Into the door of the waxing moon, turn is the year, 2021 Chinese New Year is approaching, to recommend 10 New Year's Eve dinner recipes.

1st: peacock open screen

1, golden pomfret clean, cut off the head and tail, fish body interval 1 cm or so cut flower knife, cut, do not cut off, the fish abdomen connected.

2, green onions, ginger, garlic cut spare, millet chili cut small sections.

3, the green onion, ginger, garlic spread on the bottom of the plate, the fish body, fish head and tail in the plate, set up a good shape.

4, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a tablespoon of salt on the fish.

5, boil water in the pot, put the fish into the pot on the grate, water boils and steam on high heat for 10 minutes.

6, take out the steamed fish, arrange millet chili, coriander leaves, drizzle with 2 spoons of boiled hot oil.

2nd Course: Chicken Nuggets Roasted Radish

1, carrot sliced; green onion, ginger sliced.

2, chicken chopped pieces, into the pot blanching, and then fished out and drained standby.

3, the pot of boiling oil, hot oil into the chicken pieces, add 1 spoon vinegar, stir-fry over high heat until the surface of the slight discoloration.

4, add green onions, ginger, pepper, star anise stir fry flavor.

5, add 2 tablespoons of soy sauce, 1 tablespoon of flavor, stir-fry taste color.

6, add radish slices, stir-fry for 5 minutes, then add warm water that has not exceeded the chicken pieces, large fire boil to small fire stew for 20 minutes.

7, add salt to taste, high heat juice.

3rd: Crispy Lotus Root

1, lotus root cut thin slices, every two slices between the keep connected to not cut off, green onion, ginger minced.

2, the meat stirring filling, add onion, ginger, salt, sugar, cooking wine, sesame oil, stir evenly to taste.

3, egg beaten into a bowl and stir, add 50 grams of starch, mix well.

4, take two slices of lotus root, add the meat mixture in the lotus root, and roll it in the adjusted starch paste.

5, the pot of boiling oil, oil temperature seventy percent hot into the box of lotus root, fried until both sides of the golden brown.

6, fish out, all fried and then re-fried once.

4th: fan steamed scallops

1, fresh scallops scrubbed clean, drained.

2, green onion, ginger and garlic, cilantro, millet chili wash, green onion, ginger and garlic minced.

3, green onions, ginger and garlic add soy sauce, oyster sauce, sugar and stir evenly to taste.

4, put the scallops into the pot, boil, cook well and fish out the meat to stay shell.

5, soaked fans into the scallop shells, and then put the scallop meat, will be adjusted to the sauce poured on the scallops.

6, on the pot steamed 6, 7 minutes off the heat, garnish with parsley and millet spicy.

5th: Garlic Spinach

1, spinach, choose clean, cut off the root, rinse with water, and then soak in water for 10 minutes.

2, green onions cut flowers, ginger slices, garlic pat crushed, dried chili pepper cut small sections.

3, boil water in a pot, add 1 tablespoon of salt when the water boils, a few drops of peanut oil.

4, spinach into the pot blanching, blanching time of about 15 seconds, too long too long spinach is hot and soft.

5, fish out the spinach, put into cool water to soak for half a minute, fish out and drain.

6, the pot of boiling oil, oil is hot, in turn into the ginger, scallion, garlic, chili pepper fried flavor.

7, put the spinach, add half a spoonful of sugar, 1 spoonful of salt, stir fry quickly, out of the pan on the plate.

6th course: blossom

1, peeled eggs shell, cut into 4 petals, in the disk yard into flower shape.

2, cucumber diced, garlic minced diced, millet chili cut spicy rings.

3, the bowl of chili powder, millet chili, garlic, add 3 spoons of Taste of Fresh soy sauce, 2 spoons of balsamic vinegar, salt and sugar moderately, mix well to taste.

4, start a pot of hot oil, oil burned to 90% hot, pour the hot oil in the bowl in step 5, fry the hot sauce flavor.

5, when the sauce is cooled, put the diced cucumber into the skin egg, and use a spoon to pour the sauce evenly over the skin egg and diced cucumber.

7th: Great Harvest

1, carrots washed, sliced; scallions cut scallions, ginger sliced, garlic tapped, cilantro cut into segments spare.

2, take 400 grams of cornmeal, 50 grams of white flour, add 3 grams of baking powder, stir well.

3, add the right amount of water, knead the mixture of flour into a smooth dough, and leave it to molasses for 10 minutes.

4, the pot of boiling oil, down into the ginger, star anise, pepper sautéed, and then into the red shoes fish, fried 5 a bit.

5, add chopped green onion and garlic, add 1 tablespoon of cooking wine, 2 tablespoons of dark soy sauce.

6, add radish slices, add water that is not over the fish. Turn down the heat and simmer for 20 minutes.

7: While putting in the radish, divide the dough into small, even portions, form a ball, then press it into small cakes and stick them around the pan.

8: Season with salt, add the dried chili and simmer for another 5 minutes, and remove from the pot.

8th course: Tamago Yaki

1. Beat the eggs in a bowl, add 50 ml of milk and 1 tsp of salt, and stir well with an egg whisk.

2. Dice the ham, chop the spring onions, crumble the chips and tear the seaweed into pieces.

3. Brush oil on the bottom of the pan, pour in the appropriate amount of egg mixture, turn the pan so that the egg mixture is spread all over the bottom of the pan, and cook over low heat until it is about to solidify, then sprinkle with potato chips, seaweed, diced ham, and chopped green onions.

4, almost solidified, from the top to the bottom of the roll, and then poured into the appropriate amount of egg, using chopsticks to pick up the egg rolls, so that the egg mixture spread all over the bottom of the pan, low heat cooking until basically solidified, repeat step 4, 3-4 times, until the egg is used up.

5, and finally rolled into a thick brick pile at one end of the pot, with a spatula shaping neat.

6: Plate, cut into cubes with a knife and squeeze with ketchup.

9th: abalone mushroom congee

1, abalone wash, take out the abalone meat, remove the viscera; chicken breast diced.

2, enoki mushrooms cut off the root, wash, cut into small sections, ginger slices.

3, rice washed into a bowl, add water and peanut oil soak for half an hour.

4, put all the ingredients into a casserole, add the right amount of water, slow cook on low heat for 50 minutes.

5, add a little parsley, salt, sesame oil, stir to taste.

10th: braised lamb

1 , lamb washed, placed in the water soaked 2 hours, soak the blood.

2, cut the mutton into 4 cm square, pot of boiling water, cut the mutton into the pot, add 2 spoons of cooking wine, high heat to boil, skimming the surface froth.

3, the blanched lamb out, rinse with warm water.

4, white radish peeled, cut hobnail block; green onion cut into sections, ginger, garlic with a knife pat crushed.

5, the pot of boiling oil, oil hot into the onion, ginger, garlic, pepper, sesame seeds, cinnamon, sautéed over high heat.

6, pour into the mutton pieces, stir fry a little, stir fry until the color is slightly yellow, stir out the fat in the mutton.

7, add the flavor of fresh, old soy sauce stir fry, add yellow wine, rock sugar.

8, pour a can of beer, and then pour not more than twice the amount of warm water.

9, large fire boil and then turn to small fire, stew until 60 minutes. Once the lamb is cooked, open the lid, add the white radish and continue to simmer for another 30 minutes.

10, add salt, pepper to taste, high heat juice, sprinkle with chopped parsley and chili.

Looking back to 2020, the real "mouse" is not easy; welcome 2021, I wish you all "cattle" turn dry, everything goes well, congratulations and fortune!