New Year's Eve is coming soon. Are all the dishes in your family ready? Today, Rong Er will share eight delicious dishes, which is enough for a family. Moreover, the number 8 is lucky, which means that all directions will make money and win a good lottery!

[List of ingredients]

Chicken feet, ginger, scallions, marinated buns, lobster sauce, Chili sauce, soy sauce, soy sauce, garlic, white sugar, oyster sauce, cooking wine, spiced powder, chicken essence, salt, spicy fermented bean curd and chopped green onion

[production steps]

1, below.

2. After all the treatment, pour it into the pot, and add water, scallions, ginger slices and cooking wine to remove the fishy smell.

3. Take it out after boiling, quickly put it in cold water and wash it again, and wash all the floating foam thoroughly;

4. Then bring the pot to boil water, and add 2 pieces of ginger, 2 pieces of scallions and 1 pieces of marinade. Cover and boil, then pour the washed chicken feet into the brine, cook for 11 minutes on medium heat, cover and simmer for 5 minutes.

5. Take it out and put it in cold water again to cool down, then take it out and drain it;

6. After the water is completely dried, fry the chicken feet, pour the oil from the pan, fry the chicken feet at 51% heat, and fry slowly in the whole process. As long as the water in the chicken feet is dried, there is generally no oil splashing out. It is not recommended to cover the pot when frying the chicken feet, which will stew out steam and then drip into the pot, so that the oil will spill out more easily, and the chicken feet will become hard and the color will turn yellow.

7. Take it out and let it soak in ice water for 2 hours. If you want tiger skin to have more obvious effect, you can soak it overnight.

8. Time to soak chicken feet. Let's prepare the marinade. Add a handful of lobster sauce to the bowl, which has been soaked in water in advance. Then add Chili sauce, soy sauce, soy sauce, garlic, sugar, oyster sauce, cooking wine, five-spice powder, chicken essence, salt, and finally a small piece of spicy fermented bean curd. After mixing well, put it aside.

9. Then, we take out the soaked chicken feet, drain the water, add them into the prepared marinade bowl, and marinate them again for 1 hours after mixing evenly. Remember to turn the chicken feet during this period so that each chicken foot can taste evenly.

11. After salting, you can take it out and steam it. First, put it in a small bowl, then boil the water and steam it in a pan. Let it boil for 31 minutes.

11. finally, sprinkle with chopped green onion to decorate, and the soft, rotten and peeled lobster sauce chicken feet will be ready. Sweet and glutinous, it looks particularly appetizing. It is fried first and then steamed. It tastes crisp but not rotten, and Q plays soft and glutinous. Delicious and spicy, it is mixed with the unique taste of lobster sauce, and every bite is super tasty. When you pick it up, you will be separated from the flesh and blood, which is really delicious.

[List of ingredients]

Main ingredients: 1 piece of fresh beef

Side dishes: 1 handful of dried peppers, 2 green peppers, half carrots, ginger slices and garlic slices

Seasoning: 2 tablespoons of oil, 1 tablespoon of pepper, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of baking soda, 2 tablespoons of corn starch and 31 tablespoons of garlic. This is a piece of fresh beef bought in the market. Let's slice it first. First of all, remember to cut the beef against the grain, so that the cut meat will not be old. This is the first thing to pay attention to;

2. Then we prepare a basin of water, add a spoonful of salt, add the sliced meat and soak it for 21 minutes, soak all the blood in it, and then wash it twice.

3. Next, marinate the beef. It is also very important to marinate the beef that you want to fry. 2 tablespoons of oil, 1 tablespoon of pepper, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, half a spoonful of soy sauce, half a spoonful of baking soda, 2 tablespoons of corn starch, and 31 grams of clear water are mixed evenly, and then stirred hard.

After a while, both water and seasonings will be absorbed by the meat.

4. At this time, let's prepare side dishes. Cut 1 dried peppers into small pieces, cut 2 green peppers into pieces, cut half carrots into strips, and then cut some ginger slices and garlic slices.

5. After the beef is marinated, we can start frying. First, heat the pot, then brush it with a thin layer of oil, then turn it on high heat. When it smokes a little, turn it to low heat, add a proper amount of base oil, and stir-fry the dried pepper, ginger and garlic before the oil is hot.

Then add the beef, and just shovel the meat.

stir-fry with high fire after 6 or 1 minutes, so that the fried beef will be very tender and smooth. Stir-fry with green pepper for 1 minutes after it is completely discolored.

Add some salt and soy sauce seasoning before cooking, and the fried beef will be ready, soft, tender and juicy, delicious and super delicious!

[List of ingredients] Eggplant, lean meat, green pepper, green onion, shallot, garlic, ginger, garlic and oil

Ingredients: cooking wine, salt, soy sauce, oyster sauce, sesame oil, a spoonful of Pixian watercress, tomato sauce

[Production steps]

1. Eggplant is washed and pedicled, and then

2. Wash and dice the green pepper, chop the green onion, shallot, garlic and ginger respectively, and chop the fat lean meat into meat stuffing for later use; Add a little water to the meat stuffing, stir until it is strong, then add cooking wine, salt, soy sauce, oyster sauce, sesame oil, chopped green onion and chopped ginger in turn and stir well;

3. Add the mixed meat stuffing into the tomato box.

4. Pour more oil into the pan, fry the tomato boxes until the surface is golden, then take them out and put them in the iron pan in turn;

5. Heat a little oil in the pot, add a spoonful of Pixian watercress and garlic foam and stir-fry, add chopped green pepper and stir-fry evenly, add tomato sauce, oyster sauce and a little water, thicken after boiling, and finally add a little sesame oil and mix well;

6. pour the prepared pouring juice on the eggplant, sprinkle with chopped chives, and you can eat it while heating, which will make it more delicious later.

[List of ingredients]

1 kg of ribs, 1 yam, 1 corn, 1 carrot, 5 mushrooms, 1 scallion and 1 ginger

[Production steps]

1. Prepare 1 kg of ribs, wash them, soak them for half an hour, and remove the blood inside; Prepare a yam, peel and cut into sections, then soak in water to avoid oxidation and blackening; Prepare 1 more corn, cut it into sections and then divide it into small pieces; One carrot, too, peeled and cut into large pieces, and put it away for later use; Five more mushrooms, cut off a handful of mushrooms, and then put a flower knife on them; Then cut another green onion, pat 1 pieces of ginger, don't cut it, put it away for later use.

2. Rinse the ribs twice after the blood bubbles come out.

3. Next, boil the water, blanch the ribs in cold water, add some cooking wine to remove the fishy smell, skim the floating foam after boiling, then take out the ribs and drain the water.

4. Then, put hot oil in the pan, heat the onion and ginger, then pour the ribs in and fry them until they are slightly browned.

5. Then pour in boiling water, add enough water at a time, then cover the lid and cook for 11 minutes. After 11 minutes, the soup will become a little white, but not strong enough.

6. At this time, change the casserole, pour it in, turn to low heat, and the soup will boil slightly all the time, then cover it and stew it again for 1.5 hours. After cooking, let's take a look. The soup has been stewed. At this time, add mushrooms, corn, carrots and yam, cover and continue to stew for 11 minutes, and cook all these side dishes.

7. After cooking, open the lid and add a spoonful of salt to taste. The soup is milky and fragrant, and the color is very beautiful. Scoop it out and have a look. It's white and fragrant. Add some chopped green onion, and the delicious yam sparerib soup will be ready.

? List of ingredients?

311g tenderloin, 1 cucumber, 1 red pepper, 1 yellow pepper, 1 small handful of coriander, 2 pieces of bean curd skin, onion, ginger and garlic

1 spoon of sweet noodle sauce, 1 spoon of white sugar, 1 spoon of soy sauce, 1 spoon of cooking wine, 2 spoons of clear water and starch water

? Production steps?

1. Prepare 311g tenderloin, clean it, slice it first, and then shred it. You can put the meat in the refrigerator for a while before cutting it, and it will be better to cut it after it is slightly hard.

2. Cut them all and put them in a bowl. Add a spoonful of cooking wine to remove the fishy smell, and then add an egg white and a spoonful of corn starch. Egg white and starch can make the shredded pork taste more tender and smooth.

3. Stir well, then add a spoonful of cooking oil, a spoonful of salt and a little pepper, mix well and marinate for 21 minutes.

4. Next, wash the vegetables. Today, we use red and yellow colors, as well as parsley and cucumber. After cleaning, cut them.

5. Cut the pepper in half first, and then cut it into strips.

6. Cucumber is also shredded.

7. You don't need to cut the parsley, just break it into small pieces.

8. After all the treatments are finished, boil the water, add a spoonful of salt and two drops of oil to the water, pour the red and yellow peppers in and blanch for one minute, then immediately remove them and control the moisture.

9. Then, put two pieces of bean curd skin into it and cook for 3 minutes, which can remove the beany smell and make it taste fresher.

11, after cooking, take it out and drain the water, then spread the bean skin flat on the chopping board, place the vegetables from the bottom, and then put the red pepper, shredded cucumber, yellow pepper and coriander in turn.

11, after setting, roll it up from the bottom, roll all the dishes into the tofu skin, and roll it as tightly as possible, so that the dishes are not easy to spread.

12. After all the rolls are finished, start cutting, and cut into small pieces diagonally, with the same size as far as possible, so that it looks better.

13. Then find a round plate, put the cut tofu rolls next to each other, and put them aside for later use.

14. add a spoonful of sweet noodle sauce, a spoonful of sugar, a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of cooking wine and two spoonfuls of water to the bowl, and stir well.

15. Take the hot oil out of the pan, pour in the marinated shredded pork, stir-fry with chopsticks until all the shredded pork turns white, then set aside the shredded pork, stir-fry the chives, ginger and garlic with the bottom oil in the pan, and stir-fry with the shredded pork to give a fragrance.

16. Then pour in the prepared sauce and stir well. Wait until the sauce in the pot is boiled, then add a little water starch. After the juice is collected over high fire and stir well, it can be served.

This shredded pork is really fragrant, salty and sweet, and the sauce has a strong flavor.

finally, we scoop the fried shredded pork into the middle of the plate, and a plate of shredded pork in Beijing sauce is finished.

Shredded pork is thin but not firewood, and vegetables are crisp and refreshing. This dish is simple and delicious to cook, but its color and shape are super beautiful.

? List of ingredients?

511g of medium gluten flour, 3g of salt, 241g of hot water, corn kernels, green beans, carrots

Chinese chives, shrimps, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper

? Production steps?

1. First, make the bag. Add 511 grams of medium gluten flour, 3 grams of salt and 241 grams of hot water to the bowl. The temperature is about 71 degrees. First, use chopsticks to stir it into a flocculent shape.

2. Then knead the dough into a smooth dough. You can knead it for a while to make the dough stiff, and then cover it with plastic wrap and wake it up for 21 minutes to relax the dough, which is more convenient for operation.

3. After waking up, we take out the dough and knead it, then knead it directly into long strips, and then divide it into dumpling skin-sized preparations.

4. Sprinkle some dry flour, then flatten each small dose with the palm of your hand, and then roll it into a dough sheet slightly larger than the dumpling skin with a rolling pin.

5. Brush the dough after all rolling, first take out one, brush the surface and then put down one, continue to brush the oil, and continue to put the dough, with 8-11 sheets as a group.

6. After all the oil has been brushed and put away, gently press the center with your hand. Finally, gently roll it out in all directions with a rolling pin.

7. After rolling, put them together for steaming, and steam them in a steamer for 15 minutes.

8. Take it out immediately after taking it out of the pan. It will be especially easy to uncover it when it is hot. Each piece is very thin, transparent and soft, just like the spring rolls we usually eat.

9. If you don't eat soft food with light or heat, the taste will be the same when it is cold.

11, then prepare a handful of corn kernels, a handful of green beans and a handful of diced carrots.

11. When the water boils, pour it in and blanch it. After boiling for 3 minutes, take it out and drain it for later use.

12. Give me another handful of leek and iron it, so it won't break easily when you use it later.

13. Then boil the oil, add onion and ginger until fragrant, and then pour in the processed shrimps.

14. Stir-fry until the color changes, then pour in the corn kernels, beans and carrots, stir-fry evenly, and then simply adjust the flavor, including salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper.

15. Continue to stir-fry for 3 minutes, then you can go out of the pot, and the stuffing is ready.

16. Then we take out the steamed dough and put a spoonful of fried shrimp stuffing on one dough.

17. After wrapping it, tie it with leek leaves and close it, and our blessing bag will be ready.

It's full of stuffing. It tastes crisp and refreshing, and it's very fragrant.

The little blessing bags are beautiful and delicious, and they are perfect for cooking. Just on the New Year's Day, the best wishes are given to the closest people, and the meaning is also very beautiful.

[List of ingredients]

Two trotters, ginger slices, garlic, star anise, cinnamon, fragrant leaves, pepper, dried Chili, soy sauce, soy sauce, cooking wine, oyster sauce and soybean sauce

[Production steps]

1. These are the two trotters I bought. They are all chopped in advance, cleaned with water and taken out for control.

2. Bring the pot to boil water, blanch the pig's trotters in cold water, then add onion knots, ginger slices and cooking wine to remove the fishy smell. After boiling with strong fire, skim off the floating foam with a spoon, then take it out and wash it with cold water again. After all the floating foam on the surface is cleaned, take it out and control the moisture.

3. Let's cut some ginger and garlic, and cut them into pieces.