How many dishes are there on New Year's Eve?

Generally, there is no clear regulation on how many dishes are served on New Year's Eve, depending on the individual's home and local customs. And at present, they usually cook as much as they can, and try not to cook too much.

Specific analysis:

1, New Year's Eve dinner is also called reunion dinner, New Year's Eve soup rice, New Year's Eve dinner, New Year's Eve dinner and so on. It's a meal on Lunar New Year's Eve (the last day of every year). On this day, people will get together for dinner. The annual reunion dinner shows the mutual respect and care among family members in China, which makes the relationship between families closer.

2. "Year" is a sign of bumper harvest. In ancient society, when crops were harvested, people should thank the gods for their gifts, and the sacrifices they thanked were naturally harvested food. This is the most abundant dinner in a year, the dinner between man and God. The dead relatives were greeted by their masters and invited back. Only after ancestors used the New Year's Eve dinner in a ritual way can people begin to enjoy it. The significance of New Year's Eve dinner here is not only material enjoyment, but also spiritual feast.

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What is the origin of New Year's Eve?

There is an interesting story among people from generation to generation:

In ancient times, there was a fierce monster scattered in the mountains. People call them nian. Nian has a ferocious appearance and a ferocious nature. It changes its taste every day, from kowtowing insects to living people, which makes people talk about "Nian". Slowly, people mastered the activity law of "Year". It turns out that every 365 days in 2008, people will go to places where people live in concentrated communities to taste fresh food, and the haunt time is after dark. When the roosters crow at dawn, they go back to the mountains.

Men and women regard this terrible night as "New Year's Eve" and come up with a whole set of methods for "New Year's Eve": on this night, every family prepares dinner in advance, turns off the fire, cleans the stove, then ties up all the chicken cages, then seals the door of the house and hides in the house to eat "New Year's Eve". Because this dinner is ominous, it is very rich, except.

After dinner, no one dared to sleep, so they sat together and got up the courage to chat. It's getting dark, and I escaped from the deep forest in and touched the village where people live together. I saw every household's door closed, sesame stalks piled in front of it, but there was no one in the street. I turned around in the middle of the night, found nothing, and never came out again every time. Therefore, the custom of New Year's Eve dinner has gradually developed and passed down from generation to generation. The New Year's Eve dinner is usually the most abundant meal in a year among the farmers in Jiuguandong, and it will be ready on the 30th.

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What is the significance of eating New Year's Eve?

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 is full of rich New Year's dishes, and the family get together, sit around the table and have a reunion dinner. The sense of accomplishment in my heart is really indescribable. People not only enjoyed a table full of delicious food, but also enjoyed a happy atmosphere. Try to enrich the dishes, and would rather stay, but also get "more than one meal" and "more than one year". In addition, this meal is the longest meal eaten all the year round, in order to reduce the boring waiting for observing the elderly, so it is intended to extend the time. Don't leave for the time being after dinner, and the elders should give the younger generation lucky money, which is what the children are most looking forward to.

The New Year's Eve dinner is mainly a reunion dinner to bid farewell to the old year and welcome the new year. The whole family is round and round, happy and lively. No matter how far you go all the year round, it's hard for a thousand dollars to change the taste of your hometown. A hearty New Year's Eve dinner tastes like becoming a monk and being happy. Secondly, the annual reunion dinner shows the mutual respect and care among family members in China, which makes the family relationship close. When old people see their children and grandchildren, their care and efforts in raising children in the past have not been in vain, and young people can also take this opportunity to express their gratitude to their parents.

On New Year's Eve, the streets are colorful and all kinds of fireworks bloom in the night sky of the program. Every household is hung with fiery red couplets, and the fragrance of New Year's Eve is floating from every household. When eating New Year's Eve, every family should have a dish, that is, whole fish, which means that the money is more than enough every year. In the south of our country, fish is the last course of the whole banquet. People don't really eat it, they just put it on the exhibition until next year, which means there is plenty of time.

The menu of the New Year's Eve dinner mainly pays attention to auspicious names, and the dishes should be delicious and delicious. In people's eyes, New Year's Eve is a reunion dinner, which indicates the beginning of a new year. Everything should be perfect, not sloppy at all. On New Year's Eve in the north, jiaozi eats more, which means "making friends when young" in homophonic. The New Year's Eve in the south is generally to eat Yuanxiao and rice cakes, which means that the whole family is happy and sweet. The rice cake is made of glutinous rice, which is homophonic "high every year".

During the New Year's Eve dinner, every household should close the door, and no loud noises or chopsticks should be made. After dinner, clean up the chopsticks on the table before opening the door. This is called closing the door to make money and opening the door to make money.

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Traditional recipes for dinner on New Year's Eve:

First, flowers bloom in jiaozi.

Ingredients: minced pork, mustard, mushrooms, eggs, carrots, Nostoc flagelliforme, lettuce, salt, chopped green onion, Jiang Mo, sesame oil and dried starch.

Exercise:

1. Grease the baking pan, preheat it with microwave at high power for 3 minutes, pour in the broken egg liquid, spread it into thin slices, and fry it at 60% power 1 minute.

2. Wash and peel the water chestnut, put it in a heat-resistant bag, chop off the water with the back of a knife and take it out; Soak mushrooms in water until soft, remove and dice; Soak Nostoc flagelliforme in water for 40 minutes.

3, ground meat, water chestnut, mushrooms and material A, stir in the same direction until thick.

4. Take a bowl, coat the inner wall with oil, put the egg skin, put 1 carrot in the middle, spread the Nostoc flagelliforme and arrange it in a grid, fill in the ground meat, fold the excess egg skin inward, cover it with plastic film, and steam it with 80% fire for 10 minute.

5. Take a plate, decorate it with lettuce, turn the meat stuffing upside down, take the center of the egg skin as the center, lightly draw four diameters through the center with the tip of a knife, and lift the egg skin outward from the center.

Second, good luck.

Ingredients: chestnut (fresh) 1 10g, chicken leg 500g, onion 10g, ginger 5g, starch (corn) 4g, oyster sauce 10g, white wine 5g, sugar 3g and pepper 3g.

Exercise:

1. Soak chestnuts in clear water 1 hour, remove the coarse film from the seam with a toothpick, wash and put in a big bowl. Put it into the rice cooker, add 2 cups of water to the outer pot, and take it out when the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam.

3. Add water to the starch bowl to make wet starch.

4. Stir-fry shallots and ginger in 2 tbsp oil, add 3 tbsp chicken nuggets and seasoning oyster sauce, 1 tbsp wine, 1 tbsp sugar, a little pepper and 3 cups of water to boil, then add chestnuts and simmer for 20 minutes.

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

Third, lottery.

Ingredients: silver carp head 400g, tofu 200g, ginger 5g, green garlic10g, cooking wine10g, bean paste10g, soy sauce 5g, sweet noodle sauce 5g, salt 3g, pepper 2g and starch (corn) 3g.

Exercise:

1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.

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 tbsp oil, add all seasonings and 2 cups of water, stir well and bring to a boil, pour into a pot, bring to a boil with fire, and stew for another 40 minutes to make it tasty.

4. When the soup is slightly dry, pour a little water starch to thicken the soup, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

Fourth, get rich.

Ingredients: 2 pork hands, 2 shallots, red pepper 1 piece, 5 slices of ginger, 20ML of rice wine, 5g of salt, 50g of white vinegar and 20 crystal sugar.

Exercise:

1. Peel and slice ginger, shred red pepper, remove feet hair from pig hands, remove hoof nails, wash and cut into large pieces.

2. Put the pig's hand in the pot, pour a bowl of water on the pig's hand, add chives, ginger slices and rice wine, bring to a boil over high heat, and turn the heat down for 30 minutes.

3. After the pig's hands are cooked, wash the floating foam on the surface with flowing water.

4. Put the pig's hand in ice water and cool it quickly until it is completely cool. Absorb the water on the surface of pig's hand with paper and put it in a fresh-keeping bowl.

5, pour 500ML of water into the pot, add white vinegar, rock sugar, salt, and simmer into a sauce.

6. Put the chilled pork hands and shredded red pepper into the cooked sauce, mix well, cover it, and put it in the refrigerator for 24 hours until it tastes good.