Share 10 home cooking, easy to learn, no matter whether it is the New Year's Eve dinner or New Year's Eve eating is good, like you can collect, hands try.

The rice cooker version of the soy sauce beef

New Year's Eve, the table is always a dish of soy sauce beef, sauce flavor, adjust a bowl of juice, dipping food to eat more fragrant!

Materials: Beef tendon 1 about 900 grams, 1 onion, ginger 1 piece, anise 3, peel 1 piece, 3 pieces of fragrant leaves, 1 piece of ginger, 2 fruits of grass, gardenia 1, cardamom 4, 4 dry red chili pepper, icing sugar 1 small hand, a small bowl of yellow sauce about 100 grams, soy sauce, a little old soy sauce, salt 1 tablespoon of about 8 grams of cold water

1. Beef tendon a, outside the tendon, inside tendon, clean can be. Select the ordinary stew file or soup file, cover the lid, until there is hot air out of the lid, skim out the froth;

6. diluted soy sauce filter, the whole soybean and the scum left in the filter sieve, discarded;

7. will be mentioned above into the pot of spices, and then poured into the appropriate amount of soy sauce and salt for seasoning, a little light soya sauce to enhance the color, cover, to complete the program;

7. the above spices, and then pour into the appropriate amount of soy sauce and salt for seasoning, a little soy sauce to enhance the color, cover, to complete the program;

8. The program;

8. Soyed beef should not be fished out, just soak in the soup for several hours, refrigerator chilled and then sliced to eat, taste and texture are excellent; can be eaten directly, or dipped in the sauce, which is made of soy sauce, balsamic vinegar, scallions, minced chili peppers, garlic, and chili oil.

Cold Spinach Vermicelli

This is a delicious and appetizing cold dish, the peanuts are fragrant and crunchy, and made into a drink dish, authentic!

Materials: 1 spinach, 2 small fans, 1 small bowl of peanut rice, a little oil, soy sauce, rice vinegar, a little salt, sugar, 1 small spoon

1. spinach clean;

2. fans in cool water soften before use;

3. peanut rice ready;

4. spinach cut inch section;

5. frying pan In a frying pan, pour a little oil, first peanut rice stir-fried over low heat, let cool and then use;

6. Sit a pot of water, water boiling, first softened and cut short the fan blanching, fishing out of the cool water, to prevent sticking into a pile;

7. The pot of water boiling again, spinach blanching in the pot, which oxalic acid to remove;

8. Blanching spinach cool water, can keep the color of green, and the fan into a pot;

9. (Mix and eat now, as time passes, the soup is sucked into the fans, no watery taste, it will be greatly reduced)

Roasted Chicken

Mouth-watering honey-roasted chicken is the best choice for New Year's Eve, with onions and carrots, it is fragrant and nutritious.

Ingredients: 1 three yellow chicken (750g), 25g of soy sauce, 30g of soy sauce, 10g of cooking wine, 3g of salt, 2g of black pepper, 1 piece of ginger, half a green onion

Stuffing: half a potato, half a carrot, half an onion, 15g of soy sauce, 1g of salt

Top with a brush of 10g of honey, a piece of cilantro

Baking: 200 degrees 50 minutes

1. three yellow chicken clean, small claws like orchid fingers, it is best to remove them;

2. ginger slices, onion cut small pieces, pour soy sauce, soy sauce, cooking wine, salt, black pepper, mix well, wearing disposable gloves for the chicken to do a massage for 5 minutes, and then put in the shade to marinate;

3. potatoes, carrots, onions cut into cubes of rollers, will be a little soy sauce, Mix well with a little soy sauce and salt;

4. Stuff the potatoes, carrots and onions into the chicken's stomach;

5. Seal the opening tightly with a toothpick to keep the heat inside and keep the chicken's stomach full;

6. Lay out a layer of tinfoil on a baking sheet in advance, place the chicken on the baking sheet, and insert a food probe into the center of the filling from the opening slit; don't pour the leftover marinade, it will be used later to brush the juice. The leftover juice from the marinade should not be poured, but should be used to brush the juice later;

7. Send the oven with the food probe into the middle of the oven, and connect the other end of the probe with the connection socket on top of the inner wall; close the door of the oven, and set the upper and lower heat to 200 degrees without preheating, and set the time to 40 minutes;

8. Bring the baking dish out, remove the toothpicks, and use a spoon to rake the potatoes, carrots, onions and other pieces of the chicken on the baking dish; pour honey into the marinated chicken, and then put it into a bowl of water. ; honey poured into the marinade of the chicken, with a brush on the chicken;

9. into the oven, 200 degrees upper and lower heat, baked 10 minutes can be, out of the sprinkle a little parsley to add color and aroma.

Steaming tender ribs

New Year's Eve, deep-fried or fried food is high in calories, so the use of the method of steaming, steaming out of the ribs, light and flavorful not greasy!

Materials: 600 grams of small ribs, 30 grams of soy sauce, 20 grams of oyster sauce, 20 grams of cooking wine, a little bit of salt, 15 grams of sugar, half a large onion, 1 piece of ginger, 1 star anise, 30 grams of corn starch, 1 red pepper, 2 scallions

Time: Steam on the steam of the large fire for 20 minutes

1. Ribs chopped in small pieces, the smaller the block the better, washed off the bone residue, soak in cool water for 15 minutes and then fished out;

2.

2. soy sauce, oyster sauce, cooking wine, salt, sugar, green onion, ginger, anise into the bowl of ribs, the amount of their own tastes to adjust, add sugar is to increase freshness, because soy sauce and oyster sauce are salty, so the salt is appropriate to add, anise broken into small petals;

3. fully mixed, placed in a cool place to marinate for more than 2 hours, halfway through the turn over two times, evenly flavored!

4. before steaming the marinated ribs into two spoons of cornstarch, mix well, put the starch can lock the meat juice, with fried shredded meat put starch marinade is the same reason;

5. will be a plate, looks more beautiful, if you do not mind the appearance, set up or not set up can be arbitrary;

6. will be the ribs into a steamer, steam on high heat after steaming for 20 minutes, after the pan Sprinkle with red pepper and scallions.

Braised tilapia

Today I bring the protagonist is tilapia, tender meat, less thorns, the whole family ate more at ease.

Materials: tilapia 1, anise 1, 2 green onions, 1 head of garlic, oil, soy sauce, 30 grams of cooking wine, 2 grams of salt, sugar, water, 10 grams of starch

1. tilapia scaling, gills, gutting, remove the black membrane of the abdomen, clean; with kitchen paper will be the body of the fish and the fish belly of the water suction clean;

2. knife diagonally in the fish body cut two cuts on both sides of the fish, easy to taste, but also will make the skin of the fish heat will not collapse skin;

3. garlic slices, small onion cut into inch segments, anise a ready;

4. non-stick frying pan heating, pour into the appropriate amount of vegetable oil, the amount of oil than the usual frying a little more, will be the fish into the pan, do not move it, medium-low heat frying for 3 minutes or so, using a spatula to turn the fish up some of the fish can be detached from the pot body not sticking, gently shake the pot;

5. turn the fish over, look at this side, golden brown and slightly charred, the fish skin is not broken;

6. to be the bottom side of the stereotypes, dripping wine, take away part of the fishy gas, and then pour into the appropriate amount of warm water, the shallot, garlic, star anise, soy sauce, salt poured into the soup, large fire to boil and turn to a small fire, cover and simmer for 15 minutes;

7. midway through the fish does not turn over

Beer duck legs

Duck meat has always been the table of superior cuisine, but also people into the excellent food. Its meat is sweet in nature and can nourish the stomach. Stewing a few duck legs with beer is mellow and flavorful.

Main ingredient: 3 duck legs

Seasoning: 1 beer, 40 grams of soy sauce, 15 grams of vegetable oil, 3 grams of salt, 8 grams of sugar, half a scallion, 4 slices of ginger, anise 1, 1 bowl of hot water

1. Duck legs cleaned, 1 beer, scallion cut, ginger sliced, anise a;

2. Duck legs chopped with a sharp knife;

3 . . Iron pot pour oil, medium heat, oil temperature 5 into the pan when the duck pieces into the pan, stirring constantly, so that the duck skin in the fat fry out, meat pieces slightly tightened;

4. will be the onion segments, ginger slices, star anise, salt, sugar, soy sauce poured into the pot, tossing evenly colored;

5. will be a listen to a pot of beer poured into a pot, high heat until it is about to boil when the fire is turned to a low heat, cover and stew for 25 minutes;

6. p>6. The beer is almost all absorbed by the duck meat, in addition to the meat flavor, there is a light wine flavor.

Stir-fried mixed vegetables

Stir-fried mixed vegetables is actually stir-fried mixed vegetables, several kinds of vegetables and fans stir-fried together, the taste is crisp and tender, the fans are also due to the continuous absorption of the soup and become nourishing and flavorful. The use of "together" instead of "miscellaneous" not only makes this dish a lot more elegant, but also more prominent "reunion, and (together) beautiful" meaning. In the holiday table, to a plate of vegetarian stir-fried mixed vegetables, not only to save time, but also in the big fish and meat as a popular appetizer.

Materials: 100 grams of mung bean sprouts, leeks 1, cabbage 150 grams, mung bean vermicelli 1 small bundle, 1 carrot, 20 grams of oil, 1 gram of salt, 15 grams of soy sauce, 15 grams of oyster sauce

1. mung bean sprouts, leeks, cabbage clean; carrots scraped off the outer skin clean; mung bean vermicelli softened in cold water, cut short;

2. leeks cut inch section, the leeks cut thin, the carrots cut thin. Cabbage cut thin, carrots first sliced and then cut fine knife;

3. frying pan in a moderate amount of oil, oil temperature of 6 into the hot first carrot into the pan, pulling a minute to soften, and then the water larger mung bean sprouts poured into the pan and stir-fry for a minute;

4. sprinkle a little salt and stir-fry evenly, carrot and mung bean sprouts slightly softened, pour in the appropriate amount of soy sauce;

5. will be fans Into the pan and stir fry, so that the fans absorb the soup more soft and flavorful;

6. cabbage and chives into the pan, and then pour the appropriate amount of oyster sauce, fully tossed evenly out of the pan.

Steamed shrimp

This plate of stir-fried shrimp, beautiful color, crisp and tender taste, 5 minutes out of the pot, is a nutritious appetizing home cooking.

Materials: 1 plate of shrimp, 1 cucumber, half a carrot, oil, salt, a little cooking wine, 1 gram of white pepper

1. shrimp thawed; cucumber washed; carrots scraped and washed;

2. shrimp rinsed, drained, sprinkled with a little white pepper to grasp; white pepper has a fishy effect of refreshing;

3. carrots, Cucumber cut small dices;

4. frying pan pour moderate amount of oil, first carrots into the pan sautéed for 2 minutes, carrots become colorful, soft;

5. will be shrimp into the pan, stir fry over high heat, pour the wine to go to fishy;

6. shrimp volume reduced to maturity, will be cucumber diced pour into the pan, according to taste sprinkle appropriate amount of salt, tossing evenly, out of the pot.

Shredded meat, green peppers and carrots

This dish, only to the tenderloin, carrots and green peppers red and green with the texture of the crunchy. Shredded meat and vegetables are finely chopped, into the pot a skillet on the cooked, but also crispy and tender, is a classic home cooking.

Materials: 1 pork loin, 2 green peppers, half a carrot, oil, soy sauce, soy sauce, salt, starch, 1 small spoon, a little wine, a little green onion

1. pork loin clean, carrots scrape off the skin, green peppers to remove the seeds, rinse;

2. meat cut into thin shreds, with a little cornstarch, salt, cooking wine, grab the flavor;

3. p>3. carrots and peppers were cut into thin julienne;

4. hot pan cool oil, the shredded meat into the pan, quickly scattered, will be poured into the pan onion pull a few times out of the flavor, stir fry to the outside of the meat brown;

5. Pour a little soy sauce seasoning, shredded meat is quickly colored to taste;

6. carrots and peppers shredded into the pan, stir fry a few times quickly sprinkled with a little salt, a little soften Then drizzle the soy sauce, mix well, out of the pan.

Sour soup fat beef

Sour soup fat beef is a very appetizing soup dishes, sprinkle a little chopped scallions, this red, yellow, white and green all have, look at the festive, eat material, New Year's Eve dinner to add color, the elderly and children like.

Materials: 300 grams of beef, 5 tomatoes, 1 mushroom, 2 scallions, oil, salt, water

1. mushrooms rooted and washed, divided into small handfuls of tomatoes according to acceptable acidity to determine the amount of scallions;

2. beef at room temperature to thaw and then use the amount of food to adjust;

3. Cut the tomatoes into small pieces, the finer the smaller the better; some may ask if it's better to make a paste in a food processor. Answer: No. Beat into a paste full of gas, into the pot not only will not fry the red soup, but also out of a lot of foam, affecting the taste and appearance;

4. hot pan cool oil, the tomatoes stir-fried soup, this step is very important, only after stir-frying the soup will become fragrant flavor, if it is cooked directly, the soup will be bland and tasteless, and will not be a finished product of the layer of light yellow oil star, how come! The "gold all over the place" Oh; tomatoes stir-fried thick soup after heating water boiled over high heat;

5. To soup boiled after a pinch of enoki mushrooms evenly sprinkled into the pot;

6. No need to wait for the soup to open, with chopsticks will be evenly spread in the soup fat cow rolls, cooking over high heat to brown;

7. Sprinkle the appropriate amount of salt before leaving the pan