Chinese New Year's Eve rice is not worried, learn these exquisite home cooking methods, appetize and eat, and collect

Learn these exquisite home-cooked recipes, appetize and eat, and Chinese New Year's Eve rice without worrying about eating

It's almost the end of the year, so hurry up and learn a few home-cooked dishes at this time, and when you Chinese New Year's Eve, you don't have to wait for the ranking of the restaurant!

Cumin beef grains

Fees:

200 grams of beef, 100 grams of green and red peppers, 60 grams of onions, 5 grams of ginger, cooking wine, salt, braised soy sauce, cumin (powder + granules), water starch, oyster sauce, sesame oil, paprika, white sesame seeds

method:

1. Beef washed and diced; green and red peppers washed and cut into small rings; onion cut into small cubes; ginger peeled and sliced
2. Add cooking wine, salt, braised soy sauce, cumin (powder + granules), water starch, oyster sauce and sesame oil to the diced beef, mix well and marinate for 20 minutes
3. Heat the right amount of oil in the pan to 50%, add the marinated beef grains and stir-fry until it changes color, then set aside
4. Heat a little oil in a pan, sauté the chopped onion and sliced ginger until slightly browned, add the chili rings and sauté until fragrant
5. Add the sautéed beef grains, cumin (powder + granules), paprika and white sesame seeds and stir-fry evenly

Green pepper peeled egg

4 peeled eggs, 150 g green peppers, 2 teaspoons soy sauce, sesame oil to taste.

1. Peel off the gray shell of the egg and wash it in cold boiling water. Put the green peppers (old and tender eggs and small green peppers) on a bamboo skewer, cook them on the fire, wipe them with a clean sand cloth, remove the seeds, and chop them with a knife.
2. Cut each peeled egg into two halves, change each clove into 4 small cloves, put it on a dish, put the finely chopped green pepper, mix the monosodium glutamate, sesame oil and soy sauce evenly, and drizzle on the peeled egg.

Dried sautéed beans

1 kg of seasonal beans, 1 pair of ground meat, 1 tbsp dried shrimp, 2 pairs of winter vegetables, 3 tbsp minced green onion, 1 tsp minced ginger, 1 tsp minced garlic, 1 tsp wine, 1 tsp sesame oil, 1/4 tsp sugar, 1/8 tsp monosodium glutamate, 1/4 tsp salt, 1/4 tsp vinegar.

1. Wash the beans and drain them. Soak the dried shrimp in water and finely chop. Wash the winter vegetables and chop them.
2. Heat 3 cups of oil in a pan, fry the beans over high heat, fry until the skin is slightly wrinkled and remove.
3. Pour out the frying oil, leave 1 tbsp of oil, add dried shrimp, winter vegetables, minced garlic, minced ginger and ground meat, and sauté dry.
4. Add the beans and other seasonings, stir-fry and stir-fry to taste, then put on the plate.

Note: When simmering dry, be careful to grasp the heat, do not burn the beans!

Features: Dry sautéing is a very common practice in Sichuan cuisine, mainly the vegetable ingredients are slowly dried with oil to derive a special smooth and tender aroma, fresh and refreshing

Multicolored loofah

1 loofah; 3 eggs; black fungus; red pepper; 1 fritter; oil and condiment; 4 garlic cloves

1. Prepare all the ingredients, wash and peel the loofah, cut into hob pieces, shred red pepper, rinse well, dice the fritters, beat the eggs, and set aside a little salt.
2. Put the oil in the pan, pour in the eggs at eight hot, sauté the lumps and remove them for later.
3. Pour a little oil into the pot, add garlic cloves at eight minutes of heat and stir-fry, then add loofah, red pepper and fungus and stir-fry, add a small amount of water until the loofah is ripe, then add salt, salty and light according to personal preference.
4. Pour in the eggs and stir-fry a few times, then add the fritters and eat them.

Fresh pepper loin flowers

Pork loin 400 g, tribute vegetables 100 g. 50 grams of red oil, 10 grams of soy sauce, 8 grams of green pepper oil, 4 grams of sesame oil, 15 grams of sugar and minced green onion, 3 grams of monosodium glutamate, 45 grams of green and red rice pepper, 12 grams of ginger shredded, 2 grams of salt, 8 grams of cooking wine.

1. It is necessary to demute the purchased pork loin, and then go to the waist and beat it into a chrysanthemum knife, into pieces, and taste it with salt, cooking wine, ginger shreds, and chopped green onion.
2. After the tribute vegetables are soaked, cut into sections, cook in boiling water, and pad the bottom of the plate. Then put the loin flowers in boiling water until they are broken, and place them on the tribute dish.
3. Finally, mix soy sauce, sugar, red oil, green pepper oil, sesame oil, monosodium glutamate, and rice peppercorns into a sauce and drizzle over the waist flower.

Sweet and sour crispy fish

One tail of grass carp (carp used in traditional practice), 50 grams of green onion, 50 grams of red pepper shreds, 50 grams of shredded green onion, 10 grams of minced ginger, 10 grams of minced garlic, 25 grams of light soy sauce, 20 grams of sugar, 10 grams of vinegar, 5 grams of cooking wine, about 5 grams of salt, 10 grams of wet starch, 2.5 grams of sesame oil, 50 grams of broth (without water), 1000 grams of oil (100 grams of actual consumption), and an appropriate amount of wet starch. , ketchup to taste.

1. After the fish is cleaned, drain the water and dry it with paper, first straighten the knife, cut it to the fish bone, and then parallel to the fish bone, and cut a knife diagonally on both sides of the fish body by about 2.5 cm (first cut 1 cm deep, and then cut flat on the original knife seam 2.5 cm deep). (from the tail to the direction of the fish head, each knife is separated by about three fingers wide)), and 6-8 knives are engraved on each side of the fish body. Marinate with pepper and a pinch of salt and cooking wine (fish body, sliced seam, fish belly) for 15 minutes;
2. Mix the spices into a sweet and sour sauce and mix sugar, vinegar, soy sauce, cooking wine, salt, sesame oil and water into a bowl of sweet and sour sauce. Sugar: vinegar: soy sauce: water ratio is 1:1:0.7:2, other cooking wine, salt, sesame oil are put a little. If you don't add water, the flavor of the soup is too strong. Prepare another packet of ketchup with two-thirds of the amount.

Spinach fresh mushrooms

Mushrooms, spinach, river prawns, eggs, salt, monosodium glutamate, sugar, sesame oil, starch

1. Cut the mushrooms vertically to four-fifths into a flower knife, blanch in boiling water, add water to the pot, add salt, monosodium glutamate, cooking oil, put the mushrooms into the boil and set aside;
2. Add egg whites, salt and MSG to the shrimp and mix well, stir-fry in oil, blanch spinach, take out chopped and add a little water, add salt, monosodium glutamate and sesame oil and cook slightly to get out of the pot, the mushrooms are placed on the plate for 2 minutes and then taken out, pour spinach juice and river shrimp. Features: light and palatable, beautiful shape.

Rice cooker version

1 beef tendon about 900 grams, 1 green onion, 1 piece of ginger, 3 star anise, 1 piece of tangerine peel, 3 pieces of fragrant leaves, 1 piece of galangal, 2 pieces of grass fruit, 1 gardenia, 4 white nuts, 4 dried red peppers, 1 handful of rock sugar, 1 small bowl of yellow sauce about 100 grams, soy sauce to taste, a little dark soy sauce, 1 spoonful of salt about 8 grams, cold water to taste

1. Beef tendon, with fascia on the outside, with tendons inside, clean it;
2. Because the whole beef tendon is not easy to taste, the amount of spices can be slightly larger;
3. Prepare a small bowl of yellow sauce and dilute the yellow sauce with an appropriate amount of water;
4. Beef tendon into the inner bladder of the rice cooker, the amount of cool water should not be too much, can not pass the meat pieces can be;
5. Put the inner tank into the rice cooker, power on, choose a normal stewed rice stall or a soup stall, cover the lid, until there is hot air to open the lid, and skim out the foam;
6. The diluted yellow sauce is filtered, and the whole soybean and slag are left in the filter sieve, discarded and not used;
7. Put the above-mentioned spices into the pot, then pour in the appropriate amount of soy sauce and salt to taste, add a little soy sauce to color, cover the lid, and complete the set procedure;
8. Do not fish out the sauced beef, just soak in the soup for a few hours, refrigerate and slice it to eat, the taste and texture are good; you can eat it directly, you can also dip it in the sauce, the sauce is made of soy sauce, balsamic vinegar, chives, minced chili, garlic, chili oil.

Stir-fry the shrimp

1 plate of shrimp, 1 cucumber, 1/2 carrot, oil to taste, salt to taste, a little cooking wine, 1 gram of white pepper

1. Thaw the shrimp; wash the cucumber; wash the carrot;
2. Rinse the shrimp, drain the water, sprinkle a little white pepper and grasp well; white pepper has the effect of removing fishiness and freshening;
3. Carrots, cucumbers cut into small cubes;
4. Pour an appropriate amount of oil into the wok, first put the carrots into the pot and sauté for 2 minutes, the carrots change color and become soft;
5. Pour the shrimp into the pot, sauté over high heat, pour the cooking wine to remove the fish;
6. After the shrimp are reduced in size and mature, pour the diced cucumbers into the pot, sprinkle with salt according to the taste, stir well and get out of the pan.

Beer duck legs

3 duck legs, 1 beer, 40 grams of soy sauce, 15 grams of vegetable oil, 3 grams of salt, 8 grams of sugar, half a green onion, 4 slices of ginger, 1 star anise, 1 bowl of hot water

1. Wash the duck legs, 1 beer, cut the green onion into sections, slice the ginger, one star anise;
2. Chop the duck leg with a sharp knife;
3. Pour oil in an iron pot, medium heat, put the duck pieces into the pot when the oil temperature is 50% hot, and keep stir-frying, so that the grease in the duck skin is fried, and the meat pieces are slightly tightened;
4. Pour the shallots, slices of ginger, star anise, salt, sugar and soy sauce into the pot, stir and mix well;
5. Pour a beer into a pot, reduce the heat when it is about to boil, cover and simmer for 25 minutes;
6. The beer is almost all absorbed by the duck, in addition to the meat aroma, there is also a faint aroma of wine.

Sour soup fat beef

300 grams of fat beef, 5 tomatoes, 1 handful of enoki mushrooms, 2 chives, oil, salt and water

1. Enoki mushrooms are washed and divided into small handfuls, tomatoes are determined according to the acceptable acidity, two chives;
2. Fat cattle are thawed at room temperature and then used, and the amount is adjusted with consumption;
3. Cut tomatoes into small pieces, the finer the better; one might ask if it is better to beat the paste with a blender? Answer: No, you can't. After beating into a paste, it is filled with gas, and when it is put into the pot, it will not only not fry the red soup, but also come out with a lot of foam, which affects the taste and appearance;
4. Hot pot cold oil, the tomatoes stir-fried out of the soup, this step is very important, only after the stir-frying soup will become fragrant and flavorful, if it is directly cooked, the soup will be dull and tasteless, and there will be no finished product in the layer of light yellow oil star, how to "everywhere gold" Oh; tomatoes fried out of the soup after heating water boiled;
5. After the soup is boiled, sprinkle a pinch of enoki mushrooms evenly into the pot;
6. Without waiting for the soup to open, use chopsticks to spread the fat beef rolls evenly in the soup and cook on high heat until it changes color;
7. Sprinkle with salt before cooking, or sprinkle a little pepper according to taste and cold weather, and sprinkle a little chopped chives to add color and flavor.

蒜蓉‬蚝油‬生菜‬

生菜‬、蒜瓣‬、食盐‬、生抽‬、蚝油‬、白糖‬、淀粉‬

做法‬：

1. Wash the lettuce, peel and chop the garlic cloves and set aside.
2. 料汁‬：碗中‬加入‬食盐‬少许‬、生抽‬2勺‬、蚝油‬1勺‬、白醋‬2勺‬、淀粉‬1勺‬加入‬适量清水拌匀‬备用‬。
3. Open the pot with water and add oil and salt to the lettuce, and drain the cooked lettuce and put it on the plate.
4. Stir-fry the minced pesto in hot oil in the pot, pour in the prepared sauce, boil until it is viscous, evenly drizzle the sauce on the lettuce, and then eat some lettuce to clear the mouth after eating the big fish and meat in the New Year!

Chicken stew with mushrooms

Chicken nuggets, red mushrooms, salt, monosodium glutamate, soy sauce, cooking wine, dried chili peppers, peppercorns, large ingredients, fragrant leaves

1. Add cooking wine, salt, monosodium glutamate, soy sauce, green onion and ginger to the chicken nuggets and stir well, marinate for 15 minutes and set aside.
2. Pour the oil, stir-fry the marinated chicken in the pan, add soy sauce, sugar and salt, brew the right amount of hot water, add the soaked red mushroom, add the peppercorns, large ingredients, fragrant leaves, dried peppers, and simmer for about 20 minutes. Features: fresh and refreshing, unique flavor.

Rock sugar silver ear lotus seed soup

1 white ear fungus, lotus seeds to taste, 6-8 red dates, goji berries to taste, a handful of rock sugar

1. White fungus is soaked in cold water one night in advance
2. Finely chop the white fungus and place in a rice cooker
3. Lotus seeds to the lotus heart, put into the white fungus, add 3 bowls of water, choose the rice cooker steaming function to cook
4. Boil the white fungus until the soup is thick and add the dates and continue to cook for 10 minutes
5. Add the goji berries
6. Add rock sugar and continue to cook until the rock sugar melts