Sweet-and-sour tenderloin is a favorite dish for children at home. The crispy and tender meat strips outside are wrapped in sweet and sour juice to stimulate appetite, and the tomato sauce wrapped outside is red and bright, which is very festive to watch, meaning that everyone is thriving in the new year;

Raw materials: pork 250g, flour 40g, corn starch 40g, salt, cooking wine, edible oil, tomato sauce, white sugar, white vinegar and white sesame;

The practice of sweet and sour tenderloin

1, the prepared pork tenderloin is cut into strips, the size and length are determined according to preferences, the cut meat is put in a bowl, a little salt and cooking wine are added, mixed evenly, marinated for 10 minutes, and the bottom flavor is added;

2. Mix the sweet and sour juice of the sweet and sour tenderloin. Add 3 tablespoons of tomato sauce about 30g, 3 tablespoons of white sugar about 30g, 2 tablespoons of vinegar 20g, a little salt, 1 teaspoon of starch about 5g, and 60g of clear water to the bowl. The ratio of tomato sauce to sugar should be the same, and the salt should be less. Adding salt can highlight the sweet and sour taste. Stir well and set aside.

3. Then mix a batter wrapped in meat. Add 40g flour, 40g corn starch, 10g cooking oil and 90g clean water to the bowl and stir evenly until the batter is in a flowing line state.

4. Pour the marinated meat into the batter and mix it evenly, so that the surface of the meat is evenly covered with a layer of paste. When it is ready, it can be fried in the pot;

5, add oil to the pot, the oil temperature is 60% hot, put the meat wrapped in batter in strips to avoid sticking together, pay attention to stirring when frying until the surface is yellowish, and then remove it;

6. Raise the oil temperature to 70% heat and fry it again until the surface is golden;

7. When frying again, start another pot, add a little cooking oil to the pot, add the prepared sweet and sour juice, stir evenly, stir until the sweet and sour juice becomes thick, remove the fried tenderloin, quickly stir evenly, and take out the pot;

8, sprinkle with cooked white sesame seeds, sweet and sour sweet and sour tenderloin is ready;

Second, litchi shrimp balls-happy

The main material of litchi shrimp balls is fresh shrimp, and there are many ways to make fresh shrimp. The litchi shrimp balls shared today are more complicated, which takes a lot of time compared with simple boiled shrimp, but they are beautiful and delicious. Shrimp is an indispensable dish in the New Year's Eve. As the old saying goes, "A shrimp in the New Year means that everyone is happy in the new year, so shrimp is essential in the New Year's Eve. Just choose your favorite way."

Raw materials: 500g fresh shrimp, 50g fat meat, appropriate amount of crispy flower grains, a little onion, ginger and garlic water, one egg white, starch 1 spoon, salt and pepper;

Practice of Litchi Shrimp Ball

1, 500g of prepared fresh shrimp, remove the shrimp line and peel off the shell, which requires patience;

2. After the shrimps are peeled off, wash them in water for several times. After cleaning, dry them and set them aside for later use.

3. Cut the prepared 50g fat meat into cubes, and then chop it as finely as possible. Adding a little fat meat when making shrimp balls will make the shrimp balls taste better.

4. Then put the prepared shrimp meat on the chopping board, pat it flat, put the chopped fat after patting it flat, chop the shrimp with the back of a knife, and mix the two ingredients together;

5, chopped shrimp meat in a bowl, add 2 spoonfuls of onion, ginger and garlic water, a spoonful of salt, a little pepper to deodorize, an egg white, a little starch, stir evenly in one direction, and then beat it for a while until the chopsticks can stand up;

6. Pour the prepared crispy flowers into the bowl, which can be bought in the market or online;

7. Squeeze the prepared shrimp into balls, roll the squeezed balls in crispy flowers, and evenly wrap a layer of crispy flowers on the surface. When all are done, you can fry them in the pot;

8. When the oil temperature is 50% hot, put the shrimp balls in, fry them on low fire, fry them until they float on the surface, and fry them.

9, delicious lychee shrimp balls are ready;

Third, the braised hoof is fat and moist.

Toilets are common in some important occasions, such as wedding banquets, New Year's Eve dinners, etc. The prepared braised hoof is ruddy, rich in oil and collagen, and tastes soft and greasy, so braised hoof is a hard dish, which also means that the house is fat and moist;

Raw materials: hoof 1 piece, ginger, onion, cooking wine, soy sauce, soy sauce, crystal sugar, dried pepper, star anise, fragrant leaves, pepper, fennel and cinnamon;

The practice of braising hoof in soy sauce

1, the big hoof rafters bought home are cleaned first, and then cleaned after the surface is burnt with hair;

2. Soak the hoof in water, put it into the pot in cold water, add ginger slices, onion segments and cooking wine to remove the smell, boil it over high fire, skim off the floating foam on the surface after boiling, and continue cooking for about 5 minutes;

3, stir-fry a sugar color in another pot, add cooking oil and appropriate amount of rock sugar to the pot, boil the rock sugar with a small torch until it turns into a jujube red, put it in the hoof, turn it over after one side is colored, and let the other side also be colored;

4. After the pig's trotters are colored, add a proper amount of hot water into the pot and start seasoning. Ginger 1 chunk, 3 dried peppers, star anise 1 piece, 2 fragrant leaves, 2g pepper, 2g fennel and half a piece of cinnamon, put all the prepared spices in, add a proper amount of light soy sauce and a little light soy sauce, stir well, and cook with strong fire after the taste is adjusted.

5. Pour the boiled hoof soup into the electric pressure cooker together, and press a button with relatively high pressure. If there is no electric pressure cooker, you can use the pressure cooker and press it for about 40 minutes;

6. Take the pressed hoof out of the pot and put it on the plate, then put some soup in the pot and boil it. Add some water starch to thicken the soup. After the soup is adjusted, pour it on the hoof, and the braised hoof will be ready.

7, the braised hoof is ready, soft and rotten and boneless;

Four, white-cut sheep meat-beaming

Eating mutton on New Year's Eve means jubilation, and there are many ways to make mutton, such as sauteed mutton with onion, mutton soup, white-cut mutton, braised mutton, etc. Today, I share with you the simplest white-cut mutton, which is simple but delicious, and can be eaten for a while at a time, which is simple and convenient;

Raw materials: 750g of lamb chops, a small piece of ginger, 3g of angelica dahurica and 3g of white pepper;

Method of white-cutting sheep meat

1, clean the fresh mutton bought home, soak it in clear water 1-2 hours, soak out some blood, and clean it again;

2. Soak the soaked mutton first, add a proper amount of cold water and ginger slices to the pot, boil it over high fire, cook it for about 2 minutes after the fire is boiled, and then take it out and clean it in warm water;

3. Prepare the spices used to make white-cut sheep meat, and put 5 slices of ginger, 3g of angelica dahurica and 3g of white pepper in the package;

4. Put the cleaned mutton in the pot and add the material package. There is no need to add cooking wine and salt here. Pour in the clean water without mutton, cover it and boil it over high fire.

5, after the fire is boiled, turn to a small fire and cook for another hour. It will be better to stew with a small fire, and the shrinkage will not be too serious. When it is cooked with chopsticks, it means that it is cooked;

6. After cooking, put it inside and soak it for about 3 hours, so that the mutton can better absorb the soup;

7. Take out the soaked mutton, let it cool, wrap it in plastic wrap, put it in the refrigerator for a while and then slice it. It will be easier to cut, and it will be cooked at one time. You can cut it in several times and cook it several times.

8. Adjust the dipping sauce, prepare a bowl, add appropriate amount of Jiang Mo, chopped green onion, garlic paste, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tsp of sugar, 4 tablespoons of soup and a little sesame oil into the bowl, and stir evenly;

9. The cut mutton sauce is very delicious;

Five, sour soup tripe-bullish

The new year is a new beginning. In the new Year of the Ox, I wish you all the best. Beef is also an essential dish on the dinner table, such as braised beef, beef soup, braised beef, etc. Today, we will not make a fuss about beef, but have a new way to eat tripe, which is simple and delicious.

Raw materials: tripe, Flammulina velutipes, thousand sheets, pickled fish seasoning package, shallots, garlic, millet spicy, coriander;

The practice of sour soup tripe

1, the tripe bought home needs to be cooked first after it is cleaned. If it is cooked, this step can be ignored;

2. Slice the cooked tripe obliquely, and then prepare the side dishes. Cut off the roots of Flammulina velutipes, clean and tear them into small pieces, shred thousands of pieces, cut shallots into chopped green onion, minced garlic, sliced millet and chopped parsley;

3. Add the base oil to the pot, and the oil temperature is 70% hot. Add the pickled cabbage package in the pickled fish directly, stir-fry with strong fire, stir-fry the pickled cabbage to give a fragrance, add the prepared Flammulina velutipes, thousands of pieces of boiled water, and then add the seasoning package of the pickled fish. Add the package directly without seasoning yourself, and boil it with strong fire;

4. After boiling, put the cut belly slices in, cook for 2 minutes on high fire, and pour them out and put them in pots;

5, sprinkle with a little chopped green onion, minced garlic and millet spicy, sprinkle with hot oil to stimulate the fragrance, sprinkle with coriander, and the delicious sour soup tripe will be ready;

Six, yellow croaker baked rice cakes-more than a year, step by step.

Fish is essential on the dinner table of the New Year's Eve. There are many choices and practices of fish. Today, we share with you the yellow croaker baked rice cake, and both fish and rice cake are available at the same time. One dish has two good meanings, which means that there is more than one year, and it is promoted step by step;

Raw materials: yellow croaker 1 strip, chafing dish rice cake, ginger, onion, shredded green and red peppers, cooking wine, soy sauce, soy sauce, salt, sugar and oyster sauce;

Practice of burning rice cakes with yellow croaker

1, the yellow croaker should be cleaned first, and you can buy it home and handle it yourself or ask the stall owner to do it for you;

2. Apply a layer of cooking wine and onion, ginger and garlic juice to the surface of the cleaned yellow croaker, and marinate for 15 minutes, which can better remove the fishy smell;

3, the salted yellow croaker dries the water on the surface and puts a flower knife on the surface to better taste;

4, add oil to the pot, the oil temperature is 70% hot, and the yellow croaker is put into the pot. When the oil temperature is high, the fish skin can be fried quickly until it is set. After one side is fried until golden, turn over and fry the other side, and fry both sides until golden;

5. After both sides are fried to golden brown, add ginger slices, millet chili and green onions into the pot, saute until fragrant, add appropriate amount of water after the fragrance bursts, start seasoning, add a little salt, cooking wine, soy sauce, soy sauce and white sugar to refresh, stir well, boil over high fire, and then turn to low heat for a while;

6. Cook the yellow croaker, then put in the prepared rice cake strips, and continue to cook for a while with low fire. The rice cake is easy to stick to the pot, and stirring can avoid pasting the pot;

7. Boil the rice cake until it is soft and cooked. Both the yellow croaker and the rice cake are put out and put on a plate. Clean the ingredients in the pot with a colander. Boil the fish soup with a little water starch and hook the sauce.

8, pour the sauce on the fish, sprinkle the surface with green and red pepper shreds, and the delicious yellow croaker baked rice cake will be ready. I wish you all "more than one year, rising steadily" in the new year;

Seven, rice cooker roast chicken-good luck

Chicken is indispensable on the dinner table of the New Year's Eve, which means good luck. This is a good color. The roast chicken cooked in this rice cooker today is simple and convenient. It can be cooked in the pot, and the chicken is tender, juicy and tasty.

Raw materials: one Sanhuang chicken (about 1000g), half onion, ginger, green onion, salt, soy sauce, soy sauce, white sugar and honey;

Practice of roasting chicken in electric rice cooker

1, prepare a three-yellow chicken about 2 kg, not too big, too big to be cooked easily, clean the chicken, remove the chicken butt and head,

2. Punch holes in the chicken surface with toothpicks after cleaning, which makes it easier to marinate and taste. Add salt 1 spoon, 2 tablespoons soy sauce 1 spoon, oyster sauce 1 spoon, white sugar 1 spoon, honey 1 tablespoon, etc. Dip sauce in every place as far as possible, spread it evenly, then stuff ginger slices and onions into the chicken belly, cover it with plastic wrap and put it in the refrigerator for one night, so as to be more delicious;

3. Spread a layer of ginger on the bottom of the rice cooker, and then put green onions and onions, so as to avoid direct contact between the chicken and the inner container of the rice cooker. Put the marinated chicken and pour in the marinated sauce. The seasonings inside are all moist and will be released slowly during the heating process, so that the braised chicken will be more fragrant;

4, cover the lid, press the "cooking button", which takes 1 hour, and can be turned over once during the period;

5, such a delicious roast chicken is ready, the whole chicken is very tasty, and it is soft and rotten, and it is tender and juicy inside;

Eight, hot and sour Chinese cabbage-100 wealth, wealth rolling in;

Cabbage has the homonym of "Hundred Treasures", so cabbage series dishes are also essential on the dinner table of New Year's Eve. Today, I will share with you the simplest hot and sour Chinese cabbage, which is rich in nutrition with vegetarian dishes on the dinner table.

Raw materials: 5 Chinese cabbage leaves, dried peppers, millet spicy, minced garlic, salt, soy sauce and aged vinegar;

Practice of hot and sour Chinese cabbage

1, after the Chinese cabbage is cleaned, the vegetable side and the vegetable leaves are cut separately;

2, the pot is hot, add millet spicy and minced garlic to saute, add cabbage and dried peppers, dried peppers don't like to be put in oil first, because it is too easy to fry;

3. Stir-fry until the cabbage is soft and comes out, add the cabbage leaves and stir evenly;

4, seasoning, a little salt, soy sauce, a little more old vinegar, evenly mixed, you can go out of the pot, the old vinegar should be put last, to avoid volatilization, it will not be sour;

5, the home-cooked hot and sour Chinese cabbage is ready, and the hot and sour appetizer is still greasy;

Nine, broth laver core-purple gas from the east

Vegetarian dishes are also essential. The laver core used today has its own high value and purple appearance, which means that purple gas comes from the east.

Raw materials: laver core 1 bar, minced garlic, salt and thick soup treasure;

Practice of seaweed core in broth

1. Clean the prepared laver core and cut it into two and a half. If the skin at the root is old, you can cut off some;

2. Boil the water in the pot, add salt and cooking oil, put in the laver core, blanch it, take it out and put it in cold water;

3, another pot, the pot is hot, add minced garlic and saute, add the soup that has just been blanched, and a third box of thick soup treasure. When the fire is boiled, the laver core will fade after blanching, and the blanched soup will become a faint purple. Cook it with blanched soup, and the cooked color will be more beautiful;

4. After the fire is boiled, add the cooled laver core, boil it again, add a little salt to taste, and put it out of the pot.

5, delicious and beautiful soup laver core is ready;

X. Yuanbao jiaozi-The financial resources are rolling.

Jiaozi is also an indispensable dish at the New Year's Eve dinner, especially in the north. It is a very important custom for families to sit around and wrap jiaozi. Today, I share with you a new look of jiaozi, and make jiaozi into an ingot shape. The ingot symbolizes wealth. I wish you all a new year's financial resources.

Raw material flour 500g, pumpkin puree 250g, pork 300g, fresh bamboo shoots 300g and shrimp 200g；;

The practice of Yuanbao jiaozi

1, add 250g pumpkin puree to the prepared 500g flour, stir it into a flocculent dough, knead it into a smooth dough, and set it aside for later use. The dough made of pumpkin puree and flour is golden;

2. After the dough is mixed, prepare the stuffing. The stuffing can be prepared according to your own preferences. I use fresh bamboo shoots stuffed with shrimps. The shrimps are cleaned and cut into small pieces. Add a little cooking wine and pepper and stir well. Add a spoonful of salt, soy sauce, soy sauce, oyster sauce and white sugar to the prepared meat stuffing, stir well, add a little pepper water after the taste is adjusted, and stir in one direction until you see that the meat stuffing is moist but there is no excess water in the bowl. After the meat is watered, a little cooking oil should be added and stirred evenly. After the winter bamboo shoots are sliced and blanched, they are cooled, cut into diced bamboo shoots, squeezed out of water, and the processed diced bamboo shoots and shrimps are poured into the meat and stirred evenly, so that the delicious shrimp and winter bamboo shoots meat stuffing is prepared.

3. Take out the proofed dough, knead it into long strips, cut it into dough with uniform size, take a dough, roll it thin and round, and roll it into a round dumpling skin with thin edges and a little thicker in the middle;

4. After the dumpling skin is rolled, take a dumpling skin, put stuffing on the dumpling skin, first fold the dumpling skin in half, knead it, and then knead the two ends of the dumpling skin together, so that the jiaozi of Yuanbao is ready;

5. Boil the water in the pot, add a little salt, and pour it into the ingot jiaozi. After the water boils, add half a bowl of cold water, and add cold water for three times. Wait until the ingot jiaozi is cooked until it floats on the surface and becomes bulging.

6, the pot is drained, and the delicious ingot jiaozi is ready;

Eleven, wine dumplings-round and round

Xiaoyuzi symbolizes reunion and reunion. Fermented wine is an essential dessert on the dinner table of Jiangnan people. Today, it is sweet-scented osmanthus fermented rice balls, which have a faint sweetness when drunk in one gulp.

Raw materials: pumpkin balls, fermented grains and sweet-scented osmanthus;

The practice of making dumplings with wine

1, boil the water in the pot, put in the prepared pumpkin balls, boil them over high fire, and turn to low heat until the pumpkin balls float on the surface;

2. At this time, you can add 2 tablespoons of fermented grains and a little osmanthus, stir well, and continue to cook for about 1 minute. The fermented grains can't be cooked for too long, otherwise the taste will be bad;

3. Add the prepared starch thickening, stir while pouring, stir until it is as thick as you like, and turn off the fire;

4. Sprinkle a little dried sweet-scented osmanthus on the pan, and the sweet and warm wine-brewed sweet-scented osmanthus pumpkin dumplings will be ready;

Twelve, fruit platter-bright future

Fruit is the best choice after a big meal. It is rich in vitamins and can relieve greasy food. There is no special stress on fruit platter. Just put all kinds of fruits you like. Colorful fruit platters have unlimited possibilities, just like our life. Every choice will make your life very different, and so will fruit platters. There will be many kinds of collocation and unlimited choices.

Raw materials like their own fruits;

The practice of fruit platter

1, prepare your favorite fruits, wash them and peel them;

2, put the prepared fruits together, which means that the fruit platter with bright future is ready;

Summary: New Year's Eve is the most important dinner in everyone's heart. The 12 dish shared with you today has its own auspicious meaning, which can be adjusted according to preferences and the number of people. You can collect it if you like it!

Thank you for your support!