Chinese New Year's Eve rice for a family of 3, 6 dishes, 1 soup and 1 dessert, the dishes are rich and delicious, so it is most comfortable to eat
The recent epidemic is serious, it will not get together, only our family of three eats Chinese New Year's Eve meals in their own homes, a family of three, Chinese New Year's Eve rice positioning 6 dishes 1 soup 1 dessert, the dishes are rich and delicious, so it is most comfortable to eat, let's see what they have:
Ingredients: 500 g minced pork, 100 g lotus root.
Seasoning: 1 green onion, 3 slices of ginger, 3 grams of salt, 1 egg, 10 grams of light soy sauce, 8 grams of starch, 6 grams of sugar, 5 grams of pepper, 10 grams of oyster sauce, 1 tbsp of rice wine, water starch to taste.
Directions: 1. Peel the lotus root, wash it, cut it into small pieces and set aside.
2. Cut the green onion into strips, slice the ginger, put it together in a bowl, pour in 1 cup of water, rub it with your hands to make out the spicy flavor, and filter out the green onion ginger is the onion ginger water.
3. Put the pork puree in a large bowl, beat the eggs, add soy sauce, starch, 1 tbsp of green onion ginger water, salt, stir well and well.
4. Add the minced lotus root.
5. Stir vigorously in one direction.
6. Pour an appropriate amount of oil into the pot, burn until 70% hot, put in the meatballs, fry on high heat for 2 minutes, then immediately turn the heat to a low heat and it will not be burned, fry until the appearance is golden brown, and drain the oil.
7. Pour out the oil in the pot, then put back the balls, add the appropriate amount of soup or water, add sugar, pepper, oyster sauce, soy sauce, rice wine, bring to a boil on high heat, reduce the heat and simmer for about 12 minutes, cook until the soup is quickly dried, and use water starch to draw the sauce.
8. Wrap in a sauce and serve on a plate of small rapeseed. (Small rapeseed can be boiled directly in the soup and fished out when cooked.) ）
Kitchen whisper: onion ginger water is commonly used in cooking meat, cured meat, marinated fish as long as 1-2 tbsp of onion ginger water, there is a removal of fishy taste, increase the effect of aroma, than fresh onion ginger has a more fishy effect.
Ingredients: Beef brisket 450 g, yellow tomatoes 2 pcs
Seasoning: 1 star anise, 1 piece of cinnamon, 5 grams of salt, 1 piece of green onion, 1 piece of ginger, 10 grams of soy sauce.
Directions: 1. Soak the brisket in water for 30 minutes and cut the brisket into small pieces;
2. Bring the brisket to a boil for 3 minutes
3. Remove the beef and rinse, put it in a pot, add ginger, star anise, green onion and cinnamon and bring to a boil over high heat.
4. Add salt and reduce heat to cook until soft and rotten.
5. Wash and cut the yellow tomatoes with a knife, put them in boiling water and blanch them;
6. Cut the yellow tomatoes into cubes.
7. Heat the oil, add the diced tomatoes and stir-fry;
8. Stir-fry the diced tomatoes and add the beef cubes.
9. Add soy sauce and simmer until the soup is thick
Cooking Tips: Beef stew in a pressure cooker and then stir-fry with tomatoes saves time and effort.
Ingredients: 200 g of chicken breast, 100 g of pineapple, 50 g of sweet peas
Seasoning: 1 g salt, 10 g light soy sauce, 10 g tomato paste, 5 g oyster sauce, 3 g starch.
Directions:1. Peel and dice the pineapple.
2. Cut the chicken breast into cubes, place in a large bowl, add starch, salt and oyster sauce and marinate for 15 minutes.
3. Blanch the peas.
4. Heat the oil in a pan and stir-fry the diced chicken until it changes color.
5. Add the ketchup.
6. Stir-fry well with raw soy sauce.
7. Stir-fry the pea kernels and diced pineapple evenly.
Ingredients: 1 Roman cauliflower (about 400 g), bacon 150 g.
Seasoning: 1 green onion, 3 cloves of garlic, 2 dried chili peppers, 5 grams of sugar, 15 grams of light soy sauce, 2 grams of salt.
Directions:1. Break the cauliflower into small pieces.
2. Rinse the cauliflower with water.
3. Finely chop the green onion, garlic and chili pepper and slice the bacon.
4. Add water to the pot, add a small spoonful of salt, a few drops of oil after the water is boiled, pour in the cauliflower and blanch the water for one minute, then drain the water and set aside.
5. Put oil in the pan, heat it, add the green onion, minced garlic, dried red pepper to simmer the aroma, pour bacon and stir-fry, add sugar, because bacon is cured meat, salty and heavy, put some sugar to neutralize.
6. Pour in the cauliflower and stir-fry well.
7. Stir-fry the soy sauce and salt and remove from the pan.
Kitchen whisper: 1. Cauliflower blanching water does not take a long time, otherwise it will lose its crisp taste.
2. Because bacon and soy sauce have a salty taste, no salt is added, and those who taste heavily can put it according to their own taste.
Ingredients: 600 grams of small river prawns, half a bowl of flour, half a bowl of corn starch, 2 tablespoons of salt, a small half pot of salad oil;
1, the fresh river shrimp one by one clean, cut off the shrimp head and shrimp feet, rinse in the water, drain the water; the control of the water of the river shrimp added an appropriate amount of salt code taste, 600 grams of river shrimp with salt about 2 grams of salt can be.
2: After marinating for 5 minutes, add the appropriate amount of corn flour and flour and stir well, wrap a thin layer of flour, so that each small river shrimp can be evenly coated with flour and corn powder.
3, do dry fried river shrimp, the salad oil in the pot should be more, before the small river shrimp is fried, the small river shrimp that has been wrapped in flour and dry starch are put into the filter spoon, shake off the excess flour, so that when frying the small river shrimp, they will not stick to each other.
4: After the river shrimp is put into the pot, use the filter spoon to quickly stir, fry for about 30 seconds, drain the small river shrimp and fish out
5, in order to crispy taste, you can heat the salad oil in the pan to a high oil temperature, and then the shrimp that has just been fried will be fried again, at a high oil temperature, quickly fished out after entering the pot, and the dry fried river shrimp that is tender on the outside will be ready.
Ingredients: 300 grams of beans, 15 grams of olives, 1 millet pepper.
Seasoning: 2 g salt, chicken essence to taste.
method:
1. After washing the beans, choose the tendons at both ends.
2. Place the olive vegetables in a small bowl.
3. Blanch the beans in a pot of boiling water and rinse.
4. After cooling, cut into strips and place in a bowl.
5. Add a spoonful of olives, salt and MSG, sprinkle millet pepper and mix well.
Kitchen Whispers:
1. When blanching the beans, you can put a little salt and oil into the water, so that the blanched beans are emerald green and beautiful.
2. The beans must be blanched before they can be eaten, and the unripe beans are poisonous.
3. Olive vegetables contain a certain amount of salt, this dish does not put salt or less salt according to personal taste.
Ingredients: 400 g pork belly puree, 200 g vegetable hearts, 1 Sydney pear
Seasoning: 10 grams of minced green onion, 10 grams of minced ginger, 4 grams of salt, 15 grams of cooking wine, 3 grams of starch.
Directions: 1: Peel the pear, change the knife and dice it for later.
2: Add minced green onion, minced ginger and diced pear to the minced meat and stir well.
3: Add cooking wine and salt, stir and beat vigorously.
4: Then add starch and continue to beat evenly to make the minced meat.
5: Add cold water to the pot and put the balls made of small spoons into the water.
6: Then turn on the heat and cook until the balls float.
7, put the heart of the dish cooked, the soup can be seasoned according to your own preferences.
Ingredients: 100 g of almonds, 250 g of milk, 30 g of sugar, 10 g of gelatin flakes
Seasoning: Sugar osmanthus flowers to taste
Directions: 1. Wash the almonds.
2. Cut 10 g of gelatin slices into a bowl and soak in cool water to soften.
3. Pour 250g of water into the almonds and beat into a blender to form a paste.
4. Filter out the almond residue.
5. Pour the filtered almond syrup into the pot, add sugar to a boil, add milk, then cook slightly, turn off the heat.
6. Let the milk liquid dry below 70 degrees, then add the soaked gelatin tablets.
7. Stir until melted.
8. Then pour the almond milk into the crisper box, put it in the refrigerator for 4 hours, and finally cut into small pieces and add osmanthus tosses, and the almond tofu is finished
Cooking tips: 1. Gelatin tablets should be soaked in cool water, milk to dry to 70 degrees below and then put in gelatin, otherwise the temperature is too much gelatin will be effective and not coagulated.
2. It can also be done with agar. Made with agar, the texture is slightly stiffer.