When it comes to New Year's Eve, many people are worried! In fact, making New Year's Eve dinner is also very simple! Below, I will share with you five "lucky dishes" on the dinner table worth looking forward to, meaning: the Year of the Rabbit is prosperous!

the first step: flowers bloom with wealth

1. Wash the bean curd skin, put it in a pot, add appropriate amount of boiling water, soak it for 5 minutes, then take it out, drain the water, then cut it into wide strips, fold it in half again, and stack the two bean curd skins together and cut them into filaments, without cutting the top. Prepare a proper amount of shredded carrot, shredded onion and shredded green radish.

2. Take a cut bean curd skin, put a proper amount of shredded carrot, shredded onion and shredded green radish on one end, then roll it up from one end, then stand it up to form a chrysanthemum shape, pass it through with a toothpick at the bottom, fix it firmly, and put it around the plate.

3. Take a piece of tenderloin, wash it, cut it into shredded pork, put it in a bowl, add a proper amount of salt, oyster sauce and soy sauce, beat in an egg white, marinate it for 15 minutes, then add 2 spoonfuls of starch and stir it evenly.

4. Heat the oil in a hot pot, add the tenderloin, stir-fry until the shredded pork becomes discolored, then take it out. Leave some base oil in the pot, add the flour paste and bean paste and stir-fry until fragrant, then add the shredded pork again, stir well and turn off the heat. Put the shredded pork in the middle of the plate, decorate some green leafy vegetables around the flowers, and serve.

second pass: rich

1. Wash quail eggs, cook them in a pan, then cool them, remove the eggshells, and put fresh noodles on them. If one is not enough, use more, and wrap them all.

2. Add more cooking oil to the hot pot. After the oil is heated, put the quail eggs wrapped in noodles in the pot, fry them until golden brown with low heat, remove the oil, put them in a plate, and squeeze in tomato sauce. You can eat them.

the third way: decorating with lanterns

1. Wash the pork belly, twist it into minced meat, put it into a pot, add a proper amount of minced onion and ginger, add a proper amount of salt, stir well with soy sauce, marinate for 2 minutes, wash the eggplant, put it on the chopping board, cut it for 7 times, then cut it off for 8 times, and put the minced meat between two pieces of eggplant and press it firmly.

2. add more oil to the hot pot, heat the oil, add eggplant, fry for about 3 minutes with low fire, then take out the oil control, put it in a plate, put a millet spicy pedicle on the top, take a carrot, wash and peel it, cut it into shreds, and put it into the pepper section, and put the pepper section and shredded carrot at the bottom to make it into the shape of a lantern.

3. Heat oil in another pan, add appropriate amount of soy sauce and tomato sauce, stir well, add appropriate amount of water starch, boil until it is thick, turn off the fire, and pour the juice evenly on the eggplant, and serve.

the fourth way: windfall in hand

1. Cut pig's trotters into small pieces, put them in a pot, add a proper amount of clear water, soak them for 2 minutes, then wash them, put them in a cold water pot, add onion, ginger and cooking wine, boil them over high fire, skim off the floating foam, take them out, wash them with warm water and drain them.

2. Heat oil in a hot pot, add crystal sugar, stir-fry the crystal sugar until it turns reddish brown, add pig's trotters, stir-fry and color, then add appropriate amount of onion, ginger, star anise, light soy sauce, add a bottle of Tsingtao beer, add appropriate amount of water, boil over high fire, and simmer for 45 minutes.

3. after the pig's trotters are stewed until soft and rotten, add rice cakes, add appropriate amount of salt to taste, stir well, stew for 25 minutes, then turn on the fire until the soup is thick, turn off the fire and take out the pot, sprinkle with white sesame seeds and serve.