According to past customs, cooking New Year’s Eve dinner at home usually includes Taipingyan, bad fish, rice cakes, fried white fruit, fish ball soup, and Mujin meatballs. What should we do for our New Year’s Eve dinner now? Here, I recommend to you a New Year’s Eve dinner menu provided by Xiao Xiandong and Zhang Ying, the special chefs of Fuzhou Food Park. This New Year’s Eve dinner not only retains some customs, but is also suitable for modern people’s innovative tastes.

Family Reunion Banquet

Sustainable every year

Ingredients: yellow croaker, tomato sauce, sugar, vinegar, Rufenfen, chopped green onion, garlic, and diced bamboo shoots

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Preparation method: Cut the yellow croaker into crisscross cuts, fry 80% of it and remove it until cooked. Leave the bottom oil in the pot, add the above seasonings, thicken it, and pour it on the fish.

New Year Cake

Ingredients: red rice cake, white rice cake, sugar, water, rice flour

Preparation method: Cut the red and white rice cakes into rectangular pieces Shape, dip in Ru powder and add oil, take out and place on a plate. Put sugar water in the pot, when the sugar melts, thicken the rice cake and pour it on the rice cake.

Twinkle Taiping Yan

Ingredients: 10 quail eggs, meat swallow, shiitake mushrooms, shank flowers, winter bamboo shoots, celery, tripe slices, radish, salt, monosodium glutamate, Shaoxing wine, Sesame oil

Preparation method: Season the quail eggs and meat swallows and pour them into a bowl. Slice the above raw materials into pieces, drain them, take them out, top them with Shaoxing wine and sesame oil, and place them on top of the raw materials.

Sauteed mustard greens and spring rolls are also essential for New Year’s Eve dinner. Mustard greens mean wealth.

Basheng hot pot

Ingredients: shank flowers, shrimps, fresh squid, oysters, green moths, sashimi, sturgeon strips, celery shreds, shiitake mushrooms, vermicelli, etc.

Preparation method: Bring the seasoned hot pot to a boil, pour it into the pot as you like.

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Nutritious recipes for New Year’s Eve dinner (for reference)

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1. Cold Dishes

1. Boil the honey yam and yam, not too rotten, take them out, dissolve the rock sugar and osmanthus in water, sift and boil again, add the yam when thickened Mix the medicine evenly, take it out and let it cool.

2. Wash the mustard lamb and pig trotters, blanch them and then add an appropriate amount of water. Simmer the cinnamon, dried red pepper, green onions, ginger and various condiments over a slow fire and take them out. Remove the onion, ginger, dried pepper, cinnamon and bones, break the skin and meat into small pieces, add it to the soup and simmer until the soup thickens and remove the floating oil, put it into a square plate and cool, cut into pieces and sprinkle with mustard and coriander. Serve.

3. Garlic cucumber strips 4. Hot and sour lotus white 5. Five-spice braised duck cubes 6. Beef in soy sauce 7. Braised chicken feet 8. Fruit salad 2. Hot dish L. Braised beef tendons with ginger first Stir-fry the beef tendons with , green onions and butter, add mushrooms, chili peppers, soy sauce, salt, MSG and other condiments into the pot, simmer over low heat until tender, then stir-fry the green onions and lotus flowers, add them and cook for a while.

2. Stir-fried chicken slices with ginger sprouts. First use starch and egg white to starch the chicken slices, and pour out warm oil. Stir-fry the ginger slices, winter bamboo shoots, and chives in oil, then add the fried chicken slices and various condiments. Stir it briefly and wait until it boils before placing it in a basin.

3. For the fish head casserole, first simmer the fish head, tofu, pea vermicelli, oyster mushrooms, winter bamboo shoots, green onion, ginger and condiments over medium heat for 30 minutes, then add the tart vegetables and cook for a while (if you like it spicy) Eaters can add dried chili peppers and stew together).

4. The cooking method of braised lamb tenderloin with green onion is the same as that of ginger sprout chicken slices. 5. Lettuce in oyster sauce 6. Beans with garlic paste 3. Desserts

Beef pan-fried buns or pancakes, dumplings stuffed with fresh meat and chives, or dumplings stuffed with fresh meat and sauerkraut.

4. Mushroom soup

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Eating New Year’s Eve dinner is the highlight of New Year’s Eve. How can you miss such a good opportunity when it’s so delicious? You can’t miss out on any big fish or meat, and there’s that The traditional dumplings are even more mouth-watering.

Three ways to eat elbows

Sweet and sour plum elbows

Rock sugar elbows

Homemade elbow flowers

Sweet and sour short ribs

Garlic-flavored king ribs

Sweet orange and sesame pork ribs

Three ways to eat chicken Three ways to cook

Microwave apple chicken

Stew three cups of chicken wings

Saliva chicken

Three ways to make fish

Orange chrysanthemum fish

Braised bream

Sweet and sour hairtail

Learn to make three flavors of dumplings

Dumplings with cowpea filling< /p>

Three fresh stuffed dumplings

Shrimp and spinach dumplings

New Year’s Eve dinner menu

Cold dishes (one-piece platter) and hot dishes Jade Green (Mushrooms and Winter Melon Balls) Blooming and Prosperous (Braised Broccoli with Crab Meat) Full House of Gold (Yongdoufu with Fire Bureau) Prosperity and Auspiciousness (Chicken with Chopped Pepper) Happy New Year (Scallions, Ginger and Mandarin Fish) Desserts Are Rich and Sweet (Eight-treasure Rice with Longan)< /p>

Reference materials: /gb/sywb/2005-02/03/content_1565196.htm

New Year’s Eve dinner, let’s discuss New Year’s Eve dinner recipes together

New Year’s Eve dinner ( New Year's Eve dinner) is the most lively and happy time for every family. The New Year's Eve dinner recipe special topic on I Love Food Network provides you with New Year's Eve dinner menus, New Year's Eve recipes, Beijing and Shanghai New Year's Eve dinners, New Year's Eve dinner reservations and other information so that you don't have to eat at sky-high prices. New Year's Eve dinner, enjoy a relaxing reunion dinner.

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Cold dishes

Pepper sesame red oil chicken

(1) Chop the native chicken into pieces.

(2) Mash the chili and Sichuan peppercorns, heat 20 grams of cooking oil and add them.

(3) After the water is boiled, add the chicken pieces until they can be pierced with chopsticks.

(4) Put the chicken pieces into a basin, add chili pepper, Sichuan peppercorns, salt, cooking oil and MSG and stir.

Features: Delicious and appetizing.

Husband and wife's lung slices

(1) Cut the beef into large pieces weighing about 500 grams, put it into the pot together with the offal, add water and bring to a boil. The meat will turn white and red. , decan the soup, keep the beef and offal in the pot, pour in the brine, add the spice bag, white wine and refined salt, add about 400 grams of water, boil over high heat for about 30 minutes, then switch to low heat and continue to cook for 1 ．Cook for 5 hours until the beef and beef offal are crispy but not rotten, take out and let cool.

(2) Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop out 250 grams of the marinade, and add MSG, chili oil, soy sauce, and pepper noodles to make a sauce.

(3) Cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, pour in the marinade and mix well, divide it into several plates, and sprinkle Top with crispy peanut powder and sesame noodles and serve.

Features: Finely made, beautiful in color, tender in texture and fresh in taste, spicy and fragrant, very palatable.

Celery and Lily

(1) Peel off the lily petals one by one, wash them, and remove the old lily clothes; wash the celery and cut it into slices; cut the carrots into slices. Into flakes.

(2) Heat the oil in the wok until it is 70% hot, add carrots, celery and lily and stir-fry briefly.

(3) Add seasonings—salt, MSG, and heat up.

Features: crispy celery, crispy lily, slightly bitter, cool and refreshing.

Taro rolls with tomato sauce

(1) Cook the taro and cut the tofu into a rectangle with a length of 10 cm and a width of 4 cm.

(2) Knead the taro into puree, add salt to taste, wrap it in tofu wrap, pat into flour and add oil.

Features: Sweet and sour taste, refreshing and appetizing.

Northern Sichuan jelly

Bean jelly is made from high-quality peas, heated and stirred into a paste, then put into a basin or plate for later use. When eating, cut the jelly into thin slices, or spin it into chopstick-thick strips, put it into a bowl, add refined salt, minced garlic, pepper noodles, MSG and soy sauce, etc., and then top it with bright red chili oil, that's it. Edible.

Features: tender and soft, delicious and smooth, spicy and refreshing. Flavored fish and sea pepper (simple recipe)

Hot dishes

Dapeng wings

(1) Wash and drain the chicken wings, add the seasonings and mix well for 1 hour .

(2) Squeeze the juice from the orange and cut the orange peel into long strips.

(3) Heat oil and fry chicken wings until golden brown.

(4) Melt the seasoning, add orange peel, cook the chicken wings briefly, and serve.

Features: sweet and delicious, one bite, crispy and full of flavor.

Open the door with auspicious red (also known as Pengpi Shenghui)

(1) Wash the fish head, remove the gills and scales, and split it into two parts from the middle of the fish lip.

(2) Evenly apply salt and MSG on the fish head, marinate for 5 minutes and then apply chopped pepper on the fish head. Place 2-3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish.

(3) Steam in the pot for 15 minutes. After taking it out of the pot, sprinkle the chopped green onion on the fish head, pour the cooked oil, then put it in the pot and steam for 2-3 minutes, and it is ready to eat.

Features: sour, fresh and tender, the fish head is fat but not greasy, the spicy color is bright, the spiciness is soft, and it does not cause irritation.

Sihai Tongxin (also known as Xinxi Flame Chicken)

(1) Cut the chicken into two parts with a knife.

(2) Heat the pot, add olive oil, fry the chicken seasoned with salt and pepper until golden brown, add garlic and fry until golden, then add black olives, red and yellow rounds pepper and rosemary.

(3) Cook all the ingredients together for a few minutes, pour some white wine, let it evaporate for a while, then add tomatoes and chicken stock. Then put it in the oven at 175 degrees and bake for 20-25 minutes, take it out when cooked.

(4) Remove the chicken from the sauce, keep the chicken warm, season the sauce and put it in the oven to heat.

(5) Cut each chicken breast into 4 to 5 pieces, put them into 4 pots respectively, pour sauce on top and put some decoration according to personal preference, usually some vegetables.

Features: yellow in color, fragrant and tender in texture.

Family Reunion (Buddha Jumps over the Wall)

(1) Wash Chinese cabbage, vegetarian tripe, bean buns, cooked bamboo shoots and ginger and cut them into slices. Peel and wash vegetarian ham and taro. Cut into pieces, wash the lotus seeds, vegetarian shark's fin and ?, soak them in water with the mushrooms, drain and set aside.

(2) Put the taro into hot oil and fry briefly for 1-2 minutes.

(3) Put in another pan, add ginger slices and Chinese cabbage and stir-fry.

(4) Place the fried Chinese cabbage and other ingredients and seasonings in a bowl, add an appropriate amount of water, put it in a steamer and steam for about 40 minutes.

Smooth sailing

Marinate the pork ribs with soy sauce and drain, then lightly fry in hot oil to change color on the surface; heat the oil and sauté the onions and ginger, add soy sauce and sugar , cooking wine, tomato sauce, MSG and water, stir-fry, then pour in the short ribs and cook over low heat. When the meat is crispy, pour it into the hollowed out pineapple and serve on a plate.

Features: The finished dish is bright in color, sweet, salty and sour, with rich fruity aroma and unique flavor.

Wolfberry Simmered Chicken Soup

(1) Wash the old hen, chop into pieces, and blanch.

(2) Add water to the stew pot, add chicken pieces, simmer until the chicken is cooked, add vermicelli and wolfberry, simmer until fully cooked, and add seasonings.

Features: The soup is fresh and meaty, nourishing qi and blood.

Fish-flavored prawns

(1) Remove the heads and shells of the shrimps, slit the back of the shrimps with a knife, cut them into two pieces, take out the black sand glands, and cut each piece into two pieces , put into a bowl, add cooking wine, salt to taste, add egg liquid and dry bean flour to make a paste, mix the shrimps evenly.

(2) Mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup, and water bean powder into fish-flavor sauce.

(3) Heat the oil in the pot until it is 60% hot. Add the shrimps one by one, fry them briefly and take them out. When the oil temperature rises, put them back into the pot and fry until the surface becomes crispy. Drain them out.

(4) Pour off the remaining oil in the pot, soak the chili peppers, stir-fry until red, add onions, ginger and garlic, stir-fry until fragrant, add fish-flavored sauce, stir-fry evenly, then add the shrimp segments , stir-fry evenly, and serve on a plate.

Features: bright red color, crispy on the outside and tender on the inside, salty, sweet and sour taste, prominent ginger and garlic aroma.

Chestnut Roast Chicken

(1) Wash the chicken and chop it into pieces, blanch it in a pot of boiling water to remove the blood, take it out, rinse it with cold water and drain it.

(2) Heat up the wok, pour a little vegetable oil, add sugar, stir-fry until red, then add chicken pieces and stir-fry, add soy sauce, cooking wine, appropriate amount of water, add shredded green onion, Stew shredded ginger, aniseed, and pepper noodles over low heat for 40 minutes. Add peeled chestnuts and black dates, add salt, and simmer for 20 minutes.

Features: Chicken nuggets and chestnuts are overripe and taste delicious.

Snacks

Chicken Sauce Pot Stickers

(1) Wash and chop the lean pork into puree; wash and pound the ginger, chop into pieces, soak in water and take out the ginger juice; put the minced meat in a basin, add chicken soup and stir vigorously. After the minced meat has absorbed the chicken juice, add ginger juice, salt, sesame oil, cooking wine, white sugar and ground pepper and continue stirring until the minced meat becomes a dry mud. Become stuffed heart.

(2) Mix the flour with hot water and knead it into a dough with your hands, cut it into small pieces, wait until the heat dissipates, then knead it into a ball, roll it into a round strip, and tear it into 15g pieces. Roll the dough into a round wrapper, fill it with fillings, and shape it into a crescent-shaped lace dumpling. Place the dumplings neatly in a pan, sprinkle a small amount of lard and water, put it on a low fire, cover the pot, and cook continuously. Rotate the flat plate to heat evenly. When there is a slight frying sound in the pot, uncover the pot, add lard and water again and cover it. Continue to heat until the bottom of the dumplings is crispy and brown, and then put it on the plate.

Features: A famous snack, the so-called chicken juice is chicken soup. The characteristics of this product are crispy bottom, soft and waxy skin, and fresh filling.

Glutinous rice and pork ribs

Soak the glutinous rice in warm water for half an hour and drain. Marinate the ribs with soy sauce, ginger, onion and garlic powder, appropriate amount of minced ginger and garlic, wine, salt, white vinegar and sesame oil for half an hour. , then pour the soaked juice into the bamboo tube, put half a potato slice on the bottom (to absorb the oil from steaming the ribs), add the glutinous rice to the ribs, coat evenly, and steam in a pressure cooker for 30-40 minutes.

Features: delicate taste, delicious flavor.

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