Eating New Year's Eve is the most lively and enjoyable time for every household in the Spring Festival. On New Year's Eve, a table was full of rich New Year's Eve, and the whole family got together, sat around the table and had a reunion dinner. The sense of fullness in my heart is really indescribable. People not only enjoy the delicious food on the table, but also enjoy the happy atmosphere. There are big dishes, cold dishes, stir-fried dishes and snacks on the table. Generally, two things are indispensable, one is hot pot and the other is fish. The hot pot is boiling, steaming, warm and sultry, which indicates that it is thriving; "Fish" and "fish" are homophonic, which is a symbol of "more than good luck" and also a metaphor for "more than every year". There are also radishes, commonly known as vegetable heads. Good luck. Lobster, fried fish and other fried foods, wish your family prosperity, such as "cooking oil with fire" Finally, I want a dessert. I wish you a sweet life in the future. On this day, even if I can't drink, I will drink a little. In ancient times, people paid great attention to the quality of wine when drinking during the Spring Festival. Some wines are gone now, leaving only many touching names, such as Fenjiu, Wei Lan Fenjiu, Yichun Fenjiu, Mei Huajiu Fenjiu, peach blossom wine and so on. With the changes of the times, people's approaches to New Year's Eve dishes are also varied, but their purpose is that food should represent auspiciousness, symbolize the new year's new atmosphere and everything goes well in the new year. The menu of the New Year's Eve dinner pays attention to auspicious names, and the dishes should be delicious and delicious. Here are some ways to make New Year's Eve dinner for your reference! Five Blessingg Five Blessingg Ingredients: Chinese cabbage (white stalk) 600g pork tripe 200g grass shrimp 250g squid (fresh) 100g sea cucumber 50g ham 75g mushroom (fresh) 50g seasoning: salt 5g pepper 4g. Appropriate method: 1. Wash the Chinese cabbage, cut it into large pieces, fry it in 2 tbsp oil until soft, and then put it in a stew. 2. Slice pork belly; 3. Shred squid, blanched and fished out; 4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices; 5. Cook the ham before taking out the slices; 6. Soak the mushrooms, remove the pedicels and put them on Chinese cabbage; 7. Cut the grass shrimp, blanch it and take it out for later use; 8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out. Sanyang Kaitai Sanyang Kaitai Ingredients: pork belly 300g squid (fresh) 100g chicken leg 200g pork leg 150g Accessories: mushroom (fresh) 50g dictyophora (dry) 50g lettuce 50g rape 100g seasoning: oyster sauce 10g vegetable oil 65438. 2. Slice the squid, blanch it, and take it out for reuse; 3. Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use; 4. Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces; 5. The lettuce is cooked and cut into strips first; 6. Blanch the rape for later use before taking a shower; 7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone into a casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour on low heat to make them completely cooked and soft. 8. Add rape, cook and take out the edible jiaozi. The ingredients are glutinous rice 1 0,000 g, the auxiliary materials are raw bacon 200g, eggs 150g, the seasoning is pepper powder 5 g, salt 5 g, scallion 65438g+ ginger 20g, and the appropriate method is: 1. Soak glutinous rice in warm water for 2 hours and serve. 2. Spread the glutinous rice cold, warm it and beat the eggs; 3. Cook the bacon first, and then cut it into dices; 4. Cut the onion into chopped green onion, peel the ginger and cut it into powder; 5. Put all the ingredients into glutinous rice, add pepper powder and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function). 6. After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle. The main ingredients of the New Year's Eve dinner are: Yellow River Carp 1 strip weighing about 750g. Ingredients: shredded mushroom, shredded winter bamboo shoots, onion, ginger and garlic, each 30g; egg 1 seasoning: salad oil 100g (about 100g); raw flour 50g; cooking wine and refined salt. Appropriate amount of broth: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes. 2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked. 3. Leave a little oil in the pot, stir-fry the onion and ginger, add a little broth and seasoning, then put the fried fish in the soup and cook it thoroughly. Colourful ingredients: silver carp head 400g tofu 200g seasoning: ginger 5g green garlic 10g cooking wine 10g bean paste 10g soy sauce 5g sweet noodle sauce 5g salt 3g pepper 2g starch (corn) 3g, and the appropriate practices: 1. Wash the fish head, dry it and cut it open. 2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles; 3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste; 4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.