New Year's Eve (New Year's Eve) is the most lively and enjoyable time for every household. I love the special topic of the New Year's Eve dinner menu on Food Network, which provides you with information such as the menu, menu and reservation of New Year's Eve dinner in Beijing and Shanghai, so that you can enjoy a relaxed New Year's Eve dinner without having to eat expensive ones.
Detailed topics can be found at:
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cold dish
Chicken with spicy sauce and sesame oil
(1) Chop the chicken.
(2) Mash Zanthoxylum bungeanum and Capsicum annuum, and add 20 grams of edible oil by heating.
(3) After the water is boiled, add the chicken pieces and stick the chopsticks thoroughly.
(4) Put the chicken pieces into the pot, add pepper, pepper, salt, edible oil and monosodium glutamate and stir.
Features: delicious and appetizing.
Pork lung new Chili sauce
(1) Cut the beef into chunks weighing about 500g, put them in the pot with the offal, and add water to boil. When the meat turns white and red, pour out the soup. Beef and beef offal are still put in the pot. Pour in the old bittern, add the seasoning bag, white wine and refined salt, add about 400g of clear water, and cook for about 30 minutes on high fire, then switch to low fire.
(2) Boil the marinade with big fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.
(3) Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm respectively, pour in the marinade and mix well, divide into several plates, and sprinkle with crispy peanut powder and sesame noodles.
Features: fine production, beautiful color, fresh and delicious, spicy and delicious, very palatable.
Sauteed lily and celery
(1) Peel and wash the lilies one by one, and remove the old clothes of the lilies; Wash celery and cut (slices); Slice carrots.
(2) Put the oil in the wok and heat it to 70%. Add carrot, celery and lily, stir-fry slightly.
(3) Add seasoning-salt and monosodium glutamate, and bring to the pot.
Features: celery crisp, lily crisp, slightly bitter, cool.
Tomato paste potato roll
(1) The taro is cooked, and the tofu coat is cut into rectangles, with a length of 10 cm and a width of 4 cm.
(2) Knead taro into mud, add salt to taste, wrap it with tofu coat, pat powder and oil it.
Features: sweet and sour, refreshing and appetizing.
Mixed noodles with Chili sauce
Choose high-quality peas for bean jelly, heat and stir into paste, and put it in pots and pans for later use. When eating, cut the bean jelly into thin slices, or rotate it into chopsticks-thick strips with a rotator, put it in a bowl, add refined salt, garlic paste, pepper noodles, monosodium glutamate and soy sauce, and then pour bright red Chili oil, and serve.
Features: tender, smooth and delicious, spicy and delicious. Flavor fish and sea pepper (omitted)
hot dishes
A big eagle spread its wings.
(1) Wash and drain chicken wings, add seasoning and mix well 1 hour.
(2) Squeeze orange juice, and cut the orange peel into filaments.
(3) Heat oil, and fry the chicken wings until golden brown.
(4) Boil the seasoning, add the orange peel, and cook the chicken wings slightly.
Features: sweet and delicious, with a bite, crispy and fragrant.
Open the door, auspicious red (also known as bright)
(1) Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.
(2) Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then sprinkle chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.
(3) Steam in the pot for 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.
Features: fresh and sour, the fish head is fat but not greasy, the spicy color is bright, the spicy feeling is soft and does not get angry.
Four seas and one family (also known as Xinxi roasted chicken)
(1) Cut the chicken in half with a knife.
(2) Heat the pan, add olive oil, add chicken seasoned with salt and pepper and fry until golden brown, add garlic and fry until golden brown, then add black olive, red and yellow persimmon pepper and rosemary.
(3) Burn all the ingredients together for a few minutes, pour in some white wine, let it evaporate for a while, and add tomatoes and chicken soup. Bake in the oven 175℃ for 20-25 minutes, and take out when cooked.
(4) Take the chicken out of the sauce, keep the temperature, season the sauce and put it in the oven for heating.
(5) Cut each piece of chicken breast into 4 to 5 pieces, put them into 4 pots respectively, pour sauce on them, and put some decorations, usually some vegetables, according to personal preference.
Features: yellow, fragrant and tender.
Family reunion (Buddha jumps over the wall)
(1) Wash Chinese cabbage, vegetarian belly, tofu, cooked bamboo shoots and ginger, cut into pieces, peel vegetarian ham and taro, cut into pieces, wash lotus seeds and vegetarian shark's fin, soak in water with mushrooms and drain for later use.
(2) Put taro in hot oil and fry for 1-2 minutes.
(3) Take another oil pan, add ginger slices and Chinese cabbage and stir fry.
(4) Put the fried Chinese cabbage, other materials and seasonings into a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.
May everything go well.
Pickled ribs with soy sauce, drained, and then fried in hot oil until the surface changes color; Heat oil, stir-fry shallots and ginger, stir-fry with soy sauce, sugar, cooking wine, tomato sauce, monosodium glutamate and water, then pour in spareribs and cook over low heat. When they are ripe and crisp, pour them into the hollowed-out pineapple and serve.
Features: The finished dishes are bright in color, sweet, sour, salty, spicy, fruity and unique in flavor.
Braised chicken soup with medlar
(1) Wash the old hen, cut into pieces and blanch it.
(2) Add water to the stew, add chicken pieces, simmer until the chicken is cooked, add vermicelli and Lycium barbarum, simmer until it is fully cooked, and add seasonings.
Features: the soup is delicious, benefiting qi and enriching blood.
Fish shrimp
(1) Remove the head and shell of the shrimp, sew a knife from the back of the shrimp, cut it into two pieces, take out the black sand gland, cut each piece into two pieces, put it in a bowl, add cooking wine and salt to taste, add dried bean powder to the egg liquid to make a paste, and mix the shrimp well.
(2) Mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup and water bean powder into fish-flavored juice.
(3) When the oil in the pot is heated to 60%, put the shrimps in section by section, stir-fry them a little, and then take them out. After the oil temperature rises, put it in a pot and fry it until the surface is crisp, then take it out.
(4) Drain the remaining oil in the pot, soak the pepper, stir-fry until red, add the onion, ginger and garlic, stir-fry until fragrant, cook the fish sauce, stir-fry evenly, then add the shrimp slices, stir-fry evenly, and serve.
Features: bright red color, crisp outside and tender inside, salty and sweet, sweet and sour, with outstanding ginger and garlic flavor.
Roasted chicken with chestnuts
(1) Wash the chicken, chop it up, blanch it with boiling water, take it out, rinse it with cold water, and control the moisture.
(2) Heat a wok, add a little vegetable oil, add sugar, stir-fry until it turns red, then add chicken pieces and stir-fry, add soy sauce, cooking wine and water, add shredded onion, shredded ginger, aniseed and pepper noodles, simmer for 40 minutes, add peeled chestnuts and black dates, and add salt to cook for 20 minutes.
Features: Chicken chestnuts are ripe and delicious.
snack
Chicken sauce fried dumpling
(1) Wash pig fat and lean meat and chop them into paste; Washing ginger, crushing, soaking in water, and taking out ginger juice; Add chicken soup to minced meat and stir vigorously. After the minced meat is sucked with chicken juice, add ginger juice, salt, sesame oil, cooking wine, sugar and pepper and continue to stir until the minced meat becomes dry and muddy and the filling is formed.
(2) Mix flour with hot water, knead it into dough by hand, cut it into small pieces, knead it into balls after the hot air dissipates, knead it into round strips, draw it into 15g, roll it into round skins, wrap it with stuffing, knead it into crescent lace jiaozi, put jiaozi neatly in a flat pot, sprinkle a little lard and water, put it on a small fire, cover the lid and keep turning.
Features: famous snacks, the so-called chicken juice is chicken soup. This product is characterized by crisp bottom, soft and waxy skin and fresh stuffing.
Glutinous rice sparerib
Soak glutinous rice in warm water for half an hour to drain, marinate ribs with soy sauce, ginger and garlic powder, appropriate amount of ginger and garlic, wine, salt, white vinegar and sesame oil for half an hour, then pour the soaked juice into a bamboo tube, put half a potato chip at the bottom (to absorb the oil distilled from ribs), put glutinous rice into ribs, dip it evenly, and steam it in a pressure cooker for 30-40 minutes.
Features: delicate taste, fresh and delicious.
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