2021 is coming, and it is time for reunion, the whole family will sit around a table to eat a reunion dinner, share 13 dishes with everyone, it is not too late to learn, and the New Year will not worry.
<h1>First course: Saliva chicken</h1>
Every New Year's Day, the table is indispensable to the food of chicken, meaning auspicious, this spicy saliva chicken method is simple but rich in taste, sour and spicy salty hemp, let your taste buds enjoy a variety of different experiences at once, look good and eat, learn it together ~
1, prepare ingredients boiling oil material 5 shallots knotted, peppercorns, 4 slices of fragrant leaves, 2 star anise, 1 piece of cinnamon, 1 grass fruit, 5 slices of ginger, 10 cloves of garlic cloves, dipping ingredients: 5 chopped green onions, minced ginger, 3 minced garlic chopped, a little salt, a little caster sugar, 1 tsp of chili noodles, 1 tsp of pepper powder, 1/2 tsp of cooked white sesame seeds, edible oil, 3 spoons of light soy sauce, 1 spoon of vinegar, sesame sesame oil, 1 spoon of pepper oil, put in a bowl and set aside.
2, the spring onion, peppercorns, fragrant leaves, star anise, cinnamon, grass fruits, ginger, garlic, pour into the hot oil pot, low heat slowly simmer the aroma of these ingredients, and then fish out the materials thrown away, the dipping materials needed to lay flat in the bowl, the boiling oil poured on the soy sauce, vinegar, sesame oil, pepper oil, chicken broth a little to adjust the saltiness.
3: Cut the cooked chicken into large pieces and plate them, and finally drizzle with dipping sauce and sprinkle with green onions, and a very simple and rice-filled chicken is finished.
<h1>Second course: steamed sea bass</h1>
In the eyes of Chinese, fish is the most common meaning of everyone: every year is more than enough, thriving, and must be required for family banquets
1: Prepare 1 sea bass, a little ginger, 1 green onion, salt to taste, Lee Kum Kee steamed fish soy sauce, cooking oil and red pepper
2. Wash the sea bass and set aside
3: Cut the ginger into thin strips, cut the green onion into thin strips, cut the red pepper into thin strips, then take a small amount of ginger and green onion to make green onion and ginger water, and marinate the fish for about 10 minutes.
4: Bring the water to a boil, steam the sea bass for 10 minutes, the length of time depends on the size of the fish.
5, 10 minutes to take the fish out, pour off the soup of the steamed fish, put onion ginger shredded red pepper shreds, drizzle with hot oil, and then drizzle with steamed fish soy sauce, a simple steamed sea bass is completed, the original flavor is especially suitable for the elderly and children at home to eat.
<h1>The third course: white-seared shrimp</h1>
White burn can maximize the preservation of shrimp deliciousness, the elderly and children love to eat, shrimp means every day haha laugh, laugh haha, New Year a shrimp, every year laugh haha, happy.
1. Prepare the ingredients for the white-seared shrimp, cut off the shrimp whiskers, shrimp feet and sharp spines on the head, and tear off the mud bag and shrimp line (connected together)
2: Wash and set aside, put water, salt, cooking wine, ginger shredded, chives and a little oil in the pot. Bring to a boil, bring the water to a boil, pour in the shrimp and cook for 2-3 minutes to serve, especially a simple family feast dish.
<h1>The fourth way: white cloud pig hand</h1>
1. Prepare the ingredients to wash the pig's hands, blanch the pot under cold water, and fish out the foam on the washed surface
2, the pig hand, the middle of the big bone out, and then roll up the pig hand, with chopsticks to shape, tied up with a rope, under the favorite materials cooked until the pig hand is cooked thoroughly, fished up to cool slices, and then drizzled with hot oil, soy sauce.
Fifth course: tin foil roast beef
Ingredients: 300g beef tenderloin, shredded ginger, 1 spoonful of light soy sauce, 2 spoons of shacha sauce, carrots, celery, enoki mushrooms, 1/2 onion, 1 tablespoon of starch, cooking oil, black pepper, salt
Step 1: Cut the beef into thin slices against the grain (the beef cut against the grain is easier to eat, tender and taste better)
Step 2: Add soy sauce, ginger shredded, shacha sauce, starch to the beef and grasp it evenly by hand, and finally add cooking oil to lock in the water and grasp it evenly again, marinate for 30 minutes (the beef that comes out of this is very tender and smooth)
Step 3: Wash the mushrooms and cut off the head for later.
Step 4: Next, do not pick off the celery leaves, cut into sections, cut the carrots into strips, take a tin foil concave shape on the onion, then pour these side dishes in, add a little black pepper and an appropriate amount of salt and stir well, and then lay the mushrooms flat on top.
Step 5: Spread the beef up again, spread the beef loosely, so that it is easier to cook, and then fold up the tin foil and put away the mouth.
Step 6: Be sure to close the mouth Oh, to avoid the soup leaking out later, find an iron pot to put the finished tin foil package into it, the bottom of the pot does not need to put any water, cover the pot lid and simmer for 10 minutes
Step seven: when the time comes, the tin foil is scratched open, this way of eating beef is particularly tender and smooth, the side dishes are also particularly fragrant, and the side dishes can be mixed at will
<h1>Sixth course: green pepper potato shreds</h1>
1: Prepare 1 potato, 1 green pepper, 3g garlic, 5g green onion, salt, vinegar and oil.
2: Dry in a wok and then pour cooking oil to 70% heat, add green onion and stir-fry for 3 or 4 seconds
3: Pour in the shredded potatoes and peppers, then turn over high heat and turn well for 1 minute.
4: Then add salt and vinegar separately, continue to stir-fry quickly on high heat.
<h1> Seventh course: scrambled eggs with mushroom tomatoes</h1>
1: Prepare 2 tomatoes, 2 eggs, 50g mushrooms, 1 tbsp oil, salt and sugar
2: Peel the tomatoes, cut the tomatoes into cubes, wash the mushrooms and remove the roots.
3: Put the eggs into a bowl, add 2 grams of salt and beat them, heat the wok with the right amount of oil, pour in the egg liquid and fry them into fluffy scrambled eggs, put them out and set aside. The original pot continues to add oil and heat into the tomato pieces, and the white sugar is stir-fried to make the red oil.
4: Add mushrooms, turn to medium-low heat and cover and simmer for 5 minutes, then add the scrambled eggs to the pot, stir-fry evenly, sprinkle with salt before coming out of the pan and season on the plate.
<h1>The eighth course: cold mix lotus slices</h1>
The lotus root in this way is really fragrant, its taste is very crisp, spicy and appetizing, the next meal with wine is very good, the New Year's Day table on a plate of meat is more popular than the big fish, the method is also very simple
1: Prepare a section of lotus root, salt, sugar, white vinegar, red pepper, corn oil.
2: Wash and peel the lotus root and cut into thin slices, then soak in clean water
3: Put the lotus root slices into a pot of boiling water and blanch them, and put them into the cool water to keep them crisp and tender.
3, control the moisture, put in the appropriate amount of salt, white sugar and white vinegar mix well into the taste, put a little red pepper ring, a little chopped green onion,
4: Heat the oil in the pot and pour it on it when it smokes slightly.
<h1>Ninth course: cold mix peanuts</h1>
In the new year, with this simple small dish, I wish everyone a lifetime of health, longevity, happiness and happiness!
1, prepare ingredients, peanut rice, peanut rice wash, put the appropriate amount of water in the pot, pour peanut rice in, put more salt, peanuts are easy to taste, boil on high heat and turn to low heat (peanut taste is set by yourself, like hard points on the cooking time short)
2: After the peanuts are cooked, drain the water, and then put a little salt, monosodium glutamate, chicken essence, oyster sauce, soy sauce, millet spicy stir evenly.
<h1>Tenth course: White cut chicken</h1>
Prepare 1 yellow chicken, 1 spoonful of cooking wine, sliced ginger to taste, and 2 knotted green onions
Chicken is handled clean, cold water under the pot, water is not over the chicken, put cooking wine, ginger slices, green onion knots
After boiling on high heat, turn to low heat and continue to cook for 2 minutes, turn off the heat without opening the lid, let the chicken continue to soak in the soup for half an hour, let the remaining temperature in the pot soak the chicken, cool naturally and fish it out, brush the surface of the chicken evenly with sesame oil, cut into pieces and serve
<h1>Eleventh course: Dendrobium American ginseng pigeon soup</h1>
Dendrobium American ginseng pigeon soup to drink, this soup is suitable for the whole family. American ginseng is a well-known medicinal product, with dendrobium and old pigeon stew together, the soup of ginseng flavor is rich but not overbearing, first sweet and then sweet, the whole old pigeon makes the soup fresh and sweet more nourishing effect, and there is no pigeon smell.
1: Prepare 1 pigeon, 10g dendrobium, 10g American ginseng and salt
2, prepare the ingredients, American ginseng alias ginseng, American ginseng, American ginseng. Wash the dendrobium and soak in water for 10 minutes.
3, the pigeons wash off the blood water, drain the water for backup, I bought today is a pigeon, the boss who sells pigeons to help slaughter and dehair, take it home and wash it. The meat of the pigeon is very tender, if you handle it yourself, you can't use boiling water when dehairing, and the water at about 80 degrees is the best
4: Bring the water to a boil in a pot, add the pigeons to blanch the water, and pick up the foam on the cleaning surface.
5: Put all the ingredients into the stew cup, add 2 1/2 bowls of boiling water, and cook in an electric saucepan for 1 hour. (Depending on the amount) The amount of soup you drink depends on the individual. In this way, the stewed soup is rich in nutrition, which has a good effect on people who stay up late, and you like friends to try it
<h1> Twelfth course: sour and spicy crisp fried eggplant box</h1>
Sour and spicy crisp fried eggplant box, this dish is our family's favorite dish, plus sweet and sour sauce, which also sandwiches the minced meat, a bite to remove the sweet and sour special taste, amazing your taste buds, like friends must make to eat.
<h1>Thirteenth course: Steamed abalone with garlic vermicelli</h1>
1: Prepare the ingredients abalone with a toothbrush, cut flower knife, garlic add oyster sauce, salt, sugar, allspice powder, drizzle with hot oil and stir, homemade garlic paste, vermicelli soaked soft spread on the bottom of the plate
2: Put the abalone back into the shell, drizzle the garlic sauce on the abalone, pour some on the vermicelli, boil the water in the pot and steam for 15 minutes, sprinkle the green onion in the pot, and drizzle with hot oil.
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