Time flies, 2021 of the lunar calendar is about to pass, and the Spring Festival of 2022 will be here in about ten days. Recently, everyone has been stocking up on new year’s goods, right? I wonder if your New Year’s Eve dinner menu is ready? I would like to recommend a New Year’s Eve dinner menu to everyone, suitable for a family of 3 to 4 people. There are 6 hot dishes, 2 cold dishes, and 8 auspicious dishes. It means a good year and is full of flavor. It is more popular to serve it with meat and vegetables. You may like it. Collect and follow the instructions, and you will have less worry about New Year’s Eve dinner!

Ingredients: 3 soaked sea cucumbers, 3 shrimps, 6 egg dumplings, 5 meatballs, 3 mushrooms, cabbage, soybean sprouts, yuba

Seasoning: salt , light soy sauce, oyster sauce, cooking wine, sugar, starch, bone broth, cooked vegetable oil

Production steps;

1. Clean the soaked sea cucumbers and trim off the shrimp whiskers Remove the shrimp threads and prepare some egg dumplings and meatballs.

2. Soak the yuba in warm water and salt in advance, wash the soybean sprouts and shiitake mushrooms, and use cabbage hearts for cabbage.

3. In a small bowl, add 1 tablespoon each of light soy sauce, oyster sauce and cooking wine, 1 teaspoon salt, 1/2 teaspoon sugar, a little white pepper, add a little water and a little starch, stir well and set aside. .

4. Place cabbage torn into small pieces on the bottom of a shallow casserole, soybean sprouts on top, and finally yuba cut into small pieces.

5. Put the meatballs and egg dumplings on top, put mushrooms in the middle, pour some bone soup or chicken soup, pour the seasonings in the small bowl on top, and then drizzle A little cooked vegetable oil.

6. Cover the lid, bring to a boil over medium heat, and cook for about 6 to 7 minutes until the egg dumplings, mushrooms and other ingredients are cooked.

7. Add the two ingredients, sea cucumber and prawns, and cook for another 4 minutes and turn off the heat.

Ingredients: 2 pork ribs, 1 carrot, appropriate amount of chestnuts

Seasonings: salt, vegetable oil, rock sugar, onion and ginger, light soy sauce, dark soy sauce, cooking wine, dried red pepper

Production steps:

1. Cut the ribs into small pieces and clean them.

2. Peel the carrots and cut into pieces, peel and clean the chestnuts.

3. Add cold water to the pot, add some cooking wine and ginger slices, add the ribs and blanch them for 1 minute and take them out.

4. Heat oil in a pot, add rock sugar and simmer over low heat. Fry the ribs until they turn sugary color. Add light soy sauce and dark soy sauce and stir-fry until the color is achieved.

5. Add an appropriate amount of hot water, a little cooking wine, some green onions, ginger, and 2 dried red peppers. Bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

6. Pour the ribs together with the soup into a casserole, add chestnuts, carrots, and an appropriate amount of salt, bring to a boil and simmer over low heat until the chestnuts and carrots are cooked, then turn off the heat.

Ingredients: 1 mason roe (about 450 grams)

Seasonings: salt, light soy sauce, dark soy sauce, soybean paste, balsamic vinegar, onion, ginger, garlic, zebra craft brew Beer, vegetable oil, dried red pepper, coriander

Production steps:

1. Remove the gills and inedible parts of the fish belly from the mason fish, clean it, and make a few scratches on the surface knife.

2. Heat oil in a pan, add onion, ginger, and garlic and sauté until fragrant. Add some soybean paste, light soy sauce, and dark soy sauce and stir-fry for a while.

3. Add a bottle of Zebra Craft Beer.

4. Add the mason roe, add some salt and dry red pepper, bring to a boil and simmer over medium heat for 20 minutes.

5. Finally, reduce the soup to a thick consistency, turn off the heat, and sprinkle some coriander after taking it out of the pot.

Ingredients: pork filling, 3 soaked sea cucumbers

Seasonings: salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper, ginger, vegetable oil

1. Chop the pork plum blossoms into fine pork filling.

2. Add a little white pepper, light soy sauce, dark soy sauce, cooking wine and starch to the pork filling, stir evenly and marinate.

3. In a small bowl, add white pepper, 1 tablespoon each of light soy sauce, oyster sauce and cooking wine, a little dark soy sauce, 1/3 teaspoon salt and a little sugar, then add half a bowl of water and a little starch , stir evenly and set aside.

4. Heat oil in a pan and stir-fry the pork stuffing until it changes color. Add minced ginger and stir-fry evenly.

5. Pour the sauce into a small bowl and bring to a boil over high heat.

6. Add sea cucumber and cook for about 3 minutes, then reduce the juice over high heat until the soup is thick.

Ingredients: 2 potatoes, 2 purple eggplants, 1 pepper

Seasonings: salt, sugar, light soy sauce, dark soy sauce, oyster sauce, starch, vegetable oil, onion and garlic

Production steps:

1. Peel potatoes and eggplants and cut into hob pieces, and cut peppers into small pieces.

2. Add 1 tablespoon each of salted light soy sauce, oyster sauce, and dark soy sauce in a small bowl, add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, then add half a small bowl of water and 1 tablespoon of starch Mix well.

3. Heat oil in the pot until it is 70% hot, fry the eggplant until slightly charred and cooked, take it out.

4. Fry the potatoes as well. Remove the fried potatoes until they are slightly burnt and cooked.

5. Fry the peppers in the pan for ten seconds and then take them out.

6. Leave a little base oil, sauté the minced onions and garlic, add the fried potatoes, eggplants, and peppers and stir-fry for a few times. Pour in the seasoning sauce and stir-fry over high heat until evenly distributed.

Ingredients: 2 Cantonese sausages, 2 peppers, appropriate amount of yuba

Seasonings: salt, light soy sauce, vegetable oil, onion and garlic

Production steps: < /p>

1. Soak the yuba in warm water and some salt until soft, then cut into small pieces.

2. Wash the peppers and cut them into small pieces with a diagonal knife.

3. Steam the Cantonese sausage for a few minutes before cutting it into thin slices.

4. Heat oil in a pan, sauté minced onion and garlic until fragrant, add yuba, chili and sausage and stir-fry evenly.

5. Finally add 1 tablespoon of light soy sauce and 1 teaspoon of salt and stir-fry until the ingredients are cooked through.

Ingredients: 1 beef shank (about 2.3 pounds)

Seasonings: 4 tablespoons of light soy sauce, 5 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, appropriate amount of soybean paste, 3 teaspoons of salt, A few slices of ginger, a few rock sugar, about 2 liters of water, bay leaves, star anise, peppercorns, cinnamon, grass nuts, cardamom, cumin, dried red pepper, vegetable oil

Preparation steps:

2. Prepare the required spices. I used 8 kinds of spices.

3. Heat the pot, add oil and add a few rock sugar. Simmer over low heat for a while until the rock sugar melts and turns red and forms small bubbles. Pour in a little boiling water, stir evenly and cook for a while, then turn off the heat.

4. Add water to another pot, add a few slices of ginger and a little cooking wine, add beef shank, bring to a boil and cook for 2 minutes, then remove.

5. Pour the rock sugar color into the cooking pot, add about 2 liters of water, then add all the spices, add light soy sauce, dark soy sauce, cooking wine, salt, soybean paste, stir evenly and bring to a boil over high heat , the dosage of soybean paste is about 50~60 grams. After adding all the seasonings, you can taste it and adjust it according to your own taste.

6. Put the blanched beef tendon into the pot, bring it to a boil again, then turn down the heat and simmer for about 50 minutes. Use a chopstick to insert it to see if it can be easily penetrated.

8. Don’t rush to take the beef out after turning off the heat. Let it soak in the pot for a few hours to absorb the flavor. When eating, slice it into plates and serve with sauce.

Ingredients: Tremella fungus, spinach

Seasonings: salt, light soy sauce, balsamic vinegar, chili oil, sesame oil, millet pepper, garlic

Production steps:

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1. Soak the white fungus in cold water, cut off the root and tear it into small florets.

2. Add water to the pot and bring to a boil, add the white fungus and blanch it for half a minute, then remove the cold water.

3. Add water to the pot and bring to a boil, add washed spinach and blanch for half a minute, then remove the cold water.

4. Drain the blanched spinach and cut into small pieces.

5. Add minced garlic, millet pepper, 1 tbsp light soy sauce, 2 tbsp balsamic vinegar, 1 tsp each salt and sugar to the bowl, add some cold water, chili oil, and sesame oil and mix well.

6. Finally, put the white fungus and spinach into a basin, pour in the sauce and mix well.

#celebritycelebrating the new year#