Introduction: Chinese New Year's Eve the dinner family banquet did not specialize in dishes? 8 hard dishes to pick at will, full of color and flavor, hospitality double noodles. The Spring Festival family banquet is indispensable to hard dishes, recommend these 8 courses, which have won the popularity of the scene and the method is simple
This year to promote the Spring Festival is not necessary not to go out, the New Year on the spot, Yue Yue feels that no matter where the New Year is, there must be a sense of ceremony and a lively atmosphere, hard and busy for a year, is not it a reunion at this time? In order to have a warm Chinese New Year's Eve meal with the family.
Chinese New Year's Eve on the dinner table is indispensable to hard dishes, they do better, may be many friends will feel that they do not have a good dish, worry about not doing well, we do not have to worry about Ha, today Yue Yue to recommend 8 dishes of color and flavor are full of hard dishes, the ingredients are versatile, the taste is changeable, the method is also simple, and after the table, the scene is more popular with the family. Quickly learn them, whether it is a family dinner or a hospitality, you will no longer have to worry about Chinese New Year's Eve and you will not be able to serve your best dishes on the meal.
This time Yue Yue recommended to everyone these 8 hard dishes, the name of the dish auspicious meaning delicious, while taking into account the taste of the south and the north, the Spring Festival hospitality is more appropriate, love to eat friends can choose at will, next let's take a look at what dishes are.
One. West Lake vinegar fish
When making this dish, it is best to use grass carp, if possible, you can also buy it back and raise it for 2 days, so that the fish can drain the debris in the body and eat it without earthy taste.
Ingredients: 1 grass carp, 10 grams each of green pepper and red pepper, minced green onion, ginger and garlic.
1. Cut off the fish head, change the body of the fish to a flower knife, then put salt and marinate for 20 minutes, then sprinkle with cornstarch and wrap evenly.
2. Then pour oil into the pot, cook until 60% hot, put in the fish head and pour the oil continuously, fry for 2 minutes and then you can cook it thoroughly, fish it out and plate it.
3. Then add the fish and fry for about 4 minutes, then fish it out and plate it.
4. Leave the bottom oil in the pot, pour in water, aged vinegar, sugar and boil, add green and red peppers and shallots, ginger and garlic, add salt to taste, then pour water starch and mix evenly into the sauce, pour on the fish, sprinkle with green onions, the method of this dish, that is, you can open the fish body, you can also not slice, but be sure to pay attention to the black film in the abdomen to be scraped clean.
two. Mansan Hoof
During the Chinese New Year, ungulate ingredients have always been more popular, and the ingredients for this dish need to be used: 400 grams of pig's trotters, ginger, chives, grass fruits, sand kernels, cloves, cumin, cardamom, cinnamon, star anise to taste.
1. Put the pig's trotters in a hot water pot, add a little white vinegar to a boil, cook until 5 mature, then fish out to control the dry water, brush the surface with sugar color,
2. Next, the pot is boiled with oil, when the oil temperature reaches 50% heat, put in the pig's trotters and fry until the big red can be fished out, after cooling, you can chop into large pieces, the pot leaves the bottom oil, put in a little sugar and fry, add green onion and ginger, and then add the pig's trotters to fry the incense, add water soy sauce and spices, cover the lid and simmer for 20 minutes on medium-low heat,
3. Next, put salt and chicken essence, turn on high heat to slightly thicken the soup in the pot, put it in a bowl, pour the remaining soup in the pot on the surface, steam for another 20 minutes and then serve on the table.
Three. Plum vegetables buckle meat
Plum dried button meat, also known as Dongpo buckle meat, is deeply liked by people because of its fat taste but not greasy, soft and mellow to eat. Ingredients: pork belly 450 g, dried plum vegetables 250 g, curd milk 15 g, green onion, ginger and garlic 10 g each,
1. Pork belly boiled in cold water for about 5 minutes, take it out and rinse it clean, there is a toothpick on the surface full of holes, and then evenly coat the meat skin with a layer of soy sauce, then burn the oil in the pot, after the oil is hot, use a colander to put the pork belly into the pan to fry, pay attention to the frying time is the meat skin is facing down, the meat skin can be fished out until it is dark red,
2. Soak in water for another 20 minutes, wait for the skin to be soft and then slice, start another pot, pour in the appropriate amount of cooking oil, add the green onion, ginger and garlic and stir-fry until fragrant, add the chopped plum vegetables, put the salt and sugar to taste out and set aside.
3. Next put the pork belly into a large bowl, put sugar, dark soy sauce, cooking wine, curd milk to mix evenly, and then neatly code into the bowl, put plum vegetables between slices and slices, you can also clip some sweet potatoes in, the remaining plum vegetables are all spread at the bottom, steam for 1 hour,
4. When the time is up, take it out and filter out the juice from the bowl, invert the plate, then pour the sauce on the surface, sprinkle with green onions and serve.
Four. White Cloud Pig Hand
It is a very famous Cantonese dish, the ingredients are: 500 grams of pig's trotters, green onion and ginger to the sky pepper to taste
1. Cook the pig's trotters in cold water, add ginger slices, cooking wine and green onion knots and cook for 15 minutes, cook the pig's trotters until cooked thoroughly, fish out and rinse and chop into chunks.
2. Next put the pig's trotters into the pot and cook for another 30 minutes, add an appropriate amount of water and sugar to the other pot to boil, the pot does not need to put oil, wait for the sugar to fry, pour in the white vinegar and mix evenly, and then pour into the bowl containing the bell pepper to make the sweet and sour sauce.
3. Next, soak the pig's trotters in sweet and sour sauce, which takes about 6 hours to soak, and when you eat, you can fish them out and plate them.
Five. Four hi balls
Sixi balls, also known as braised lion's head, are a dish that people often eat during the New Year's Festival, and the ingredients are as follows: 750 grams of lean pork, 50 grams of horseshoe, 1 egg, ginger, chives, coriander, and greens
1. Wash and peel the horseshoe and stir into minced pieces, cut the lean meat into small pieces and pour it into the blender to stir into the meat filling, the next is the seasoning filling, add salt, monosodium glutamate, soy sauce, eggs to the bowl, quickly whisk to the strength, and then add the horseshoe, coriander, minced green onion, ginger, and then add the appropriate amount of corn starch to stir evenly,
2. Heat the oil in the pot, squeeze the meatballs by hand into the pan and fry until the surface is golden brown, then remove them and put them in the steamer on high heat for 10 minutes.
3. Take advantage of this time to cut the green vegetables in half and wash and blanch the water, put them on a plate for later, put a little cooking oil in the wok, put an appropriate amount of water, salt, monosodium glutamate, sugar, dark soy sauce and a little water starch to adjust the sauce, wait until the meatballs are steamed and put into the bowl containing the greens, and then pour the sauce on it.
Six. Plate fingers dried scallops
Ingredients: 150 g of dried scallops, 300 g of white radish, 200 g of broccoli
1. Peel and wash the white radish, cut it into radish segments of the same size, use a small mold to penetrate in the middle, remove the radish core to show a plate finger,
2. Fill each plate finger with a soaked dried scallop, put it all into a bowl, then lay the surface with an appropriate amount of green onion and ginger slices, boil water in the pot, boil the water and steam for 20 minutes,
3. Take advantage of this time to cut the broccoli into small flowers and blanch water for later, wait until the dried scallops are steamed and take out the onion and ginger on the surface, do not pour the soup in the bowl, wait for the sauce, and put the broccoli around for embellishment,
4. Wash in a wok, pour in the broth, add salt, monosodium glutamate, water starch and pepper to form a sauce, and drizzle on the drizzled scallops.
Seven. Gilli shrimp
Ingredients: 300 g of shrimp, 50 g of breadcrumbs, 2 eggs, 1 red pepper, 50 g of carrots, 50 g of shiitake mushrooms, 50 g of onion, ginger, chives to taste
1. Peel the shrimp and leave the tail, open the shrimp back to take out the shrimp line, gently beat the shrimp meat with a flower knife, make the shrimp meat flat, the other side dishes are all washed and cut into fine wires, clean green onion and ginger into the bowl, pour in the less washed material sprinkle, squeeze out the juice pour on the surface of the shrimp meat, add a little salt, MSG and mix evenly marinate for about 5 minutes,
2. Stir the egg into egg mixture, take 2 plates, fill the appropriate amount of flour and breadcrumbs respectively, then wrap the shrimp meat with a layer of flour, then wrap it with egg liquid, and finally wrap it with a layer of chaff, pour oil into the pot and heat it, burn it to 60% heat, put in the shrimp meat and fry until both sides are golden brown, fish out the oil control, put it on the plate for later use,
3. Stir in a saucepan, add water or broth, add salt, sugar, soy sauce, sesame oil, pepper, vinegar and water starch and stir into the sauce for later, wash in a frying pan, put a little cooking oil, pour in minced garlic and stir-fry, add red pepper, onion, mushrooms, carrots and fry, then pour in the sauce and mix well, and finally put it in a small bowl.
Eight. Steamed with wax flavor
How can you get less wax flavor steaming in the New Year? Ingredients: 300 grams of chicken, 250 grams of bacon, 250 grams of fish, 10 grams of ginger and green onion
1. Boil water in the pot, put the bacon, bacon, and chicken into the pot and cook for 10 minutes, after precipitating the impurities, you can cut them all into small pieces.
2. Next, put into a bowl, add MSG, sugar, cooking wine, broth or water, add ginger slices and green onion white,
3. Steam in a steamer for 25 minutes, when the flavor is all steamed, you can remove it, put it upside down on the plate, sprinkle with green onions and serve. The steamed wax taste is sweet and salty, flexible and not greasy.
Conclusion: Chinese New Year's Eve the dinner family banquet did not have a special dish? 8 hard dishes to pick at will, the color and flavor are also simple, and the scene is popular and the hospitality is more noodles.
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