According to the past customs, Taiping Yan, bad fish, rice cake, fried white fruit, fish ball soup and mujin meatballs are generally indispensable for cooking New Year's Eve at home. What should we do for our New Year's Eve dinner now? Here, I would like to recommend a New Year's Eve menu provided by senior chef Xiao Xiandong and Zhang Ying of Fuzhou Food Garden. This set of New Year's Eve dinner not only retains some customs, but also suits the innovative tastes of modern people.

Family reunion banquet

There is more than enough

Raw materials: yellow croaker, tomato sauce, sugar, vinegar, minced beef, chopped green onion, garlic and diced bamboo shoots

Method: cut the yellow croaker with a crisscross knife, fry it for 81%, take it out, leave the bottom oil in the pan, add the above seasonings, thicken it and pour it on the fish.

New Year's cake

Ingredients: red rice cake, white rice cake, sugar, water and shavings

Method: the red and white rice cakes are cut into rectangular blocks, dipped in shavings, oiled, fished out and placed on a plate. Put sugar water in the pot, and thicken it on the rice cake when the sugar melts.

ten brocade swallows

raw materials: 11 quail eggs, meat swallows, mushrooms, shin flowers, winter bamboo shoots, celery, belly slices, radishes, salt, monosodium glutamate, Shaoxing wine and sesame oil

preparation method: mix the quail eggs and meat swallows, slice the above raw materials, fly in water, take them out, and pour them with Shaoxing wine.

Fried mustard greens and spring rolls are also essential for the New Year's Eve dinner. Mustard symbolizes wealth.

Basheng hot pot

Ingredients: shin flower, shrimp, fresh squid, oyster, moth, sashimi, sturgeon, shredded celery, mushrooms, vermicelli, etc.

Method: boil the flavored hot pot and rinse it into the pot as you like.

Stewed lion's head

Method: First, cut pork belly into cubes, stir with egg white, add water chestnut and stir into meat stuffing; Put the stock on the pot, add the beaten meat and stew for about 41 minutes.

Basic characteristics: soft taste, fat but not greasy, and rich nutrition.

Changbai Mountain Ginseng Stewed Old Chicken

Method: First, clean the stupid chicken, add ginseng and red dates and cook for 2 hours.

Basic characteristics: the soup is thick and it is a nourishing top grade.

Baked duck with fire

Practice: After the duck is cleaned, marinate it in medicinal water for 1 hours, then cook it in broth until it is half cooked, and use fire. Cooked until golden brown.

Basic features: beautiful appearance, crispy skin and tender meat

Duck tongue in a pot

1. Wash the duck tongue and marinate it in brine until it is golden yellow and tasty;

2. Soak the winter bamboo shoots, put them in the prepared hanging pot, then add the green pepper and broth to the duck tongue and stew until cooked.

basic characteristics: bright color and strong sour flavor.

Three-wire grilled eggplant

Practice: cut eggplant into blades, brew with meat stuffing, stir the crispy fried powder with water to paste, hang the eggplant, fry it in an oil pan until golden brown, and add shredded ham, shredded mushrooms, shredded bamboo shoots and seasonings.

basic characteristics: salty and fresh taste, mellow taste.

Chicken with fresh pepper

Method: 1. Soak and cook the broiler until cooked; 2. Mix the flour into a hot and sour mouth pad and put it into the bottom of the plate. Cut the broiler into pieces and slice it with cucumber. 3. Sprinkle pepper, rice pepper and Hangzhou pepper on the chicken and pour it with hot oil.

Basic features: fresh and delicious, and the chicken is crisp, tender and smooth

Pleurotus ostreatus and egg soup

1 Remove the pedicels of Pleurotus ostreatus, wash it and cut it into pieces for later use.

2. Beat the eggs and mix well for later use; Wash the tender leaves and shred them for later use.

3 add sesame oil to the pot and heat it, stir-fry the sliced Pleurotus ostreatus for a while, add 751g of boiling water, add chopped green onion, salt and soy sauce and bring to a boil, add ginger slices and shredded vegetable leaves and cook for about 2min, then add egg liquid to bring to a boil, add monosodium glutamate to adjust the taste, and serve in a soup basin.

Fresh milk, white fungus and black chicken soup

Making method:

1. Soak the white fungus in water for 21 minutes and clean it.

2. Wash the lily.

3. Wash black-bone chicken and lean meat, remove chicken viscera, blanch and rinse.

4. bring a proper amount of water to a boil, add black-bone chicken, lean meat, tremella, lily and ginger slices, and simmer for about 2.5 hours, then pour in fresh milk and mix well, continue to roll for 5 minutes, and season with salt.

winter melon sparerib soup for relieving summer heat and beautifying skin

Practice: wash ribs, boil them in boiling water, remove foam and wash them for later use. Remove the seeds from the wax gourd (or not, the seeds have the effect of nourishing the liver and improving eyesight) and cut into blocks. Slice ginger, or pat small pieces of ginger loosely. Put the ribs and ginger into the pot at the same time, add water, first boil over high fire, then simmer for about 1 hour, add the wax gourd pieces, continue to stew until the wax gourd pieces become transparent, and season with salt.

Watermelon skin and lotus leaf jellyfish soup

Make jellyfish, watermelon skin, lentils and loofah, wash and cut into pieces. Wash the lotus leaves and bamboo leaves. Boil a proper amount of water in a pot, add jellyfish, watermelon peel, lentils, lotus leaves and bamboo leaves, boil with strong fire, simmer for 1 hour instead, then add loofah, boil for a while, and season with salt.

Eat it with French food, 1 ~ 2 times a day, with 1.51 ml ~ 211 ml each time

Smooth the skin-stewed pork ribs with apple and Sydney

Practice:

1 Wash the apple and Sydney and slice them.

2 wash the ribs and cut them into pieces for later use.

3 soak the apricot and jujube in water and wash them.

4 blanch the ribs and take them out for later use.

5 put ginger, spareribs, apples, Sydney, apricot and red dates in water, cook for 21 minutes on high fire, then cook for 1 hours on medium fire, and add salt to taste before taking out.

the operation time is 87 minutes

soaking in water for 1 minutes → washing for 1 minutes → cutting for 2 minutes → blanching for 1 minutes → boiling for 81 minutes → seasoning for 1 minutes → serving bowl for 1 minutes.