The Spring Festival is coming, and the New Year's Eve dinner is the highlight of the Spring Festival. Every family will have a rich and grand dinner, and every dish will give them a good expectation for the coming year, and they will cook some dishes with beautiful meanings.
Are you still worried about what to do for the New Year's Eve dinner? Don't bother with the New Year's Eve dinner. The New Year's Eve menu for 3-4 people has 8 dishes 1 soup, which is well-made and full of new year's flavor. The dishes on New Year's Eve are generally even, and 8 is a lucky number, indicating that soup is not a regular dish. Let's see what we have:
Every year is more auspicious.
Recommended food practices:
Materials for sweet and sour yellow croaker: 1 Pseudosciaena crocea, appropriate amount of green beans and corn kernels, appropriate amount of oil and salt, 1 onion, 1 ginger, 2 cloves of garlic, 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato sauce, 5 tablespoons of water and appropriate amount of starch.
Practice steps:
1. Prepare the required materials and clean the yellow croaker, especially the black membrane on the abdomen, and drain the fish.
2. Cut the sides of the fish a few times diagonally, which makes it easier to taste. Wipe both sides evenly with salt, white pepper and cooking wine, add onion and ginger slices, and marinate for 10 minute to remove the fishy smell and taste of yellow croaker.
3. After the time is up, pick out the onion and ginger slices, and then evenly coat both sides of the yellow croaker with a layer of dry starch.
4. Heat the oil in the pan and fry the croaker. First fry the fish on both sides until it is solidified, take it out, raise the oil temperature, then put the fish in and fry it again, and fry the yellow croaker until the shell is hard and the color is golden. Take it out and drain it. Fry the fish twice. First, fry the fish, then fry it at high temperature, so as to force out the excess oil and make the surface more brittle. Put the fried fish on a plate for later use.
5. Pour the oil in the pan, leaving a little base oil, add chopped green onion, Jiang Mo and garlic slices and stir-fry, add corn kernels and green beans and stir well.
6. Add tomato sauce and stir-fry to make it sour, then pour in cooking wine and light soy sauce, add white sugar, then pour in appropriate amount of water starch, stir in one direction with a spoon, and turn off the heat when the soup becomes sticky. Pour the prepared sweet and sour juice on the fish noodles, and a plate of sweet and sour fish will be ready.
Steady rise.
Recommended food practices:
Materials required for braised pork ribs: pork ribs 1 kg, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic, 2 peppers 10, 2 aniseed, 2-3 fragrant leaves, dried peppers 1-2, and 6544 crystal sugar.
1. Select ribs and cut them into sections.
2. Add cold water to the pot, blanch the ribs, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the ribs. Blanch the ribs with cold water, so that the blood in the ribs can be better removed, and the ribs made in this way are not fishy.
3. Take out the cooked ribs, put them in warm water, wash off the blood foam, wash the ribs, take them out, and drain them for later use.
4. Stir-frying sugar color is a key step to affect the color of stewed vegetables and finished products. Put oil in the pan, add 1 tbsp of rock sugar, stir-fry over low heat until the rock sugar melts and turns brown. The sugar solution turns into brown-red foam and continues to stir fry. After a while, the foam becomes light and golden red, and then it is fried with sugar.
5. After the sugar is fried, quickly stir-fry the ribs and color them.
6. Add onion, ginger, garlic, fragrant leaves, pepper, aniseed and dried Chili, stir-fry until the fragrance is overflowing. Cook cooking wine, braise soy sauce, light soy sauce, stir fry evenly.
7. Add hot water, and the amount of water should not exceed that of the ribs. Bring to a boil with high fire, cover the pot, and turn to low fire. The fire lasts for about 40-50 minutes.
8. When the time comes, pick out the seasonings such as onion, ginger, garlic, aniseed, fragrant leaves and dried peppers and add salt to taste. If the color is not enough, you can add some braised soy sauce, adjust the color and turn on the fire to collect the juice. During the period, turn the ribs to make them the same color. With a little soup left, the soup will thicken. Turn off the fire and put it on the plate. A braised pork ribs with good color and flavor is ready.
make a fortune
Recommended practice:
Materials required for sauce of pig's trotters: 4 forepaws, appropriate amount of oil and salt, onion 1 root, ginger 1 root, 2 cloves of garlic, 2-3 dried peppers, 3 tablespoons of dried yellow sauce, 2 tablespoons of soy sauce 1 tablespoon of soy sauce, and 2 tablespoons of soy sauce and cooking wine/kloc-0.
Practice steps:
1. It is best to choose the pig's forepaws for the sauce pig hands, and be sure to buy them with tendons. When buying pig's trotters, let the merchant roast them, so that the pig's trotters do not smell.
2. Soak the roasted pig's feet in warm water for 10 minute, and then wipe them clean with steel balls.
3. Add water to the pot, add pepper and cooking wine, blanch the trotters in cold water, boil the water for 5-6 minutes, take out the trotters and rinse them. When the pig's trotters are blanched, cooking wine and pepper have the function of removing fishy smell.
4. Prepare the seasoning, cut the onion into sections, slice the ginger, and crack the garlic. Sauced meat seasoning package is available in the supermarket. A few dollars a bag is made of pepper, aniseed, cardamom, clove, cinnamon and fennel. It is very convenient to use, and two small packages are enough. It is best to use braised soy sauce for soy sauce. Nice color. Sauce trotters are black. Add some water to the dried yellow sauce, stir well and dilute. Dried yellow sauce is an essential seasoning. If there is no dried yellow sauce, use soy sauce instead.
5. Add 3-4 tablespoons of oil to the pot, heat it, add the diluted dried yellow sauce, and stir fry with low fire. The trotters made in this way have no smell of soy sauce, and there is some grease in the soup. The surface of the cooked trotters is not dry. Pour in the right amount of water to boil, and the amount of water should not exceed the trotters. Put onion, ginger, garlic, dried Chili, soy sauce, sugar, cooking wine and sauce meat into two small bags, and then add salt, the amount of which is twice as much as usual. Turn off the fire.
6. Put the scalded pig's feet into the inner container of the rice cooker, pour the prepared miso soup into the rice cooker, and select the cooking function. Don't open the lid, put the trotters in it for half an hour, then choose the cooking function, continue to stew for half an hour, continue to stew for half an hour, two cooking procedures, half an hour in the middle, and finally. This is the advantage of using rice cooker sauce trotters, which is stable in heating, time-saving and easy to cook.
Good luck to Ji (chicken), good luck to Ji (chicken).
Recommended food practices:
Materials required for rice cooker spiced chicken: Sanhuang chicken 1, half onion, salt, onion 1, ginger 1, 2 tablespoons oyster sauce, braised soy sauce 1 tablespoon, 2 tablespoons soy sauce, half a tablespoon sugar, spiced powder 1 teaspoon, cooking wine.
Practice steps:
1. Clean up the chicken, remove all its lungs and wash it repeatedly in the abdominal cavity, otherwise it will smell like fish. I used Sanhuang chicken, not big, about 3 kg. Just right. Chicken is too big to cook easily, and the rice cooker at home is not that big. Don't use an old hen, it's not easy to cook.
2. Cut the onion into sections, cut the onion into sections, slice the ginger, put the oyster sauce, soy sauce, cooking wine, five-spice powder, sugar and salt into a bowl, and stir well, thus adjusting the seasoning of the pickled chicken. Braised soy sauce has a good color, red and bright, and the chicken made of soy sauce is black.
3. Put the chicken on the plate and stick the whole chicken with a toothpick, especially the thick part, Dozza, so that the chicken is easy to taste. I pinch three toothpicks directly with my hand, so that I can prick faster.
4. Put the chicken in the pot, pour the seasoning, onion and ginger slices of the pickled chicken on the chicken, massage the chicken with both hands, and rub the seasoning on the chicken several times to make the chicken tasty. The abdominal cavity is also seasoned. After the seasoning is evenly spread, seal the pot mouth with plastic wrap and put it in the refrigerator 1-2 hours, so that the chicken will be better marinated and tasty. During this period, the chicken turned over 1-2 times.
5. When the time comes, take out the pot of pickled chicken, put pickled pepper juice on the surface of chicken, put onion and ginger slices and the remaining juice in the stomach of chicken, put chicken feet in the stomach of chicken, and put the head of chicken on the inside of chicken wings, so that the image of chicken will look better. Spread the onion on the bottom of the rice cooker liner, then put 2-3 slices of ginger, and put the salted chicken on the onion.
6. Cover the lid, select the cooking function key and cook a program. If the chicken is bigger, you can do a cooking program. Such a delicious rice cooker is ready to cook chicken.
Prosperous day by day.
Recommended food practices:
Materials required for steamed abalone with garlic vermicelli: abalone 65,438+00, vermicelli 65,438+0, proper amount of oil and salt, shallot 65,438+0, garlic 65,438+0, 2 tablespoons of steamed fish, soy sauce,
Practice steps:
1. Soak the vermicelli with clear water in advance. Don't soak your hair in hot water, fans will break easily. Chop garlic and shallots into chopped green onion.
2. You can also prepare a clean brush or toothbrush. Brush the abalone carefully, clean the black sticky substance on the surface and around the abalone, and brush off the black substance on the abalone meat. Brush the shell, too Bought abalone will have black mucosa on it and need to be cleaned.
3. Then, insert a spoon along the gap between the shell and the abalone meat, scoop up the abalone meat and take it out.
4. Remove the black intestines and belly of abalone, and also remove the mouth of abalone. Wash abalone and drain.
5. cut abalone meat with a cross knife, which will make it easier to cook and taste. Just cut it 2/3 deep, not too thoroughly.
6. Tie the soaked vermicelli into bundles and make 10 portions. Put the tied vermicelli in the abalone shell, put the abalone on it, make it one by one and put it on the plate.
7. Add oil to the pot, heat it up, add half of minced garlic, stir fry over low heat until the garlic is slightly yellow, add the other half of minced garlic, stir fry evenly, and turn off the heat. Take out the fried garlic and pour it on the abalone respectively. Add water to the steamer and bring to a boil. Put abalone in a dish, cover the pot, boil and steam for 7-8 minutes. It's time. Take out the plate.
8. Sprinkle a little steamed fish soybean oil on abalone, then sprinkle chopped green onion, add oil to the pot and heat it, then sprinkle a little hot oil to stimulate the fragrance. A plate of garlic-rich abalone is ready.
Materials needed for steaming hairy crabs: hairy crabs, ginger, garlic, cooking wine, balsamic vinegar and seafood soy sauce.
Practice steps:
1. Wash the hairy crabs with a brush and brush the whole body.
2. Add cold water to the steamer and pour in cooking wine. Crabs don't need to untie the rope. Put the hairy crab belly up (crab roe is not easy to flow out) on the steamer. Put a piece of ginger on each hairy crab, cover the pot and steam it over high fire. After the water boils, steam for 15 minutes. Crabs are small, so shorten the steaming time appropriately.
3. Shred ginger, put it in a bowl, add balsamic vinegar or aged vinegar, add a little seafood soy sauce, stir well to make ginger vinegar juice, and dip the crab in ginger vinegar juice to eat. Because crabs are cold, ginger vinegar juice plays a neutralizing role.
Peace in the four seasons
Recommended home cooking practices:
Materials for stir-frying four-color vegetables: half a root of Chinese yam, peas 150g, red pepper 1 slice, auricularia auricula 1 teaspoon, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, chicken essence 1 teaspoon, proper amount of water starch,
Practice steps:
1. Prepare the required materials. Soak auricularia auricula in warm water in advance, soak auricularia auricula, scrape the skin of yam and wash it. Choose two ends of peas and wash them.
2. Pedicel and seed the red pepper, cut it into rhombic slices, cut the yam into slices with an oblique knife, then soak the yam slices in clear water and add a few drops of white vinegar to prevent the yam from oxidation and blackening.
3. Add water to the pot and bring it to a boil. Blanch peas, yam slices and auricularia auricula in a pot for about 2 minutes, and take out all the ingredients together. The cooking time of these ingredients is almost the same, and there is no need to blanch separately.
4. Immediately put it in cold water for cooling, so that the ingredients can be cooled quickly, and then take it out and drain it for later use. After blanching, immediately put it in cold water to cool, which can not only keep the crisp taste of the ingredients, but also keep the bright color.
5. Add oil to the pot and heat it. Add Jiang Mo and minced garlic and stir-fry until fragrant. Add red pepper and stir-fry until the color becomes dark.
6. Add yam, fungus and peas, stir-fry for half a minute, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch, thicken evenly, stir-fry evenly with high fire, and the sauce is transparent. Turn off the fire and take out the pot. A plate of four-color stir-fried dishes with all colors and flavors is ready.
Make money, make a lot of money
Recommended food practices:
Materials required for lettuce in oyster sauce: 1 lettuce, proper amount of oil and salt, 4 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of chicken essence, 1 tablespoon of soy sauce, half a tablespoon of starch, a little sugar,
1. It uses ball lettuce, also called lettuce, round lettuce, etc. Lettuce means "money for survival".
2. Peel the lettuce leaves, rinse them, drain the water, and then tear the leaves into large pieces.
3. Cut garlic into powder, add half a bowl of water to the bowl, then add oyster sauce, starch, chicken essence, soy sauce, a little salt and sugar, and mix well.
4. Add water to the pot to boil, add a little salt and a few drops of oil, blanch the lettuce 10- 15 seconds, and take out the lettuce.
5. After the lettuce is taken out, immediately put it in cold water, let the lettuce cool quickly, and take it out and drain it.
6. Code the lettuce on the plate for later use.
7. Put oil in the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until fragrant.
8. Stir the prepared juice evenly, pour it into the pot, heat until the juice becomes sticky, and turn off the fire.
9. Pour the juice on the lettuce on the plate, and a plate of crispy and delicious lettuce in oyster sauce will be ready.
Happy ever after (soup)
Recommended food practices:
The materials required for the yam bone soup are: pork spine 1 kg, yam 1 root, fresh corn 1 root, 7-8 grains of Lycium barbarum, salt, onion 1 segment, 3 slices of ginger, 2 tablespoons of cooking wine, white pepper 1 teaspoon,
Practice steps:
1. Soak pig bones in clean water 1 hour, and soak some blood in the bones.
2. Peel and wash the yam, cut it into hob blocks, put it in clean water, and soak it in a few drops of white vinegar for 10 minute, so that the yam color will not be oxidized to black. Cut the corn into sections and use fresh corn or quick-frozen corn.
3. Add cold water to the pot, put the pig bones into boiling water, add 65,438+0 tablespoons of cooking wine, boil, skim off the floating blood foam, cook for 4-5 minutes, take out the bones, and put them into clean water to wash off the blood foam.
4. Put the bones into the casserole, add hot water, add enough water at one time, and then add onions, ginger slices and cooking wine.
5. Bring to a boil, cover the pot and turn to low heat 1 hour. It's time. Pick out the onions.
6. Add corn and yam, bring to a boil over high heat, turn to low heat and continue to cook for 40 minutes. Season with salt, add Lycium barbarum and cook for a few minutes, turn off the heat, sprinkle with white pepper and stir well. A pot of nourishing soup with rich flavor and nutrition is ready.