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What dishes are delicious for New Year's Eve?
Shrimp with salt and pepper

Ingredients: 2 grams of sugar, eggs 1 piece, a little pepper, a little chopped green onion, proper amount of raw flour, and proper amount of cooking oil.

Practice:

1. Wash prawns, remove shrimp lines and add salt, sugar and pepper.

2. Beat in an egg and mix well. Pickling 10 minute. Add proper amount of cornflour and mix well.

3. Put a pot of bottom oil in the pot, fry the shrimps for later use, or add more fried shrimps.

4. Put a small amount of oil into the pot, add chopped green onion when the oil is 60% hot, then add fried shrimp, stir fry for two minutes, and take out the pot.

Dry fried meatballs

Required ingredients:

250g of minced meat, half a piece of brine tofu, 2g of salt, sugar 1 tsp, onion, ginger and garlic, 2 tsps of soy sauce, egg white 1 piece, and a little white pepper.

Practice:

1. Add 2g of salt, sugar 1 tsp, onion, ginger and minced garlic, 2 tsp of soy sauce, egg white 1 piece, and mix well.

2. Put the tofu into a fresh-keeping bag and crush it. Pour into the prepared meat and mix well.

3. Put the right amount of oil in the pot. When the oil temperature is 60% to 70% hot, knead the meatballs, fry them in medium and small fire until golden.

Boiled fish fillet

Required ingredients:

Longli fish fillet 1 piece, 300g bean sprouts, Pixian bean paste 1 tablespoon, minced garlic, sliced garlic, ginger slices, dried Chili, Zanthoxylum bungeanum 1 teaspoon, cooking wine, white pepper and starch.

Practice:

1. Slice the Longli fish fillet and marinate it with salt, white pepper and cooking wine. After pickling, add starch and mix well.

2. Let go of the bean sprouts and cook them in the water pot, then put them out and spread them on the bottom of the container.

3. Put the oil in the pot, add the ingredients and Pixian bean paste after the oil is hot, and stir-fry over medium and small fire. Add appropriate amount of boiling water and bring to a boil.

4. Put the fish fillets one by one, and when the water boils again, the fish fillets will be cooked when they change color.

5. Pour the fish and soup into the container with bean sprouts. Spread with minced garlic, Chili noodles, dried Chili segments and pepper. Heat the hot oil in the pot until the oil just smokes. Turn off the fire and pour it on the surface of the boiled fish.

Steamed pork ribs with flour

Required ingredients:

500g pork ribs, 50g steamed pork rice noodles, Pixian bean paste 1 0g, 3 tablespoons soy sauce, soy sauce 1 spoon, sugar 1 spoon, 2g salt, appropriate amount of oil, appropriate amount of onion ginger, appropriate amount of white pepper, and potato1piece.

Practice:

1. Put a small amount of oil in the pot and simmer. When the oil is warm, add Pixian bean paste, stir-fry the red oil and turn off the heat for later use.

2. Add onion and ginger slices, salt, soy sauce, soy sauce, sugar and white pepper to the ribs and mix well. Pour in the fried bean paste and mix well. Marinate for about 2 hours.

3. Pour in steamed rice noodles and mix well. Let every rib be evenly covered with rice flour.

4. Peel and cut potatoes, spread them to the bottom of the container, and then spread ribs.

5. Put enough water in the pot, put the sparerib bowl in, steam it after aeration 1 hour or so.

Hetang snack

Required ingredients:

200g of peas, carrot 1 root, lotus root 1 segment, proper amount of water-borne fungus, 2g of salt and proper amount of water starch.

Practice:

1. Soak the auricularia auricula, slice the carrot, slice the lotus root, select the Dutch beans, and prepare the water starch.

2. Put oil in the pot. When the oil is hot, stir-fry chopped green onion. Add carrots and lotus root slices and stir-fry.

3. Stir-fry the fungus, add 2g of salt, stir-fry the peas for half a minute, and pour the starch into the pan.

Steamed Chinese Bass

Required ingredients:

Perch 1 strip, 2 tablespoons of cooking wine, appropriate amount of shredded onion and ginger, 3 tablespoons of steamed fish and soy sauce, and 2 millet spicy.

Practice:

1. Deal with the fish, scrape off scales and remove internal organs. Fill the fish belly with onion and ginger slices, and marinate with salt and cooking wine for a while. Draw a few lines on the fish to help it taste.

2. Put the fish in a plate and put it in a steamer, and steam for 12 minutes.

3. Prepare shredded onion and millet spicy, and put them on the surface of steamed fish.

4. Pour in the appropriate amount of steamed fish and soy sauce. Put a proper amount of cooking oil in the wok, heat it and pour it on the fish.

Sweet and sour eggplant

Required ingredients:

Round eggplant 1 serving, 2 tablespoons tomato sauce, sugar 1 serving, vinegar 1 serving, soy sauce 1 serving, salt 1 g, corn starch 1 serving, proper amount of flour, and egg/kloc-0.

Practice:

1. Peel the eggplant, cut it into hob pieces and marinate it with some salt.

2. Add corn starch to the flour and mix well. Add appropriate amount of water to make batter, and the consistency is slightly thicker than yogurt.

3. Take another bowl, add tomato sauce, sugar, vinegar, soy sauce, salt, corn starch and water and mix well.

4. Put the eggplant in the batter and wrap it in the batter. When the oil temperature is 50% hot, put in the eggplant with batter and fry until the surface is golden.

5. Put the right amount of oil in the pot, stir-fry the onion, ginger and garlic until fragrant, pour in the bowl of juice, and keep stirring until the soup bubbles. Put the fried eggplant into the pot, stir fry quickly and evenly, and turn off the heat.

Toothpick meat

Required ingredients:

300 grams of pork tenderloin, 2 grams of salt, 2 tablespoons of soy sauce, appropriate amount of cumin powder and appropriate amount of Chili noodles.

Practice:

1. Cut the tenderloin into small pieces less than 2 cm, add salt, and mix well with soy sauce.

2. Sprinkle a proper amount of cumin powder, mix well with Chili noodles and marinate for about 20 minutes.

3. Put the pickled meat skewers on toothpicks. Generally, two toothpicks are inserted and the larger one is inserted.

4. Put the right amount of oil into the pot and heat it in a medium-small fire. Add toothpick meat and fry until the color changes.

Xiang cucumber oil

Required ingredients:

Cucumber 1 root, 3 tablespoons of light soy sauce, about salt 1 g, about sugar 1 g, 2 tablespoons of vinegar, 2 dried peppers, appropriate amount of minced garlic, a little Jiang Mo, a little sesame oil and an appropriate amount of edible oil.

Practice:

1. Wash cucumber and scrape it into pieces with a scraper. Roll it up and set it on the plate.

2. mince garlic and ginger, wash dried Chili and cut into small pieces.

3. Mix the juice. Add soy sauce, salt, sugar, sesame oil and vinegar to the bowl to make juice.

4. Put the minced garlic, Jiang Mo and dried Chili on the cucumber, put a proper amount of oil in the pot, heat it, and sprinkle it with a spoon.

Braised meat with bean curd

Required ingredients:

Bean bubble 12, pork stuffing150g or so, 2g of salt, a spoonful of oyster sauce, appropriate amount of minced onion, ginger and garlic, appropriate amount of edible oil and appropriate amount of soy sauce.

Practice:

1. Chop onion, ginger and garlic, put them into the meat stuffing, add soy sauce, oyster sauce and salt, mix well, and add some water if it feels dry.

2. poke a hole in the middle of the bean bubble with chopsticks, and poke it bigger with your fingers. Stuffed with meat.

3. Put a small amount of oil in the pot, fry the beans in a medium-low fire, first fry the side with meat stuffing down, and then fry the three sides.

4. Mix the sauce, a bowl of water, two spoonfuls of starch, one spoonful of soy sauce and one spoonful of oyster sauce, put them in the pot, bring them to a boil over medium heat, and then add the bean bubbles. Collect the juice over medium heat.

fried mushroom

Required ingredients:

350g of Pleurotus ostreatus, cucumber 1 root, 200g of pork belly, 3g of salt, 2 tablespoons of soy sauce, appropriate amount of starch, and appropriate amount of shredded onion and ginger.

Practice:

1. Wash Pleurotus ostreatus and tear it into small pieces of appropriate size. Slice cucumber, shred onion and ginger, slice pork belly for later use.

2. Put a proper amount of cooking oil in the pot, add shredded onion and ginger and stir-fry until fragrant.

3. Add the pork belly and stir-fry until the pork belly changes color.

4. Pour in Pleurotus ostreatus and chopped small red pepper, then add salt and stir-fry for 2 minutes until the Pleurotus ostreatus soup becomes soft. Pour in soy sauce and stir well.

5. Pour in cucumber slices and stir well, pour in water starch, and simmer until the soup is sticky.