New Year's Eve is a day of reunion for all people, and the best way to express this joy and happiness is to have a sumptuous New Year's Eve dinner. Eating a good meal is always the deepest feeling in our hearts, even in the most westernized Shanghai, New Year's Eve dinner is still the most important thing, worth everyone's hope and expectation.
Last time I introduced a few cold dishes to you, but now I'm going to show you how to make hot dishes for the New Year's Eve dinner, so remember to bookmark it!
The first dish: Eight Treasures Rice
Eight Treasures Rice is a traditional classic dessert, and the grand finale of Shanghainese New Year's Eve dinners, symbolizing good fortune in the coming year, and the health and longevity of the elderly.
Materials:
150g of black glutinous rice, 200g of white glutinous rice, 150g of red bean paste, 10 jujubes, 20 lotus seeds, 10 cashews, 50 raisins, 20 small red jujubes, 20g of lard, 10g of sugar
Methods:
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1, the red dates and lotus seeds cashews soaked 1 day in advance. Soak well
2, wash the black and white rice, add water beyond the rice surface 1.5CM high or so, like dry can add less, into the rice cooker to cook into rice standby
3, will be in the rice while hot, mixed with sugar and lard, mix well
4, take a round bottom bowl, will be the dates, lotus seeds, cashews, raisins, small red dates neatly spread in the bottom of the bowl, and then take a disposable Gloves, grab a large handful of rice pressed on the top, while pressing to the wall around the bowl
5, take the bean paste filling pressed into the middle of the depression, and then take the appropriate amount of rice to cover the bean paste filling, press hard to flatten.
6, will do a good job of eight treasures of rice into the steamer, with medium-low heat steaming 50 minutes
Second: oil popping shrimp
Shanghai oil popping shrimp, shrimp meat juicy, but also the local New Year's Eve dinner table is essential to a dish.
Ingredients
Shrimp, green onion, ginger, cooking wine, soy sauce, soy sauce, salt, sugar, oil
Methods: 1. Wash the shrimp, cut off the whiskers, drained 2. Heat the oil in the pan, about eighty percent of the heat, pour in the green onion and ginger to burst the pan 3. 3. wait until you can smell the aroma of onion and ginger, slide into the shrimp stir-fry 4. keep stirring the shrimp with a spatula, until the surface of the shrimp basically began to turn red, pour in wine, stir-fry 5. wait until the surface of the shrimp are turning red, into the small amount of raw milk seasoned with freshness, a little dark soy sauce, color, stir-fry well. Then into the salt, into the sugar, stir fry for a few moments, out of the pot can be eaten Third: the old Shanghai braised pork braised pork is a very popular home cooking, because of the flavor of the flavor, eat up the lips and teeth, so that people will remember! But trying to make braised pork well is really not an easy task. Materials: light soy sauce, 30 grams of cooking wine, about 100 grams of rock sugar, 10 grams of balsamic vinegar, 20 grams of green onions, 20 grams of ginger. Methods: 1, clean pork, cut into 2.5 cm square pieces, soaked in water with wine for 15 minutes 2, the preparation of soy sauce, green onion segments, ginger, rock sugar 3, the net pot sit on the fire (no oil), pour drained pork 4, with a spatula constantly Stir fry for 5 minutes 5, stir fry until the fat meat inner layer of natural precipitation of oil, meat surface dry yellowing, meat shrinkage 6, cooking into the old soy sauce, stir frying color, pouring wine, put onion ginger 7, pour into the hot water of 2000 grams or so, pour balsamic vinegar 8, high-flame boil until the water boils, the surface of the water surfaces a layer of black-red froth, skimming the spoon to the foam 9, covered with a small fire stew for about 40 minutes, with chopsticks can easily poke through the skin of the meat, pour in the rock sugar, gently turn the meat 10, simmering to the sugar melt, continue to boil for 5 minutes, to the soup received a half-dry, become thick and shiny that is, plate can be Fourth: Spare Ribs Rice Cake
Ribs and rice cake is a traditional snack in Shanghai, in which the ribs are marinated and then deep-fried with a noodle mop until they are crispy on the outside and tender on the inside, with a great aroma and flavor. The specially shaped rice cakes are also oiled, with a crispy exterior and glutinous texture, and eaten drizzled with a sweet and sour sauce that makes every bite a delight.
Ingredients: 50ml oil, 1 tablespoon cornstarch, 4g salt, 15ml cooking wine, 1 egg, 2 tablespoons sweet potato flour, 2 tablespoons tomato paste, 1 tablespoon sugar, 15ml soy sauce, 1 teaspoon balsamic vinegar.
Methods:
1: Wash the ribs and prepare the rice cakes
2: Use the back of a knife to loosen the ribs horizontally and vertically
3: Put the ribs into a pot and add the cooking wine, salt, and cornstarch, and mix well to marinate for an hour
4: Add the sweet potato flour, egg, soy sauce, and a little water to the bowl and mix into a paste
5: Add the sweet potato flour, egg, soy sauce, and water to make a paste. Mix it into a paste
5, and then hang the marinated chops on the paste
6, hot pan pour oil, oil temperature 7 minutes of heat to medium heat and fry the rice cakes in batches after the fragrance of the fish
7, and then sub-chops into the pan frying until both sides of the light yellow fish up
8, and so on the oil temperature rises and then put the chops into the pan frying until the golden brown fish up the oil control
9, all the oil out of the pan and then add the ketchup and water to boil, then add the sesame sauce and water to boil and then add balsamic vinegar
10, and then adjust the sweet and sour taste with sugar and then turn off the heat out of the pot
11, the rice cakes and chops into the plate drizzled with the sauce can be enjoyed
Fifth: squirrel guppy
"Year after year! "! On New Year's Eve, how can you not have a whole fish with head and tail? And there are so many ways to cook fish, braised, steamed, vinegared... There's always one you love.
Ingredients: Mandarin fish, tomato sauce, white vinegar, sugar, garlic, chopped green onion, cilantro, soy sauce, vinegar, cooking wine, sugar, salt.
Methods:
The first step: remove the head of the fish, with a fast knife against the fish bone, cut to the tail and go, row to the tail part can not be cut off. Turn over one side of the same iron bone row meat. After removing the fins, now straight shaving on the fish meat, and then again oblique shaving, the fish meat presents a diamond shape, and go to the fish skin can not be cut off. Water, onion, ginger and garlic, salt and yellow wine together, put the fish into the marinade to remove the fishy flavor and increase the aroma.
Step 2: Use a dry towel to absorb the water, choose raw flour and custard powder, each piece of fish is evenly coated with powder, and then take out and shake to shake off excess powder.
Step 3: Heat the oil in a pan and pour it over both sides of the fish with a spoon, just to set the shape and prevent it from going out of shape when you put it in the pan. Then completely immerse the fish in the frying pan and fry it while pouring the oil spoon over the top of the fish.
Step 4: turn golden brown can be out of the pot, prevent five minutes, and then again turn on high heat hot oil in the pot, repeat frying once, and then quickly drain the oil, set aside.
Step 5: tomato salsa, white vinegar, sugar three together to simmer, when the juice becomes thick, and then blended into a small half a spoonful of oil, when the water spoon hanging juice when thickening, start the pot.
Finally, the sauce is poured on the guppy, bright color, aroma, eat a bite you can more fully feel its outside the crispy tender, sweet and sour, and fish spines crispy.
Sixth course: Pickled Duk Fresh
Pickled Duk Fresh, belonging to the south of the Yangtze River Wu-Yue specialties, is now one of the representative dishes in the Shanghai local dishes. This dish has a savory taste, white soup and thick juice, and the bamboo shoots are crisp and tender. Anyone who has eaten Pickled Duk Fresh will probably be conquered by it!
1, ribs blanched, washed and ready to use
2, salted meat washed and cut into small pieces in a pot of cool water, put two scallions, a small piece of ginger and a little wine boiled to boil white foam, washed and ready to use
3, ribs salted meat into the casserole, injected into the water into the scallion knots and patted the loose small pieces of ginger, large open boil skimming the foam and then change to a slow slow simmer
4, bamboo shoots to remove the shells and cut two sections. old roots, wash and cut two sections and then cut in half
5, into the pot of cold water to cook until the white foam, wash and cut diamond-shaped pieces
6, bamboo shoots into the casserole has been stewed until the soup color white
7, fungus soaked and washed, cleaned the root of the enoki mushrooms
8, put the fungus enoki mushrooms in casserole pot and cook and then simmering for a while (the enoki mushrooms fungus no can not be put)
9, taste the salinity, can be appropriate to add salt, spring bamboo shoots and salted meat is very fresh without chicken powder can also be, after you can pot on the table to start.
Eat New Year's Eve dinner, is the Spring Festival families the most lively and enjoyable time. On New Year's Eve, the sumptuous New Year's dishes on the table, the whole family reunion, *** eat reunion dinner, the heart of the fullness is really hard to describe. Still do not know what dishes to do in the Spring Festival quickly come to the collection!