Without fireworks, life is a lonely journey. Share the Spring Festival is coming, today to share with you Chinese New Year's Eve table, indispensable 10 home-cooked dishes, the method is simple to learn the Spring Festival dew a hand, quickly collect it!
Pearl glutinous rice meatballs
Ingredients required: 150 grams of pork 25 grams of carrots 50 grams of long-grained glutinous rice 1 tablespoon of cooking wine 1 tablespoon of light soy sauce 10 grams of corn starch 1 teaspoon of sesame oil 0.5 grams of salt 0.5 grams of green onion
Preparation steps:
1. Wash the glutinous rice twice, soak it in water for more than 5 hours, and drain it.
2. Choose three fat and seven lean pork cut into small pieces, clean up the shrimp, put it in the blender and stir into minced meat.
3. Remove the minced meat and put it in a container, then cut the carrots into small pieces and put them in.
4. Stir in soy sauce, cooking wine, salt, sesame oil and corn starch, then take 20 grams of glutinous rice and continue to stir.
5. Use a spoon to dig out about 30 grams of minced meat into a round ball, which can be made into 10-12 meatballs.
6. Place the meatballs in the remaining glutinous rice and roll them so that they stick evenly to the glutinous rice.
7. Drain the finished glutinous rice balls into a dish, boil water and steam over medium heat for about 35 minutes.
8. Remove the steamed glutinous rice balls and garnish with a little green onion on top of each.
Braised stinky mandarin fish
Ingredients: 1 stinky mandarin fish semi-finished product, 25g ginger, 40g fatty meat, 4 cloves of garlic, 2 red peppers, 2 garlic sprouts, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oil consumption, 1 spoon of vinegar, 1 spoon of Pixian watercress sauce, 1 bowl of water, rapeseed oil to taste
method:
1) Prepare the ingredients, clean the marinated semi-finished mandarin fish, put a flower knife on both sides of the stomach, ginger, fatty meat, diced chili pepper, sliced garlic, minced garlic seedlings and set aside
2) Heat rapeseed oil in a pan, add diced fat and sauté to remove the oil, wait for the fat to be golden and add the stinky mandarin fish over low heat and fry until golden brown on both sides
3) Then pour in ginger, garlic, add cooking wine, soy sauce, soy sauce, oyster sauce, vinegar, Pixian bean paste, add water to boil, turn the heat to low and cover the lid and cook for 12 minutes to bring out the fish, pour the soup juice on the fish, sprinkle the garlic seedlings on the surface.
Fried coupled
Ingredients to prepare:
1000g of lotus root, 200g of minced pork belly, 2 eggs, chives, 1 piece of ginger, 3 tablespoons of flour, cooking oil.
method:
1) Prepare ingredients, wash and peel the lotus root, cut into about 3mm slices or box shape, dice ginger and chop green onion.
2) Put the minced meat into a bowl, put the right amount of salt, put the minced ginger and shallots, put a spoonful of cooking wine, 1 spoonful of oyster sauce, 1 spoonful of soy sauce, an appropriate amount of peppercorn powder, stir well.
3) Put three tablespoons of flour in the bowl, beat two eggs, put the right amount of water, put a throw of salt, the right amount of pepper, stir into a non-dry and not thin paste, to be able to hang the paste.
4) Add the chopped coupling to the minced meat and then into the batter. Put the oil in the pan, put the coupling when the oil temperature is 60% and 70% hot, and fry it on medium-low heat until both sides are golden brown.
5: Raise the oil temperature, fry it again and eat it!
Stir-fried garlic moss with shredded beef
Ingredients required: 150 g beef 250 g garlic moss 2 tbsp soy sauce 1 tbsp cooking wine 1 tbsp pepper a pinch of salt 1 tbsp corn starch Edible oil to taste
Cooking steps:
1) Cut the beef into thin strips and place in a bowl and cut the garlic moss into small pieces.
2) Add 1 spoonful of soy sauce, cooking wine, pepper, salt and corn starch to the beef, drizzle with 1 spoonful of cooking oil and marinate for 10 minutes.
3) Stir-fry the beef in a frying pan until it changes color and is served, add garlic moss in the bottom oil of the pan and stir-fry.
4) Add a spoonful of light soy sauce and salt, continue to stir-fry for 1-2 minutes, pour the beef back into the pan and stir-fry evenly.
Dongpo meat
Ingredients to prepare:
500g pork belly, 5 red dates, 1-2 green vegetables (for decoration) cooking wine 200g, soy sauce, 50g of dark soy sauce, 40g of sugar
To prepare Dongpo meat:
1 pork belly cut into cubes of about 4x4c m, blanch in cold water, boil the blood foam and wash it.
2 Put the onion, ginger and garlic in a casserole dish, then add the pork belly with the pork skin facing down.
3 Add soy sauce, soy sauce, cooking wine, sugar and dates.
4 Add water to the pork, boil on high heat and cover the pot, turn to low heat and simmer for 1 hour.
5 Turn the meat over, pork skin facing up, simmer again, 30 minutes. Then collect the juice over high heat.
6 When serving a plate, decorate it with blanched vegetables, and Chinese New Year's Eve rice is very beautiful on the table!
Braised chicken with snail abalone
ingredient:
300 g chicken, 300 g snails, 8 abalone, 2 bell peppers, 3 slices of garlic and ginger, 2 coriander
Sauce: half a bowl of water + 1 spoonful of light soy sauce + 2 spoons of corn starch + 2 spoons of fish sauce mix well;
steps:
1: Cut the chicken into small pieces and rinse well, add 2 spoonfuls of white wine, 2 spoons of oyster sauce, 1 spoonful of salt, 1 spoonful of sugar, 1 spoonful of pepper and marinate well;
2, wash the snails and add cooking wine and ginger blanched water to fish out;
3, hot oil sautéed ginger and garlic, add pepper and stir-fry twice, pour in chicken, add half a bowl of water to cook for 10 minutes, then add snails, abalone and mustard sauce and stir-fry evenly, cook over low heat until the juice is collected, add coriander and stir-fry evenly;
Taro roast duck
1/2 duck (about 1 1/2 pounds), 500g taro, 3 cloves of garlic, 5 slices of ginger, 2 chives, 2 grams of star anise, 15g of rock sugar, 1 tbsp cooking wine, 1 tbsp of oyster sauce, 2 tbsp of soy sauce, boiling water to taste
Remarks: 1 tablespoon = 15ml, 1 scoop = 10ml, 1 teaspoon = 5ml, 1 teaspoon = 5ml.
1. Wash and cut the duck into pieces, put the pot under cold water, boil and cook for another 1-2 minutes, rinse with clean water and set aside.
2. Peel the taro, wash and cut into small pieces; garlic cloves pat flattened; green onion cut into small pieces, green onion cut into green onion.
3. Pour the appropriate amount of oil in the frying pan, heat the oil and fry the taro pieces until the surface is golden brown, remove and set aside.
4. Leave a little oil in the pot, first heat the chives, ginger and garlic, and then stir-fry the duck cubes evenly. (After the duck is lowered, change to medium heat) Add the seasoning and stir-fry evenly, add boiling water to the duck meat, cover and simmer for 20 minutes. (Medium to medium heat)
5. Add the fried taro pieces, stir-fry evenly, cover and cook for about 6 minutes, then start to collect the juice. (If the soup is too dry in this process, add a little water appropriately) Taste the taste before coming out of the pot, and add salt and other seasonings appropriately. (Medium heat)
Ring oil eel silk
Ingredients: 1 pound of eel shredded, 2 apricot abalone mushrooms, ginger slices, minced garlic, minced green onion, soy sauce, dark soy sauce, sugar, sesame oil, black pepper.
1: Eel silk to buy fresh and fresh in the market, it is more delicious, let the stall owner help kill well, go home to wash and cut the sections.
2) Cut the apricot abalone mushrooms into pieces the same size as the eels and set aside
3) cloves of garlic, sliced ginger, minced garlic, minced green onion, set aside.
4) Heat oil. Stir-fry under sliced ginger and garlic cloves. Pour in the eel and stir-fry evenly, then add the apricot abalone mushroom shreds and stir-fry. A shovel of raw smoked half a spatula of old soy sauce, 3 less sugar, stir-fried. Add a small amount of sesame oil to Titian before cooking.
5) Add minced garlic and chopped green onion in the middle after serving. Finally drizzle with a small pot of hot oil and sprinkle some ground black pepper.
Kyo sauce shredded meat
Preparation Method ➡️: One spoonful of sugar, one spoonful of light soy sauce, half a spoonful of dark soy sauce, one spoonful of cooking wine, one spoonful of oyster sauce, three spoonfuls of sweet noodle sauce, three spoonfuls of water and stir well
1) Blanch the dried tofu skin for 2 minutes, prepare the shallots and shredded carrots, (preferably with some coriander), roll up from the bottom up, try to roll tightly
2) Cut the knife into small pieces and plate, do not cut too wide
3) Shredded tenderloin with 1 egg white, pepper, soy sauce and salt for 15 minutes
4) Prepare the chopped shallots, ginger and garlic
5) All ready, hot pot under the oil slippery cooked shredded meat, add green onion, ginger and garlic stir-fry, pour in the prepared sauce over high heat and stir-fry, fry thick, out of the pot to the middle of the plate can be
Cold tossed with bitter lettuce
Bitter lettuce, peeled eggs, peanut rice,
Salt, sugar, soy sauce, aged vinegar, sesame oil, chili oil.
Preparation Method:
1 Wash the bitter lettuce and cut into sections and set aside
2 salt, sugar, soy sauce. Aged vinegar, sesame oil, chili oil, according to the proportions in the picture, stir into a sauce, set aside.
3 peeled eggs diced, garlic into foam, sliced shallots, fried peanuts and rice set aside.
4 Add the ingredients to the pre-cut bitter lettuce, and finally pour the prepared sauce in and gently stir.
First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. The image comes from the network with pictures, if there is infringement, please inform and delete
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