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. Viscerated yellow croaker, washed and dried with paper towels. 2, the oil is hot, add the yellow croaker to fry, drain the oil and take it out. 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 in 1 spoon, 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 ingredients in step 2 into step 3 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. Add sesame oil to the wok over high fire, heat it to 70% heat, fry the chicken pieces for 5 minutes, take them out with a colander, drain the remaining oil in the wok, add chicken soup, chestnut, soy sauce, refined salt, sugar, chicken pus and chicken liver, heat it over high fire for 10 minute, and then add lard and monosodium glutamate when 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%. 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, wok on fire, heat up, use a little oily pan, scoop in vegetable oil to heat up, cut tofu into 5 pieces with a knife, fry in the pan until both sides are golden, add a bowl of soy sauce, sugar, salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, and simmer on low heat until the soup is thick, and leave 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. The casserole is boiled on high fire 1 hour, then simmered for 30 minutes, and steamed until the fragrance is overflowing; 4. Open the pot, remove the big bowl, put the duck into 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, stir-fry shallot ginger, add sea cucumber, cook rice wine, stir-fry slightly, inject 1 1,000 grams of water, and boil to drain dry sea cucumber; 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, add the fried meat roll, stew until the juice is dry, take it out and cut it into pieces. 4, another oil pan, stir-fry small bean sprouts with 4 tablespoons of oil at high temperature, add salt and monosodium glutamate to taste, plate, and then spread the meat roll 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. Add1000g 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: Everything is sweet (longan eight-treasure rice) and everything is neat (fried spring rolls).