New Year’s Eve is coming soon. Have you prepared all the New Year’s Eve dishes? Today, Ronger will share 8 beautiful and delicious New Year’s Eve dishes. 8 dishes are enough for a family to eat, and the number 8 is also auspicious, which means that wealth will come from all directions and good luck!

〖Ingredients List〗

Chicken feet, ginger, green onion knots, marinated buns, tempeh, chili sauce, light soy sauce, dark soy sauce, garlic, sugar, oyster sauce, cooking wine, five spices Powder, chicken essence, salt, spicy fermented bean curd, chopped green onion

〖Production steps〗

1. Next, process the chicken feet, wash them clean and cut off all the nails of the chicken feet;

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2. After everything is processed, pour it into the pot, add water, onion knots, ginger slices, and cooking wine to remove the fishy smell and blanch the water;

3. After boiling, take it out and quickly put it in Pour it into cold water and wash it again to fully wash away all the scum;

4. Then boil the water in a pot, add 2 pieces of ginger, 2 green onion knots, and 1 marinade bag. Cover and bring to a boil, then pour the washed chicken feet into the marinade, simmer over medium heat for 10 minutes, cover and simmer for another 5 minutes, then remove from the pot;

5. Take it out and put it into cold water again Cool down to medium, then pick up and drain the water;

6. Let the water dry completely and then fry the chicken feet. Pour oil into the pan and fry the chicken feet under 50% heat. Fry the chicken feet slowly over medium heat. As long as the moisture in the chicken feet is dried, there will generally be no oil splashing out. It is not recommended to cover the pot when frying the chicken feet. Covering the pot will simmer the water vapor and then drip into the pot, making the oil more likely to splash out. Fry the chicken feet until they become hard and the color turns yellow;

7. Take them out and soak them in ice water for 2 hours. If you want the tiger skin effect to be more obvious, You can soak it overnight;

8. When it is time to soak the chicken feet, we will prepare the marinade. Add a small handful of tempeh to the bowl, which has been soaked in water in advance. Then add chili sauce, light soy sauce, dark soy sauce, garlic, sugar, oyster sauce, cooking wine, five-spice powder, chicken essence, salt, and finally a small piece of spicy fermented bean curd. Mix well and set aside.

9. Then we take out the soaked chicken feet, drain the water and add it to the prepared marinade bowl. Stir evenly and marinate again for 1 hour. Remember to stir during the period. Stir the chicken feet so that each chicken foot can be evenly flavored;

10. After marinating, you can take it out and steam it. First put it into a small bowl, then boil the water and steam it in a pot over high heat. Take out the pan in 30 minutes.

11. Finally, sprinkle with chopped green onion and garnish, and the soft and peeling black bean chicken feet are ready. It is fragrant and glutinous, and looks particularly appetizing. It is fried first and then steamed. It tastes crispy but not rotten, and is soft, chewy and chewy. The spicy and spicy taste is mixed with the unique taste of black bean. Every bite is super delicious. When you pick it up and take a sip, the bones and flesh will separate. It is really fragrant.

〖Ingredients List〗

Main ingredients: 1 piece of fresh beef

Side dishes: 1 handful of dried chili, 2 green peppers, half a carrot, ginger slices , garlic slices

Seasoning: 2 spoons of oil, 1 spoon of pepper, 1 spoon of oyster sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of baking soda, 2 spoons of corn starch, 30 grams of water< /p>

〖Production steps〗

1. This is a piece of fresh beef bought at the market. Let’s slice it first. When cutting beef, remember to cut it against the grain. Cut it like this The meat that comes out will not be old, this is the first thing to pay attention to;

2. Then we prepare a basin of water, then add a spoonful of salt, add the sliced ??meat and soak it for 20 minutes. Soak out all the blood and water inside. Just wash it twice after soaking;

3. Next, marinate the beef. If you want the fried beef to be tender and smooth, marinating is also very important. 2 spoons of oil, 1 spoon of pepper, 1 spoon of oyster sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of baking soda, 2 spoons of corn starch, and 30 grams of water, stir well and beat vigorously

Beat for a while, the water and seasonings will be absorbed by the meat, so that the fried meat slices will be more tender and smooth, and then we marinate it for 20 minutes;

4. This It's time to prepare the side dishes. Cut 1 handful of dried chili into small pieces, 2 green peppers into cubes, half a carrot into strips, and then cut into slices of ginger and garlic;

5. Marinate the beef We can start frying. First heat the pot, then brush a thin layer of oil into the pot, then turn on high heat and heat it up. When it starts to smoke, reduce the heat to low, add an appropriate amount of base oil, and wait until the oil is boiling. Heat and stir-fry dried chili peppers, ginger, and garlic.

Then add the beef. Don’t stir-fry in a hurry, just shovel the meat apart;

6. After 1 minute Then stir-fry over high heat, so that the fried beef will be very tender and smooth. Stir-fry until it changes color completely, then add green pepper and stir-fry for 1 minute.

Add some salt and dark soy sauce to season before serving. The stir-fried beef is ready, tender, juicy, and delicious, perfect for rice!

〖Ingredients List〗Eggplant, lean meat, green pepper, scallions, shallots, garlic, ginger, garlic, oil

Ingredients: cooking wine, salt, light soy sauce, oyster sauce, sesame oil, a Shaopi County Douban and Tomato Sauce

〖Preparation Steps〗

1. Wash the eggplant and remove the stems, then slice it in half, and then cut it into sections, but do not make a deep slit in the middle. Cut off;

2. Wash and cut the green peppers into small cubes. Chop green onions, shallots, garlic and ginger respectively. Chop the fat and lean meat into meat fillings and set aside. Add a little water to the meat fillings, stir well, and then Add cooking wine, salt, light soy sauce, oyster sauce, sesame oil, chopped green onions, and chopped ginger in turn and stir evenly;

3. Add the mixed meat filling to the eggplant box.

4. Pour more oil into the pot and fry the eggplant boxes until the surface is golden brown. After frying, take them out and place them in the iron plate pot one by one;

5. Put them in the pot Heat a little oil, add a spoonful of Pixian watercress and minced garlic, stir-fry until fragrant, add chopped green pepper and stir-fry evenly, add tomato sauce, oyster sauce, a little water, bring to a boil and thicken, finally add a little sesame oil and mix well;

6. Pour the prepared sauce on the eggplant, sprinkle with chopped chives, and eat while heating. It will become more and more delicious as you eat.

〖Ingredients List〗

1 pound of ribs, 1 yam, 1 corn, 1 carrot, 5 mushrooms, 1 green onion, 1 piece of ginger

1. First prepare a pound of ribs, wash them and soak them for half an hour to remove the blood; prepare a yam, peel it and cut it into sections, then add water to soak it , to avoid oxidation and blackening; prepare another corn, cut into sections and then into small pieces; also get a carrot, peel it and cut into large pieces, put it in for later use; then take 5 shiitake mushrooms, cut off a handful of shiitake mushrooms, and then Cut the shiitake mushrooms into slices; then cut a green onion into sections and pat a piece of ginger. Do not cut it, but pack it for later use.

2. Rinse the ribs twice after soaking the blood in them.

3. Then boil water in a pot, blanch the ribs under cold water, add some cooking wine to remove the fishy smell, skim off the foam after boiling, take out the ribs and drain the water.

4. Then heat the oil in a pan, add the onions and ginger, then pour in the ribs and stir-fry until the ribs are slightly browned.

5. Then pour in boiling water, add enough water at a time, then cover the lid and cook over high heat for 10 minutes. After 10 minutes, the color of the soup will become a little white, but not strong enough.

6. Change the casserole at this time, pour it in and turn down the heat until the soup is still slightly boiling. Then cover the lid and simmer again for 1 and a half hours. After it's cooked, let's take a look. The soup has simmered until white. At this time, add the mushrooms, corn, carrots, and yams, cover it, and continue to simmer for 10 minutes to cook all the side dishes.

7. After cooking, open the lid and add a spoonful of salt to taste. The soup is milky white and fragrant, and the color is also very beautiful. Scoop it out and take a look. It's white and fragrant. Add some chopped green onions and the delicious yam and pork ribs soup is ready.

? Ingredients list?

300 pieces of pork loin, 1 cucumber, 1 red pepper, 1 yellow pepper, 1 small handful of coriander, 2 tofu skins, green onions Ginger and garlic

One spoon of sweet noodle sauce, one spoon of sugar, one spoon of light soy sauce, one spoon of dark soy sauce, one spoon of cooking wine, two spoons of water, starch water

? Preparation steps?

1. Prepare 300 grams of tenderloin, clean it, slice it first, and then cut it into shreds. You can put the meat in the refrigerator to freeze for a while before cutting it. It will be easier to cut after it is slightly hardened.

2. Cut everything into a bowl, add a spoonful of cooking wine to remove the fishy smell, and then add an egg white and a spoonful of cornstarch. The egg white and starch can make the shredded pork taste more tender.

3. Mix well and add a spoonful of cooking oil, a spoonful of salt and a little pepper. Mix well and marinate for 20 minutes.

4. Next, let’s wash the vegetables. Today I used red and yellow vegetables, as well as coriander and cucumber. Clean them and cut them.

5. Cut the peppers in half and then into strips.

6. Cut the cucumber into shreds as well.

7. There is no need to cut the coriander, just break it into small sticks.

8. After everything is done, boil water in a pot. Add a spoonful of salt and two drops of oil to the water. Pour in the red and yellow bell peppers and blanch them for a minute. Remove them immediately and drain them. .

9. Then put 2 pieces of tofu skin in and cook for 3 minutes. This can remove the beany smell and make it taste more refreshing.

10. After cooking, take out and drain the water, then spread the bean skins on the cutting board. Arrange the vegetables from the bottom, followed by red peppers, cucumber shreds, and yellow cabbage. pepper, coriander.

11. After placing it, roll it up from the bottom, roll all the vegetables into the tofu skin, and try to roll it as tightly as possible so that the vegetables will not fall apart easily.

12. After all the rolls are rolled, start cutting. Cut them diagonally into small sections and try to have the same size so that they look better when displayed.

13. Then find a round plate, place the cut tofu rolls one by one, and put them aside after finishing.

14. Add one spoonful of sweet noodle sauce, one spoonful of sugar, one spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of cooking wine, and two spoons of water into the bowl, and stir evenly.

15. Heat the oil in a pan, pour in the marinated shredded pork, stir-fry with chopsticks until the shredded meat turns white, then set the shredded pork aside and use the pot's Sauté the onion, ginger and garlic in the base oil, then stir-fry with the shredded pork until fragrant.

16. Then pour in the prepared sauce and stir-fry evenly. After the sauce in the pot boils, add a little water starch, reduce the sauce over high heat and stir-fry evenly before serving.

This shredded pork is really fragrant, with salty and sweet taste, and the sauce flavor is also very strong.

Finally, we scoop the fried shredded pork into the middle of the plate, and a plate of Meichenghua's shredded pork in Beijing sauce is completed.

The shredded pork is lean but not raw, and the vegetables are crisp and refreshing. This dish is simple and delicious to make for New Year’s Eve, and the color and shape are also super beautiful.

? Ingredients list?

500g all-purpose flour, 3g salt, 240g hot water, corn kernels, green beans, carrots

Leeks, shrimps, salt , sugar, chicken essence, light soy sauce, cooking wine, oyster sauce, pepper

? Production steps?

1. Make the bag first, add 500 grams of all-purpose flour, 3 grams of salt, 240 grams of hot water, the temperature is about 70 degrees, stir it into a floc with chopsticks.

2. Then start kneading it into a smooth dough. You can knead for a while longer to allow the dough to develop gluten. Then cover it with plastic wrap and let it rest for 20 minutes to allow the dough to relax for easier operation.

3. After waking up, we take out the dough and knead it, directly roll it into long strips, and then divide it into dumpling wrapper-sized pieces.

4. Sprinkle some dry flour and flatten each dumpling with your palms, then use a rolling pin to roll it into a dough slightly larger than the dumpling skin.

5. After rolling everything out, brush the dough with oil. Take out one piece first, brush the surface with oil, then put down another piece, continue to brush with oil, and continue to put the dough, 8-10 pieces in a group.

6. After all the oil is applied and placed, gently press the center with your hand. Finally, use a rolling pin to gently roll it out in all directions.

7. After rolling out, put them together directly for steaming, put them into the steamer and steam over high heat for 15 minutes.

8. Take it out immediately after taking it out of the pot. It will be especially easy to peel off one by one while it is hot. Each piece is very thin, transparent and soft, just like the spring roll wrappers we usually eat.

9. Not only does it taste soft and chewy when eaten hot, it also tastes the same when cold.

10. Then prepare a handful of corn kernels, a handful of green beans, and a handful of diced carrots.

11. After the water boils, pour it in and blanch it. After boiling for 3 minutes, take it out and drain it and set aside.

12. Blanch another handful of leeks, so that they won’t break easily when used later.

13. Then heat the oil in the pan, add the onions and ginger and sauté until fragrant, then pour in the processed shrimps.

14. After frying until the color changes, pour in the corn kernels, beans, carrots, stir-fry evenly and then simply adjust the taste, salt, sugar, chicken essence, light soy sauce, cooking wine, oyster sauce, and pepper.

15. Continue stir-frying for another 3 minutes and then take it out of the pan. The stuffing is ready.

16. Then we take out the steamed dough and put a large spoonful of fried shrimp filling on one piece of dough.

17. After wrapping it up, tie it with leek leaves to close the mouth. Our lucky bag is ready.

It is full of fillings, crisp and refreshing, and very fragrant.

Each small lucky bag is beautiful and delicious. It is perfect for making New Year’s Eve dishes. It happens to be the New Year’s day to send the best wishes to the people closest to you. The meaning is also very beautiful. .

〖Ingredients List〗

2 pig trotters, ginger slices, garlic, star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, soy sauce, dark soy sauce, cooking wine, oyster sauce, soybeans Sauce

〖Preparation steps〗

1. These are the two pig trotters I bought. They were chopped in advance, washed with water, and then taken out to control the moisture;

2. Boil water in a pot, blanch the pig's trotters under cold water, then add onion knots, ginger slices, and cooking wine to remove the fishy smell. After boiling over high heat, skim off the foam with a spoon, then take it out and wash it with cold water. Once, clean all the scum on the surface and take it out to control the moisture;

3. Let’s cut some ginger and garlic again, just cut into garlic and ginger slices;

4. After cutting, heat the oil in a pan. Add a handful of rock sugar and stir-fry until the sugar color becomes brown. Stir-fry slowly over low heat. When you see the pot starts to bubble, add the pig's trotters and stir-fry quickly to get the color. The color of the pig's trotters will change instantly. It will look better;

5. Fry until every piece of pig's trotters is evenly colored, then add the ingredients, ginger slices, garlic, star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chili peppers. Continue to stir-fry until fragrant;

6. After stir-frying until fragrant, start seasoning, soy sauce, dark soy sauce, cooking wine, oyster sauce, and a spoonful of soybean paste. Stir evenly and then pour in boiling water. The amount of water should be once Add enough, add two more green onion knots, bring to a boil over high heat, then reduce to medium to low heat, then cover and simmer for 90 minutes;

7. After 90 minutes, we open the lid and take a look. The soup in the pot has been reduced. Halfway through, the color of the pig's trotters has become red and shiny. At this time, you can taste the saltiness and add salt and pepper according to your personal taste;

8. Then turn off the heat and cover the lid to continue. Simmer for 2 hours to add more flavor to the pig's trotters. After 2 hours, our braised pig's trotters will be ready.

It is really super elastic, soft and glutinous, and the color is also very beautiful. At the end, sprinkle some chopped green onion and you can get started! One bite is full of collagen, and it doesn’t feel greasy!

Ingredients list:

500 grams of pork, 1 section of lotus root, half a carrot, 1 egg

Appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan peppercorns, 20 pieces of light soy sauce, dark soy sauce, salt Chicken Refined Candy

Steps:

1. Next, prepare pepper water. Soak 20 peppercorns in boiling water for 10 minutes to fully stimulate the fragrance.

2. Wash 1 pound of pork front leg meat first, and then soak it for 30 minutes to soak out the blood inside.

3. After soaking, peel first and then cut into pieces.

4. After cutting, add it to the meat grinder to make a meat filling. Take it out and set it aside.

5. Then prepare 400 grams of lotus root, peel it first and then cut it into pieces

6. Then take half a carrot, 150 grams is enough. Peel it and cut it into pieces. .

7. After cutting them all, add them to the meat grinder and beat them into small particles. Be sure not to beat them too much. It will taste crisper if it is a little grainy.

8. After everything is beaten, chop some onions, ginger and garlic, chop the green onions into chopped green onions, mince the ginger, and chop the garlic into mince.

9. We prepare a large bowl, first pour the meat filling in, and then pour in the soaked pepper water several times, stir vigorously in one direction, and stir until it feels thick. It's ok when there's resistance.

10. Add carrots, lotus roots, onions, ginger and garlic, then start seasoning, salt, sugar, light soy sauce, dark soy sauce, chicken essence, and finally add 1 egg, stir evenly The stuffing is ready.

14. Boil water in a pot, squeeze out the balls with a tiger's mouth, and then scoop them into the pot with a spoon.

Do not boil the water in the pot, and put it in the pot while it is still warm, so that the cooked meatballs will not fall apart.

15. Cook until everything floats and it’s done. Scoop it out and it’s ready to eat. Sprinkle some chopped green onion and it’s ready to go.

This method is very simple, but tastes very fresh and tender.

The meatballs also have the grainy texture of lotus root, which is crisp and refreshing. It is really delicious.