2023 Chinese New Year's Eve rice, 4 meat and 6 vegetarian cold mixed dish list, refreshing and refreshing, serving is more popular than stir-frying
There are still a few days to be the Spring Festival in 2023, the Spring Festival is a grand festival, but also a traditional festival, many wanderers who work and live outside, will go home to spend the Spring Festival with their families, especially Chinese New Year's Eve the Chinese New Year's Eve meal, that is particularly hearty, people with many people to make a dozen or twenty dishes, families with few people also have to make ten eight dishes, everyone will drink and cheer, talk about the world, and have a lively Spring Festival.
Before the fifteenth day of the first month, but also to carry gifts to relatives and friends to pay New Year's greetings, but also a delicious meal, whether it is a family reunion dinner, or a gathering of relatives and friends, always drink a little wine to help the fun, the first to serve is a variety of cold dishes, sharing 4 meat and 6 vegetarians suitable for eating during the New Year, a total of 10 cold dishes, refreshing and degreasy meaning, pick a few to serve, than big fish and meat and stir-fried dishes before the disc.
1. 【Braised beef】
Ingredients: 1 beef tendon (about 2.3 pounds)
Seasoning: 4 tablespoons light soy sauce, 5 tablespoons dark soy sauce, 3 tablespoons cooking wine, some soy paste, 3 teaspoons salt, a few slices of ginger, a few rock sugar, about 2 liters of water, fragrant leaves, star anise, peppercorns, cinnamon, grass fruit, cardamom, cumin, dried red pepper, vegetable oil
Production steps:
1. Rinse the beef tendon twice with water, and then soak in cold water for half an hour.
2. To prepare the spices needed, I used 8 kinds of spices.
3. Heat the pot, add oil and put a few rock sugars, simmer for a while until the rock sugar melts and turns red into small bubbles, pour a little boiling water, stir evenly and cook for a while, turn off the heat.
4. Add water to another pot, add a few slices of ginger and a little cooking wine, put in beef tendon over high heat and boil for 2 minutes.
5. Pour the rock sugar color into the cooking pot, add about 2 liters of water, and then add all the spices, add light soy sauce, old soy sauce, cooking wine, salt, soybean paste stir evenly and boil over high heat, the dosage of soybean paste is about 50~60 grams, after adding all the seasonings, you can taste the taste, and then adjust it according to your taste.
6. Put the blanched beef tendon into the pot, bring it to a boil again, turn to low heat and cook for about 50 minutes, insert it with chopsticks, it can be easily inserted.
8. After turning off the heat, do not rush to take out the beef, put it in a pot to soak for a few hours to taste, slice and plate when eating, and eat with sauce.
2. [Spicy saliva chicken]
Ingredients: 1 chicken thigh, 1 cucumber
Seasoning: salt, sugar, green onion and garlic, coriander, chili oil, sesame oil, millet pepper, light soy sauce, balsamic vinegar, oyster sauce
Production steps:
1. Clean 1 chicken thigh, cooperate with kitchen scissors and knives, remove the bones, and remove chicken fat and chicken skin.
2. Add an appropriate amount of water to a small pot, add some cooking wine and a few slices of ginger, put in the chicken thighs to boil, turn to medium heat and cook for 12 minutes, then simmer for a few minutes and take out.
3. Soak the cooked chicken thigh in ice water for half an hour.
4: In a small bowl, add minced garlic, 2 tablespoons light soy sauce, 1/2 tablespoon oyster sauce, 2 tablespoons balsamic vinegar, add a little water, add appropriate amount of salt and a little sugar, add chili oil and sesame oil and stir well.
5. Remove the chicken thighs under water control and cut them into small pieces.
6. Scrape off the skin of the cucumber with a scraper and cut into thick slices.
First arrange the cucumber on a plate, top with the cut chicken thigh, pour the sauce and sprinkle with coriander, chopped green onion, millet pepper.
3. [White meat with garlic paste]
Ingredients: pork belly, cucumber
Seasoning: light soy sauce, balsamic vinegar, cooking wine, green onion, garlic and ginger, chili oil, sugar, coriander
Production steps:
1. Soak the pork belly in cold water to remove the blood water, dry it with a kitchen paper towel, use chopsticks to insert the pork belly and roast it over the fire until the pork skin is black and scorched, scrape off the black on the pork skin with a knife and rinse it.
3. Add water to the pot, add green onion and ginger, add a little cooking wine, put pork on high heat and boil, use a spoon to skim off the foam on the surface, and then turn to low heat and cook for half an hour.
4. Insert it with chopsticks, you can easily pierce and there is no blood coming out, you can turn off the fire. Remove the pork and soak it in cold water for a while, it will be easier to slice.
5: Scrape off the skin of the cucumber with a scraper, cut it into fine strips and place it in the middle of the plate.
6: In a small bowl, add minced garlic, light soy sauce, balsamic vinegar, oyster sauce, a little sugar, sesame oil and chili oil and stir well.
7. Take out the pork and cut it into thin slices, put it on the cucumber, press one by one, put some coriander on top, and drizzle with the seasoning sauce.
4. [Pork skin jelly]
Ingredients: Pork skin
Seasoning: salt, cooking wine, green onion and ginger, baking soda, white vinegar
Production steps:
1. Add an appropriate amount of water to the pot, put in the pork skin, add a little white vinegar, cooking wine and boil for 2 minutes.
2. Take out the pig skin and scrape the grease inside the pig skin with a knife to clean all the pig skin.
3. Put the treated pork skin in warm water and wash it several times until the water becomes clear.
4. Cut the pork skin into thin strips.
5. Put the cut pork skin into the basin, add some baking soda and salt to scrub repeatedly, and clean the grease of the pork skin.
6. Put the pork skin into the inner tank of the pressure cooker, add an appropriate amount of water (ratio 1:1.2~2), add a few slices of ginger and green onion, an appropriate amount of salt, a little cooking wine, cover the lid and choose the pig's trotter stall to work.
7. After the pressure cooker is depressed, pick out the ginger and shallots, pour them into a glass container with a lid and refrigerate and solidify.
5. [Colorful Facelift]
Ingredients: Cucumber, carrot, purple cabbage, egg, mung bean sprouts, northeastern peel
Seasoning: garlic, coriander, salt, light soy sauce, oyster sauce, rice vinegar, sugar, chili oil
Production steps:
1. Beat the eggs, add a little salt and starch water, stir well, then sieve the egg liquid, and then fry into egg skin.
2. Cut the fried egg skin into fine strips.
3. Scrape off the skin of carrots and cucumbers and cut them into fine strips, clean the purple cabbage, and cut into fine strips after removing the stem.
4. Clean and cut the Northeast Peel into small pieces, pinch off the roots of mung bean sprouts and wash them.
5. Add water to a boil in a pot. Blanch mung bean sprouts for 1 minute and cook for 1 minute, then remove the supercooled water.
6. Put the Northeast Peel in the middle of the plate, arrange the other 5 ingredients in a circle, and then put coriander.
7. Add the sesame paste to warm water and stir and dilute it in parts, then add minced garlic, salt, sugar, light soy sauce, oyster sauce, rice vinegar and sesame oil and stir well, and pour it on the ingredients.
6. 【Cold Preserved Egg】
Ingredients: 1 cucumber, 2 soaked sea cucumbers, 3 preserved eggs
Seasoning: salt, light soy sauce, balsamic vinegar, oyster sauce, sesame oil, chili oil, green onion, ginger and garlic, coriander, millet pepper
Production steps:
1. Peel off the shell of the preserved egg and cut it in half, and then cut it into small pieces.
2. Place it on a plate, you can place a flower shape.
3. Scrape off the skin of the cucumber and pat it, and then cut it into small pieces; Slice the soaked sea cucumber horizontally into thick slices.
4. Put the cucumber and sea cucumber into a basin, add minced garlic, a little salt and sugar, and then add light soy sauce, balsamic vinegar, coriander and sesame oil and stir well.
5. In a small bowl, add minced garlic, light soy sauce, oyster sauce, balsamic vinegar, sesame oil, chili oil, a little cold boiled water and a little salt.
6. Place the mixed cucumber and sea cucumber in the middle of the preserved egg, and then pour the seasoning sauce on the preserved egg.
7. 【Braised cowpeas】
Ingredients: cowpeas
Seasoning: salt, vegetable oil, light soy sauce, balsamic vinegar, dried red pepper, green onion and garlic, Sichuan peppercorns
Production steps:
1. Clean the cowpeas, add water to the pot and add some salt, put the cowpeas in blanched water for 2~3 minutes and cook, and take out the cold water twice.
2: Drain the cowpeas, cut off the roots and cut them into small pieces.
3. Put the cowpeas in a pot and add the minced garlic and dried red pepper.
4. Add an appropriate amount of vegetable oil to the pot, add a little green onion and peppercorns, burst the aroma over low heat, and pick it out.
5. Pour hot oil on top while hot, add 1 teaspoon each of coriander, salt and sugar, 1 tablespoon each of light soy sauce and balsamic vinegar, stir well.
8. 【Oyster mushroom】
Ingredients: Pleurotus eryngii, chili pepper
Seasoning: salt, sugar, light soy sauce, balsamic vinegar, garlic, dried red pepper, Sichuan peppercorns, vegetable oil, sesame oil
Production steps:
1. After cleaning, tear the oyster mushrooms into strips, and tear them by hand is more delicious than cutting them with a knife.
2: Clean the peppers, remove the stems and seeds, and cut into fine strips.
3. Bring water to a boil in an electric cooker, add a little salt, add oyster mushrooms and cook for 1 minute, then take out the cold boiled water.
4. Put the dried oyster mushrooms into the basin, put the shredded chili peppers in, and put some minced garlic and chopped dried red peppers on top.
5. Add vegetable oil to a wok, put a few peppercorns on low heat and fry for a while, pick them out.
6. Pour peppercorn oil on the seasoning to stimulate the aroma, and then add salt, sugar, light soy sauce, balsamic vinegar and a little sesame oil to stir well.
9. 【Cold Lotus Root Tablets】
Ingredients: 1 section of 9 holes of lotus root
Seasoning: salt, light soy sauce, balsamic vinegar, oyster sauce, garlic, millet pepper, coriander, chili oil, sesame oil
Production steps:
1: Cut the lotus root in half and slice it horizontally.
2. Add some white vinegar to the water and soak the lotus root in the water, so that the lotus root will not change color and the taste will be more crisp and tender.
3. Add water to a boiling pot, put in lotus root and blanch water for half a minute, and take out the cold boiled water twice.
4: In a small bowl, add minced garlic, 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 2 tablespoons balsamic vinegar, 2/3 teaspoon salt and a little sugar, then add chili oil, sesame oil and a little water and stir well.
5. Take out the lotus root and put it in a basin, add millet pepper and coriander, pour the seasoning juice into a small bowl, and stir well.
10【Cold Cucumber Radishes】
Ingredients: Cucumber, radish, onion, fungus
Seasoning: salt, sugar, light soy sauce, balsamic vinegar, garlic, chili oil, sesame oil
Production steps:
1. Soak black fungus in cold water for 2 hours in advance.
2. Scrape off the skin of the cucumber, pat it with a knife and cut it into small pieces, clean the radish, cut off the head and tail, and also smash it with a knife.
3. Tear the soaked fungus into small florets, peel off the skin of the onion and cut it into small pieces.
4. Bring an appropriate amount of water to a boil in a small pot, put in fungus and blanch for 1 minute, and take out the cold water again.
5. Put all the ingredients in a large bowl, add some minced garlic, add 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon each of light soy sauce and balsamic vinegar, add sesame oil and chili oil and stir well.
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