic (sliced), ginger 1 small pieces (sliced), green onion 1 small pieces (sliced), pepper 1 small dried pepper (sliced), soy sauce a little starch 1 tablespoon of carved wine or cooking wine 1 tablespoon of sugar/kloc-0.

Practice:

1 Wash duck gizzards with salt, tear off the yellow film and white tendons on the surface, drain the water and cut into pieces;

2. Put sliced duck gizzards into a bowl, add Huadiao wine, 1 half of ginger slices, soy sauce, sugar, pepper powder, pepper, salt and starch, and marinate by hand for 10 minute;

3. Wash the green pepper and red pepper and cut them into sections of about 1 cm;

4. Heat the wok and pour the oil. After the oil is hot, add pepper, dried pepper, the other half of ginger and garlic to saute;

5. Pour the sliced duck gizzards and stir-fry them quickly until they become a little discolored, then pour the chili slices and stir-fry them for about 1 min, stir in a little soy sauce and monosodium glutamate, then turn off the fire, and then add the onion slices and stir-fry them evenly.

Tips:

1, adding a little salt to wash the internal organs of animals can effectively remove the strange smell and sterilize;

2. Duck gizzards are bigger than chicken gizzards, but it is recommended to remove the white tendons on the surface before making. If your teeth are good enough, it is not needed.

3, if you are particularly spicy, you can change the red pepper into millet pepper, but you don't need too much, otherwise you will definitely get a stomachache;

4, this dish needs to be quickly stir-fried in a big fire. If it is fried for a long time, the duck gizzard will become very chewy, ensuring that the cheeks are sore the next day;

5, this dish is very special, so be careful not to cook too much rice when cooking, so as not to break it!

6. Special spicy beef jerky

Materials:

Beef 1 kg Chili powder 60 g pepper powder 20 g sugar 30 g soy sauce 2 tablespoons salt 2 teaspoons monosodium glutamate a little cooked white sesame 1 tablespoon spices (pepper 1 teaspoon, 2 grains of star anise, a little fennel, cinnamon 1 block, 2 slices of fragrant leaves, tsaoko 1 teaspoon)

Practice:

1, boil a pot of boiling water, add the cleaned beef to boil the bleeding foam, then take it out and soak it in cold water, and pour off the blood water;

2. Pour a proper amount of clear water into the casserole (no other pot can be used), add all spices and salt to boil together, and then add beef. If the water has not passed through the beef, add boiling water until it has not passed completely, and cook for about 50 minutes on low heat, then remove it, drain it and cool it;

3. Cut the chilled beef into finger-sized strips across the grain;

4. Pour more oil into the wok and heat it until it is slightly hot. Pour in white sugar and stir-fry it with low heat, then add beef and stir-fry it together 1 min, then pour in soy sauce and stir-fry;

5. Stir-fry with low fire until the beef is dry, add Chili powder and pepper powder and stir well. Finally, pour white sesame seeds and a little monosodium glutamate before cooking.

Tips:

1, 1 kg of beef finally makes beef jerky with only about 1/3, and it is best to choose lean beef without tendons to make beef jerky;

2. Boiling beef with bleeding water, taking it out and soaking it in cold water can make the meat quality of beef tight, and cooking it with spices can make the beef taste better;

3. Finally, the process of frying beef has always used a small fire. When frying sugar, be careful not to fry too much.

4. This dish can be used not only as a cold dish on the dining table, but also as a snack in daily life.

7. proud as a peacock

Materials:

Mullet 1 strip, 3 dried mushrooms, 2 red peppers, 3 garlic grains, ginger 1 small pieces, 2 spring onions, Guangxiangtai steamed fish soy sauce 1 bag, a little white pepper method, cooking wine 1 bottle cap.

Practice:

1, slice garlic, slice ginger, chop pepper, cut scallion into sections, cut the rest into chopped green onion, and slice mushrooms after soaking.

2. Cut off the head and tail of the fish after descaling, then take out the internal organs from the incision of the head and clean them, and cut the body part into pieces from the back, but keep the belly part intact.

3. Spread the chopped garlic slices, ginger slices, mushroom slices and onion slices on the plate, then put the fish on the plate, sprinkle with chopped peppers, and pour in Guangxiangtai steamed fish soy sauce, cooking wine and a little white pepper.

4. Put the plate into a steamer and steam it on high fire for 10 minute.

Tips:

1, generally, it is recommended to choose fresh live fish for making steamed fish, and make them immediately after slaughter, so as to ensure the freshness of the meat and the relatively light smell.

2. Depending on the size of the fish, the steaming time may be increased or decreased by 2 or 3 minutes, but don't steam the fish for too long to make it too old, which will make it taste bad.

8. Phoenix is happy to welcome the spring

Materials:

Black jujube wine 1/3 bottles, young chicken 1 piece, dried longan 1 piece, star anise 1 piece, 4 pieces of ginger, red pepper1piece, 20g of rock sugar, 2 spring onions, 6 pieces of garlic and chestnuts.

Seasoning:

2 tbsp light soy sauce, 0/2 tsp salt12 tsp pepper12 tsp clear chicken soup150g light soy sauce.

Practice:

1, boil a pot of boiling water, then add the washed broiler to boil the bleeding water, take it out, wash it and drain it.

2. Cut the broiler from the belly, brush it with soy sauce and color it, then fry it in the oil pan until golden brown, then take it out, and then fry the garlic in the oil pan until golden brown.

3. Take a large bowl, put the fried broilers face down in the bowl, and then put the rest of the materials and seasonings into the chicken.

4. Seal the big bowl with plastic wrap, then steam it in a steamer for one hour and then take it out. First, pour out the soup, then remove the impurities from the ingredients, and open the chestnuts separately.

Tips:

1, black jujube wine can also be replaced by Shaoxing wine and white rice wine.

2. Chestnuts can be dried chestnuts, but they should be soaked in hot water before use.

9. Angelica drunken chicken roll

Materials:

2 drumsticks, 2 teaspoons of salt, 5g of Angelica sinensis, 0g of Lycium barbarum10g, 500ml of clear water, 300ml of Guyuelongshan red distiller's grains.

method of work

1, rinse Angelica sinensis and Lycium barbarum, add clean water to boil, then cook 15 minutes, turn off the fire and let cool.

2. After the chicken leg is boned, put it face down on tin foil paper, put a little salt on it, roll it up, wrap it tightly in tin foil paper and steam it in a steamer for 20 minutes.

3. Pour Guyuelongshan red distiller's grains dew into the cooled juice, then add the chicken leg rolls with tin foil removed, soak them in the refrigerator 1 day, and then take out the slices.

Tips:

1, red distiller's grains can also be replaced by any Shaoxing wine.

2. When rolling chicken rolls, try to roll them as tightly as possible, and seal the mouths at both ends so that they will not spread out after steaming.

10. Barbecued pork with honey sauce

Materials:

Pork tenderloin 1 strip, F-Ji barbecued pork sauce 1 bottle, ginger 1 small pieces, 2 shallots, 4 tablespoons of honey and 20 ml of rice wine.

Practice:

1, wash the bought pork tenderloin, dry it and cut it into long strips, and cut off the white fascia on the surface with scissors; Peel the ginger and cut it into pieces. Cut the onion into sections for later use.

2. Take a large sealed box, put the pork strips in the box, then add the ginger slices and onion segments, pour in the barbecued pork sauce and rice wine and grab them evenly. It is best to soak the meat in the sauce.

3. Cover the sealed box, put it in the refrigerator for cold storage 1 day, take it out in the middle, turn it over, make it taste even, remove the onion and throw it away.

4. Take it out after pickling, spread a piece of tin foil in the baking tray, then put the meat on the baking net, air the baking net on the baking tray for 15 minutes, then brush a layer of honey, and then change the baking tray to a clean tin foil.

5. Put the baking tray in the lower layer of the oven, put the meat baking net in the middle layer, bake it at 180 degrees for 20 minutes, then take it out, brush it with a layer of marinated meat sauce, and brush it after it is slightly dry.

6. Turn the brushed meat over and put it in the oven for 20 minutes at 180 degrees, then take it out and brush the honey twice, preferably for about 10 minutes.

Tips:

1, barbecued pork should be made of thin prune strips without skin and too much fat. If you buy a large piece of rear buttock meat, then cut it down 5 cm from the right, and then cut it up 5 cm from the left ..... so that the meat can become a long strip after being pulled open, which can make the meat taste faster.

If it is too big after opening, cut it into the right size from the middle.

1, raw onions should not be marinated for too long, otherwise it will form the smell of stinky onions and affect the aroma of meat.

2. This is my favorite barbecued pork sauce. It tastes positive, and there will be no exaggerated red pigment. It is a simple way to use the commercially available barbecued pork sauce, or you can mix it yourself. I will put my own mix up later.

3. If you want to make the meat look brighter and more appetizing, the secret is to brush the honey several times repeatedly.

1 1. Chinese cabbage bacon a

Materials:

Baby dishes, 2 strips of bacon, a bag of dried seaweed, a handful of clear chicken soup 1 bowl of ginger, 2 slices of scallion, a short piece of white pepper 1/3 teaspoons of water powder, a little.

Practice:

1, gently break each leaf of the doll dish and clean it (don't break every leaf! )

2. Put a piece of bacon on the leaves of each doll dish, then cut the filled doll dish into four sections and move it to a plate, put the plate in a steamer, turn the water to low heat and steam for 15 minutes, and then take it out;

3. Take another pot, pour a little cooking oil and heat it. Add the sea rice, ginger slices and chopped scallions to smell, then pour the chicken soup to boil, add the white pepper powder and the water powder and mix well;

4. Pour the boiled soup on the steamed doll dish.

Tips:

1, this dish can also be replaced by a small cabbage, and the chicken soup can be canned or stewed at home;

3. Bacon itself is salty, and canned chicken soup is salty, so there is no need to add extra salt when cooking.

12.[ Fried beef

Materials:

Beef rump 1 coriander 1 scallion 1 ginger 2 slices

Seasoning:

Salt 1/3 teaspoons monosodium glutamate 1/3 teaspoons sugar 1/3 teaspoons white pepper 1/3 teaspoons soy sauce 1 tablespoon rice wine 1 tablespoon starch 1 tablespoon sesame oil 1 tablespoon.

Practice:

1, beef is sliced vertically, that is, the knife is perpendicular to the texture of the meat to cut the meat into cross sections;

2. Cut the onion into silk, the ginger slices into silk, and the parsley into four sections;

3. Pour all seasonings except balsamic vinegar into beef slices, add a few shredded ginger, and marinate evenly by hand 15 minutes;

4. Heat the oil in the wok, add shredded ginger, and then pour in the marinated beef slices to quickly stir-fry;

5. When the beef is discolored, add balsamic vinegar and stir-fry it evenly, then turn off the fire, then add coriander and shredded onion, and stir-fry the coriander and shredded onion with waste heat.

Tips:

1, when buying meat, it is best to choose beef rump without gluten, and the meat slices cut perpendicular to the beef texture will be tender and smooth;

2, this dish needs to be stir-fried with a big fire, and the frying time should not be too long. After all the discoloration, it can be turned off. After a long time, the beef will become very cotton and the taste will be bad;

3. Using the residual heat to stir-fry the soft herbs can retain the fragrance to the greatest extent and make the dishes look brighter.

13. Braised pork with plum vegetables

Materials:

Pork belly with skin 1 block, plum vegetable 1 handle, lobster sauce 1 spoon, red fermented bean curd 1 block, 2 pieces of star anise, 5 pieces of ginger, 5 pieces of garlic, 1 tablespoon of white sugar, 1 tablespoon of black soy sauce, a little light soy sauce and a proper amount of raw flour.

Practice:

1, soak the dried mushrooms in clean water and wash them repeatedly for several times, drain the water and cut them into pieces for later use;

2. Wash the pork, cook it with star anise in clear water until it is just cooked, and take it out (about 10 minute). Coat the pigskin with a layer of black soy sauce while it is hot;

3. Crush Douchi, garlic and red fermented bean curd into mud and put it in a bowl, then add cooking wine, sugar, ginger and soy sauce, and mix well to make sauce for later use;

4. Pour more oil into the wok and heat it to 7 minutes, then put the skin down into the wok, cover the lid and fry for a few minutes, turn the meat over halfway to avoid the skin from frying, and take out the fried meat and cool it and cut it into thick slices;

5. Spread the sliced meat skin down on all sides of the big bowl, pour some prepared sauce on the sliced meat, then fill in the dried vegetables, press some by hand and then pour the remaining sauce;

6. Put the bowl full of meat into a steamer and steam for 35 minutes, then filter out the soup in the dish for later use, and pour the dish into a plate;

7. Mix the raw flour into water powder, pour the filtered soup into the pot, then pour the water powder to heat it, and pour the hooked water powder into the braised pork.

Tips:

1, the pork with skin must be used to make this dish;

2. Because plum vegetables, lobster sauce, fermented bean curd and black soy sauce are all salty, there is no need to put salt in this dish;

3. When you put the meat slices into the bowl, you must put the skin down, so that it will look good.

14. Duck soup with Yao Zhu and Winter Melon

Materials:

Duck 1 piece, Yao Zhu 20 pieces, dried salted fish 1 piece, wax gourd 500g, yellow rice wine 1 small cup, ginger 1 piece, and salt.

Practice:

1, peeled ginger, cut into thick slices, dried salted fish and dried scallops, respectively, and gently rinsed with water; Wash the skin of wax gourd carefully, then remove the seeds and cut into small pieces with the skin;

2. Put the duck in a cold water pot and cook it for about 10 minutes, then take it out and wash away the blood foam, put the duck in a soup pot, and pour enough water to boil it without the duck's fire;

3. After the water is boiled, add yellow wine, ginger, dried salted fish and scallop at one time, stir slightly, cover the lid and simmer for 3 hours. Before eating 10 minute, pour in wax gourd and cook until soft, and add a little salt to taste.

Tips:

1, Yaozhu is scallop meat, which has the effects of nourishing yin, enriching blood and restoring fatigue, and can be bought in dry goods stores;

2. Wax gourd is extremely low in calories, low in fat content, and has the function of clearing heat and draining water. It is the best diet food and the best vegetable for patients with hypertension and diabetes. However, wax gourd is a cool food, and people with poor stomach should eat less. When selecting wax gourd, it is better to have fresh skin with frost.

15. Braised pork ribs with melon and barley

Materials:

500g of wax gourd, 300g of ribs, cavity bone 1 root, coix seed 1 00g, scallion 1 segment, ginger1small piece, 2 drops of vinegar and a little salt.

Practice:

1, Coicis Semen is screened and washed, melon is peeled and cut into large pieces, ginger is cut into pieces, and scallion is obliquely cut into small pieces for later use;

2. Rinse the ribs and cavity bones and put them into a casserole. Add enough water at one time, about 5 liters. After boiling the bleeding foam with a big fire, carefully remove the bleeding foam with a spoon until the soup is clean and free of impurities;

3. Turn the fire into a slow fire, drop 2 drops of white vinegar to make the calcium in the cavity bone effectively absorbed by the soup, and then add ginger slices and onion segments to remove the meat smell;

4. Pour the washed coix seed into the pot, cover the pot and cook for about 2-3 hours. Add the wax gourd half an hour ago and adjust the amount of salt.

Tips:

1, there are often some pebbles in coix seed, which should be carefully picked out during cleaning;

2. Adding a little 2 drops of vinegar when stewing bone soup will help calcium to be effectively absorbed by the human body;

3, the glutinous rice will take a long time to be soft and rotten;

4. Don't cook the wax gourd for too long, or it will turn into wax gourd paste.

16. Double Lotus Stewed Cavity Bone

Materials:

Lotus root, right amount of cavity bone, 3 lotus seeds 1 00g of ginger1small piece of white pepper, a little vinegar, 3 drops of salt, right amount of water and right amount.

Practice:

1, clean the lotus seeds, put them in a bowl, pour warm water for soaking 1 hour, and then take them out for later use;

2. Rinse the cavity bone with water and put it into the pot. Pour in a proper amount of water. After the fire is boiled, remove the blood foam with a spoon and throw it away to make the soup clear. Pour the cavity bone and clear soup into a soup casserole, add peeled and flattened ginger, 3 drops of vinegar and a little white pepper, and simmer for 1 hour;

3. Scrape the epidermis of the lotus root with a knife, remove the pedicel, cut the hob into blocks, put the cut lotus root into a soup pot and stew for 30 minutes, then add the soaked lotus seeds and stew for 30 minutes with low fire. Just add the right amount of salt before turning off the fire.

Tips:

1, when buying lotus roots, it is best to choose lotus roots with a red color. This lotus root has a high starch content and a cotton taste, which is suitable for stewing soup; The white lotus root tastes crisp and is suitable for cold salad or stir-frying;

2. After soaking the lotus seeds, see if the green coptis root in the middle has been removed. If not, it should be taken out, otherwise the taste will be bitter;

3. Adding a few drops of vinegar when stewing bone soup can help calcium dissolve in the soup and help the human body absorb it.

17. Serve spinach.

Materials:

Spinach 1 stick, preserved egg 1 grain, salted egg 1 grain, 3 slices of ginger, chicken soup 100 ml, a little white pepper and a little salt.

Practice:

1, steam preserved eggs and salted eggs for 15 minutes, cool, remove shells and cut into granules; Wash spinach and drain water;

2. Pour a proper amount of oil into the wok, heat it, add ginger slices and saute until fragrant, then add preserved eggs and salted eggs and stir fry a few times;

3. Stir-fry the spinach in the pot, add a little white pepper and salt, and pour the chicken soup and stir-fry together 1 minute and a half.

Tips:

1, preserved eggs will be easier to cut after steaming. If you don't steam them, you can also cut them with thread.

2, spinach should be cooked, otherwise it will have a strange taste.

3, add a little white pepper to refresh.

18. Mapo tofu

Materials:

Tofu 1 box cut into minced meat (both beef and pork are acceptable) 1 small bowl

Seasoning:

Pixian watercress 1 tablespoon, pepper 1 small handle, Jiang Mo 1 small spoon, minced garlic 1 small spoon, colored pepper 1 tablespoon, chopped green onion 1 tablespoon, and pepper powder/kloc.

Practice:

1, pour a proper amount of oil into the wok and heat it. When the oil is heated (put your hand above the wok to feel warm), pour in minced meat, stir fry, and take it out for later use;

2. Re-pour the oil into the wok. After heating, pour the pepper granules, minced garlic and minced ginger into the wok to burst into fragrance;

3. Add Pixian watercress and stir-fry the red oil, then add the colored pepper and stir-fry, then pour in the cut tofu, stir-fry and burn for about 3 minutes.

4. Pour the minced meat that has been fried before into the pot, stir-fry it with monosodium glutamate for several times, then thicken it with water starch, and sprinkle chopped green onion and pepper powder on the pot after collecting the juice.

Tips:

1 When taking boxed tofu, cut the four bottom corners of the box with scissors to let air in, and then tear the plastic film on it, and the tofu can be poured out intact.

2. After the tofu is cut into pieces, blanch it with light salt water, which is not fragile when fried.

3. When frying watercress, turn off the fire slightly, otherwise watercress will easily paste the pot and produce a burnt taste.

19. Tonifying qi and blood to cook hens

Materials:

Old hen 1 mushroom 6 red dates 6 Chinese wolfberry 1 Polygonatum odoratum 1 Radix Angelicae Sinensis 6 pieces of Radix Astragali 3 pieces of common ginseng 3 pieces of Radix Rehmanniae Preparata 1 ginger 6 pieces of cooking wine 1 spoon.

Practice:

1, soak the mushrooms in warm water, cut off the roots, and take the clean part for later use after the water after soaking;

2, gently clean the medicinal materials, Chinese medicinal materials will be stained with dust and sediment in the process of drying;

3. Put the hen into the pot, pour enough water over the chicken, boil it with a big fire and then pour out the bleeding foam with a spoon;

4. Pour the cooking wine into the pot, and then add the cleaned medicinal materials; After the water boils, put in the soaked mushrooms, then pour the water that soaked mushrooms before into the pot, cover the pot and simmer for 2-3 hours, and add a little salt before eating.

Tips:

1, because it is a soup that tonifies qi and blood, so don't use green onions. If you are afraid of fishy smell, use cooking wine to deodorize it;

2. These medicinal materials can be bought in Chinese herbal medicine stores or in the dry goods area of supermarkets;

3. The nutritional value of old hens is much higher than that of ordinary hens, but it is more difficult to buy. You can also choose black-bone chicken instead of this soup.

20. celery and minced beef

Materials:

Parsley 1 handful (fine celery, not celery yo) minced beef 200g pepper 1 small handful of dry and spicy 5 ginger, 3 slices of salt and a little monosodium glutamate.

Practice:

1, celery is washed and diced after removing old leaves, and dried peppers are cut into sections;

2. Pour an appropriate amount of oil into the wok, heat it to 70%, then add pepper, dried pepper and ginger to saute;

3. Pour in minced beef and stir-fry until it is uncooked. Then pour in celery and stir-fry for 2 minutes. Add salt and monosodium glutamate to get out of the pot.

Tips:

1, this dish is very simple and easy to eat, except that when frying, it should be fried quickly with high fire. If the frying time is too long, the celery will not look good when it is fried painfully.