The Spring Festival is coming soon. For the Chinese New Year, children are the most anticipated. For many families, the Spring Festival is just a matter for one child. Why do you say that? Because children are still passionate and fresh about the Spring Festival, and parents think that as long as they make their children happy, the taste of the year is the happy atmosphere of family reunion.
12 Children's favorite New Year's Eve dinner is a home-cooked dish that almost every child will not refuse. They are simple, nutritious and delicious. My mother collected and studied them. My friends were shocked when the New Year's Eve dinner was served. Don't worry about children being picky about food. Give them different kinds of dishes every day. Let's see what we have:
1. Materials for fish fillets: Basha fish 1 piece, egg 1 piece, proper amount of oil and salt, half a teaspoon of white pepper, half a tablespoon of cooking wine, 3 tablespoons of starch, and flour 1 tablespoon.
Practice steps:
1. Put the frozen Basha fish meat in cold water to thaw naturally. After thawing, take out and drain.
2. Cut Basha fish into strips 5-6 cm long and 65,438+0 cm thick along the fishing line. The thick part of the fish can be sliced first and then cut into fillets. After cutting, put it in a plate, add salt, white pepper and cooking wine, mix well and marinate for 10 minute to remove the fishy smell of the fish.
3. Let's mix the oil paste: knock 1 egg into a small pot, add 3 tablespoons of starch and 1 tablespoon of flour, and mix well. The ratio of starch to flour is 3: 1.
4. While stirring, pour water in several times, stir evenly with chopsticks, stir until the batter flows but stagnates, stir with a spoon, and the batter can hang on the spoon and slowly flow down. Add 1 tbsp oil and mix well, and the pastry paste is ready. If the paste becomes thin, you can add some starch.
5. Put the marinated Basha fish strips into the prepared meat paste and grab them evenly, so that the fish is wrapped in the meat paste. Fish are very fragile. When mixing, handle with care and don't break it.
6. Add oil to the pot and heat it to 50% to 60% heat. Put the fish fillets in one by one, don't pour them into the pot at once, it will fry into a lump. Don't turn the fillets over first after cooking, they are easy to break. After frying, the fish fillets are turned over, so that the fish fillets are heated evenly and have the same color. Take out the fish fillets, raise the oil temperature to 70-80%, and then put in.
2. Materials required for sweet and sour chicken wings: 8 chicken wings, appropriate amount of onion 1 root, ginger 1 slice, 2 garlic cloves, pepper 1 piece, star anise 1 spoon, cooking wine 1 spoon, half a spoon of braised soy sauce, and 2 spoons of rock sugar.
Practice steps:
1. Prepare the required materials, clean the chicken wings, cut the onion, slice the ginger and pat the garlic.
2. Cut the chicken wings twice with a knife to make them tasty.
3. Add water to the pot, blanch the chicken wings in cold water, skim the floating foam after the water boils, remove the chicken wings and drain the water for later use. Blanching chicken wings with cold water can remove blood foam from chicken wings, and blanching can also remove the fishy smell of chicken.
4. Heat the pan with oil, add rock sugar, stir with a shovel and stir with low fire. After the crystal sugar melted, the oil surface began to bubble, the color turned brown and the sugar color was fried. At this time, we will immediately add chicken wings and fry them in sugar. If it's late, the sugar will be fried too much. In order to ensure that the sugar color is fried well, it is suggested to fry with a small fire, because it is not easy to grasp the time with a big fire and it is not easy to fry with a small fire. If sugar is fried too much, it will taste bitter.
5. immediately fry the chicken wings and color them, and fry them on both sides until golden. Add onion, ginger, garlic, pepper and star anise, stir-fry until fragrant. Fried chicken wings with rock sugar, red and bright in color, not black. If you use the old color, it will turn black easily, which will affect the color and appetite.
6. Pour in hot water, the amount of which is flush with the chicken wings, pour in cooking wine and braised soy sauce, 65,438+0 spoonfuls of rice vinegar, add a proper amount of salt, bring to a boil over high fire, and turn to medium heat to taste. Boil chicken wings in hot water. The cooked chicken is tender but not firewood.
7. When there is a little soup left, pick out the onion, ginger, garlic and star anise, collect the juice over high fire, and finally wrap a little juice on the chicken wings, pour in rice vinegar and stir fry evenly, then serve out and sprinkle with white sesame seeds. A plate of sweet and sour chicken wings is ready.
3. Materials required for braised pork ribs: pork ribs 1 kg, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, 2 pieces of pepper 10, 2 pieces of star anise, 2-3 pieces of fragrant leaves, dried pepper 1-2, and rock sugar.
1. The ribs were selected and cut into pieces.
2. Add cold water to the pot, blanch the ribs, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the ribs. When the ribs are blanched, they should be boiled in cold water, so that the blood in the ribs can be better removed, and the ribs made in this way are not fishy.
3. Take out the cooked ribs, put them in warm water, wash off the blood foam, wash the ribs, take them out, and drain them for later use.
4. Stir-fry the sugar color, which is the key step to affect the color of braised vegetables and finished products. Add oil to the pot, add 1 spoon of rock sugar, stir-fry over low heat until the rock sugar melts and turns brown. The sugar solution turns into brown-red foam and continues to stir fry. After a while, the foam turns pale into golden red, and then the sugar color is fried.
5. After the sugar is fried, quickly stir-fry the ribs and color them.
6. Add onion, ginger, garlic, fragrant leaves, pepper, star anise and dried Chili, stir-fry until fragrant. Cook wine, braised soy sauce and light soy sauce and stir fry evenly.
7. Add hot water, and the amount of water should not exceed that of the ribs. Bring to a boil with high fire, cover the pot, and turn to low fire. The fire lasts for about 40-50 minutes.
8. After the time is up, pick out onions, ginger, garlic, star anise, fragrant leaves, dried peppers and other seasonings, and add salt to taste. If the color is not enough, you can add some braised soy sauce, adjust the color, and then turn on the fire to collect the juice. In the meantime, turn the ribs over to make them the same color. When there is a little soup left, the soup becomes rich. Turn off the fire and put it on the plate. A braised pork ribs with good color and flavor is ready.
Four: Materials needed for braised hairtail: 2 hairtail strips, 2-3 spoonfuls of flour, proper amount of oil and salt, onion 1 section, 2-3 slices of ginger, 3 cloves of garlic, pepper 10 slice, star anise 1 slice, cooking wine 1 spoon, and rice vinegar 2.
Practice steps:
1. Remove the head and tail of the hairtail, remove the internal organs, and clean up the black film and blood in the belly of the fish. The black film and blood in the fish's stomach smell of fish. After cleaning the fish, wash it, drain the water, and wipe off the water on the surface and stomach of the fish without water.
Hairtail is covered with a silvery white substance. Many people mistakenly think it is a fish scale, so it will be washed off when handling hairtail. Actually, this is not right. This layer of "silver powder" is actually an epidermis formed by a special fat, which is called "silver fat". This is an oily fat. If it is fresh hairtail, try to keep it as much as possible, which is very nutritious. If this layer of "silver powder" is easily wiped off, it also proves that hairtail is not very fresh, so don't keep it.
2. Grab the hairtail with one hand and the fin with the other hand, and start to tear off the fin along the tail opposite to the fin, so that all the small spines attached to the fin will be brought down together, so that you don't have to worry about being stung by small spines when eating.
3. Cut the hairtail into sections with uniform length, and then cut a knife on both sides of the fish body at an interval of about 1 cm, not too deep, so that the fish made is easy to taste.
4. Put 2-3 tablespoons of flour into the plate, roll the hairtail section in the flour, so that the hairtail is covered with a thin layer of flour, then shake off the excess starch, and make the rest according to the sample.
5. Add wide oil to the pan, heat it to 70-80%, put the hairtail segments into the oil pan one by one, and fry them in the oil pan. Don't turn it after you put it in, it will break easily. After the hairtail section is fried, turn over and fry until the hard shell is golden. Remove the hairtail section and drain the oil for later use.
6. Pour out the fried hairtail oil in the pot, add a little new oil, add onion, ginger, garlic, pepper, star anise and dried pepper, and stir-fry the flavor of the seasoning.
7. Add the fried hairtail section, surround it with cooking wine and rice vinegar, and the fishy smell of hairtail can be cooked.
8. Pour hot water, the amount of which is equal to that of hairtail, then add braised soy sauce and light soy sauce, add salt and sugar, bring to a boil, turn to low heat, and cook hairtail for 10 minute.
9. After the time is up, pick out onions, ginger slices, garlic, dried peppers and star anise, and turn on the fire to collect the juice. When there is a little soup left, take the hairtail out of the dish, leave the soup in the pot, pour a proper amount of water starch to thicken, heat until the soup becomes sticky, turn off the fire, pour the soup on the hairtail and sprinkle with coriander.
Five: chicken wings golden hammer required materials: chicken wings 1 kg, 2 eggs, proper amount of oil and salt, onion 1 root, ginger 1 slice, cooking wine 1 spoon, white pepper 1 teaspoon, 3 tablespoons of flour, half a bag of bread crumbs,
Practice steps:
1. Clean the chicken wing root, cut the chicken skin and chicken tendon in a circle with scissors at the small head of the chicken wing root, and push it down with the small head after cutting, showing a spherical hammer shape.
2. Put the chicken wings into the pot, add salt, white pepper, cooking wine, onion and ginger slices, and marinate for half an hour, then marinate the chicken wings for taste.
3. Knock the eggs into the bowl, stir well, and put the flour and bread crumbs into the plate.
4. Put the roots of chicken wings into flour and roll a layer of flour evenly.
5. Immerse it in the egg liquid and wrap it with a layer of egg liquid.
6. Put it into bread crumbs, evenly wrap it with a layer of bread crumbs, ball it with your hands, trim the shape, and ball it into a circle.
7. Make the remaining chicken wings and put them on a plate for later use.
8. Add oil to the pot and heat it. The oil temperature is about 50% hot. Add chicken wings and fry them one by one. Fry slowly with low heat. Fire can easily fry chicken wings. In the frying process, don't turn the chicken wings before frying them, and then turn them from time to time to make them have the same frying maturity and color.
9. Fry the chicken wings until golden and crisp. Take out the chicken wings, drain the oil and put them on a plate to eat directly. According to your personal taste, you can also mix them with ketchup, barbecue dip and sweet and spicy sauce.
Six: Materials required for the dry frying box: 2 long eggplants, pork 1 50g, eggs 1 piece, proper amount of oil and salt, onion 1 piece, ginger 1 piece, half a spoon of cooking wine, half a teaspoon of white pepper, soy sauce1spoon, and soy sauce.
Practice steps:
1. Wash the long eggplant first, then flatten both ends of the eggplant, and then you can prepare to cut the eggplant into blades. The cutting method of the clamping blade is quite simple, that is, the first knife does not cut to the bottom, leaving a part to connect with the bottom, and the second knife cuts directly to the bottom to cut off the bottom. Every two pieces of eggplant cut by the above method are a whole, and the bottoms are connected. This is the clamping blade. After the eggplant is cut, sprinkle a little salt and marinate for 10 minute, so that the color of the eggplant will not turn black, and it will become soft, and it is not easy to break when meat is sandwiched.
2. Wash the pork and chop it into paste, then add chopped green onion and Jiang Mo and chop it evenly.
3. Put the pork stuffing into a bowl, add salt, soy sauce, cooking wine and pepper and mix well.
4. Knock the eggs into the container, stir them evenly with chopsticks, then add starch and flour, and stir them evenly with a little water, which is pasty and slightly sticky.
5. put the slices into the prepared meat and make them all.
6. Pick up a piece of brewed eggplant with chopsticks, put it in flour, dip a layer of flour on the surface, then put it in the batter and hang a layer of paste evenly.
7. Fry in 60% hot oil. Fry on medium and small fire until golden on both sides. Remove the drained oil and season with salt and pepper.
Seven: Materials required for salt and pepper prawn section: 1 kg prawn, 1 egg, appropriate amount of salt and pepper, appropriate amount of oil and salt, half a teaspoon of white pepper, half a tablespoon of cooking wine, 3 tablespoons of starch and 1 tablespoon of flour.
Practice steps:
1. Remove the shrimp head, shrimp shell and shrimp line, leaving only the shrimp, rinse it, drain the water and put it in a plate. You don't need prawns, you can use quick-frozen shrimps. Just put the shrimp in cold water to thaw naturally.
2. Add white pepper, cooking wine and a little salt to the shrimp, mix well and marinate for 10 minute to remove the fishy smell of the shrimp.
3. Let's mix the oil paste: knock 1 egg into a small pot, add 3 tablespoons of starch and 1 tablespoon of flour, and mix well. The ratio of starch to flour is 3: 1.
4. While stirring, pour water in several times, stir evenly with chopsticks, stir until the batter flows but stagnates, stir it up with a spoon, and the batter can hang on the spoon and slowly flow down. Add 1 tbsp oil and mix well, and the pastry paste is ready. If the paste becomes thin, you can add some starch.
Don't stir in the same direction when mixing the paste, so it is easy to stir, and the paste after stirring is not easy to be wrapped by raw materials. The correct way is: first, mix all the powders evenly, then add water, and after stirring evenly, there is no pimple, then put oil and mix well.
5. Put the marinated shrimp into the prepared paste and mix well, so that each shrimp is evenly covered with a layer of paste.
6. Add oil to the pot and heat it to 60% heat. First, put one in to test the oil temperature. After put into the oil pan, dense bubbles will form around the shrimp immediately, and the oil temperature is enough. Fry the shrimps one by one in the oil pan. Don't turn them, fry them until they are solidified, then turn them over and heat them evenly, and take them out for later use.
7. After the shrimps are fished out, they will become soft after being placed for a period of time, and the surface will become golden and crisp after being fried again.
8. Raise the oil temperature to 70-80%, add shrimps and fry again. Fry the shrimp until golden and crisp, remove the drained oil, put it on a plate, and sprinkle with salt and pepper. If children eat them, they can also be served with ketchup, which is sweet and sour.
Eight: materials required for pineapple shrimp: 250g of prawn, pineapple 1/2, pepper 1, proper amount of oil and salt, 2 tablespoons of tomato sauce, 2 tablespoons of white sugar 1 spoon, 2 tablespoons of rice vinegar, cooking wine 1/2 tablespoons, and white pepper1spoon.
Practice steps:
1. Prepare the required materials, remove the shrimp head, peel off the shrimp shell and peel off the pineapple skin.
2. Cut the pineapple into pieces, soak it in light salt water, soak it in salt water before eating, and decompose some organic acids in the salt water to remove the sour taste and make the pineapple taste sweeter. Seed the pepper and cut it into pieces. Put the shrimp in a bowl, add a little salt, cooking wine and white pepper to marinate for 10 minute to remove the fishy smell of the shrimp.
3. Put the starch into the bowl where the shrimp is placed, add a little water, and grab it evenly, so that the starch is evenly wrapped on the shrimp.
4. Add oil to the pot and heat it to 60-70%, fry the shrimps one by one, take them out after frying, raise the oil temperature to 70-80%, add the shrimps and fry them again, fry the shrimps until they are golden and tender, and then take them out and control the oil for later use.
5. Pour the oil out of the pan, leaving a little base oil, add tomato sauce and stir-fry until it becomes sour, pour a little water, add sugar and rice vinegar, bring to a boil, and heat until the sauce becomes sticky.
6. Add pineapple pieces and pepper slices and stir well.
7. Add the shrimp section, stir fry quickly and evenly, turn off the fire and serve.
Nine: Materials required for crispy squid: 2 pieces of squid, 1 bag of crispy fried powder (150g),150ml of water,
Practice steps:
1. Viscerate the squid, remove the teeth on the head, then tear off the outer skin of the squid, wash and drain.
2. Cut the squid barrel into squid rings and change the fish tail and fish head several times.
3. Put 50g of crispy fried powder in an empty dish, then put the remaining100g of fried powder in another empty dish, add150g of cold water and mix well until there is no pimple.
4. Put the cut squid into the crisp fried powder, wrap it with a layer of fried powder, and shake off the excess powder.
5. Then put it into the prepared crispy paste and evenly wrap it with a layer of crispy paste.
6. Add oil to the pot and heat it to about 60% heat. First, put in a test oil temperature, take the dense bubbles around, and the oil temperature will be fine. Put the squid wrapped in paste in strips. If you can't fry in one pot, you can fry in two or three batches.
7. After the squid is fried on one side, turn it over and fry the other side. Fry the squid until golden and crisp, remove the drained oil, put it on a plate, sprinkle with salt and pepper and serve. If you like spicy food, you can eat it with barbecue dip or tomato sauce.
Ten: Materials for Pipa Prawn: 16 prawns, 1 egg, proper amount of oil and salt, 12 teaspoon of white pepper, 2 tablespoons of flour, 12 bag of bread crumbs,
Practice steps:
1. Cut off the head, peel off the shell, keep the last tail and remove the shrimp line.
2. Cut the belly of the prawn with a blade, don't slice it through, then cut it a few times, cut off the shrimp tendon, don't pass through, if the shrimp tendon is not cut off, the shrimp will easily fry when frying.
3. When all is finished, sprinkle the salt and pepper evenly on the shrimp.
4. Knock the eggs into the bowl, break them up, and prepare flour and bread crumbs.
5. Put prawns in flour, evenly spread a layer of flour, shake off the excess flour, put it in egg liquid, evenly dip it in egg liquid, put it in bread crumbs, then spread a layer of bread crumbs, and press it with your hands to prevent the bread crumbs from falling off. Prepare all shrimps according to the sample and leave them for a few minutes.
6. Add oil to the pot and heat it to 60% heat. Add prawns and fry them one by one in warm oil. In the meantime, turn the prawns over several times to fry them, so that both sides of the prawns can be fried to the same color. Fry the bread crumbs until golden brown, and take out the oil control. Put them on the plate. You can dip them in ketchup.
XI: Materials required for pineapple goo goo meat: pork tenderloin 300g, pineapple 1 piece, green pepper 1 piece, egg 1 piece, proper amount of oil and salt, 2 tablespoons of tomato sauce, 2 tablespoons of sugar 1 spoon, vinegar and white pepper1piece.
Practice steps:
1. Cut the pineapple, wash it, cut it into 2-2 cm square pieces, and cut the green pepper into diamond pieces.
2. Cut the tenderloin into 2cm square pieces, add a little salt, soy sauce, cooking wine and white pepper, marinate for15min, knock the eggs into the dish, break them up, add the tenderloin and grab them evenly, so that the surface of the meat is covered with a layer of egg liquid.
3. Mix the flour and starch together, put the tenderloin into the flour, evenly coat it with a layer of flour, and leave the rest for 5 minutes according to the sample, so that the flour will not fall off when frying.
4. Add oil to the pot and heat it to 60-70% heat, then fry the tenderloin until it is solidified, take it out, raise the oil temperature to 70-80% heat, then put it in the meat section and fry it again, and then take it out and control the oil.
5. Add the green pepper block oil, remove it and control the oil for later use. Just soak the green pepper in oil for a while, it won't take long.
6. Pour the oil out of the pot, add a little base oil and heat, add tomato sauce and stir until it turns sour, pour in half a bowl of water, add sugar, vinegar and appropriate amount of water starch, and bring to a boil, stirring constantly to prevent the sauce from sticking to the bottom of the pot.
7. Stir until the soup becomes sticky, add pineapple and stir-fry 1 min, stir-fry evenly, add meat pieces, stir-fry Chili pieces quickly and evenly, so that each piece of meat is covered with sauce, and turn off the fire and serve.
Twelve: Materials needed for painting sweet potatoes: 2 sweet potatoes, 4-5 spoonfuls of sugar, proper amount of oil,
Practice steps:
1. Scrape the skin of the sweet potato and wash it.
2. Then cut the sweet potato into hob blocks, and the size of the blocks should be even and moderate, so as not to fry unevenly.
3. Put a layer of oil on the dish to prevent sugar from sticking to the dish, which is difficult to clean. Brush the oil with a brush so that the sugar juice won't stick to the plate.
4. add oil to the pot and heat it. Add sweet potatoes and stir-fry until cooked. Fry the sweet potato until it is cooked and golden yellow. Remove the sweet potato and drain the oil for later use.
5. Pour the fried sweet potato oil out of the pot, leave a little base oil, add sugar, add 1 spoon of water, stir with a spoon while heating, and melt the sugar with low heat.
6. After the sugar melts, it bubbles first and then becomes smaller. When all the water evaporates, the syrup gradually thickens, the bubbles gradually become smaller, and the color of the syrup becomes Huang Shi, which is almost enough, and the sugar is ready.
7. Immediately put in the fried sweet potato, stir-fry it quickly and evenly, so that the syrup is evenly hung on the sweet potato, turn off the fire, put it on a plate, and serve it with a bowl of cold boiled water. When it is hot, you can draw such a long sugar line. When eating, dip the sweet potato in water and you can eat it, so that it won't stick to your teeth.