Ingredients: 3 kg of beef tendon, half a bowl of soy sauce, 2 tablespoons of soy sauce, half a bowl of yellow wine, half a bowl of soy sauce, half a bowl of sweet noodle sauce, onion ginger, pepper, spiced powder, rock sugar, star anise, fragrant leaves and cinnamon.
Operation steps 1: put beef tendon meat in clean water and soak it in bloodletting water. Put the soaked beef tendon in a pot, add half a bowl of soy sauce, half a bowl of sweet noodle sauce, half a bowl of soy sauce, 2 tablespoons of soy sauce and half a bowl of yellow wine, and then add onion, ginger, star anise, cinnamon and allspice powder.
2. Rub the sauce on the beef, massage for a few minutes to let the beef absorb the flavor of the sauce, and marinate it in the refrigerator for one night.
3. Pour the marinated beef, sauce and spices into the pot, add a proper amount of water to the beef, add a handful of rock sugar, and simmer the soup.
4. After the soup is boiled, put it in a pressure cooker and stew until the beef is soft. After the beef is stewed, soak it in the soup overnight and take it out to dry the soup the next day.
5. Take out the beef with sauce. At this time, after soaking, the color of beef is already ruddy.
6. Cut the beef sauce into thin slices along the vertical ribs, and dip it in the sauce to taste more fragrant.
Ingredients: Chinese cabbage, sesame paste, sugar, honey, soy sauce, soy sauce, balsamic vinegar and black sesame.
Operation step 1: Remove the old leaves outside the Chinese cabbage, leaving only the part near the Chinese cabbage.
2. Throw away the Chinese cabbage pieces, tear off the Chinese cabbage leaves, then rinse them twice with clear water, and then put them on the filter screen to completely control the moisture on the Chinese cabbage leaves.
3. Put 2 tablespoons of sesame paste into a bowl, and adjust the sesame paste to a thick, fine and particle-free state with 2 tablespoons of soy sauce and 1 tablespoon of soy sauce. Then add 2 tbsp white vinegar, 1 tbsp white sugar and 1 tbsp honey, and stir evenly in one direction. Just thicken the sesame sauce
4. Pour the prepared sauce on the cabbage and stir it gently with chopsticks.
5. Put it on a plate, sprinkle some black sesame seeds and add some chopped green onion. A sweet and sour cabbage job is ready.
Ingredients: yellow sweet potato, starch, water, sugar.
Operation steps 1: Select two sweet potatoes with yellow hearts, peel them and cut them into hob blocks.
2. Put the cut sweet potato into a large bowl, add a proper amount of dry starch, and grasp it evenly by hand, so that a thin layer of starch is evenly attached to the surface of the sweet potato. The surface of sweet potato stained with starch will be hard but not soft after frying.
3. Pour the sweet potato pieces into hot oil and fry until the color is golden, the heat is not too big, and the surface color is not too heavy. After frying, drain the oil with a drain net and put it on a plate for later use.
4. Pour 120g white sugar and appropriate amount of water into the pot and stir until the sugar melts. At first, large bubbles will be generated, and then the water inside will boil. When all the water evaporates, the syrup will gradually become thicker, the bubbles will gradually become smaller, and the color of the syrup will turn yellow, which is almost enough. The temperature is about 145. Don't use a thermometer to observe the color, just darken it, don't cook it brown-red, and then the syrup will turn into caramel, which will taste bitter.
5. Put the fried sweet potato pieces into the syrup, quickly turn them over a few times, and let the sweet potatoes be evenly coated with syrup. Then just pour it into the pot immediately and pull out such a long piece of sugar while it is hot, and it will be successful.
Ingredients: Pleurotus eryngii, salt and pepper, oil, starch and eggs.
Operation steps 1: Slice Pleurotus eryngii into strips with a width of about 1 cm, put an egg into a bowl, pour a proper amount of starch, then add a small amount of water several times, adjust the starch and egg liquid into a starch paste, and add salt and pepper to the starch paste.
2. Mix well, add Pleurotus eryngii, cover with starch paste, and put in an oil pan that is heated to 60%.
3. Fry Pleurotus eryngii into golden brown, remove Pleurotus eryngii with a colander, control the excess oil, and then put it in a plate to cool.
Pleurotus eryngii is fried, so you can sprinkle some salt and pepper before eating.
Prepare tofu, soaked fungus, yam, onion, garlic, soy sauce, oyster sauce and sugar.
Operation steps 1: Peel the yam and slice it with an oblique knife.
2. Heat the oil in the pan, cut the tofu into thin slices, put it in the oil pan, fry until one side is golden and crisp, and then fry the other side to the opposite side. Put the fried tofu on a plate for later use.
3. Pour the oil in the pan, add the onion and garlic and stir fry to give the fragrance. Add yam pills and stir-fry until the edge is slightly yellow.
4. Add the soaked fungus, stir fry evenly, and finally add the fried tofu.
5, add a small amount of soy sauce, oyster sauce, add a little sugar to refresh, because yam itself has mucus, so the sauce will thicken, stir-fry until all the ingredients are wrapped in sauce, you can go out.
Prepare boiled corn, pine nuts, carrots, cucumbers, onions, sugar and salt.
Operating steps 1. Go to the supermarket to buy a canned corn of about 200g, or use cooked sweet corn, and then cut carrots, cucumbers and other side dishes into cubes for later use.
2. Pour the oil into the wok, heat it to a slight heat, add chopped green onion and saute.
3. Pour the corn kernels into the oil and stir fry. I use canned corn, so the corn kernels are not so dry. If the corn kernels are dry, add some water. Don't fry corn kernels, they don't taste tender.
4. Add diced carrots and stir-fry until the diced carrots are soft. Stir-fry the carrots until soft, then add the diced cucumber and stir-fry until the diced cucumber is broken, which is not very crisp and refreshing.
5. Finally, add 50 grams of cooked pine nuts, and peel the pine nuts. Add 2 tablespoons of sugar, that is, about 30 grams of white sugar, then add a little salt and stir well.
6. Pour in water starch to thicken. Water starch should be added slowly while stirring. Don't add too much, or the whole plate will be sticky. After adding water starch, the whole dish is in this very smooth state.
Prepare pig's trotters, star anise, fragrant leaves, cinnamon, dried tangerine peel, onion ginger, soy sauce, sugar, fermented bean curd, cooking wine and other ingredients.
Operation steps 1: pour some water into the pot to boil, add some ginger slices and chopped green onion, and then blanch the cut pig's trotters in water for about 5 minutes to remove the fishy smell on the surface.
2. Mix a portion of braised sauce, put 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and 1 slice of rose sufu in a bowl, mash with a spoon and mix well.
3. Pour half a bowl of sugar into the wok, add a little water and stir-fry until the sugar melts. Then the sugar is heated and boiled into syrup, and the color of the syrup becomes darker and darker until the syrup turns reddish brown.
4. Pour the pig's trotters, stir fry quickly, so that the sugar water is evenly wrapped on the pig's trotters, stir fry until the surface color of the pig's trotters is red and bright, then pour the braised sauce into the pot, stir fry, and let the pig's trotters absorb part of the bottom flavor first.
5. Add spices such as onion, ginger and octagonal leaves, then add water instead of trotters. You can also use beer, cover it and boil the soup.
6. After the soup is boiled, pour the trotters together with the soup into the pressure cooker, cover and close the exhaust valve, and stew for half an hour.
7. After the pressure cooker is stewed, pour it back into the wok and drain the soup by fire.
8. As the soup dries, the color of pig's trotters will become more and more ruddy and the taste will be more intense.
Ingredients: Wuchang fish, carrot, onion, ginger, pepper, cooking wine, steamed fish black soybean oil and oil.
Operation steps 1: First, cut off the fins on the abdomen of Wuchang fish with scissors. Chop the fish head from the position below the fin, and leave the fin on the side of the fish head. Stand the fish head up and put it aside. Chop the fish tail, too.
2. Use a knife to chop evenly into equal-width sections along the fish body, and don't chop the fish belly.
3. Cut hard along the marked mark to cut off the fish spine. Fish bellies must be connected. Never cut it off. After cutting, the back can be unfolded.
4. Find a bigger disc, put the cut fish body in the disc and spread it along the plate, and put the fish head in the middle to stand up.
5, cut some onions, preferably green onions, green onions have a strong taste. Cut some chopped green onion for decoration, and chopped green onion is best made of leaves of shallots. Cut some ginger for later use. Finally, cut the red pepper into Chili rings, and the rings will be as thin as possible, which will make the plate more beautiful.
6. Pour some cooking wine on the fish, put shredded ginger and shredded onion on the fish respectively, then put the plate in a steamer, steam after SAIC for about 15 minutes, and steam the fish.
7. In the process of steaming fish, cut some carrots for decoration.
8. After the fish is steamed, open the lid and take out all the shredded onion and ginger. Pour the distilled water out of the dish, pour in the appropriate amount of steamed fish and soy sauce, cover the lid and heat for 5 minutes, then take it out of the pot after steaming.
9. Put carrot slices in the outermost circle, put pepper rings in the inner circle, and finally sprinkle a layer of chopped green onion in the innermost circle. Burn some hot oil and pour it on the chopped green onion, and the fragrance of chopped green onion will burst, and the peacock fish will be ready.
Ingredients: chicken leg meat, onion, ginger, garlic, pepper, dried pepper, cooking wine, soy sauce, pepper and oil.
Operation steps 1: Chop the chicken legs into pieces, put them in a large bowl, add cooking wine, soy sauce and pepper, and stir well. Add proper amount of dry starch and mix well to make the meat more smooth and tender. Let it marinate for a while to make the chicken legs more tasty.
2. When curing meat, cut some onion, garlic and ginger for later use.
3. Heat the oil in the pot, add the marinated chicken pieces, fry until the surface color becomes darker, and then remove the oil with a drain net, so that the fried ones are crispy outside and tender inside, and like to fry them dry for a while.
4, put a little oil in the wok, put pepper and dried pepper when the oil is warm, don't wait until the oil is very hot, it is easy to fry. Stir-fry until the pepper changes color and taste, and add onion, ginger and minced garlic.
5. Add the chicken pieces, stir fry until the spicy oil is evenly wrapped on the chicken pieces, pour in the right amount of soy sauce to taste, deepen the color, and then continue to stir fry, and then serve.
Prepare ribs, onions, ginger, garlic, rock sugar, cooking wine, sugar, soy sauce and balsamic vinegar.
Operation steps 1: first cut the onion into sections and slice the ginger for later use. Put the ribs in clean water, add some edible alkali to clean them, remove blood and impurities on the surface, and then rinse them twice in clean water.
2. Add water to the pot and heat it, put the ribs in boiling water, add some onion and ginger, blanch for about three minutes until the ribs change color, and remove them for later use.
3. Mix a common sweet and sour juice, add 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar and 4 tablespoons balsamic vinegar to the bowl, and stir until the sugar melts.
4. Then stir-fry a sugar color, pour oil into the pot, add a handful of rock sugar, stir-fry on medium heat until the rock sugar melts into syrup, and when bubbles appear on the surface, turn to low heat and heat slowly, and the syrup becomes darker and darker.
5. When it is reddish brown, add the ribs and stir fry until the surface of the ribs is colored.
6. After the ribs are colored, add the spices and stir fry, and then add the sweet and sour juice prepared in advance. Stir-fry for a while to let the ribs absorb some of the sweet and sour juice, then add hot water to the ribs, cover the ribs and stew for more than 40 minutes. If there is not enough water in the middle, you can add some hot water. Never use cold water. Cold water will make the meat tight.
7. After the ribs are soft and rotten, open the pot cover, take out the seasoning inside, and then open the fire to dry the soup.
Ingredients: pork, sweet potato starch, cooking wine, soy sauce, soy sauce, sugar, pepper powder.
Operation steps 1: Cut the pork into thin slices with a thickness of about 2 mm If the meat is too thick, it will not taste good, and if it is too thin, it will be very dry.
2. Put the sliced meat into a bowl, add 1 tbsp cooking wine, half a tbsp light soy sauce, 1 tbsp light soy sauce, a small amount of sugar, 1 tbsp pepper powder, grab evenly with your hands and marinate for a while.
3. Put half a bowl of sweet potato starch into the marinated meat slices, then beat in 1 eggs, and stir the eggs and sweet potato starch evenly with chopsticks. If it is too dry, add a little water and stir until the consistency of the starch paste is similar to that of yogurt. If it is thicker, it will be brittle when fried.
4. Heat the oil in the frying pan to 70% oil temperature, put the meat slices into the frying pan in turn, fry them on medium heat until all the meat slices float and the surface turns golden yellow, and then take them out. The oil temperature of fried crispy meat should not be too high, otherwise the water in the meat will be fried dry, dry and unpalatable.
Prepare fresh shrimp, garlic, onion, cooking wine, soy sauce, oyster sauce, tomato sauce, sugar, pepper and oil.
Operation steps 1: firstly, the freshwater shrimp is treated and its whiskers, feet and thorns are cut off with scissors.
2. Cut a small mouth on the shrimp back with a knife and take out the shrimp line. It is more convenient to taste the shrimp when the back is opened.
3. Cut some minced garlic and chopped green onion for use.
4. Add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp tomato sauce, 1 tbsp sugar, appropriate amount of pepper, and add a little water to mix well.
5. Pour more oil into the pot and heat it. Pour the processed prawns into a wok and fry for about 1.2 minutes. When the shrimp turns red, it can be fished out. Don't fry them for a long time, they will get old.
6. Leave a small amount of oil in the wok, add the onion and garlic and stir fry. Pour in the sauce prepared before and stir fry until it is thick. The tomato sauce I used contains starch. If the tomato sauce you use is thin, you need to thicken it with extra water starch. After the sauce is thick, pour in the fried prawns, stir fry and let the prawns be evenly wrapped in the sauce.
The above is the recommendation of 12 New Year's Eve menu, including "2 cold dishes, 4 vegetarian dishes and 6 vegetarian dishes". Make cold dishes, stir-fry, fry and steam. It is rich in flavor, full of color and fragrance. Please collect it as a reference for the New Year's Eve dinner.