Guide to this issue: New Year's Eve, share 16 home cooking, delicious and well done, don't worry about making New Year's Eve.

On the New Year's Eve, the dishes must be rich, and the big fish and meat are filled with a table. In addition to big fish and big meat, the New Year's Eve dinner should be accompanied by some home-cooked dishes to adjust the taste. Moreover, the cooking method is simple, the dishes are served quickly, and the dishes can be served by simply frying.

New Year's Eve, share 16 home cooking, delicious, simple and easy to cook. At home, diners can help themselves, pick a few favorite dishes, learn to cook for their families, and don't have to worry about cooking New Year's Eve, so as to be praised. Let's see what we have:

Sausage fried peas required materials: 4 Cantonese sausages, peas 150g, proper amount of oil and salt, onion 1 slice, ginger 1 slice, 2 cloves of garlic, half a tablespoon of cooking wine and proper amount of water starch.

Practice steps:

1. Prepare the required materials and break off both ends of peas by hand. If there is old silk, tear it off and wash the peas for later use.

2. Add water to the steamer and bring to a boil. Put the sausage into the pan, put it into the steamer, steam it in water, and steam it after SAIC 10 minute. Take out the sausages and let them cool.

3. Add water to the pot to boil, add a little salt, pour a few drops of oil, blanch the peas for about 2 minutes, blanch the peas until the color turns dark green, and take out the peas. When the peas are blanched, add salt to the water and drop a few drops of oil to make the peas greener and have a taste at the bottom.

4. After the peas are fished out, immediately put them in cold water to cool them quickly, and then fish them out and drain them for later use. Blanch peas with cold water immediately after blanching, which can keep the crispy taste of peas and prevent the color from turning yellow.

5. Slice the cold sausage with an oblique knife, not too thin, cut the onion into chopped green onion, dice the ginger and slice the garlic.

6. Add oil to the pot and heat it. Add chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant. Stir-fry the sausage a few times and stir-fry the sausage to get some oil.

8. Add peas, pour in a little cooking wine, stir-fry evenly over high fire, add a little water starch to thicken, stir-fry evenly over high fire, turn off the fire and serve.

Ingredients for stir-frying four-color seasonal vegetables: peas 150g, yam 200g, edible fungus, carrot 1 segment, oil and salt, garlic 3 cloves, chicken essence 1 teaspoon, and water starch.

Practice steps:

1. Prepare the required materials, soak dried fungus in advance, soak dried fungus in clear water for about 2 hours, remove the head of peas, wash and peel carrots.

2. Cut the yam into pieces, soak it in clear water and drop a few drops of vinegar, so that the yam color will not be oxidized to black. Slice the carrot. Pat garlic and cut it into minced garlic.

3. Add water to the pot. When the water boils, put the yam slices and carrot slices into the pot and blanch for about 1 minute, and take out the yam and carrot slices.

4. After taking out the yam and carrot slices, immediately put them in cold water for cooling, and take them out and drain them. After blanching the yam, immediately put it in cold water to cool it, so as to keep the crisp taste of the yam without overdoing it.

5. Add a few drops of oil and a little salt to the water in the pot, add peas and fungus to blanch, blanch the peas until the color turns dark green, remove the peas and fungus together, put them in cold water and drain. When scalding peas, add a little salt and a few drops of oil to the water, which will make the peas greener and cool them in cold water.

6. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Fried garlic.

7. Add peas and fungus, stir-fry evenly over high heat, and stir-fry for about half a minute.

8. Add yam and carrot slices, then add chicken essence and appropriate amount of salt, stir-fry evenly over high fire, pour a little water starch and a little sesame oil, stir-fry evenly over high fire, turn off the fire and serve. A plate of four-color seasonal vegetables with good color and fragrance is ready.

Materials required for moo Shu pork: 2 eggs, auricularia auricula 1 handle (dry), Flammulina velutipes 1 handle (dry), pork 150g, proper amount of oil and salt, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, half a spoonful of cooking wine, and half a spoonful of white pepper.

Practice steps:

1. Soak the day lily and fungus with cold water 1-2 hours in advance, and soak the day lily and fungus well.

2. Pick and wash the day lily, remove the roots of the fungus and tear it into small flowers.

3. Beat the eggs into a bowl and mix well. Slice pork, add cooking wine and white pepper, then add starch, and marinate for 10 minute. The fried sliced meat tastes tender and smooth, and it is not fishy or firewood.

4. Heat the oil in the pot, pour in the egg liquid, spread it out, and fry the egg into pieces after the egg liquid solidifies slightly. Take out the egg pieces for later use.

5. Add chopped green onion, Jiang Mo and garlic slices, stir fry, stir fry the meat slices until the color turns white. Don't fry the meat for too long, just turn white. If you fry it for too long, it will taste old.

6. Add auricularia and daylily and stir fry 1-2 minutes.

7. Add scrambled egg pieces, add salt, stir fry quickly and evenly on high fire, turn off the fire and serve.

Materials required for four-color stir-fried yam: yam 250g, celery 1 bar, edible fungus, carrot 1 section, oil and salt, ginger 1 slice, garlic 2 petals, chicken essence 1 teaspoon, and water starch.

Practice steps:

1. Prepare the required materials, soak auricularia auricula in warm water in advance 1-2 hours, soak auricularia auricula, peel yam and carrot, wash, remove leaves and roots from celery, and wash.

2. Remove the roots of auricularia auricula and tear it into small flowers, cut celery into sections with an oblique knife, cut carrots into rhombic pieces, cut yam into rhombic pieces, put them in clean water, and add a few drops of vinegar, so that the yam pieces will not be oxidized and blackened.

3. Boil the pot with water, add a little salt, add celery pieces, carrot slices and yam slices, and blanch until the celery becomes darker. Take out the vegetables together and add salt to the water to make the vegetables greener.

4. Drain the water in cold water, so as to keep the crisp and tender taste of vegetables. If it is not cold water, the color of the dish will turn yellow and the taste will not be crisp and tender.

5. Heat the oil in the pan, add ginger slices and garlic slices and stir-fry until fragrant, then add fungus and stir-fry for 1-2 minutes.

6. Add celery, yam and carrot slices, add appropriate amount of salt and chicken essence, stir-fry quickly and evenly over high fire, pour in a little water starch to thicken, stir-fry evenly over high fire, turn off the fire and serve.

Materials needed for fried cuttlefish fry with leek: cuttlefish fry 250g, leek 1 handful, proper amount of oil and salt, 2 slices of ginger, cooking wine 1 spoon,

Practice steps:

1. Squid larvae are frozen squid larvae, which are sold in supermarkets and online. Everything is clean and easy to use. Firstly, the frozen squid larvae are naturally thawed in cold water, and then melted. Select the old leaves of leek and rinse them with clear water.

2. When the leek is cut, the roots are stained with sediment, which is difficult to clean. First cut off a short section near the root, then cut the leek into inches and separate the leek leaves from the leek stems.

3. Boil the pot with boiling water, pour the cooking wine, put the squid larvae into boiling water, and blanch in the water for about 1 min. Squid larvae are easy to cook, so don't cook them too hot. The cooking wine can remove the fishy smell of squid larvae.

4. After the squid larvae are fished out, they are immediately put into cold water for cooling, and the squid larvae are fished out to keep their fresh and tender taste.

5. Heat the oil in the pot, add the Jiang Mo and stir fry until fragrant, then add the leek stalks and stir fry evenly, first add the leek stalks and then add the leek leaves, so that the leek stalks and the leek leaves will be cooked at the same time, and the leek leaves will not be over-fried.

6. Add leek leaves, cuttlefish larvae and salt, stir fry quickly and evenly over high fire, turn off the fire and serve. When frying, the fire quickly stirs up.

Raw cooking materials: Chinese cabbage 1 kg, pork fat 100 g, proper amount of oil and salt, 3 cloves of garlic,

Practice steps:

1. Wash the Chinese cabbage, drain the water, and cut off the older roots.

2. Then cut the cabbage into long sections with an oblique knife.

3. pat the garlic and cut it a few times, not too broken. Pork fat is diced. Without diced pork fat, this dish will lose its soul. If you stir-fry the heart with diced pork fat, the fried food will be more fragrant.

4. Heat oil in the pot, add diced meat and stir fry until the color turns yellow, and stir fry diced meat.

5. Add garlic and stir-fry, and the garlic is bursting.

6. Stir-fry the Chinese cabbage until it is slightly soft and the leaves are wilting, add salt, stir-fry evenly on high fire, turn off the fire and serve. A plate of crispy and fragrant raw fried cabbage is ready.

Materials required for oil-wheat dish of fermented soybean and shad: half a catty of oil-wheat dish, canned soybean and shad 1 can, proper amount of oil and salt, 2 cloves of garlic,

Practice steps:

1. Peel off the leaves of oil wheat vegetables, wash them and drain them.

2. Cut the lettuce into sections, pat the garlic, and then slice the garlic.

3. Open the can, cut the shad into sections, and separate the shad from the lobster sauce.

4. add oil to the pot and heat it. Add lobster sauce and minced garlic and stir-fry until fragrant.

5. Stir-fry oil wheat vegetables over high fire until the color turns dark green.

6. Add shad, stir well, turn off the fire and serve. A plate of fragrant black bean sauce, shad and oil wheat vegetables is ready.

Materials for stir-frying lotus root vegetables: broccoli 1, dried fungus 1, lotus root 1, carrot 1, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.

Practice steps:

1. Prepare the required materials, soak the dried fungus in advance, and scrape off the skin of the lotus root.

2. Cut the lotus root into pieces, put it in clear water, and add a few drops of white vinegar, so that the color of the lotus root slices will not turn black. Divide the broccoli into small flowers, add a little salt in clear water and soak the broccoli for about 15 minutes, which can remove pesticide residues and soak the insects in the vegetables. Slice carrots and tear fungus into small flowers.

3. Add water to the pot to boil, add a little salt, drop a few drops of oil, add broccoli and carrot slices, blanch the broccoli until the color turns dark green, and remove the broccoli and carrot slices together. When blanching broccoli, adding a little salt to the water will make the color of broccoli greener.

4. After taking out the broccoli and carrot slices, immediately put them in cold water for cooling, so that the broccoli can be cooled quickly. Take out the broccoli and drain for later use. After blanching the broccoli, immediately put it in cold water to cool it, so as to keep the broccoli crisp and tender and the color will not turn yellow.

5. Boil the water in the pot again, add lotus root slices and auricularia auricula to blanch for about 1 min, take out the lotus root slices and auricularia auricula together, cool them in cold water, and take out and drain the water for later use.

6. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add fungus and lotus root slices and stir-fry evenly.

7. Add broccoli and carrot slices and stir-fry evenly, then add salt and chicken essence, pour in appropriate amount of water starch, stir-fry until the soup wraps the ingredients, turn off the fire, and serve out. A dish of vegetables with good color and flavor is ready.

Materials required for the old chef's cabbage: 5-6 slices of cabbage, auricularia auricula 1 teaspoon, pork 100g, vermicelli 1 spoon, proper amount of oil and salt, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, and half of cooking wine.

Practice steps:

1. Fans need to be soaked in advance. Put the dried vermicelli into a pot, pour in hot water, scald the vermicelli until it becomes soft, then soak it in warm water for 1-2 hours, and soak the vermicelli until there is no hard core. Soak auricularia auricula in warm water 1-2 hours to soak auricularia auricula.

2. Wash the cabbage, drain the water, and tear the cabbage leaves into pieces by hand.

3. Cabbage is cut in half along the length with a knife, and then sliced with an oblique blade. Slicing Chinese cabbage slices with large incision can better taste.

4. Slice the pork, pork belly tastes better, chop the onion into chopped green onion, dice the ginger, pat the garlic with a knife, and then cut it into powder. Cut the dried peppers into sections, but don't cut the pepper seeds.

5. Heat the oil in the pan, stir-fry the meat slices until the color turns white, add chopped green onion, Jiang Mo and dried Chili slices, and stir-fry until fragrant.

6. Pour in cooking wine and soy sauce, stir well and remove the fishy smell of the meat slices.

7. Add Chinese cabbage slices and black fungus, stir-fry over high fire, stir-fry Chinese cabbage until it is broken, pour rice vinegar, add pepper powder and stir-fry evenly.

8. Add the soaked vermicelli, then pour in the soy sauce to adjust the color, add salt, chicken essence and minced garlic, stir fry over high fire, stir fry the vermicelli until transparent, then turn off the fire and serve. A delicious old chef cabbage is ready.

Stir-fried cucumber with shrimp Ingredients: cucumber 1, shrimp 200g, proper amount of oil and salt, ginger 1, pepper 1/2 teaspoons, cooking wine 1/2 teaspoons, chicken essence 1 teaspoon, starch.

Exercise:

1. Thaw the shrimps in advance, remove the shrimp line, wash, control the water, and cut the ginger into small pieces.

2. Put the shrimp in a bowl, add pepper and a little salt and mix well, then add 1/2 tablespoons starch and mix well.

3. Peel and wash the cucumber, cut it with a long knife, split it in two, and cut the cucumber into pieces with an oblique knife.

4. Add oil to the pot and bring to a boil. Add ginger slices and stir-fry until the color turns red.

5. Add cucumber, stir fry for 1-2 minutes, pour cooking wine, add salt and chicken essence, stir fry evenly, pour water starch to thicken, and turn off the heat to serve.

Materials for stir-fried shrimp with peas: 250g of frozen shrimp, 250g of peas, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1/2 teaspoons, proper amount of water starch, cooking wine 1/2 teaspoons, and white pepper 1/2 teaspoons.

Practice steps:

1. Thaw the frozen shrimp with cold water at room temperature, take out the shrimp, wash it and drain it. If there is no shrimp, remove the head and shell of the shrimp, or remove the silk at both ends of the pea and wash it.

2. Peel the carrot and cut it into diamond-shaped pieces, chop the garlic and slice the shrimp with a knife to make the taste easier. Add a little salt, cooking wine, white pepper, then add starch, mix well and marinate for 10 minute.

3. Boil the pot with boiling water, add a little salt and a few drops of oil to make the peas greener. Add peas and carrot slices and blanch the peas until the color becomes dark.

4. Put the peas in cold water to cool, and take out the water for later use. After the peas are frozen, the taste of peas can be kept crisp and tender.

5. Heat the pan, add the shrimps and stir fry until the color turns red.

6. Add minced garlic and stir-fry until the minced garlic smells like garlic.

7. Add peas and carrot slices, salt and chicken essence, stir fry quickly and evenly over high fire, pour in a little starch, stir fry a few times, turn off the fire and serve.

Materials required for stir-frying mushrooms with broccoli: broccoli 1, white mushroom 120g, crab mushroom 120g, carrot 1, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic and sesame oil/kloc.

Practice steps:

1. Prepare the required materials. When shopping for broccoli, generally do not buy yellow broccoli. Generally, it is left for a long time, which causes the flowers to turn yellow or green. This is trite or too mature. Broccoli just picked is usually light green and moist. On the contrary, if the incision is dry and accompanied by redness and swelling, it means that the picking time is long and not fresh, and water and nutrition have been lost.

2. Cut off the roots of white jade mushrooms and crab mushrooms with a knife, then divide the mushrooms into small flowers and wash them.

3. Divide broccoli into small flowers and soak it in light salt water for 10 minute to remove pesticide residues and soak cabbage caterpillar in vegetables.

4. Peel and wash carrots, cut them into rhombic slices, put the starch in a small bowl, add 4-5 tablespoons of water, add salt and chicken essence, and stir well until the juice is thick.

5. Add water to the pot to boil, add a little salt, a few drops of oil, blanch broccoli, blanch broccoli until the color turns dark green, and take out broccoli.

6. After the broccoli is taken out, immediately put it in cold water to quickly cool down, take it out and drain it for later use. When blanching broccoli, adding a little salt and a few drops of oil to the water will make the color of broccoli greener. After blanching, immediately put it in cold water to cool, which can keep the crisp taste of broccoli and the color will not turn yellow. Before frying broccoli, blanching is a trick to fry broccoli, which is green in color and crisp in taste.

7. Boil the water in the pot again, add Pleurotus eryngii and Crab-flavored mushrooms, blanch the mushrooms until the color becomes soft, remove the mushrooms, drain the water for later use, and blanch the mushrooms in water before frying, which can remove the odor and impurities of the mushrooms.

8. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices and stir-fry until the color becomes dark. Add mushrooms and stir fry 1-2 minutes.

9. Add broccoli and stir-fry evenly, pour in the prepared starch, thicken, stir-fry the soup with high fire and thicken, pour in sesame oil, stir-fry evenly, turn off the heat and serve.

Materials required for sliced mushrooms: sliced mushrooms (fresh) 1 kg, 2 peppers, pork 100 g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon.

Practice steps:

1. Remove seeds and pedicels from Zanthoxylum bungeanum, slice, slice pork, add cooking wine and starch, grab well, and marinate 10 minute. After the meat slices are marinated, the fried meat slices are tender, smooth, not firewood and not fishy.

2. Add water to the pot and bring it to a boil. Put the mushrooms in the pot and cook for 2-3 minutes. Take out the mushrooms.

3. Take out the mushrooms, put them in cold water, take them out and drain them for later use.

4. Heat the oil in the pot, add the sliced meat and stir fry until the color turns white. Add chopped green onion, Jiang Mo and garlic and stir well.

5. Add the mushrooms and stir well for 1-2 minutes.

6. Add pepper slices, oyster sauce, soy sauce and a little salt, stir fry evenly, turn off the fire and serve. A plate of fresh, fragrant and tender sliced mushrooms is ready.

Materials required for stir-frying meat with garlic moss: garlic moss 300g, pork belly 100g, proper amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, light soy sauce 1 tablespoon,

Practice steps:

1. Pinch off the older parts of garlic moss by hand, wash and drain.

2. Cut the garlic moss into inches.

3. Pork belly is cut into slightly thick silk. Pork belly is the meat, and fried garlic moss tastes delicious. If you use lean meat or tenderloin, shred it and marinate it with starch, the fried pork will taste tender, and the pork belly will not need to be marinated.

4. Boil the pot with water, add a little salt, blanch the garlic moss until the color turns dark green, and remove the garlic moss.

When scalding garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching water can remove the spicy taste of garlic moss, shorten the frying time of garlic moss and make garlic moss easy to taste.

5. Quickly put the blanched garlic moss into cold water to cool, remove and drain for later use. Blanched garlic moss and cooled in cold water, so that the color of garlic moss will not turn yellow and the crispy taste of garlic moss can be maintained. If the garlic moss is not cold after blanching, it will still be warm and turn yellow after a while.

6. Heat the oil in the pot, add the pork belly and stir fry, and stir fry the pork belly to get oil.

7. Pour in soy sauce and cooking wine, stir-fry shredded pork and color. Cooking wine has the function of removing fishy smell, so the fried shredded pork is not fishy.

8. Add garlic moss, add salt, stir-fry evenly on high fire, turn off the fire and serve. A plate of shredded pork with garlic moss is ready.

Ingredients for braised mushrooms in oil: 500g of mushrooms (fresh), half a cucumber, appropriate amount of oil and salt, onion 1 segment, 2 cloves of garlic, 1 tablespoon of soy sauce 1 tablespoon of oyster sauce, and appropriate amount of water starch.

Practice steps:

1. Cut off the roots of mushrooms and wash them.

2. Boil the pot with boiling water, add the mushrooms and blanch until soft, and remove the water. It is easy to hide impurities in the folds of mushroom umbrella cover. Boiling water can remove impurities and odor and keep the taste of mushrooms pure.

3. Slice the mushrooms, slice the cucumbers, slice the onions and chopped green onion, and slice the garlic.

4. Heat the oil in the pot, add chopped green onion and ginger slices and stir fry.

5. Add mushrooms and stir fry 1-2 minutes. Pour a little water, add soy sauce, boil and stew for a few minutes.

6. Add cucumber slices and oyster sauce, add a little salt, pour in appropriate amount of water starch, heat over high fire until the soup thickens, stir well, pour in sesame oil, turn off the fire and serve out.

Materials for stir-fried shredded pork with pepper: 250g pork belly, 2 red peppers, 3 peppers, 5 dried peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, cooking wine 1 tablespoon, soy sauce 1 2 tablespoons, and sugar1tablespoon.

Practice steps:

1. Slice pork belly, remove the pedicle and seeds from green pepper, obliquely cut into pepper rings, cut dried pepper into small pieces, remove the seeds from pepper, cut onion into chopped green onion, shred ginger and slice garlic.

2. Heat the oil in the pot, stir-fry the pork belly, stir-fry the pork belly for oil, take out the pork belly and leave the oil in the pot.

3. Add chopped green onion, shredded ginger, garlic slices and dried peppers and stir-fry until fragrant. Add green pepper and stir-fry until the pepper is slightly wrinkled.

4. Stir-fry pork belly slices with green pepper, pour in soy sauce, cooking wine, add a little salt and sugar, stir fry quickly and evenly, turn off the fire and serve.