I remember when I was a child, ten and a half months before the Spring Festival was my happiest time, because at this time, my mother hardly went to work far away, but stayed at home. Then I will clean the whole house, clean windows, doors, floors, stoves and so on with my mother. I will also go shopping with my mother, choose melon seeds, choose sweets, buy Spring Festival couplets and set off firecrackers. Looking forward to the Spring Festival is the happiest time.
I still remember that during the Chinese New Year, people from other places would come with machines, and that was just the Chinese New Year. Oh, come to our place to make rice flowers. The so-called online search. We call it "fire blower" locally. Then many people, especially those with children at home, will take out several liters and kilograms of rice from home and let them do "blowing fire pipes". We children will gather around a pile and never tire of eating. As soon as the rice is put into the machine, it magically becomes a long "fire-breathing tube". When it comes out, it turns yellow and pink. One kilogram of rice can make a big bag, but people who eat the "fire-breathing tube" are happier instantly, just made. My mother is afraid that I will be angry. She cooks half a catty of rice at most every year, and she will stipulate how much I can eat every day. Now that I think about it, the more restricted things are, the more valuable they are and the more delicious they are.
It was noon on New Year's Eve. After lunch, my brother and I began to tear up the old couplets of previous years, clean up the walls, and then put up new red couplets. And mom and dad are killing chickens to prepare for ancestor worship and New Year's Eve dinner.
We are in Guangdong and Guangxi. On New Year's Eve, we all go to worship the gods and ancestors. The meat used for sacrifice must be chicken, and it is the whole chicken-boiled chicken. So for us, boiled chicken is the most festive dish since childhood. No matter how much meat there is on the New Year's Eve, this dish will never change.
In our place, we have to take a shower and wash all our clothes after dinner, because we can't wash clothes and sweep the floor on New Year's Day. Washing clothes and sweeping the floor will wash away our wealth and luck. I believed it when I was a child, haha. But I will still do it when I grow up. After all, it is comfort and has nothing to do with superstition.
Then we watch the Spring Festival Gala, chat, eat melon seeds and have a barbecue. We will also prepare a large bundle of firecrackers in advance, just waiting for the bell to ring in the morning 12. At that moment, every household will sound firecrackers on time to welcome the first second of the New Year and the new atmosphere of the New Year. Everyone is looking forward to the New Year!
Having said that, in fact, my task is to share delicious food and help you make New Year's Eve dinner. Here are a few big dishes, all of which are definitely worthy of the powerful atmosphere of the New Year's Eve dinner. They are delicious and simple, and they are especially high-end and upscale!
Share 12 dishes here, including meat, vegetables, soup and children's meals. The whole family is satisfied!
Materials:
1 chicken, 1 ginger, 1 onion, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of salt and ice water (if not cold water).
Steps:
1. Wash the chicken and stuff its feet into its stomach.
2. put water in the pot, and the amount of water should not exceed the whole chicken. Put 3 slices of ginger and onion in the water, not chicken. Boil the water first.
4. Hold the head of the chicken, put the whole chicken in water for 5 seconds, lift it up and repeat it twice, for a total of 3 times.
5. Then put the chicken into the water completely and cook for 5 minutes on medium fire without covering the pot.
6. Turn off the fire, cover the pot and simmer for 60 minutes. At this time, the chicken bones made were slightly bloodshot. If there is no bloodshot, the cooking time can be extended appropriately.
7. Immediately soak the braised chicken in ice water 10 minute, one cold and one hot, so that the chicken tastes more crisp and tender.
8. Prepare dipping sauce while soaking chicken, mince chopped green onion and chop ginger into powder or paste. The more chopped, the easier it is to taste. Mix ginger and onion evenly, and whether the dipping sauce is good or not determines the success of white-cut chicken.
9. Put the oil into a hot pot, and add the same amount of oil as Jiang Mo chopped green onion until it is about 100 degree. Chopsticks can be inserted into the oil pan. If there are small bubbles, it is about 100 ~ 120 degrees. Then pour the oil into the ginger onion bowl, and the fragrance of ginger onion will be excited with the sound of zi zi.
10. Add a proper amount of salt and soy sauce to the ginger and onion bowl, and adjust the salinity according to personal taste.
1 1. Chop the chicken soaked in ice water. When cutting, you must be quick and cut it with one knife. Don't chop a piece of meat a few times, and you'll soon be waiting for the broken chicken to take shape.
1 1. The chicken is tender and crisp, with ginger and onion dipping sauce. Still the familiar smell, I am homesick!
Materials:
Half a chicken, Chili powder 100g, 40 mashed garlic, 20g sesame seeds, 30g chopped peanuts, 2 pepper powders, 3g sugar, aged vinegar 1g, soy sauce 15g and 4g salt.
Steps:
1. Wash the chicken, add two slices of ginger, add the chicken after the boiler boils, cover the lid and steam for 7 minutes, then turn the chicken over, continue steaming for 7 minutes, and then turn off the fire and stew for 5 minutes. If the chicken is big and not sure whether it is cooked, you can insert chopsticks into the thickest part of the chicken, the drumstick. If there is no blood oozing, if there is, you can appropriately extend the steaming time.
2. Prepare a plate of ice water in advance. If there is no ice water, cool the boiling water. Put the braised chicken in ice water 10 minute. Knock on the blackboard here This step cannot be saved. Soaking in cold water can make chicken tight, so it won't be brittle when chopping meat, and the chicken skin won't fall off easily, and it's very brittle.
3. Start making spicy oilseeds. In addition to aged vinegar and light soy sauce, mix100g Chili powder, 40g garlic paste, 20g sesame, 30g peanut, 2g pepper powder, 3g sugar and 4g salt evenly.
4. Hot pot, pour in 250g cooking oil, heat it to smoke in the middle, the oil temperature is about 150 degrees, then turn off the fire and air it for 4 minutes, because if the oil temperature is too high, pour in Chili powder directly, and the Chili powder on it will turn black easily.
5. Pour Chili powder into Chili powder for three times, stir evenly each time, and then the next time.
6. Before pouring hot oil for the second time, pour 1g aged vinegar and 15g soy sauce, and then pour hot oil.
7. Pour the hot oil for the third time and mix well. Oil is higher than Chili powder. At this point, the universal oil spicy is ready.
8. Take a little cucumber and put it at the bottom of the plate. If you don't have it, don't put it, or put other favorite dishes, such as fungus and kelp.
9. Cut the chicken into pieces and put it on a plate. Chop the chicken quickly, across the board Otherwise, the chicken is easily broken and shapeless. Eat it yourself. It's a little embarrassing to have guests at home!
10. Pour the spicy seeds on the chicken. How much depends on your ability to eat spicy food. A spoonful of 10 is ok if you can subdue the abnormal and spicy food. If you can barely eat spicy food, keep a low profile!
Materials:
Half a catty of beef, half an egg white, 1.5 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cumin powder, appropriate amount of Chili powder, 4 slices of ginger, 4 onions, 1 whole garlic, 1 tablespoon of sesame seeds, appropriate amount of salt and appropriate amount of sugar.
Remarks: 1 spoon is 10g.
Steps:
1. Slice beef, or cut it into strips or granules. When cutting, cut off the fibrous tissue of beef, that is, cross-cutting, and never cut along the grain. .
2. Add 0.5 tbsp cooking wine, half egg white and half tbsp starch to beef and marinate for 20 minutes.
3. mince ginger and garlic. If you don't like the taste of ginger, you can chop it up as much as possible and cut the onion into chopped green onion.
4. String salted beef with toothpicks and string it up and down by sewing clothes.
5. Pour the right amount of oil into the hot pot, simmer it over low heat, pour in ginger, garlic and onion, and leave a little onion on the plate, stir-fry for fragrance.
7. Turn the fire, add the beef, stir-fry until it changes color, not completely white.
8. Pour in 1 tbsp cooking wine, 2 tbsps light soy sauce, 1 tbsps light soy sauce, a little salt and sugar, 2 tbsps cumin powder and a proper amount of Chili powder, and stir well. It is best to prepare these seasonings in advance and pour them in at one time when frying, otherwise the beef will slowly get old. The key to this dish is to stir-fry it in a big fire, and it is clean and neat in one go.
9. Finally, add white sesame seeds, stir well and sprinkle with a little chopped green onion.
Materials:
1 perch, half carrot, 1 onion, half ginger, 2 garlic cloves, 1 red pepper, steamed fish and soy sauce, 1 g salt.
Steps:
1. Cut off the onion seedlings, cut the onion into small pieces, slice the ginger and mash the garlic cloves.
2. Slice carrots, and cut carrots, ginger slices and red peppers into diamonds. You can cut a diamond first, then fold the rest, put the original cut diamond on it, and then cut it with a knife. Diamonds are all the same size, onions are shredded. If you don't know how to cut them, you can watch the fish video with the same name on my homepage, which is displayed.
3. Cut off the fish head and tail, and cut the fish into pieces with the width of 1cm from the back. Don't cut off the belly, leaving a space of about 1㎝.
4. Put the prepared scallion, 2 slices of ginger and garlic cloves into the fish, grab them evenly and marinate for 10 minute.
5. Put the salted fish on the plate, and put each fish in one position as far as possible. Don't press the two pieces together, put the fish head in the middle, then put diamond-shaped ginger slices and red pepper slices, decorate the edge with diamond-shaped carrot slices, and decorate the fish with red millet pepper rings.
6. Steam for 6 minutes and stew for 2 minutes.
7. Put the shredded onion after the pan, and steam the fish with soy sauce. If not, you can also use soy sauce. Heat the oil in the pan to 100 degrees. If you insert it with chopsticks, it will bubble and then pour it evenly on the fish.
8. With the squeak, the fragrance keeps rushing into the nose.
9. The fish is tender and fragrant, and I feel very happy to make open-screen fish that only high-end restaurants have at home.
Materials:
1/4 ducklings, 1 can of beer, 3 perilla frutescens, 1 tbsp of bean paste, 1 tbsp of soy sauce, 1 tbsp of soy sauce, 6 Zanthoxylum bungeanum, 1 star anise, 2 fragrant leaves and a little salt.
Steps:
1. Chop the duck, put it in a pot, add cold water and two slices of ginger, and bring to a boil.
2. Take out the duck and wash the floating foam with water. Drainage.
3. Put oil in a hot pan, pour in pepper, star anise and fragrant leaves and stir fry.
4. Continue to simmer, add bean paste and stir fry.
5. Turn to high heat, add duck meat and stir-fry ginger slices evenly.
6. Pour in soy sauce and mix well with soy sauce.
7. Pour all the beer without adding water, and simmer for 10 minute after the fire is boiled.
8. Add chopped perilla leaves and continue to stew for 2 minutes.
9. Pour in the millet pepper and mix well with salt.
10. Collect juice on the fire, don't collect it too dry, save some soup for bibimbap, which is also delicious.
Materials:
Half a catty of prawn, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons tomato sauce, 5 grams of sugar (half a tablespoon), 4 slices of ginger, 5 cloves of garlic, a little onion for decoration and a little salt.
Steps:
1. Chop chopped green onion and chop ginger and garlic.
2. Shrimp uses a toothpick to go to the shrimp line, which is the black line on the back. Pick it out with a toothpick and then gently pull it out.
3. put oil in a big pot, which is more oil than cooking. Pour in the shrimp until the oil turns red, and take it out for later use.
4. Leave a proper amount of oil in the pot, pour in minced ginger and garlic, and stir-fry over medium heat.
5. Add tomato sauce and stir well.
6. Pour in the prawns, continue to stir fry on the fire, slightly press the head of the prawns, and let the prawns Huang Liu out.
7. Pour in soy sauce and cooking wine, sugar and salt, and mix well.
8. Pour half a bowl of water and cover the pot for 3 minutes on medium heat.
9. Open the lid, collect the fire juice, put it on a plate and sprinkle a little chopped green onion.
Materials:
Eggplant 1, whole garlic 1, light soy sauce, aged vinegar, salt, sugar, millet pepper, pepper powder and onion.
Steps:
1. Cut the eggplant into sections, put it in a bowl and put it on the shelf. First, it is cooked more evenly when steaming. Second, the value is also high, and the focus is on it.
2. After the boiler is boiled, add eggplant and steam for 15 minutes.
3. When steaming eggplant, chop minced garlic as much as possible, which is easy to taste. Cut chopped green onion and millet pepper.
4. Adjust the tray, 1.5 tablespoons of soy sauce, 0.5 tablespoons of aged vinegar, a little salt and sugar, add a little pepper powder, mix well, and taste, and adjust the salinity according to personal taste.
5. Take out the steamed eggplant, sprinkle with minced garlic, chopped green onion and millet pepper, and pour the sauce evenly.
6. Put oil in the pan and heat it to 100℃. When you put chopsticks in, you will get bubbles and pour them evenly on the eggplant.
Materials:
2 spinach, raw pumpkin 150g, 2g yeast powder, 200g flour and 40g fine sugar.
Steps:
1. Peel pumpkin, cut into pieces, and steam until soft.
2. Mash the pumpkin and sieve to get 50g pumpkin puree.
3. Boil the water in the pot, add spinach for 5 seconds, take it out and soak it in cold water for a while.
4. Cut the spinach into small pieces, add 50 grams of water, put it in a blender and stir it into mud, and take 50 grams.
5. Divide the flour into two parts, each part is 100g, and put it into a large bowl, where 50g pumpkin puree, 12g sugar (because pumpkin itself has sweetness) and 1g yeast powder are added.
6. Add 50g of spinach juice, 18g of sugar and 1g of yeast powder to another portion of 100g flour, and stir with chopsticks to form a floccule.
7. Knead until the dough becomes smooth. Knead the dough from outside to inside.
8. Cover with plastic wrap, put it in a warm place, and wake it for about 1 hour until the dough is twice as big.
9. Check whether the dough is ready. You can dip your fingers in a little flour and insert it into the dough so that the dough will not shrink or collapse.
10. After the dough is made, knead it until there are no holes in the cut surface.
1 1. After being exhausted, cut the yellow dough into small pieces and knead them into small balls, which are slightly larger than marbles.
12. The green part is also cut into small pieces, and then rolled into a round wrapper with the size and thickness of the dumpling wrapper.
13. The green round dough is folded into a semicircle from the middle, and then two toothpick-wide faces are cut along the semicircle with scissors.
14. Open it, put three balls in it and pinch the back.
15. After pea pods is cooked, put it in a cold pot, cover it and ferment for 15 minutes.
16. Then turn on medium heat. After the water boils, keep the medium heat 12 minutes, stew for another 5 minutes, and then take it out.
Materials:
1 dried duck leg, 250g pumpkin, half taro, 550ml boxed coconut milk, 2 garlic cloves.
Steps:
1. Cut the dried duck into pieces, put it in a pot with cold water, boil the water and cook for 8 minutes to remove the fishy smell and salty taste. Without this step, it would be a pity that the delicious dried salted duck is too salty to eat.
2. Take out the duck meat and wash off the grease and floating foam with cold water, so that the salted duck meat will be fresh and not greasy.
Put a little oil in the hot pot, not too much, or the duck will get oily, and the soup will get tired later. Add 2 cloves of garlic and stir-fry until fragrant, then add duck and stir-fry until fragrant.
4. Transfer the duck to the soup pot. If your pot can be used for cooking and making soup, you don't need to change the soup pot. Pour 550 ml coconut milk and add water 100 ml, because the pumpkin at the back will increase the sweetness of the soup after cooking, and add water to neutralize it. If it is sweet and acceptable, the water behind can also be replaced with coconut milk.
5. Pour in taro, boil coconut juice, and simmer for 8 minutes.
6. Add pumpkin and cook coconut milk for 8 minutes.
7. The fragrant, soft and sweet preserved duck coconut milk pumpkin pot is ready.
Materials:
2 eggs, a little salt, more than half a bowl of rice, 1 flower mouth, no mineral water bottle caps, etc. Use your imagination.
Steps:
Beat 1. 1 egg into a bowl, separate the egg white and yolk of another egg, put the egg white into another bowl for later use, mix the yolk with the eggs in the bowl, and add a little salt to stir well.
2. Sieve the evenly stirred egg liquid to avoid foaming and unsmooth egg skin after frying.
3. Hot pot, brush oil, not too much oil to avoid foaming. Add the egg liquid and quickly turn the pan so that the egg liquid is evenly spread on the bottom of the pan.
4. Until the egg liquid is solidified, turn off the fire and print a small dot with the round end of the piping.
5. Slowly pour the egg white into the empty small circle with a spoon, then fire and continue to simmer until the egg white is solidified.
6. Turn the fried eggs over and cover them with rice.
7. Put small dots on it, so high, I want to eat.
Materials:
Half a catty of keel, 20g of five-finger peach, 4 pieces of red dates, 2 pieces of ginger and a little salt.
Steps:
1. Put the keel in a pot with cold water, add a slice of ginger, boil the water, and then take it out to wash away the floating foam.
2. Red dates are pitted and five-finger peaches are rinsed.
3. Put the keel, red dates, five-finger peaches and a slice of ginger into the stew, and add 2.5 bowls of water. This is stew for two people.
4. put water in the pot, the water level is only one-third of that of the stew pot, and put it into the stew pot.
5. Cover the pot, bring it to a boil and simmer for 2 hours.
6. Add a little salt to the stew.
Materials:
200g of pure milk, 2 egg whites, 0/5g of fine sugar/kloc-,honey beans and nuts (whatever you like).
Steps:
1.2 Add egg white and fine sugar into pure milk, and stir evenly to make the milk and egg white blend as much as possible.
2. Sieve the egg milk to get a more delicate egg milk. If there is no sieve, this step can be omitted.
3. Cover the bowl with plastic wrap and poke as many holes as possible with toothpicks, so that the eggs and milk are heated evenly and will not drip.
4. Put the boiling water into the egg and milk bowl, cover it, and steam for 10 minutes on medium heat, and don't open the lid during this period.
5. Turn off the fire and stew for 10 minute.
6. Decorate it with your favorite fruits, and a bowl of smooth, white and beautiful double-skinned milk will be ready. I made sliced strawberries and papaya granules into the shape of flowers, so beautiful, where can I buy them! Ho ho!
There are too many, only some recipes can be put, and the names of the dishes are all on it. Parents can go to the home page to check more recipes, which are simple, delicious and particularly atmospheric. It's better to do this on New Year's Eve than to eat out.