This issue of the guide: Chinese New Year's Eve meal do not have to worry, office workers 5-6 people,10 dishes and 1 soup, perfect, rich and affordable
The Spring Festival is approaching, the streets and shopping malls are getting stronger and stronger, and the Chinese New Year's Eve meal is the most lively and important meal of the year. Many families prepare New Year goods early, prepare Chinese New Year's Eve and rich dishes, and the family has a happy reunion year.
Are you ready for the Chinese New Year's Eve meal menu? Chinese New Year's Eve rice do not worry, suitable for office workers 5-6 people's Chinese New Year's Eve meal menu, has been prepared for you, 10 dishes 1 soup, perfect, 4 main courses, 4 hot dishes, 2 cold dishes, rich variety, are affordable and close to the people's home cooking, collect well, show a hand, new year to do for the family to eat, guaranteed popularity, the following together to see what dishes are:
main course:
【Home-made sweet and sour pork ribs】Ingredients: 500 grams of pork ribs, oil and salt to taste, 1 green onion, 2 slices of ginger, 10 peppercorns, 1 large ingredient, 1 tablespoon cooking wine, 3 tablespoons rock sugar, 3 tablespoons balsamic vinegar, 1/2 tablespoon braised soy sauce, sesame seeds,
Procedure steps:
1. Cut the pork ribs into small pieces, soak in water to remove the blood, fish out, drain the water, and the ribs are best used ribs, or small ribs.
2. Add water to the pot, blanch pork ribs in cold water, boil, skim off the foam, add green onion, ginger slices, peppercorns, large ingredients, cooking wine, cook for 20 minutes, cook the ribs, fish out the ribs for use, don't throw away the soup of boiling ribs, have nutrition, boil noodles, stew, make soup, all good.
3. The pot is heated with oil, under the rock sugar, with a shovel to continuously stir-fry, low heat will be rock sugar fried, in order to ensure that the sugar color is fried well, it is recommended to use low heat to fry, because it is not easy to grasp the time with high heat, and it is not easy to fry with small fire. If the sugar color is fried over the fire, the taste will be bitter.
4. After the rock sugar is melted, the oil surface begins to bubble, the color becomes brown, the sugar color is fried, this time it is necessary to immediately put into the ribs to fry the sugar color, late, the sugar color is fried overheated.
5. Stir-fry the ribs, stir-fry the ribs to color, add the minced ginger and stir-fry evenly
6. Pour in half a bowl of hot water, add salt, soy sauce, 2 tablespoons of vinegar, bring to a boil over high heat, reduce heat and simmer for a few minutes.
7. When there is a little soup left, turn on the high heat to collect the juice, until the soup is wrapped in ribs, pour in 1 tablespoon of vinegar, stir-fry evenly, turn off the heat, sprinkle with white sesame seeds, mix well, and put it on the plate. Such a sweet and sour pork ribs with a full range of colors and flavors is ready.
【Button elbow】Ingredients required: 1 pork knuckle, appropriate amount of lettuce, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 2 cloves of garlic, a few peppercorns, 1 large ingredient, 2 dried chili peppers, 2 tablespoons of cooking wine, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of sugar, water starch,
1. First remove the pig hair on the surface of the meat skin of the elbow, put the pig's elbow on the fire, roast the meat skin in a circle, roast the fluff on the pig skin with fire, put it in warm water, and wash it.
2. Cut the elbow with a knife to the bone stick, so that you can shorten the cooking time, add water to the pot, put cold water into the elbow blanching water, after the water is boiled, cook for a few minutes, skim off the floating foam, add the green onion, ginger slices, cooking wine, bring to a boil over high heat, turn the heat to low and cook for 1 hour, cook the elbow.
3. Fish out the elbow to cool, cook the elbow soup to make a stew that tastes good, remove the bones of the elbow, and then cut the elbow into slices, put the elbow slices, the skin is down, yard in a small basin. Yard up a bit tighter.
4. Heat oil in the pot, add shallots, ginger shreds, garlic grains, peppercorns, large ingredients, dried chili peppers and stir-fry. Pour in some elbow soup, the amount of soup can be no more than the meat noodles, and then add salt, soy sauce, cooking wine, sugar, and bring the soup to a boil.
5. Pour the cooked soup into the basin containing the elbow slices, add water to the steamer and bring to a boil, put the pot into the steamer, cover the pot, steam on high heat for 20 minutes, then turn to medium heat, continue steaming for half an hour, steam the elbow until crispy.
6. When the time comes, take the pot out, then drain the soup in the pot into the wok, wash the lettuce in the dish, and buckle the steamed elbow meat on the plate.
7. Bring the soup in the pot to a boil, skim off the foam, drizzle with the appropriate amount of water starch, heat until the soup becomes viscous, turn off the heat. Just pour the soup evenly over your elbows and a plate of colorful and fragrant elbows is ready.
【Braised golden pomfret】Ingredients required: 1 golden pomfret, 1 coriander, 1/2 red pepper, 1 oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, a few peppercorns, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 2 tablespoons of starch,
1. Remove the gills from the gills, wash and wipe off the moisture on the surface of the fish.
2. Put the golden pomfret on the cutting board, use the knife to cut the sides of the fish, and cut the diagonal knife into a cross flower knife, so that the fish is easy to taste.
3. Spread the two sides of the fish evenly with a layer of dry starch, so that when frying the fish, the fish skin is complete and will not break the skin, which is a small skill for frying the fish without breaking the skin.
4. Cut the parsley into small pieces, mince the red pepper, cut the green onion into sections, slice the ginger and pat the garlic.
5. Add oil to the pan and heat it, heat it until it smokes, fry the golden pomfret, fry one side of the shape, fry out a layer of hard shell, the color is golden, and then turn the noodles to fry the other side, also fry the golden brown, and put the fish out for use.
6. Pour out the oil of the fried fish, the oil of the fried fish, the taste is fishy, re-add a little oil in the pot, add the green onion, ginger slices, garlic grains, peppercorns to fry, add the fried golden pomfret, cook the cooking wine and rice vinegar, so that you can remove the fishy smell of the fish, add hot water, the amount of water to half of the fish body can be, then add salt, braised soy sauce, soy sauce, soy sauce, boil over high heat, turn the low heat to make the flavor.
7. Cook for about 7-8 minutes, then turn the fish over, burn the other side, heat for 7-8 minutes, change the heat to collect the juice, heat until there is a little soup left, turn off the heat, pick out the onion, ginger and garlic, put the fish out, pour the juice, sprinkle with red pepper and coriander, a dish of braised golden pomfret with strong flavor and rosy color is ready.
【Plum button meat】Ingredients required: 1.5 kg of pork belly, 1 small bowl of dried plum vegetables, 1 small bowl of oil and salt, 1 piece of green onion, 1 piece of ginger, more than 10 peppercorns, 1 star anise, 2 dried chili peppers, 2 tablespoons of cooking wine, 1 teaspoon of five-spice powder, 1/2 teaspoons of white pepper, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of oyster sauce, a little sugar,
1. Pork belly is best to choose the lower pork belly, the lower pork belly is the pork belly of the pig, the lower pork belly is also called "soft pork belly", layer by layer fat and thin, the proportion is close, eat it is not greasy and not woody.
Put the prunes in a bowl, add warm water, soak for 15-20 minutes, drain and set aside.
2. Add cold water to the pot, blanch the pork belly, after the water boils, skim off the foam, cook for about 5-6 minutes, boil the blood water in the pork belly, and fish out the pork belly.
3. Re-add water to the pot and bring to a boil, add pork belly, then add shallots, ginger slices, peppercorns, star anise, dried chili peppers, cooking wine, bring to a boil over high heat, turn to medium heat, cook for half an hour, cook until chopsticks can easily insert the pork belly through.
4. Fish out the pork belly, put it on a plate, spread a layer of braised soy sauce and color the pork belly.
5. Add oil to the pot, cold oil into the pork belly, cover the pot lid, prevent splashing oil, fry until there is no sound in the pot, during the period, shake the frying pan several times, prevent the meat skin paste the bottom of the pan, remove the lid, turn over, fry for another 1 minute, fish out the pork belly, soak in water for about 15 minutes.
6. Cut the fried pork belly into large slices about half a centimeter thick.
7. Let's mix the sauce, pour in a large bowl of soy sauce, braised soy sauce, oyster sauce, cooking wine, then add salt, five-spice powder, white pepper, sugar, 2 tablespoons of boiled meat soup, stir well.
8. Put the sliced pork belly into the sauce and mix well so that each slice of pork belly is wrapped in the sauce.
9. Take a small stainless steel pot, put the pork belly skin down, stack the pieces in the pot one by one, yard tightly, and pour the remaining juice.
10. Cover the soaked plum vegetables on top of the pork belly, spread plastic wrap at the mouth of the pot, and spread tightly around.
11. Add water to the steamer and bring to a boil, put the pot on the cage drawer, cover the pot, boil, and steam for about 1 hour.
12. After the time, take out the steamed meat bowl, cover the bowl with a plate, buckle the bowl upside down on the plate, take the bowl out, the meat is on top, the plum vegetables are dried underneath, put the green onions or coriander to garnish it, a ruddy color, fat but not greasy plum button meat is ready.
Cold dishes
【Sauce pork feet】Ingredients required: 4 pork front paws, oil and salt to taste, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2-3 dried chili peppers, 3 tablespoons of dry yellow sauce, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 sachets of sauce and meat, 1 tablespoon of sugar,
1. Pig claws are also called pig trotters, pig hands, the name of the place is also different, pig claws are divided into two kinds, the front hoof meat is less bone, straight, the back hoof meat is slightly more bone, curved. Pig front hoof meat layer is thicker, the back hoof tendon succulent layer is thin and large, the front hoof of the pig is smaller and shorter than the back hoof, the sauce pig hand is best to choose the front paw of the pig as well, buy the pig's claw must buy the hoof tendon, some merchants will pull out the tendon inside to sell, the pig's trotter without hoof tendon is not delicious.
2. The pig hand bought is roasted with the fire of the gas stove to become white and yellowish, the color of the roast becomes black, it is okay, soak in warm water for a while, and then rub it white with a steel wire ball. The advantage of this is that the peculiar smell of the pig's claw can be removed, and the pig's hair can be removed, and the taste of the made pig's claw is good. The dirt between the pig's feathers and nails of the pig's claws should be cleaned up, and the treatment is not clean and the smell is heavy.
3. Add water to the pot, then add peppercorns and cooking wine, blanch the pig's feet in cold water, bring the water to a boil, cook for 5-6 minutes, fish out the pig's feet and rinse well. When blanching the pig's feet, adding cooking wine and peppercorns has a fishy effect.
4. Prepare the seasoning, green onion cut into sections, ginger slices, garlic cracking, sauce meat seasoning package is bought in the supermarket ready-made, a few dollars a big package, is made of pepper, large ingredients sand kernels, cardamom, cloves, cinnamon, cumin and other spices together ground into powder, with very convenient, with two small packets on it. Soy sauce is best to use braised soy sauce, good color, use the old sauce out of the pork claw color blackened, add some water to the dry yellow sauce, stir well, dilute it. Dry yellow sauce is an essential spice, and without dry yellow sauce, it is replaced by soybean paste.
5. Add 3-4 tablespoons of oil to the pot and heat it, add the diluted dry yellow sauce, stir-fry it with a low heat, so that the pig's claws will not have a raw sauce flavor, there is some grease in the soup, and the surface of the cooked pork claws is not dry. Pour in the right amount of water to boil, the amount of water can not exceed the pig's claws, add onions, ginger slices, garlic grains, dried chili peppers, soy sauce, sugar, cooking wine, sauce meat wrapped 2 sachets, add salt, salt to put more, than the usual amount of salt put on the dish twice, high heat on fire, turn off the heat.
6. Put the blanched water of the pig's claw, put it into the inner tank of the rice cooker, pour into the prepared sauce soup, put it in the rice cooker, choose the cooking function, after the time, do not open the pot lid, the pig's claw is simmered in it for half an hour, and then choose the cooking function, continue to sauce a cooking program, after the time, then continue to simmer for half an hour, use two cooking procedures, simmer for half an hour in the middle, and finally simmer for half an hour, it is easy to cook the pig's claw rotten, the pig skin is cracked, with chopsticks, it is easy to pierce through, if it is not cooked, Just add another cooking routine. This is the benefit of using rice cooker sauce pork claw, heating is stable, saves time, also saves trouble, easy to cook.
【Cold mix lotus slices】Ingredients required: 2 knots of lotus root, 1 red pepper, oil and salt to taste, 2-3 slices of ginger, 1/2 tablespoon of sugar, 1 tablespoon of rice vinegar, a little monosodium glutamate,
1. Cut off the lotus root knots at the head and tail, then scrape off the outer skin of the lotus root and wash it.
2. Cut the lotus root into thin slices and soak it in water to prevent oxidation and darken the color.
3. Cut the ginger into small pieces, remove the seeds from the red pepper and cut into small pieces.
4. Add water to the pot and bring to a boil, blanch the lotus slices, after the water is boiled, cook for about 1 minute, cook the lotus slices until the color becomes slightly transparent, and fish out the lotus slices.
5. After fishing out the lotus slices, quickly put them into cold water to cool, so that the lotus slices can be cooled down quickly, the lotus slices will be fished out, drained, and put into the basin for use.
6. Put the ginger granules in a bowl filled with red peppers, add oil to the pan and heat them until they smoke, and pour the hot oil on the ginger and red peppers.
7. Add salt, sugar, rice vinegar and monosodium glutamate to the bowl, stir well and mix into a sauce.
8. Pour the sauce into the basin containing the lotus slices, mix evenly with chopsticks, so that the lotus slices and the spice juice are fully integrated together, and the plate can be put out, and a plate of crisp and tender cold mix lotus slices will be ready.
Hot dish
【Pretzel and salt prawn segment】Ingredients required: 1 kg of prawns, 1 egg, appropriate amount of pepper and salt, appropriate amount of oil and salt, 1/2 teaspoon of white pepper powder, 1/2 tablespoon of cooking wine, 3 tablespoons of starch, 1 tablespoon of flour,
1. Remove the shrimp head, peel off the shell, pick off the shrimp line, leave only the shrimp, wash it, drain the water, and put it on the plate. Without prawns, you can also choose quick-frozen prawns, put the shrimp in cold water, and thaw them naturally.
2. Add white pepper and cooking wine to the shrimp, a little salt, mix well, marinate for 10 minutes to remove the fishy smell of the shrimp.
3. Let's mix the puff pastry: put 1 egg into a small basin, add 3 tablespoons of starch, 1 tablespoon of flour, and mix well. A ratio of starch to flour is 3:1 on the line.
4. Stir again, while pouring water into the water in parts, stir evenly with chopsticks, stir until the batter flows but there is a condensation, use a spoon to pick up the paste, the paste can hang on the spoon, slowly flow down, you can, add 1 tablespoon of oil, mix well, the oil pastry will be adjusted. If the paste is diluted, you can add some starch in moderation.
And the paste must not be stirred in one direction, so it is easy to force, the paste after the strength is not easy to wrap on the raw materials, the correct approach is: first of all, mix all the powder evenly and then add water, stir and mix well and there is no knot, and then put oil and evenly.
5. Put the marinated shrimp into the mixed paste and mix well so that each shrimp is evenly wrapped in a layer of paste.
6. Add oil to the pot to heat, heat to 60% heat, first into a test oil temperature, after entering the oil pot, the shrimp around the immediate dense bubbles, the oil temperature can be, the shrimp one by one into the oil pot fried, first do not turn, the shrimp fried to the shape, and then the shrimp turned over, so that the shrimp heated evenly, the shrimp fished out for use.
7. After the shrimp is fished out, let it sit for a while, it will be soft, and then re-fried, the surface will become golden and fragrant.
8. Raise the oil temperature to 7-8 into the heat, under the shrimp re-frying, the shrimp fried until the appearance of golden, crisp, fished out, drained oil, put on the plate, sprinkled with pepper salt on it, if children eat, you can also accompany tomato sauce, the taste is sweet and sour.
【Yellow braised chicken nuggets】Ingredients required: 2 chicken thighs, 250 grams of fresh shiitake mushrooms, 2 peppers, 2 tablespoons of soybean paste, 1 piece of oil and salt, 1 piece of green onion, 1 piece of ginger, 1 dried chili pepper, 1 tablespoon of cooking wine, 1/2 tablespoons of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce,
1. Prepare the required ingredients, cut off the roots of the mushrooms, wash them clean, and wash the chicken thighs.
2. Cut the chicken thighs into evenly sized pieces, cut the green onion into sections, slice the ginger, and crack the garlic, if the soybean sauce is relatively dry, put it in a small bowl, add a little water and stir well, dilute it, so that the soybean sauce will not be pasted when stir-frying.
3. Cut the shiitake mushrooms in half, the larger ones into 3 pieces, and the peppers into hob pieces.
4. Add water to the pot to boil, add shiitake mushroom blanching water, blanch the shiitake mushrooms until it becomes soft, fish out the shiitake mushrooms, control the water and set aside, the shiitake blanching water can remove the impurities and wood chips in the shiitake mushrooms, and also remove the odor of the shiitake mushrooms, so that the taste of the shiitake mushrooms is more pure.
5. Re-add water to the pot, blanch the chicken nuggets under cold water, boil the water for 4-5 minutes, skim off the floating powder, fish out the chicken nuggets, control the water and set aside. The chicken nuggets should be boiled in cold water, so that the blood and water of the chicken nuggets are removed cleanly, and the cooked chicken meat has no fishy taste.
6. Add oil to the pot and heat it, add the shallots, ginger slices, garlic grains, dried chili pepper segments, stir-fry, and then add the soybean sauce to stir-fry over low heat, fry the soybean sauce out of the sauce aroma, to be fried with low heat, with high heat sauce easy to paste the bottom of the pot.
7. Stir-fry the chicken nuggets in blanched water and stir-fry the chicken nuggets to color.
8. Stir-fry the mushrooms evenly, pour in hot water, the amount of water and ingredients are flat on it, then add soy sauce, sugar, cooking wine, oyster sauce, bring to a boil over high heat, turn to low heat and cook for half an hour.
9. After the time, add salt to taste, add the pepper pieces and stir-fry evenly, collect the juice on high heat, do not dry, leave some soup, turn off the heat, and put it out.
【Shredded meat with shin kyo sauce】Ingredients: 200 grams of tenderloin, 3-4 pieces of dried tofu, 1 white green onion, 1 handful of coriander, 1/2 carrot, oil and salt to taste, 1 bag of sweet noodle sauce, 1/2 teaspoon of white pepper, 1/2 tablespoon of cooking wine,
1. Prepare the required ingredients, peel and wash the carrots, wash the coriander, choose the tenderloin for the pork, and eat it more tenderly.
2. Cut the tenderloin first, then cut into slices, and finally cut into strips, put into the dish, add white pepper, cooking wine, half a spoon of starch, grasp well, sizing the shredded meat, and then add 1 tablespoon of oil to grasp evenly, so that the fried shredded meat is tender, not fishy, not woody, when frying, the shredded meat is not sticky to the pan.
3. Cut the green onion into segments, then cut the shallots into strips, cut the carrots into thin strips, the carrot strips should be cut into thinner, the coarse strips are hard to eat, and the parsley is cut into segments.
4. Cut the three kinds of shreds, mix together, mix well, dry tofu cut the dried tofu into two halves, put it in a large bowl, pour hot water, blanch for a few minutes, so that the dried tofu will be scalded soft, eat good taste, not hard. Remove the dried tofu and drain.
5. Take a piece of dried tofu and spread it on the cutting board, put on the three kinds of silk mixed, put it on one end of the dried tofu, squeeze the side of the ingredient with both hands, roll it inward together, until the tofu skin is rolled into a tofu roll, roll the silk inside, roll it tightly, roll it loosely, and when cutting it, it is easy to spread.
6. Cut the rolled dried tofu roll into about 4 cm long segments, the cutting head at both ends can be placed in the basin and mixed, continue to use, will not waste, put the cut section, turn the circle in the plate to set aside.
7. Heat oil in the pot, add green onion and ginger minced to fry until fragrant, then add shredded meat, stir-fry the shredded meat over low heat, and fry the shredded meat to turn white.
8. Stir-fry the sweet noodle sauce evenly, add a little water, cook for 1-2 minutes, cook the shredded meat into the taste, pour a little water starch to outline the thin mustard, heat until the soup becomes viscous, turn off the heat.
9. Put the shredded meat into a small bowl, put it in the middle of the plate containing the dried tofu roll, and eat it with the dried tofu roll with the shredded meat, and a new Kyo sauce shredded meat with full color and flavor will be ready.
【Stir-fried yam】Ingredients required: 1 yam, 1/2 carrot, 1 pepper, fungus, oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, water starch,
1. The fungus is soaked in warm water in advance, and the carrot scrapes off the outer skin. When scraping the yam skin, it is best to wear disposable gloves to prevent the juice of the yam from getting on the hands and itching with allergies.
2. Cut the yam diagonal knife into slices, put the yam tablets into water, drop a few drops of white vinegar, soak it to prevent the yam from oxidizing and the color turns black.
3. Cut the carrot into segments with an oblique knife, then cut into diamond-shaped slices, remove the seeds from the pepper, cut into diamond-shaped slices, cut the ginger into granules, pat the garlic, and then chop.
4. Add water to the pot to boil, put in the yam blanched water for about 2 minutes, the yam is transparent color, fish out the yam, immediately put it into cold water to cool, fish out the drainage water and set aside.
5. Bring the water back to a boil in the pot, blanch the fungus for 1-2 minutes, remove the fungus, drain and set aside.
6. Heat oil in a pan and stir-fry ginger and minced garlic until fragrant.
7. Add carrot slices, pepper slices, and fungus together on high heat and stir-fry the carrots until the color is darker.
8. Stir-fry evenly under the yam tablets on high heat, add salt, chicken essence, stir-fry evenly, pour in the appropriate amount of water starch to hook thin mustard, stir-fry evenly on high heat, turn off the heat, and put out the plate. A plate of brightly colored, light and delicious stir-fried yam is ready.
soup
【Yam corn bone broth】Ingredients required: 1 kg of pork bones, 1 corn, 1 yam, 2 dates, salt to taste, 3-4 slices of ginger, 1 tablespoon of cooking wine,
1. The yam scrapes off the outer skin, washes and chops the corn into segments.
2. Cut the yam into hob pieces, put it in water, add a few drops of white vinegar, soak it, this will prevent the yam from oxidizing, the color turns black, slice the ginger, and wash the dates.
3. Add water to the pot, blanch the pig bones under cold water, after the water is boiled, add cooking wine, cook for 4-5 minutes, skim off the foam, fish out the pork bones, put them in warm water and wash and set aside.
4. Add water to the casserole dish, then add ginger slices, dates, add pork bones, bring to a boil over high heat, cover with lid, reduce heat, and simmer for about 1 hour.
5. After the time, open the lid, put in the yam and corn, boil on high heat, cover the lid, continue to simmer for about 1 hour, after the time, add salt to taste, a pot of sweet and delicious, healthy spleen and appetizer yam corn bone soup is ready.
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