The New Year's Eve dinner is delicious. Come and have a try. The menu for the 2023 New Year's Eve dinner is ready in advance.

Purple gas comes from the east: slice the purple potato into a pot and steam it, add white sugar to the steamed purple potato, and press the steamed purple potato into a mud, the finer the better. After the purple potato mud is cooled, it is kneaded into balls of similar size, kneaded into the shape of balls, decorated with celery leaves, poured with fresh honey water, and sprinkled with sweet-scented osmanthus.

Marinated shrimp vermicelli: soak the vermicelli in advance, wrap it in a circle, put it on a plate, remove the shrimp line, shell and leave a small tail, cut a knife on the back of the shrimp, cut a small mouth in the middle, put it in the middle hole, shape it, put it on the vermicelli, add pepper and millet pepper, beat it into garlic, put it in a bowl, pour in hot oil, 2 tablespoons of light salt matsutake soy sauce,

Boiled prawns: Wash prawns, remove shrimps and whiskers, put shallots and ginger slices in the pot, add half a bowl of water and a little cooking wine, cover the pot and simmer for 3-5 minutes, then add prawns until they turn completely red. Soak green pepper, millet spicy and minced garlic in hot oil to stimulate fragrance, add appropriate amount of boiled juice and stir well.

Abalone with scallion oil: Brush the abalone with a brush, add water washed with starch twice, slice the abalone, put oil in a hot pot and cool it, add scallion and garlic, stir-fry with scallion oil for later use, add water to the sliced abalone, cook for 30 seconds, take it out for later use, put shredded cucumber into a bowl, slice the abalone, and sprinkle with scallion oil and steamed fish soy sauce.

Steamed bass: marinate with onion and ginger cooking wine and salt 10 minute, steam for 8 minutes, shred onion, onion, red pepper and ginger, steam fish 30g, soy sauce, and sprinkle with two spoonfuls of hot oil to stimulate fragrance.

Shrimp dumpling pot stickers: 500g minced pork, one egg, two spoonfuls of salted soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, a little thirteen spices, a little salt, a little black pepper, an appropriate amount of chopped green onion, and finally a little chopped green onion in one direction. Stir well for use. Wash the fresh shrimps, remove the shell and shrimp lines, add ginger slices, a little black pepper and 2 tablespoons of cooking wine, stir well, marinate for 15 minutes, put a spoonful of pork stuffing in the dumpling skin, then add two shrimps, first pinch four corners, then pinch the corresponding two corners. Put the fried jiaozi in a pan with little oil, and fry for 8 to 10 minutes on low heat until the bottom is brown and crisp. Pour in starch, cover the pot and dry the water. Sprinkle black sesame seeds and chopped green onion before taking out, and smile at the pot stickers.

White meat with garlic paste: two spoonfuls of minced garlic, three spoonfuls of fresh soy sauce, one spoonful of oyster sauce, a little sugar, a little chicken essence and half a spoonful of balsamic vinegar. If you like spicy food, you can add some Chili oil. Add onion, ginger and pepper cooking wine to pork belly in a cold pot, open the lid and bring to a boil, skim off the floating foam and turn to low heat for 50 minutes. Slice the pork belly and put it on a plate. Pour garlic juice and you can start.

Rising day by day: slice eggs and tofu, put 1 eggs in a plate, add a little water, stir well, pour into the plate, add shrimps, steam 10 minutes after SAIC, pour 1 tablespoon soy sauce and 1 tablespoon sesame oil after steaming, and sprinkle with a little chopped green onion.