Sweet and sour tenderloin is a favorite dish for children at home. The crispy strips of meat outside are wrapped in sweet and sour sauce to stimulate appetite, and the tomato sauce wrapped outside is red and bright, which looks very festive, meaning that everyone is thriving in the new year;

Raw materials: pork 250g, flour 40g, corn starch 40g, salt, cooking wine, edible oil, tomato sauce, sugar, white vinegar and white sesame;

The practice of sweet and sour tenderloin

1, the prepared pork tenderloin is cut into strips, the size and length are determined according to preferences, the cut meat is put into a bowl, a little salt and cooking wine are added, mixed evenly, marinated for 10 minute, and the bottom flavor is added;

2. Mix the sweet and sour juice of the sweet and sour tenderloin. Add 3 tablespoons of tomato sauce about 30g, 3 tablespoons of sugar about 30g, 2 tablespoons of vinegar about 20g, a little salt, 1 teaspoon of starch about 5g, and 60g of water to the bowl. The ratio of tomato sauce to sugar should be the same, and the salt should be less. Adding salt can highlight the sweet and sour taste and stir well for later use.

3. Then make batter and wrap the meat. Add 40g of flour, 40g of corn starch, 10g of edible oil and 90g of clear water into a bowl and stir evenly until the batter is streamlined.

4. Pour the marinated meat into the batter and stir evenly, so that the surface of the meat is evenly covered with a layer of paste. When it's done, you can fry it;

5, add oil to the pot, the oil temperature is 60% hot, put the meat wrapped in batter into strips to avoid sticking together, pay attention to stirring when frying, until the surface is slightly yellow, and then remove it;

6. Raise the oil temperature to 70% heat and fry it again until the surface is golden;

7. When frying again, take another pot, add a little cooking oil to the pot, add the prepared sweet and sour juice, stir evenly, stir until the sweet and sour juice thickens, take out the fried tenderloin, stir evenly quickly, and take out the pot;

8, sprinkle with cooked white sesame seeds, sweet and sour sweet and sour tenderloin is ready;

Second, litchi shrimp balls-happy

The main material of litchi shrimp balls is fresh shrimp, and there are many ways to make fresh shrimp. Litchi shrimp balls shared today are more complicated, which takes a lot of time than simple boiled shrimp, but they are beautiful and delicious. Shrimp is an indispensable dish for New Year's Eve. There is an old saying: "A shrimp in the New Year means that everyone is happy in the new year, so shrimp is essential in the New Year's Eve. Just choose the way you like. "

Raw materials: 500g fresh shrimp, 50g fat, appropriate amount of crispy flower grains, a little onion, ginger and garlic water, one egg white, starch 1 spoon, salt and pepper;

Practice of Litchi Shrimp Ball

1, the prepared 500g fresh shrimps are peeled. This step requires patience;

2. After peeling the shrimps, wash them with clear water several times. After cleaning, dry it and set it aside.

3. Dice the prepared 50g fat meat and chop it as much as possible. Adding a little fat when making shrimp balls will make the shrimp balls taste better.

4. Then put the prepared shrimp meat on the chopping board, pat it flat, put the chopped fat after patting it flat, chop the shrimp with the back of a knife, and mix the two ingredients together;

5. Put the chopped shrimp into a bowl, add 2 spoonfuls of onion, ginger and garlic water, 1 spoonful of salt, a little pepper to deodorize, an egg white and a little starch, stir evenly in one direction, and then beat for a while until the chopsticks can stand up;

6. Pour the prepared crispy flowers into a bowl, which can be bought in the market or online;

7. Squeeze the prepared shrimp into balls, roll the squeezed balls in crispy flowers, and evenly cover the surface with a layer of crispy flowers. When everything is ready, you can fry it in the pot;

8. When the oil temperature is 50% hot, add shrimp balls and fry them on low heat until they float on the surface and fry until cooked.

9. Delicious lychee shrimp balls are ready;

Third, braised hooves are fat and moist.

Toilets are common in some important occasions, such as wedding banquets and New Year's Eve dinners. The braised hoof is ruddy, rich in oil and collagen, and soft and greasy to eat, so the braised hoof is a hard dish, which also represents the fat and moist house;

Ingredients: 1 hoof, ginger, onion, cooking wine, soy sauce, soy sauce, rock sugar, dried Chili, star anise, fragrant leaves, pepper, fennel and cinnamon;

The practice of braising hooves in brown sauce

1, the big hoof rafters bought home should be cleaned first, and the surface should be singed before cleaning;

2. Soak the hooves in water, put them in cold water in the pot, add ginger slices, onion segments and cooking wine to remove the fishy smell, boil them with strong fire, skim off the floating foam on the surface after boiling, and continue cooking for about 5 minutes;

3. Stir-fry a sugar color in another pot, add cooking oil and a proper amount of rock sugar to the pot, cook the rock sugar with a small torch until it becomes jujube red, put it in the hoof, turn it over after one side is colored, and let the other side also be colored;

4. After the pig's trotters are colored, add a proper amount of hot water to the pot and start seasoning. Ginger 1, 3 dried peppers, star anise 1, 2 fragrant leaves, 2 grams of pepper, 2 grams of fennel and half a piece of cinnamon. Add all the prepared seasonings, add a proper amount of light soy sauce and a little light soy sauce, stir well, adjust the taste and boil over high heat.

5. Pour the cooked hoof soup into the electric pressure cooker and press a button with relatively high pressure. If there is no electric pressure cooker, you can use a pressure cooker for about 40 minutes;

6. Take the pressed hoof out of the pot and put it on the plate, then put some soup in the pot and boil it. Add some water starch to thicken the soup. After the soup is mixed, pour it on the hoof and braise the hoof.

7, braised hooves are well done, soft and rotten without bones;

Four, white-cut sheep meat-beaming

Eating mutton on New Year's Eve means celebrating. There are many ways to make mutton, such as fried mutton with onion, mutton soup, white-cut mutton and braised mutton. Today, I will share with you the simplest white-cut sheep meat, which is simple but delicious. You can eat it for a while at a time, which is simple and convenient.

Ingredients: 750g lamb chops, a small piece of ginger, 3g angelica dahurica and 3g white pepper;

Method for cutting white mutton

1. Clean the fresh mutton bought home, soak it in clear water for 1-2 hours, soak out some blood, and then clean it;

2. First, soak the soaked mutton, add a proper amount of cold water and ginger slices into the pot, bring it to a boil with strong fire, then cook it for about 2 minutes, then take it out and wash it with warm water;

3. Prepare the seasoning for making white-cut sheep meat, and put 5 slices of ginger, 3 grams of angelica dahurica and 3 grams of white pepper in the bag;

4. Put the washed mutton into the pot and add the material package. There is no need to add wine and salt here. Pour clean water without mutton, cover the lid and boil over high heat.

5. After the fire boils, turn to low heat and cook for another hour. It will be better to stew with a small fire, and the shrinkage will not be too serious. Cooked with chopsticks means cooked;

6. After cooking, soak it in it for about 3 hours, so that the mutton can better absorb the soup;

7. Take out the soaked mutton, let it cool, wrap it in plastic wrap, and put it in the refrigerator for a while before slicing. It will be easier to cut and it will be cooked at one time. It can be cut several times and cooked several times.

8. To prepare a dip, prepare a bowl, add a proper amount of Jiang Mo, chopped green onion, mashed garlic, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, 4 tablespoons of soup and a little sesame oil to the bowl, and stir evenly;

9. The cut mutton sauce is delicious;

Five, sour soup tripe-bullish

A new year is a new beginning. I wish you all the best in the new year. Beef is also an essential dish on the dining table, such as braised beef, beef soup, braised beef and so on. Today, instead of making a fuss about beef, we have a new way to eat tripe, which is simple and delicious.

Ingredients: tripe, Flammulina velutipes, thousands of pieces, pickled fish seasoning package, shallots, garlic, millet spicy, coriander;

The practice of sour soup tripe

1. The tripe bought home needs to be cleaned and cooked first. If it is cooked, this step can be ignored;

2. Slice the cooked tripe obliquely, and then prepare the side dishes. Cut off the root of Flammulina velutipes, wash and tear it into small pieces, shred it into thousands, and cut shallots into chopped green onion, minced garlic, sliced millet and chopped coriander;

3. Add base oil to the pot, and the oil temperature is 70% hot. Add pickled cabbage packets directly into pickled fish, stir-fry over high fire, stir-fry the smell of pickled cabbage, add prepared Flammulina velutipes, thousands of pieces of boiling water, and then add seasoning packets for pickled fish. Add the package directly without seasoning yourself, and boil it over high fire;

4. After boiling, put the sliced belly slices, cook for 2 minutes on high fire, take them out and put them in the pot;

5, sprinkle with a little chopped green onion, minced garlic and millet spicy, sprinkle with hot oil to stimulate the fragrance, sprinkle with coriander, and the delicious sour soup tripe will be ready;

Six, yellow croaker baked rice cakes-more than a year, step by step.

Fish is essential on the dinner table. There are many choices and practices for fish. What I'm sharing with you today is baked rice cakes with yellow croaker, both fish and rice cakes. A dish has two good meanings, meaning more than a year, step by step;

Ingredients: 1 yellow croaker, chafing dish rice cake, ginger, onion, shredded green and red pepper, cooking wine, soy sauce, soy sauce, salt, sugar and oyster sauce;

Practice of burning rice cakes with yellow croaker

1. Clean the yellow croaker first. You can buy it home and handle it yourself or ask the stall owner to help you.

2. Apply a layer of cooking wine and onion, ginger and garlic juice to the surface of the washed yellow croaker, and marinate for 15 minutes to better remove fishy smell;

3, the pickled yellow croaker dries the surface moisture, and it is better to put a flower knife on the surface;

4, add oil to the pot, the oil temperature is 70% hot, put the yellow croaker into the pot. When the oil temperature is high, the fish skin can be quickly fried to solidification. Fry one side until golden, turn over and fry the other side, and fry both sides until golden;

5. After frying both sides until golden brown, add ginger slices, millet peppers and green onions into the pot, stir-fry until the fragrance explodes, add appropriate amount of water, start seasoning, add a little salt, cooking wine, soy sauce, soy sauce and white sugar to refresh, stir well, boil over high fire, and then simmer for a while;

6. Cook the croaker, then put it into the prepared rice cake strips and continue to cook for a while. Rice cakes are easy to stick to the pot, and stirring can avoid pasting the pot;

7. Cook the rice cake until it is soft and cooked. Yellow croaker and rice cake are taken out and put on the plate. Clean the ingredients in the pot with a colander. Boil the fish soup with a little water starch and thicken it.

8. Pour the sauce on the fish, sprinkle with shredded green and red peppers on the surface, and the delicious yellow croaker baked rice cake will be ready. I wish you all "more than a year, steady and rising" in the new year;

Seven, rice cooker roast chicken-good luck

Chicken is indispensable on the dinner table of New Year's Eve, which means good luck. This is a good color. The roast chicken cooked with this rice cooker today is simple and convenient. You can cook it in the pot. The chicken is tender, juicy and delicious.

Ingredients: one Sanhuang chicken (about 1000g), half onion, ginger, onion, salt, soy sauce, oyster sauce, sugar and honey;

Practice of roasting chicken in electric rice cooker

1, prepare a three-yellow chicken of about 2 kg, not too big, it is easy to cook when it is big, clean the chicken and remove the bottom and head of the chicken.

2. after cleaning, punch holes in the chicken surface with toothpicks, which makes it easier to marinate and taste. Add 1 tablespoon salt, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon honey, and then add appropriate amount of ginger slices and onions.

3. Spread a layer of ginger on the bottom of the rice cooker, and then put green onions and onions, so as to avoid direct contact between chicken and the inner container of the rice cooker. Add the marinated chicken and pour in the marinated sauce. The spices inside are all wet and will be released slowly during heating, so that the braised chicken will be more fragrant;

4. Cover the lid and press the "Cooking Key", which takes 1 hour and can be turned once;

5, such a delicious roast chicken is ready, the whole chicken is very tasty, and soft and rotten, fresh and juicy inside;

Eight, hot and sour Chinese cabbage-100 wealth, wealth rolling in;

Cabbage has the homonym of "Hundred Treasures", so cabbage series dishes are also essential on the dinner table. Today, I will share with you the simplest kind of hot and sour Chinese cabbage, which is rich in nutrition with vegetarian dishes on the table.

Ingredients: 5 Chinese cabbage leaves, dried Chili, millet spicy, minced garlic, salt, soy sauce and mature vinegar;

Practice of hot and sour Chinese cabbage

1. After washing the Chinese cabbage, cut the sides and leaves of the cabbage respectively;

2, the pot is hot, add millet spicy and minced garlic, add cabbage and dried Chili, dried Chili does not like to put oil first, because it is too easy to fry;

3. Stir-fry until the cabbage is soft and out of the pot, and add cabbage leaves and stir-fry evenly;

4, seasoning, a little salt, a little soy sauce, a little more mature vinegar, stir evenly, you can go out of the pot, the mature vinegar should be placed at the end to avoid volatilization and not sour;

5, the home-cooked hot and sour Chinese cabbage is ready, and the hot and sour appetizer is still greasy;

Nine, clear soup laver core-purple gas from the east

Vegetarian dishes are also essential. The laver core used now has a high value and a purple appearance, indicating that purple gas comes from the East.

Raw materials: 1 laver core, minced garlic, salt and thick soup treasure;

Practice of seaweed core in broth

1. Clean the prepared laver core and cut it in half. If the skin at the root is old, you can cut off some;

2. Boil the water in the pot, add salt and cooking oil, put the laver core, blanch it, take it out and put it in cold water;

3, another pot, the pot is hot, add the minced garlic and stir fry, add the soup that has just been boiled, and the third box of thick soup treasure. After the fire is boiled, the laver core will fade after blanching, and the soup after blanching will turn pale purple. Boil with boiled soup, and the cooked color will be more beautiful;

4. After the fire is boiled, put in the cooled laver core, boil it again, add a little salt to taste, and take out the pot.

5, delicious soup laver core is ready;

X. Yuanbao jiaozi-the financial resources are rolling.

Jiaozi is also an indispensable dish for New Year's Eve, especially in the north. It is a very important custom for a family to sit around and wrap up jiaozi. Today, I will share with you a new look of jiaozi, and make jiaozi into an ingot shape. The ingot symbolizes wealth. I wish you all a prosperous new year.

500 grams of raw flour, 250 grams of pumpkin paste, 300 grams of pork, 300 grams of fresh bamboo shoots and 200 grams of shrimp; ;

The practice of Yuanbao jiaozi

1. Add 250g pumpkin puree to the prepared 500g flour, stir it into a flocculent dough, and knead it into a smooth dough for later use. The dough made of pumpkin puree and flour is golden yellow;

2. After the dough is mixed, prepare the stuffing. Stuffing can be prepared according to your own preferences. I stuffed shrimp with fresh bamboo shoots. Wash shrimps and cut them into small pieces. Add a little cooking wine and pepper and mix well. Add a spoonful of salt, soy sauce, soy sauce, oyster sauce and white sugar to the prepared meat stuffing, stir well, add a little pepper water after adjusting the taste, and stir in one direction until the meat stuffing is wet but there is no extra water in the bowl. After the meat is mixed with water, add a little cooking oil and stir well. Slicing the winter bamboo shoots, blanching, cooling, cutting into diced bamboo shoots, squeezing out the water, pouring the processed diced bamboo shoots and shrimps into the meat, and stirring evenly, thus making the delicious shrimp and winter bamboo shoots meat stuffing.

3. Take out the proofed dough, knead it into long strips, cut it into dough with uniform size, take a dough, roll it thin, roll it round, and roll it into a round dumpling wrapper with thin edges and slightly thicker middle;

4. After rolling the dumpling skin, take a dumpling skin, put stuffing on the dumpling skin, first fold the dumpling skin in half, knead it into a ball, and then knead the two ends of the dumpling skin into a ball, so that the jiaozi of Yuanbao is ready;

5. Boil the water in the pot, add a little salt and pour it into jiaozi. After the water boils, add half a bowl of cold water and add cold water three times. When the ingot jiaozi is ripe, it floats on the surface and bulges.

6. Drain the pot, and the delicious ingot jiaozi is ready;

Eleven, wine jiaozi-round and round.

The little fish symbolizes reunion and reunion. Fermented wine is an essential dessert on the table of Jiangnan people. Today is sweet-scented osmanthus fermented rice ball, which has a faint sweetness when drunk in one mouthful.

Raw materials: pumpkin balls, fermented grains and sweet-scented osmanthus;

The practice of wrapping jiaozi with wine

1. Boil the water in the pot, put in the prepared pumpkin balls, boil with high fire, and turn to low heat until the pumpkin balls float on the surface;

2. At this time, you can add 2 spoonfuls of fermented grains and a little osmanthus, stir well, and continue to cook for about 1 minute. Fermented grains should not be cooked for too long, otherwise the taste is not good;

3. Add the prepared starch to thicken, stir while pouring, stir until you like it, and turn off the fire;

4. Sprinkle a little dried osmanthus on the pot, and the sweet and warm wine-brewed osmanthus pumpkin jiaozi will be ready;

Twelve, fruit platter-a bright future

After a full meal, fruit is the best choice. Rich in vitamins, it can relieve greasy food. The fruit platter is not particularly particular. Just put all kinds of fruits you like. Colorful fruit platters have unlimited possibilities, just like our life. Every choice will make your life very different, and so will the fruit platter. There will be many combinations and unlimited choices.

Raw materials like their own fruits;

The practice of fruit platter

1, prepare your favorite fruit, wash it and peel it;

2, put the prepared fruits together, indicating that the promising fruit platter is ready;

Summary: New Year's Eve is the most important dinner in everyone's mind. The 12 dishes shared with you today all have their own auspicious meanings, which can be adjusted according to preferences and the number of people. You can collect it if you like!

Thank you for your support!