What dishes are good to eat for the New Year? 8 quick dishes to choose from, save money and be delicious, and benefit from it as soon as you know
Fish head stewed with tofu.
Ingredients: Fish head: 1 piece (it is better to choose a plump fish head); Tender tofu: 300 grams; Ginger: to taste (sliced); Green onion: 1 stalk (cut into sections); Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Water: to taste; Cooking oil: to taste.
Production Steps:1Fish head treatment: Remove the scales and gills of the fish head, wash and cut into several pieces.
2.Stir-fry the fish head: Pour an appropriate amount of cooking oil into the pot, add the chopped ginger slices and green onions, add the fish head, and stir-fry until the surface of the fish head is slightly yellow.
3.Add cooking wine: Add an appropriate amount of cooking wine and stir-fry well to remove the fishy smell of the fish head.
4.Add water and simmer: Add enough water, cover the fish head, reduce the heat and simmer for 30-40 minutes until the fish head is rotten.
5.Add the tofu: Add the chopped tender tofu and continue to simmer for 15-20 minutes.
6.Seasoning: Add light soy sauce, salt and sugar according to taste, stir well to let the tofu taste in.
7.Remove from the pan: Wait until the tofu has absorbed the flavor before removing from the pan.
8.Serving: Place the stewed fish head tofu on a plate.
9.Enjoy: Stewed tofu with fish head is a delicious home-cooked dish with a fragrant aroma and tender texture.
Shrimp chips in tomato sauce. 
Ingredients: Prawns 300g; 1 cooked eggplant; Onion, ginger and minced garlic to taste; Cooking oil: to taste. 1 tbsp cooking wine; 2 tablespoons light soy sauce; Salt: to taste; Sugar: to taste; Essence of chicken to taste; 3 tablespoons tomato paste; Water: to taste; Water starch to taste.
Steps:1Ingredients: Remove the shell and line of the prawns, slice the eggplant and set aside.
2.Fry shrimp slices: Heat the pan, add an appropriate amount of cooking oil, put the prawn slices in the pan, stir-fry quickly until they change color, remove and set aside.
3.Stir-fry chives, ginger and garlic: Leave the bottom oil in the pan, add the minced green onion, ginger and garlic and stir-fry until fragrant.
4.Add the slices: Add the sliced eggplant and sauté until slightly tender.
5.Add cooking wine: Add cooking wine and stir-fry well to remove the fishy smell.
6.Add the tomato paste: Add the tomato paste and continue to stir-fry evenly.
7.Add water and simmer: Add an appropriate amount of water and simmer for a while until the eggplant is cooked.
8.Add seasoning: Add light soy sauce, salt, sugar, chicken essence and stir well.
9.Add water starch: Add water starch and stir well to thicken the soup slightly.
10.Add the shrimp fillets: Finally, add the fried shrimp fillets, stir-fry well, and let the shrimp fillets evenly coat the sauce.
11.Remove from the pan: Make sure the shrimp slices are flavorful before removing from the pan.
Stir chrysanthemum with shredded chicken.
Main ingredients: 1 chicken breast, 1 handful of chrysanthemum, 5 garlic, 1 millet spicy, 1 spoon of sesame seeds, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1/2 spoon of sesame oil, 1 teaspoon of salt, 1 spoon of cooking wine, 1 spoon of cooking oil, 1 piece of ginger, 2 chives.
Specific method] 1. Prepare a piece of chicken breast, remove the roots of chrysanthemum, clean and set aside.
2. Pour water into the pot, add the chicken breast, add a spoonful of cooking wine, add ginger slices and chives, bring to a boil over high heat, and continue to cook for 15 minutes. Tear the boiled chicken breast into shredded chicken.
3. Boil water in a pot, open the water to 1 teaspoon of salt, a few drops of cooking oil, put a small amount of chrysanthemum into the pot many times, blanch for 30 seconds each time, and the chrysanthemum can be removed by changing color and emerald green.
4. Pour a spoonful of cooking oil into the pot, pour in the chopped garlic and millet spicy and stir-fry until fragrant.
5. Add a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of white sesame seeds and stir well.
6. Control the moisture of chrysanthemum, mix well with shredded chicken, pour in the fried seasoning sauce, add half a spoon of sesame oil and mix well.
Braised prawns. 
Ingredients: Prawns: 500 grams, shelled and tailed; Cooking oil: to taste. Ginger: to taste (sliced); Garlic: to taste, minced; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; Sugar: to taste; Essence of chicken to taste; Shallots: To taste, cut into sections.
Method:1Preparation: Remove the shell and tail of the prawns, rinse with water and set aside.
2.Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, heat it and add ginger slices and minced garlic and stir-fry until fragrant.
3.Sautéed prawns: Add the prepared prawns and stir-fry until browned.
4.Add seasoning: Add an appropriate amount of cooking wine to enhance the flavor, light soy sauce to adjust the color, and stir well.
5.Add water and simmer: Add an appropriate amount of water, add an appropriate amount of salt, sugar, chicken essence, and stir well. Cover the pot and simmer until the prawns are browned and cooked through.
6.Enhance the flavor and collect the soup: After simmering, add an appropriate amount of salt and chicken essence, stir well, and collect the soup.
7.Serving: Finish with a sprinkle of shallots to garnish and serve.
Spicy fat beef stir-fry.
Ingredients: Fatty beef rolls, screw peppers, eggs, white sesame seeds, chili powder, Sichuan pepper powder, light soy sauce, oyster sauce, dry starch, sugar and salt to taste.
1. Take 2 eggs and beat them with salt for later use; 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, half a tablespoon of dry starch, a small amount of salt and sugar, mix well to make the sauce and set aside; 1 tablespoon of homemade Sichuan pepper powder (3 parts Sichuan pepper, 1 part star anise, 1 part cumin, stir-fried and crushed), 1 tablespoon of white sesame seeds, 1 tablespoon of chili powder for later use.
2. Remove the pepper seeds from the screw pepper, pat it and cut it into pieces after washing, put it in an oil-free hot pan and fry it, dry fry it to bring out the fragrance, and the fat beef can be rolled into the pot and blanched for half a minute.
Eggs are scrambled, crushed and set aside, reheat the oil, add garlic cloves and stir-fry until fragrant, add chili peppers and stir-fry evenly, then add beef rolls and eggs, and stir-fry over high heat for 1 minute.
4. Pour in the seasoned sauce, quickly stir-fry over high heat and hang a layer of thin thickener, add Sichuan pepper powder, chili powder, and white sesame seeds before leaving the pot.
Sweet and sour dragon fish.
Ingredients: dragon fish, green onion, ginger, garlic, sugar, vinegar, light soy sauce, cooking wine, salt, starch.
Steps:1Wash the fish, cut it into pieces, and marinate it with cooking wine and salt for 10 minutes.
2.Finely chop the green onion, ginger and garlic and set aside.
3.Heat the pan with cold oil, coat the marinated dragon fish pieces with starch, put them in the pan and fry them until golden brown and remove them.
4.In another pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add sugar, vinegar and light soy sauce to make a sweet and sour sauce.
5.Put the fried fish pieces into the pan and stir-fry evenly so that each piece of fish is coated with sweet and sour sauce.
Fish-flavored shredded pork. 
Tenderloin: Cut into shreds and set aside.
Green and red peppers, carrots, black fungus: Cut into shreds and set aside.
Finely chop the green onion, ginger and garlic and set aside.
Sauce: Made from light soy sauce, vinegar, sugar, corn starch, chicken essence and salt.
1) Marinate the tenderloin in the sauce and cut into shreds for later use.
2) Put oil in a pan and stir-fry minced ginger and garlic.
3) Add shredded meat and stir-fry until browned.
4) Add shredded vegetables and stir-fry.
5) Add the sauce and stir-fry until thick.
Water spinach with garlic.
Ingredients: water spinach to taste; Garlic: to taste, minced; Ginger to taste (minced); Cooking oil: to taste. Salt: to taste; Essence of chicken to taste;
Production Steps:1Prepare the water spinach: Wash the water spinach, remove the old stems and cut into segments about 2-3 cm in length.
2.Heat the pan with cold oil: Heat an appropriate amount of cooking oil in a pan, add the chopped ginger and garlic and stir-fry until fragrant.
3.Stir-fry water spinach: Add the prepared water spinach segments and stir-fry quickly to evenly allow the garlic flavor to fully penetrate into the water spinach.
4.Seasoning: Add an appropriate amount of salt, you can add some chicken essence according to personal taste, and continue to stir-fry evenly.
5.Simmer: Add an appropriate amount of water, cover the pot, turn to low heat and simmer for a period of time until the water spinach becomes soft and glutinous.
6.Remove from the pot: Wait for the water spinach to simmer until soft and glutinous, and then remove the juice, and pay attention to stir well when stir-frying until the juice is reduced.
7.Serving: Once served, sprinkle with chopped chives or chopped peanuts to enhance the taste.