On Chinese New Year's Eve, a hearty Chinese New Year's Eve meal is essential. It is also to please a good fortune in the new year and pray for the peace and happiness of the family. Therefore, the choice of Chinese New Year's Eve meal recipe is very important. The following is an introduction to the Chinese New Year's Eve recipe that is delicious, beautiful and meaningful.
1. Plum cabbage button meat
1. Put the pork belly in cold water. Add sliced ginger and green onions, a spoonful of cooking wine, skim off the scum with a spoon after the water boils, and cook for 30 minutes. A handful of dried plum vegetables, washed and squeezed dry, set aside.
2. After the oil is hot, pour in the green onion and ginger and stir-fry until fragrant, then pour in the plum vegetables and stir-fry the water for later use. Then use a fork to prick the surface of the meat skin, dilute it with honey and water, and then evenly brush it on the meat skin, the oil temperature is 5 into the heat, put the pork belly into the oil pan, fry the meat skin down until the meat skin becomes brown, put in the ice cubes prepared in advance, the meat skin is tiger skin-like, and after cooling, change the knife and cut it into slices.
3. Add a spoonful of light soy sauce to a bowl. Dark soy sauce, oyster sauce, sugar, tofu milk, pig sauce. Soybean paste, stir the seasoning until it blends, then spread evenly on the pork belly, grasp it well, put it in a small bowl, spread the dried plum vegetables on top, and finally put it in the steamer, cover with a lid, and steam for 40 minutes after the water boils. The plum cabbage button meat is ready.
2. Garlic vermicelli shrimp
1. Soak the vermicelli and set aside, with more minced garlic. Dice red peppers, then pour in hot oil to stimulate the fragrance, add a spoonful of light soy sauce, oyster sauce, salt, chicken essence, and stir well with a spoon. The minced garlic is ready.
2. Pour the vermicelli into the bottom of the plate, prepare a enoki mushroom, the processed prawns, then pour the minced garlic on it, then put it in the steamer, cover the lid, steam it for about 8 minutes after the water is boiled, put in the chopped green onion, then pour in the hot oil to stimulate the fragrance of the green onion, and finally pour in the steamed fish soy sauce, and the garlic vermicelli shrimp is ready.
3. Garlic cabbage vermicelli
1. Cut the cabbage into thick strips and soak the vermicelli for later use. Prepare millet pepper, minced garlic, chopped green onion, add salt after the water boils, then pour in the cabbage, blanch for about 1 minute, control the water and remove it for later use.
2. Pour in a spoonful of hot oil, light soy sauce, oyster sauce and salt, stir well, cut it with scissors after the vermicelli is soaked, pour in the ingredients and stir evenly. Arrange the cabbage neatly on a large plate and place the vermicelli in the middle. Put it in a steamer, steam it for about 5 minutes after the water boils, and finally sprinkle in chopped green onions, and the garlic cabbage vermicelli is ready.
Fourth, pot wrapped meat
1. Cut the tenderloin into slices. Add a spoonful of salt, five-spice powder, cooking wine, and mix evenly. Marinate for 5 minutes, prepare shredded carrots, shredded green onions. Coriander, shredded ginger, garlic slices, add a sauce, sugar, white vinegar, water, salt, light soy sauce, stir well with a spoon and set aside.
2. Put two spoons of starch in the bowl of the tenderloin, stir well, then pour in a little cooking oil, grasp and mix evenly, put the tenderloin in after the oil is hot, fry it until the surface is golden and crispy, first control the oil and remove it, the oil temperature in the pot rises again, and then pour in the meat slices and fry it again, control the oil and remove it.
3. Heat the oil in the pot, pour in the garlic slices and fry until fragrant, pour in the seasoned sauce after stir-frying, turn on low heat and slowly boil, pour in the fried tenderloin, side dishes, turn on high heat and stir-fry evenly, and the meat in the pot is ready.
Fifth, salt and pepper razor clams
1. After the razor clams are washed, control the water and remove them, pour more water into the pot, pour in the razor clams, and then add cooking wine, green onion and ginger. The shell is all open, take it out and wash it, add cooking wine, ginger slices, salt, five-spice powder, grab and mix, and marinate for 5 minutes.
2. Prepare onions, minced garlic and diced red peppers, and coat one side of the razor clams with starch. The oil temperature is 5 to hot, and then put the razor clams in it. Pour oil into another pot, pour in the ingredients and stir-fry until fragrant. At this time, pour the razor clams into it, continue to stir-fry evenly, pour in an appropriate amount of salt and pepper after frying, stir-fry five or six times, and the razor clams are ready.