May you always get more than you wish for!

Ingredients: Yellow croaker, tomato sauce, sugar, vinegar, minced beef, chopped green onion, garlic and diced bamboo shoots.

Method: Cut the yellow croaker with a cross knife, fry it until it is 80% ripe, take it out, leave the bottom oil in the pot, add the above seasoning, thicken it and pour it on the fish.

New Year cake; rice cake

Ingredients: red rice cake, white rice cake, sugar, water and shavings.

Method: Change the red and white rice cakes into rectangular blocks, dip them in Ru powder and oil them, then take them out and put them on a plate. Put sugar water in the pot, and thicken the rice cake after saccharification.

Ten brocade Taiping swallows

Ingredients: 10 quail eggs, meat swallows, mushrooms, shin flowers, winter bamboo shoots, celery, belly slices, radish, salt, monosodium glutamate, Shaoxing wine and sesame oil.

Method: Mix quail eggs and meat swallows, pour them into a bowl, slice the above raw materials, scatter them in water, take them out, pour Shao wine and sesame oil on them, and put them on the raw materials.

Fried mustard and spring rolls are also essential for New Year's Eve. Mustard symbolizes wealth.

Basheng hotpot

Ingredients: shin flower, shrimp, fresh squid, oyster, moth, sashimi, sturgeon strips, shredded celery, mushrooms, vermicelli, etc.

Method: Boil the delicious hot pot and rinse it into the pot at will.

Spring Festival family dinner menu

May you always get more than you wish for!

Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.

Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.

Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.

May you be promoted step by step!

Ingredients: sugar 10, rice cake 10, minced meat 2, oil 1 tbsp, shredded Chinese sauerkraut 3 tbsp.

Seasoning: salt 1/4 tsp, a little white pepper, wine 1 tsp, white powder 1 tsp, sugar 1/8 tsp.

Methods: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasoning and stir well. 3. Wrap the rice cake with 1 tablespoon of the materials prepared in the second step and roll it into strips.

Shi Xiang yi ru Cai

Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, carrot 1 2 strips, white radish 1 2 strips, lily 1 2 strips, green pepper12 strips, shiitake mushrooms, kelp and bamboo shoots.

Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.

Methods: 1. Soak lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, and add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill in. 3. Stir-fry bean sprouts, shredded kelp and shredded carrots. Season with a tablespoon of oil and add 1/4 teaspoons of salt and 1/8 teaspoons of sugar. 4. Pour the materials from the second step into the third step and stir, then sprinkle some sesame oil and stir well.

Roasted chicken with chestnuts

Ingredients: a little hen (about 1000g), chestnut 200g, sesame oil 250g (about 75g), lard, chicken soup, monosodium glutamate, white sugar, wet starch, salt water, soy sauce, refined salt and garlic white.

Methods: 1. Little hens were slaughtered to remove hair, internal organs, head and claws, washed and cut off their necks. Cut the chicken in half, cut the breast wings into six pieces, cut the other parts into 2.4 cm square pieces, cut the chicken leg into two pieces, cut the chicken neck into 3 cm long pieces, cut the chicken wrist into four pieces, cut the chestnut shell into a square pattern with a knife, put it in a boiling water pot, cook for 5 minutes with high fire, take it out, shell it, and peel off the endothelium; 2. Heat sesame oil in a wok to 70% heat, fry chicken pieces for 5 minutes, then take them out with a colander, drain the remaining oil in the wok, add chicken soup, chestnut, soy sauce, refined salt, white sugar, chicken pus and chicken liver, heat for 10 minute, and then add lard and monosodium glutamate until the meat pieces are loose and chestnut powder is waxy.

Spring seedlings are blooming.

Ingredients: 300 grams of bean sprouts, 6 cooked quail eggs and 60 grams of crab roe.

Seasoning: 3 teaspoons of wet starch, ginger wine and Shaoxing wine, 2 teaspoons of refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, half a cup of soup, and 0.5 tablespoons of vegetable oil1.

Methods: 1. Soak crab roe in nearly boiling water until it is five-ripe, filter off the water, then put bean sprouts in a pot to dry the kang, add some oil, add ginger wine, pour some boiling water to fry thoroughly, pour it into a colander, and press dry the water. 2. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Put bean sprouts in a wok, mix them with wet starch, put them on a plate, and put quail eggs around the edge of the plate. 3. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Add Shao wine, add soup stock, adjust the taste with refined salt and monosodium glutamate, sprinkle with pepper, add crab roe, add oil and sesame oil, mix well and pour bean sprouts evenly.

Quanfu tofu

Ingredients: 2 pieces of tofu, 50g of fresh mushrooms, green vegetable core 10, 30g of mushrooms, 50g of vegetable oil, 20g of soy sauce, 3g of sugar, refined salt 1g, and wet starch 10g. Methods: 1. Soak mushrooms in boiling water until they are soft, and then remove their pedicels. Leave the heart of the vegetables, trim the roots of the leaves, blanch them to green, and take a cold bath; 2. Heat the wok, slide a little oil, scoop in the clear oil and heat it. Cut tofu into 5 pieces with a knife, fry in a wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, and simmer on low heat until the soup is thick, and remove from the fire; 3. Take a big plate, use chopsticks to put the Chinese cabbage in the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.

Stewed duck with osmanthus

Ingredients: duck 1 bird (about 1 1,000g), sweet-scented osmanthus sugar 50g, appropriate amount of cooking wine and refined salt.

Methods: 1. Spread salt evenly on the inside and outside of duck meat; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix well. Put the bowl in a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the duck's broken belly on the wellhead to prevent the seasoning in the bowl from being overturned. 3. Put the casserole on a big fire and cook for 1 hour, then simmer for 30 minutes with a small fire until the fragrance is overflowing; 4. Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.

The whole world or country has joined in the celebration.

Raw materials: 200g of sea cucumber, crispy rice 1 00g, 30g of onion, 20g of ginger, 200g of vegetable oil, 20g of yellow wine, 0/g of monosodium glutamate 1 g of pepper, 0/5g of wet starch/kloc-0. Methods: 1. Slice the soaked sea cucumber, break the crispy rice into small pieces, and pat the ginger loosely with a knife; 2. Add water to the wok, add a little vegetable oil, saute shallot ginger, add sea cucumber, cook rice wine, fan it slightly, inject clean water1000g, boil it, take out the sea cucumber and drain it; 3. Remove water from the original pot, wash it, add a big bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a big bowl of soup and sprinkle with pepper; 4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.

Emerald chicken rolls

Ingredients: tenderloin 10, shredded ham with mushrooms and onions 1, 2 bowls, egg white 1, white powder 1 tablespoon, small bean sprouts1/2kg. Seasoning: 2 tablespoons of soy sauce and black vinegar, 3/2 tablespoons of sugar.

Methods: 1. Slice tenderloin, pat both sides loose with a meat hammer and marinate for 20 minutes. 2. Wrap the marinated meat slices into onion slices, shredded mushrooms and shredded ham, then dip them in the protein paste (made of 1 protein, 1 tablespoon white powder and 2 tablespoons water), fry them in an oil pan and take them out. 3. After all the seasonings are boiled, put in the fried meat roll, stew until the juice is dry, remove and cut into pieces. 4. Take another oil pan, stir-fry small bean sprouts with 4 tablespoons of oil at high temperature, season with salt and monosodium glutamate, put them on a plate, and then spread the meat rolls on it.

Fried crab balls

Ingredients: crab meat 300g, egg 1 piece, flour 50g, onion and Jiang Mo 20g, fat 1 00g, refined salt 1 g, monosodium glutamate1g, cooking wine 5g, sesame oil 5g, peanut oil1g.

Methods: 1. Chop fat meat into coarse mud, put crab meat in a bowl instead of a knife, add minced onion and ginger, refined salt, monosodium glutamate, cooking wine and sesame oil, beat in eggs, pour in flour and mix well, then squeeze into balls with a diameter of 1 cm; 2. Add 1000g peanut oil to the pot, heat it to 50% to 60%, and put it in the plate. Take pepper and salt when eating.

Cold dishes: get together (10 Suzhou chicken feet, dried tofu and other platters, which can be served with wine)

Hot dishes (three meats and three vegetables): fresh and tender (melon balls and mushrooms), blooming all the year round (crab powder broccoli) and full of gold (fried leeks with bean sprouts)

The whole family is healthy (meatballs, egg dumplings and mushrooms are cooked in one pot)

Later, I came up (steamed chicken) for more than a year (onion ginger mandarin fish). Dim sum: everyone is sweet (longan eight-treasure rice) and everyone is together (fried spring rolls) (Lao Sun)

Tuan Tuan Yuan Yuan

Ingredients: fish balls 30g, white crucian carp150g, ginger10g, garlic sprout10g.

Accessories: peanut oil 20g, salt 5g, monosodium glutamate 6g, a little pepper, Shaoxing wine 10g, sesame oil 2g and sugar 2g.

Exercise:

1 Wash the crucian carp, peel and shred the ginger, and cut the garlic seedlings into sections.

2 When the oil is hot, add the white crucian carp, fry on low heat until both sides are golden, add shredded ginger, add Shao wine and clear soup, and cook on medium heat.

Cook until the soup turns white, add fish balls and garlic sprouts, add salt, monosodium glutamate, sugar and pepper, and pour sesame oil on it. Serve.

Tips:

If you accidentally cut off the bitterness of the fish and put a little vinegar on it, it will not be so bitter. Fish balls should be served last, so as to keep the taste of fish.

Happy Chinese New Year

Ingredients: mustard15g, fresh fish maw100g, a red bell pepper, 5g of medlar, 0g of ginger10g of onion10g.

Accessories: peanut oil 15g, salt 5g, monosodium glutamate 5g, a little pepper, Shaoxing wine 10g, sesame oil 5g, sugar1g.

Exercise:

1 Cut mustard into large pieces, fish belly into pieces, red bell pepper into pieces, medlar soaked in hair, ginger peeled and sliced, and onion into large pieces.

2. boil a pot of water. After boiling, add mustard, boil it with strong fire to remove its bitterness, and dry it for later use.

3. Reheat the pan, add ginger slices, fry the fish belly thoroughly with low fire, add Shaoxing wine and clear soup, add mustard, red pepper slices, medlar and scallion, add salt, monosodium glutamate, sugar and pepper, and pour sesame oil out of the pan.

Tips:

In order to prevent the bitter taste of mustard from overshadowing the umami taste of fish, it needs to be cooked over high fire.

"One" is more than enough every year (fire nest, mushrooms, squid)

Ingredients: one carp (about 1 kg and a half), two wet mushrooms, 1, two ginger, 1, two green garlic, 1, soy sauce, monosodium glutamate, 1, soup (or boiled water),/kloc.

Method:

1. Wash the carp (as a clam) first, and remove the dirty things such as intestines and gills (fish scales are not needed); Scrape ginger, peel it, wash it, and pat it flat (slightly flat) with a knife; Wash the green garlic, cut into 3 cm sections with an oblique knife, wash the onion and cut into 3 cm sections; Cut the fire into pieces for use.

2. Remove the oil from the pan, fry the carp until golden on both sides, then fry the garlic and ginger thoroughly, then add the chaff, mushrooms, soup (or water), salt, soy sauce, monosodium glutamate and carp, and simmer for 15 minutes or so until cooked.

3. Pick up the stewed carp and put it on the plate. Put mushrooms and chaff on the edge of the plate, then put onions in the original juice, add pepper and sesame oil and sprinkle them evenly on the fish. The raw flour is wet.

Features: fresh and rich, fragrant with ginger and onion.

The Second Spring Festival Youth Chicken

Ingredients: a quail egg with bare chicken is about 1 kg, half a catty, 12 suburban vegetables, 6 scallions, 1 2 honey, 5 money ginger, 5 money white wine, 5 money refined salt, 1 money monosodium glutamate, 1 money wet raw flour, etc.

Method:

1. Wash the naked chicken first, soak it in boiling water until the chicken skin becomes hard, pick it up, dry the water outside the chicken skin with a dry towel, and then evenly apply honey for later use. Put quail eggs in a pot, add water and cook them, then shell them and mix well with soy sauce for later use.

2. Pour the oil out of the pot. When the oil is boiled to 60%, add quail eggs and fry them until they are light golden yellow. Take them out. Then add the chicken and stir-fry until it is big red. Finally, add the red onion and stir-fry until it is cooked. Take it out and put in oil.

3. Add ginger, salt, monosodium glutamate and white wine to the fried shallots, stir them evenly, put them in the chicken room to rub the skin around, then steam them for about 15 minutes until cooked, cut into pieces, put them on a plate to form a chicken shape, and put quail eggs next to the chicken.

4. Remove the oil from the wok, put the suburban vegetables into the wok, simmer some boiling water, add refined salt and stir-fry for 8 minutes, stir-fry until cooked, drain the water, and neatly discharge it on both sides of the chicken.

5. Pour the raw juice into the wok, adjust the taste, mix with the wet raw flour and pour it on the shredded chicken noodles and quail eggs.

Features: Chicken red yolk and green vegetables, rich and mellow.

"3" scattered money all over the floor (stewed mushrooms with lettuce and gall)

Ingredients: dried Lentinus edodes, 2 lettuce gall bladder, 1 kg oyster sauce, 3 money ginger, 2 pieces of onion, 2 white spirits, 3 money soup (or clear water), 5 money refined salt, 1 money monosodium glutamate, 1 money wet raw flour, 3 money sesame oil and pepper, proper amount of lard,/kloc-.

Method:

1. Wash the mushrooms first, then soak them in clear water for about 30 minutes, cut off the stems of the mushrooms with scissors, put them in a bowl, then mix them with lard, ginger and onion, then add soup (or clear water), salt for 5 minutes, monosodium glutamate 1, steam for about 20 minutes, and remove the ginger and onion strips for use.

2. Wash the lettuce gall bladder (remove the old leaves and cut into about 12 cm long), then remove the oil from the wok and put it in the cabbage gall bladder, release 3/2 of the water and add salt for 5 minutes, fry the lettuce gall bladder until it is just cooked, take it out, filter off the water and put it on the plate.

3. Pour the steamed Pleurotus ostreatus into the wok to adjust the taste, push the sauce with wet raw flour, add sesame oil, pepper and tail oil, and pour it on the lettuce noodles.

Features: refreshing and smooth.

"Four" Fugui Chrysanthemum Fish Pills

Ingredients: shad meat 1 kg wet Nostoc flagelliforme 2 white chrysanthemums 1 coriander 5 money monosodium glutamate 1 money refined salt 1 money half pepper 3 minutes sesame oil a little raw flour 5 money (shredded ginger 3 money, shredded onion 3 money, soy sauce 5 money, lard 5 money to keep up with the small bowl. )

Method:

1. Wash and dry the fish first, put it on the chopping board and cut it into small pieces (the thinner the better). Wash and chop the wet Nostoc flagelliforme, remove the pedicels of chrysanthemums and chop the petals for later use.

2. Put the fish (cut) into the pot, add salt, monosodium glutamate, sesame oil, pepper and wet raw powder, rub until it is gelatinous, then add Nostoc flagelliforme and chrysanthemum, and evenly sour until it is gelatinous.

3. Boil the water in the pot, squeeze the prepared Nostoc flagelliforme fish glue into a ball shape by hand, soak it in boiling water until it is cooked, pick it up and put it on a plate, serve with coriander, and keep up with the seasoning.

Features: smooth and fragrant with chrysanthemum.