I think the most youthful moment must be the family sitting together for a Chinese New Year's Eve dinner, which hides the smell of fireworks in the world, and it is also the simplest taste of happiness. However, my friend's Chinese New Year's Eve dinner this year was different from the past, and for various reasons, the two of them did not return to their hometown for the New Year.
After the Chinese New Year's Eve dinner, I habitually browsed the circle of friends as usual, but I didn't expect to open it and see that the two of them posted the Chinese New Year's Eve dinner to the circle of friends, and there was no big fish and meat as I imagined, but a simple and exquisite 4 dishes and a soup, and the hot discussion in the comment area at the bottom was in full swing, some sent New Year's wishes, and some were concerned about why they didn't go home for the New Year, and some said that the dishes were very exquisite, and it was good that there were no leftovers and no waste, and some netizens said: Is it too shabby, the Chinese New Year's Eve dinner is just these few dishes, is it reluctant to spend money。 In my opinion, it doesn't matter how many dishes you make, what matters is who you eat with, the world is big, happiness is small, a simple Chinese New Year's Eve meal is enough to cure everything, right? Let's take a look at what these 4 dishes and soups are.
First course: Typhoon shelter prawns
The outside is crispy, the inside is tender, the layers are clear, and it is delicious!
Ingredients: 1000 grams of prawns, 3 tablespoons of starch, appropriate amount of breadcrumbs, appropriate amount of salt and pepper, appropriate amount of minced garlic, 5 dried chili peppers, half a green and red pepper, 1/4 onion
Method:
1. Remove the shrimp from the head and open the back for later use, and prepare an appropriate amount of garlic granules to fry it for a while. The breadcrumbs look better with yellow, add an appropriate amount of starch to mix the shrimp well.
2. Fry the garlic slowly over low heat, filter the garlic after cleaning before frying, and use kitchen paper to remove the excess water. Fry until slightly golden brown, then remove and set aside.
3. Cut green and red peppers and onions into cubes for later use, which is used to add color and flavor. Also cut a few dried chili peppers to add flavor. Stir-fry the shrimp and remove it for later use.
4. Put more oil in the pot and stir-fry the garnishes until fragrant. Add the breadcrumbs and fry the garlic together. Add salt and pepper. Finally, stir-fry the shrimp and shrimp together evenly and then remove from the pan. It's time to eat. Particularly fragrant.
Second course: green peppercorn strips
Crispy on the outside and tender on the inside, it is mixed with the fragrance of mint and green peppercorns, and the aftertaste is endless
Ingredients: mint leaves, pork ribs, salt, ginger, garlic, starch, green onions, fresh green peppercorns
Method:
1. Soak the pork ribs with flour and water, soak in blood water for half an hour to remove the fish, and then clean and remove them;
2. Add a little high wine, green onion, ginger and garlic to remove the smell and increase the flavor, salt, a small amount of sugar, light soy sauce and mix evenly, then add sweet potato starch to wrap the ribs evenly, marinate for more than 20 minutes;
3. Pick fresh mint and peppercorns, wash and drain the water to prevent oil splashing when frying;
4. Marinate the pork ribs and pick out the green onions, ginger and garlic inside;
5. Pour more oil into the pot, burn the oil to six or seven into the heat of the ribs, fry the surface at high oil temperature and then turn it over, turn the heat slightly down and fry for about five or six minutes, the ribs can be fried until browned, and the ribs can be removed.
6. Turn on the high heat, mint in the pot, fry for ten seconds and then put down the pork ribs and fresh green peppercorns, the peppercorns have both a clear fragrance and a little numb taste, and the fragrance of the mint complements each other.
Third course: Secret braised pork
Ingredients: pork belly, quail eggs, cinnamon, star anise, bay leaves, garlic, shallots, ginger slices, millet spicy
Method:
1. Blanch the pork belly with green onion and ginger slices in cooking wine, drain the water, stir-fry in the pan without oil until the meat is slightly browned and shrunk
2. Stir-fry the sugar in another pot over low heat, stir-fry the pork belly for a while, and wrap it in sugar
3. Add an appropriate amount of boiling water to cover the pork, add the prepared spices, then add a little salt, three spoons of light soy sauce, a spoonful of dark soy sauce and a spoonful of oyster sauce to taste
4. Cover the pot and simmer over medium low heat for 20 minutes, then pick out the spices and put water to boil the peeled quail eggs, add a little chicken essence to taste, stir evenly and simmer for 15 minutes, and finally reduce the juice over high heat to get out of the pot
5. Gaga's delicious braised pork, fat but not greasy, soft and glutinous, soup bibimbap is also a must, a bite of meat is really fragrant, really go and do it
Fourth course: boiled cabbage heart
High-value fast hand dish boiled cabbage heart, the method is super simple, light and nutritious, delicious and not fat, refreshing and healthy~
Ingredients: Choy sum, minced garlic, millet pepper.
Method:
1. Mix the sauce: add a little salt and sugar, add 3 tablespoons of light soy sauce and a small half bowl of water, stir-fry the minced garlic and millet pepper with a little oil, pour in the sauce and boil, pour a little sesame oil and turn off the heat.
2. Wash and cut off a piece of the root of the cabbage, cut the remaining roots vertically to facilitate the flavor, add an appropriate amount of salt to the water, first clamp the root of the cabbage leaf into the water and boil for 1 minute, then put the cabbage leaf into the water for about 30 seconds, take out the drain, put it on the plate, and pour in the sauce.
One soup: bamboo cane and grass root horseshoe soup
Autumn and winter days are really dry, every day I hear coughing one after another, the mouth is dry and the throat is always dry, just drinking water feels like I can't make up for it, cook some clear and sweet health soup, and come together to moisturize the yin and dryness.
Ingredients: 3-4 pieces of fresh sugarcane, 4 fresh water chestnuts, a small handful of fresh white grass roots, 3-5 slices of dried baked pears, 5 dried figs, half a carrot cut into pieces
Method:
1. Wash all the ingredients, put them in turn, and add 1200ml of water (after drinking, you can add water and cook again to replace tea)
2. After boiling on high heat, low heat for half an hour/health pot health soup mode
3. Drink a cup of warm sugarcane grass root horseshoe water in autumn and winter, the taste is sweet and delicious, clear the heat and lower the fire, moisturize the yin and dryness, can effectively moisten the lungs and relieve dry cough and thirst, and the taste is very good!
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 4 dishes and a soup practice, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!