Six-course menu for Spring Festival dinner. Spring Festival is a very important festival in our country. During the Spring Festival, we usually eat some traditional food. Next, I will take you to know about the six-course menu of the New Year's Eve dinner.
6-course New Year's Eve cookbook 1 First course: hot and sour chicken offal.
Required ingredients
Appropriate amount of chicken offal, cooking wine, salt, pepper, soy sauce, millet, pickled pepper, sour beans, ginger slices, garlic slices, green garlic seedlings and rapeseed oil.
Practice steps
1, clean chicken offal is sliced with a knife first, so I bought chicken gizzards, which can also be paired with chicken hearts, chicken livers, chicken intestines and the like. After cutting, clean it again, put it in a pot and rinse it with cold water, and add cooking wine to remove the fishy smell. Boil and cook for another minute. Rinse off the floating foam and dry it by hand. Then add salt, pepper, soy sauce and a little soy sauce, and stir well for later use.
2, the side dish is required to be chopped with millet and pepper, and these two kinds of peppers should account for one-third of the whole dish. To make hot and sour chicken offal, there must be sour beans, which are fried with chicken offal, which is particularly fragrant. The ingredients are ginger and garlic and green garlic seedlings.
3. Put rapeseed oil in a hot pot, pour in ginger, garlic and pepper, stir-fry their fragrance, then pour in chicken offal, stir-fry for about two minutes, and stir-fry. Then pour in the sour beans and half of the garlic sprouts, add some oyster sauce to make them fresh, stir-fry them evenly over high fire, and stir-fry the sour beans. Finally, pour in the remaining garlic leaves and stir-fry until it tastes good.
The second course: boiled beef
Required ingredients
Appropriate amount of beef, salt, pepper, soy sauce, onion Jiang Shui, egg white, starch, vegetable oil, dried pepper, pepper, lettuce, green vegetables, bean sprouts, rapeseed oil, minced garlic, Pixian bean paste, Chili noodles, soy sauce, chopped green onion and white sesame seeds.
Practice steps
1, first cut beef, first look at the texture of beef, cut it into thin slices across the texture, so it tastes good and is not fragile. After cutting, add salt, pepper, soy sauce, onion, and Jiang Shui, and grab them evenly by hand to make the beef fully absorb water. Pour in another egg white until the beef is wet and smooth. At this time, add starch to lock the water, and finally seal the vegetable oil for later use.
2, making boiled beef spicy is the key, do not put oil in the pot, pour in dried Chili and pepper, stir-fry slowly on low heat, dry the water, and bake until the pepper turns into a paste and smells a strong spicy taste. Put the pot on the chopping block and chop it with a knife or a rolling pin. This is the knife-edge pepper, the soul of boiled beef.
3. The required side dishes are lettuce, green vegetables and bean sprouts. Put a little base oil in the hot pot, add minced garlic, first add lettuce and stir-fry until half-cooked. Then put the bean sprouts and vegetables into the pot, add salt to taste, stir fry over high fire until it breaks, and then put the pot mat at the bottom of the bowl for later use.
4, re-start the pot and put oil, add ginger and garlic, and saute. Add Pixian bean paste, stir-fry red oil with low fire, and add a spoonful of Chili noodles to increase the spicy taste. Stir-fry a few times, pour in clear water, bring to a boil, add salt, soy sauce and soy sauce, cook for 2 minutes on high fire, and filter out the residue after cooking. At this time, turn to the minimum fire, sprinkle the coded beef into the pot piece by piece, boil it again and push it slowly with a spoon to make it evenly heated.
Don't leave the beef in the pot for too long. Finally, add a little water starch and thicken it slightly, and you can go out of the pot. After pouring the soup, add the knife-edge pepper. Sprinkle with minced garlic, chopped green onion and white sesame seeds, and then sprinkle with 70% to 80% hot oil to stimulate the fragrance. It's delicious.
Third course: fish-flavored tofu
Required ingredients
Tender tofu, salt, shredded green pepper, half a carrot, a handful of fungus, pickled pepper, minced garlic, scallion, soy sauce, aged vinegar, soy sauce, sugar, starch, vegetable oil and bean paste.
Practice steps
1. Make this dish with tender tofu. First change the knife and cut it into small four squares. Boil the water in the pot, add a spoonful of salt, and put the tofu in it for a little scalding, so as to ensure the taste of the tofu, which is not fragile when cooked and can be drained in about one minute.
2. The required side dishes are some shredded green peppers, half shredded carrots and a handful of shredded fungus. The ingredients are pickled pepper, minced garlic and scallion. Prepare half a bowl of water, add two spoonfuls of soy sauce, two spoonfuls of aged vinegar, half a spoonful of soy sauce, a proper amount of salt, a spoonful of sugar and a spoonful of starch. This is a ratio that I have summed up many times. Do it according to this ratio to ensure that it tastes good and does not roll over.
3. Put oil in a hot pot, add onion, garlic and pickled pepper, and stir-fry the fragrance. Add another spoonful of bean paste and stir-fry in red oil. Add carrots and shredded auricularia, stir-fry carrots until soft and cooked, add shredded green peppers, stir-fry evenly, and then pour in tofu and mixed juice. Cook for 1-2 minutes, turn to high heat, and collect the juice while pushing the tofu until the tofu is covered with a layer of sauce. Then add onion and clear oil to improve color and fragrance, stir-fry evenly, and then take out the pot.
The fourth course: Fried shredded tofu.
Required ingredients
A piece of old tofu, proper amount of cooking oil, proper amount of dried pepper, a spoonful of pepper, shredded green pepper, shredded onion, minced garlic, salt, sugar, rice vinegar, pepper oil, sesame oil and a little coriander.
Practice steps
1, first cut the old tofu into large pieces with a thickness of about half a centimeter, and then fry it in a pot with an oil temperature of 40% to 50%, or directly fry it until both sides are golden, take out the oil and naturally cool it.
2. Prepare a little dried pepper segment and a spoonful of pepper in the bowl, and pour the hot oil of freshly fried tofu to make it fragrant. Side dishes can be matched according to your own preferences. After the green and red pepper slices are opened, shred them, and the green onions are obliquely shredded.
3. Cut the cooled tofu block from the middle with a knife, fold it and cut it into thin strips. The shredded tofu made in this way is golden in color and looks appetizing. Add chopped green pepper, shredded onion, a little minced garlic and Chili oil. Add salt, sugar, a spoonful of rice vinegar, pepper oil, sesame oil, and finally add a little coriander. Mix well and serve delicious.
Fifth course: Braised chicken with scallion oil.
Required ingredients
A few pipa legs, a spoonful of flour, a spoonful of cooking wine, two tablespoons of light soy sauce, a spoonful of soy sauce, a spoonful of salt, a spoonful of sugar, a proper amount of pepper, a few shallots, a piece of ginger and a proper amount of cooking oil.
Practice steps
1. Prepare some pipa legs and chop them into small pieces. Stewed chicken with scallion oil can't be blanched in order to keep the taste of chicken, so add a spoonful of flour after chopping, wash off the blood on the surface by hand, rinse once, and soak in warm water 15 minutes. Continue to soak the blood in the chicken leg and rinse it several times until it becomes clear with water.
2. Then add a spoonful of cooking wine, two spoonfuls of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, salt, sugar and pepper, and marinate for 20 minutes to make the chicken thoroughly tasty.
3, the required material head is also very simple, a few shallots are cut into long sections, and ginger is cut into pieces. Put oil in the casserole, add ginger slices and scallions, stir-fry over low heat until the scallions turn yellow, and scoop up the material. Add the marinated chicken nuggets, pour in all the soup of the marinated chicken nuggets, cover and simmer for 15 minutes. /kloc-after 0/5 minutes, turn to high heat, the soup will thicken, and finally sprinkle with chopped green onion. It's delicious.
The sixth course: spicy duck products
Required ingredients
Appropriate amount of duck, onion, ginger, pepper, cooking wine, dried pepper, pepper, old rock sugar, salt, soy sauce, sweet noodle sauce, beer and a marinade bag.
Practice steps
1. Prepare duck goods (duck neck, duck wings, duck feet and duck gizzards), soak them in clear water for 20 minutes after melting, then put them in a pot with cold water, and add onion, ginger slices, pepper and cooking wine to remove fishy smell. Boil it thoroughly, then skim off the froth and scoop cold water again.
2. Duck meat shrinks in cold water and tastes tighter, and duck tastes heavier, so be sure to put spices. My usual spices are star anise, cinnamon, licorice, pepper, dried pepper, fennel, orange peel, coriander seed, hawthorn, galangal, bay leaf, Amomum villosum and angelica dahurica. Put these seasonings into the marinade bag and put them into the pot. Add ginger slices, onion segments, dried peppers, prickly ash, old rock sugar and salt, and add 100g soy sauce, 50g soy sauce, 60g sweet noodle sauce and a large can of beer. Then add water without ingredients, and add dried pepper and pepper according to your own taste.
3. After the fire boils, turn to medium heat and cover with brine for 40 minutes. Let the ducks fully absorb the aroma of the marinade, turn to high heat for 40 minutes and cook for a few more minutes. This step is crucial. Thicken the soup in the pot, naturally cool it, then take it out of the pot and put it in the refrigerator for about an hour, which will taste better.
6-course China New Year's Eve cookbook and 2-20-course China New Year's Eve cookbook.
1, the meaning of the New Year's Eve menu-rice cake: high every year. Preparing New Year's cake is to show happiness. Because of its homophonic "old age" and diverse tastes, rice cakes have almost become a must-have food for every household. The styles of rice cakes are square yellow and white rice cakes, which symbolize gold and silver and express the meaning of making a fortune in the New Year. The rice cakes in the north are mainly sweet, steamed or fried, and some people simply eat them with sugar. There are sweet and salty rice cakes in the south, such as those in Suzhou and Ningbo, which are made of japonica rice and have a light taste. In addition to steaming and frying, you can also slice and fry or cook soup. Sweet rice cake is made of glutinous rice flour with sugar, lard, rose, osmanthus, mint, vegetable paste and other ingredients. They are fine in workmanship and can be steamed directly or fried with egg white.
2, the meaning of the New Year's Eve menu-fish: more than a year. Because there is a traditional saying in China that fish is an essential dish for the New Year's Eve. Eating carp on New Year's Eve is homophonic with "Li", and eating carp in the New Year is very prosperous. Eating crucian carp on New Year's Eve is homophonic with "auspiciousness", and eating crucian carp and crucian carp together in the New Year is good luck. Eating silver carp on New Year's Eve is homophonic with "Lian", and eating silver carp in the New Year is getting more and more every year. In order to eat more than one year's kindness, you can eat two fish on New Year's Eve, one on New Year's Eve and one on New Year's Eve, which means more than one year's kindness. If you make one, you can eat the terminal on New Year's Eve and the head and tail on New Year's Eve, so there are fish tails every year.
3, the meaning of the New Year's Eve menu-pig hand: making a fortune. There are many ways to eat pig hands, such as stewed pig hands, vegetable delivery pig hands, peanut pig hands and so on. Because pig hand means to get rich, everything will be smooth and everything will be fine. So this dish is also the favorite auspicious dish in Guangzhou neighborhood!
4, the meaning of the New Year's Eve menu-celery: diligent. New Year's Eve is not only a family reunion and a good expectation for the coming year, but also an opportunity to educate children. Celery in long-term dishes is homophonic with "Qin", teaching children to be hardworking, and only hard work can lead a better life.
5. The significance of the New Year's Eve menu-oyster sauce: a good market. In southern China, there are many kinds of New Year's Eve dinners, such as chicken, barbecue, Nostoc flagelliforme and oyster sauce, because "Nostoc flagelliforme and oyster sauce" are homophonic. Oyster black beans, also known as "dried oysters", are dried oysters (also known as oysters) and are a must-eat dish for Cantonese during the Spring Festival. Oyster soybean is the best food for calcium supplementation and is rich in phosphorus. Because calcium needs the help of phosphorus when it is absorbed by human body, it is beneficial to the absorption of calcium.
6. The significance of the New Year's Eve menu-yuba: rich. Yuba means "abundance" and is also an essential dish on New Year's Eve. We all know that yuba is a derivative of soybean. Experts pointed out that compared with soybean, yuba is more easily absorbed by human body and has richer nutritional value, so it is a good eating habit to eat some yuba regularly.
7. The significance of the New Year's Eve menu-garlic: OK. "Laba garlic is eaten on New Year's Eve", and the garlic word of Laba garlic is homophonic with the word "calculate", meaning "can calculate". In the traditional Laba Festival, in addition to the custom of drinking Laba porridge, the custom of pickling Laba garlic on the same day is also popular in northern areas. On New Year's Eve, Laba garlic with a green inside will try to eat jiaozi, which is called a compliment. Laba garlic has the function of removing greasy and fishy smell, tastes sweet and sour, and can also increase appetite when eaten with rice. However, because Laba garlic is pickled with vinegar, eating too much may cause certain corrosion to teeth. In addition, people with bad stomachs should also pay attention to eating Laba garlic, which is not conducive to gastrointestinal health.
8. The moral of the New Year's Eve menu-jiaozi: Make a fortune. Eating jiaozi means "making friends when I was young", while "Zi" means "Zi Shi", which is homophonic with "Jiao" and means "Happy Reunion" and "Good luck". In addition, jiaozi, which is shaped like an ingot, has the auspicious meaning of "making a fortune" when eating jiaozi in the New Year.
The choice of dumpling stuffing is directly related to the implication. The most common leek stuffing means long-term wealth, because long time means long time, which is called long-term wealth. A typical Chinese cabbage stuffing in winter means a hundred treasures. Mushrooms have the most health-preserving effect. Wrap them with dumpling stuffing to show that they are bulging, that is, bulging and protruding. The shape of a mushroom is like an upward arrow, or it indicates the trend of the stock market. Up and full means to drum up money. Finally, there is sauerkraut that Nanjing people love to eat, which is said to mean calculating wealth.
9. The significance of the New Year's Eve menu-burning meat: booming. Barbecue is very popular with the old people, with crispy skin and fragrant meat. People in Guangzhou like to eat this dish on New Year's Eve, because burning meat means that your skin is red and firm, which means that you are thriving every day. This is a good Italian dish.
10, the meaning of the New Year's Eve menu-lettuce: making money. Lettuce is homophonic with "making money" and is an essential vegetable for Chinese New Year. Put a golden pot sticker on it, and you will make money with gold bars.
1 1, boiled chicken: the first cold dish, eat chicken in the New Year, good luck. Cold dishes can be boiled chicken, boiled chicken, saliva chicken, pepper chicken, etc.
12, lantern shrimp: the first formal dish, a good start, a prosperous New Year;
13, sauce pig's hand: sauce pig's hand, homophonic, usually add some laver stew to the New Year's Eve dinner, named as making a fortune. The pig handles, drags money, walks around, and grabs money by hand, which means that money comes from all directions.
14, four happy parties. Meatball: It means round and round. You can choose to make dumplings, Four Joy Meetballs, raw dumplings, steamed or braised lion's head, etc. Southland can't be a four-party ball, which means going out to see happiness. It can be four kinds of balls or four kinds of balls in four colors. Simple ones are meatballs or fish balls. If you want to be a vegetarian, you can use radish balls and quail eggs. Meatballs with rape or cauliflower. Rapeseed means "rich" and cauliflower means "rich".
15, colorful staple food: colorful staple food, bright and beautiful, eat big thin face in the northeast, eat colorful rice or vermicelli in the south, and eat crab vermicelli if possible;
16, sauce beef, bullish.
17, sweet and sour pork ribs: sweet affection, sweet honey juice.
18, braised pork with yuba: homophonic and rich, the meat should be braised, which means wealth.
19, suckling pig platter is "good luck"
20, carrot and corn bone soup: bone soup. Bone soup is essential for Chinese New Year. The soup runs through the whole process, carrot and corn bone soup.
6-course Spring Festival Dinner Recipe 3-course Spring Festival Dinner Recipe
1, jiaozi-get rich.
Eating jiaozi is an essential dish in the New Year's Eve dinner. Jiaozi is also called jiaozi, which means that the old and the new alternate, and the child is a temporary beginning of a new day. In addition, jiaozi is shaped like a silver ingot, so it also means making a fortune. Jiaozi also pays attention to the choice of stuffing. In general, leeks, cabbages and mushrooms are added to fillings, with leeks homophonic for "nine dishes" and cabbages homophonic for "hundred dishes", both of which represent wealth and mushrooms homophonic for "drums", giving people a full feeling and encouraging wealth.
2, braised fish-more than a year.
There is a traditional saying in China that it lasts more than one year, so fish is an essential dish for the New Year's Eve. Eating carp on New Year's Eve is homophonic with "Li" and brings good luck; Eating crucian carp on New Year's Eve is homophonic with "auspicious", which means good luck. Eating silver carp on New Year's Eve is homophonic with "Lian", which has been circulating for many years. If you only cook one fish, you should eat it in the middle of the New Year's Eve, eat the head and tail on the first day of the New Year, and have more heads and tails year after year, which means a bumper harvest and wealth.
3, braised pig's trotters-hand money
This dish is included in many hotel packages and is called "making a fortune", "making a fortune" and "getting it easily". Besides good moral, the trotters rich in collagen are cooked with peanuts and Nostoc flagelliforme, which is nutritious and delicious.
4, meatballs-round and round
In Hubei, the biggest highlight of Chinese New Year dishes is all kinds of meatballs, which symbolize reunion. Other places will also have some meatballs, beef meatballs, Four Joy Meetballs, braised meatballs and glutinous rice meatballs. Besides being cooked separately, it can also be put in the first course to enrich the content and make it more reunion.
5, stir-fried green beans-peace in the four seasons
Mung bean horn, because of its bright color and crisp taste, has become the first choice vegetable for many people's New Year's Eve. In addition, its straight shape is similar to bamboo, so it is usually endowed with the meaning of "reaching the peak", "soaring into the sky", "thriving" and "peace in the four seasons" Moreover, this dish is light and can meet the dietary needs of modern people.