The Chinese New Year is coming, and it's another busy year. It is rare for a family to get together for a reunion dinner. Nowadays, in an extraordinary period of epidemic prevention and control, it is the choice of many people to go out less, not to get together, not to eat New Year's Eve outside, and to cook at home by themselves. We can't just eat New Year's Eve dinner, and what to cook has become a concern for everyone. Brother Yang recommends six recipes for New Year's Eve dinner here, which are detailed, delicious and delicious. Learn to show something to your family and collect it for use first! Let's see what we have!
Required ingredients
A bass, shredded ginger, a onion knot, cooking wine, a few shallots, half a red pepper, ginger slices, a little hot oil, steamed fish and soy sauce.
Practice steps
1, prepare a bass of about 1 kg, and cut a knife on each side of the fish back. Prepare shredded ginger, onion knots and cooking wine in a bowl, grab onion ginger juice, pour it on the fish, and spread it evenly inside and outside the fish with onion knots for later use.
2, steamed bass three silk is essential, ginger is cut into thin slices first, and then cut into filaments. Squeeze a few shallots around, cut them into thin filaments and soak them in water for a while.
3. After half a piece of red pepper is thinned, it is also shredded. After soaking, it will be rolled with shredded onion and shredded red pepper, which can be used for color matching and fragrance enhancement.
4. Put the ginger slices on the plate, and when you put the perch, the fish ridge is up, so that the perch can lie on the plate. Put ginger slices on the fish ridge, steam the fish in a steamer, cover and steam for 6-8 minutes. Time depends on the size of the fish. In order to preserve the freshness of fish, the longest time should not exceed 8 minutes.
The soup steamed from the bottom of the pot is very fishy, so you don't have to throw it away. Then take out the ginger slices, add the soaked three silk, and pour hot oil to stimulate the fragrance. Finally, drizzle with steamed fish and soy sauce and serve delicious.
Brother Yang has something to say.
Steamed bass is a quick and simple dish. Fish is tender, delicious, nutritious and delicious. Friends you like can try it.
Required ingredients
A piece of pumpkin, a spoonful of sugar, half a bowl of rice wine (fermented wine), a red date, a few pieces of lily, a handful of medlar and a proper amount of water starch.
Practice steps
1. Prepare the old pumpkin, peel it, cut it in half, scrape off the pulp with a spoon, and cut it into triangles, inverted triangles and regular triangles. Cut the pumpkin as sharp as possible, and the sharper and rounder it is.
2. Cut the leftovers into small pieces and spread them in the middle. Boil the water in the steamer, and then put them in the steamer. Cover and steam for 20 minutes. It is easy to poke through with chopsticks, which means it is cooked.
3. Put the steamed pumpkin upside down in the big plate, and you can see that the steamed pumpkin is golden yellow, round and beautiful in shape.
4. Boil the water again, add a spoonful of sugar, half a bowl of rice wine (wine), a red date and some lilies, cook for 2 minutes, and add a handful of medlar to color. Pour in water starch, thicken with high heat, and then pour it directly on the pumpkin. Serving is delicious.
Brother Yang has something to say.
The steamed pumpkin made of red dates and lilies is golden in color, sweet and delicious. Steaming such a plate on New Year's Eve means that it is nutritious and suitable for all ages. Friends who like it can collect it and try to make it when you have time.
Required ingredients
Two potatoes, fresh shrimp 10, shredded ginger, cooking wine, salt, black pepper, one tablespoon of starch, two eggs, bread crumbs and cooking oil.
Practice steps
1. Prepare two potatoes, peel them, cut them into thick slices, and steam them in a steamer for 20 minutes. At the same time, prepare 10 fresh shrimp, remove the shrimp head, draw the shrimp line, peel off the shell with a toothpick and keep the tail.
2. After peeling the shrimps, add shredded ginger, cooking wine and salt and marinate for a few minutes. Steamed potatoes are crushed with a spoon and pressed into mashed potatoes.
3. Grind a little black pepper to increase the flavor, add a little salt and a tablespoon of starch, knead it into dough, then knead it round and flatten it, put the shrimp in, wrap it in an oval shape, and expose the shrimp tail on it.
4. Then dip the starch and egg liquid in turn, and finally evenly wrap a layer of bread crumbs. Stir-fry shrimp balls slowly with 50% oil temperature, and turn them over and heat them evenly after solidification. About five minutes, fry until the shrimp balls float, then take out the pan and put them on the plate.
Brother Yang has something to say.
The anchovy balls made in this way are crispy outside and tender inside, delicious and delicious. Friends who like it can collect it and try to do it when you have time!
Required ingredients
Appropriate amount of peas, corn kernels, a little dumpling skin, diced carrots, diced shrimps, a handful of leeks, chopped onions and garlic, salt, pepper, oyster sauce, half a cucumber and half a carrot.
Practice steps
1, first prepare peas and corn, then prepare some dumpling skins, and then cut some diced carrots and shrimps.
2. Boil the water in the pot, then pour in the vegetables for one minute, then scald the leeks in hot water in the pot, and then use it to make a blessing bag.
3. Put oil in a hot pan, saute shallots and minced garlic, then pour in shrimps and stir-fry until they change color, and then pour in cooked vegetables. Add appropriate amount of salt, pepper and oyster sauce, stir-fry until it tastes good, and take it out of the pot for later use.
4. Brush a layer of oil on the dumpling skin, cover it with a layer of dumpling skin, and then brush the oil, so that it will stack up to about 8 pieces. Roll it thin to the palm size with a rolling pin, steam it in a steamer for 8 minutes, and tear it into translucent shape after steaming.
5. Put the fried stuffing on the steamed dumpling skin, close it into the shape of a bag, wrap it with leek leaves and tie it tightly, and a blessing bag will be made. Make a dish with cucumber and carrot. It's delicious.
Brother Yang has something to say.
The four-happiness package made in this way has high value and rich nutrition. At first glance, it will be simple. Making such a dish on New Year's Eve will make the whole family happier.
Required ingredients
Appropriate amount of shredded ginger, cooking wine, pork tenderloin, salt, pepper, egg white, starch, vegetable oil, bean skin, onion, sugar and sweet noodle sauce.
Practice steps
1. Cut a little shredded ginger first, then add cooking wine and a little water for a while. A piece of pork tenderloin, sliced first, and then cut into shredded pork with uniform thickness. After cutting, add salt, pepper, Jiang Shui and an egg white, and fully grasp it by hand to make the shredded pork absorb water, so that the taste will be tender and smooth. Then add a spoonful of starch, grab the water again, and finally use a layer of plant oil seal for later use.
2. Cut two pieces of beancurd skin into four squares, add salt after the water is boiled, put the beancurd skin in, and then pick up the dish. An onion, remove the onion core, then cut it into shredded onion with an oblique knife and pad it at the bottom of the plate.
3. Drain the oil in the hot pot, and the oil temperature should not be too high. Pour in the shredded pork and slide it away quickly. Remove the shredded pork after it becomes discolored. The time should not be too long, otherwise it is easy to get old.
4. Start the pot again, add a spoonful of sugar, add a spoonful of sweet noodle sauce when the sugar melts and bubbles, stir well, then pour a little cooking wine, dilute the sweet noodle sauce, and continue to stir until the sauce is thick, the thickness can be according to your own preferences.
5. Finally, pour in the slippery shredded pork, stir well, and serve the shredded pork with sauce.
Brother Yang has something to say.
The shredded pork in Beijing sauce made in this way is fresh, sweet and delicious, and has a strong flavor. Adults and children like it, and friends who like it can try it.
Required ingredients
One piece of pork, appropriate amount of onion, appropriate amount of pepper, appropriate amount of cooking wine, a few green garlic seedlings, two green peppers, a few garlic grains, a small piece of ginger, appropriate amount of rapeseed oil, a spoonful of bean paste, appropriate amount of black lobster sauce, appropriate amount of sugar, appropriate amount of salt and appropriate amount of soy sauce.
Practice steps
1, three fat and seven thin pork, it is better to buy two knives of meat. Burn the pigskin before cooking, remove the pig hair and fishy smell, burn it brown, and scrape it clean with a knife. Then put the pot in cold water, add the onion, pepper and cooking wine, bring to a boil with high fire, skim the floating foam, turn to medium heat and cook for 20 minutes until the chopsticks can be inserted, then take them out and let them cool. Cut the cooked pork into thin slices, which must be thinner, and then put it on the plate.
2. After a few green garlic seedlings are sown, they are obliquely cut into sections, and the green garlic leaves are placed on a plate separately for later use. Cut two green peppers into small hob pieces, and finally cut a little garlic and ginger.
3. Add rapeseed oil to the hot pot, pour in the meat slices, stir-fry the oil on medium and small fire, and stir-fry the fragrance. Add ginger and garlic, stir-fry until the meat slices are slightly rolled up, add a spoonful of bean paste, stir-fry red oil, and then pour in a handful of black lobster sauce. Stir-fry evenly, stir-fry the flavor of lobster sauce, add white sugar and a little salt, pour soy sauce along the edge of the pot, and continue to stir-fry the meat slices until they taste good. Add pepper and garlic and stir-fry until 70-80% cooked. Finally, pour in garlic leaves, stir-fry until it is broken, and then take it out of the pot and put it on the plate.
Brother Yang has something to say.
Cooked Sichuan-style pork is red and bright, salty and slightly spicy. Smell will drool, especially appetizing. Friends you like can try it.
These are six dishes suitable for New Year's Eve dinner. They are full of color, smell and taste. I have an appetite when I look at it. You can learn more about how to do it after reading it. I am very proud that I can do it at home after learning it.