Top priority ~ ~ ~ ~ ~ ~ banquet-level Chinese New Year's Eve rice #big meal # serve gold soup fat beef lees steamed anchovy ginger duck chicken bean flower sour spicy duck blood soup assortment gold warm pot large roast lamb chop Luo Han vegetable heart lotus pond small stir-fry

The golden soup fat cow is not only sour and spicy and appetizing to look festive, the method is not complicated, but remember not to make the fat cow old.

/ Food /

※ 200g of fatty beef slices, 100g of enoki mushrooms, 2 tablespoons of rice vinegar, 1 small green pepper, 2 millet peppers, 1 small piece of shallots

※ Gin Soup: 2 tbsp yellow lantern chili sauce, 1 small piece of ginger, 2 cloves of garlic, 1/4 tsp of peppercorns, 1/2 tsp of sugar, 1/2 tsp of salt,

Broth 100ml

- step 1 -

Wash and remove the roots of the enoki mushrooms, finely chop the shallots, ginger and garlic, and cut the millet pepper and small green pepper into circles

- step 2 -

Boil a pot of boiling water, drain the mushrooms and put them on a plate; use the same pot of water to fatten the cattle, change color and immediately remove them and put them on another dish

- step 3 -

Stir-fry the shallots, ginger, garlic and stir-fry until fragrant, leave a small part of the chopped green onion for final decoration

Add the yellow lantern chili sauce, add the broth to the top of the incense and bring to a boil over high heat. Yellow lantern chili sauce is an essential ingredient for this dish, sour and spicy, the taste is relatively heavy, and small partners who cannot eat spicy can reduce the amount by themselves

- step 4 -

Bring to a boil add sugar, rice vinegar and fat beef, bring to a boil again, turn off the heat, and pour the whole pot with meat on the mushrooms

- step 5 -

Sprinkle the surface with the remaining chopped green onion, peppercorns and green and red pepper rings, and finally burn a spoonful of hot oil and pour it on the surface

<h1 class="pgc-h-decimal" data-index="02" > steamed anchovies</h1>

This year's "Nian Nian Yu" is from the Qing Dynasty official cuisine of steamed anchovies, and it is recorded in the Yangzhou Painting Record that the gold and preciousness of the anchovies are second only to the abalone wing swallow and the bear paw deer tail on the Manchu and Han seats.

※ 1 anchovy (about 1 kg), ham 20g, 1/4 winter shoots, 1 dried shiitake mushroom, 1 tbsp sake brew, 2 tbsp bad brine, 1 shredded shallot, 1 tbsp lard, 1 tbsp vegetable oil

※ Marinade: 2 tbsp of bad brine, 1 small piece of shallots, 1 small piece of ginger

Slice the dried shiitake mushrooms after soaking, shell the winter shoots and cut them into half a water, slice the ham, cut the shallots into small pieces, and soak the shallots in water

Cut the anchovies from head to back. The traditional way of eating anchovies is not scaled, you can first use a sharp knife to insert it from its back, cut down the fish bone, and then use a kitchen knife that can cut the bone to split its skull in two, be careful not to hammer the fish too hard

After cleaning, drizzle 2 tablespoons of bad brine on the surface, pile with ginger slices and green onion, and marinate for 15 minutes

Steam in a steamer for 5 minutes to half cooked, remove the onion and ginger and pour off the soup

Drizzle the surface with sake, 2 tablespoons of bad brine, and spread with sliced ham, winter shoots and shiitake mushrooms

- step 6 -

Continue steaming for about 8 minutes, out of the pan, on the surface of the yard on the shallots

- step 7 -

Mix lard and vegetable oil, heat it up and splash it on the fish to serve

<h1 class="pgc-h-decimal" data-index="03" > Ginger Duck</h1>

Ginger duck (tooth) is actually sub ginger roast duck. I deliberately added a spoonful of sake to the seasoning, which was inspired by the "steamed duck" in "Dream of the Red Chamber", and it tasted different.

※ 1 duck, 200g of pickled ginger, 2 tbsp watercress paste, 1 green onion, 8 rock sugar, 1 tbsp sake brew, 400ml beer, 1 head of garlic, green and red pepper to taste

※ Marinade: 1 star anise, 1 tbsp light soy sauce, 2 tbsp rice wine, 1 tbsp green pepper oil, 1 tsp salt

Cut the duck into chunks, soak in warm water and drain. Duck legs, wings and backs can be used, and the meat is more abundant

Add star anise, soy sauce, rice wine, salt and peppercorn oil and knead well, and the duck is refrigerated overnight in a sealed bag with the sauce

The preparation of green peppercorn oil is in the previous pepper and seafood salad

Slice the pickle ginger, cut the shallot into sections, and cut the green and red pepper into oblique segments

It is not easy to buy fresh ginger in winter, you can use soaked ginger instead, I use Sichuan flavored pickled ginger, the taste is salty

Fry the garlic until the surface is golden and wrinkled, then remove and set aside, then sauté the green onion

The marinated duck is sautéed until the bottom of the pan oozes out the duck oil, and the skin is golden brown. Generally, duck skin will be fried with more oil, afraid of greasy can take the kitchen paper to suck off some

Turn to medium heat, vacate the position in the middle, and sauté the watercress sauce to create the aroma

Bring to a boil over high heat with rock sugar, sake brew and beer, reduce heat and cover and simmer for at least 1 hour

Beer selection taste is refreshing, otherwise the duck meat will be bitter when it is burned, and it can also be replaced by rice wine; if you want the duck meat to be soft and rotten, it is best to simmer for more than 1.5 hours, and then use a lid that is one size smaller than the pot to cover, this technique is called "falling lid", which can help the meat become soft and evenly flavored

- step 8 -

Turn the heat to collect the juice, the ginger and the appropriate amount of soaked ginger water, add the garlic and green and red pepper segments that have been fried before, turn off the heat and mix well

<h1 class="pgc-h-decimal" data-index="04" > chicken bean flower</h1>

Most of the Sichuan dishes in everyone's impression are mainly spicy, but as one of the top ten famous dishes in Sichuan, the taste of chicken bean blossoms is light and mellow, and the taste is delicate like bean blossoms, which is said to have a history of more than 100 years.

※ Chicken breast 250g, broth 200ml, egg whites 2.5 pieces, bean sprouts to taste, goji berries to taste, salt 1/2 teaspoon, white pepper 1 pinch, green onion ginger water 2 tbsp, corn starch 2 tbsp

To make shallots and ginger water: cut 1 small piece of shallot into minced pieces, rub 1 small piece of ginger into a puree, add water and soak in a small bowl

Cut off the roots of the bean sprouts, boil a pot of boiling water, add a little salt and oil, and cook the bean sprouts and set aside

Chicken breast peeled and defasciculated into small pieces, the taste of chicken bean blossoms is very delicate, so when handling chicken breast, you can use a knife to carefully scrape off the fascia

Add egg whites, salt, white pepper and ginger water and crush in a blender. Add the cornstarch and broth, add the broth several times, and whisk for a while with each scoop until the chicken puree is smooth

Bring a pot of water to a boil, turn off the heat, slide the chicken puree spoonful by spoonful into the water and simmer over low heat for about 10 minutes

Chicken bean blossoms are very tender and smooth, so do not cook over high heat, let it be slowly simmered at the critical temperature of boiling and boiling, and eat like a tender bean blossom. When simmering, you can use chopsticks to gently push them together to prevent them from sticking together, but pay attention to the movements to be light

When the chicken and bean blossoms are ripe, they are completely floated on the surface of the water, put them in a small bowl, and put the bean sprouts and goji berries

Heat the broth, season with salt and white pepper, pour into a bowl, close the lid and serve

<h1 class="pgc-h-decimal" data-index="05" > sour and spicy duck blood soup</h1>

In the sour and spicy duck blood soup, there is not only "red blood" duck blood, but also "white snow" tofu, red and white, which is good-looking. The spicy taste mainly comes from pepper, which warms the stomach but does not spicy the mouth.

※ Duck blood 150g, duck breast 75g, tender tofu 150g, ham 25g

※ Seasoning: 1/2 egg white, 1 tsp salt, 1 tsp rice wine, 2 tsp corn starch, 1 tsp sesame oil, 1 L stock, 1 small slice of shallot, 1 small piece of ginger, 1 clove of garlic, 1 tbsp light soy sauce, 2 tsp of green pepper oil, 1 tbsp of rice vinegar, 1 tsp of white pepper powder, 1 tbsp of water starch, 1 tsp of coriander, sesame oil to taste

Chop the duck breast, add egg whites, salt, rice wine, corn starch and sesame oil and mix well and refrigerate overnight

Duck blood, tofu, ham diced, shallots chopped, ginger rub into ginger puree, garlic pressed into minced garlic

Bring a pot of boiling water, marinate the diced duck, drain immediately after cooking

Take a large casserole dish, sauté chives, ginger and garlic in green pepper oil, add broth, rice vinegar and soy sauce

Add ham to the aroma, bring duck blood and tofu to a boil, add diced duck breast and white pepper

Ham tastes salty, so the salt can be added according to personal taste; those who like sour and spicy can put more pepper

Add water starch until the soup thickens, turn off the heat, drizzle with sesame oil and sprinkle with parsley

The water starch will sink to the bottom after a long time, and you can slowly mix it again before using it

<h1 class="pgc-h-decimal" data-index="06" > assortment warm pot</h1>

Such a steaming assortment warm pot, with all kinds of ingredients, is most suitable for a family to sit around and watch the Spring Festival Gala while eating

※ Meatballs: pork belly 300g, grass carp 150g, lotus root 150g

※ Meatball seasoning: 4 tbsp green onion and ginger water, 1 tbsp light soy sauce, 2 tbsp rice wine, 1 egg, 1 tbsp corn starch, 1 tbsp sesame oil, 1/2 tsp peppercorn powder, 1 pinch of white pepper powder, 1/2 tsp salt, 1/2 tsp sugar

※ Assorted warm pot: 10 meatballs, 150g egg dumplings, 10-12 quail eggs, 8 sea cucumbers, 5g dried fungus, 10g dried broccoli, 50g ham, 1 L of broth, 1/2 baby cabbage, 150g of artemisia annua, 1 winter shoot, 1/2 shallot, salt, white pepper powder

Sea cucumber, fungus, yellow cauliflower soaked in water

Sea cucumbers need to be soaked a day in advance, the specific foaming process can see the dry goods restaurant article I shared before "Before eating Chinese New Year's Eve meals, let's first learn about the knowledge of dry goods bubbles ~ (← portal point blue word)

Peel the pork belly obliquely, cut into small pieces and chop into minced meat;

You can also buy pork fillings ready to use in supermarkets, but if you chop them yourself, the meat filling is more elastic;

Cut off the spine of the grass carp meat, use a knife to slowly scrape the fish down along the texture of the fish, scrape the fish meat with a knife and then chop it thinner, scrape the fish meat and then check whether there are small thorns inside; the lotus root is diced and set aside

Mix the minced pork and fish, add soy sauce, rice wine, eggs, salt, sugar, pepper powder, white pepper, sesame oil, stir quickly and vigorously in the same direction, when stirring to more and more laborious, it means that the meat filling is strong

Add corn starch, onion and ginger water, stir in the same direction, let the meat filling fully absorb the water, re-stir until it is more laborious and then add onion and ginger water, so repeat the stirring several times

The method of onion and ginger water is in the chicken bean blossom in the front ~

After the minced meat is strong, stir in the diced lotus root and refrigerate for a while

Lotus root can be replaced by horseshoe, which can increase the umami taste and crisp taste of vegetables in the meat filling

In the frying pan, one hand uses a spoon dipped in oil to extract the minced meat, while the other remains moist, squeeze the meatballs out of the tiger's mouth and put them into the pot.

The surface of the balls is fried until golden brown, and the excess grease is sucked out with kitchen paper. The balls should be fried in batches, not too much at a time, because the time under the pan is different, you need to carefully observe the color and fish out in time

Quail eggs are boiled and shelled, ham, sea cucumber, winter shoots sliced, baby cabbage cut into pieces, wood ear fungus washed and shredded

Fry the chives in a frying pan, bring the broth to a boil, remove the shallots, and cook the sea cucumber, ham and fungus for 30 minutes until soft

- step 9 -

Lay down meatballs, egg dumplings, quail eggs, yellow cauliflower, baby cabbage, winter shoots

Egg dumplings can be bought ready-made or made by yourself, and you can refer to the power of the egg dumplings I shared earlier (← portal dot blue word)

- step 10 -

The pot is served with the stove, and it is eaten while cooking, and when you eat it, you can add some artemisia annua

Because the ham already has salt in it, add the right amount of salt and white pepper to taste before eating

<h1 class="pgc-h-decimal" data-index="07" > large roast lamb chops</h1>

Chinese New Year's Eve rice is the most important thing is the momentum, this year's large roast lamb chop specially selected the whole lamb chop that is not cut, and the momentum is like a rainbow when it is on the table!

※ Lamb chops 1kg, 1 white onion, 1 chunk of ginger, 1 green onion, 1 whole head of garlic, 1 carrot, 1 celery, 20g white peppercorns, 45g honey, 20g cumin, 10 pieces of fragrant leaves, 60g sesame oil, 90g of rice wine, 2 tsp salt

※ Dipping ingredients: 2 tsp flour, chili powder to taste, cumin powder to taste, pepper and salt powder to taste, 1 handful of coriander (for plating)

Cut the onion into large pieces, carrots into hob pieces, cut the shallots and parsley into sections, slice the ginger and garlic, wash the coriander and cut the roots in half

The lamb chops are gently kneaded evenly with salt, and when your fingers feel the salt melts, you can leave it for a while

After marinating, the lamb is discharged into a large sealed bag, add onion, ginger, garlic, celery, onion, carrot, white peppercorns, cumin, fragrant leaves, rice wine, sesame oil, honey, knead evenly, squeeze out the air as much as possible, let the lamb fit tightly to the marinade, put it in the refrigerator and marinate overnight

Bake on tin foil, bottom with vegetables, put lamb chops, face down on the side of the grease, and bake in a preheated oven at 200°C for 30 minutes

The spices on the lamb chops should be cleaned up before entering the oven to avoid baking paste

Turn the lamb chops over and bake for another 20 minutes

Remove the baking sheet, wrap the ingredients in tin foil, put it back in the oven, set the temperature to 150°C and continue simmering for 30 minutes

Once baked, the lamb chops are plated in pieces and garnished with parsley

To make a dip: Pour the roasted vegetables into the pot, heat them on high heat, sprinkle with flour, add water and salt, cook until the sauce is thick, cook well and sift them into a small bowl

Take another small pot, mix in chili powder, cumin powder, pepper powder, heat slightly, smell the aroma and turn off the heat, the two kinds of dipping sauce will be done~

<h1 class="pgc-h-decimal" data-index="08" > Luohan cuisine</h1>

Luohan Caixin is a classic banquet dish, with a good appearance, it is said that even Empress Dowager Cixi likes it, which is a court delicacy suitable for unlocking on Chinese New Year's Eve meals.

※ Rape hearts 300g, chicken breast 85g, fresh shrimp 100g, ham 20g, fresh shiitake mushrooms 50g, broth 70ml, egg whites 1, water starch 1 tsp, salt to taste, sugar to taste, white pepper powder to taste, green onion and ginger water to taste

Chicken breast defascia cut into small pieces, add egg whites, salt, white pepper and onion ginger water to crush together, add cornstarch and broth, add the broth several times, each spoonful of whisk for a while, until the chicken puree is smooth

Remove the shrimp from the shrimp line, crush it into shrimp puree with the back of a knife, and then chop it finely

Mix the chicken puree and shrimp puree and stir well, because there is salt in the chicken, and a small amount of salt will do

Wash the rape hearts and cut off the tail, but still keep the leaves connected; shiitake mushrooms and ham

Boil a pot of boiling water, add oil, salt, rape hearts until emerald green, drain, dig out a little cabbage in the middle, form a small nest

The meat puree is bagged, the bottom of the bag is cut in a small opening, the meat puree is squeezed at the end of the vegetable core, and then smoothed, and the previously dug vegetable core can also be filled.

You can also hide a small pepper in the heart of one of the vegetables, just like the coins hidden in last year's dumplings, whoever eats it will wish him good luck in the year

The hearts are plated in a circle, the end is facing outwards, and then sprinkled with minced shiitake mushrooms and ham on the surface, and steamed on high heat for 10-15 minutes

After the hearts are steamed, pour the soup into a small pot, add the broth, salt, sugar and water starch over the heat and drizzle on the hearts

<h1 class="pgc-h-decimal" data-index="09" > lotus pond stir-fry</h1>

After tasting a variety of rare hard dishes, use this lotus pond small stir-fry to clear the mouth, the mouth and stomach are very satisfied.

※ Lotus root 100g, carrot 1/2 root, chicken head rice 50g, black fungus 3g, Dutch beans 100g

※ Seasoning: 2 tsp minced garlic, 1 tsp water starch, 1 tbsp oyster sauce, 1 pinch of sugar, salt to taste

Wash and shred the black fungus after soaking, wash and shred the dutch beans, slice the carrots, and soak the lotus root slices in water

Boil a pot of boiling water, add oil, salt, black fungus, chicken head rice, lotus chips, carrots and then fish out, wood ear blanching time is slightly longer

Stir-fry the beans in oil, stir-fry the beans for a while, then add the cooked fungus, chicken head rice, lotus slices and carrots

- step 4-

Season with oyster sauce, salt and sugar, thin the starch in the sewage, and plate