Without further ado, let's share with you the practice of having a good New Year's Eve dinner with vegetarian dishes. Including cold dishes, hot dishes, steamed vegetables, soups and snacks, mixed with meat and vegetables, suitable for all ages, light and heavy flavors, family members must like it! Have a good time every year, and have a good New Year. You can store your favorite dishes and just do it.
First, the saliva chicken
Ingredients: cucumber 1 root, chicken thigh 1 piece, 4 tablespoons of chili pepper oil, 4 slices of ginger, 2 grams of rice vinegar 1 spoon, salt, peanut oil 1 spoon, 2 tablespoons of rice wine, and garlic10g.
Practice:
1, prepare the materials, the chopped green onion can be omitted, the rice wine is fishy and delicious.
2. Pour rice wine and ginger slices on the chicken legs, grab them by hand and marinate them for 20 minutes to remove the fishy smell.
3. Add water to the rice cooker and put it on the steaming rack.
4. Put the marinated chicken legs into the rice cooker to ensure that the water in the pot is steamed enough.
5, cover the lid of the pot, start the steaming button, steam 15 minutes, if you use a steamer, the time can be slightly shortened by 2-3 minutes, depending on the size of the chicken leg, steam until it is cooked.
6, 15 minutes later, the chicken legs are steamed, prepare a basin of ice water, and quickly put the chicken into the ice water to cool down. This step can make the chicken more refreshing.
7. Slice the chicken legs after taking them out.
8. At this time, peel and slice the cucumber at the bottom of the plate. The saliva chicken and cucumber are a perfect match. The sauce will make the cucumber crispy and delicious. You can also cut it and put it in if you like other side dishes.
9. Mix all the seasonings into a sauce. Rice vinegar can also be replaced with aged vinegar. If you like Chili oil, add two more spoonfuls.
10, chicken is placed on cucumber slices, topped with sauce, and can be eaten when eating. Chicken must be dipped in sauce before eating, which is really delicious.
Ingredients: 2 kg of chicken feet, ginger slices, cooking wine, aged vinegar, soy sauce, minced garlic, Erjing, millet spicy, lemon slices, sesame oil,
Practice:
1, clean the chicken feet, make a strong cut along the big bones, then put them in a cold water pot with cooking wine and ginger slices to cook, and finally clean them again and soak them in ice water for half an hour to remove grease.
2. Break all the joints after soaking, and then peel off the bones along the gap just cut.
3. When seasoning the juice, put the aged vinegar, soy sauce, minced garlic, Vitex negundo, millet spicy, lemon slices and sesame oil in the bowl. After completely stirring, put the chicken feet in and grab them evenly (it will taste better in the refrigerator).
Third, cold preserved eggs
Ingredients: preserved eggs, coriander, millet spicy, soy sauce, aged vinegar, sesame oil, garlic, edible salt, Chili oil,
Practice:
1, preserved eggs in the pot for about 5 minutes, it will be more convenient to peel them after cold water, and then cut into small petals for later use.
2. Put minced garlic, spicy millet and minced coriander in the bowl, first pour hot oil to stimulate the fragrance, then add soy sauce, aged vinegar, Chili oil and sesame oil and mix well.
3. After the preserved eggs are put on the plate, pour the juice directly.
Fourth, cold lotus root slices
Ingredients: lotus root, minced garlic, white vinegar, soy sauce, edible salt, coarse pepper noodles and millet pepper.
Practice:
1, when buying lotus roots, be sure to choose both ends sealed, so that there is no mud in the lotus root hole. After completely cleaning, peel and cut into thin slices, then blanch and continue to soak in cold water for later use.
2, Chili noodles, minced garlic, millet spicy, edible salt, sesame seeds in a bowl with oil to spill the fragrance, and finally stir together.
Five, cold pig ears
Ingredients: two pig ears, star anise, pepper, ginger, fragrant leaves, tsaoko leaves, cinnamon, garlic, salt, soy sauce, soy sauce, sugar and rice wine.
Practice:
1, prepare the ingredients and prepare all the ingredients.
2. Rinse after cleaning.
3. Wash and scrape again after blanching.
4, add the right amount of water, soy sauce, salt, rice wine, sugar, a spoonful of soy sauce and all ingredients to start boiling.
5. After the pot is boiled, put the cleaned pig ears in the pot and continue to cook.
6. Cook until you can insert it with chopsticks, and then continue to soak it in the pot for half a day.
7. Pick up one of the pig ears and a proper amount of green pepper.
8, green pepper drowning.
9. Cut pig ears and green peppers and put them in a bowl.
10, add minced garlic and balsamic vinegar, drizzle with Chili oil, mix well and serve.
Six, cold cucumber
Ingredients: cucumber 1 root, salt 1 teaspoon, sugar 1 tablespoon, 2 tablespoons of balsamic vinegar, 2 tablespoons of sesame oil 1 tablespoon, 2 tablespoons of Chili oil, 2 coriander and 5 garlic cloves.
Practice:
1, ingredients: cucumber 1 root, 2 parsley, 4-5 garlic cloves, cooked peanuts 1 small handful.
2. Wash cucumber and coriander and soak them in salt water for a while. Crush peanuts with a rolling pin, mince garlic and chop coriander.
3, cucumber with a knife back pat loose
4. Cut into long strips
5. Put the cut cucumber into a dish and add balsamic vinegar, soy sauce, sesame oil, Chili oil, salt and sugar.
6. Add minced garlic, chopped peanuts and chopped coriander, mix well and serve.
Seven, braised beef
Ingredients: beef tenderloin 1500g, soaked bamboo shoots 500g, ginger 1 piece, appropriate amount of dried pepper and pepper, Amomum tsaoko 1 piece, cinnamon 1 piece, star anise and kaempferia galanga (galangal 1 piece)
Practice:
1, beef tenderloin is washed and soaked with bleeding water in clean water, dried bamboo shoots are washed, beef tenderloin is cut into small pieces, and dried bamboo shoots are also cut into plots of the same size.
2, boil water from the pot, beef tenderloin cold water into the pot, add cooking wine to smell, boil over high fire, skim off the floating foam, remove it, rinse and set aside.
3. Pour oil from the pan, stir-fry ginger and beef for a few minutes, stir-fry dried chili, pepper, star anise, cinnamon, ginger, dried tangerine peel, fennel, etc., stir-fry until fragrant, then stir-fry Chili powder until fragrant and spicy, add bean paste, stir-fry until red oil color, and stir-fry chopped bamboo shoots.
4, add the right amount of boiling water without ingredients, the right amount of salt, half a spoonful of soy sauce, a little sugar and pepper, after the fire is boiled, turn it into an electric pressure cooker for stewing, put it in a plate, and add coriander.
Eight, garlic vermicelli clam shrimp
Ingredients: shrimp 10, clam about 250g, Longkou vermicelli 1 8, garlic, ginger, shallots, millet pepper, soy sauce, oyster sauce, cooking wine, sugar, vegetable oil and white pepper.
Practice:
1, the clam is put into light salt water to spit sand, and the Longkou vermicelli is soaked in cold boiled water until soft.
2. Cut the shrimp whiskers, open the back to remove the shrimp line, wash, add 1 tablespoon cooking wine, 1 tablespoon soy sauce and a little white pepper to marinate.
3, garlic peeled and chopped, a little ginger, shallots and 2 millet peppers are chopped.
4. Heat the wok and add vegetable oil. First, stir-fry half of minced garlic on low heat. When the minced garlic becomes slightly burnt, add the remaining half of minced garlic, Jiang Mo and millet pepper, stir-fry quickly and evenly, and turn off the heat.
5. Add 2 tbsps of soy sauce, 1 tbsps of oyster sauce, 1 tbsps of sugar, 1 tbsps of cooking wine and 1 tbsps of water to a small bowl and mix well.
6. Put the flower buds into the pot, cover them and boil them for a few minutes. If there is an opening, take it out immediately.
7. Take a suitable container and wrap it in tin foil. First, drain the soaked vermicelli, cut it short and put it at the bottom, then put the clams and prawns. Finally, sprinkle the fried garlic on it and pour the seasoning juice.
8. Preheat the oven 200 degrees in advance, put it in the middle layer of the oven, and bake for * * * 10 minute.
Nine, glutinous rice meatballs
Ingredients: glutinous rice 1 bowl, pork 500g, carrot half, dried mushrooms 5, ginger 5g, chopped green onion 1 0g, egg 1 each, soy sauce 1.5 spoon, oyster sauce 1 spoon, pepper/.
Practice:
1, chop pork into minced meat, soak dried mushrooms and cut into fine powder, cut carrots and ginger into fine powder, cut shallots into chopped green onion, wash and soak glutinous rice for more than 4 hours,
2. Put the minced meat into a large bowl, add salt, pepper, soy sauce, oyster sauce, Jiang Mo, chopped green onion and carrot, 1 egg white, and stir evenly in one direction.
3. Soak the glutinous rice, remove and control the moisture, put the meat stuffing in your hand to reunite the meat stuffing, and then evenly wrap it with a layer of glutinous rice.
4. After all the dishes are done, put them in a plate, boil the water and steam for 30 minutes, then take them out and put chopped green onion.
X. Braised pork with dried plum vegetables
Ingredients: 500g pork belly, a little dried plum, salt, soy sauce, cooking wine, onion, ginger and garlic, vegetable oil and rock sugar.
Practice:
1, Dried prunes are soaked in cold water for 2 hours in advance, cleaned and cut into small pieces.
2. Pork belly is cut into mahjong-sized squares.
3. Add a few slices of ginger and a little cooking wine to the boiling pot, add pork belly and blanch it for 1 min, and then take it out.
4. Heat the wok with vegetable oil, add a few crystal sugar, simmer for a while, and see that the crystal sugar melts, the color becomes caramel, and small bubbles appear.
5. Pour pork belly and stir-fry for a while, and stir-fry until some fat is separated from the fat.
6, add soy sauce, soy sauce each 1 tablespoon stir-fry evenly, add onion, ginger and garlic stir-fry a few times.
7. Add enough hot water and a little cooking wine, and then turn to low heat for cooking 1 hour.
8. Add dried prunes and proper amount of salt and continue to cook for half an hour, until the dried prunes are cooked thoroughly, and the soup is thick and turn off the fire.
Eleven, boiled cabbage
Ingredients: about 350g of Chinese cabbage, salt, white sugar, soy sauce, balsamic vinegar, oyster sauce, vegetable oil and garlic.
Practice:
1, cabbage, pinch off the older part of the root, clean it and control the moisture.
2, add water to the pot to boil, add a little salt into the cabbage and cook for about half a minute, remove it and put it on the plate.
3. Heat the wok, add a little vegetable oil, add garlic and saute, add soy sauce, balsamic vinegar and oyster sauce 1 tablespoon, add a little salt and sugar, and cook for a while and turn off the heat.
4. Pour the seasoning juice in the pot on the cabbage.
Twelve, steamed bass
Ingredients: fresh perch, ginger, onion and red pepper.
Practice:
1, the bass is cleaned, the belly of the fish is cut, and a knife is cut on both sides of the back of the fish to taste.
2. Wash and shred ginger, onion and red pepper and soak them in clear water for later use.
3. Coat the perch with appropriate amount of onion and Jiang Shui, mix well, and marinate for 10 minutes.
4. Steam the marinated bass in boiling water for 8- 10 minutes. The cooking time is determined according to the size of the fish.
5, steamed fish, pour out the juice, pour in a little steamed fish soy sauce to taste, add shredded ginger, shredded onion and shredded red pepper, and pour in hot oil to stimulate the fragrance.
Thirteen, white radish mutton soup
Ingredients: 800g of lamb chops, 3 white radishes, ginger 1 piece, 3 onions, some medlar, 2 slices of angelica dahurica, and proper amount of refined salt.
Practice:
1, stewed mutton soup Step 1: Add the lamb chops into clear water, soak them for a while, and then change the water when it becomes turbid, usually two or three times. Whether you blanch the water and put it into the stew pot or directly into the pot, this step needs to be soaked in water like this. This is the first point.
2. Prepare other ingredients. Pat the ginger and cut the radish into small pieces. You can cut thicker radish slices or hob blocks. Add angelica dahurica, which is the third point.
3, the second point: cold water into the pot, add more water. You don't need to blanch, you must add more water.
4. Then, when the fire boils, as shown above, there will be a layer of floating foam, which can be removed at this time. Skim it off with a spoon Don't worry, burn and roll away, the foam will float on the surface. Remove foam while burning.
5. After the floating foam is removed, add ginger, onion, medlar and angelica dahurica to continue the stew.
6, the whole fire, keep rolling away, this is the fourth point. This way, the soup will be milky and rich. Stew for about 40 minutes, add white radish pieces and stew together. It will be rotten in about an hour. Finally, you can add some medlar and season with salt.
Fourteen, pumpkin black sesame dumplings
Ingredients: 250g black sesame, 400g pumpkin puree, 400g glutinous rice flour, 50g butter, honey 130g and rose sauce 60g.
Practice:
1, three-steamed and three-sun-dried black sesame seeds are fried. Steamed black sesame seeds are not easy to get angry, so you can fry them directly with black sesame seeds if it is troublesome.
2. Stir-fried black sesame seeds are crushed into powder with high-speed blender.
3. Add the butter and let the butter melt and mix evenly in warm water.
4. Add honey and mix well.
5. Finally, add rose sauce, mix well to make honey, rose and black sesame stuffing, and knead it into balls about10cm long.
6. Peel and slice the pumpkin, steam it, press it into mud when it is hot, put glutinous rice flour into the pumpkin mud when it is hot, stir it with chopsticks first, and then knead it into dough. Cover with plastic wrap for about 1 hour.
7, dough 18 grams, wrapped in stuffing, wrapped tightly.
8. Put boiling water in the pot, boil it and cook it on low heat. See that the dumplings are all floating and can be cooked.
9. Friends who like to eat fermented grains can also put fermented grains in the soup.
Fifteen, leek meat stuffing jiaozi
Ingredients: a handful of leek, appropriate amount of meat stuffing, moderate gluten powder, appropriate amount of warm water, corn oil 1 spoon, salt 1g, less than half a spoon of thirteen spices, one egg, extremely delicious 1 spoon, a little salt and a little minced ginger onion.
Practice:
1, flour, salt and corn oil are mixed together, kneaded into a smooth dough with moderate hardness, and covered with a wet cloth for one hour.
2. Wash the leek, chop it, and chop the ginger and onion.
3, minced meat, with eight points thin and two points fat (you can adjust it appropriately).
4. Add egg salt to the meat stuffing, and stir well in one direction. Finally, add leeks and stir well.
5. Wake up the dough, cut it into small doses, roll it into a circle, add the stuffing, and knead it into the jiaozi shape you like.
6. Boil water in the pot, add a little salt to put jiaozi in after boiling, add water three times in the middle after boiling, and jiaozi will be cooked, scoop it in a bowl with a colander, and add some juice to eat.