The New Year is coming, the New Year is getting stronger and stronger, everyone is busy buying New Year goods, Chinese New Year's Eve rice is the moment of family reunion, no matter how much money is less, everyone will prepare a rich Chinese New Year's Eve meal, but many people do not know what to do with the dish, the following will share with you 5 dishes of good fortune when the new year is open, delicious and easy to do, the Year of the Tiger is red-hot, auspicious, like friends quickly collect it!
Mince the pepper fish head
Ingredients: Fish head, onion, minced pepper, red pepper, shallot, ginger, tempeh
method:
1, first prepare a fat head fish head, cut from the back to remove the black film and teeth, and then hit both sides with a flower knife, add ginger, green onion knots to catch the green onion ginger juice, smear on the fish head, pour a little cooking wine to spread evenly marinate for 20 minutes,
2: Chop the pepper with water to remove some of the salty taste, chop the red pepper, then add the chopped onion and white ginger, tempeh, and then pour hot oil to stimulate the aroma, then add sugar, pepper, soy sauce, oyster sauce and stir well.
3: Put a little oil in the pot, cut half an onion and sauté until fragrant, add the marinated fish head, evenly drizzle with minced pepper sauce, and finally pour in half a bottle of beer, cover and simmer for about 10 minutes. After cooking, sprinkle a little green onion, and a pot of minced pepper fish heads is ready.
Spicy pig's trotters
Ingredients: Pig's trotters, millet pepper, green onion, ginger, garlic, garlic seedlings
1: First chop the pig's trotters into small pieces, enlarge the green onion and ginger slices, boil the cooking wine in cold water and boil it on high heat to remove the foam, blanch thoroughly and then rinse it off.
2, millet spicy chopped, green onion and garlic cut into uncut, garlic seedlings cut into small pieces, ginger sliced hot oil under the pan to burst the aroma, and then add cinnamon star anise, and then pour into the pig's trotters and stir-fry evenly to dry the water, to a little high liquor to remove the peculiar smell of pig's trotters. Stir-fry in the chili sauce, salt, pepper, soy sauce and add a bottle of beer. Transfer to a pressure cooker, cover with air and press for 30 minutes.
3: Stir-fry the shallots and garlic, stir-fry the peppers until fragrant, then pour in the pig's trotters and stir-fry a few times. Finally, after sautéing the garlic seedlings over high heat, you can put them on the plate, and the pig's trotters are spicy and delicious and non-greasy.
Dry pot squid whiskers
Ingredients: Squid whiskers, millet pepper, onion, ginger, cucumber, garlic, garlic sprouts, dried chili peppers
1, first of all, the squid is processed clean, according to the size of the squid whiskers to change the knife, then add white vinegar, water again to catch, wash after washing several times, drain the water, add ginger, cooking wine, salt and pepper, catch well into a bottom taste.
2: Pat the garlic into purees and crush the ginger. Cut the millet spicy and dried chili peppers into rings, cut the cucumber into small strips, and cut the onion into shreds to make a dry pot bottom and set aside.
3, squid must be blanched in water must be boiled underwater pot, blanched for about 20 seconds can be fished out. Stir-fry ginger and garlic in a hot pan, then millet spicy and dried chili peppers, and slowly sauté over low heat to create a spicy flavor. After a spoonful of watercress sauce is fried out of the aroma, pour in the squid whiskers and side dishes, stir-fry quickly for about 30 seconds on high heat, then add cumin powder to stir-fry evenly, and finally come to a little garlic seedlings, after the garlic flavor is fried on high heat, you can get out of the pot, the dry pot squid whiskers are ready, spicy and enjoyable.
Cumin lamb
Ingredients: Lamb, onion, white sesame seeds, coriander, cumin
1, first cut the lamb into thin slices, all cut well into the basin, put in a little salt, pepper, a little soy sauce, cooking wine by hand to grasp and mix evenly, catch the lamb sticky, and then put in an egg white, a little onion to add flavor, scratch and mix again, put a little dry starch to lock the water. Finally, add a little oil to prevent sticking.
2: Prepare the onion into thin strips, cut the parsley into small pieces and pad to the bottom of the plate, prepare a little cumin grains, chili noodles, white sesame seeds.
3: Put the marinated lamb in 40% of the oil temperature, turn on the heat and stir-fry in the pot for about a minute to fry the lamb, then pour out the lamb to control the oil. Put a little oil in the pot again, put in cumin, chili noodles, white sesame seeds, stir-fry it on a low heat and put it into the lamb, pour a little raw soy saucepan on the side of the pot, turn on the high heat and stir-fry evenly, and finally put in a little rice vinegar from the side of the pot to pour in and stir-fry evenly, start the pot and plate, a very delicious cumin lamb is ready.
Luck is at the top – tomatoes
1, first cut the washed tomatoes in half, cut into two halves, and then cut into thin slices, try to cut a little thin, after cutting a little tidying up, sort out the long strips, roll up from one end, roll into a flower shape, so that you can put it in the dish for later.
2, then prepare half a cucumber, first cut in half, and then cut diagonally into thin slices, pay attention to one end not to cut, cut off when the seventh knife knife. After cutting we beat gently. Every other cucumber slice folds in, shaped like a small butterfly, placed on the edge of the plate, and sprinkled with a little sugar on it, and you can eat it.
Hello everyone, I am #Akiko Food Diary#, share home-cooked food recipes with you every day, thank you for your support and attention, welcome to comment on the comments below!
#虎年有娱 #