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When is the New Year's Eve dinner?
5 diaries about New Year's Eve.
The process of eating new year's eve dinner
The origin of new year's eve dinner
New year's eve menu daquan
I. Four happy parties
Four Joy Meatballs
material
650g pork stuffing, eggs 1 piece, 4 horseshoes, half steamed bread, appropriate amount of minced onion and ginger, appropriate amount of sliced onion and ginger, soy sauce and cooking wine 1 tablespoon, soy sauce 1 tablespoon, 2 tablespoons of salt, water starch (1 tablespoon of dry starch, 6.
working methods
1. Wash and dry pork, chop it into stuffing, not too fine.
2. Peel and chop the horseshoe; Dice the steamed bread.
3. Beat the eggs into minced meat, add minced onion and ginger, transfer all materials except aniseed pepper, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well.
4. Ball the meat into balls.
5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden. Then take out and drain the oil.
6. Add the right amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust to the soy sauce of your favorite color, boil over low heat until the soup is less, and then remove the meatballs.
7. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.
Second, good lottery
Opportunity knocks at the door
material
400g silver carp head, 200g bean curd, 5g ginger, 3g green garlic10g cooking wine10g bean paste10g, 5g soy sauce, 5g sweet noodle paste, 3g salt, 2g pepper and 3g corn starch.
working methods
1. Wash the fish head, dry it, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.
2. Cut the tofu into thick slices, fry it in oil, then put it in a boiling pot or casserole, and put the fried fish head on the surface.
3. Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well, bring to a boil, and pour into the pot. Bring it to a boil and simmer for 40 minutes to make it delicious.
4. When the soup is slightly dry, pour a little water starch to thicken the soup to make it slightly thick.
5. Finally, sprinkle it on the garlic section, roll it slightly, turn off the fire and take it out.
Third, sweet and sour pork ribs.
Sweet and sour pork chop
Ingredients: 1 ribs, 4 garlic cloves, 2 red onions, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 1 brown sugar, 2 tablespoons soy sauce, a bowl of boiled water, and a proper amount of oil.
Steps:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and roots washed.
2. add oil to the pot, add garlic and onion and stir fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leave a small amount of base oil and pour in 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water into the end of the ribs.
7. Pour in 2 tablespoons of soy sauce.
8. Go back to the pot and collect the juice. If it is too light, you can add a little salt appropriately. If you want a darker color, you can also add a few drops of soy sauce.
Fourth, saute spicy chicken
Big-plate chicken
1. Wash the chicken, chop it, blanch it in a boiling pot with cooking wine, take it out and drain it;
2. Put oil in a hot pot, and add star anise, cinnamon, fragrant leaves, dried peppers, peppers, onions and ginger slices;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;
4, add boiling water, no chicken, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.
V. Pearl lotus root ring
Pearl lotus root
1, soak glutinous rice in water for 2 hours and drain;
2, chopped green onion, ginger;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;
4. Knead lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put in a steamer and steam in boiling water for 20 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
Six, braised chicken feet
Braised chicken feet
1, nail chicken feet, blanch them and take them out;
2, stir-fry the sugar color, stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger and star anise red pepper and stir-fry until fragrant;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
Seven, spicy trotters
Spicy pettitoes
1. Wash trotters and slice ginger and garlic;
2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and take out the trotters;
3. Put oil in the pot, add dried Chili, pepper, aniseed, ginger slices and garlic slices and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5. Turn the fire to a small fire until the trotters are cooked.
Eight, steamed bass
Steamed Chinese Bass
1. Cut open the perch, remove the viscera and gills, wash it, make several cuts on the back, and put ginger and onion slices at the incision.
2. Put ginger onion, garlic, a little salt and a little cooking wine into the fish belly and marinate for 15 minutes or more to remove the fishy smell.
3. Rinse the salted fish with water (don't wash it for too long, just rinse it), apply a little salt (soy sauce is salty, don't put too much salt, just to make the fish more tasty, just a thin layer of salt), add a little chicken essence, apply it to the inside of the knife edge, and marinate for a while.
4. Shred ginger and onion and sprinkle on the fish.
5. Put lard, salad oil and soy sauce into a bowl and mix well.
6. Spread evenly on the fish.
7. Boil water in a pot
8. After the water boils, add the fish and cover with steam 10 minute.
9. When the fish is out of the pot, the delicious fish is finished without any unnecessary thorns, which is especially suitable for the elderly and children.
Nine, meat foam wax gourd slices
Minced meat and wax gourd slices
1. Wash wax gourd, peel it, cut it into thin slices about 2mm thick, and chop garlic and onion separately;
2. Add a little minced garlic and salt to minced meat and marinate for 5 minutes;
3. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;
4. Drop a few drops of sesame oil on the pot and sprinkle with chopped green onion.
Ten, steamed chicken feet with soy sauce
Steamed chicken with black bean sauce
1, chicken feet into the pot, blanched for 3 minutes, drained for use;
2. Heat the oil, add chicken feet, fry until slightly yellow, and then soak in cold water for 10 minute;
3. Take out chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, cornmeal, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce, and fully grasp them;
4. Put the tofu in the bowl, put the chicken feet, pour the remaining juice on the chicken feet, and steam in the pot for 25 minutes.
The origin of eating fish on New Year's Eve.
Originated from primitive fish worship. In the New Year's Eve dinner, fish not only symbolizes the auspicious meaning of melancholy every year, but also the secret meaning of suppressing evil spirits. As early as the Han Dynasty, painters painted hooks and buckles on doors, and there were many fish as evil spirits. Fish-shaped handles were popular at home, cupboard door and box door in the Tang Dynasty to show the evil spirits. This has influenced the custom of eating fish on New Year's Eve. It seems that the fish on New Year's Eve is good luck on the dining table, and disaster relief outside the dining table. Only the hidden meaning of the latter function is gradually forgotten by people.
The custom of eating fish in the New Year seems to have a hidden rule in many areas south of the Yangtze River. Fish is the last dish at the banquet, and it is basically not eaten when serving. As a mascot, it means "more than one year". In some places, when eating fish on New Year's Eve, we should leave the head and tail until next year (that is, the beginning of the year) to express the wish of "having a head and a tail" in the new year. There are also exquisite fish: the fish head should show respect to VIPs or elders; The visitor is a scholar, pointing the fish belly at him, boasting that he has ink in his stomach and is full of articles; The visitor is a military commander, tell him that the fish is pointing at him, and praise him for being brave and bold, and he can be the backbone. There is also the placement of the fish when it is served. Who is the head and the tail of the fish? You can't move after you put it away. People facing the fish head "cut the ribbon" and those facing the fish tail "sponsored"; First, two people drink a glass of wine, then the person with a fish head moves chopsticks to eat fish (so-called "ribbon-cutting"), and then everyone can move chopsticks. The atmosphere is lively and full of joy.
What fish do you eat on New Year's Eve?
1, carp
Eating carp in the New Year is homophonic with "Li", and eating carp in the New Year is very prosperous.
Carp is sweet and flat. Besides having the same dietotherapy effect as crucian carp, it also has the function of relieving Huang Zhen's fright. It is suitable for edema, cough, asthma, restless fetal movement, convulsion and epilepsy. In addition, carp's retina contains a lot of vitamin A, which has an excellent effect on improving vision if eaten regularly. In terms of eating time, crucian carp is warm and suitable for eating in winter; Carp is flat and cool, suitable for summer consumption.
People with poor liver and kidney function should eat less crucian carp and carp after illness to prevent protein from taking too much and increase the burden of liver and kidney.
2, crucian carp
Eating crucian carp in the New Year is homophonic with "auspiciousness", and eating crucian carp and crucian carp together in the New Year is auspicious.
Crucian carp is sweet and warm. Is beneficial to diuresis, detumescence, invigorating qi, invigorating spleen, dredging pulse and promoting lactation, and clearing away heat and toxic materials. Protein amino acid content in meat is high, which has obvious effects on promoting intellectual development, reducing cholesterol and blood viscosity, and preventing cardiovascular and cerebrovascular diseases. There is a folk saying that "fish make a fire", but crucian carp is an exception. According to the herbal cloud: "Fish belong to fire, and crucian carp belongs to soil, so it can nourish the stomach." In addition, crucian carp soup has the function of moistening dryness and nourishing, so it is especially suitable for winter consumption. Crucian carp tofu soup is one of the best ways to eat crucian carp soup in winter. Braised crucian carp soup can not only replenish deficiency, but also promote lactation, which is very suitable for pregnant women to drink. Crucian carp is characterized by comprehensive nutrition, high sugar content, low fat and rich protein, so it tastes fresh and tender but not greasy. "Materia Medica" said: "Carassius auratus can be seasoned to fill the intestines, and it is the only fish that can be eaten regularly." Eating crucian carp regularly can strengthen the body, reduce obesity, help to lower blood pressure and blood lipid, and prolong life.
The disadvantage of crucian carp is that it has many fine spines, so the elderly need to chew slowly and patiently remove the fishbones.
3. Silver carp
Eating silver carp in the New Year is homophonic with "Lian", and eating silver carp in the New Year is more and more year by year.
Silver carp, commonly known as silver carp, enters the lung and spleen meridians, which is beneficial to the water, cough and cold of the spleen and stomach. Often used to treat spleen and stomach weakness, edema, cough, asthma and other diseases. It is especially suitable for stomach cold pain or chronic gastritis caused by dyspepsia. Silver carp also has therapeutic effect on rough and dull skin. There is a folk proverb: "The tail of herring is the head of silver carp". Silver carp is delicious, and fish head is the most expensive. Especially after a light snow, its brain is full of meat and fat, which tastes particularly good and is called "snow silver carp". Braised silver carp head is a traditional dish. The method is to remove the bone spur, but its shape is not scattered and its meat is not broken.
Silver carp is warm, and people with constipation and sores should eat carefully. Not suitable for people with spleen and stomach deficiency and heat. Itching dermatosis, internal heat, urticaria. _ Sick people should avoid eating.
How to eat fish during the Spring Festival?
In order to eat one more year's kindness, you can cook two fish on New Year's Eve, eat one on New Year's Eve and eat one on New Year's Eve, which means eating one more year. If you make one, you will eat the middle and the head and tail of New Year's Eve on the first day of New Year's Eve, so it will last for more than a year, one head and one tail.
2022 New Year's Eve Recipe Daquan