5,000 years of food New Year's Day family banquet, 8 must-have auspicious dishes, auspicious and rich meaning is good, and the New Year is good.
Scrambled eggs with flour skin.
Ingredients: Eggs, vermicelli, fungus, dried chilies, chopped green onions, leeks.
1. Stir up two eggs, stir-fry them in a pan and set asideSoak the fungus and powder skin in water in advance to soften.
2. Leave the bottom oil in the pot, stir-fry the chopped green onion and dried chili pepper until fragrant, add the powder skin and fungus and stir-fry evenly.
3. Add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce and a pinch of salt to taste.
4. Pour in half a bowl of water, simmer over low heat for two minutes, then pour in eggs and stir-fry well, finally sprinkle with leeks, and stir-fry evenly.
Pork belly soup.
Ingredients: 1 pork belly;Lean pork to taste;3 pieces of ginger;Cooking wine to taste;Goji berries in moderation;Salt to taste;Pepper to taste;Goji berries in moderation;1 green onion;Ginger to taste.
Steps:1Pork belly treatment: Rinse the pork belly with water, then add cooking wine and salt to scrub to remove the odor. Then slice the ginger pieces and scald them with boiling water with the pork belly to remove the blood.
2.Prepare the ingredients for the stew: Cut the lean pork into cubes and set aside. Slice the ginger and cut the green onion into sections.
3.Blanching in boiling water: Add enough water to the pot, add the pork belly and lean pork together, and add the cooking wine. After the fire boils, skim off the foam and blanch to remove the fish.
4.Bring to a simmer: Put the blanched pork belly and lean pork in a stew pot and add enough water. Add sliced ginger, green onions, goji berries, and add salt and pepper.
5.Simmer for a few hours: Simmer the pot over a low heat for 3-4 hours to make the soup mellow and the meat tender.
6.Seasoning: Season with salt and pepper to taste, sprinkle in goji berries and simmer for a while.
7.Serve out of the pot: The soup is rich, the pork belly is full of toughness, and the meat is delicious. Put the stewed pork belly soup in a bowl, sprinkle with some chopped green onions, and enjoy.
Lamb and radish shredded soup.
Ingredients: 250 grams of lamb slices, 1 2 white radish, 1 coriander, appropriate amount of shrimp skin, appropriate amount of salt, 1 green onion, 2 slices of ginger, 1 2 teaspoons of white pepper
Method:1When the ingredients are ready, peel and wash the white radish, and rub the white radish into shreds with a silk grater.
2.Wash the coriander, chop it into minced pieces, chop the green onion, and mince the ginger.
3.Add water to a pot and bring to a boil, add half of the minced ginger and shrimp skin, and bring to a boil.
4.Add the shredded white radish, bring to a boil, then add the lamb slices to a boil, skim off the foam, add salt to taste, and turn off the heat.
5.Add the remaining half of the minced ginger, then add the chopped green onion, chopped coriander and white pepper and stir well.
Tofu rolls. 
Main ingredients: 1 tofu skin, 1 handful of enoki mushrooms, half a carrot, 1 cucumber, 1 egg, 2 slices of luncheon meat, 3 leeks, 2 coriander, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1/2 tablespoon of oyster sauce, 1 tablespoon of soybean paste, 1 teaspoon of chili oil.
1. Fry the eggs into oil-free egg skins and cut them into shreds, shred the luncheon meat, and shred carrots and cucumbers.
2. Boil water in a pot, add 1 teaspoon of salt to the boiling water, put the tofu skin in, boil for 2 minutes, remove and set aside.
3. Put out the tofu skin, then pour in the enoki mushroom and blanch for 1 minute, and put the leeks in boiling water for 10 seconds to remove them. Put in cool boiled water and set aside.
4. Divide the tofu skin into two, take one portion, prepare the shredded eggs, luncheon meat, carrots, cucumbers and enoki mushrooms immediately, spread them evenly as much as possible, roll up the tofu skin, tie it with leeks, or fix it with a toothpick.
5. Cut the tofu skin diagonally, mix a spoonful of soy sauce, a spoonful of rice vinegar, half a spoon of oyster sauce, and a spoonful of soybean paste, and cut the coriander into sections. Bring the sauce to a boil and pour it into a bowl, add a spoonful of chili oil, add chopped coriander, and eat it with a bean curly roll.
Old vinegar peanuts. 
Ingredients: peanuts, green peppers, onions, cucumbers.
Preparation: Wash and dice the green peppers, dice the onions, wash and dice the cucumbers.
Sauce: 3 tablespoons vinegar, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar and stir well.
Put cold oil in the pot, pour in peanuts, fry slowly over low heat, fry until cooked, and remove the oil.
Leave the bottom oil in the pot, pour the prepared sauce into the pot, boil until bubbling and serve, and then pour in peanuts, green peppers, onions, and green peppers.
Stir-fry water spinach.
Ingredients preparation: water spinach, garlic, ginger, dried chilies.
Production process:1Remove the older roots of the water spinach, add salt, soak in water for 10 minutes, wash and control the moisture.
2.Pour oil into the pot, add garlic and dried chili peppers and stir-fry until fragrant, then add water spinach, stir-fry until six ripe, add salt and a little oyster sauce and continue to stir-fry a few times out of the pot. (Add a little water in the middle).
Stir-fried eggplant with tomatoes.
Ingredients: long eggplant, tomatoes, green peppers, light soy sauce, oyster sauce, aged vinegar, tomato paste, sugar, salt, starch.
Production process:1Peel the eggplant and cut it into hob pieces, add two spoonfuls of starch, let each eggplant evenly coat the starch, put it in the pan and fry for three to four minutes, the skin is golden brown and firm, and the oil control is removed.
2.Sauce: Add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of tomato paste, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 tablespoon of starch and 2 tablespoons of water and stir well.
3.Pour oil into the pot, pour in the diced tomatoes and stir-fry the juice, add the green pepper cubes, eggplant and sauce and cook for two minutes, the soup is thick and then remove from the pot.
Stir-fried chicken gizzard with capers.
Ingredients: chicken gizzards, capers, minced green onions, ginger and garlic, ginger slices, green onions, capers.
How to do it:1Clean the chicken gizzards, then blanch them in a pot under cold water, add cooking wine, ginger slices and green onions to remove the smell, after blanching, remove and clean, and then clean and set aside.
2.Prepare capers, chopped green onions, ginger and garlic and spicy millet, then heat the oil, when the oil is hot, pour in the minced green onions, ginger and garlic and millet spicy and stir-fry, then pour in the chicken gizzards and stir-fry.
3.Add an appropriate amount of cooking wine, light soy sauce, oyster sauce and sugar to taste, continue to stir-fry evenly, then pour in capers and millet spicy, and continue to stir-fry for two minutes.
4.Finally, add the green onions, stir-fry a few times, and then you can eat it out of the pot.