The main method of making rouge lotus root flowers is to adjust the color. Pigments are not needed for color adjustment. It is best to use vegetable juice. The key is to ensure a healthy diet. The color juice of rouge root can be made from purple cabbage and amaranth. I used the juice squeezed from dragon fruit pulp. Very beautiful color.

Ingredients: lotus root, red pitaya, white sugar, white vinegar

Steps to make rouge lotus root

1. Peel the lotus root and cut into thin slices, cut into thin slices with a knife Cut a V shape next to the lotus root hole, and then round the edges to form a lotus root flower.

2. After all the lotus root flowers are cut, put them in a pot and cook for about three minutes. Take them out and soak them in cold boiling water for a while to remove the starch.

3. Cut the dragon fruit into small pieces, put it into a juicer and add a little cold boiled water to make juice.

4. After the dragon fruit juice is squeezed, put it into a filter bag to remove the dragon fruit seed residue. Add a little sugar and a little white vinegar to the juice, and then put the lotus root flowers into the juice and soak them for 30 minutes

Sweet and sour rouge lotus flowers are ready

This peacock fish is most suitable for New Year dishes, firstly because it has a festive and peaceful meaning, and secondly because after the fish is steamed, Not only does it maintain the original flavor, but the meat is more delicious and tender, making it suitable for all ages.

Ingredients: 1 Wuchang fish, 1 spring onion, 1 piece of ginger, 3 cloves of garlic, 4 red peppers, 2 tablespoons of steamed fish soy sauce, a little black pepper. In addition, the shape is beautiful. The fish is very simple to make, even a novice cook can show off its skills

Preparation: Remove the scales of the fish, cut off the head and tail, cut into thick slices from the back, and remove the belly. Cut off the green onion and ginger, slice the garlic and small red pepper into slices

Step 2: First put the green onion and ginger shreds on the plate

Step 3: Add the fish and arrange it like a peacock. , then add the fish head and tail

Step 4: Use carrots and green and red peppers for decoration. The tail is made of fennel leaves, which are red, green and yellow. The color combination looks better and is more appetizing. .

Step 5 Add steamed fish soy sauce evenly

Step 6 Sprinkle a little black pepper

Step 7 Add water to the bottom of the steamer, put it in the steamer, and Place the plate on the steamer. After the water boils, steam over high heat for about 12 minutes.

Tips: When cutting the fish, be careful to cut the fish bones and bones into sections, otherwise it will be difficult to shape the steamed fish. The oil contains salt, you should decide whether to add additional salt according to your personal taste

How to make steamed eggs with carrot minced meat: carrots, minced meat, eggs, ginger, green onions

Step 1. Remove the carrots Cut the skin into thin slices, blanch in water for a while and take it out (this is to soften the carrots so that the sides can be pinched back)

Step 2. Add ginger juice, salt, oil, cornstarch, and chopped green onion to the minced meat. Mix well.

Step 3. Wrap the center of the carrot slices with minced meat, and then arrange them on a plate, from the inside to the outside. Add an egg yolk in the middle, without the egg white

Step 4. Drizzle Add a little peanut oil, boil water and steam for fifteen minutes. Sprinkle some chopped green onion before serving.

A beautiful steamed egg with carrots and minced meat is ready

Answer: For New Year’s Eve dinner As for the dishes, in addition to the sausages and bacon that represent the Chinese New Year, we usually prepare some more meaningful and delicious dishes, just to have a good start. For example, blooming flowers are one of them, which means good luck and hope that the coming year will bring wealth and prosperity.

Huakai Fugui is the name of the dish given by the arrangement of the dish, so it depends on what kind of dish we make. It can be made with cabbage. Wrap the meatballs in a circle with the cabbage, then steam it for 10 minutes, and you will have a rich cabbage-type cabbage. However, this requires adjusting the meat filling, and it takes a relatively long time to wrap each one. A little more complicated. Today I will share a relatively simple tofu skin version of flower blossoms and wealth, with profound meaning, a combination of meat and vegetables, not greasy, refreshing and delicious, delicious and nutritious.

Main ingredients: 250 grams of lean meat, 2 bean skins, one green onion, two corianders, one carrot, one cucumber

Auxiliary ingredients: 80 grams of sweet noodle sauce, cooking wine Half a spoon, an appropriate amount of salt, an appropriate amount of corn starch

Step 1: Wash the meat first and cut it into thin strips. The tenderloin I bought is relatively tender, so I cut it myself when I got home.

Step 2: Add cooking wine, gorgon powder and appropriate amount of salt and knead evenly to taste.

Step 3: Wash and shred cucumbers and carrots, wash and cut onions and coriander into long strips, put them into a bowl and set aside.

Step 4: Spread the tofu skin flat on a clean mat or cutting board, take a few carrots, cucumbers, green onions and coriander, place them on one end of the tofu skin, and place them on the side closest to us for easy follow-up operate. .

Step 5: Wrap the bean curd in the bean skin and wrap it slightly tightly, so that the dish will be beautiful when cut out. After wrapping tightly, use a knife to cut diagonally into small sections of even size.

Step 6: Put each small segment on the plate. Be careful not to scatter it when taking it out. Look, they look very beautiful, one next to another.

Step 7: Pour an appropriate amount of oil into the pot and heat it to about 80% heat. Pour in the shredded pork and stir-fry quickly for a few times. When you see that the color has completely turned lighter, scoop it out onto a plate.

Step 8: Leave the remaining oil in the pot, add the sweet noodle sauce and stir-fry over low heat, then add the freshly stir-fried shredded pork and stir-fry until it becomes colorful and tasty.

Step 9: Turn off the heat, use a spoon to scoop the shredded pork into the middle of the prepared dishes, and sprinkle a little chopped green onion. This is a dish that is beautiful, meaningful, delicious and nutritious. That's it.

1. I used two tofu skins for this bowl. You can buy an extra one when you buy it. In case it is not enough, the shape will not look good. The extra part can be mixed with the remaining cucumbers, carrots, etc., and mixed with some simple seasonings to make a delicious cold salad.

2. When eating, add a little meat in the middle of the tofu skin roll and eat it in one bite. It is quite delicious. It is a combination of meat and vegetables, not greasy, and particularly refreshing.

3. Sweet noodle sauce is available in the seasoning section of supermarkets.

Hello, I am Coffee, a serious chef, let me answer this question.

The Flowers Blooming and Prosperity series of dishes are used for New Year’s Eve dinner to bring good wishes, indicating that the flowers will bloom and prosper in the coming year, and the future will be bright, which means good things. Coffee has used different ingredients to make the Huakai Fugui series of dishes, each with its own characteristics and complete color, flavor and flavor. Today I share them all with you, so you can choose what you need according to your own taste.

The first course: shredded pork with Huakai Fugui Beijing sauce

Ingredients list:

Tenderloin 350 grams of meat, 2 sheets of tofu skin, 2 tablespoons of sweet noodle sauce, half a cucumber, half a carrot, 2 slices of ham, 1 egg, 1 tablespoon of white sugar, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, white pepper A little powder, 1 section of green onion, appropriate amount of onion, ginger, garlic and starch, 20 dumpling wrappers

Production steps:

Step 1: Shred the tenderloin , shred green onions, cucumbers, carrots, and ham, and cut onions, ginger, and garlic into rice.

Step 2: Marinate the tenderloin: 1 egg white, half a tablespoon of sugar, 1 tablespoon of cooking wine and 2 tablespoons of starch, mix well and marinate for 30 minutes.

Step 3: Make bowl sauce: half tablespoon of white sugar, half tablespoon of oil, 1 tablespoon of light soy sauce, half of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of water, stir well and set aside.

Step 4: Roll out the dumpling skins thinly, brush each dumpling with oil, place ten in a pile, steam for 10 minutes and serve. You can roll the dumplings into shredded pork and eat.

Step 5: Roll the cucumber shreds, carrot shreds and ham shreds into the tofu skin, and roll them tightly so that they will not fall apart after cutting. Cut diagonally into 2cm sections and arrange them around the plate.

Step 6: Add oil to the wok, break up the shredded pork, stir-fry until white, take it out, add a little oil, add onion, ginger and garlic and sauté until fragrant, add 2 tablespoons Stir-fry the sweet noodle sauce until fragrant, pour the sauce into the bowl, add the shredded pork and stir-fry evenly. Add 3 tablespoons of water starch to thicken the soup. When the soup thickens, place it in the middle of the plate.

The second course: Pork rolls with blooming and rich cabbage

Ingredients list:

Chinese cabbage 1 piece, 200 grams of meat filling, appropriate amount of onion, ginger and garlic, 1 carrot, 2 celery sticks, half a tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil, a little white pepper, a little white sugar, sesame oil A little

Production steps:

Step one: marinated meat filling: minced onion and ginger, 2 tablespoons of light soy sauce, 1 tablespoon of oil, 1 tablespoon of cooking wine , half a tablespoon of salt, a little white pepper, a little sugar, a little sesame oil, stir vigorously in one direction, and marinate for 20 minutes.

Step 2: Place carrot slices on a plate for decoration. Take the cabbage, boil water in a pot, add salt and oil to the water, add the cabbage and blanch it until it becomes slightly soft, but not for too long. Slice the cabbage sticks with the knife at an angle. The more oblique the angle, the better. A certain thickness must be maintained to create a three-dimensional and plump shape.

Step 3: Take a piece of cabbage, put the meat filling inside, squeeze it slightly with your hands to make a petal code and put it on the plate. When everything is arranged, the key point is that the petals should be closer together, and the petals on each layer should also be closer together, so that they can be stacked to create a three-dimensional effect.

Step 4: Simply decorate with celery, roll a flower with carrot slices and place it in the middle. Put the steam in the steamer into the plate and steam for 10 minutes. Pour the juice in the plate, pour in the starch water to thicken the white gravy, and pour it evenly over the petals to complete the preparation.

The third course: Steamed Shrimp with Blossoms, Garlic Vermicelli and Vermicelli

Ingredients list:

350 grams of prawns, 1 whole head of garlic, 2 handfuls of vermicelli, 3 sticks of spicy red rice, 2 green onions, half a tablespoon of sugar, half a tablespoon of salt, 3 tablespoons of steamed fish soy sauce, a little white pepper, appropriate amount of oil

Production steps:

The first step: cut off the shrimp whiskers, shrimp claws and shrimp guns from the shrimp, remove the shrimp intestines and stomach, remove the tail, and open the back deeply One cut, the key point: use scissors to lightly cut the shrimp a few times, preferably three times in a row, without cutting. This is the key to keeping the prawns from deforming and not twisting when exposed.

Step 2: Soak the vermicelli, drain the water and cut twice. Cut the garlic into rice, cut the spicy millet into rings, and cut the green onion into finely chopped pieces.

Step 3: Adjust bowl sauce: half tablespoon of salt, half tablespoon of white sugar, a little white pepper, 3 tablespoons of steamed fish soy sauce, 2 tablespoons of water, stir well and set aside.

Step 4: Make garlic oil: add oil to the wok, add garlic and millet and stir-fry until fragrant. When the garlic turns golden, pour the sauce into the bowl, bring to a boil and set aside. Leave a little garlic oil in the pot, add the vermicelli and stir evenly to add the base flavor.

Step 5: Place the vermicelli on the bottom of the plate, top with the open-back shrimp, and pour garlic oil over it. Steam the steamer for 6 minutes, take it out, sprinkle with chopped green onion, and drizzle with hot oil. It's done.

Delicious

Course 4: Flowery and rich bean curd chicken rolls

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Ingredients list:

4 fresh chicken legs, 1 cucumber, 1 carrot, 2 tofu skins, 1 green onion, 1 piece of ginger, 10 rock sugar, 2 star anise, garlic 2 cloves, 2.5 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oil, half a tablespoon of dark soy sauce, half a tablespoon of salt, appropriate amount of oil

Production steps:

< p> Step 1: Shred cucumbers and carrots, slice onions, ginger and garlic, blanch bean curd skin for 30 seconds, remove and drain.

Step 2: Adjust the bowl sauce: 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil, and half a tablespoon of dark soy sauce. Stir evenly and set aside.

Step 3: Put the chicken legs into the pot with cold water, add ginger slices, star anise, green onion segments and cooking wine, cook for 5 minutes, remove the warm water, wash off the foam, drain off the water, add oil to the wok, and saute until fragrant Add star anise, ginger slices and green onion segments, add chicken legs and fry until golden brown, pour in the bowl of juice and stir-fry evenly, add boiling water to cover the chicken legs, bring to a boil and simmer on low heat for 10 minutes, add salt and rock sugar, simmer for another 10 minutes, and reduce the juice over high heat , leave the soup at the bottom of the pot and don't let it dry out.

Step 4: In another pot, sauté the onions, ginger and garlic, throw away the residue, add shredded carrots and stir-fry, add 1 gram of salt and half a tablespoon of light soy sauce, stir-fry until soft, turn off the heat and serve.

Step 5: Debone the chicken legs and cut them into strips. Strain the soup to remove residue. Take a piece of bean curd skin, lay it flat vertically, put cucumber shreds, carrot shreds and chicken strips on the bottom, roll it up, and cut it diagonally into 2cm sections.

Step 6: Arrange the bean curd skin rolls around the plate, put all the remaining ingredients in a large bowl, pour in 2 tablespoons of the chicken leg soup, mix well, and place them on In the middle of the plate, delicious food is ready.

Course 5: Rich and crisp pickled radish with blooming flowers

Ingredients list:

White 500 grams of radish, 6 spicy millets, half a tablespoon of sugar, 1 piece of ginger, 6 cloves of garlic, 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sesame oil

Production steps:

Step 1: Slice the white radish, add salt and water for 1 hour and squeeze out the water.

Step 2: Cut the ginger into shreds, cut the spicy millet into rings, and cut the garlic into rice. Add the radish slices to the garlic, shredded ginger, spicy millet, light soy sauce, vinegar and sesame oil and stir evenly.

Step 3: Cover with plastic wrap, refrigerate for 1 night, and it is ready to eat. You can put it in the refrigerator and eat as you go. It is crispy and tasty, and can be served with porridge or rice.

Course Six: Braised Choy Sum with Blooming Rich Mushrooms

Ingredients List:

Shiitake Mushrooms 10 buds, 150 grams of cabbage, 2 tofu skins, 4 ham sausages, 1 piece of ginger, 4 cloves of garlic, half a tablespoon of sugar, 1 green onion, 5 grams of starch, 2 tablespoons of light soy sauce, 1 tablespoon of oil, 2 grams of salt, 2 grams of white pepper, 5 tablespoons of water, appropriate amount of oil

Production steps:

Step 1: Adjust bowl sauce: light soy sauce 2 tablespoons, 1 tablespoon of oil, 2 grams of white pepper, 2 grams of salt, half a tablespoon of sugar, 5 grams of starch, 5 tablespoons of water, stir well and set aside.

Step 2: Slice the ginger, cut the shallots into sections, cut the garlic into rice, cut the shiitake mushrooms into quarters, cut the large cabbage into halves, and keep the small ones intact.

Step 3: Boil water in a soup pot, add a little salt to improve the toughness of the bean curd skin, blanch for 1 minute, take out and drain the water. Roll the ham in the middle of the bean curd skin, cut it into 1.5cm diagonally, and place it on a plate.

Step 4: Add oil to the wok, sauté the ginger and green onions until fragrant, and discard the residue. Add the minced garlic and saute until fragrant, add the fenugreek and stir-fry until soft, add the cabbage and stir-fry, pour in the bowl juice to taste. When the soup thickens, add it to the pot and pour it into the middle of the plate. It's delicious.

Two home-cooked ingredients teach you how to make the famous New Year’s Eve dinner dish - Flowers Blooming and Prosperity

Ingredients: Pork and Cabbage

1 .Chop the pork into pork filling, add salt, chicken essence, soy sauce, white pepper, and sesame oil, stir evenly, and marinate for an hour

2. Take out the cabbage, cut off the cabbage sticks, boil water in the pot, and put Boil the cabbage dumplings until soft and take them out

3. Add meat filling to the boiled cabbage dumplings and roll them up, arrange them in the shape of a flower on the plate, steam them over high heat for 20 minutes

Hello everyone! I am a home-cooked delicious food. When I saw this question, I was very excited. I really couldn’t wait to give my answer to everyone so that everyone can take a look!

Speaking of the New Year's Eve dish of "flowers blooming and wealth", it does have a lot of origins.

Huakaifugui is a very famous classic Cantonese dish. It has been a must-have delicacy for New Year’s Eve dinners in China, especially in Guangdong, since ancient times. Because it represents the good fortune that Chinese people most yearn for, and represents people's eager yearning for a happy life, wealth and nobility.

China’s food culture has a long history of five thousand years. It pursues color, aroma, taste, meaning and shape. However, the dish "Flower Blossoms and Fortunes" is a perfect display of Chinese food culture and art. The original Huakai Fugui was based on vegetables, and various dishes with different postures and flowers blooming were presented on people's dining tables.

With the improvement of people's material living standards, the selection of raw materials for the Huakai Fugui dish has also become diversified. It is no longer limited to vegetables, but also uses seafood, beef, mutton, chicken, fish, etc. You can make all kinds of flowers, and the flowers will bloom taller and richer. Today I will use shrimp, a commonly eaten seafood along the coast of Guangdong, as an example to introduce in detail how to make flowers bloom and prosper. Please read below!

Required materials

Start making

Just like that, a tough and crispy, attractive color and graceful posture The Jiwei shrimp version of Huakai Fugui is ready. Every time you eat it, you will have endless aftertaste!

Precautions for Jiwei Shrimp version: When steaming shrimps in a steamer, after boiling water on high fire, you should immediately turn to low heat, because the meat of Jiwei shrimp is very tender, and high fire can easily cause the shrimps to curl and deform; shrimp Try to choose ones that are consistent in size and length so that they are neatly placed together and look beautiful.

Conclusion

The flowers are blooming, the finished product is beautiful, and the method is not difficult. Let’s learn from Flounder.

Cabbage, mushrooms, green and red peppers, pork filling, eggs, green onions, ginger, light soy sauce, oyster sauce, allspice, chicken essence, salt, cooking wine.

1. Wash and dice the mushrooms, dice a little each of the green and red peppers for garnishing, and mince the green onion and ginger.

2. Beat the egg white into the pork filling, add salt, five-spice powder, green onion and ginger, stir clockwise. Then add diced mushrooms, oyster sauce, and light soy sauce and stir evenly.

3. Boil the water in the pot, add the cabbage sticks, cook for 1 minute, drain and set aside.

4. Cut the cabbage into thin slices, wrap each slice with stuffing, and place it on the plate in a circle.

5. Boil the water in the pot, put the plate into the pot, and steam over high heat for 10 minutes.

6. Take out the plate, pour the excess juice in the plate into the wok, add salt, chicken essence, and light soy sauce to taste, add water starch, and boil the water to drain the juice slightly.

7. Place the green and red peppercorns in the center of the plate, pour the soup on the dish, and the beautiful and delicious flower blossoms are ready.

1. If the cabbage slices are thinner, the dish will have a better shape.

2. Don’t overfill the filling, and try to make each piece as even as possible.

Because the flower blooms and brings wealth, it is rich in beautiful meanings and has a nice name, so many dishes are named after it. But these dishes not only have nice names, but the dishes must also live up to the names. The dishes in the Huakai Fugui series generally use various ingredients, which are prepared and placed on a plate in a circle to form the shape of a flower. Judging from the appearance alone, it looks very good, and the variety of ingredients is very rich, and the color combination is also very reasonable.

The most well-known of the Huakai Fugui dishes is the cabbage-wrapped pork version. It is made by slicing the cabbage into very thin slices and then wrapping the pork stuffing, like petals. Similarly, prepare a round plate, and place it in circles to form a big flower. Start from the outermost circle and the bottom layer, and then gradually move inward. After placing it, steam it in the pot.

Another thing I want to talk about is the Huakai Fugui Shrimp. Because the shrimp itself is a seafood, it is more expensive. In addition, this dish looks better, especially suitable for New Year’s Eve dinner. The blooming rich shrimp and the garlic vermicelli shrimp are relatively similar, but the final effect is different.

First open the back of the shrimp. The main function is to remove the shrimp line, and it will look better after the back is opened. Soak the vermicelli in hot water until soft, then place it on a plate with the vermicelli piled high in the middle of the plate. Arrange the processed shrimps in a circle on the plate to form a flower shape, with the shrimp heads lying on the pile of vermicelli in the middle. Mix minced garlic with salt, sugar, sesame oil, vinegar, and steamed fish soy sauce to make a seasoning. Pour it on the shrimp. After the water boils, put it in a steamer and steam for 6 minutes.

It is very common for various dishes to be given some auspicious names. Take the saying "flowers bloom and bring wealth" as asked in the question. I have heard of several, basically all of them are If the dishes are arranged more delicately, like flowers in bloom, it will be called "flowers blooming and wealth". Let’s share the recipe below. Although the New Year’s Eve dinner has passed, you can still make it at home for dinner on the 15th day of the first lunar month.

Preparation materials: Chinese cabbage, pork front leg meat, green onions, spicy millet, ginger, salt, light soy sauce, oyster sauce, eggs and water starch.

You all know this dish by looking at the picture above. In fact, it is made of cabbage bangs, which are then wrapped into open-mouthed dumplings. Finally, they are placed on a plate and steamed in a pot, so we divide the skin and stuffing. In two parts.

Actually, many dishes can be called "flowers blooming wealth" as long as the presentation is more fancy. For example, the garlic vermicelli and open-back shrimp can be presented more beautifully. Anyway, it is just for show. Colorful and auspicious.

Preparation materials: shrimp, a lot of garlic, vermicelli, spicy millet, green onions, salt, sugar, a small amount of pepper, oil, cooking wine, light soy sauce

The above is shared this time Two delicacies that can be called "flowers blooming and wealth" are actually quite simple. One is meat and the other is vegetarian. I don't know which one you like?

This Beijing Sauce Shredded Pork version of Huakai Fugui is simple and easy to make, learn it quickly and show everyone your skills ~

Ingredients:

Tenderloin, Tofu skin, shallots, coriander, carrots, cucumbers, sweet noodle sauce, egg white, starch

Method:

A combination of meat and vegetables for New Year’s Eve dinner, which is highly nutritious and greasy, and looks good with meaning. That's fine.