Chinese New Year's Eve dinner, these 4 "pre-made dishes" are made in advance, hot and hot, it is more delicious, and it is a big dish on the table
Chinese New Year's Eve dinner is the most important meal of the year, and it is also a reunion dinner with the family, presumably everyone attaches great importance to it, start working from the morning, prepare a hearty meal for the family, and be busy. In fact, some dishes can be prepared in advance, and they are more delicious when they are hot, and they are easy to serve on the table, so you don't have to be busy anymore.
Today I will share with you a few "pre-made dishes", put them in the refrigerator for preservation, and serve them as soon as they are hot at thirty hot, which is delicious and trouble-free.
1. Beef in sauce.
Prepare beef shank, ginger, green onions, star anise, bay leaves, cinnamon, Sichuan pepper, dried chilies, light soy sauce, dark soy sauce, cooking wine, rock sugar, sweet noodle sauce, soybean paste, and salt.
1. Soak the beef tendon in water overnight, soak it in bloody water, remove it and wash it and put it in a basin. Add an appropriate amount of light soy sauce, dark soy sauce, rock sugar, sweet noodle sauce and soybean paste to the beef tendon, spread it evenly with your hands, and marinate overnight to fully absorb the flavor.
2. Pour the marinated beef shank into the pot with the sauce, add an appropriate amount of water, boil over high heat, skim off the foam from the boiling, turn to low heat and cook for 40 minutes, turn off the heat and soak for one night. Take out the sauce and slice the beef, mix a bowl of sauce, and dip it to eat.
2. Pork skin jelly.
Prepare pork skin, cooking wine, salt, white vinegar, ginger, green onions, star anise, salt, light soy sauce, oyster sauce, chicken essence, garlic cloves, millet pepper, and sesame oil.
1. Pot the pork skin under cold water, add cooking wine, green onion and ginger, cook over high heat for 5 minutes, remove and scrape off the grease, and cut into thin strips. Put the pork skin strips into a basin, add salt and white vinegar to grab and wash, and then pour an appropriate amount of water to wash off the excess oil.
2. Add three times the amount of water to the pot, put in the cleaned pork skin, add green onions, ginger slices, star anise, add an appropriate amount of salt to taste, boil over high heat and simmer for 1 hour. There isn't much soup left, so you can turn off the heat.
3. Pour the pork skin and soup into the container, let it cool and put it in the refrigerator for one night, and cut it into small pieces after demolding. Add chopped green onions, minced garlic, and millet pepper rings to the bowl, pour hot oil and fry until fragrant, add light soy sauce, oyster sauce, sesame oil, and sesame oil, and dip it to eat very fragrant.
3. Saliva chicken.
Prepare chicken whole legs, chives, ginger, two chives, Sichuan pepper, cooked white sesame seeds, cooked peanuts, star anise, cinnamon, bay leaves, cooking oil, Sichuan pepper powder, chili powder, pepper, light soy sauce, oyster sauce, balsamic vinegar, salt, sugar, garlic cloves
1. Wash the whole leg of the chicken, pot under cold water, add green onion and ginger, Sichuan pepper and cooking wine, skim off the foam after boiling over high heat, turn to low heat and continue to cook for 15 minutes, turn off the heat and simmer for 5 minutes. Drain the chicken thighs, chop into small pieces and place on a plate.
2. Add white sesame seeds, chili powder and pepper powder to the bowl, stir well and set aside. Add oil to the pot, add green onion and ginger, star anise, cinnamon, bay leaves, and dried chili peppers to fry the fragrance, remove the residue, and pour the hot oil on it to bring out the fragrance.
3. Add light soy sauce, oyster sauce, balsamic vinegar, salt, sugar, pepper, stir well, pour on the chicken thighs, sprinkle with chopped peanuts, minced garlic and chopped green onions, and pour hot oil to bring out the fragrance.
Fourth, tamales.
Prepare pork belly, ginger, light soy sauce, dark soy sauce, pepper, fermented bean curd, starch, steamed pork rice noodles, potatoes, cooking oil.
1. Put the pork belly on a hot pan and blanch the pork skin, brown the color, then remove and wash it and cut it into thin slices. Add light soy sauce, dark soy sauce, pepper, fermented bean curd, starch and cooking oil to the pork belly, mix well with your hands, and marinate for 1 hour.
2. Peel and wash the potatoes, cut them into small pieces, put them on a plate and mix well with a small amount of salt, and marinate for 10 minutes. Pour the steamed pork rice noodles into the marinated pork belly and mix well, wrap each piece of meat evenly with rice noodles, spread on the potato pieces, and pour in the remaining rice noodles and sauce.
3. Add water to the steamer and boil, put in the steamed pork and steam for 1 hour, then you can get out of the pot, sprinkle with chopped green onions, soft and rotten into the flavor, melt in the mouth, the elderly and children love to eat, the hotter the more fragrant.
These 4 "pre-made dishes" can be made a day in advance, put in the refrigerator for refrigeration, and when the Chinese New Year's Eve is 30, it can be eaten by heating it a little, which is very convenient. Think my article is good, please give me likes, comments, **favorites, follow, see you next time.