The Spring Festival is coming soon. Children are most looking forward to the Chinese New Year. For many families, the Spring Festival is just a child. Why do you say that? Because children still have a passion and freshness for the Spring Festival, parents think that as long as they make their children happy, the taste of the year is the happy atmosphere of family reunion.
12 Children's favorite New Year's Eve dinner is a home-cooked dish that almost every child will not refuse. They are simple, nutritious and delicious. My mother collected and studied them. When the New Year's Eve dinner was served, my friends were stunned. Don't worry about children being picky about food. Give them different kinds of dishes every day. Let's see what we have:
1. Materials for fish chips: 1 Basha fish, 1 egg, proper amount of oil and salt, half a teaspoon of white pepper, half a tablespoon of cooking wine, 3 tablespoons of starch, 1 tablespoon of flour.
Practice steps:
1. Put the frozen Basha fish meat in cold water to thaw naturally. After thawing, take out and drain.
2. Cut the Basha fish into strips with a length of 5-6 cm and a thickness of 1 cm. The thick part of the fish can be sliced first and then cut into fillets. After cutting, put it in a plate, add salt, white pepper and cooking wine, mix well and marinate for 10 minute to remove the fishy smell.
3. Let's mix the ointment: Knock 1 egg into a small pot, add 3 tablespoons of starch and 1 tablespoon of flour, and stir well. The ratio of starch to flour is 3: 1.
4. Pour water several times while stirring, stir evenly with chopsticks, stir until the batter flows but stagnates, stir it up with a spoon, and the paste can be hung on the spoon and slowly flow down. Add 1 tbsp oil, stir well, and the batter is ready. If the paste is thin, you can add some starch.
5. Put the marinated Basha fish strips into the prepared paste and grab them evenly to make the fish wrapped in the paste. Fish is fragile. When mixing, handle with care and don't break it.
6. Add oil to the pot and heat it to 50% to 60% heat. Put the fish fillets in one by one, don't pour them into the pot at once, it will fry into a lump. Don't turn the fillets over first after they are put into the pot, which is easy to break. After the fish fillets are fried, they are turned over to make the fish fillets heated evenly and have the same color. Take out the fish fillets, heat the oil to 70% to 80%, and then put them in.
2. Materials required for sweet and sour chicken wings: 8 chicken wings, onion 1 root with proper oil and salt, ginger 1 root, 2 garlic cloves, pepper 1 root, aniseed 1 root, cooking wine1spoon, half a tablespoon of braised soy sauce, and rock sugar.
Practice steps:
1. Prepare the required materials, clean up the chicken wings, cut the onion, slice the ginger and pat the garlic.
2. Cut the chicken wings twice with a knife to make them tasty.
3. Add water to the pot, blanch the chicken wings in cold water, skim the floating foam after the water boils, remove the chicken wings and drain the water for later use. Blanching chicken wings with cold water can remove blood foam from chicken wings, and blanching can also remove the fishy smell of chicken.
4. Heat the oil in the pot, add the rock sugar, stir with a shovel and stir with low heat. After the crystal sugar melted, the oil surface began to bubble, the color turned brown and the sugar color fried. At this time, we will immediately add chicken wings and stir-fry the sugar color. If it's late, the sugar will be fried too much. In order to ensure that the sugar color is fried well, it is suggested to stir-fry with a small fire, because it is not easy to grasp the time with a big fire and stir-fry with a small fire. If the sugar is fried too much, it will taste bitter.
5. Fry the chicken wings and color them immediately, and fry them golden on both sides. Add onion, ginger, garlic, pepper and aniseed, stir-fry until fragrant. Fried chicken wings with rock sugar, red and bright, not black. If you use the old color, it will turn black easily, which will affect the color and appetite.
6. Pour in hot water, the amount of which is flush with the chicken wings, pour in cooking wine and braised soy sauce, 65,438+0 tablespoons of rice vinegar, add a proper amount of salt, bring to a boil over high fire, and turn to medium heat to taste. Boil chicken wings in hot water. The cooked chicken is tender and not firewood.
7. When there is a little soup left, pick out the onion, ginger, garlic and aniseed, collect the juice on fire, and finally wrap a little juice on the chicken wings, pour in rice vinegar, stir fry evenly, serve out and sprinkle with white sesame seeds, and a plate of sweet and sour chicken wings will be ready.
3. Materials required for braised pork ribs: pork ribs 1 kg, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, 2 pieces of aniseed, 2-3 pieces of fragrant leaves, and dried pepper 1-2.
1. Select ribs and cut them into sections.
2. Add cold water to the pot, blanch the ribs, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the ribs. Blanch the ribs with cold water, so that the blood in the ribs can be better removed, and the ribs made in this way are not fishy.
3. Take out the cooked ribs, put them in warm water, wash off the blood foam, wash the ribs, take them out, and drain them for later use.
4. Stir-frying sugar color is a key step to affect the color of stewed vegetables and finished products. Put oil in the pan, add 1 tbsp of rock sugar, stir-fry over low heat until the rock sugar melts and turns brown. The sugar solution turns into brown-red foam and continues to stir fry. After a while, the foam becomes light and golden red, and then it is fried with sugar.
5. After the sugar is fried, quickly stir-fry the ribs and color them.
6. Add onion, ginger, garlic, fragrant leaves, pepper, aniseed and dried Chili, stir-fry until the fragrance is overflowing. Cook cooking wine, braise soy sauce, light soy sauce, stir fry evenly.
7. Add hot water, and the amount of water should not exceed that of the ribs. Bring to a boil with high fire, cover the pot, and turn to low fire. The fire lasts for about 40-50 minutes.
8. When the time comes, pick out the seasonings such as onion, ginger, garlic, aniseed, fragrant leaves and dried peppers and add salt to taste. If the color is not enough, you can add some braised soy sauce, adjust the color and turn on the fire to collect the juice. During the period, turn the ribs to make them the same color. With a little soup left, the soup will thicken. Turn off the fire and put it on the plate. A braised pork ribs with good color and flavor is ready.
Four: Materials needed for braised hairtail: 2 hairtail strips, 2-3 tablespoons of flour, proper amount of oil and salt, onion 1 segment, 2-3 slices of ginger, 3 cloves of garlic, pepper 1 slice, star anise 1 slice, cooking wine1tablespoon, and rice vinegar 2.
Practice steps:
1. Remove the head and tail, remove the internal organs, and clean the black membrane and blood in the fish belly. The black film and blood in the fish's stomach smell of fish. After cleaning the fish, wash it, drain the water, and wipe off the water on the surface and stomach of the fish without water.
Hairtail is covered with a silvery white substance. Many people mistakenly think it is a fish scale, so it will be washed off when handling hairtail. Actually, this is not right. This layer of "silver powder" is actually the epidermis formed by special fat, which is called "silver grease". This is an oily fat. If it is fresh hairtail, try to keep it as much as possible. It is very nutritious. If this layer of "silver powder" is easy to erase, it also proves that hairtail is not very fresh, so don't keep it.
2. Grab the hairtail with one hand, grab the fin with the other hand, and start tearing the fin along the tail against the direction of the fin, so that the small thorns attached to the fin will be brought down together, so that you don't have to worry about being stung by the small thorns when eating.
3. Cut the hairtail into sections with uniform length, and then cut a knife on both sides of the fish every 1 cm, not too deep, so that the fish made is easy to taste.
4. Put 2-3 tablespoons of flour into the plate, roll the hairtail section in the flour, coat the hairtail with a thin layer of flour, then shake off the excess starch, and make the rest according to the sample.
5. Add wide oil to the pot, heat it to 70% to 80%, put the hairtail segments into the oil pan one by one, and fry them in the oil pan. Don't turn it over after putting it in, it will break easily. When the hairtail section is fried to shape, turn it over and fry until there is a hard shell outside and the color is golden. Take out the hairtail section and drain the oil for use.
6. Pour out the fried hairtail oil in the pot, add a little new oil, add onion, ginger, garlic, pepper, aniseed and dried pepper, and stir-fry the flavor of the seasoning.
7. Add the fried hairtail section and pour the cooking wine and rice vinegar round and round, and the fishy smell of hairtail will be cooked.
8. Pour hot water, the amount of which is equal to that of hairtail, then add braised soy sauce and light soy sauce, add salt and sugar, bring to a boil, turn to low heat, and cook hairtail 10 minute.
9. After the time is up, pick out onions, ginger slices, garlic, dried peppers and aniseed, and open the fire to collect juice. When there is a little soup left, take the hairtail out of the plate, leave the soup in the pot, pour a proper amount of starch, thicken it, heat it until it becomes sticky, turn off the heat, pour the soup on the hairtail and sprinkle with coriander.
Five: the materials needed for the golden hammer of chicken wings: chicken wings 1 kg, 2 eggs, proper amount of oil and salt, onion 1 root, ginger 1 root, cooking wine 1 tablespoon, white pepper 1 teaspoon, 3 tablespoons of flour and half a bag of bread crumbs.
Practice steps:
1. Clean the root of the chicken wings, cut the skin and tendons in circles at the small head of the chicken wings with scissors, and push them down with the small head after cutting, showing a spherical hammer shape.
2. Put the chicken wing roots into the pot, add salt, white pepper, cooking wine, onion and ginger slices, grab them evenly, and marinate them for half an hour, then marinate the chicken wing roots to taste.
3. Knock the eggs into the bowl, stir well, and put the flour and bread crumbs into the plate.
4. Put the chicken wings into the flour and roll a layer of flour evenly.
5. Immerse in the egg liquid and wrap it with a layer of egg liquid.
6. Put it into the bread crumbs, evenly wrap it with a layer of bread crumbs, knead it into a ball by hand, trim the shape and knead it into a circle.
7. Make the remaining chicken wings and put them on a plate for later use.
8. Add oil to the pot and heat it. The oil temperature is about 50% hot. Add chicken wings and fry them one by one. Fry slowly with low heat. It's easy to fry chicken wings on high fire. Don't turn the chicken wings when frying, and then turn the chicken wings from time to time when the chicken wings are fried, so that the frying degree and color of the chicken wings are the same.
9. Fry the chicken wings until golden brown and the skin is crisp. Take out the chicken wings, drain the oil and serve directly on a plate. According to personal taste, it can also be matched with ketchup, barbecue sauce, sweet and spicy sauce and other seasonings.
Six: Materials required for dry frying box: 2 long eggplants, pork 150g, eggs 1 piece, proper amount of oil and salt, onion 1 piece, ginger 1 piece, half a spoon of cooking wine, half a teaspoon of white pepper, soy sauce 1 spoon, and starch 2.
Practice steps:
1. Wash the long eggplant first, then flatten both ends of the eggplant, and then you can prepare to cut the eggplant into blades. The cutting method of the clamping blade is quite simple, that is, the first knife does not cut to the bottom, leaving a part connected to the bottom, and the second knife cuts directly to the bottom to cut off the bottom. Every two pieces of eggplant cut by the above method are a whole, and the bottom is connected together. This is the clamping blade. After the eggplant is cut, sprinkle a little salt and marinate for 10 minute, so that the color of the eggplant will not turn black, it will become soft, and it will not break easily when it is sandwiched with meat.
2. Wash the pork and chop it into paste, then add chopped green onion and Jiang Mo and chop it evenly.
3. Put the pork stuffing into a bowl, add salt, soy sauce, cooking wine and pepper and mix well.
4. Knock the eggs into the container, stir them evenly with chopsticks, then add starch and flour, and stir them evenly with a little water, which is pasty and slightly sticky.
5. Put the slices into the prepared meat and make them all.
6. Pick up a piece of soaked eggplant with chopsticks, put it in flour, dip a layer of flour on the surface, then put it in the batter and hang a layer of paste evenly.
7. Fry in 60% hot oil. Fry on medium and small fire until golden on both sides. Remove and drain, season with salt and pepper and serve.
Seven: Materials required for salt and pepper prawn section: 1 kg prawn, 1 egg, appropriate amount of salt and pepper, appropriate amount of oil and salt, half a teaspoon of white pepper, half a tablespoon of cooking wine, 3 tablespoons of starch and 1 tablespoon of flour.
Practice steps:
1. Remove the head, shell and thread of the shrimp, leaving only the shrimp, wash it, drain it and put it on a plate. You don't need prawns, you can use quick-frozen prawns. Just put the shrimp in cold water and thaw it naturally.
2. Add white pepper, cooking wine and a little salt to the shrimp, mix well and marinate for 10 minute to remove the fishy smell of the shrimp.
3. Let's mix the ointment: Knock 1 egg into a small pot, add 3 tablespoons of starch and 1 tablespoon of flour, and stir well. The ratio of starch to flour is 3: 1.
4. Pour water several times while stirring, stir evenly with chopsticks, stir until the batter flows but stagnates, stir it up with a spoon, and the batter can hang on the spoon and slowly flow down. Add 1 tbsp oil, stir well, and the batter is ready. If the paste is thin, you can add some starch.
Do not stir in the same direction when mixing the paste, so it is easy to exert force, and the paste after exerting force is not easy to be wrapped by raw materials. The correct way is: first mix all the powders evenly, then add water, and after stirring evenly, there is no pimple, then put the oil and stir evenly.
5. Put the marinated shrimps into the prepared paste and mix well, so that each shrimp is evenly covered with a layer of paste.
6. Add oil to the pot and heat it to 60% heat. First put one to test the oil temperature. After put into the oil pan, dense bubbles will form around the shrimp immediately, and the oil temperature is enough. Fry the shrimps one by one in the oil pan. Don't turn over, fry until it is solidified, then turn over to heat it evenly and take it out for later use.
7. After the shrimp is fished out, it will become soft after a period of time, and the surface will become golden and crisp after being fried again.
8. Raise the oil temperature to 70% to 80%, add shrimps and fry again. Deep-fry the shrimp until golden and crisp, drain the oil, put it on a plate and sprinkle with salt and pepper. If the child eats it, it can also be served with ketchup, which is sweet and sour.
Eight: materials required for pineapple shrimp: 250g prawn, pineapple 1/2, pepper 1, proper amount of oil and salt, 2 tablespoons tomato sauce, 2 tablespoons white sugar 1 tablespoon rice vinegar, 2 tablespoons cooking wine 1/2 tablespoons white pepper1.
Practice steps:
1. Prepare the required materials, remove the head of the shrimp, shell the shrimp and peel the pineapple.
2. Cut the pineapple into pieces, soak it in light salt water, and soak it in salt water before eating. You can also decompose some organic acids contained in the salt water to remove the sour taste and make the pineapple taste sweeter. Remove seeds from pepper and cut into slices. Put the shrimp in a bowl, add a little salt, cooking wine and white pepper to marinate for 10 minute to remove the fishy smell of the shrimp.
3. Put the starch in the shrimp bowl, add a little water and grab it evenly so that the starch is evenly wrapped on the shrimp.
4. Heat the oil in the pot to 60% to 70%, fry the shrimps one by one, fry the shrimps until the oil temperature rises to 70% to 80%, add the shrimps, fry until the shrimps are golden and tender, and take out the oil for later use.
5. Pour oil into the pot, leave a little base oil, add tomato sauce and stir-fry until it is sour, add a little water, add sugar and rice vinegar, bring to a boil, and heat until the sauce becomes sticky.
6. Add pineapple pieces and stir-fry the pepper slices evenly.
7. Add the shrimp section, stir fry quickly and evenly, turn off the fire and serve.
Nine: Materials required for crispy squid: 2 pieces of squid, 1 bag of crispy fried powder (150g), 150ml of water,
Practice steps:
1. Viscerate the squid, remove the teeth on the head, then tear off a layer of skin outside the squid, wash and drain.
2. Cut the squid barrel into squid rings and change the tail and head several times.
3. Put 50g of crispy fried powder into an empty dish, then put the remaining100g of fried powder into another empty dish, add150g of cold water, and stir evenly until there is no pimple.
4. Put the cut squid into the crisp fried powder, wrap it with a layer of fried powder, and shake off the excess powder.
5. Then put it into the prepared crispy paste and evenly wrap it with a layer of crispy paste.
6. Add oil to the pot and heat it to about 60% heat. First put a test oil temperature, take the dense bubbles around, and the oil temperature will be fine. Put the squid wrapped in paste one by one. If you can't fry it in one pot, you can fry it in two or three batches.
7. After the squid is fried on one side, turn it over and fry the other side. Fry the squid until golden and crisp, drain the oil, put it on a plate, add salt and pepper and serve. If you like spicy food, it can be served with barbecue dip or tomato sauce.
Ten: Materials for Pipa Prawn: 16 prawns, 1 eggs, proper amount of oil and salt, 12 teaspoons of white pepper, 2 tablespoons of flour, 12 bags of bread crumbs,
Practice steps:
1. Cut off the shrimp head, peel off the shell, keep the last shrimp tail and remove the shrimp line.
2. Cut the belly of the prawn with a blade, don't cut it through, cut it a few times, and cut off the shrimp tendon, don't cut it through. If you don't cut off the shrimp tendon, the shrimp will easily fry when frying.
3. When all is finished, sprinkle the salt and pepper evenly on the shrimp.
4. Knock the eggs into the bowl, break them up, and prepare flour and bread crumbs.
5. Put prawns in flour, evenly coat them with a layer of flour, shake off the excess flour, put them in egg liquid, evenly dip them in egg liquid, put them in bread crumbs, then wrap them with a layer of bread crumbs, and press them with your hands to prevent the bread crumbs from falling off. Prepare all prawns according to the sample and leave them for a few minutes.
6. Add oil to the pot and heat it to 60% heat. Add prawns and fry them in hot oil one by one. During this period, the prawns are fried several times, so that the two sides of the prawns are fried in the same color. Fry the bread crumbs until golden brown, and take out the oil control. Put them on the plate. You can dip it in tomato sauce.
XI: Materials required for pineapple goo goo meat: pork tenderloin 300g, pineapple 1, green pepper 1, egg 1, proper amount of oil, salt, 2 tablespoons of tomato sauce, sugar 1 tablespoon, 2 tablespoons of vinegar, and 2 teaspoons of white pepper1.
Practice steps:
1. Cut the pineapple into pieces, wash it, cut it into 2-2 cm square pieces, and cut the green pepper into diamond pieces.
2. Cut the tenderloin into 2cm square pieces, add a little salt, soy sauce, cooking wine and white pepper, grab it evenly, marinate it for 15min, knock the eggs into the plate, break them up, add the tenderloin, grab it evenly, and cover the surface of the meat with a layer of egg liquid.
3. Mix the flour and starch together, put the tenderloin in the flour, evenly coat it with a layer of flour, and leave the rest for 5 minutes according to the sample, so that the flour will not fall off when frying.
4. Add oil to the pot and heat it to 60% to 70%, then fry the tenderloin until it is solidified, take it out, raise the oil temperature to 70% to 80%, then put it in the meat section for re-frying, fry the meat section until golden brown, and take out the oil control.
5. Add the green pepper block oil, take it out and control the oil for later use. Just soak the green pepper in oil for a while, and it won't take long.
6. Pour out the oil in the pot, add a little base oil to heat it, add tomato sauce and stir until it turns sour, pour in half a bowl of water, add sugar, vinegar and appropriate amount of water starch, bring to a boil and stir constantly to prevent the sauce from pasting the bottom of the pot.
7. Stir-fry until the soup becomes sticky, add pineapple and stir fry 1 min, stir fry evenly, add meat slices, stir fry Chili slices quickly and evenly, so that each meat slice is covered with sauce, turn off the fire and serve.
Twelve: materials needed for painting sweet potatoes: 2 sweet potatoes, 4-5 tablespoons of sugar, and appropriate amount of oil.
Practice steps:
1. Scrape off the skin of sweet potato and wash it.
2. Then cut the sweet potato into hob blocks, and the size of the blocks should be even and moderate, so as not to fry unevenly.
3. Put a layer of oil on the dish to prevent the sugar from sticking to the dish, which is difficult to clean. Brush it with oil so that the sugar juice won't stick to the plate.
4. add oil to the pot and heat it. Add sweet potatoes and stir-fry until cooked. Fry the sweet potato until it is cooked, and the appearance is golden yellow. Remove the sweet potato and drain the oil for later use.
5. Pour the fried sweet potato oil out of the pan, leave a little base oil, add sugar, add 1 spoon of water, stir with a spoon continuously when heating, and melt the sugar with low fire.
6. After the sugar melts, it bubbles first and then becomes smaller. When all the water evaporates, the syrup becomes thicker, the bubbles become smaller, and the color of the syrup turns yellow, which is almost enough, and the sugar is ready.
7. Immediately add the fried sweet potato, stir-fry it quickly and evenly, so that the syrup is evenly hung on the sweet potato, turn off the fire, put it on a plate, and serve with a bowl of cold boiled water. You can draw such a long sugar thread in hot weather. When eating, dip the sweet potato in water and you can eat it, so that it won't stick to your teeth.