Recently, I have shared with you a lot of Chinese New Year's Eve rice and big dishes. Many friends have left messages, hoping to recommend a table to cook a simple and easy Chinese New Year's Eve meal.
So, today I would like to share with you a sumptuous and simple Chinese New Year's Eve meal.
There are a total of 10 dishes, with 4 cold dishes and 6 meat dishes. Chicken, duck, fish, beef and mutton, the method is not complicated, some dishes cut everything poured on the sauce can be on the table, if you like it, refer to it ~
Cold dishes
The first course: saliva chicken
Saliva chicken, the taste gathers hemp, spicy, fresh, fragrant, tender. For friends who like to eat spicy, it is especially appetizing.
Chinese New Year's Eve rice to make such a cold dish, looking red and tempting, eating delicious, I believe everyone must like it.
How to make a tool system
Step 1: Prepare the ingredients. 3.2 yellow chicken, chives, spicy peanuts, cooked white sesame seeds, ginger, garlic.
Step 2: Blanch the three yellow chickens in water and set aside.
Step 3: Put the blanched three yellow chickens into the soup pot and pour in the appropriate amount of water. Then add 2 spoonfuls of cooking wine, a few chives, a few slices of ginger, and a dozen peppercorns. Bring to a boil on high heat and cook on medium heat for 20 minutes, then simmer for another 5 minutes, preferably without uncovering the lid.
Step 4: Fish out the chicken and put it in ice cube water prepared in advance. Stir the chicken with ice water to make the chicken more elastic and taste better.
Step 5: Finely chop the remaining chives, mince the garlic, and roll up the peanuts and set aside.
Step 6: Start preparing the sauce. Pour the right amount of oil into the pot, heat the oil and put the peppercorns into the pot to burst the aroma.
Step 7: Pour the peppercorns together with the oil into a bowl with paprika and make chili oil for later. The amount of pepper and pepper can be placed according to your taste.
Step 8: Filter the chili oil, leaving the red and shiny oil for later.
Step 9: Add 1 tablespoon of salt, 1/2 tablespoon of chicken essence, 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, 1 spoonful of sugar, and a pinch of minced garlic into the chili oil, and stir well.
Step 10: Chop the chicken into pieces and place in a bowl.
Step 11: Pour the sauce over the chicken and sprinkle with chopped peanuts, white sesame seeds and chopped chives to serve.
Second course: Roasted pepper-skin eggs
This is a classic cold dish, the roasted chili peppers are peeled and served on a plate with sliced eggs, drizzled with some sauce, spicy and refreshing, and every bite is full of flavor.
Step 1: Prepare the ingredients. A few peeled eggs, 1 green pepper, 1 red pepper, ginger, garlic, chives.
Step 2: Put the chopsticks into the pepper, then put it on the gas stove and start burning the pepper. Generally, medium heat can be used, and the side is burned for tens of seconds and then turned over. Until the pepper is soft, the surface is completely black and bubbly.
Step 3: Soak the burnt peppers in cool water and easily tear off the black skin on the surface.
Step 4: As shown in the picture, the black skin on the surface of the pepper is torn off.
Step 5: Tear the pepper into small strips, as shown in the picture.
Step 6: Cut the peeled egg into small pieces and put the torn chili peppers in the middle. As shown in the figure.
Step 7: Take an empty bowl, add minced ginger, minced garlic, 2 spoons of balsamic vinegar, 2 spoonfuls of soy sauce, a little sesame oil, a little sugar and stir well, and the sauce is ready.
Step 8: Pour the sauce into the dish, sprinkle a little chopped chives, and you can serve.
Say a few more words
1, the skin egg can also be steamed and then cut, so that the yolk is completely solidified, it is not easy to destroy the shape of the egg when cutting, and it is more reassuring to eat.
2, when you cut the peeled egg, as shown in the picture feel more sticky knife, you can put a little sesame oil or cooking oil on the knife.
3, I use red bell pepper, the spiciness is not very high, the meat is relatively thick, the corresponding burning time will be longer. Conversely, if the chili meat is thinner, it can burn for a shorter time. But be sure to burn soft, the surface should be black, blistering, so that it is delicious.
The third course: cold mix cucumber
A slight change in appearance makes a cold dish pleasing to the eye and more crisp and refreshing to eat. Chinese New Year's Eve the rice is served on the table, I believe everyone likes it
Step 1: Prepare the ingredients. 2 cucumbers, red pepper, garlic to taste.
Step 2: Wash the cucumbers and cut off the head and tail with a knife. Next, use a peeler to cut the cucumber into thin slices, as shown in the picture.
Step 3: Roll up the cucumber slices as shown in the picture and place them on a plate.
Step 4: Start making the sauce. Place the minced garlic in a bowl, then add 2 spoonfuls of chili oil, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 spoonful of soy sauce, 2 tablespoons of white vinegar, and a little sesame oil, stir well and set aside.
Step 5: Pour the juice over the cucumber and sprinkle a little red pepper garnish. (The amount of the sauce can come with your own taste, and the light taste can be put a little less.) If you can't eat spicy relatives, you can choose not to put peppers Oh ~)
Fourth course: sesame spinach
This dish, the first feeling in the mouth is refreshing, tender and juicy, and then, the sesame flavor and spinach aroma in the mouth, the aftertaste is long, especially delicious. Chinese New Year's Eve rice, big fish and meat, must be accompanied by some refreshing small cold dishes.
Step 1: Prepare the ingredients. 1 handful of spinach, garlic to taste, cooked white sesame seeds to taste.
Step 2: Bring the right amount of water to a boil in the pot, then blanch the cleaned spinach in the pot for 30 seconds. (When blanching spinach, you can drop a few drops of cooking oil into the pot so that the blanched spinach is brighter in color.) ）
Step 3: After blanching the spinach, quickly fish it out and put it in cool water, as shown in the picture.
Step 4: Wring out the spinach and cutting it into segments. Finely chop the garlic and set aside.
Step 5: Put the spinach, minced garlic and cooked white sesame seeds into the pot, add 1 spoonful of salt, 1 spoonful of sugar, 1 spoonful of white vinegar, a little chicken essence, a few drops of sesame oil to taste, and then mix well.
Step 6: Plate and serve.
I use cooked white sesame seeds, if you buy sesame seeds are raw, you can put them in a pot and simmer over low heat.
Hot dish
The first course: braised pork ribs
Braised pork ribs, classic home cooking, the whole dish is bright and tempting, and you can't get tired of eating.
Step 1: Prepare the ingredients. 1000 grams of ribs, a piece of ginger, a small bowl of rock sugar.
Step 2: Blanch the water. Add an appropriate amount of water to the pot, put cold water into the pot, pour in the ribs, and an appropriate amount of cooking wine. Bring to a boil over high heat, skim off the foam and set aside.
Step 3: Sauté the sugar color. Heat the wok slightly, pour in the right amount of cooking oil and add the rock sugar. Sauté over low heat.
Step 4: Sauté until all the rock sugar is melted, starting from the bottom of the pan and foaming up to the yellow bubbles.
Step 5: Pour the ribs into the pot and turn to medium heat. Stir-fry quickly. Let each rib be coated with sugar. Add the sliced ginger and continue stir-frying.
Step 6: Add the right amount of soy sauce and stir-fry well. Pour hot water. Next start seasoning, add the right amount of salt, star anise. Bring to a boil on high heat and simmer over a warm heat for about an hour.
Step 7: Collect the juice.
Step 8: Plate and serve.
Tips:
1. It is best to choose fresh ribs.
2, when boiling water, put cold water under the pot. This way the flesh does not become firm due to sudden heat.
3, about the color of fried sugar. This step is critical. Directly critical to the color and taste of the finished product. Therefore, when frying, be sure to use a low heat throughout the whole process. It is easy to stir-fry the sugar color over high heat and the resulting meat will have a bitter taste.
4, when frying sugar color, you can use rock sugar or white sugar. The color of the meat stewed with rock sugar is even more beautiful.
5, when collecting the juice, be sure to keep frying slowly, stir-fry until all the ribs are evenly wrapped in sugar, clear oil oozing out. Turn off the heat quickly at this time.
6. Regarding the step of loading the plate, it seems simple. It's actually very critical. Some people use a spatula to put the meat directly into the dish with oil, so that the taste will definitely appear greasy. It is recommended that you use chopsticks to clip the ribs into the plate piece by piece, and then drizzle a little less oil in the pan.
The second course: fried lamb with green onions
The lamb on the Chinese New Year's Eve rice means joy and auspiciousness. This is a very simple and easy lamb dish, and the time consuming time is also short. When done, the lamb is tender and smooth, not greasy, and the aftertaste is endless.
Step 1: Prepare the ingredients. 300 grams of lamb, 2 green onions and a few coriander.
Step 2: Remove the fascia from the lamb and cut it into large thin slices against the texture. Cut the green onion into 4-5 cm shreds and the parsley into 4-5 long pieces. (If you want the lamb to be tender and smooth, be sure to remove the fascia and then cut it against the texture, which is very important, otherwise it is easy to bite)
Step 3: Add 2 tablespoons of soy sauce and 1 spoonful of cornstarch to the lamb, grasp well and marinate for 10 minutes.
Step 4: Pour the right amount of oil into the pot, when the oil temperature is 70% hot, put the lamb into the pot, quickly break the lamb on high heat, until the lamb changes color, drain the oil and put it out for later.
Step 5: Pour a little oil into the pot, heat the oil and put the green onion into the pot, sauté on high heat to bring out the aroma.
Step 6: Put the lamb in a pan and stir-fry well.
Step 7: Cook a spoonful of cooking wine along the edge of the pot, then add half a spoonful of salt to taste. Then put the parsley in the pan and stir-fry well.
The third way: oyster sauce duck paw
Duck palm, meaning to attract wealth. This oyster sauce duck paw, when done, is bright and seductive, chewing with flavor, and not enough to nibble.
Step 1: Prepare the ingredients. 500 grams of duck paws, a little ginger, a little chives, and an appropriate amount of oyster sauce.
Step 2: Wash the duck palms and cut off the nails.
Step 3: Pour the right amount of water into the pot, put the duck paws into the pot, add another 1 spoonful of cooking wine, bring the water to a boil, and fish out the duck paws for later.
Step 4: Pour a little oil into the pot, heat the oil and put the sliced ginger and chives into the pot and sauté to bring out the aroma.
Step 5: Put the duck paws into the pot and stir-fry well.
Step 6: Add 2 spoonfuls of oyster sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 spoonful of sugar, a pinch of salt and stir-fry well.
Step 7: Pour a large bowl of water into the pot, bring to a boil over high heat, turn to low heat and simmer for about 20 minutes, until the duck palms are ripe.
Step 8: Turn the heat to dry the excess water in the pot, so that the surface of the duck palm is more red and attractive, as shown in the picture.
Step 9: Plate and serve.
1: Cut the ginger and chives a little larger, and at the end it is convenient to clip them out and throw them away.
2, oyster sauce, soy sauce, old soy sauce have a salt taste, so when putting salt, we must pay more attention.
Fourth course: boiled beef
This dish has a red and fiery appearance, the taste is spicy, spicy, fresh and fragrant, the meat slices are tender and easy to chew, the vegetables are tender, and the soup is red and shiny, which is a very classic home cooking dish.
Step 1: Prepare the ingredients. A piece of beef (beef tenderloin is best) and a taste of cabbage. Dried chili pepper, peppercorns, green onions, garlic.
Step 2: Remove the fascia from the beef as much as possible, and then cut it into 3 cm-sized, 2-mm thick slices. The cabbage is sliced with a knife and the cabbage leaves are torn into large pieces by hand. Cut the dried chili pepper into pieces, cut the green onion into sections, and chop the garlic and set aside.
Step 3: Add a small spoonful of cooking wine, an egg white, a large spoonful of corn starch into the beef, grasp it with your hands, then pour a spoonful of cooking oil, grasp well and marinate for 20 minutes.
Step 4: Pour a small spoonful of cooking oil into the pot, then sauté the dried chilies and peppercorns over low heat. Sauté until the peppercorns are ripe and the dried peppers are red and bright before turning off the heat.
Step 5: Pour the peppercorns and peppers into a bowl and crush them to set aside.
Step 6: Pour an appropriate amount of cooking oil into the pot, add a large spoonful of Pixian bean paste and green onion strips after the oil is hot, and sauté the red oil.
Step 7: Pour the right amount of soy sauce and hot water into the pot and bring to a boil over high heat.
Step 8: Put the cabbage in a pot and cook for two minutes until it is broken, then fish it into a large bowl.
Step 9: Place the beef slices in the pan and gently shake the pan. (When the beef is just placed in the pan, be sure not to stir.) After a minute or so, stir the beef after it is set, otherwise it is easy to desizing)
Step 10: Cook until the slices of beef are unfolded and the meat turns white.
Step 11: Season with a pinch of salt and chicken essence, then pour the beef and soup together into a large bowl filled with cabbage.
Step 12: Sprinkle the peppercorns and peppers on top of the beef, and sprinkle a little minced garlic.
Step 13: Pour a little cooking oil into the pot, turn off the heat when the oil is smoking, and pour over the beef.
Step 14: Sprinkle with a little chives to serve.
Tips
1, to make this dish, the side dish does not necessarily choose cabbage. You can choose bean sprouts, lettuce, etc. according to your preference.
2, beef must choose a more tender part, and to remove the fascia, otherwise it will affect the taste of the dish.
3, the amount of pepper and pepper with their own taste, if you like more numb, you can also put some pepper.
4, beef do not cook for too long, as long as the meat slices are unfolded, the color turns white to be served.
5, Pixian bean paste has a very heavy salt taste, so you must be careful when adding salt. It's best to taste it and add it as appropriate to your taste.
Fifth course: braised prawns in oil
Braised prawns in oil, bright red in color, very festive. It is oily and delicious, tender and slightly sweet, and the preparation is super simple.
Step 1: Prepare the ingredients. Fresh shrimp to taste, a small piece of ginger, a piece of green onion.
Step 2: Cut off the shrimp whiskers.
Step 3: Remove the shrimp line.
Step 4: Slice the ginger and cut the green onion into sections and set aside.
Step 5: Pour the appropriate amount of oil into the pan, heat the oil and put the shrimp into the pan to start frying, fry until it changes color, and then fill the shrimp.
Step 6: Leave a little oil in the pan, heat the oil and add ginger slices and green onions and sauté to bring out the aroma.
Step 7: Put the shrimp in the pan. Then add 2 scoops of cooking wine, 1 scoop of salt, 2 scoops of sugar, and 1 scoop of light soy sauce and stir-fry well.
Step 8: Pour in a small half bowl of water or broth, then cover the pot, simmer for 5 minutes on low heat and open the lid and plate.
Sixth course: steamed Wuchang fish
No fish is not a feast, this steamed Wuchang fish, simple to make, complete shape, fish meat delicious, try it in the New Year
Step 1: Prepare the ingredients. 1 fresh Wuchang fish, 1 piece of ginger, 2 slices of green onion, red pepper to taste.
Step 2: Wash the Wuchang fish, remove the black membrane from the abdomen, and scrape the mucus of the epidermis with a knife. Cut the green onion in half and cut it into pieces, slice the ginger and shred the red pepper and set aside.
Step 3: Start marinating the fish. Start by smearing a small spoonful of salt on the inside and outside of the fish, followed by a layer of cooking wine. Add some shallots and ginger slices down the maw and the fish, and let them marinate for ten minutes to better remove the fishy smell.
Step 4: Put the right amount of water in the pot, after the water is boiling, put the fish into the pot and cover the pot tightly. Steam on high heat for seven to eight minutes, then turn off and simmer for one to two minutes.
Step 5: While it's time to steam the fish, prepare an empty bowl. Pour in an appropriate amount of steamed fish soy sauce, soy sauce and sesame oil into a bowl of sauce and set aside.
Step 6: After the fish is steamed, remove it from the pot. Drain all the broth on the plate, and remove the green onions and ginger from the surface of the fish.
Step 7: Pour the bowl of juice over the fish while it is hot.
Step 8: Place the shredded shallots and red pepper shreds on the fish.
Step 9: Pour an appropriate amount of cooking oil into the pot, cook until it smokes, then turn off the heat.
Step 10: Pour the oil on the fish.
1. The steamed fish must be fresh.
2, if the fish is relatively large, you should steam for a while. But don't steam too long, because too long will make the fish old. Usually the fish's eye turns white and prominent, indicating that the fish meat is cooked.
3, the last step, the oil must be burned until it smokes, so that it is poured on the fish to be delicious.