Time flies, and in the blink of an eye, there are only a few days left until the Chinese New Year. Bring you a Chinese New Year's Eve dinner menu, healthy and delicious for all ages. Hurry up and practice your hands in advance, and do it during the New Year, so as to ensure that you will be praised by your family.
Hot and sour chicken thighs
Ingredients: 2 pieces of chicken thigh, 1 green pepper, shredded, 1 red pepper, shredded, appropriate amount of ginger, minced garlic, minced garlic, appropriate amount of shallots, cut into sections, appropriate amount of chutney, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking oil.
Steps: 1. Clean the chicken thighs, pat them loose with the back of a knife, sprinkle with salt and cooking wine, stir well, and marinate for 15 minutes.
2.Boil a pot of water, after the water boils, blanch the marinated chicken thighs in the water until the chicken changes color and remove it for later use.
3.Add an appropriate amount of cooking oil to the pot, heat it, add the green onion, ginger and garlic and stir-fry until fragrant.
4.Add chutney sauce and stir-fry evenly, then add an appropriate amount of light soy sauce, sugar, vinegar, and stir well.
5.Put the blanched chicken thighs in a pan and stir-fry evenly so that the chicken is evenly coated with the sauce.
6.Add the green and red pepper shreds and continue to stir-fry evenly to let the vegetables absorb the flavor.
7.Finally, add an appropriate amount of chicken essence, stir well, and sprinkle with shallots.
8.Serve on a plate and enjoy delicious spicy and sour chicken thighs.
Tips:
1. The purpose of blanching chicken thighs is to remove blood and make the meat more tender.
2. The amount of chutney can be increased or decreased according to personal taste.
3. The ratio of vinegar and sugar can be adjusted according to personal taste to increase acidity or sweetness.
4. The addition of green and red peppers can add color, and other vegetables can also be selected according to taste preferences.
5. When stir-frying, the heat should be moderate, so as not to paste the ingredients.
Black pepper beef bones
Ingredients: beef bones, green and red peppers, onion, minced garlic, crushed black pepper.
Steps: 1. Chop the beef bones into small pieces and clean them, then put them in a large bowl, then add an appropriate amount of cornstarch, crushed black pepper, salt and peanut oil, then grasp and mix evenly, marinate for 20 minutes for later use.
2. Clean the onion and green and red peppers, then cut them into small pieces for later use, then heat the oil in a pan, after the oil is hot, put in the marinated cowboy bones and fry them, fry them until the beef bones are golden brown and slightly charred on both sides, and then put them out for later use.
3. Cut the minced garlic, then heat the oil in another pan, after the oil is hot, add the onion and green and red peppers and stir-fry evenly over high heat, then add an appropriate amount of salt to taste, and continue to stir-fry until the onions and green and red peppers are broken.
4. Then add the fried beef bones and stir-fry evenly, then add a little oyster sauce and sugar to enhance the freshness, and then continue to stir-fry evenly to taste, and then you can eat it out of the pot.
Steamed slivers of pork
Ingredients: pork belly, sweet noodle sauce, green onion and ginger, sugar, cooking wine, salt, soy sauce, Sichuan pepper, star anise, vegetable oil.
Steps: Strip of pork belly (2 bowls), boil in a pot under cold water for half an hour, take it out and wipe off the water, cut it into 4 large pieces of vegetable oil in a wok, fry the meat skin side down until the tiger skin is shoveled out and cool thoroughly, cut into a large bowl with a thick slice of knife back, first smear a layer of sweet noodle sauce to increase the ruddy color, and then put in the pork belly.
2. Finally, put more green onion and ginger, add sugar, cooking wine, salt, soy sauce, Sichuan pepper, star anise.
3. This time I made 2 large bowls, one bowl was eaten on the same day, and the other bowl was frozen and stored after cooling, and when I ate it, I took it out directly, steamed it thoroughly, and steamed it for 50 minutes on the pressure cooker, and 90 minutes if I used an ordinary steamer. Finally, it is placed on a plate and served.
Pork knuckle stewed with radish
Ingredients: white radish, pig's trotters, tangerine peel, dates, wolfberry, chopped green onion, ginger slices, green onion segments.
Steps: 1. Chop the pig's trotters into small pieces and clean them, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, then remove and drain the water, and put it in a saucepan.
2. Clean the tangerine peel, then put it in a stew pot with dates and ginger slices, then add an appropriate amount of water to it, and simmer for an hour over medium-low heat.
3. Then peel and clean the white radish, then cut it into small pieces and put it in a stew pot to continue to stew, continue to simmer for an hour, add an appropriate amount of salt to taste, sprinkle in a handful of wolfberries and green onions to decorate and enhance the freshness, and then you can eat it out of the pot.
Pork ribs claypot
Ingredients: pork ribs, cabbage, shiitake mushrooms, coriander, ginger slices, garlic cloves, onions, hot pot base, sauce.
Steps: 1. Seasoning sauce: Put light soy sauce, oyster sauce, dark soy sauce, Zhuhou sauce, hoisin sauce and thirteen spices into a bowl and stir well.
2. Chop the pork ribs into small pieces, clean the blood water, then use kitchen paper to absorb the water, then pour in the sauce that has just been adjusted, grasp and mix evenly and marinate for 20 minutes.
3. Heat the oil, add the ginger slices and garlic cloves to fry the fragrance after the oil is hot, then add the hot pot base to fry the red oil, then add the shredded onion and fry the fragrance, pour in the marinated pork ribs in advance and stir-fry a few times, cover the lid and simmer over low heat for five minutes.
4. When the time is up, pour in an appropriate amount of boiling water, add cabbage and fresh shiitake mushrooms, cover with a lid, turn to low heat and simmer for 40 minutes. Once the stew is ready, sprinkle with coriander and serve.
Winter melon with oyster sauce
Ingredients: winter melon, shallots, oyster sauce, water, oil.
Steps: 1. Peel and cut the winter melon into thick slices, cut the green onion finely, prepare the oil, put oil in the pot, put more than half of the green onion first, 10 seconds to make it fragrant, pour in the winter melon and stir-fry, add less water, cover the pot, and simmer over low heat.
2. When the winter melon changes color and appears transparent, pour in the oyster sauce and stir-fry, and finally add salt according to personal taste. Remove from pan and sprinkle with the remaining chopped green onions.
Healthy radish bone broth
Ingredients: tube bones, radish, cooking wine, angelica, salt, chicken essence, water.
Steps: 1. Chop the bones into small pieces, soak them in clean water for 2 hours, wash them after soaking in blood water, put them in a pot under cold water, add ginger slices, green onions, cooking wine, cook on high heat for 5 minutes, skim off the foam and rinse it out, drain the water and set aside.
2. Put the bones into the pot, add angelica, green onion and ginger, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes. Peel and wash the radish, cut it into large pieces, put it in a pot and continue to simmer for 20 minutes. Add an appropriate amount of salt and chicken essence to taste, sprinkle with wolfberries and continue to simmer for 5 minutes, then you can get out of the pot.
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The above seven dishes are all very good, so let's make them quickly. That's all for my sharing, if you like me, please follow me.