The simple home cooking recipes for the Spring Festival seem to have smelled the fragrance, and people in China can't eat the taste of home outside. This dish doesn't need much operation. Let's share simple home cooking recipes for the New Year.

New Year's Simple Home Cooking Method 1 First, Four Happy Meetballs

Raw materials:

650g pork stuffing, 65438+ 0 eggs, 4 horseshoes, half steamed bread, minced onion and ginger+sliced onion and ginger.

Seasoning:

Soy sauce and cooking wine each 1 teaspoon soy sauce 1 teaspoon salt 2 teaspoons water starch (dry starch 1 teaspoon water 1 teaspoon) 6 star anise peppers 1.

working methods

1. Wash and dry pork and chop it into stuffing, not too fine;

2. Peel and chop the horseshoe; Cut the steamed bread into small dices;

3. Beat the eggs into the meat stuffing, add the minced onion and ginger, add all the "seasonings" except the pepper aniseed, and stir in one direction, add a few drops of water and stir together. Then add chopped horseshoe and diced steamed bread and mix well;

4. Make the meat stuffing into balls;

5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden, then remove and drain the oil;

6. Add an appropriate amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust the soy sauce to your favorite color, turn to low heat after boiling, and then remove the meatballs;

7. Continue to cook the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.

skill

1, you might as well cook more at a time, fry it, let it cool, and then freeze it in the refrigerator. It is very convenient to stew or stew cabbage directly when necessary;

2, this weight can make more than a dozen balls. The traditional four-happiness Meetballs are relatively large, but it is best to make them smaller at home to facilitate eating;

3. Adding steamed bread can make the meatballs taste softer;

4. In the last step 7, the stew can also be steamed. If it is steamed, the fire will last about 15 minutes.

Second, more than a year.

material

4 fish balls, 50g lotus root, 20g white yam, 20g purple yam, 50g cabbage, 1 0g onion,10g garlic,10g ginger,1tablespoon white powder, a little salt, a little sugar and 2 tablespoons soup.

working methods

1, lotus root, white yam, purple yam and wax gourd are peeled and washed, sliced with a knife and blanched in water for later use.

2. Cut the onion into sections for later use; Crushing garlic for later use; Slice ginger for later use.

3. Heat an oil pan, add shallots, garlic and ginger slices, stir-fry them, then add rice wine and broth to cook them slightly, then add fish balls, lotus root slices made by 1, white yam, purple yam and watermelon, and finally add salt and sugar to taste and stir-fry.

4. Add too much white powder to thicken before cooking.

Three, eight-treasure rice

material

Appropriate amount of glutinous rice, 6 or 7 candied dates, raisins 1 piece, melon seeds 1 piece, medlar 1 piece, 200g red bean paste, appropriate amount of sugar and oil.

working methods

1, glutinous rice washes the microbubbles, then steamed or boiled, but it is easy to bottom out.

2. Mix some oil and sugar while it is hot. I ate lard when I was a child. Now, for the sake of health, I will add vegetable oil for cooking. At that time, there were beautiful green silk and red silk, which were not delicious. Omit. The amount of sugar should also be controlled slightly, because adding bean paste is very sweet.

3. Grease a large bowl and add melon seeds, raisins, candied dates and medlar, as shown in the figure: (I forgot medlar at first, and then added it).

4. Put the steamed glutinous rice into the bowl bit by bit. When it is half filled, add the bean paste, spread a thick layer of bean paste and continue to spread rice until the bowl is full, then steam for ten minutes. Because the rice is cooked, it doesn't need to be steamed for a long time.

5. After steaming, take out a large plate and buckle the bottom of the bowl. It looks good and delicious upside down. At this time, be careful to burn your paws.

Fourth, braised prawns in oil

material

1 kg sea shrimp, a handful of shredded ginger (more is better than less), 2 tablespoons of sugar, 1 tablespoon of salt, 2 tablespoons of tomato sauce, and the amount of olive oil for ordinary cooking.

working methods

1, remove the shrimp line. Cut a hole along the shrimp back and take out the shrimp line. Wash shrimps without shrimp lines with water and drain.

2, ginger shredded, spare.

3. Cool the oil in a hot pot. When the oil is 80% hot, stir-fry shredded ginger and prawns. When the prawns turn red, add salt and sugar, cover the pot and stew for a while, then pour in tomato sauce and stir well. Serve.

skill

1, shrimp water must be drained, because some water will come out when salt is put in cooking, and it will be very watery if the dishes are not drained before.

2, ginger can be put a little more, which can remove the fishy smell of shrimp and balance the coldness of shrimp.

New Year's Simple Home Cooking Recipe Daquan Practice 2 Spicy Crab

material

Main and auxiliary materials: river crab (flower crab), green bamboo shoots/bamboo shoots and bean sprouts. Seasoning: salt, sugar, pepper, onion, ginger and garlic, dried pepper (morning pepper), dried pepper (lantern pepper), cinnamon, star anise and Pixian bean paste.

working methods

1. Clean the crabs and marinate them with salt for ten minutes. Fry in oil pan, remove after discoloration.

2. Blanch the vegetables and spread them on the bottom of the plate.

3. Making red oil: after the dried peppers are fried to deep red, put them into a blender and break them. Heat the oil, add cinnamon, star anise, onion, ginger and garlic and stir-fry until fragrant. Chili powder is put into hot oil twice (added at 7-5% heat).

4. Pour red oil into the pot and saute shallot ginger, pepper and dried pepper. Add the fried crabs. Season with salt and sugar, and add Pixian bean paste. Finally, pour the sesame oil out of the pot. Just put it on the vegetables.

braised pork ribs

material

Pork ribs, onion, ginger and garlic, salt, rock sugar, braised soy sauce, cooking wine, star anise, dried pepper and cinnamon.

working methods

1, ribs washed and chopped into small pieces.

2. Prepare cinnamon of onion, ginger, garlic and octagonal, and wrap it with gauze.

3. Blanch the ribs for later use.

4. Put a small amount of oil into the wok and stir-fry the ribs.

5, stir-fry until the ribs are slightly yellow.

6, pour out the excess oil, add rock sugar and continue to stir fry and color.

7. Add braised soy sauce cooking wine and continue to stir fry until the soup is dry.

8. Add boiled water without ribs.

9. Bring to a boil with high fire, add onion, ginger and garlic, simmer slowly 1 hour, season with salt, and collect the soup.

Opportunity knocks at the door

Ingredients: 400g silver carp head and 200g tofu.

Seasoning: 5g of ginger, 3g of green garlic10g, 0g of cooking wine10g, 5g of bean paste10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of corn starch.

working methods

1. Wash the fish head, dry it, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.

2. Cut the tofu into thick slices, fry it in oil, then put it in a boiling pot or casserole, and put the fried fish head on the surface.

3. Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well, bring to a boil, and pour into the pot. Boil it and stew it for 40 minutes to make it tasty.

4. When the soup is slightly dry, pour a little water starch to thicken it to make the soup slightly thick.

5. Finally, sprinkle it on the garlic section and roll it a little, then turn off the fire and take it out.

Shrimp and winter melon tower

Ingredients: wax gourd, fresh shrimp (shrimp is fresh fresh shrimp peeled and boiled with shrimp oil after peeling).

Seasoning: cooking wine, salt, pepper and ginger.

working methods

1, peeled melon, cut into the desired shape with biscuit mold. Wax gourd is hard and difficult to cut. Just pat the biscuit mold on the side of the melon with a knife a few times. Don't cut the wax gourd too thick, lest it be tasteless and difficult to cook thoroughly.

2. Chop the shrimp into shrimp paste, add Jiang Mo, cooking wine, salt and black pepper and mix well. PS: Jiang Mo should be chopped, otherwise it will affect the taste. Nine wax gourd towers just used100g shrimp sauce.

3. Mix the shrimp paste thoroughly and put it in a paper bag.

4. Cook the shrimp shell in water with shrimp oil for 10 minutes, add wax gourd and cook until soft, add salt to taste, and continue to cook until wax gourd is tasty. PS: Wax gourd should be cooked completely until soft and tasty, and the steaming time is very short. You can also change it to other stock, and the melon cooked in stock will be very fresh.

5. Put the boiled wax gourd on the plate, and then squeeze the shrimp sauce (the chrysanthemum mouth I use).

6. After the water in the pot is boiled, put it in the pot and steam for about 3 minutes, and the shrimp sauce will completely change color. Pay more attention to it, you can pour it with boiled melon soup, and the color will be more beautiful.

China New Year's Simple Homemade Recipe Practice 3 1: Tofu with tomato juice (many blessings)

Tofu with tomato sauce:

1, tofu cut into pieces, tofu dipped in egg liquid, then dipped in starch, then wrapped in egg liquid, then dipped in starch.

2, put peanut oil in the pot to heat, add tofu pieces to fry, fry until golden.

3. Add a little oil to the pot and stir-fry minced garlic. Add tomato sauce and sugar and stir well.

4. Pour in the fried tofu pieces, stir fry evenly, and make the tofu pieces evenly wrapped with tomato sauce, and serve.

Two: stir-fried colored peppers (colorful flowers)

Stir-fried broccoli and colored peppers:

1, wash broccoli and chop it into small flowers, wash yellow pepper and red pepper and cut into pieces.

2. Put peanut oil in the pot, saute minced garlic, stir-fry broccoli evenly, and then stir-fry colored peppers.

3, cook half a spoonful of soy sauce, add a little salt to taste, stir well and serve.

Three: Cumin mutton (beaming)

Cumin mutton practice:

1, mutton slices, starch and egg white marinate for about 30 minutes.

2. Put peanut oil and shallots into the pot, stir-fry the mutton, stir-fry until the mutton turns white and add fresh soy sauce.

3. Add Chili powder, cumin powder and appropriate amount of salt, stir-fry evenly, and serve.

Four: steamed pomfret (more than one year)

Steamed pomfret:

1, the pomfret is gilled and viscera removed, washed, and scratched on the surface, so that it is cooked quickly and tastes better. Put the fish on a plate, and put some onions and ginger on the bottom, top and abdomen of the fish to remove the fishy smell.

2. Add water to the pot, bring to a boil, add fish and steam for 8 minutes. Be sure to steam it in boiling water.

3. Mix 2 tablespoons soy sauce, 1 tablespoon vinegar and a little salt into juice and pour it on the steamed fish.

4. Put a little garlic, shredded coriander and chopped colored pepper on it and pour hot oil.