The Spring Festival is coming, and the New Year's Eve 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 next year, and they will cook some dishes with good meanings.
Are you still worried about what to cook for the New Year's Eve? Don't bother with the New Year's Eve dinner. For 3-4 people, the menu of New Year's Eve dinner is 8 dishes 1 soup, which is well-prepared and has the flavor of the year. The New Year's Eve dinner dishes are generally even numbers, and 8 is an auspicious number, which means that the soup is not a regular dish. Let's take a look at what dishes are available:
Every year is more than auspicious.
Recommended food practices:
Materials required for sweet and sour yellow croaker: Pseudosciaena crocea 1 strip, green beans and corn kernels, oil and salt, onion 1 segment, ginger 1 block, 2 cloves of garlic, cooking wine 1 spoon, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of tomato sauce, 5 tablespoons of water, 5 tablespoons of garlic.
Practice steps:
1. Prepare the required materials and clean up the yellow croaker, especially the black film in the abdomen, and drain the fish.
2. Cut the two sides of the fish a few times diagonally, so that it is easy to taste. Spread salt, white pepper powder and cooking wine evenly on both sides, add onion and ginger slices, and marinate for 10 for a few minutes to remove the fishy smell and taste of the 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 pot, put the croaker in and fry it. First fry the fish on both sides until it is set, take it out, raise the oil temperature, then put the fish in and fry it again, and fry the croaker until it has a hard shell and golden color. Take it out and drain the oil. Fry the fish twice, fry the fish first, then fry at high temperature to force out excess oil and make the surface more crisp. Put the fried fish on a plate for later use.
5. Pour out the oil in the pan, leaving a little base oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, add corn kernels and green beans and stir well.
6. Add tomato sauce and stir-fry for sour taste, then pour in cooking wine, 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 fire when the soup becomes sticky. Pour the prepared sweet and sour juice on the surface of the fish, and a plate of sweet and sour fish is ready.
Rise steadily.
Recommended food practices:
Materials required for braised pork ribs: pork ribs 1 kg, proper amount of oil and salt, onion 1 section, ginger 1 piece, 2 cloves of garlic, a few pieces of pepper 10, 2 pieces of aniseed, 2-3 slices of fragrant leaves, and 0/-dried pepper.
1. Chop ribs into sections.
2. Add cold water into the pot, blanch the ribs, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the ribs. When the ribs are blanched, they should be boiled in 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 boiled ribs, put them in warm water, wash off the blood foam, wash the ribs, take them out, and drain the water for later use.
4. Stir-fry the sugar color, which is a key step to affect the color of braised dishes and finished products. Add oil into the pot, add rock sugar 1 spoon, stir-fry with low fire until the rock sugar melts and turns to brownish red, and the sugar solution turns to brownish red foam and continues to stir-fry. After a while, the color of the foam becomes lighter and turns to golden red, and then the sugar color is fried.
5. After the sugar color is fried, quickly stir-fry the ribs and color them.
6. Add the onion, ginger, garlic, fragrant leaves, pepper, aniseed and dried pepper, and stir-fry until fragrant. Cook cooking wine, braised soy sauce, light soy sauce and stir fry evenly.
7. Add hot water, the amount of water should not exceed the spareribs, bring to a boil with high fire, cover the pot, change to low fire, and fire for about 40-50 minutes.
8. When the time comes, pick out the onion, ginger, garlic, aniseed, fragrant leaves, dried peppers and other seasonings, 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 over the ribs to make them color the same. When a little soup is left, the soup becomes rich. Turn off the fire and put it on a plate. A braised pork rib with good color and flavor is ready.
Make a fortune
Recommended practice:
Materials required for sauce pig's feet: 4 pig's forepaws, proper amount of oil and salt, onion 1 segment, ginger 1 block, 2 cloves of garlic, 2-3 dried peppers, 3 tablespoons of dried yellow sauce, braised soy sauce 1 tablespoon, 2 tablespoons of light soy sauce, cooking wine 1 tablespoon, and soy sauce.
Practice steps:
1. It is best to choose the pig's front paws for the sauce pig hands, and you must buy them with tendons. When buying a pig's paw, let the merchant bake it, so that the pig's paw made in this way has no odor.
2. Soak the roasted pig's paw in warm water for 10 minute, and then wipe it clean with a steel ball.
3. Add water into the pot, add pepper and cooking wine, blanch the pig's feet in cold water, boil the water for 5-6 minutes, take out the pig's feet and rinse them clean. When the pig's feet 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 pat the garlic to crack. The sauce and meat seasoning package is ready-made in the supermarket. A few dollars is a big package, which is made by grinding pepper, aniseed, cardamom, clove, cinnamon, fennel and other seasonings together. It is very convenient to use, and two small packages are enough. It is best to use braised soy sauce for soy sauce. The color is good. The pig's feet with soy sauce are black. Add some water to the dried yellow sauce, stir well and dilute it. Dried yellow sauce is an essential seasoning. If there is no dried yellow sauce, use soybean sauce instead.
5. Add 3-4 tablespoons of oil to the pot, heat it, add the diluted dried yellow sauce, and stir-fry it with low fire, so that the pig's feet made have no smell of raw sauce, and there is some grease in the soup, and the surface of the cooked pig's feet is not dry. Pour in the right amount of water to boil, and the amount of water can not exceed the pig's feet. Add onion segments, ginger slices, garlic grains, dried peppers, soy sauce, sugar, cooking wine and sauced meat into 2 small bags, and add more salt, which is twice as much as the usual amount of salt. Turn off the fire.
6. Put the scalded pig's feet in the inner container of the rice cooker, pour the prepared sauce soup into the rice cooker, and select the cooking function. When the time comes, don't open the lid, stew the pig's feet in it for half an hour, then select the cooking function, continue to stew for half an hour, and then continue to stew for half an hour, with two cooking procedures, half an hour in between, and finally. This is the advantage of using rice cooker to sauce pig's feet, which is stable in heating, saves time, saves trouble and is easy to cook.
Good luck to Ji (chicken) and good luck to Ji (chicken).
Recommended food practices:
Materials required for rice cooker spiced chicken: Sanhuang chicken 1 piece, half onion, appropriate amount of salt, scallion 1 piece, ginger 1 piece, 2 tablespoons oyster sauce, braised soy sauce 1 spoon, 2 tablespoons light soy sauce, half tablespoons white sugar, and spiced powder 1 piece.
Practice steps:
1. Clean up the chicken, remove all the lungs, and wash the abdominal cavity repeatedly, otherwise the chicken will smell. I use Sanhuang chicken, which is not big and weighs about 3 kg. It is just right. The 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 pieces, cut the green onion into sections, slice the ginger, put the oyster sauce, soy sauce, cooking wine, spiced powder, sugar and salt together in a bowl, and stir well, so that the seasoning for pickled chicken is adjusted. Soy sauce with braised soy sauce is good in color, red and bright, and the chicken made with soy sauce is black in color.
3. Put the chicken in the plate, and use toothpicks to prick the whole body of the chicken with toothpicks, especially the thick parts, Dozza, so that the chicken is easy to taste. I directly pinch three toothpicks with my hands, so that it can be pricked faster.
4. Put the chicken in a pot, pour the seasoning, onion and ginger slices of the pickled chicken on the chicken, give the chicken a full body massage with both hands, and rub the seasoning on the chicken for several times to make the chicken tasty. Apply seasoning to the abdominal cavity, seal the mouth of the pot with plastic wrap, and refrigerate the pot in the refrigerator for 1-2 hours, so that the chicken will be better marinated and tasty, and turn the chicken over 1-2 times during this period.
5. When the time comes, take out the pot of pickled chicken, wipe the pickled juice on the surface of the chicken, put the onion and ginger slices and the remaining juice in the belly of the chicken, put the chicken feet in the belly of the chicken, and put the chicken head on the inside of the chicken wings, so that the image of the chicken will look better. Spread the onion on the bottom of the inner liner of the rice cooker, then put 2-3 slices of ginger on it, and put the pickled chicken on the onion.
6. Cover the pot, select the cooking function key and cook a program. If the chicken is bigger, you can cook 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 10, vermicelli 1 handful, proper amount of oil and salt, shallots 1 tree, garlic 1 head, 2 tbsp steamed fish and black soy sauce,
Practice steps:
1. Soak the vermicelli in clear water in advance until it becomes soft. Don't soak your hair in hot water, the vermicelli will break easily. Garlic is minced, and shallots are chopped into chopped green onion.
2. It is also possible to prepare a clean brush or toothbrush. Carefully brush the abalone, 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 mucous membrane on it, which needs 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 stomachs of abalone, and also remove the mouth of abalone. Wash the abalone and drain the water.
5. Cut the abalone meat with a cross knife, which will make it easier to cook and taste. Just cut it 2/3 deep, don't cut it thoroughly.
6. Tie the soaked vermicelli into bundles and make 10 copies. Put the tied vermicelli in the abalone shell, put the abalone on it, make them one by one, and put them on the plate.
7. Add oil to the pot, heat it, add half of minced garlic, stir-fry over low heat, stir-fry garlic until it is fragrant and yellowish in color, add the other half of minced garlic, stir-fry evenly, and turn off the heat. Scoop out the fried garlic and pour it on the abalone respectively. Add water to the steamer and bring to a boil. Put the abalone in a plate, cover the lid, and steam for 7-8 minutes after the water boils. When the time is up, take out the plate.
8. Sprinkle abalone with a little steamed fish soy sauce, then sprinkle with chopped green onion, add oil to the pot and heat it, then sprinkle abalone with a little hot oil to stimulate the fragrance. A plate of abalone with strong garlic flavor 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 crab with a brush, and brush it all over.
2. Add cold water into the steamer and pour cooking wine into it. Crabs don't need to untie the rope. Put the belly of the hairy crabs 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 over high heat. After the water boils, steam for 15 minutes. Crabs are small, so shorten the steaming time appropriately.
3. Cut the ginger into shreds, put it in a bowl, add balsamic vinegar or aged vinegar, add a little seafood soy sauce, stir well, make it into ginger vinegar juice, and dip the crab in ginger vinegar juice to eat. Because the crab is cold, ginger vinegar juice plays a neutralizing role.
Peace in the four seasons
Recommended home cooking practices:
Materials required for stir-frying four-color vegetables: half a root of Chinese yam, Dutch bean 1 50g, red pepper 1 piece, edible fungus 1 teaspoon, appropriate amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, chicken essence1teaspoon, appropriate amount of water starch,
Practice steps:
1. Prepare the required materials. Soak the auricularia auricula in warm water in advance, soak the auricularia auricula well, scrape off the skin of the yam, wash it, and choose two ends of the peas and wash it.
2. Remove the pedicels and seeds from 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, which can prevent the yam from oxidation and blackening.
3. Add water to the pot and boil it. Put the peas, yam slices and black fungus into the pot and blanch for about 2 minutes, and take out all the ingredients together. The cooking time of these ingredients is almost the same, so there is no need to blanch them separately.
4. Immediately put it in cold water to cool it, so that the ingredients can be quickly cooled, fished out and drained for later use. After blanching, immediately put it in cold water to cool it, which can keep the crisp taste of the ingredients and keep the bright colors.
5. Add oil to the pot and heat it. Add ginger and minced garlic and saute until fragrant. Add red pepper and stir-fry until the color becomes dark.
6. Add yam, fungus and peas and stir-fry for half a minute, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch to thicken evenly, stir-fry evenly over high fire, and the sauce is transparent, turn off the fire, and serve out. A plate of four-color stir-fry with full color and flavor is ready.
Make money and make a lot of money
Recommended food practices:
Materials required for lettuce in oyster sauce: lettuce 1 tree, proper amount of oil and salt, 4 cloves of garlic, oyster sauce 1 spoon, chicken essence 1 teaspoon, soy sauce 1 spoon, half a tablespoon of starch, a little sugar,
1. It uses ball lettuce, which is also called western lettuce, round lettuce, etc. Ball lettuce means' survival money'.
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 for later use.
4. Add water to the pot and bring to a 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 fished out, immediately put it in cold water, so that the lettuce can be cooled quickly, and the lettuce is fished out and drained.
6. code the lettuce in the plate for use.
7. Add oil to the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until it is fragrant.
8. Stir the prepared juice evenly, pour it into the pot, heat the juice until it becomes sticky, and turn off the fire.
9. Pour the juice on the lettuce in the plate, and a plate of crisp and delicious lettuce in oyster sauce will be ready.
Happy ever after (soup)
Recommended food practices:
Materials required for yam bone soup: pork spine 1 kg, yam 1 root, fresh corn 1 root, 7-8 pieces of Lycium barbarum, appropriate amount of salt, onion 1 segment, 3 slices of ginger, 2 tablespoons of cooking wine, white pepper 1 teaspoon,
Practice steps:
1. Soak the pig bones in clean water 1 hour to soak out some blood in the bones.
2. Peel and wash the yam, cut it into hob blocks, put it in clean water, drop a few drops of white vinegar and soak it for 10 minute, so that the color of yam will not be oxidized and blackened. Cut the corn into sections, and use fresh corn or quick-frozen corn.
3. Add cold water into the pot, add pork bones in boiling water, add 1 tbsp cooking wine, and after the water boils, skim off the floating blood foam, cook for 4-5 minutes, take out the bones, and put them in clear water to wash off the blood foam.
4. Put the bones in the casserole, add hot water, and add enough water at one time, then add onion, ginger slices and cooking wine.
5. Bring the fire to a boil, cover the pot and turn to low heat 1 hour. When the time is up, pick out the onion.
6. Add corn and yam, bring to a boil with high fire, turn to low fire, and continue to cook for 40 minutes. When the time comes, add salt to taste, add medlar and cook for a few minutes, turn off the fire, sprinkle with white pepper, and stir well. A pot of nourishing soup with rich fragrance and rich nutrition is ready.