It's almost The New Year, what do you eat for Chinese New Year's Eve? Today, I have sorted out 12 home-cooked dishes, meat and vegetarian collocations, the methods are simple and easy to learn, and the favorites can be collected.
<h1>【Steamed sea bass】</h1>
The New Year table will always lack only such a dish, see the delicious, must follow the learning!
Ingredients: 1 sea bass, 1 handful of shallot leaves, 30 grams of vegetable oil, steamed fish soy sauce to taste
Duration: 10 minutes
1. The perch is scaled, devisited, gilled, and washed repeatedly;
2. Cut with a knife along the sides of the vertebrae from head to tail, at a depth of about 2 cm; after this treatment, the fish can be in the same state as when flowing, lying on their stomachs, not lying down;
3. Take a handful of shallot leaves, rinse them, tightly pack the shallots into a row, wrap them from one end, and coil them up;
4. Lay the shallots lying down and cut them into long shredded shallots with a sharp knife;
5. Soak the chopped green onion in cool water, preferably if there is ice water;
6. Send the sea bass with the flower knife into the steaming box, 100 degrees, steam for 8-10 minutes, see the size of the fish to adjust the time; the steaming box can be directly sent in for one minute and then heated; if you use an ordinary steamer, heat the pot first, wait for the water to boil and then send the fish into the steamer, which can prevent the loss of too much water in the fish during the heating process and lead to the aging of the fish;
7. The steamed fish is slightly turned outward, the fish is white and tender, the fresh aroma is coming at you, and the whole fish shows a natural bend, which is very flexible;
8. Spread the curled shallots on the fish, burn some hot oil in a small pot, and pour on the shallots while they are hot; the shallots are infiltrated with oil, the color is more bright, and the green onions are also stimulated;
9. Finally sprinkle the appropriate amount of steamed fish soy sauce around the fish, the steamed sea bass between red, green and white is good, fragrant, fragrant!
<h1>【Chestnut stew chicken】</h1>
Chestnut stewed chicken is a common dish eaten in the northern New Year, its method is simple, the taste is salty and sweet, and the texture of chestnuts is sweet and soft, with endless aftertaste.
Ingredients: 6 chicken thighs, 500 g chestnuts
Seasoning: A little oil, 1/2 green onion, 1 star anise, cooking wine, soy sauce, salt, 2 bowls of water
1. Wash 6 large chicken thighs and prepare the shelled chestnuts;
2. Chop small pieces of chicken thighs, rinse off the bone residue with water, and also wash away part of the blood;
3. Pour a little oil into the pot, do not wait for the oil to heat, directly pour the chicken thighs into the pot, slowly stir-fry over low heat;
4. Sauté until the chicken thighs are slightly reduced, pour the cooking wine and green onion into the pot and continue stir-frying;
5. When the chicken thighs continue to shrink and the soup in the pot is reduced, pour in the appropriate amount of soy sauce, salt and hot water; cover the lid, simmer on low heat for 20 minutes;
6. Pour the chestnuts into the pot, stir a few times so that all the chestnuts are soaked in the soup, cover the lid and simmer over low heat for 15 minutes.
<h1>【Steamed shrimp with vermicelli】</h1>
This dish of steamed shrimp, served on the table, looks at the water spirit in a bright red, has the meaning of "red luck as the head", and it is even more speechless to eat.
Ingredients: 1 plate of prawns, 2 handfuls of vermicelli, 30 grams of oyster sauce, 15 grams of soy sauce, 6 chives, 2 spicy millets, cool water, a little vegetable oil
1. Wash the prawns, cut off the whiskers, use the larger shrimp as much as possible, and adjust the amount as you like;
2. After the vermicelli is soaked in cool water, cut it short and spread it in a deep dish, and the long plate can be used;
3. Oyster sauce, soy sauce, millet spicy, chives ready, if you like garlic, you can also come with a few cloves of garlic;
4. Oyster sauce soy sauce into the same bowl, with the right amount of cold water to mix well, the amount of water to be able to pass the vermicelli prevails; oyster sauce soy sauce is salty, no need to put salt;
5. Use scissors to cut the prawn from the head, scissors to the tail, but do not cut, remove the shrimp intestine;
6. Spread the cut prawns on the vermicelli, the tail towards the sky, and then pour the adjusted oyster sauce raw soy sauce on the vermicelli;
7. Send the vermicelli prawns to the middle layer of the preheated steam oven, 100 degrees, 8 minutes; if you use a steamer, steam on high heat and send them into the pot for 5 minutes;
8. Before the oven, heat a little vegetable oil, after the steamed shrimp of the vermicelli is served, sprinkle the chopped chives on top, and then pour hot oil on it while it is hot, with a "whoosh" sound, the aroma bursts out, and the hot and cold are fragrant.
<h1>【Sweet and sour pork ribs】</h1>
Sweet and sour ribs are representative of the home cooking, sweet and sour ribs, adults and children like, Chinese New Year's Eve rice must be made on a plate!
Ingredients: 600 g of ribs, 1 tbsp sugar, soy sauce to taste, 1 tsp salt, 2 tbsp vinegar, 1 tsp starch, vegetable oil to taste, 1 pinch of white sesame seeds
1. Wash the ribs and drain the water;
2. Pour more oil into the pot and put the ribs into the pot;
3. On medium-low heat, fry the ribs, and fish out some slightly browned surface;
4. Put sugar, salt, soy sauce and vinegar into a bowl and mix well with a little cold water.
5. Raise the pot, pour the sweet and sour sauce into the pot and bring to a boil over low heat;
6. Cook the ribs in a pot for 1 minute;
7. Mix a small spoonful of starch with a little cold water, pour into the pot, turn off the heat and sprinkle a few white sesame seeds on the plate.
<h1>【Curd pig's trotters】</h1>
The ruddy and shiny pig's trotters of the curd milk aroma make people drool, and a piece of salty and soft sticky is sandwiched while it is hot, and the Q bullet tendons are eaten cold.
Ingredients: 2 pig's trotters
Seasoning: 1 packet of curd braised sauce, 2 bowls of hot water, 1/2 green onion, 1 piece of fresh ginger
1. Scrape the skin of the pig's trotters, chop into small pieces, prepare the curd braised sauce, the dosage can be adjusted according to the taste, cut the green onion into sections, slice the ginger;
2. Bring the pig's trotters to a boil in warm water and remove them with a small colander, avoiding foam;
3. Put the pig's trotters with the shallots and sliced ginger into an iron pot;
4. Pour the curd braised sauce into the pot;
5. Stir evenly, so that each piece of pig's trotters are wrapped in sauce, and then pour in the appropriate amount of water, before the pig's trotters are appropriate; after boiling on high heat, turn to low heat, cover and simmer for 40 minutes;
6. When the soup is fragrant and the pig's trotters can be easily pierced, turn off the heat and sprinkle a little chopped chives with ruddy pig's trotters to promote appetite.
<h1>【Braised pork yuan quail egg】</h1>
This lion's head has good goods in it! Added quail eggs, eat refreshing, compared to the whole meat is not too greasy.
Ingredients: 300 grams of minced pork, 12 quail eggs, several rapeseeds, light soy sauce, 2 grams of salt, 1 gram of black pepper, 2 small corners of star anise, 1 small spoonful of starch, water to taste
1. Cook the quail eggs over medium-low heat, let cool and peel and set aside;
2. Pork filling selection fat lean meat 2:8 more delicious, add some water, stir well, according to the taste of a little salt, soy sauce, soy sauce, black pepper, stir in one direction, stir evenly, vigorously;
3. Take an appropriate amount of lean pork, press a quail egg into the meat filling, and wrap it tightly;
4. Pour the appropriate amount of vegetable oil into the small milk pan, heat it over medium heat, when the oil temperature is 80% hot, put the meatballs into the oil pan, wait for one minute to set, then use a small colander to push and fry until golden brown;
5. Blanch the small rapeseed in a pot of boiling water, then fish it out of the cold water, drain the water and set aside;
6. Pour some water into the wok, add two small star anise, bring to a boil on high heat, put the balls and unused quail eggs into the pot and simmer for 10 minutes;
7. Mix a small spoonful of starch with a little water and pour into the pot until the soup becomes viscous;
8. Put the rapeseed in a shape, and the balls are plated and out of the pot!
<h1>【A pot of pork flavor stew】</h1>
This pot of flavored vegetables is slightly spicy and has more different flavors of sourness, crispness and tenderness, and at the same time, it also relieves the grease of the flavor.
Ingredients: 1 pair of pork face, 3 green peppers, 1 sour radish, 1 handful of garlic, 6 flower mushrooms, 4 green garlic, 1 carrot, 3 potatoes, 5 millet spicy, 1 piece of ginger, 20 grams of oil, 4 grams of salt, 20 grams of soy sauce, 30 grams of oyster sauce, a little water
1. A pig's face;
2. Bring to a boil in a pot of cold water on high heat, reduce heat, cook for 10 minutes, then soak for another 20 minutes;
3. Use a knife to scrape the oil on both sides of the pig's face, and then change the knife to cut into strips about 3 or 4 mm thick, the knife must be sharp to cut;
4. Wash the side dishes;
5. Cut green peppers and mushrooms into pieces, cut sour radish, carrots and potatoes into coarse strips, cut garlic and garlic into inch pieces;
6. Millet spicy cut into sections, ginger shredded; millet spicy is very spicy, the dosage can be adjusted by yourself; if the fresh ginger is replaced by sour ginger, the flavor of the whole pot is even higher;
7. Pour an appropriate amount of oil into the wok, although there is some grease in the face of the pig, but the amount of vegetables is so large, it is not enough to rely on that point alone; pour the pork noodles and the potato strips, carrot strips, and mushroom pieces into the pot together, gradually heat up on high heat, and stir-fry until the pork noodles and potato fries become transparent;
8. Sprinkle with salt, pour soy sauce and oyster sauce to taste and color, stir-fry evenly;
9. Put the sour radish strips and garlic into the pot, stir-fry for 2 minutes, color, put the green pepper and garlic into the pot, turn off the heat, stir-fry evenly, use the residual temperature to fry it to change color and then bring it to the pot to enjoy; can eat super spicy can eat millet spicy with the pot stir-fry, can only eat slightly spicy can be stopped after the millet spicy sprinkled on the surface, red and green with the taste of bacon, very appetizing.
<h1>【Asparagus shrimp balls】</h1>
Asparagus and prawn eggs all have their own umami flavor, one green and one red, only a little salt, the authentic taste of asparagus and prawns is appetizing.
Ingredients: 1 asparagus, 12 prawns
Seasoning: oil 20 g, salt 2 g
Production process:
1. Prepare the asparagus and prawns;
2. Cut off the old roots of the asparagus, and cut off some of the old skin at the bottom;
3. Peel the prawns from head to tail;
4. Use the blade to cut the shrimp back from beginning to end, take out the shrimp line, one is hygienic, the other is to make the shrimp ball more three-dimensional after maturity; the shrimp line in the abdomen can be cut out by the tip of the knife;
5. Put the asparagus into a pot of boiling water, put a little salt in the water, blanch the asparagus for 1-2 minutes, change color and fish out;
6. Asparagus rinse to maintain the crisp taste and turquoise color, cut into inch pieces;
7. In a cold pan with cold oil, pour the shrimp into the pot, heat over medium heat, fry the shrimp to change color and curl the body into a ball;
8. Pour the asparagus into the pan, quickly sprinkle a little salt and stir-fry to melt, out of the pan.
<h1>【Sauce beef tendons】</h1>
Sauce beef, low fat and supplement nutrition, but also suitable for weight loss, rich sauce aroma, making beef tendon unique flavor.
Material: 2 pieces of money tendon
Seasoning: 2 tbsp sauce (about 50 g), 30 g dark soy sauce, 50 g soy sauce, 5 g salt, 1/2 green onion, 1 piece of ginger, 1 piece of cinnamon, 4 pieces of dried red pepper, 1 piece of galangal, 2 pieces of star anise, 4 pieces of fragrant leaves, 1 small piece of grapefruit peel, 1 gardenia, 3 pieces of grass fruit, 5 pieces of white nuts, 3 pieces of cloves
1. Soak the two tendons in cold water for half an hour and soak the blood water out;
2. Seasoning preparation, sauce beef is indispensable is soybean sauce, if there is no soybean sauce can be called marinated beef, green onions, ginger, cinnamon, star anise, fragrant leaves, dried red pepper, soy sauce, soy sauce, soy sauce, soy sauce, salt These are essential, other spices list such as grass fruits and so on can be increased or decreased according to preferences;
3. Put the money tendon into a pot of cold water, turn the heat to medium heat when it is about to boil, and skim off the foam;
4. Seasoning into the pot, two tablespoons of soybean sauce scooped into the soup, stir a few times, so that the yellow sauce dissolved in the soup, turn the boiling soup to a low heat, cover the lid and simmer for about 1 hour, time to see the tightness of the pot and the personal taste;
5. Do not fish out the beef, soak in the soup for at least 3 hours, until the soup is completely cool, and then fish it out after the meat has sucked enough flavor;
6. Seal the extracted money tendons in the bag and slice them better after refrigeration;
7. After refrigeration, the sliced tendons, tendons and meat are transverse, and the natural texture is very beautiful; soaked in the soup for several hours, even if the meat is very firm and delicious;
8. Beef slices can be eaten directly, or you can make a sour and spicy dip to add flavor. To prepare the sour and spicy dipping sauce: minced shallots, minced garlic, vinegar, soy sauce, chili oil, stir well.
<h1>【Cold mixed lettuce shreds】</h1>
This dish is crisp and tender, well-hydrated, low-fat, low-calorie, not high in calories, super simple, just serve it!
Ingredients: Half a lettuce, a little salt, coarse oil and spicy amount
1. Cut off the outer skin of half a lettuce and wash it;
2. Rub into long filaments with a wire wiper;
3. Put a little salt and mix, let stand for 2 minutes to eat, a drop of oil is very refreshing and crisp;
4. If you like spicy food, you can put two spoonfuls of coarse oil and spicy rice, which is called a pain. Coarse oil rice dumplings are local specialties, in addition to wrinkled peppers, there are peanut kernels, ginger, garlic, peppercorns and other ingredients, full of spicy taste, so two spoons to this refreshing side dish to finish.
<h1>【Cold mix chicken shredded】</h1>
Cold shredded chicken ingredients are all common, and the side dishes are seasonal vegetables. The chicken breast is boiled and torn into silk, and the sauce is poured, and the color and flavor are excellent.
Ingredients: 1 chicken breast, 1 carrot, 2 celery stalks, 4 small garlic sprouts of homegrown seeds, tofu skin (1,000 pieces), light soy sauce, vinegar, a pinch of salt, 1 tsp of sugar, chili oil
1. Wash the chicken breast and put it into the cooking pot, cover the lid, cook on medium and high heat for about 10 minutes, chopsticks can easily penetrate the thick place of meat can turn off the heat;
2. After cooking, fish out and dry until it is warm, tear it into thin wires, the finer the more flavorful;
3. When cooking chicken, treat the side dishes: scrape the skin of the carrots and wash them with celery stalks, tender garlic seedlings and tofu skins;
4. Cut carrots and celery into thin strips, cut garlic seedlings into inch pieces, and cut the tofu skin into strips;
5. Put all the processed ingredients into a large bowl;
6. Use soy sauce, vinegar, salt, sugar, chili oil to mix a bowl of sauce, there is no too strict proportion, white sugar is used to enhance the taste of fresh, neutralize the taste of vinegar;
7. Drizzle the sauce evenly over the chicken shredded material, mix well and serve.
<h1>【Duck soup】</h1>
Duck soup is a delicious tonic soup. Duck meat is cool, contains high-quality protein, low-fat meat, often eat duck meat, can be raw and nourish the stomach.
Ingredients: 1/2 duck, 1 piece of fresh ginger, a little salt, cool water to taste
1. Half an old duck to be feathered;
2. Use a sharp knife to chop into small pieces;
3. Put the duck pieces into a basin and wash them twice with cool water to remove excess blood;
4. Duck pieces into the casserole, and then pour a sufficient amount of cold water, water as far as possible at one time, if you need to add water in the middle, you must also heat the water;
5. Sit the casserole pot on the electric ceramic stove and heat it over high heat;
6. When the soup is about to boil, there will be a large amount of foam, and the foam will be cleaned;
7. Sprinkle a few slices of fresh ginger, cover the casserole lid, turn the heat to 2 or 1 grades, and slowly stew to make the duck meat worse and the soup more delicious;
8. When the time comes, look at this pot of old duck soup, there is a layer of yellow duck soup floating on the surface of the soup, and the soup is crystal clear, sprinkle a little salt according to the taste, and take advantage of the warm heat to come to two bowls.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" house cook, gourmet self-media, special original food author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#吃在北京 #