Sihai network

What are the highlights of new year's Eve dinner? The recommended recipes are attached

New year's Eve dinner is the climax of new year's activities. Every new year's Eve, the scene of everyone's new year's Eve dinner will be aired on the Internet. It can be said to be colorful and extremely comfortable! So do you know what's special about eating New Year's Eve dinner? Here are some special recipes for Chinese New Year's Eve. Let's have a look!

It is a great happiness that the care and efforts of raising children in the past have not been in vain, and the younger generation can take this opportunity to express their gratitude to their parents for their upbringing. In fact, with the progress of the times, this ancient tradition is also facing severe challenges. Many people have to choose not to go home for the new year under the pressure of life, which also makes the new year's Eve dinner empty talk.

As the saying goes, hit a thousand, scold ten thousand, and have a meal in the evening. According to the traditional customs of Chinese people, the new year's Eve meal is very particular about eating, usually wonton, dumplings, long noodles, Lantern Festival and so on.

Wonton

Eating wonton at the beginning of the new year. It is said that Pangu created the world, so that 'the light and clear floating of Qi is heaven, and the heavy turbidity of Qi is earth', ending the chaotic state, and then there is the four directions of the universe. Then take the homonym of "wonton" and "Hun hoarding", which means full hoarding of grain.

Dumplings

It is one of China's traditional foods. Also known as flat food or boiled pastry. In ancient times, there were only wonton but no dumplings. Later, wonton was made into a crescent shaped dumpling. In the Tang Dynasty, the habit of eating dumplings has spread to remote areas of China. On New Year's Eve, as soon as the sound of twelve o'clock sounded, they began to eat dumplings. Therefore, it was the time of midnight, taking the alternation between the old and the new, and the meaning of the coming of midnight.

Long face

Also known as longevity noodles, eat it in the new year and wish longevity for a hundred years. All pasta in ancient times were called cakes, so soup noodles were also called soup cakes at first. The first pieces of noodles were not rolled or pressed, but mixed noodles and tore pieces into the pot by hand, which was similar to the practices of 'crow head' and 'monkey ears' eaten in the north. After the Tang Dynasty, we began to roll noodles with chopping board, and then we gradually had long noodles, short noodles, dry noodles, plain noodles, meat noodles and vermicelli & hellip& hellip;

Yuanxiao, also known as Tangyuan, is common in the south. It is made by rubbing glutinous rice into a circle (filling with different flavors can be added), and then cooking in a pot, which means round and round. Lantern Festival is usually the staple food for breakfast or new year's dinner. It is very popular in restaurants, hotels and homes.

Many places also match some non-staple food when eating New Year's dinner. If you want to get a lucky mouth. Eat jujube (early spring), persimmon (good luck), almond (happiness), tofu (family photo), three fresh vegetables (auspicious sunshine), peanuts (immortality), New Year cake (New Year cake, higher year by year) & hellip& hellip; Of course, there are more varieties of new year's Eve dinner. The best dishes you can see in about a year are put on the table.

According to the traditional folk customs, the eating customs of new year's Eve dinner in China are different: people in the North eat dumplings, people in the South eat rice dumplings and Shuimo New Year cake, and people in Jiangsu, Zhejiang, Fujian and Guangdong eat yuanxiao, fried or boiled on the first day of the new year; People in Zhangzhou, Fujian Province eat raw garlic and preserved eggs on the morning of the first day of the lunar new year; Chaozhou people in Guangdong eat the local unique 'rotten round' on the first day of the first day; Hui people eat noodles and stew on the first day of the first lunar month and dumplings on the second day of the first lunar month.

Rice cake

The custom of eating New Year cakes during the Spring Festival flourished in the Song Dynasty and the Ming Dynasty. Eating New Year cake, from the auspicious meaning of "every year (sticky) high (cake)", deduces the meaning of rising every year.

Eat fish

Eating fish during the Spring Festival is fastidious, which indicates that there is more than every year, so eating fish during the Spring Festival is a custom of old Beijingers

Several new year's Eve meals:

Five blessings at the door

Ingredients: 600g Chinese Cabbage (white stem), 200g pork tripe, 250g grass shrimp, 250g squid (fresh), 100g sea cucumber, 50g ham, 75g mushroom (fresh), 50g

Seasoning: 5g salt and 4G pepper

Method: 1. Wash the cabbage, cut into large pieces, fry it with 2 tablespoons of oil, and then put it into the stew cup;

2. Cut pork tripe into strips;

3. Scald the squid after cutting flowers and remove it;

4. Wash the sea cucumber, remove the fishy smell first, and then cut into thick pieces;

5. Cook the ham first and then take out the slices;

6. Soak the mushrooms, remove the stems, and place them on the Chinese cabbage;

7. Cut off the whiskers of prawns, scald them and take them out for standby;

8. Put the seasoning into the stew cup, move it into the electric pot or steamer and steam for 40 minutes, then put in the grass shrimp and steam for another 5 minutes.

the spring comes in full form

Ingredients: 300g pork tripe, 100g squid (fresh), 200g chicken leg, 150g pork leg, accessories: 50g mushroom (fresh), 50g bamboo fungus (dry), 50g lettuce, 50g rape

Seasoning: 10g oyster sauce, 15g vegetable oil, 4G salt, 5g white granulated sugar and 3G pepper

Method: 1. Wash the pig belly, cook it first and then slice it; 2. Cut squid flowers, scald them and remove them for reuse;

3. Cut pig tendon meat (pork leg meat) and chicken leg, scald the blood and set aside;

4. Soak mushrooms and bamboo fungus, remove the pedicle and cut into small pieces;

5. Boil the lettuce and cut it into strips;

6. Scald the rape and then shower for standby;

7. Put pig tripe, squid, chicken leg, pork tendon and abalone in a sand pot, add all seasonings, cook for 10 minutes, then add mushrooms, bamboo fungus and bamboo shoots, simmer over low heat for half an hour to make them completely cooked, soft and delicious;

8. Put in rape, cook it and remove it for consumption

Round and round

Main ingredients: 1000g glutinous rice, auxiliary ingredients: 200g raw bacon, 150g eggs

Seasoning: 5g pepper powder, 5g salt, 100g green onion and 20g ginger

Methods: 1. Soak the glutinous rice in warm water for 2 hours and steam in the cage for 40 minutes; 2. Cool the glutinous rice and add eggs when it is warm;

3. Cook the bacon first, and then cut it into small pieces;

4. Cut scallions, peeled and minced ginger; 5. Put all the ingredients into the glutinous rice, add pepper powder and salt (according to your taste) and mix well (after mixing well, dig a small piece and bake it in the microwave for 30 seconds to try the taste, mainly raw eggs, which can also be eaten, but it needs good gastrointestinal function).

6. After mixing evenly, wet your hands with water, then take about 25g and pinch it into a circle.

may you always get more than you wish for

Ingredients: 1 Yellow River carp weighing about 750g ingredients: shredded mushrooms, shredded winter bamboo shoots, 30g green onions, ginger and garlic, and 1 egg

Seasoning: 1000 grams of salad oil (about 100 grams), 50 grams of raw flour, 10 grams of cooking wine, refined salt, monosodium glutamate and soy sauce respectively, and an appropriate amount of high soup. Methods: 1. Remove the scales, gills and internal organs of carp, wash them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes.

2. Stir eggs and powder thicken into a paste, put it on the fish, put it into a hot oil pan of 70 ~ 80% (150 ℃ ~ 200 ℃), and fry until golden yellow and mature. 3. Leave a little oil in the pot, stir fry the ingredients of green onion and ginger, put in a little soup and seasoning, and then put the fried fish into the soup and cook it thoroughly.

Good luck comes first

Ingredients: 400g silver carp head, 200g tofu

Seasoning: 5g ginger, 10g green garlic, 10g cooking wine, 10g bean paste, 10g soy sauce, 5g sweet flour paste, 5g salt, 3G pepper, 2G starch (corn), 3G each

Methods: 1. Wash the fish head, wipe it dry, cut it open, cut it into 4 large pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;

2. Cut the tofu into thick slices, fry it in oil, put it into a durable cooking pot or casserole, and put the fried fish head on the surface;

3. Stir fry minced ginger with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well, bring to a boil, pour into the pot, fire and boil, and cook over low heat for 40 minutes to make it delicious;

4. When the soup is slightly dry, pour a little water starch to thicken the soup to make it slightly thick. Finally, sprinkle it on the garlic section, roll it slightly, turn off the fire and remove it for consumption.

Happy tonight

[materials] 200g pork tenderloin, 2 eggs, 80g agaric (soaked hair), 40g cucumber and winter bamboo shoots, 2tsp soy sauce, 4G ginger powder, 1tsp oil, 1tsp salt and 1tsp cornflour

[practice] 1. Wash and cut pork tenderloin into pieces, mix well with cornflour and marinate for a while. Knock the eggs into a bowl to break up, wash and slice the cucumber, peel and wash the winter bamboo shoots, blanch and drain after slicing.

2. Put oil in the pot, when it is 50% hot, pour in the egg liquid, stir it with a spatula when it solidifies, and put it out for use.

3. Leave hot oil in the pot, saute the minced ginger, put in the tenderloin meat slices, quickly stir fry until cooked, then put in the agaric, cucumber and bamboo shoot slices in turn, stir fry for 2 minutes, pour in the raw soy sauce and add salt, stir fry for 1 minute, then put the broken eggs and stir well.

may you always get more than you wish for

[ingredients] 1 bass, 1 tbsp soybean paste, 8g chives and ginger slices, 3G green and red peppers, appropriate amount of salt, 2 tsp cooking wine and 1 tbsp oil

【 practice 】 1. After the bass has its internal organs and gills removed and the scales scraped (you can let the fishmonger do it for you), cut the back of the bass, coat the fish with salt and cooking wine, marinate it for about 5 minutes, stuff the fish belly with shallots and ginger slices, put it on the plate and then apply soybean paste.

2. Boil the pot with water, put on the fish plate, cover and steam for 10 minutes. Shred green and red peppers during fish steaming time.

3. Heat the oil until 60% hot, pour it on the surface of steamed bass, and then decorate it with shredded green and red pepper.

Oyster luck

[ingredients] 350g beef, 30g green pepper, 2tsp oyster sauce, 1tsp sugar and salt, 1tsp cornstarch, 3G ginger powder, 1tsp cooking wine and 2tsp oil

[practice] 1. Wash and dice the beef, add cornflour, cooking wine and 1 / 2 teaspoon salt, mix well and marinate for a while. Wash the green pepper and remove the pedicle. Gently pat it flat with the back of the knife and cut it into small pieces. Wash the ginger and cut it into pieces for standby.

2. Put oil in the pot, burn it until it is 60% hot, add ginger and stir fry diced beef until it changes color.

3. Add oyster sauce, sugar and remaining salt in turn, stir fry well, then add green pepper, stir fry until the green pepper is cut off, and then serve out.

Prosperous New Year

[materials] 800g spare ribs, 5g ginger slices, 2tbsp soy sauce, 1tbsp oil and flower carving wine, 3G cinnamon and star anise, 1 / 2tsp salt and 1tsp sugar

【 practice 】 1. After washing the ribs, cut them into short and similar segments, put them into clean water, boil them until bleeding water, and remove the drain for standby.

2. Put oil in the frying pan. When it is 60% hot, saute ginger slices, add ribs and stir fry until golden and slightly burnt.

3. Add flower carving wine, soy sauce, sugar and salt in turn, stir well, add star anise and cinnamon, pour in boiling water without spareribs, adjust the medium fire and simmer for about 12 minutes, then open the fire until the soup will dry out of the pot. When placing the plate, the spareribs can be placed in a circle like blooming roses.