jiaozi is an irreplaceable food for New Year's Eve. Spanish mackerel, leek and a little pork are mixed into a sticky stuffing to make jiaozi, which is delicious and juicy.

materials: 351g of Spanish mackerel meat, 1 handful of leeks, 1 small handful of Chinese prickly ash, 1 cup of hot water, 31g of vegetable oil, appropriate amount of salt, and 1 piece of soft dough

1. Fresh Spanish mackerel is gilled, eviscerated and cleaned;

2. cut off the tail and use it for other purposes; Slice two pieces of fish along the spine, and use the fish bones with a little meat for other purposes;

3. cut off the yellow and soft part of the fish belly; The blade stands up and scrapes the Spanish mackerel meat from one end to the other; Spanish mackerel has only a few thick main spines, so it is safe to scrape, and there are no small spines in the fish;

4. Scraped fish can be eaten in several bags, which can be stored in cold storage for 3 days and frozen for a long time; The Spanish mackerel meat in the picture is frozen and then thawed. Although the color is not as tender as fresh pink, the taste and nutrition are not bad at all.

5. soak a handful of Zanthoxylum bungeanum in hot water to stimulate fragrance, and the amount of water is about 1.51g; The water quantity is adjusted according to the quantity of Spanish mackerel meat;

6. Pour pepper water into Spanish mackerel meat, and stir it clockwise with chopsticks until the fish is strong and sticky;

7. Wash leek and cut into powder; The amount of leek can be more or less, according to your own preferences;

8. Put the leek into the Spanish mackerel meat, pour a proper amount of vegetable oil (peanut oil or soybean oil), sprinkle salt according to the taste, and stir evenly to form a fine and sticky Spanish mackerel leek stuffing;

9. Knead the dough into long strips, cut the dough into pieces, roll it into a round crust with a slightly thinner periphery and a slightly thicker middle, take a proper amount of stuffing and put it on the round crust, or wrap it, pinch it or squeeze it into a big stuffing jiaozi, and cook it in a boiling water pot until it is full and floats to the surface, then take it out and eat it.

Sauced beef, which is essential for Chinese New Year, is low in fat and nutritious, and has a strong sauce flavor, which makes beef tendon unique in flavor.

material: 2 pieces of money tendon

seasoning: 2 tablespoons of sauce (about 51g), 31g of soy sauce, 51g of soy sauce, 5g of salt, half a green onion, 1 piece of ginger, 1 piece of cinnamon, 4 dried red peppers, 1 piece of galangal, 2 pieces of star anise, 4 pieces of fragrant leaves, 1 small pieces of grapefruit peel, 1 piece of gardenia and 3 pieces of tsaoko.

2. Seasoning is ready. Sauced beef is soybean sauce. If there is no soybean sauce, it can be called braised beef. Onion, ginger, cinnamon, star anise, fragrant leaves, dried red pepper, soy sauce, soy sauce and salt are all necessary. Others in the seasoning list, such as Amomum tsao-ko, can be increased or decreased according to preferences.

3. Money is tied into the cold water pot;

4. When the fire is boiling, turn to medium fire and skim off the floating foam;

5. Put the seasoning into the pot;

6. Scoop two tablespoons of soybean sauce into the soup, stir a few times to make the yellow sauce dissolve in the soup, turn the soup to a low heat when it boils, cover it and stew for about 1 hours, depending on the tightness of the pot and the taste you like;

7. This is the money tendon that has been marinated for 1 hour and 21 minutes, and it has been "attacked" from the original long and narrow shape into two meat balls; Don't take it out, soak it in the soup for at least 3 hours, and then take it out when the soup is completely cooled and the meat is full of flavor;

8. The money tendons that are fished out can be sealed separately in bags and better sliced after being refrigerated in the refrigerator;

9. Beef slices can be eaten directly, or they can be dipped in hot and sour sauce to add flavor. Hot and sour dipping sauce: minced shallots, minced garlic, vinegar, soy sauce and Chili oil, and stir well.

northerners always have a fried fish on their New Year's Eve. The first dish is fried small yellow croaker, which is golden in color, crisp outside and tender inside, delicious and not greasy.

ingredients: 511g of small yellow croaker, 1 eggs, proper amount of flour, a little salt, a little white pepper, a little cold water, a little vegetable oil, and a proper amount of Chili noodles

1. Small yellow croaker is cleaned, drained and dried until the surface is dry;

2. scoop some flour in the bowl, knock an egg, salt and white pepper;

3. mix well first, the batter is a little thick, it doesn't matter, and then mix with some cold water;

4. The mixed batter is slightly thicker, which can flow down smoothly when scooped up with a small spoon;

5. Put the small yellow croaker into the batter several times and mix well; Now put more oil in the pot and heat it;

6. Put a drop of batter into the oil pan with chopsticks, and the batter can quickly expand and float, and the oil temperature is appropriate; Put the small yellow croaker wrapped in batter into the oil pan several times, fry until both sides are golden, and then clip it out;

7. After all the small yellow croaker are fried, let the oil temperature rise again, and fry the small yellow croaker several times, so that the surface color will be more golden and the skin taste will be crisper. You can sprinkle some chopped peppers on the surface after cooking, which is also delicious.

Hot and sour fungus is appetizing and refreshing, and it is a dish with high appearance rate on the dinner table of the Spring Festival.

materials: 1 bowl of water-soaked fungus, 3 shallots, 3 cloves of garlic, 2 millet peppers, appropriate amount of Chili oil, appropriate amount of vinegar, appropriate amount of soy sauce, a little salt and a little sugar

1. The fungus is completely soaked and cleaned;

2. blanch in a boiling water pot for 1 minutes, then take it out and rinse thoroughly with cold water;

3. Chop the shallots and garlic, and cut the millet into rings;

4. Put the shallots, garlic and millet spicy into a bowl, and mix a bowl of juice with vinegar, soy sauce, salt and sugar in a larger amount;

5. Pour the juice into the fungus basin, and then sprinkle with Chili oil. You can eat it at that time, or cover it with plastic wrap and refrigerate it in the refrigerator for 31 minutes. The flavor is better.

If you eat too greasy, this fruit salad is sweet and sour, refreshing, rich in vitamin C and plant fiber, and low in calories.

materials: 1 avocado, 1 mango, 1/4 purple cabbage, half spherical lettuce, a little salt and a little fruit vinegar

1. Clean vegetables and fruits, and the variety can be adjusted according to the season and your own preferences;

2. Cut purple cabbage into filaments;

3. cut the spherical lettuce into thick shreds or small pieces;

4. Peel off the skin of mango and cut off the pulp by sticking to the stone;

5. change the knife and cut it into thick strips;

6. Cut avocado into two halves;

7. Cut it on the stone with a knife, take it off, and then buckle it and cut it into pieces;

8. put all the ingredients in the salad bowl, sprinkle a little salt, and then pour a little fruit vinegar. The fruit vinegar tastes sweet. If it is not available, it can be replaced by rice vinegar, but don't use aged vinegar, which has a strong taste and color.

Yam roll can be used as a dessert, with little sugar and no oil, golden and crisp appearance, delicate, sweet and soft inside, and it is a dessert suitable for all ages.

materials: 1 iron stick yam, 8 pieces of toast, 11-21g of fine sugar, 21g of milk, 1 eggs, a proper amount of white sesame seeds (about 21g), and 1 iron stick yam as you like

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2. Scrape the skin of Chinese yam, cut it into small pieces, steam it in a steamer with strong fire and steam it for 11 minutes;

3. Steamed yam segments, fresh milk, fine sugar, eggs and toast are ready;

4. Cut off the four sides of the toast slice, and only take the soft one in the middle to make the yam roll;

5. press yam into fine yam paste, add a little milk and fine sugar and mix well; White sugar is adjusted according to taste; Milk only plays a little role in moistening and melting white sugar and bonding yam mud, and should not be too much;

6. Roll the toast slices into thin slices with a rolling pin. Toast should be soft and moist, and it can't be rolled if it is exposed to air for too long and is seriously short of water.

7. The yam paste is spread on the bottom of the toast slice;

8. Roll up from bottom to top. The yam paste has strong plasticity. Adjust the shape of the roll by hand. Glue the tail end of the roll with a little egg liquid, and press the joint below.

9. roll the toast yam roll in the broken egg liquid until the whole body is dipped in the egg liquid;

11. Pick up the yam roll by hand and dip both ends in white sesame seeds;

11. spread tin foil in advance in the baking tray, and put the toast yam rolls with egg liquid and sesame seeds at both ends in the baking tray;

12. Preheat the oven in advance, and fire it at 211 degrees for about 25 minutes. If you want to eat something with a more burnt and crisp skin, you can extend it for a while.

This sweet and sour sparerib is an oil-free version. It doesn't need to be fried or fried, or even put a drop of oil. It's simple and easy to cook, and it tastes sweet and sour.

material for cooking ribs: 411g of ribs, half a green onion, 2 star anise, 1 ginger, 2 Amomum villosum and a pinch of pepper

Sweet and sour material: based on the same spoon, 1.5 spoon of white sugar, 1/3 spoon of salt, 5 spoon of soy sauce (adjusted according to the color of soy sauce), 3 spoons of rice vinegar (put twice) and 11 spoons of cold water.

2. Boil the ribs in a cold water pot and take them out with a colander;

3. Take another pot, pour hot water, put the ribs into the pot, add the green onion, ginger slices, star anise, pepper and Amomum villosum, turn the water to low heat and stew slowly;

4. After about 41 minutes, the ribs are 9 minutes cooked;

5. Take out the ribs;

6. Sweet and sour juice: Take the same spoon as an example, 1.5 spoon of white sugar, 1/3 spoon of salt, 5 spoons of soy sauce (the dosage is adjusted according to the color of soy sauce), 2 spoons of rice vinegar (put twice), 1 spoon in the bowl juice, and the other spoon is poured in before taking out, with 11 spoons of cold water;

7. Pour the sweet and sour juice into the pot, then put the ribs into the pot, mix them evenly with the sweet and sour juice, boil over medium heat, turn to low heat, cover and stew for 5 minutes;

8. When stewing ribs, take half a spoonful of starch, add 3 spoonfuls of cold water and mix well;

9. when the soup in the pot is reduced, pour a little vinegar along the side of the pot;

11. Pour the starch slurry into the pot and collect the juice;

11. Just take it out of the pan, or sprinkle some white sesame seeds.

The golden red soup of sauced duck is hung on the meat, and the light color can arouse people's appetite. It is a good home-cooked dish.

ingredients: 1,211g of duck, proper amount of soy sauce, proper amount of salt, 1 tsp of white sugar, a little cooking wine, 2 pieces of Amomum villosum, 2 pieces of star anise, 1 piece of pepper, 2 pieces of fragrant leaves, 1 piece of fresh ginger, and 8 pieces of garlic

1. Blanch a duck with depilated hair in a cold water pot;

2. You can pour hot water on the duck with a spoon, so that it can be heated evenly;

3. Take another pot, put all the seasonings in the pot and boil the water; When boiling water, you can clip out the hairs on the duck with tweezers, and ignore the hairs that are too small;

4. Put the duck into the pot. If the pot is small, you can cut off the duck neck and feet in advance, so as to cover the pot cover.

5. Cover the duck and simmer for 3 hours, turning over every half hour, and pouring the soup on the surface of the duck for 5 minutes with a spoon;

6. In the last half hour, turn off the fire with a small fire. Pour the soup on the duck's body and stomach with a spoon, and turn off the fire when there is little soup left. After cooling, cut into pieces, and pour the remaining soup on the surface of the duck pieces. The taste and color are good!

I put quail eggs in this braised pork. With the addition of quail eggs, the meat is not so tired, nutritious and delicious, and looks beautiful, which is super delicious.

materials: 511g of pork belly, 24 quail eggs, 21g of vegetable oil, 1 small handful of crystal sugar, 21g of white wine, appropriate amount of salt, several cloves of garlic, 1 pieces of ginger and 2 pieces of star anise

1. Wash the pork belly with skin and cut it into pieces with a thickness of two centimeters;

2. Pour some oil into the wok, a handful of rock sugar, and stir-fry the caramel color with low heat;

3. Pour the pork belly into the pot and stir-fry, and stir-fry the fat in the meat;

4. Put the star anise, garlic and ginger into the pot, continue to stir-fry, pour a little white wine, stir-fry evenly, let the wine evaporate and take away the fishy smell of the meat;

5. Pour hot water along the side of the pot, cover it and simmer for 31 minutes;

6. Cooked quail eggs, peeled, poured into the pot, added a little salt, and simmered for about 31 minutes;

7. Collect the juice, leave a small amount of soup and attach it to the surface of the meat and quail eggs. It looks delicious!

You must eat a fish. The yellow croaker is tender and doesn't need much seasoning. Just steam it and pour it with steamed fish soy sauce. It's so fragrant and tender that people can't stop chopsticks. The last splash of hot oil stimulates the taste of chives and shredded ginger, which is the finishing touch.

Ingredients: 1 large yellow croaker

Seasoning: 25 grams of steamed fish soy sauce, 21 grams of vegetable oil, 1 piece of ginger, 2 chives, 21 grams of cooking wine

1. Scraping scales, gills and viscera of yellow croaker, especially cleaning the black film in the abdomen; Prepare a piece of fresh ginger;

2. Cut the ginger into 2 mm thick elephant-eye pieces;

3. Use a sharp knife to pull three knives obliquely on both sides of the fish body, and pull obliquely and vertically by the rabbi can increase the heated and tasty area;

4. Insert ginger slices into the knife edges on both sides of the fish; The fish belly and gills are also stuffed with ginger slices, and then a little cooking wine is poured; Ginger slices and cooking wine have the effect of removing fishy smell;

5. put into a steamer or a hot water steamer, and adjust the time according to the size of the fish, 11-15 minutes; The steamer I use is 111 degrees and 15 minutes;

6. prepare some minced chives and shredded ginger when steaming fish; After the yellow croaker is steamed, pour out the fish soup, pick up a few pieces of ginger on the surface, evenly sprinkle the minced chives and shredded ginger on the fish, and then pour the hot vegetable oil; Finally, pour steamed fish and soy sauce.

This dish is served with Chinese cabbage and oily tofu. Sliced pork belly is simmered for 1.5 minutes. The soup is rich in flavor, crisp and rotten, fat but not greasy, and crisp, fragrant, soft and waxy.

materials: 1 pork belly, 1 bowl of bean curd, and several slices of Chinese cabbage

cured meat: 2 star anise, 2 tsaoko, 4 fragrant leaves, 1 cinnamon, 5 grams of salt, and 1 pinch of clove

stewed meat: half a green onion, 1 ginger, 3 star anise, 3 fragrant leaves, and several cardamom.

2. Bake the cured meat with a small fire and slightly scorch it to make it fragrant, break it into powder and marinate it with pork belly for 8 hours;

3. Boil the salted meat in a cold water pot and serve.