On the New Year’s Eve dinner table, satisfying “big dishes” are indispensable. However, during the New Year period, we are so busy every day that we have limited cooking time. Some dishes take as little as an hour to as much as several hours to cook. It's a waste of time. In fact, many dishes can be prepared in advance, such as braised pork, braised pork elbows and other large dishes. They can be reheated and steamed before being served again. It does not affect the flavor and appearance of the dishes at all. On the contrary, the hotter they are, the better they are. The more fragrant it is, and paired with a few cold dishes and quick stir-fry dishes, you can have a sumptuous banquet. It’s simple and saves time.

As the saying goes, "There is no banquet without chicken." A complete banquet cannot be complete without chicken. Put the whole chicken into the rice cooker until it is golden in color, tender and fragrant, and has no taste at all. Buy some time-honored braised chicken, roast chicken, etc., which are simple and trouble-free to make.

Ingredients required: 1 three-yellow chicken, a small amount of white wine, green onions, ginger slices, 2 spoons of soybean paste, 1 spoon of five-spice powder, 1 spoon of pepper, 3 spoons of light soy sauce, 2 spoons of oyster sauce, 1 dark soy sauce Spoon, salt and chicken essence.

1. After cleaning the three-yellow chicken, add a small amount of white wine and salt and rub it. Treat the chicken belly in the same way.

2. Add shallots, ginger slices, salt, soybean paste, five-spice powder, pepper, light soy sauce, oyster sauce, dark soy sauce and chicken essence, and rub them inside and out for about 5 minutes. Slices and chicken feet were stuffed into the stomach.

3. Add more green onions and ginger slices to the rice cooker, put the whole chicken into the rice cooker, pour the remaining sauce in the basin, and press the "Soup" function to turn on Rice cooker, it's ready in about an hour.

Among hundreds of vegetables, only cabbage is good, and among meat, only pork is fragrant. There are many ways to cook pork, among which braised pork is one of the most classic. The braised pork is ruddy in color, soft and waxy in texture, alternately fat and lean, and the sauce is fragrant but not greasy. The soft and crispy braised pork has a rich and intoxicating taste in your mouth.

Ingredients required: 1 piece of pork belly, 1 green onion, 1 small section of cinnamon, 4 bay leaves, 1 star anise, 1 piece of ginger, a small amount of Angelica dahurica, 2 tablespoons of sugar, a small amount of pepper, and an appropriate amount of cooking wine.

1. Use an open fire or a hot pot to cook the pork belly with skin until the skin is browned, scrape the skin with a knife, put it into a cold water pot, add ginger slices, green onion segments and ginger cooking wine and cook for about 15 minutes.

2. Cut the pork belly into pieces, add a small amount of oil to the pot, add the meat pieces and fry until the surface is brown, pour out the excess fat.

3. Add an appropriate amount of oil and sugar to the pot, stir-fry over low heat until the sugar turns caramel color, then add the meat and stir-fry.

4. Add hot water that has not covered the pork belly, bay leaves, cinnamon, star anise, pepper, a small amount of white wine and salt, and simmer for about 1 and a half hours.

Sauce-roasted pork elbow - re-steam for 15 minutes before serving

Sauce-roasted pork elbow is a must-have dish at the banquet, and it is naturally indispensable for the New Year’s Eve dinner. It is red and crispy in color. Mellow fragrance, combining color and fragrance.

Ingredients required: pork knuckle, 1 piece of ginger, 1 hawthorn, 5 spoons of extremely fresh flavor, 4 spoons of braised soy sauce, 1 handful of rock sugar, 4 spoons of sweet noodle sauce, 3 spoons of soybean paste, 4 star anise, 1 section of cinnamon bark, Sichuan peppercorns, 10 bay leaves, 4 pieces of Angelica dahurica and salt.

1. Cook the elbow over an open flame until the skin is browned, and scrape off the burnt part with a knife.

2. Pour the elbows into cold water in a cold pot, cook over medium heat for 3 minutes, then take them out and wash off the foam on the surface.

3. Add half a bowl of light soy sauce, very fresh flavor, braised soy sauce or dark soy sauce, soybean paste, sweet noodle sauce and salt to the bowl and stir evenly.

4. In the pressure cooker, place ginger slices, bay leaves, cinnamon, white peony root, pepper, etc. on the bottom, add elbow, rock sugar, and water to cover the elbow, and press for about 45 minutes.

Steamed pork perfectly combines the fragrance of japonica rice and pork. It is red and white, tender but not greasy, and the rice noodles are oily. Delicious steamed pork is indispensable for New Year's Eve dinner.

Ingredients required: 1 pound of pork belly, half a bowl of japonica rice, 1 sweet potato, appropriate amount of pepper, 1 piece of ginger, 2 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of dark soy sauce, appropriate amounts of salt and chicken essence.

1. Cut the pork belly into 1.5 cm thick slices, peel and slice the sweet potatoes, peel and mince the ginger, add the pork belly, light soy sauce, cooking wine, dark soy sauce, salt and chicken essence to a bowl to color and mix well, then marinate Make for 10 minutes.

2. Heat the wok, add Sichuan peppercorns, minced ginger and japonica rice, stir-fry over low heat until the rice grains are slightly yellow, pour into a stone mortar and mash, add water and soak for 15 minutes, filter out excess water.

3. Place sweet potato slices on the bottom of the bowl, evenly coat both sides of the marinated pork belly with broken rice grains, and place them in the bowl.

4. Put it in a pressure cooker and press it for about 25 minutes.

Put the braised pork with plums and vegetables into the pot and steam it for 10 minutes again

The braised pork with plums and vegetables is a traditional dish with red color, delicious soup, mellow meat, fat but not greasy. The plum vegetables fully absorb the fat of the pork belly, and the pork belly absorbs the fragrance of the plum vegetables. This combination is just right.

Ingredients required: 1 piece of pork belly, appropriate amount of pickled vegetables, 1 green onion, 4 cloves of garlic, 1 piece of ginger, 2 spoons of dark soy sauce, 1 piece of bean curd, 1 spoon of five-spice powder, 2 spoons of oyster sauce, Half a spoonful of sugar and an appropriate amount of cooking wine.

1. After cleaning the pork belly, add the pork belly and water to the pot, cook over high heat for 6 minutes, remove and drain the water, use chopsticks to make dense holes, add more oil to the pot and cook until Turn the heat up to 60% and fry the pork belly skin side down for about 6 minutes. When the color is golden, turn over and fry for 1 minute. Remove and control the oil and cut into thick slices.

2. Add light soy sauce, dark soy sauce, fermented bean curd, five-spice powder, oyster sauce and sugar to the bowl, stir evenly, add a small amount of oil to the pot, sauté the onions, ginger and garlic, then add the meat slices and ingredients juice, simmer for about 1 minute, remove and place in a bowl.

3. After washing the pickles, put them into the pot where the pork belly slices are simmered. Stir evenly, turn off the heat, and pour into the bowl containing the pork belly.

4. Seal the mouth of the bowl with tin foil, put it in a pressure cooker and pressure it for about 45 minutes. If you use a steamer, it will take about 2 hours.

Braised mutton - heat for 5 minutes before serving

Braised mutton is also a dish that requires heat. It is not afraid of repeated heating. The mutton smell can gradually reduce with repeated heating. , becoming more and more fragrant.

1. Heat an appropriate amount of oil in a wok until it is 60% hot, add 2 tablespoons of Pixian bean paste, 1 tablespoon of hot pot base, ginger slices and green onions, stir-fry until red oil comes out, add a Fry the rock sugar until it melts.

2. Pour in the blanched mutton and stir-fry over medium heat for 3 minutes until the mutton is basically cooked. Pour 3 tablespoons of light soy sauce along the edge of the pot, add an appropriate amount of salt and stir-fry evenly.

3. Add water to cover the mutton, bring to a boil over high heat, simmer over medium heat for 40 minutes, then add potatoes.

4. Continue to simmer for 10 minutes, add salt, pepper and chicken essence to taste and serve.

These dishes can be cooked in advance and plated for later use, or they can be frozen directly in the refrigerator and heated when ready to eat. This saves time and will not affect the taste after heating. Some Vegetables with a lot of fat will become more delicious because of repeated heating, and the degradation products generated by lipid oxidation will produce Maillard reaction.