<h1>2021 Chinese New Year's Eve meal menu, 12 dishes with good matching, "4 cold and 8 hot", family banquet hospitality is not worried</h1>
Life, in fact, is very simple, it is not difficult to set up a family banquet, the New Year festival, whether it is a family reunion, or a small gathering between relatives and friends, whether the dish is designed to be distinctive, the sweet and sour, fresh, salty and fragrant taste is reasonable, is the soul of the whole family banquet, do it yourself, or the family works together, leave the family banquet at home, and also leave the taste of the reunion in the festival in the hearts of the family.
Today with 12 Chinese New Year's Eve meal menu, "4 cold and 8 hot", each dish is not difficult, learned, the Spring Festival family feast relatives and friends gather, do not have to worry.
<h1 style="text-align: center;" > 4 cold dishes</h1>
<h1>Old soup sauce beef</h1>
Ingredients: beef tendon 600 g, beef ribs 300 g, brisket 300 g,
Seasoning: 100 grams of sweet noodle sauce, 20 grams of rice wine, 30 grams of soybean soy sauce, 30 grams of rock sugar, 2 star anise, 3 slices of baizhi, 2 grams of cloves, 3 pieces of sand kernels, 2 pieces of fragrant leaves, 1 small piece of cinnamon, 1 piece of nutmeg, 2 grams of fennel, 2 large bowls of old soup, 1 small piece of ginger, 2 pieces of green onion
Method: 1, beef tendons, beef ribs, beef brisket soaked in water for 2 hours, with a knife to cut off the surface of the impurities and dirt, soaked in cool water for 2 hours, can remove the blood inside, eat the meat tender and not fishy, and then use cool water 4 times, and then thoroughly washed, cut into large pieces.
2: Put beef in a casserole dish and pour in water, and the amount of water is the amount required for beef stew.
3, boil on high heat, after boiling, put in the beef tendons, beef ribs, brisket pieces, the spice star anise, cinnamon, peppercorns, fragrant leaves, Bai Zhi, Shannae, sand kernels are best to have, put into the seasoning package, wrap the spices with gauze, sweet noodle sauce 50 grams, rice wine, soybean soy sauce, rock sugar, ginger, green onion.
4, after the water boils again, fish out the foam, turn to a slight heat and simmer, so that the aroma slowly penetrates into the meat, simmer, while boiling, while cooking with the old soup, turn several times, so that the meat is cooked consistently.
5: Reduce the lid and simmer for two to three hours, simmer until you can easily penetrate it with chopsticks, and then cook
6: Put less oil in the wok, slide open the remaining sweet noodle sauce, and then pour into the cooked beef, the beef is completely cooled and the surface is tight, you can slice it. The beef is soaked in the soup and fished out when the soup is almost cold, which tastes better
<h1>Old vinegar spinach peanuts</h1>
Ingredients: 500 grams of tender spinach, 50 grams of peanut rice, carrots, cauliflower to taste
Seasoning: salt, vinegar, sugar, chicken powder, sesame oil
Directions: 1: Fry peanut oil in cold oil and fry over low heat until crispy
2: Cut off the spinach, blanch in boiling water and drain
3: Blanch carrots and cauliflower in a pot and remove them
4: Mix spinach, peanuts and spices together
5: Pack it into a plate with a round mold and garnish with carrots and cauliflower
<h1>Tangerine kidney beans</h1>
Ingredients: 300 grams of kidney beans, 50 grams of nine-made tangerine peel, 10 dried tomatoes, 15 grams of rock sugar, honey
Directions: 1: After washing the kidney beans, soak in cold water for 24 hours
2: In a casserole dish, add the appropriate amount of water, pour in kidney beans and tangerine peel and bring to a boil, turn to a small boil for 40 minutes
3: Add dried tomatoes and rock sugar and cook for 20 minutes until the kidney beans are soft
4, take out and let cool, add a spoonful of honey, stir well, put into a container with a lid, refrigerate, the taste is better
<h1>Nine flavors of white meat</h1>
Ingredients: 500 g pork knuckle, 1 cucumber,
Seasoning: 1 green onion, 1 piece of ginger, 1 star anise, 10 grams of cooking wine, 1 head of garlic, 5 grams of chili oil, 3 grams of salt, 3 grams of soy sauce, 15 grams of vinegar, 5 grams of sugar, sesame oil to taste
Method: 1, pork knuckle meat washed, cold water under the pot, boiling, continue to boil for 3 minutes, remove the blood impurities, fish out, into the pot of boiling water, add onion ginger, star anise and cooking wine, boil on high heat and turn to low heat and cook for about 10 minutes, until the meat is cooked thoroughly. In the middle, you need to skim off the foam with a large spoon.
2: Soak the pork knuckle in the soup water for 20 minutes, wipe the water slices into large thin slices of 7 cm long and 3 cm wide, put the pieces on the bottom of the plate, and put the neat meat slices on top.
3. Place the cucumber slices on the slices of meat, roll them into rolls and plate them.
4: Mash the garlic into garlic paste, add salt, cold soy sauce, sugar, balsamic vinegar, sesame oil, chili oil and cooked sesame seeds, mix into seasoning, pour on the white meat and vegetable rolls.
Cooking tips: 1, when cooking meat should not be too rotten, eight ripe is appropriate.
2. The thinner the slice of meat, the better.
<h1 style="text-align: center;" > 8 hot dishes</h1>
<h1>Lianpeng tofu</h1>
Ingredients: 1 box of inner fat tofu, 1 shiitake mushroom, 10 grams of green beans, 2 egg whites, 4 rape leaves
Seasoning: 1 green onion, 3 grams of salt, 5 grams of sugar, pepper, starch to taste
Directions: 1: Mash the tofu in a large bowl, add salt, sugar, pepper, egg whites and a small amount of corn starch, stir well
2: Wash the shiitake mushrooms, finely chop, finely chop the green onion, put them together in a bowl, add salt to taste
3: Wash the rape leaves, blanch them in boiling water, then rinse and place on a plate
4: Take a small mold, brush a layer of oil in the mold, and add shiitake mushrooms and minced green onion first
5: Then add the tofu, garnish with green beans and steam for 8-10 minutes
6: Take out the mold after cooking and put it on the vegetable leaves
Cooking tips: 1, can also be used in a large wine cup into the prepared tofu on the pot steamed
2: If the broth is boiled, add salt and sesame oil, pour into the soup bowl and serve
<h1>Braised sea bass</h1>
Ingredients: 1 sea bass, green onion, ginger, garlic, fragrant leaves, star anise, babao tempeh sauce, soy sauce, rice wine, sugar
Directions: 1: Wash and drain the sea bass, put a flower knife on both sides of the fish, smear a little salt and marinate for 30 minutes.
2: Cut ginger and garlic into strips and set aside.
3, the pot is hot, first rub the bottom of the pan with ginger, the fish skin will not stick to the pan when frying.
4: Pour in the oil to taste, heat the oil and put the fish in the oil pan, fry it slightly and put it out
5: Stir-fry the chopped shallots, ginger, garlic and tempeh sauce in a pan, then add the fried sea bass. Pour in a little rice wine, soy sauce, sesame leaves, sugar, add the right amount of water, cook until the soup is slightly dry, sprinkle with chives, and out of the pot.
Cooking tips: 1, after washing the fish, the hands are stained with fishy smell, you can wipe with ginger slices, and then wash with soap, the fishy smell can be removed
2: Cut the fish with a kitchen knife and a board, and rub it with ginger to get rid of the fishy gas
<h1>Squid with sauce</h1>
Ingredients: 1 fresh squid, 30 grams of green pepper, 30 grams of red pepper, 30 grams of yellow pepper, 1 millet pepper
Seasoning: 1 piece of ginger, 3 cloves of garlic, 1 piece of green onion, 3 grams of oyster sauce, 3 grams of shacha sauce, 2 grams of salt, 10 grams of rice wine.
Directions: 1. Tear off the reddish-brown skin of the squid and clean the internal organs
2. Cut the squid open, face outward inside, at a 45-degree angle at an interval of 3 mm, and then cut the squid fillet into strips first, and then cut into triangular slices;
3, boiling water in the pot, put in the squid fillet blanched, see the squid fillet curled up immediately, soaked in ice water; the time can not be too long, otherwise the taste of the squid becomes old and chewy.
4: Add the appropriate amount of oil after the pot is hot, sauté the ginger, garlic and chopped green onion, then add the green, red and yellow peppers and stir-fry, stir-fry and add oyster sauce to stir-fry well
5: Finally, add the drained squid and stir-fry quickly, add the tea sauce and the appropriate amount of rice wine and stir-fry well, then out of the pot, sprinkle with millet pepper grains
Cooking tips: oyster sauce, and sand tea sauce has a salty taste, salt should be put as much as you want.
<h1>Grilled cabbage with prawns</h1>
Ingredients: 10 prawns, 500 grams of cabbage,
Seasoning: 20 grams of shrimp oil, 3 grams of salt, soup, cooking wine.
Preparation method: 1, rinse the prawns, cut off the shrimp whiskers, shrimp guns, use toothpicks to remove sand tendons, shrimp buns. If you do not require a complete shape, you can cut the processed prawn spatula into diagonal segments, which is easier to fully taste.
2: Wash the cabbage and break the cabbage into slices by hand. Cut the ginger flowers, ginger slices, garlic slices and coriander into pieces and set aside.
3: Put oil in a pot, add green onion and ginger shreds to fry until the shrimp turn red.
4: Sauté the cabbage softly, fry the shrimp brain, cook the cooking wine, and gently squeeze the head of the shrimp with a spatula when sautéing, so that more shrimp brains can be dissolved in oil.
5: Add the seasoning, simmer over low heat until the soup is almost dry, put the shrimp oil, drizzle with sesame oil, and plate it
Cooking tips: 1, it is best to use shrimp oil, made red
2, if there is no shrimp oil, you can smash the shrimp, that is, use the spatula to smash the shrimp head, so that the shrimp oil flows out fully
<h1>Southern fried balls</h1>
Ingredients: 300 g of ground beef, 100 g of root, 1 egg, 20 g of breadcrumbs, 5 g of soy sauce, 4 g of salt, 1 g of pepper, 3 g of sugar, 2 g of chicken essence,
Sesame oil, green onion, ginger to taste
Directions: 1: Add shallots, ginger, eggs, pepper, sugar, chicken essence and sesame oil to the beef filling, mix well, then add soy sauce and mix well for 10 minutes
2: Peel the lotus root and finely chop
3: Add eggs, breadcrumbs and minced lotus root to the beef filling and mix well
4: Place the frying pan on medium heat, put a little oil, when the oil is 40% warm, squeeze the beef filling into balls, put it in the pan and fry, swirl the pan, when the bottom surface is yellow, turn the pan
5: Fry until golden brown on both sides, add large ingredients, minced green onion, chicken broth (water is also available), soy sauce, chicken essence, juice into the balls, then turn the pot, fry for a while to put into the dish
Cooking tips: 1, when the beef is mixed into filling, slightly softer,
2: The southern frying balls need to be turned over three times, the dish is juiceless, and the plate is clean after eating.
<h1>Cheese chicken rolls</h1>
Ingredients: 1 chicken breast, 5 slices of cheese for breakfast, 5 slices of bacon, 1 egg.
Seasoning: 40 g starch, 20 g mixed grill, 30 g breadcrumbs.
Bake: Medium oven, heat up and down, 180 °C, about 25 minutes.
Directions: 1. Pour the starch and mixed grill ingredients together and stir well; beat the eggs.
2. The chicken is processed into thin slices.
3. Spread the cheese slices and bacon over the chicken.
4. Roll up into a cylindrical shape.
5. Glue the pre-adjusted starch to the chicken roll, then dip it in the egg mixture and finally cover the breadcrumbs with the egg mixture.
6. Place in a baking sheet.
7. Preheat the oven at 180 ° C, after the oven is preheated, put it in the oven, up and down the heat, the middle layer, bake for about 25 minutes, according to the size of the meat rolls and the temperature of their own oven to adjust the baking time.
Kitchen whispers: 1. Breakfast cheese slices to use Cheda cheese cheddar cheese, is one of the most basic cheeses, rich and delicious. But it is different from the mozzarella cheese and cream cheese used in baking.
2. Because the bacon itself has a salty taste, plus it can be seasoned with tomato sauce and pepper salt, so there is no seasoning chicken slices first, and the heavy flavor can be sprinkled with salt and black pepper first.
3. Mixed barbecue ingredients are available in supermarkets. First dip in starch, then egg mixture, and finally wrap breadcrumbs, don't reverse the order.
<h1>Tin foil baby dish</h1>
Ingredients: 1 baby cabbage, 50 grams of soaked vermicelli,
Seasoning: 30 grams of minced pepper, 1 head of garlic, 15 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of cooking oil.
Directions: 1. Soak the vermicelli in water for half an hour in advance and soak until soft.
2. Add cooking oil in the pot and stir-fry the minced garlic over low heat until golden brown.
3. Add the minced pepper and sauté slightly, add the soy sauce and oyster sauce and stir-fry well, turn off the heat.
4. Spread the baking bowl with soft vermicelli.
5. Wash the baby cabbage, cut into four cloves, if slightly larger baby cabbage can be cut into a few more cloves, put on the vermicelli.
6. Pour the prepared sauce on the baby cabbage, preferably cover it all.
7. Wrap in tin foil, the whole baking bowl must be wrapped, must be wrapped tightly. (That's the point)
8. Preheat the oven at 220 °C, after the oven is preheated, put it in the oven, heat up and down, medium layer, bake for about 30 minutes. The time temperature is for reference only, please adjust it appropriately in your own oven.
Cooking tips: 1. First of all, the point is that no matter what container you use, tin foil must be wrapped tightly.
2. The baking bowl I use is relatively thick, the oven temperature is set high, if you use a thin container, the temperature can be set to 180 ° C, bake for about 25 minutes.
<h1>Minced pepper and diced eggplant</h1>
Ingredients: 500 grams of eggplant, 150 grams of minced pork, 2 green and red peppers
Seasoning: 15 grams of minced pepper, 15 grams of sweet noodle sauce, 5 grams of light soy sauce, 10 grams of cooking wine, 5 grams of minced ginger, 4 cloves of garlic,
Directions: 1: Wash and peel the eggplant, dice the green and red peppers, mince the garlic and ginger
2: Put oil in a hot pan, add chopped pepper and stir-fry until fragrant, minced pork, garlic, ginger and cooking wine
3: Stir-fry the eggplant, add soy sauce, sweet noodle sauce, high heat to open, change the medium heat to cover the pot and simmer
4: After the eggplant is soft and rotten, stir-fry the diced green and red pepper slightly
Cooking tips: Chopped peppers have a salty taste, no salt, heavy flavor can be put as appropriate