New Year's Eve is a very important traditional custom in China. After a hard year's work, it's very warm for the whole family to have a reunion dinner together. However, the eating habits of each place are different, so the New Year's Eve is not the same. Below, I will introduce the Northeast New Year's Eve dinner menu for you.

northeast new year's eve cookbook

1. northeast jiaozi

northeast new year's eve cookbook

materials: flour and cabbage.

Practice:

1. Mix dough. The trick is to use instant noodles, so that the packaged jiaozi will not dry easily even if it takes a long time. Put the flour in a basin with noodles, and stir it with chopsticks while heating the water until the flour is flocculent. Then knead the flour together and knead it hard for a while. When you knead the flour, you will not see any pimples. It looks and feels smooth. Put it in the basin, cover it and wake up for 31 to 51 minutes.

2. Chop the meat stuffing. Chop the whole piece of pork together in whatever shape you buy, so that the chopped meat is fine and even enough. Never cut the meat into small pieces before cutting it, so that even if you chop it for two hours, the meat stuffing will still be grain by grain.

3. Cut the cabbage, wash it, cut it into pieces, put it in boiling water, copy it for two minutes, take it out and take a shower with cold water, dry it with your hands and set it aside.

4. Add oyster sauce, tobacco, white pepper, steamed stuffed bun jiaozi powder, sweet noodle sauce, salt, Donggu soy sauce and salad oil to the minced meat. If you have special preference, you can add it according to your own taste, then add the previously prepared Chinese cabbage, chopped green onion and Jiang Mo, and continue to stir together in the original direction. Okay, delicious.

5. Bring the awakened noodles, divide them into several even pieces, then knead the pieces into strips, then pull them into a stepson measuring two centimeters by two centimeters, flatten them with your hands, roll the stepson into thin and round pieces, join the chat first, and wrap them into jiaozi.

6. When steaming dumplings, it's best to boil the water first, then put on the drawer cloth, set up the jiaozi, and wait for ten minutes until the water is boiled again. Ok, Northeast jiaozi with thin skin and big stuffing is made.

2. Stewed eggplant with catfish

Stewed eggplant with catfish

Ingredients: 1 catfish, tender eggplant, onion, shredded ginger, garlic slices, cooking wine, pepper water, refined salt, monosodium glutamate, chicken soup, parsley segments and cooked lard.

Practice:

1. Chop the catfish into sections, peel the eggplant and tear it into strips by hand.

2. Put a little cooked lard in the spoon, stir-fry the eggplant and pour it out.

3. Put a little base oil in the spoon, add onion and shredded ginger into the wok, add catfish and eggplant after adding soup, then add cooking wine, pepper water and refined salt, boil over high fire to remove floating foam, simmer over low fire, add garlic slices and monosodium glutamate when the eggplant is cooked, put it in a soup bowl, and then add coriander.

3. Pork stewed vermicelli

Pork stewed vermicelli

Northeasters are bold and generous, and their meals are quite atmospheric. Therefore, there is always a pork stew vermicelli in the Northeast New Year's Eve menu.

ingredients: 511g pork with skin, 111g vermicelli, 251g Chinese cabbage leaves and 11g coriander. Accessories: cooking oil, soy sauce, Shaoxing wine, sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

Practice:

1. Peel the pork with fire, scrape it in warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 71% hot oil until golden brown, pour it into a colander, and control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft. Wash cabbage leaves and cut into 8 cm long segments; Minced coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tied tightly for later use.

3. Put pork and vermicelli into the pot, add Shao wine, white sugar soy sauce, onion, ginger and seasoning bag, add soup, bring to a boil, skim off the floating foam, turn to low heat and stew until cooked, add cabbage, add refined salt and monosodium glutamate to adjust the taste, pick out onion, ginger and seasoning bag, sprinkle coriander powder, and serve in a bowl.

Fourth, stew with soy sauce

stew with soy sauce

Materials: 1,411g of ribs, 511g of kidney beans, 281g of potatoes and 281g of carrots; Seasoning: appropriate amount of oil, salt, 1/4 spoon of allspice powder, 31g of onion, 7g of ginger, 11g of garlic, appropriate amount of soy sauce, appropriate amount of sugar, 1 tsp of cooking wine and appropriate amount of soy sauce.

Practice:

1. Soak the bone in bleeding water and wash it clean.

2. Pick two ends of kidney beans, pull them into long segments, wash them and drain the water.

3. Put the bone in a cold water pot, add the onion and cooking wine, and boil it for about 5 minutes.

4. Cut the onion, slice the ginger and dice the garlic. Wash carrots, peel them and cut them into hob blocks. Wash potatoes, peel them, and cut them into hob blocks.

5. Take out the boiled bones, rinse with warm water to remove the dirty foam on the surface, and pour out the boiled water.

6. put a proper amount of oil into the wok, and when the oil temperature is slightly higher, add kidney beans and potatoes, and stir-fry until the color of kidney beans darkens and the edges of potatoes appear golden yellow, and put them out for later use.

7. Use the remaining oil in the pot, then add the onion, ginger, garlic and spiced powder, and stir-fry until fragrant.

8 add the soy sauce and stir well. Add bone and stir well, add appropriate amount of boiling water, cover and turn to low heat for about 1 hour. Add kidney beans and potatoes, cover and cook for about 41 minutes.

9. Finally, add carrots, salt, soy sauce and sugar, stir-fry evenly, and cook for about 41 minutes until all the ingredients are cooked thoroughly. When the meat on the bones is soft and rotten, turn to high fire to collect the thick soup and serve it out.

5. Di San Xian

Di San Xian

Di San Xian, as a traditional food, is of course indispensable to the Northeast New Year's Eve menu.

ingredients: 2 potatoes, 3 round eggplants (long eggplants are also acceptable), 2 green peppers and 3 lean pork. Accessories: soybean oil, salt, chicken essence, onion, ginger, garlic, water starch, soy sauce and vinegar.

Practice:

1. Peel and slice potatoes (in order to be ripe), peel and cut eggplant (slightly larger), and cut green peppers into rings or strips. Cut the lean meat into diced meat.

2. Chop onion, ginger and garlic for later use; Pour a little vinegar and a proper amount of soy sauce into a small bowl (soy sauce depends on personal taste); Good water starch.

3. Heat the wok and pour in oil that can fry things. Boil the oil, add potato chips and fry for 3-5 minutes, and the potatoes are cooked for seven or eight minutes. Take out the fried potatoes and drain the oil.

4. Fry the eggplant in the oil pan (note that the eggplant must be fried after the potatoes, because the eggplant absorbs too much oil), fry for 3-5 minutes, and the eggplant is medium-cooked. Take out the eggplant and drain the oil. Put the chopped green pepper in the oil pan and roll it for a few times, then take it out and control the oil to dry.

5. put a little oil (just a little) in the wok, bring the oil to boil, add chopped green onion and stir-fry for a few times, then add diced meat and stir-fry until the meat turns white, and then stir-fry for a few times. Then add Jiang Mo and minced garlic and saute. Note: leave some minced garlic in it.

6. Continue to stir fry. Later, add good vinegar and soy sauce, stir fry for a few times, pour in fried potatoes, eggplant and peppers, stir fry for two minutes, and add salt and chicken essence for a few times. Pour in a bowl of water starch and thicken, stir-fry and turn off the heat. Sprinkle minced garlic before taking out of the pan and turn it over a few times to serve.

6. Roasted Pleurotus eryngii with foie gras

Roasted Pleurotus eryngii with foie gras

The menu of Northeast New Year's Eve dinner should not only be balanced in nutrition, but also have something special. The following dish of white mushroom baked with foie gras is very distinctive.

materials: Pleurotus eryngii, foie gras and red pepper.

Practice:

1. Wash Pleurotus eryngii.

2. control the dry water of Pleurotus nebrodensis and sprinkle it with a layer of raw powder.

3. The fried surface is crisp.

4. Chop the red pepper.

5. Stir-fry the foie gras with a little oil.

6. Add the deep-fried Pleurotus ostreatus, stir-fry evenly, and sprinkle with chopped red pepper.

7. Dry pot chicken pad paper

Dry pot chicken

Ingredients: a tender chicken, 1 small bowl of flour, baking powder, aniseed, onion, ginger, garlic, a few Chinese prickly ash, 2 star anise, seven or eight fennel, soy sauce, soy sauce, etc.

Practice:

1. Chop the chicken into small pieces, prepare the onion, ginger and garlic, knead the dough in advance and wake it up.

2. put vegetable oil in the bottom of the pot, heat it at 78%, add onion, ginger and garlic to make it smell, and add chicken to fry.

3. The water content of the chicken is almost the same. Put a spoonful of soy sauce and soy sauce, and then add the onion and star anise.

4. Pour water (over the chicken's 2 knuckles) and bring to a boil. Turn to medium and small fire and simmer for 51 minutes.

5. During this period of stew, you can prepare the paper, and roll the proofed dough into a thin and even (3㎜) dough.

6. Apply vegetable oil, sprinkle some salt and thirteen spices, smooth with your fingers and sprinkle with chopped green onion.

7. Roll it up from one end and cut it into 2~3cm sections.

8. pinch the sides of the cut dough roll with your hands to prevent it from spreading when cooking.

9. After the meat is cooked, sprinkle with salt, and then put the paper on the cooked chicken.

11. Cook on medium fire for about 21 minutes to collect juice, then sprinkle garlic and shredded green pepper on the paper, pour two spoonfuls of soy sauce for color matching, and mix well to serve.

11, dried pepper, garlic, white sesame, fermented soya beans and fragrant leaves.

12. Take the pan, saute garlic and dried chili until fragrant, add white sesame seeds and add fermented soya beans to saute until fragrant.

13. One method is to dig the chicken and paper into the pot and stir them evenly, then put some chicken essence out of the pot.

eight, tomato fish fillet

tomato fish fillet

One of the recipes for Northeast New Year's Eve dinner is tomato fish fillet, which many people like. I don't know if it suits your appetite.

materials: 241g grass carp fish, 51g orange, 11g cucumber and proper amount of water; Seasoning: appropriate amount of oil, salt, a little white pepper, 1 tsp of cooking wine, 15g of onion, 115g of starch, 4 tsps of tomato sauce, 2 tsps of sugar and appropriate amount of white vinegar.

Practice:

1. After cleaning up the fish, only take two whole pieces of fish and remove the skin.

2. Remove the deep red fillet and the part with thorns, and cut the remaining fish without thorns into strips of fish fillets.

3. Add salt, white pepper and cooking wine, mix well and let stand for 11 minutes.

4. After the oranges and cucumbers are cut? Decorate the dish, wash the onion and dice it.

5. Mix 2 tablespoons of tomato sauce, 2 tablespoons of sugar, 1 tablespoon of white vinegar, 6 tablespoons of water and 5 grams of starch into juice.

6. Put 111 grams of starch in the basin, add appropriate amount of cold water several times, and mix well until it feels like a piece when you grab it, but it flows down quickly after you grab it.

7. Add 1/2 teaspoon of oil and mix well. Add fish fillet and mix well.

8. Pour a proper amount of oil into the pot, and put it on medium heat. When the oil temperature rises to the point where an onion bubbles up, put about one third of the fish fillet in strips, fry it until it is set, and then take it out. Fry the remaining fish fillet twice.

9. When the oil temperature rises, put all the fried fish fillets in and fry for about 21 seconds until the color becomes dark.

11, put a proper amount of oil in the wok, when the oil temperature rises, turn to low heat, add onion, stir-fry until fragrant, add tomato juice, stir-fry well, then add 2 tablespoons tomato sauce and stir well.

11, add fish fillet, a little white vinegar, stir-fry evenly, sprinkle with sesame seeds, and serve.

IX. Braised prawns

Braised prawns

Ingredients: 511g of sea prawns, 11g of onion, 11g of ginger and 11g of garlic slices. Seasoning: rice vinegar, cooking wine, sugar, salt and peanut oil.

Practice:

1. First, remove the shrimp whiskers and shrimp tips from the head, cut off the shrimp feet with scissors, and slice the back of the shrimp with a knife to remove the mud intestines (which can also make the shrimp more tasty).

2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and saute.

3. Put the prawns into the pot in turn, fry them with high fire until the color turns red, and gently press the shrimp brain with a spatula to make the shrimp paste in the shrimp brain flow out slowly, so that the shrimp paste and the oil in the pot can be fully blended, and the oil will turn red slowly.

4. fry the prawns on both sides until they turn golden yellow, and then add vinegar, cooking wine, soy sauce and sugar to them and cook them slowly, so that the prawns can evenly absorb the taste and turn over and burn them. When the soup is thick and absorbed on the prawns, they can be taken out of the pot and put on the plate.

ten, braise in soy sauce elbow

braise in soy sauce elbow

When it comes to the food culture in Northeast China, you may immediately think of eating meat with big mouths and drinking in big bowls. Yes, there is a braised elbow in the menu of Northeast New Year's Eve.

raw material: 1111g elbow. Accessories: 2111g peanut oil (75g actual consumption), 51g soy sauce, 75g cooking wine, 1.5g salt, a little onion, ginger and spice, 15g starch, 11g sugar, appropriate amount of soup and a little green garlic.

Practice:

1. Choose fresh elbows with thin skin and tiny pores, remove the bones and trim them into a round peach shape.

2. Put the elbow skin up, heat it in a five-spice pot, cook it until it's five-ripe, and take it out.

3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt.

4. fry the elbow, take it out, put it in a bowl, add onion and ginger, pour some water into the bowl with marinated soup, and steam it on the drawer.

5. buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in bright oil and pour on the elbow.