Simple home cooking recipes for Chinese New Year seem to have smelled the fragrance, and China people can't eat at home outside. This dish doesn't need much operation. Let's share a simple recipe for Chinese New Year home cooking.

New year's simple home cooking cookbook exercises 1 first, four happy Meetballs

Raw materials:

650g pork stuffing, 1 egg, 4 horseshoes, half steamed bread, minced onion and ginger+sliced onion and ginger.

Seasoning:

Soy sauce and cooking wine 1 tsp soy sauce 1 tsp salt, 2 tsp water starch (dry starch 1 tsp water 1 tsp), 6 aniseed peppers 1.

working methods

1. Wash and dry pork, chop it into stuffing, not too fine;

2. Peel and chop the horseshoe; Cut the steamed bread into small squares;

3. Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except pepper aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well;

4. Make the meat stuffing into balls;

5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden, and take out and drain the oil;

6. Add a proper amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust the soy sauce to your favorite color, turn to low heat after boiling, and then remove the meatballs;

7. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.

skill

1, you might as well make more at a time, fry and let it cool, and then put it in the refrigerator for freezing. It is very convenient to stew or stew Chinese cabbage directly when necessary;

2, this weight can make more than a dozen balls. The traditional four-happiness Meetballs are relatively large, but it is best to make them smaller at home to facilitate eating;

3. Adding steamed bread can make the taste of meatballs softer;

4. The last step 7, stew can also be changed into steamed vegetables. If it is steamed, the fire will last for about 15 minutes.

Second, more than a year.

material

4 fish balls, 50 grams of lotus root, 20 grams of white yam, 20 grams of purple yam, 50 grams of Chinese cabbage, onion 1 0g, garlic10g, ginger10g, white powder1tablespoon, a little salt, a little sugar and 2 tablespoons of soup.

working methods

1, lotus root, white yam, purple yam and wax gourd are peeled and washed, sliced with a knife and blanched for later use.

2. Cut the onion into sections for later use; Mash garlic for later use; Slice ginger for later use.

3. Heat the oil pan, stir-fry shallots, garlic and ginger slices, then add rice wine and broth to cook slightly, then add fish balls, lotus root slices made by 1, white yam, purple yam and watermelon, and finally add salt and sugar to taste and stir fry.

4. Add too much white powder to thicken before cooking.

Three, eight-treasure rice

material

Appropriate amount of glutinous rice, 6 or 7 candied dates, raisins 1, melon seeds 1, medlar 1, 200g red bean paste, appropriate amount of sugar and appropriate amount of oil.

working methods

1, the glutinous rice is washed and slightly soaked, then steamed or boiled, but it is easy to bottom out.

2. Mix some oil and sugar while it is hot. Eat lard when I was a child. Now, for the sake of health, I will add vegetable oil for cooking. At that time, I also put beautiful green and red silk, which was not delicious, so I omitted it. The amount of sugar should also be controlled slightly, because adding bean paste is very sweet.

3. Grease the big bowl and put melon seeds, raisins, candied dates and medlar, as shown in the figure: (I forgot medlar at first, but later added it).

4. Put the steamed glutinous rice into the bowl bit by bit. Half way through, put bean paste, spread a thick layer of bean paste and continue to spread rice until the bowl is full, then steam for ten minutes. Because rice is cooked, it doesn't need to be steamed for a long time.

After steaming, take out the big plate and buckle the bottom of the bowl, which in turn looks good and delicious. Be careful to burn your paws at this time.

Fourth, braised prawns in oil

material

1 kg shrimp, a handful of shredded ginger (more is better than less), 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons tomato sauce, and the amount of olive oil used for ordinary cooking.

working methods

1, remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash shrimps without shrimp lines with clear water and drain.

2, ginger shredded, spare.

3. Cool the oil in the hot pot. When the oil is 80% hot, stir-fry shredded ginger and prawns. When the prawns turn red, add salt and sugar, cover the pot and stew for a while, then pour in a proper amount of tomato sauce and stir well, and serve.

skill

1, shrimp water must be drained, because some water will come out after salt is put in cooking, and it will be very watery if the dishes are not drained before.

2, ginger can be put a little more, which can remove the fishy smell of shrimp and balance the coldness of shrimp.

New Year's Simple Home Cooking Recipe Daquan Practice 2 Spicy Crab

material

Main and auxiliary materials: river crab (flower crab), green bamboo shoots/bamboo shoots and bean sprouts. Seasoning: salt, sugar, pepper, onion, ginger, garlic, dried pepper (morning pepper), dried pepper (lantern pepper), cinnamon, star anise and Pixian bean paste.

working methods

1. Wash the crabs and marinate them with salt for ten minutes. Fry in the oil pan until it changes color, and then take it out.

2. Blanch the vegetables and spread them on the bottom of the plate.

3. Making red oil: after the dried peppers are fried to deep red, put them into a blender and break them. Heat the oil, add cinnamon, star anise, onion, ginger and garlic and stir-fry until fragrant. Chili powder is put into hot oil twice (added at 7-5% heat).

4. Pour red oil into the pot and stir-fry onion ginger, pepper and dried pepper. Add the fried crabs. Season with salt and sugar and add Pixian bean paste. Finally, pour the sesame oil out of the pot. Spread it on vegetables.

braised pork ribs

material

Pork ribs, onion, ginger, garlic, salt, crystal sugar, braised soy sauce, cooking wine, star anise, dried pepper and cinnamon.

working methods

1, ribs washed and chopped into small pieces.

2. Prepare cinnamon of onion, ginger, garlic and octagonal, and wrap it with gauze.

3. Blanch the ribs for later use.

4. Put a little oil in the wok and stir-fry the ribs.

5. Stir fry until the ribs are slightly yellow.

6, pour out the excess oil, add rock sugar and continue to stir fry and color.

7. Add braised soy sauce cooking wine and continue to stir fry until the soup is dry.

8. Add boiled water without ribs.

9. Bring to a boil with high fire, add onion, ginger and garlic, simmer for 1 hour, season with salt, and dry the soup.

Opportunity knocks at the door

Ingredients: 400g silver carp head and 200g tofu.

Seasoning: 5g ginger, green garlic 10g, cooking wine 10g, bean paste 10g, 5g soy sauce, 5g sweet noodle sauce, 3g salt, 2g pepper and 3g corn starch.

working methods

1. Wash the fish head, dry it, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.

2. Cut the tofu into thick slices, fry it in oil, then put it in a boiling pot or casserole, and put the fried fish head on the surface.

3. Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well, bring to a boil, and pour into the pot. Bring it to a boil and simmer for 40 minutes to make it delicious.

4. When the soup is slightly dry, pour a little water starch to thicken the soup to make it slightly thick.

5. Finally, sprinkle it on the garlic section, roll it slightly, turn off the fire and take it out.

Shrimp and winter melon tower

Ingredients: wax gourd, fresh shrimp (shrimp is peeled off from fresh fresh prawns, and the peeled shells are boiled with shrimp oil).

Seasoning: cooking wine, salt, pepper and ginger.

working methods

1, peel the wax gourd and cut it into the desired shape with a biscuit mold. Wax gourd is hard and difficult to cut. Just pat the cookie mold on the side of the melon with a knife. Don't cut the wax gourd too thick, so as not to be tasteless and difficult to cook.

2. Chop the shrimp into shrimp paste, add Jiang Mo, cooking wine, salt and black pepper and mix well. PS: Jiang Mo should be finely cut, otherwise it will affect the taste. Nine wax gourd towers just used 100G shrimp sauce.

3. Mix the shrimp paste evenly and put it in a paper bag.

4. Cook the shrimp shells in water with shrimp oil for 10 minutes, add the wax gourd and cook until soft, add salt to taste, and continue to cook until the wax gourd tastes delicious. PS: Wax gourd should be cooked completely until soft and tasty, and the steaming time is very short. You can also change it to other stock, and the melon cooked in stock will be very fresh.

5. Put the boiled wax gourd on the plate, and then squeeze the shrimp sauce (the chrysanthemum mouth I use).

6. After the water in the pot is boiled, steam it in the pot for about 3 minutes, and the shrimp sauce will completely change color. Pay more attention to it, you can pour it with boiled melon soup, and the color will be more beautiful.

Simple homemade recipes for Chinese New Year 3 1: Tofu with tomato juice (more blessings)

Tofu with tomato sauce:

1, tofu cut into pieces, tofu dipped in egg liquid, then dipped in starch, then wrapped in egg liquid, then dipped in starch.

2, put peanut oil in the pot to heat, add tofu pieces to fry, fry until golden brown.

3. Add a little oil to the pot and stir fry the minced garlic. Add tomato sauce and sugar and stir well.

4. Pour in the fried tofu slices and stir them evenly, so that the tofu slices are evenly wrapped in tomato sauce, and you can eat them.

Two: stir-fried colored peppers (colorful flowers)

Stir-fried broccoli and colored peppers:

1, wash broccoli and cut into small flowers, wash yellow pepper and red pepper and cut into pieces.

2. Put peanut oil in the pot, stir-fry minced garlic, stir-fry broccoli evenly, and then stir-fry colored peppers.

3, cook half a spoonful of soy sauce, add a little salt to taste, stir well and serve.

Three: Cumin mutton (beaming)

Cumin mutton practice:

1, mutton slices, starch and egg white marinate for about 30 minutes.

2. Put peanut oil and shallots in the pot, stir-fry the mutton until the mutton turns white, and add fresh soy sauce.

3. Add Chili powder, cumin powder and appropriate amount of salt, stir-fry evenly, and serve.

Four: steamed pomfret (more than one year)

Steamed pomfret:

1, the pomfret has its gills and viscera removed, washed, and scratched on its surface, so that it ripens quickly and tastes better. Put the fish on a plate, and put some onions and ginger on the bottom, top and abdomen of the fish to remove the fishy smell.

2. Add water to the pot, bring to a boil, add fish and steam for 8 minutes. Be sure to steam it in boiling water.

3. Mix 2 tablespoons soy sauce, 1 tablespoon vinegar and a little salt into juice and pour it on the steamed fish.

4. Put a little garlic on it, shred coriander, add colored pepper and pour hot oil.