As the saying goes: "Whether you have money or not, go home for the New Year".For Chinese, the Chinese New Year's Eve meal is the most important meal of the year, no matter where you are, you must go home and have a Chinese New Year's Eve meal with your family, it is the end of the year and the beginning of the new year.
Chinese New Year's Eve dinner is the most important meal, every family hopes to have a good start to the new year, so this meal must not be sloppy, but preparing the Chinese New Year's Eve dinner is a particularly time-consuming and labor-intensive thing, the family often has to be busy for most of the day, and the cooking skills are not superb and are even more busy, today and everyoneShare 6 dishes of "lucky dishes", meat and vegetable matching, comprehensive nutrition, the whole family happily welcomes the New Year.
Chinese New Year's Eve Chinese New Year's Eve night, remind "6 dishes are not on the table, blessing does not enter the door", these 6 dishes are not only delicious but also have a good meaning, meaning that the Year of the Rabbit is prosperous, auspicious, reunited, more than every year, don't forget to serve today's Chinese New Year's Eve Chinese New Year's Eve and dinner to the table, don't forget the old tradition.
1.Wash the crucian carp, clean the black membrane in the belly, remove the gills, and change the fish with a flower knife.
2.Prepare some side dishes, green onions, ginger, dried chilies, star anise, coriander, and red pepper cut into small cubes.
3.The pot must be hot, then add cold oil, wait for the oil to smoke, then put in the fish, first fry the fish until it is set, then shake the pan, and wait until both sides are fried until golden, then put the fish out.
4.Put oil in the pot, put green onions, ginger and star anise in the hot oil and fry until fragrant, put the fish in, put in cooking wine, light soy sauce, less vinegar, and then add some dark soy sauce, then add enough boiling water, first boil it over high heat, then add some salt, sugar, coriander, simmer for 5 minutes on high heat, pick out the coriander, green onion and ginger inside, cover the lid and stew for 20 minutes, and the soup can be thickened.
1.Prepare three catties of pork, put it in the pot to burn the residual pig hair and fishy smell on the meat skin, clean the pork under cold water, then cut some ginger slices, cut the green onions into sections, put them in the pot, and then some cooking wine to remove the fishy, boil it over high heat, skim off the foam on it, and simmer for half an hour on medium heat.
2.Take out the pork, use a toothpick to tie a small hole in the pork skin, then pour dark soy sauce on the pork skin while it is hot, apply it evenly with your hands, let the pork skin color, smear each side of the pork with dark soy sauce, and let it cool and dry after all is done.
3.Cut some green onion slices, ginger shreds, put a piece of tofu milk, then put some sweet noodle sauce, oyster sauce, light soy sauce, dark soy sauce to color, cooking wine to remove the smell, and finally put some thirteen spices, chicken essence, sugar, and pepper, mash the tofu and stir evenly, so that the sauce is ready, put aside for later use.
4.Pour oil into the pot, put the pork in the oil pan with the pork skin facing down, fry it until the meat skin is golden brown, take it out and soak it in cold water for about 20 minutes, let the pig skin get tiger skin, and then cut it into half a centimeter thick slice with a knife, cut it all and put the meat slices into the seasoned sauce, grasp and mix evenly, and put the pork skin down into the bowl one by one.
5.Put plum cabbage on top of the pork, then pour the remaining juice on it, steam it for two hours on high heat, after steaming, continue to simmer in the pot for one night, when you want to eat, just buckle it on the plate.
1.Add 500 grams of flour to the basin, half of the dough is scalded with 150 ml of hot water, and the other half is mixed with 150 ml of cold water, stir into a flocculent shape, then mix the two noodles together, knead into a dough with moderate softness and firmness, cover the lid and let the dough rise for 20 minutes.
2.Prepare the filling below, boil water in a pot, cook the vermicelli, then take it out, add dark soy sauce, an appropriate amount of cooking oil, stir well, so that the vermicelli does not stick, and then use scissors to cut the vermicelli into small pieces.
3.Beat four eggs into the bowl, stir them with chopsticks, pour oil into the pot, fry the egg liquid into small pieces, prepare a carrot, cut it into small dices, a piece of tofu skin, cut it into small dices, a handful of leeks, cut it into small pieces, then add an appropriate amount of cooking oil, stir evenly with chopsticks to prevent the leeks from coming out of the water, add an appropriate amount of oyster sauce, light soy sauce, a spoonful of thirteen spices, a spoonful of chicken essence, two spoons of salt, stir well and the filling is ready.
4.After waking up the dough, knead it for a while, cut it into evenly sized agents, roll it into a round cake with a rolling pin, put two spoons of filling on top of the cake, then fold it in half, press it, and then pick up the cake blank, first pinch it along the edge into a circle to prevent the filling from being exposed.
5.Pour cooking oil into the pot, put the finished leek boxes into the pot one by one, turn them over frequently in the middle, and wait for the skin to be fried until golden brown, you can take out the oil control, the skin is crispy, and the filling inside is also very delicious.
1.Prepare a handful of dried yuba, soak it in cold water, cut it into long sections of about 5 cm after soaking, and then soak a handful of fungus with warm water.
2.Next, prepare the side dishes, the tomatoes are cut into small pieces, the two green and red peppers are cut into diamond-shaped pieces, the green onions are sliced, the ginger is sliced, and the garlic is sliced.
3.Beat an egg into a bowl, add an appropriate amount of starch and flour, add a small amount of water, mix into a thin batter that can be drawn, put the soaked yuba segments in, and let the yuba be coated with a layer of batter.
4.Pour cooking oil into the pot, slowly put the yuba in the oil heat, wait until it is slightly set, and then gently turn it to let the yuba be heated evenly, fry until the surface color of the yuba begins to turn yellow, take it out to control the oil, and fry the fried yuba again after the oil temperature rises, and fry it again until the surface is slightly yellow.
5.Leave the bottom oil in the pot, add the green onion, ginger and garlic slices and stir-fry, then pour in the diced tomatoes, stir-fry the soup, add an appropriate amount of water, pour in the green and red peppers, black fungus, quickly stir-fry until broken, then put in the bean curd, quickly stir-fry evenly, and wait for the soup to thicken.
1.Prepare a handful of beans, cut it into long sections of about 5 cm, and prepare an eggplant, cut it into long sections of about 5 cm, and put it in clean water after cutting it to prevent the eggplant from oxidizing and blackening, and it can also reduce oil absorption.
2.Prepare a red pepper cut into 5 cm long sections, cut the green onion into slices, chop the garlic into minced garlic, adjust the sauce below, add three spoons of light soy sauce to the bowl, a spoonful of dark soy sauce to color, a spoonful of oyster sauce, a spoonful of edible salt, a spoonful of chicken essence, a spoonful of thirteen spices, a spoonful of sugar for freshness, a tablespoon of cornstarch, then add an appropriate amount of water, stir evenly with chopsticks for later use.
3.Pour some more cooking oil into the pot, put in the beans after the oil is hot, until the beans are fried until the skin is tiger skin, then control the oil and take it out for later use, then put the eggplant strips in, turn on high heat and stir-fry quickly, fry the eggplant until it is slightly browned, and take it out to control the oil for later use.
4.Leave the bottom oil in the pot, add the green onion and garlic and stir-fry until fragrant, then add the red pepper, add the beans and eggplant, then pour in the seasoned sauce, fry the soup until it is sticky, and then turn off the heat.
1.Prepare a piece of fat and thin pork, first remove the skin of the meat, and chop it into a meat filling with a knife, which makes the minced meat more chewy to eat.
2.Prepare the green onion and cut the green onion into slices, cut the ginger into shredded ginger, put dozens of peppercorns, pour an appropriate amount of water into the pot, put in the green onions, ginger and peppercorns, turn off the heat after boiling, as long as the green onions, ginger and pepper water in it can be.
3.Next, start to adjust the filling, prepare five water chestnuts, chop them into powder with a knife, first put in half a spoon of thirteen spices, then put in a spoonful of salt, and then put the green onion and ginger water into the meat filling three times, stir the meat filling into a gelatinous state, then beat in an egg, put in an appropriate amount of cornstarch, and finally put in the horseshoe, stir evenly.
4.Pour oil into the pot, squeeze out the balls with your left hand when the oil is hot, slowly put them into the pot, fry the balls until they are slightly yellow, take them out and let them cool slightly, and then re-fry the balls until the appearance is browned.
Chinese New Year's Eve recipes are shared here, if there is a meal you like to eat, please hurry up and collect it, Chinese New Year's Eve according to the recipe, simple and trouble-free, here Xiao Dong wishes everyone a happy new year, the Year of the Rabbit auspicious.