#冬日生活打卡季 #
Chinese New Year's Eve night represents the end of the year, with good wishes for the old and the new, and the most important thing is that the family can sit together, reminiscing about the past and talking about the future happily, which is a beautiful scene to think about.
Today I will share with you a Chinese New Year's Eve rice menu, a family of four, six dishes, meat and vegetarian, dishes and soup, with food, delicious and satisfying, the whole family loves to eat!
1. Braised fish - more than every year
1. Prepare a carp, after processing, first cut a knife from the head and tail of the fish, pat the body of the fish with your hand, and draw out the fishy line. Then put a word knife on the fish and a cross knife on the tail to remove the teeth to reduce the fishy smell, wash it and put it in a basin.
Add salt, pepper and cooking wine to the pot, add a few peppercorns and red peppers, cut half a green onion into oblique slices, a few ginger slices, put them together in the fish pot, spread the seasoning on the fish by hand, set aside and marinate for 10 minutes.
2. 1 tomato, remove the roots, and cut into small pieces; A small handful of fungus, soaked and set aside; Cut the ginger into ginger pieces, pat a few pieces of garlic flat, cut into minced garlic, a few peppercorns and red pepper, add red oil bean paste, chili sauce to taste.
3. Pour cooking oil into the pot, put the carp into the basin, sprinkle with an appropriate amount of cornstarch, spread evenly, and when the oil temperature is 50% hot, lift the tail of the fish, put the head of the fish into the oil pot first, fry for 10 seconds, and then slowly enter the fish body, pour the hot oil on the fish, fry for 3 to 5 minutes on medium-low heat, and fish out the control oil.
4. Add a little cooking oil to the pot, pour ginger and garlic, chili and sauce, stir-fry for a while, stir-fry red oil, pour tomatoes and fungus, quickly stir-fry a few times, stir-fry the juice inside the tomatoes.
5. Then add an appropriate amount of water, spread the carp, add light soy sauce, aged vinegar, extremely fresh taste, pepper, white sugar, stir the seasoning, and add the carp.
Pour the soup over the fish with a spoon, reduce the heat and simmer for 5 minutes.
6. When the time is up, pour the soup on the fish, continue to simmer for two minutes, boil the soup until one-third of the time remains, use a slotted spoon to remove the carp, put it on a plate for later use.
7. Then boil the remaining soup, hook in an appropriate amount of water starch, then drizzle a little oil, stir well, you can turn off the heat, and finally pour the boiled soup evenly into the fish, put a coriander on the table, and you can eat.
2. Steamed ribs with glutinous rice - steaming day by day
1. Prepare a small basin, pour in a large handful of glutinous rice, add a little salt to the bottom taste, pour in clean water and soak for two hours. A handful of chopped green onions, a handful of red pepper grains.
Prepare a pound of pork ribs, chop them into small pieces with a knife, put them in a basin, add a spoonful of salt, pour in water, knead several times, wash and squeeze out the water, and put it in the basin.
2: Put a handful of spring onion and a few slices of ginger in the rib bowl, add oyster sauce, cooking wine, hoisin sauce, pepper and salt, mix well and marinate for 10 minutes.
3. Boil water in the steamer and put a grate;
Control the moisture of the soaked glutinous rice, sprinkle it on a plate, then pick out the green onion and ginger in the ribs, put in an appropriate amount of glutinous rice, grab and mix well, and then arrange the mixed ribs on the plate in turn.
When the water is boiling, put the ribs, steam continuously for 30 minutes on high heat, when the time is up, take out the ribs, sprinkle with chopped green onions and red pepper grains, and then drizzle a little sesame oil to enhance the flavor, and then serve.
Third, cucumber and shrimp - the future is promising
1. Prepare half a cucumber, cut it in half, then cut it into triangular pieces and place it on the side of the plate.
2. Prepare half a kilogram of fresh shrimp, remove the shrimp line, wash and squeeze out the water, put it in a basin, add salt, pepper and cooking wine, grab and mix evenly, so that the shrimp can fully taste.
3. Prepare another cucumber, cut it from the middle, remove the inner bowl, and cut it into diamond-shaped pieces; Half a carrot, first cut into strips, then cut into diamond-shaped pieces. 1 green onion, cut into green onion cubes, 1 small piece of ginger cut into diamond-shaped slices.
After marinating the shrimp, beat half an egg white, grab an appropriate amount of cornstarch and stir well.
4. Heat the wok, first add an appropriate amount of water, pour a little vegetable oil, add an appropriate amount of salt to increase the bottom taste, add carrots and cucumbers after the water is boiled, turn a few times, blanch for one minute, and fish out the water control for later use.
5. Re-start the pan and add two spoons of cooking oil, when the oil is hot for 4 to hot, put the shrimp in it, and pour out the oil control oil for 30 seconds.
6. Add a little base oil to the pot, add green onion and ginger to fry until fragrant, stir-fry until fragrant, pour carrots and cucumbers, stir-fry a few times, and then pour in the shrimp.
7. Put an appropriate amount of cooking wine, salt, pepper and chicken essence into the pot, and then hook in a little half spoonful of water starch, stir-fry evenly over high heat, melt the seasoning, and you can start the pot and put it on the plate.
4. Yam balls - reunion
1. Prepare a stick of Huaiyam, wash it, peel it, cut it into thin slices, cut it and put it on a plate; Boil water in a pot, put a grate, put the yam on the table, and steam for ten minutes on high heat.
2. Prepare a few red dates and a handful of raisins, pit the red dates, chop them all and put them in a bowl for later use.
3. After the yam is steamed, take it out and put it in the wall breaker, add a little water, break it and pour it into a small basin, add some white sugar, and pour in the cut dried red dates and raisins.
Then add an appropriate amount of glutinous rice flour, first stir into dough, knead into a softer dough, knead it, form balls, and put it on a plate.
4. Add water to the pot again, put a grate, turn on high heat and bring to a boil, after the water is boiled, put in yam balls, steam for ten minutes on high heat, after steaming, open the lid of the pot, take out the balls, sprinkle with an appropriate amount of coconut paste, and it is delicious.
5. Boiled curd bamboo - abundant in the coming year
1. Prepare an appropriate amount of curd bamboo, first soak it in advance, then cut it into oblique slices and put it in a small pot; a few shiitake mushrooms, cut in half; 1 ham sausage cut into oblique slices; A handful of oil wheat and cut into small pieces.
A handful of garlic flattened and chopped into minced garlic and put in a small pot; Finely chop a spring onion and put it together.
2. Boil water, add an appropriate amount of salt, put in the curd bamboo after the water is boiled, turn to make the ingredients evenly heated, blanch for 30 seconds, and take out the control water to cool too much.
After the water boils again, add the shiitake mushrooms, cook for about two minutes, remove the controlled water and pull it out.
3. Add a little cooking oil to another pot, add 5g each of red oil bean paste and hot pot base, stir-fry and melt, stir-fry the red oil inside, add green onion and garlic to fry until fragrant, and add an appropriate amount of water.
4. Add sugar, chicken powder and pepper to the pot, stir and melt, then add light soy sauce, dark soy sauce and salt, and then add ham sausage, shiitake mushrooms and curd bamboo.
Turn on medium-low heat and cook for 2 minutes, add the oil and wheat, cook for 30 seconds, then turn off the heat, and remove the side dishes and put them in a pot.
5. Pour in an appropriate amount of original soup, sprinkle with minced garlic and chopped green onion.
Add cooking oil to another pot, turn off the heat when the oil temperature reaches 7 to hot, pour the hot oil on top of the minced green onion and garlic, stimulate the aroma of green onion and garlic, and you can serve it.
6. Raw ball soup - a lot of money
1. Prepare two pieces of chicken breast, wash it, cut off the excess chicken skin, cut it into slices, chop the chicken into minced pieces, and then hit it repeatedly with the back of a knife to chop it into a meat puree.
2. Put the mashed meat into the basin, add salt, chicken powder, pepper and cooking wine, beat two eggs, beat quickly, and then add an appropriate amount of dry starch and mix well.
3. Prepare a large green cabbage and put the leaves separately into the pot; Prepare half of the tomatoes, slice thinly and place in a pot.
4. Add an appropriate amount of water to the pot, turn off the heat after the water is boiled, squeeze out the balls with the tiger mouth of the left hand, and then dig into the pot with a spoon, and when all is done, turn on high heat and cook for one minute, the balls will slowly float.
5. Then skim off the foam with a spoon, cook for another minute, pour in green cabbage leaves and tomatoes, add salt, chicken powder, pepper, push to melt, you can turn off the heat and put it into the pot.
Finally, pour a little sesame oil into the flavor and serve in a soup pot.
The last meal of this year, everyone must prepare carefully, leave the old and welcome the new, everything is satisfactory, I hope my sharing will be helpful to you!
(First Chef Editor: Ming Ming)