As the "finale", every dish of the New Year's Eve dinner should be carefully selected and prepared, both delicious and beautiful, and several auspicious dishes are needed to win a good title for the coming year. If you are still worried about what to do for the New Year's Eve dinner, you can follow the menu below. 12 dishes are ready, and all aspects can be taken care of. Showing your cards to your family in the New Year is sure to satisfy the whole family.
Colorful thin face is a classic traditional cold dish in Northeast China, and it is one of the necessary dishes for Northeast people to entertain guests. The thin face is crystal clear and the taste is smooth. With colorful vegetables and ham, it is refreshing and boring, which means five blessings.
Ingredients required: big skin lift, cucumber, carrot, red pepper, ham sausage, coriander, millet pepper, garlic, sesame sauce, sesame oil, red pepper, mustard sauce, soy sauce, sugar and salt.
1. Boil the pot with water. After boiling, pour the skin cream into the pot, cover the pot and cook slowly. It will take about 10 minutes. Cool in cold water and wash off the sticky starch on the surface.
2. Put 3 tablespoons of sesame sauce and 2 tablespoons of sesame oil into a bowl and stir well. Add 2 tablespoons of soy sauce, 2 tablespoons of Chili red oil, 1 tablespoon of mustard sauce and 1 tablespoon of cooked white sesame seeds and continue to stir well. Add 1 tbsp sugar, 4 tbsp water, 5 cloves garlic, chop the millet pepper, add some salt, and stir well again until the sugar melts.
3. Wash and shred the cucumber, carrot and red pepper respectively, remove the outer packaging of the ham sausage, shred the same, and place the filaments of cucumber, carrot, red pepper and ham sausage around the plate.
4, put the cooked noodles in the middle, evenly pour in the ingredients, put some parsley, and finally mix well when eating.
Delicious cold kelp silk is a side dish suitable for boredom and drinking. Simple and time-saving, crisp taste. It's comfortable to eat with big fish and meat.
Ingredients: kelp, garlic, salt, sugar, dried pepper, pepper, balsamic vinegar and green pepper.
1. Rinse all the salt on the kelp and soak it in cold water for more than 3 hours. Add a proper amount of water to the pot to boil, add half a spoonful of oil, pour kelp into the pot, blanch it for about 1 min, take it out, and soak it in cold water for about 3 minutes.
2. Put the processed kelp into a bowl, add appropriate amount of garlic, salt and sugar, and put it next to some shredded green and red peppers.
3, the right amount of oil in the pot, add some dried red pepper and pepper after heating, stir fry the fragrance.
4. Pour the oil in the pot into the kelp bowl and pour more on the minced garlic to stimulate the garlic flavor. Add appropriate amount of balsamic vinegar, mix well and serve.
Crystal clear pigskin jelly is a winter delicacy for northerners. A piece of pigskin jelly is smooth and refreshing in the mouth. The pigskin hidden in it is Q-shaped, and the temperature of the tip of the tongue makes it melt slowly, as if taking a mouthful of delicious soup, full of collagen, and everyone is rushing to the table to eat.
Ingredients: pigskin, onion, ginger, soy sauce, salt.
1. Wash the pigskin and put it in a pot to cook 10 minutes. Scrape off excess fat and residual pig hair from pigskin with a knife and cut into long strips.
2. Put the pigskin into the pot, add two fingers of water to drown the pigskin, cut the onion, pat the ginger flat, and simmer for an hour and a half after the fire is boiled.
3. When the soup thickens, add five spoonfuls of soy sauce, season with appropriate amount of salt and cook for 3 minutes. Pour the cooked jelly into a suitable container and let it cool naturally. If the temperature in the south is high, you can wait until it gets cold before putting it in the refrigerator.
After several hours of storage, the jelly is ready, and can be shoveled out from the bottom of the basin after demoulding. Finally, cut into appropriate shapes, pour the sauce (two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sesame oil, two spoonfuls of Chili oil and half a spoonful of white sesame seeds), and a plate full of homemade jelly will be ready.
Artemisia selengensis , with the fragrance of Artemisia selengensis and the sweetness of chrysanthemum, wrapped in starch and simply steamed in a pot. Dip in the juice before eating, it is fresh and refreshing, and it can relieve boredom by removing oil. It can be eaten both hot and cold, which means prosperity.
Ingredients: chrysanthemum, flour, olive oil, spiced powder.
1. Wash chrysanthemum and cut it into stem and leaf. Put the cut stem of Artemisia selengensis into the pot, sprinkle a layer of salt evenly, then put the leaves on it, also sprinkle a layer of salt, grab them evenly with your hands, and leave them for 15 minutes.
2./kloc-After 0/5 minutes, put the pickled Chrysanthemum morifolium into gauze and squeeze out the water. When you squeeze the chrysanthemum, the pole may break, but it doesn't matter. Squeeze a few times and try to squeeze out all the water in the chrysanthemum.
3. Put the squeezed chrysanthemum into a bowl, add three spoonfuls of olive oil or light cooking oil, stir evenly, and then add half a bowl of flour to continue stirring until the chrysanthemum is covered with flour.
4. After the steamer is boiled with water, put the chrysanthemums and spread them out. Steam for 8 minutes on high fire and serve. A plate of fragrant steamed chrysanthemums is ready, and then you can pour the juice with Chili oil, soy sauce and balsamic vinegar.
As the saying goes, "You can't do without chicken. Chicken is an indispensable dish at a banquet, and chicken should be the first dish in a big plate. The bright, salty and delicious roast chicken is enough to start the New Year's Eve dinner, which means that everything will be fine and prosperous in the new year.
Ingredients: chicken, onion, ginger, garlic, aniseed, pepper, fragrant leaves, cinnamon, soy sauce, soy sauce, honey, salt and cooking wine.
1. Cut off the nails of chicken feet and chicken buttocks and rinse them with clean water. Cut the onion, slice the ginger and peel the garlic for later use. Put the chicken in a pot, add cooking wine and onion, soak in water for 1 hour, and then take it out. Boil the boiling water in the pot and wash the chicken's surface and abdominal cavity again, which will help to remove the fishy smell.
2. Dry the water on the chicken surface with kitchen paper and air it for about 1 hour to make it fully dry. Put the chicken feet into the stomach of the chicken, pour some honey on the chicken, spread it evenly by hand, put it aside to dry for a while, and repeat it three times.
3. Pour the oil into the pot, heat it to 40%, and add the whole chicken. Turn on a small fire and fry slowly. After frying until golden, turn the chicken over and fry both sides until golden.
4. Pour half a pot of warm water into the rice cooker, add onion, ginger slices and garlic, add five tablespoons of soy sauce, five tablespoons of soy sauce, two tablespoons of cooking wine, three tablespoons of salt and five crystal sugar as seasonings, and add two aniseed, three fragrant leaves, a handful of pepper and a piece of cinnamon as seasonings. Put the chicken in the rice cooker, cover it and cook for about 1 hour. Remember to turn the chicken over and put it in the middle. Don't take the roast chicken out immediately after it is cooked, it will taste better after pickling for a while.
Gorgeous beef balls made of beef and glutinous rice look like round and festive hydrangeas. They are better than blooming flowers. The entrance is soft and glutinous, and the taste is layered. It tastes delicious. I hope my family will have a bright future and be promoted step by step.
Ingredients: beef, northeast rice, radish, Cordyceps, oyster sauce, pepper powder, pepper, salt, chicken essence, sugar, onion and Jiang Shui.
1, select beef with fascia, soak rice in water for one night in advance, and prepare accessories such as green radish and cordyceps. Cut the beef into small pieces and put it into the meat filling machine. Add 2 tablespoons oyster sauce, half a tablespoon of pepper powder and pepper, appropriate amount of chicken essence, salt and sugar, add about 5 tablespoons of onion and Jiang Shui and mix well.
2. I can't catch the pickled rice and braised beef at all. Stir-fry cordyceps sinensis flowers or auricularia auricula ingredients to dry some water in advance, then chop them and add them for preservation. Slice the radish and cook for about 5 minutes. Put the base of the flower on a plate for later use.
3. Make the mixed stuffing of beef and rice into balls and put them on radish slices for later use. Steam on high fire 15 minutes or so, and steam the meatballs for a while.
4. Add half a bowl of water to the pot, add 3 tablespoons of soy sauce, boil half a spoonful of sugar, add water starch to thicken, and finally pour the juice on the steamed meatballs.
As a classic traditional dish in China, the four balls of Four Joy Meetballs are full of color, fragrance and taste, representing the four happy events of happiness, luck, longevity and happiness in life, and are one of the finale dishes in the banquet. When New Year's Eve is served in four happy party balls, it means that next year will be a happy event with good weather.
Required ingredients: pork stuffing, water chestnut, eggs, corn starch, onion, ginger, soy sauce, soy sauce, cooking wine, rock sugar, sesame oil, pepper and salt.
1. Wash horseshoe, peel and chop. Cut the onion into sections and slices respectively. Shred, slice and chop ginger respectively. Soak the onion and ginger slices with appropriate amount of water to form feed water. Add the soaked feed water to the meat stuffing for two or three times, pour the feed water and stir it clockwise by hand, and then beat the feed water into the meat stuffing.
2. After adding water, add an egg to make it fresh and tender, add a spoonful of soy sauce to color, add two spoonfuls of soy sauce, one spoonful of salt and half a spoonful of pepper to taste, drop a little cooking wine to remove fishy smell, then stir it evenly clockwise, then add a little starch in three times, and finally add chopped horseshoe, Jiang Mo and sesame oil and stir it evenly.
3. Divide minced meat into four meatballs with the same size, and beat them repeatedly with both hands for several times to increase the compactness of the meatballs. Pour oil into the wok, turn on high heat until the oil temperature is 60%, turn to low heat, fry the meatballs in the oil pan until golden and discolored, and take out the oil control.
4. Add a little oil to the wok, add minced onion and ginger, pour in appropriate amount of water, add a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of salt and a little rock sugar to taste, and put the fried meatballs into the wok. Simmer for about 30 minutes.
5. After washing the small rape, pour the small rape into the pot, add a spoonful of salt and a little cooking oil, cook for one minute, take it out and put it on a plate for decoration. After the meatballs are stewed, put them in a plate, add appropriate amount of water starch into a small bowl, pour the remaining soup, thicken and pour them on the meatballs, and a soft and delicious four-happiness meatball will be ready.
Fresh and tender shrimps wrapped in fresh noodles are crispy and delicious in the pot, with unique shape, which is deeply loved by children and has a good meaning of rolling financial resources and making money.
Ingredients: prawns, fresh round noodles, black pepper, ginger, cooking wine and salt.
1. Rinse prawns with clear water, pick out the shrimp line with a toothpick, rinse with clear water again, and control the moisture. Marinate the prawns, put them into a bowl after treatment, and continue to add a small amount of cooking wine, appropriate amount of salt, black pepper and Jiang Mo, and marinate for about 10 minute to make the prawns tasty.
2, wrapped in noodles, marinated prawns, wrapped in fresh round noodles, leaving the head and tail of prawns.
3. After the prawn is wrapped, tie a bow in the middle and put it on the plate. Add the right amount of oil to the pot. When the oil temperature is 50% hot, put the prawns in the pot and fry for about 5 minutes with low fire. Don't add too much prawns at a time to avoid sticking to the noodles.
4. After all the prawns are fried, heat the oil pan to 70% heat. Fry prawns in a pan 10 second and remove the oil. Sprinkle salt and pepper or cumin on the plate, or dip it in tomato sauce. The prawns are fresh and tender, and the noodles are crispy and delicious.
Elbow is a real hard dish. Fat but not greasy, the elbow that melts in the mouth is a delicious food that everyone can't resist. This Dongpo elbow is best for New Year's Eve.
Ingredients: pork elbow, ginger, onion, fragrant leaves, pepper, star anise, tsaoko, sugar, cooking wine, soy sauce, soy sauce, salt and dried starch.
1, the elbow is colored with sugar, put 2 tablespoons of oil in the pot, add 4 tablespoons of sugar to make a big bubble turn brown, and then quickly add half a bowl of water to make a bowl of sugar for use.
2, elbow cold water into the pot, add water to the elbow, add some ginger slices and 3 tablespoons of cooking wine, boil over medium heat, continue to cook for 3 minutes, remove the water control.
3. Put the elbow into the pressure cooker, pour all the sugar color into the pot, add water, add 4 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and add a proper amount of salt if the elbow is not half; Add 2 shallots, 1 star anise, half a spoonful of pepper, 2 fragrant fruits, 5 fragrant leaves and a few slices of ginger, and stew under high pressure for 25 minutes.
4. After turning off the fire, simmer for about 1 hour. After the elbow is put on the plate, scoop some soup in the pot and cook it in the pot. Pour in some starch and pour it on the elbow.
Family reunion dinner, Put on this bright, fragrant and refreshing Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule Fule.
Ingredients: corn kernels, cucumber, shrimp, starch, carrot, millet pepper, garlic, ginger, salt and chicken essence.
1, the shrimp and corn kernels are thawed and washed respectively, the cucumber and carrot are washed and cut into dices with the same size as the corn kernels, the ginger is peeled and sliced, and the garlic is peeled and sliced.
2. Add a proper amount of water into the pot, add a spoonful of salt and a few drops of cooking oil after boiling, pour the shrimps into the blanching water for 30 seconds, then take out the water control, then pour the corn blanching water 1 min, add the carrot blanching water for about 30 seconds, and take out the corn kernels and diced carrots to control the water.
3. Set the plate, cut the cucumber in half, then slice it with a knife, wash the millet pepper and cut it into diagonal circles for later use, connect the cucumber slices into a circle, wrap the coriander leaves around the circle, and put the millet pepper circle.
4. Heat oil in the pot. When the oil temperature is 60%, add garlic slices and ginger slices, stir-fry until fragrant, then add diced carrots and corn kernels and stir well. Add shrimp and diced cucumber, stir well, add salt, chicken essence, a small amount of water starch mixed soy sauce and starch, stir well, and pour into a plate.
Lettuce, homophonic with "making money", is an essential ingredient for the Spring Festival. It doesn't need to be paired with any other meat and vegetables. It's just fresh with oyster sauce, which means that you will be promoted and made a fortune in the coming year.
Ingredients: lettuce, oyster sauce, garlic, soy sauce, sugar, starch, salt.
1. Remove the roots and old leaves of lettuce, add a spoonful of salt and a spoonful of oil to the pot, boil the water, put the lettuce in the pot and blanch it for about 20 seconds, then remove it and control the water.
2. Add the right amount of oil to the pot. Chop a garlic and stir-fry it in a pot until the garlic powder is slightly yellow and emits garlic fragrance.
3. Mix oyster sauce and light soy sauce according to the ratio of 2: 1, pour into a wok and stir well. Stir oyster sauce and light soy sauce slowly for about 1 min.
4. Add half a bowl of water and half a spoonful of sugar to boil, pour a small amount of water starch and add a proper amount of salt. Pour the prepared juice on the blanched lettuce, and a delicious and simple plate of lettuce in oyster sauce will be ready.
As the saying goes, "The chicken begins and the fish ends", which ends with the classic sweet and sour carp, meaning that yue longmen, a carp, is thriving in the new year. Remember, even if the fish is delicious after being cooked in sweet and sour sauce, you should save the head and tail until the first day of the new year, which means you can have the head and tail every year, and not only for one year.
Ingredients required: 4 tablespoons of carp, ginger, onion, garlic, cooking wine, soy sauce, flour, allspice powder, tomato sauce, sesame oil, sugar, fruit vinegar, dried starch and salt.
1, wash the fish, put on a flower knife, put it in a pot, add 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, a small amount of spiced powder and sliced onion and ginger, and marinate for half an hour.
2. Add a small amount of water to the flour, add some salt and a spoonful of spiced powder to make a batter, so you can hang it on the fish. Lift the fish, put the batter on the place where the fish changed knives, and don't wipe the belly of the fish.
3. Fry the fish with a large pot of fire. When frying, pay attention to make a shape, bend the fish body, let the head and tail tilt up, fry the fish until golden brown, and take out and control the oil for later use.
4. Mix 3 tablespoons tomato sauce, 2 tablespoons sugar, 2 tablespoons fruit vinegar, 1 tablespoon sesame oil, 2 tablespoons soy sauce and 5 tablespoons water. After boiling on low heat, add two tablespoons of starch to boil, and make a thick sweet and sour juice. Turn off the heat after the sweet and sour sauce bubbles, pour it evenly on the fried fish, and decorate with some chopped green onion and coriander.
When preparing for the New Year's Eve, everyone likes to express people's good expectations for the new year with meaningful ingredients. In addition to the above ingredients, many dishes also have good meanings, such as celery and diligence, which means hard work and diligence, yuba means abundance, rice cakes are homophonic, and so on. When considering the menu, you can also make these auspicious ingredients. Good luck means bad luck. For example, "bitter" dishes such as bitter gourd and bitter chrysanthemum are slightly unlucky even if they are delicious and healthy. It is better to endure the Chinese New Year before eating.