There are 3 special dishes that I am looking forward to.

Time flies so fast, and before you know it, the Spring Festival is approaching. The New Year's Eve dinner is a very important meal. It is not only delicious, but also has a meaningful meaning. Every dish has its auspicious meaning, representing people's love for the New Year.

Good expectations for the new year.

Below I will share with you 3 special dishes. Learn how to prepare them in advance for New Year’s Eve dinner. Serve your favorite meals with your family and welcome the New Year happily.

1. Braised prawns in oil 1. First, cut off all the shrimp legs and whiskers. Twist off the shrimp heads and clean them. Use a knife to slit the backs of the shrimps to remove the shrimp lines inside and put them into a large bowl.

2. Cut the ginger into thin strips, cut the shallot into small pieces, add a little salt, cooking wine, onion and ginger juice to the shrimp, mix well and marinate for ten minutes.

3. Next, make the sauce. Add two spoons of cooking wine, light soy sauce, one spoon of sugar, pepper, and a little salt to the bowl. Stir evenly and set aside.

4. Heat the oil in a pan. When the oil is hot, add the prawns and fry the prawn shells until golden and crispy. Then stir-fry the onion and ginger until fragrant.

Pour in the prepared sauce and stir-fry evenly, cover and cook for three minutes until the prawns are fragrant.

Continue to turn on the high heat to thicken the soup, and the braised prawns are ready.

2. Sweet and sour diced lotus root 1. Remove the skin from one section of crispy lotus root, cut into diced lotus root with a knife, and put it in clean water to avoid oxidation and blackening.

2. Boil the water in the pot, pour in the diced lotus root and blanch it for about 30 seconds. Drain and set aside.

3. Adjust the sauce, two spoons of light soy sauce, three spoons of balsamic vinegar, two spoons of sugar, appropriate amount of salt, mix well and set aside.

Add two tablespoons of starch to water and mix well. Set aside.

4. Heat oil in a pan, add minced garlic, add diced lotus root, stir-fry over medium heat until lotus root juice comes out.

When the pan is a little slippery, pour in the prepared sauce, stir-fry until the flavors are infused, then pour in half of the starch water, add the remaining starch water after the juice is slightly reduced, and thicken it twice to make the soup thicker.

, then add white sesame seeds, chopped green onion, and sweet and sour lotus root and it’s ready.

3. Stuffed tofu 1. Chop a piece of front leg meat into minced meat, pour it into a large bowl, add a spoonful of light soy sauce, soy sauce, salt, sugar for freshness, pepper to remove fishiness and fragrance, oyster sauce for freshness, and then start

Mix well, then add an egg white and mix well, then add a spoonful of cornstarch and mix well, then add a little peanut oil to lock in the moisture of the meat, mix well and set aside.

2. Cut a handful of small leeks and mushrooms into minced pieces, add them to the meat filling, and mix evenly.

Next, prepare the fried tofu. You should choose the square and larger fried tofu. Cut one side of the fried tofu, scoop out the tofu residue and hollow it out. Then put the meat filling into the tofu.

When full, put it directly on the plate and arrange it neatly.

Put it in a steamer and steam for about ten minutes after the water boils.

3. Crush the garlic and chop into minced garlic, cut some minced ginger, cut the carrots into minced pieces, cut the green onions into chopped green onions, pour them into a bowl and set aside.

4. Then make a sauce, add an appropriate amount of light soy sauce, pepper, chicken essence, sugar, and oyster sauce for freshness, then add a spoonful of corn starch, fill a small bowl of water, then stir evenly and set aside.

5. After the oil is hot, put the minced ginger and garlic into the pot. After sautéing until fragrant, add the carrots and stir-fry evenly. Then add the prepared sauce and reduce the soup to a thick consistency.

Steam the fried tofu thoroughly, then pour the sauce on top of the fried tofu, and it's ready.