Spring Festival dinner, even ordinary home-cooked dishes, can also make color. Today, I will share with you these 10 hard dishes, all of which can calm the scene, rich and delicious, and pleasant.
【Sauce elbow pig's trotters】
The bone-in elbow is shaped like an ingot, and it is known as "ingots meat"; Pig's trotters are pig hands, and there is a saying of attracting wealth into treasure. 2 big elbows, 2 large pig's trotters, a pot of stew out to save trouble and arrogance, elbows one hot and one cold to eat, pig's trotters hot and cold can be eaten.
【Ingredients】 2 pig front elbows, 2 pig trotters
【Seasoning】 1 pot of old soup, 2 star anise, 1 pinch of peppercorns, 2 pieces of cinnamon, 1 piece of ginger, 1 green onion, 5 cloves of garlic, 10g of salt, 30g of soy sauce, 10g of dark soy sauce, 30g of soybean paste, 1 bowl of hot water
【Production】
1. Clean the elbows and trotters, and debone one of the elbows;
2. The old soup scrapes off the large oil on the surface and boils over high heat;
3. The seasoning is ready and adjusted according to personal taste; If there is no old soup, increase the amount of seasoning;
4. Put elbows, trotters, and all seasonings into the pot and add an appropriate amount of hot water;
5. Simmer until chopsticks can easily penetrate thick meat;
6. Put the bone-in elbow into a plate, drizzle with sauce and serve hot; Put the deboned elbows in a high-temperature plastic bag, refrigerate for 6 hours, and then slice and dip in juice.
【Tips】
1. Old soup is the soup left over from the last stew or sauce meat, refrigerated or frozen;
2. Make dipping sauce: green onion, ginger, minced garlic, balsamic vinegar, light soy sauce, chili oil optional.
【White cut chicken thigh】
This white-cut chicken thigh has tender meat and not greasy skin. The black fungus is on the bottom, soaked in garlic vinegar soy sauce for a while, the chicken is full of flavor, it is really crispy and appetizing!
【Ingredients】 2 chicken thighs, 30g dried black fungus
【Seasoning】 40g soy sauce, 30g rice vinegar, 2 chives, 2 cloves of garlic, 1 millet chili, green onion, ginger slices
【Production】
1. Wash the chicken thighs and soak the black fungus in cool water;
2. Put chicken thighs, green onion and ginger cubes into a cool water pot, bring to a boil over medium heat, skim off the foam, and simmer for 20 minutes;
3. Rinse the chicken thighs in cold water for 2 minutes, soak in cold or ice water, and remove before serving;
4. Cook the fungus and fish out;
5. Wipe the water on the surface of the chicken thighs and chop them into uniform pieces with a sharp knife; Spread the bottom of the fungus and put the chicken thighs;
6. Sprinkle with minced green onion, garlic and chili, drizzle with soy sauce and vinegar, and refrigerate to make it more refreshing.
【Tips】
1. Do not rinse the chicken skin directly when the chicken thighs are flushed with cold water to prevent them from being broken and affecting the beauty;
2. The bowl juice is slightly larger, and the taste can be varied, such as pepper flavor, spicy red oil flavor.
【Beer duck leg】
Duck has always been a great dish on the table and a high-quality food for people. The duck leg stew with beer is mellow and not fishy at all, and the firmed duck meat becomes more fragrant the more you chew.
【Ingredients】 3 duck legs
【Seasoning 1】 Refreshing beer 1 listen
【Seasoning 2】40g soy sauce, 15g vegetable oil, 3g salt, 8g sugar, 1/2 green onion, 4 slices of ginger, 1 star anise, 1 bowl of hot water
【Production】
1. Wash the duck legs, cut the green onion into sections, and slice the ginger;
2. Chop evenly sized pieces, each piece has skin, flesh and bone;
3. Warm the oil in a warm pan, stir-fry the fat in the duck skin over medium heat, and tighten the meat pieces slightly;
4. [Seasoning 2] Put into the pot, stir and color;
5. Pour the beer, bring to a boil over high heat, turn to low heat, and simmer for 25 minutes;
6. Fragrant.
【Tips】
1. There is no need for much seasoning, simple green onion and ginger can be used, and beer can be completely fishy;
2. If the beer is not enough, add a small amount of water to replenish.
【Braised golden pomfrets】
There must be fish on the table for the New Year, "more than every year". Golden pomfret means prosperity; This fish not only has a nice name, but also has thick meat and few spines, suitable for all ages, and braised is particularly delicious.
【Ingredients】 1 golden pomfret
【Seasoning】 1/2 green onion, 1 head of garlic, 1 piece of ginger, 1 dried red pepper, 1 gram of salt, 6 grams of sugar, appropriate amount of cooking wine, 20 grams of soy sauce, 20 grams of oyster sauce, appropriate amount of water, a little flour, an appropriate amount of vegetable oil
【Production】
1. Remove the gills, internal organs, and black membrane in the abdomen, scrape the scales, dry the water, and draw two flower knives on the surface of the body to pounce a thin layer of powder;
2. The seasoning can be adjusted according to your taste;
3. Heat the pot, pour oil, put the fish when the oil temperature is 7 or 8 hot, heat it on medium-low heat for 3 minutes, turn over and fry the other side after setting;
4. First add green onion, garlic and ginger to stir-fry for aroma, and then put the remaining seasoning;
5. Bring the soup to a boil and simmer for 15 minutes;
6. Thicken the broth, drizzle over the fish and garnish with chopped chives.
【Tips】
1. The scales of the golden pomfret are small, scrape clean and cook, otherwise the fillets are hard and affect the taste;
2. Fish can be fried in an iron pan and non-stick pan, heat the oil in a hot pan, do not turn the fish after entering the pot, and easily leave the pot after the bottom of the fish fillet evaporates and is charred.
【Stewed lamb shank】
Lamb has a tender taste and has always been a high-quality ingredient for winter supplementation. The lamb shank was stewed and eaten, and it was fragrant. Put a little more soup, grab a handful of vermicelli or radish stew, and it's another delicacy.
【Ingredients】3 sheep calves
【Seasoning】1/2 green onion, 1 head of garlic, 1 piece ginger, 1 pinch of Sichuan peppercorns, 1 piece of galangal, 4 dried red peppers, 3 fragrant leaves, salt, braised soy sauce
【Production】
1. Soak the lamb calf in cool water for 15 minutes;
2. Put the lamb shank in a pot of cold water, pour soy sauce, and bring to a boil over medium heat;
3. Skim off the foam;
4. The seasoning is not limited to these, adjusted according to taste;
5. Put the seasoning into the pot, sprinkle with salt and simmer over low heat;
6. Chopsticks can easily pierce thick meat, turn off the heat and take out of the pot.
【Tips】
1. If you want a stronger taste, turn off the heat and simmer for 1 hour to fully absorb the flavor;
2. People with fever and sores in the mouth and tongue should not eat mutton.
【Rice cooker stewed beef tendon】
The rice cooker braised beef tendon is worry-free and trouble-free, and the fragrant beef smell pops out from the air vents, filling the house with fragrant. After refrigeration, the pattern is really beautiful. Dip in juice and eat, you have to say that it is really "nonsense".
【Material】Beef tendon 4 pounds
【Spices】10g dark soy sauce, 40g soy sauce, 10g salt, 1/2 green onion, 1 piece ginger, 4 dried red peppers, 1 cinnamon, 2 star anise, 1 sand kernel, 1 gardenia,
【Production】
1. Soak the beef tendon in cool water for 15 minutes; Divide into large pieces along the grain;
2. Blanch in a pot of cold water for 3 minutes to wash off the foam;
3. The seasoning is adjusted according to taste;
4. Dry material bottom, put beef tendon, salt, soy sauce, dark soy sauce, hot water;
5. The "soup boiling" program takes 2.5-3 hours, and chopsticks can easily pierce thick meat;
6. Slice it hot, drizzle it with soup, soft and fragrant; It can also be soaked in the soup for 4 hours, refrigerated for more than 6 hours and then sliced, dipped in juice and eaten.
【Tips】
1. The front tendon tendon is fleshy and tender, and the back tendon meat is thick and weak, which can be selected according to personal preference;
2. The remaining soup can be stewed, poured with noodles, or kept as an old soup, refrigerated or frozen.
【Crispy shrimp in typhoon shelter】
Shrimp is rich in protein, low in fat, and delicious in taste. This "typhoon shelter crispy shrimp" has flavor and beautiful shape. Try it on holidays, it's very festive.
【Ingredients】 600g prawns
【Accessories】 1 instant noodle cake, 1 handful of semi-wet tempeh, 1 handful of sea rice
【Seasoning】 100g garlic, 1 handful of yellow flying red spicy peanuts, 1 handful of golden breadcrumbs, 1 handful of green garlic leaves, oil, salt
【Production】
1. Wash the prawns, remove the whiskers, feet, shrimp line, and cut the back;
2. Boil in a pot of boiling water until the shrimp shell turns red, the shrimp meat is slightly turned over, and drained;
3. 【Accessories】Bake in the oven at 120 degrees for 15 minutes, or bake over low heat;
4. Step 3: Crush the ingredients with yellow red peanuts in a blender;
5. Mince the garlic, rinse 3 times in cool water, remove and drain;
6. Warm the oil in a warm pan, fry the minced garlic over low heat and golden brown, remove the oil control;
7. Leave the oil in the pan, stir-fry the prawns until the shell is crispy, sprinkle with salt and breadcrumbs and fry for half a minute;
8. Pour the garlic pastry, chopped step 4 seasoning, green garlic leaves, stir and mix evenly.
【Apple Private Talk】
1. Blanch the shrimp and fry or fry it, the shell is crispy and the shrimp meat is firm;
2. Rinse minced garlic to remove mucus, and it is not burnt or pasty or bitter when stir-fried.
【Braised pork trotters】
Pig's trotters, also known as pig hands, have "lucky cats" in front and "lucky pigs" in the back, and with a small hand, the wealth rolls into the house. This dish is a mouthful, taste and texture is also very good. Drinking small wine, nibbling on pig's trotters, beautiful and beautiful!
【Ingredients】 4 trotters
【Seasoning】 2 star anise, 1/2 green onion, 1 piece ginger, 1 pinch Sichuan peppercorns, salt, soy sauce, dark soy sauce, hot water
【Production】
1. Wash and chop the pig's trotters;
2. Bring to a boil over medium heat;
3. Avoid foam and pinch out the trotters;
4. Start another pot, put the white green onion, ginger slices on the bottom, put the pig's trotters, the remaining green onion and ginger and the rest of the [seasoning];
5. Heat water, bring to a boil over high heat, then turn to low heat and simmer;
6. The meat is thick and thick, chopsticks can be easily pierced, and hot and cold food can be eaten.
【Apple Private Talk】
1. Pig hair can be burned on a flame;
The seasoning adjusts to taste, and adding some rock sugar can make the skin brighter.
【Salted egg yolk four ki balls】
Shiki balls are made up of four large meatballs that represent the four happy events of Fulu Suki. If there are more people, let's do more. I improved it a bit, and I was pleasantly surprised by the meatballs, and the golden salted egg yolk was lovely. The gold inside not only pleases the mouth, but also increases the pleasure of eating.
【Ingredients】300g pork, 12 salted egg yolks, broccoli
【Seasoning】1 egg, 1 green onion, 1 piece of ginger, 3g ground black pepper, 30g oyster sauce, 30g soy sauce, 2g salt, 30g starch, a little cold water
【Seasoning 2】Soy sauce, starch, water, star anise, chives
【Production】
1. Fat and lean 2:8 pork filling, add [seasoning 1] and stir well;
2. Steam the salted egg yolk for 10 minutes and let cool; Dip your hands in a little water, pat the minced meat into small cakes, and put salted egg yolk;
3. Ball formation;
4. Heat over medium heat, put the balls into the pot after the oil temperature is suitable, and fry until the color is golden and red;
5. The fried meatballs can be eaten directly or reprocessed;
6. Start another pot, [Seasoning 2] Bring to a boil over low heat, put meatballs and simmer for 20 minutes, drizzle starch slurry before starting the pot; Arrange the meatballs and blanched broccoli on a plate.
【Tips】
1. Measure the oil temperature: a small piece of minced meat thrown into the pot, can quickly fry and float, indicating that the oil temperature is enough;
2. Broccoli can be replaced with green leafy vegetables such as rape, which is beautiful and clear.
【Taro buckle meat】
The layered pork belly is first rolled in the broth, and then steamed on a plate, and the shape after the buckle is really beautiful. Lipu taro sucks up enough fat and sauce to make it even more sticky. If the pot is hot, the taste is even better than the freshly made pot.
【Ingredients】1 piece of pork belly with skin, half of Lipu taro
【Seasoning】2 star anise, soy sauce, oyster sauce, a little salt, a little water
【Production】
1. Put the pork belly with skin in a pot of cold water and cook for 10 minutes;
2. Prick holes in the skin of the meat with the tip of a toothpick and smear soy sauce; Then fry in low heat oil until frothy;
3. 【Seasoning】Simmer for 5 minutes; Turn off the heat and roll the 5 mm thick slices of meat in the sauce to color;
4. Peel the taro and cut into thick slices;
5. Place the meat slices in a bowl and put the taro slices;
6. Fill the surface with taro slices; Pour the sauce from step 3 into a bowl; Steam over high heat for about 40 minutes, put upside down on a plate after coming out of the pan, sprinkle with minced chives and millet rings to garnish.
【Apple Private Talk】
1. Have more sauce, equal to taro, to ensure that both the meat slices and taro can be flavored;
2. This method can be used to make a variety of delicious dishes, such as dried plum vegetable buckle, dried bean carob meat, etc.
Source: Meggy's Gourmet Kitchen