China New Year Dinner Recipe Cold Chopped Pepper Reunion Preserved Eggs
Ingredients: preserved eggs (4)
Seasoning: chopped pepper, sesame, garlic, vinegar, soy sauce, onion, sesame oil, sugar, chicken essence (all acceptable)
Steps:
1, prepare materials.
2, preserved eggs peeled and washed.
Put the preserved egg in the palm of your hand, pull it with cotton thread, and cut the preserved egg into four pieces. Or a knife submerged in water.
4. Chop pepper and garlic cloves on the cut preserved eggs, and mix vinegar, soy sauce, sesame oil, sugar and chicken essence into a sauce and pour it on the preserved eggs.
5. Eat ~ ~ ~
Sam Sun Fubao
Ingredients: chicken100g, shrimp100g, pork leg100g, and two pieces of tofu skin.
Materials: bamboo shoots 1 root, 4 mushrooms, carrots 1/3, onions 1 root, ginger 1 root, egg white 1 piece.
Seasoning: half a bowl of chicken soup, one teaspoon of salt, one teaspoon of pepper, half a tablespoon of onion oil, one tablespoon of oyster sauce and one quarter of soy sauce.
Thicken: salt 1/3 teaspoon, chopped ham, chopped carrot, chopped coriander, starch 1 teaspoon, and half a teaspoon of sesame oil.
Steps:
1. Cut a piece of bean curd skin into four pieces, blanch it and put it in cold water for later use.
2. Dice bamboo shoots, mushrooms and carrots and cook for a while.
3. Chop shrimp, pork, chicken and onion ginger.
4. Add bamboo shoots, mushrooms, carrots, salt, pepper, onion oil, oyster sauce and soy sauce egg white, stir vigorously, marinate for a while, and mix in three teaspoons of sweet potato starch and stir vigorously for use. Tofu skin is put on the plate.
5, wrapped into a package. Tie it with leeks, zongzi leaves, or something else.
6. Put the prepared blessing bag into the plate, pour the chicken soup and steam for 20 minutes.
7. Add a little starch, salt, chopped carrots, chopped ham, chopped coriander, sesame oil and thicken to the chicken soup in the Fu packaging plate.
Cucumber, fresh mushrooms and oyster pot
Ingredients: Oyster 100g, Pleurotus eryngii, two golden melons, a box of tofu, a small bowl of corn, carrots and green beans.
Seasoning: a spoonful of soy sauce, a proper amount of pepper and a spoonful of starch.
Exercise:
1, take out the meat of the melon with a small spoon, leaving only a part of the pumpkin meat.
2. All the materials are diced.
Cucumber, fresh mushrooms and oyster pot
3. Steam the melon in water. Meanwhile, wash the oysters.
4. Put oil in the enamel soup pot, first fry the corn, green beans, carrots and Pleurotus eryngii.
5, then add the right amount of water, add tofu diced after boiling, and transfer a spoonful of soy sauce.
Cucumber, fresh mushrooms and oyster pot
6. After boiling again, you can add fresh oysters, stir well and cook for 3-5 minutes on medium heat.
7. Finally thicken, stir with a spoon, and turn off the fire when it is sticky. Sprinkle some pepper to increase the flavor and remove the fishy smell.
8. Put the oyster soup into the steamed melon bowl.
Fu Qiren Xiao Man Zao Mo
Ingredients: medium gluten flour, yeast, warm water, milk powder and jujube.
Production process:
1. Wash the dried jujube and soak it for 2 hours.
2. Dissolve the yeast in warm water and let it stand for 5 minutes; Add milk powder and sugar into the basin, and add yeast water in stages.
3. Knead into soft dough, wrap it with plastic wrap and ferment.
4. Ferment to the original size of 1.5 to 2 times, which is honeycomb; Gently squeeze the dough by hand to remove bubbles.
5. Take out the dough and gently knead it.
6. Cut the dough into small pieces and knead it.
7. The long and thin batter is divided into several equal-length strips.
8. Each sub-bag contains 1 jujube, which is kneaded into a round green body.
9- 10. Make a number of round blanks and stack them together to make hills.
1 1, put in a steamer and let stand for 20 minutes.
12, steaming on high fire 15 minutes; Turn off the fire, open the lid after 3 minutes, and take out the pot.
New Year's Eve Lotus Crisp
Raw materials:
Water-oil skin
White dough: low flour 65g sugar 25g vegetable oil 15g water 30g.
Red dough: low flour 65g sugar 25g vegetable oil 15g water 30g monascus powder 5g.
crisp
Low flour 100g vegetable oil 50g.
Coconut stuffing
Coconut paste100g butter 50g sugar 50g milk 50g
Exercise:
1. When the butter becomes soft, add powdered sugar and stir well, then add coconut milk and stir until the milk is absorbed.
2. Mix low-gluten flour and vegetable oil to make crispy.
3. Mix the white dough ingredients, knead into smooth dough and simmer for 20 minutes.
4. Mix the raw materials of the red dough, knead it into a smooth dough, and simmer for 20 minutes.
5. Knead the two kinds of dough into strips respectively.
6. Divide the dough into several parts and knead it into a circle according to the size you need.
7. Take a red dough, flatten it, put the dough bag inside and make it into a circle.
8. Flatten the crisp red dough and roll it into an oval shape.
9. Roll up the oval patch from top to bottom and relax for 10 minute. Follow steps 7-9 to complete all red and white dough.
10. Put the rolled dough vertically and roll it into long strips.
1 1. Roll up the rolled dough from top to bottom.
12. Complete all dough according to the steps of 10- 1 1, and cover it with a safety film for 20 minutes.
13. Place the dough roll vertically and fold the upper and lower ends in half towards the middle.
14. Knead the dough into a circle and roll it up.
15. Place the red patch on the white patch and roll it gently.
16. Put the coconut stuffing in the middle of the dough.
17. Wrap the dough around the stuffing, close it and make it into a circle.
18. Cut the petals on the dough surface with a knife, and the depth of the incision is until you see the coconut stuffing.
19. Put the lotus crisp into a baking tray and bake at 165 for 25 minutes. A wechat that makes you blush: xopark, blushing worse!
Kekouhe sour plum soup
Materials:
5-8 pieces of ebony, 0/5g of dried hawthorn/kloc-,2-4 pieces of roselle, a little licorice, 2000ml of water and a proper amount of crystal sugar.
Exercise:
1, prepare materials.
2. Wash dried ebony, roselle, licorice and hawthorn, and then soak them in clean water for 15 minutes.
3. Add the right amount of water to the pot.
4. Bring the fire to a boil, turn to low heat and cook for 20 minutes, add rock sugar, and turn off the fire after melting.
5. Cool and take out the material.
6. put it in a kettle and ice it.
Gray prompt:
◎ Rock sugar is used to adjust the sour and sweet taste of sour plum soup, and you can put more in case of acid.
When licorice is eaten too much, it will be bitter, just a little.
◎ Roselle is not necessarily, only dark plum, dried hawthorn and rock sugar are also delicious.
◎ The flavor is the best after being chilled.
Do not drink too much cheese for gastric ulcer, which will stimulate gastric acid secretion.
◎ It is best not to use iron pots and copper pots (there are hawthorn, iron pots are not suitable for cooking acidic substances), and casserole, glass and stainless steel can be used.
Fashion reunion dinner Dabanshao
Ingredients: Chinese cabbage, pork belly salt, sausage. (moderate amount)
Seasoning: roasted pre-mixed powder, yam paste (optional), wheat flour, starch, bonito powder, mayonnaise sauce, seaweed powder, soy sauce, salt and sugar. (moderate amount)
Steps:
1, and the ratio of Chinese cabbage to ready-mixed flour is 3: 1.
2, a large board can burn 150g cabbage and 50g premixed powder;
3. The quantity of water is the key to taste, and it needs 75ml. The less measuring cups, the lower the accuracy. You can use an electronic scale to measure 150ml first, and then pour out half the weight.
4. Stir the pre-mixed powder and water evenly until there is no caking, then add eggs and stir evenly;
5. Add shredded cabbage, shredded carrot, sausage slices and shrimp, stir until the batter is evenly wrapped, and season with salt;
6. Take a pan and fry the marinated pork belly until the surface is slightly burnt;
7. Preheat the vegetable oil in a non-stick pan, pour the mixed mixture from the center of the pan, sprinkle a little black pepper, cover and simmer for 5 minutes, then slide into the pan, put the pork belly in the pan, then buckle the pan to cover the pork belly, and continue to simmer for 4 minutes;
8. Take out the pan, pour in the sauce and milk, and decorate with bonito flowers and seaweed powder.
New Year's Eve menu featured gold and silver ingots, jiaozi.
Ingredients: 500g flour, 0/50g pumpkin/kloc-0, 548g chicken breast.
Accessories: 568 grams of Pleurotus ostreatus, 8 onions and ginger.
Seasoning: 2 teaspoons of salt, 4 teaspoons of light soy sauce and proper amount of sesame oil.
Exercise:
1, prepare flour and pumpkin.
2. Two boxes of frozen chicken breast.
3. Prepare Pleurotus ostreatus, leek and ginger.
4. Take 200 grams of white flour to make white dough.
5. Peel the pumpkin, wash it and slice it; Bake in the microwave oven for 4 minutes until cooked.
6. The cooked pumpkin is pressed into mud and blended with 300 grams of flour.
7. Cover the white dough and pumpkin dough with plastic wrap and let it stand for 20 minutes.
8, the chicken is thawed and chopped into velvet; Wash and chop Pleurotus ostreatus, and squeeze dry for later use.
9. Wash and chop ginger and onion.
10. Put Pleurotus ostreatus, minced chicken and ginger onion in a large bowl, add salt, soy sauce and sesame oil, and mix to make dumpling stuffing.
1 1. Knead the dough evenly, add the additive, roll the skin, and wrap the dumplings.
12, the dumpling skin is pinched into a half-moon shape.
13. Knead the two corners of jiaozi into an ingot.
14, so jiaozi is all wrapped up.
15. Boil the water in the pot and cook it in jiaozi.
16. Put the cooked jiaozi on the plate.
Intimate reminder:
1, Pleurotus ostreatus must be squeezed dry, otherwise Jiaozi will be exposed easily.
Pumpkin contains a lot of water, so there is no need to add water to the dough.
3, the chicken itself is delicious, no need to add monosodium glutamate. (But I seldom use monosodium glutamate. )
Every year there are fish as proud as guppies.
Material: a snapper.
Ingredients: ham, ginger, onion and green pepper.
Seasoning: one teaspoon of salt, one teaspoon of pepper, one teaspoon of steamed fish sauce and one tablespoon of cooking oil.
Steps:
1, the head and tail of the bream are removed, the middle back is cut off, and the belly is kept.
2. Cut snapper and head and tail, and marinate with shredded ginger, salt, pepper, steamed fish, soy sauce and cooking oil for ten minutes.
3. Cut ham and ginger into diamonds, and prepare to shred peacock tail, green pepper and red pepper. Shred onion and ginger.
4. The fish's back is arranged in a flower shape along the natural direction, and ham and ginger slices are inserted at intervals. Set the fish head and cut the fish tail next to it.
5. Steam the boiling water on the pot for six minutes. After turning off the fire, don't open the lid for four minutes. Just decorating. Those who like to splash hot oil can also splash it.
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Huainan beef soup
Ingredients: Horqin beef, ginger slices and star anise.
Steps:
1, beef blanching, be sure to put cold water into the pot, boil the cold water together, take it out and wash it.
2, add star anise, ginger, and add the right amount of salt. My family likes soft ones, but they are hard and easy to cut. If the stew is hard, put less water. The water finally boiled, enough for the whole family to drink. You can stew beef bones if you have a large population. Much better.
3. Take out the beef and cool it for later use.
Bu bu Jin la Chao rice cake
Ingredients: 200 grams of glutinous rice flour, 200 grams of millet flour, 2 egg yolks, and a box of crab sticks (appropriate amount of hot sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of garlic juice, appropriate amount of sesame seeds, appropriate amount of water, appropriate amount of salad dressing).
Exercise:
1. Prepare raw materials.
2. Mix glutinous rice flour and corn flour with water.
3. Steam on the pot and let it cool. (About half an hour, depending on the size of your container)
4. Knead the rice cake into the required shape by hand and cut it with a knife.
5. After the water in the pot is boiled, add the crab stick.
6. The crab stick is controlled to dry water for standby.
7. Stir the two egg yolks evenly.
8. Steam on the pan 10 minute.
9. Steam and cool for later use.
10. Add hot oil to the pot.
1 1. Add rice cakes and stir-fry.
Add crab sticks.
13. Add hot sauce.
14. Add salt, sugar and garlic juice.
15. Add soy sauce and stir well.
16. Add sesame seeds and mix well.
17. The egg yolk is cooled and chopped.
18. Egg yolk crumbs are spread on the bottom of the plate as decoration.
19. The fried rice cake is ready to be put on the plate.
20. The yolk is covered with a layer of rice cake.
2 1. Squeeze salad dressing.
22. spread another layer of rice cake.
23. Put the rice cakes away layer by layer.
24. Finally, squeeze in salad dressing and egg yolk.
Ketchup Baoxin Pills
Material: 200 grams of pig forelegs.
Ingredients: quail eggs 10 (actually used 6), appropriate amount of glutinous rice, appropriate amount of water starch, 2 onions, ginger 1 slice, and a little garlic.
Seasoning: salt 1 0.5 teaspoon, cooking wine 1 2 teaspoon, a little oyster sauce, sugar1teaspoon, tomato sauce 3 teaspoons, vinegar1teaspoon.
Steps:
1: Ingredients: pork, quail eggs and glutinous rice. (glutinous rice needs to be soaked 2 hours in advance)
2: Chop the pork into minced meat and put it in a bowl.
3: Add chopped green onion and Jiang Mo, add cooking wine, salt and oyster sauce, and stir evenly in the same direction.
4: Add 1 tbsp water starch in stages and stir in the same direction.
5: Take a proper amount of minced meat, first make it into balls, then flatten it and wrap it into quail eggs.
6: Shut up and make meatballs.
7: Roll the meatballs in the soaked glutinous rice and evenly wrap the meatballs.
8: Do it in turn and steam in a boiling pot for 10 minute.
Add 1 tablespoon sugar and 1 tablespoon vinegar to tomato sauce at a ratio of 9: 3, and stir well to prepare a proper amount of water starch.
10: cold oil in a cold pan, add garlic and stir-fry over low heat to give fragrance.
1 1: Pour in tomato sauce, stir-fry until fragrant and big bubbles appear.
12: Add appropriate amount of starch to thicken and pour it on the steamed meatballs.
Babao wallet
Ingredients: thousands of pieces, pork tenderloin, shrimp, fungus, mushrooms, cabbage, carrots and leeks.
Production process:
1. Wash thousands of sheets, fold them into appropriate sizes and spread them on the chopping board. Take a round bowl and turn it upside down. Take a kitchen knife and cut it around the bowl. Cut thousands of sheets into circles for use.
2. Shred pork, fungus, mushrooms and carrots, cut leftover bits and pieces when cutting thousands of pieces, and dice shrimps.
3, hot pot cold oil, pour in shredded pork and stir fry, turn off the fire and serve.
4. There is oil left in the pot. Pour all the shredded pork into the pot and stir fry. Add the cabbage, shredded pork and shrimp, add some salt and mix well.
5. Take 1000 pieces, lay them flat on a flat plate, add a proper amount of stuffing, wrap them with cotton thread, and so on.
6. Put a proper amount of water in the pot, add fragrant leaves, cinnamon, cooking wine and salt, and put the wrapped eight-treasure wallets one by one.
7. After the fire boils, turn to low heat and stew 15 minutes.
8. Scald the leek with hot water, let it cool before cooking, and tie it to the stewed eight-treasure purse for decoration.
Tips:
1, both meat and shrimp are delicious. Just add some salt when frying the stuffing without adding chicken essence.
2. If you change the eight-treasure bag into clear soup, it will taste better on the next floor.
3. The cotton thread used to tie the Babao wallet is thicker than the thread used for ordinary buttons, so it is not easy to break into thousands when tied.
4, stuffing can be changed at will, whatever you like, there are many patterns.
Sweet golden bird's nest
Ingredients: sweet potato, sugar and water.
Exercise:
1, prepare materials
2. Cut the sweet potato into rectangular pieces and cut evenly.
Step 3 fry in a frying pan
4. Take out and drain the oil.
5. Insert toothpicks in each paragraph.
6. Pour the sugar into the pot to melt.
7. Add twice the water to boil the syrup. First, take a big bubble and gradually turn it into a small bubble. When falling, scoop it up with a shovel and draw it.
8. Dip the fried sweet potato in syrup, scoop up the syrup with a shovel in your right hand, and pull the filament in the process of syrup dripping, repeatedly winding the sweet potato. Take out the toothpick after winding.
9, plate, you can add some fragrant osmanthus sauce.
Tips:
1, pay attention to the temperature of syrup. You can cook it in oil. It seems more difficult than this. Try it next time.
2. Potato balls are inserted into toothpicks to facilitate the winding of syrup, and rectangles are also used to increase the area, which can be round. You can also use a small fork.
The finer you draw, the better. Try to avoid large pieces of sugar hanging on potato balls, which will affect the appearance. When the sugar is dry, it will be slightly heated and move quickly. Don't fry too many potato balls at a time, because heating sugar repeatedly will make it bitter.