In three days, it will be the new year's Eve in 2019. The new year's Eve is the day for a family to have a reunion dinner and the first meal for the new year to welcome the Spring Festival, so what to eat for the new year's Eve dinner is very important. The little editor of this article has brought you 16 recipes that are most suitable for new year's Eve. Let's learn how to do it. Let's make a big meal for our family on New Year's Eve and make people noisy to celebrate the arrival of the Spring Festival.
How many dishes are suitable for 2019
Generally speaking, even numbers are OK.
Introduction to the sharing of 16 cooking methods and raw materials:
1、 Braised pork
Raw materials: 1 piece of pork with skin, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 2 sections of green onions, 2 slices of ginger, 2 anises, 1 piece of tangerine peel, 1 piece of cinnamon, 2 pieces of fragrant leaves, a little water and a little salt.
Practice:
1. After washing the meat, put it into the pot, pour in clean water, boil the pork over high heat for 15 minutes, remove the bleeding foam and cool it. Cut the cooled pork into small pieces.
2. Heat an appropriate amount of oil in the frying pan, add pork and stir fry for 5 minutes, stir fry the oil and then remove.
3. After washing the pot, add 2 tablespoons of water. After the water boils, pour in white sugar. When the white sugar becomes bubbles, put in the fried pork and stir fry twice, and then pour in soy sauce and cooking wine and stir fry together for 2 minutes.
4. Pour the meat into a casserole (or an iron pan for frying meat), add scallions, ginger, star anise, tangerine peel, cinnamon and fragrant leaves, then pour half a cup of water to soak the meat in the soup, add a little salt, cover the pot and simmer over low heat for 1 hour.
2、 Steamed cod with mushrooms
Steamed cod with mushrooms
Ingredients: 200g cod, 1-2 mushrooms, 10g red pepper, 10g shallot, 1 tsp cooking wine, 1 tsp steamed fish, 1 g soy sauce and 1 g salt
Practice:
1. Wash the COD and drain the water; Wash mushrooms, remove stalks and cut into thin slices.
2. Take a small bowl, add a spoonful of steamed fish soy sauce, then add a spoonful of cooking wine and a little salt, stir evenly to make a flavor juice.
3. Wash and chop the chili, and chop the chives.
4. Put the COD in the plate, put the sliced mushrooms on the COD, pour the prepared flavor juice evenly, put it into the steamer and steam for 6 minutes, then turn off the fire, open the cover, sprinkle the broken red pepper and the chopped chives, cover the cover and simmer for 2 minutes. The whole production process is so simple that you can enjoy healthy and delicious dishes without refueling or using too many kitchen utensils.
3、 Crab bean curd
Braised bean curd
Ingredients: 1 / 2 cup crab meat, 1 long piece of tofu, 2 green onions, 2 slices of ginger, 1 / 2 teaspoon of ginger powder
Accessories: (1) 1 tablespoon cooking wine, a little pepper (2) 1 / 2 tablespoon cooking wine, 1 / 2 tablespoon soy sauce, 1 / 4 teaspoon salt, 1 / 2 cup soup, 1 / 2 tablespoon Lake powder
Practice:
1. Cut one onion into small pieces and the other into pieces.
2. Saute the shallots, ginger slices and burnt yellow with 2 tablespoons of oil, remove them, then fry the crab meat with the remaining oil, add minced ginger and seasoning (1), stir well, and put them out for standby.
3. Cut tofu into long and thick slices, fry yellow on both sides with 3 tablespoons of oil, add crab meat and seasoning (2) and cook until delicious, then thicken it with water starch until the soup is thick, put it out, and sprinkle scallion on it.
4、 Sauteed three diced vegetables
Sauteed three diced vegetables
Raw materials: 100g potatoes, 100g carrots, 100g cucumbers, raw soy sauce, salt and oil
Practice:
1. Cut cucumber, potato and carrot into cubes and set aside. Blanch half the diced carrots with water.
2. Stir fry the oil in the bottom of the wok, add the other half of the carrots and potatoes, a little raw, and stir fry for three minutes.
3. Add boiled diced carrots and cucumber, add a little salt and stir fry for about half a minute.
5、 Steamed prawns with minced garlic vermicelli
Steamed prawns with minced garlic vermicelli
Raw materials: 200g shrimp, 100g Longkou vermicelli, 100g garlic, 50g cooking wine, 30g raw soy sauce, 15g salt and 20g scallion
Practice:
1. Open the back of shrimp, remove intestines, pour a little cooking wine and raw soy sauce and marinate for half an hour;
2. Peel and peel the garlic and cut it into minced garlic; Remove the oil from the pot. When it is 30% hot, add two-thirds of the minced garlic. Stir it over low heat to make it fragrant. If it changes color slightly, turn off the fire immediately, pour in the remaining one-third of the minced garlic and a little salt, and mix well;
3. Soak Longkou vermicelli soft, put them on the bottom plate, put prawns on the vermicelli, and evenly spread a layer of minced garlic on the shrimp meat. Pour the cooking wine and raw soy sauce of pickled shrimp meat, steam in the pot for 8 minutes;
4. Sprinkle scallion on the last pot, heat some hot oil and pour it.
6、 Stewed lamb chops with yam and medlar
Stewed lamb chops with yam and medlar
Ingredients: 300g lamb chop, 200g yam, 15g medlar, 100g carrot, green onion, ginger, cooking wine, pepper, salt and pepper
Steps:
1. Chop the lamb chop into small pieces; Carrot cutter; Peel yam, cut hob and soak in water
2. Put small pieces of lamb chops into a cold water pot, blanch and remove the foam
3. Add boiling water into another pot, add boiled lamb chops, scallions, ginger slices, cooking wine and pepper, bring to a boil over high heat, and then simmer over low heat for 40 minutes
4. Add yam, carrot and a small amount of salt and continue to cook for 15 minutes
5. Finally, add Chinese wolfberry for 5 minutes, start the pot and sprinkle a little pepper
7、 Sweet and Sour Spare Ribs
Sweet and Sour Spare Ribs
Ingredients: 300g spare ribs, 30g ginger, 30g garlic, 50g rock sugar, 20g vinegar, 15g salt, 15g white pepper and 15g white sesame
Practice:
1. After washing the selected ribs, put them into cold water and add crushed ginger to remove the fishy smell
2. After boiling, a layer of blood powder will float on the water surface and take it out. Pick out the spare ribs, wash them thoroughly with warm water and drain them.
3. Add vegetable oil into the pot and keep it on medium heat
4. Put the spareribs, garlic and sliced ginger into the oil and fry them slowly (if you like to bite, fry them for a while until they are golden)
5. Don't wash the pan for frying ribs. Take out the excess oil, leave only the bottom oil, and throw in two large pieces of rock sugar as sugar color.
6. Keep the fire low and don't worry. Fry until golden bubbles begin to appear on the surface of the sugar solution, and then rush into the boiling water immediately to terminate the heating process.
7. Add water until it can submerge the ribs. Add vinegar, salt and white pepper. The ratio of sugar to vinegar is about 1:1, and there should be a little more vinegar. In the process of cooking for a long time, part of the vinegar flavor will volatilize, leaving only the mellow aroma of vinegar. It's best to use Baoning vinegar or Zhenjiang balsamic vinegar. Old vinegar can't make delicious sweet and sour ribs. The amount of salt depends on the amount of ribs. When the proportion of soup is appropriate, add ribs
8. Make sure to turn to high fire to collect juice after cooking. In order to prevent touching the bottom of the pot, please continue to shake the pot and use the spatula with caution. The spatula will only separate the crisp ribs, bones and meat, and the garlic will be mashed to maturity
9. Boil until the juice is collected. Finally, sprinkle the fried white sesame and stir it out of the pot.
8、 Steamed perch
Steamed Perch
Ingredient: one bass
Accessories: 50g minced meat, 20g ginger, 30g garlic, 20g scallion, 50g dried radish, 30g sweet potato starch and 30g soy sauce
practice
Step 1: wash one bass (it has been slaughtered by the vendor).
Step 2: cut 45 & DEG on both sides of the fish; Oblique knife, about 2 cm apart, put a spoonful of cooking wine and a spoonful of salt on the fish. Wipe well and marinate for more than an hour.
Step 3: prepare shredded ginger, scallions and a small ball of minced meat.
Step 4: put an appropriate amount of shredded ginger, scallion and garlic into the upper, lower and belly of the fish. Before putting it into the steamer, insert the meat ball into the belly (so that the fish can remain full), sprinkle an appropriate amount of dried radish, and pour a spoonful of delicious soy sauce. Boil water in the pot, steam for 5 minutes, turn off the fire and steam for 5 minutes. (don't lift the lid during this process)
Step 5: prepare chopped radish, chopped garlic, scallion and 2 tablespoons of delicious soy sauce.
Step 6: after steaming the fish, heat oil in another pot, stir fry chopped garlic and dried radish.
Step 7: quickly mix in 2 tablespoons of soy sauce and the soup steamed by steamed fish, and finally thicken it with water starch. Hurry up here, or the soup will run out
Step 8: finally, pour the soup on the fish.
9、 Boiled meat
Boiled meat
Ingredients: 200g pork, 100g lettuce, 100g round lettuce, 20g green onion, 50g ginger, 50g garlic, 30g dry pepper, 20g pepper, 30g yellow rice wine, 30g starch, 15g salt, 20g sugar, 30g Pixian Douban sauce, 30g Douchi chili sauce
Practice:
1. 300g lean pork, washed and cut into flakes with a thickness of about 2mm
2, mix the yellow wine, salt and raw powder into raw meat slices, and marinate for 15 minutes.
3. Wash and tear the round lettuce into small pieces, peel and wash the lettuce and cut into slices
4. Blanch the lettuce slices in super hot water, remove the super cold water, and then drain the water
5. Put lettuce leaves and lettuce slices into a large bowl and set aside
6. Prepare scallion, ginger, garlic, dried pepper and pepper
7. Heat the wok, pour in an appropriate amount of edible oil, and stir fry Pixian Douban sauce and Douchi chili sauce until the red oil is fried
8. Then add onion, ginger and garlic and continue to stir fry
9. Then pour in an appropriate amount of water or soup, season with an appropriate amount of salt and sugar according to your personal taste, and bring to a boil
When the pot is boiling, put the pickled meat slices into the pot one by one and scald until cooked. Then pour the sliced meat and soup into a large bowl with lettuce and lettuce
10. In another pot, pour in an appropriate amount of edible oil, put the dried pepper section and pepper into the pot, fry the pepper into dark red and stir fry to give the flavor
11. Pour the hot oil and pepper into the meat slices, sprinkle appropriate amount of small scallion and sesame
10、 Farmhouse fried meat
Farmhouse fried meat
Raw materials: 500g pork, appropriate amount of red pepper, appropriate amount of sharp pepper, appropriate amount of green garlic, appropriate amount of garlic, appropriate amount of ginger, 1 tablespoon of raw soy sauce, 1 tablespoon of chopped pepper, 1 / 2 tablespoon of chicken essence and appropriate amount of oil.
Practice:
1. Wash and slice pork, cut green and red peppers into pieces, cut green onions into sections, slice garlic and cut ginger.
2. Heat the pot, pour in a little oil, heat the oil, and then add ginger and garlic powder to explode until fragrant.
3. Pour in sliced pork.
4. Stir fry until the streaky pork changes color, and add green garlic.
5. Stir fry evenly and add green and red pepper.
6. Continue to stir well and add chopped pepper.
7. Add raw extract.
8. Add a little chicken essence and stir fry evenly.
11、 Mapo Tofu
Mapo Tofu
Ingredients: 400g tofu and 50g minced beef; Seasoning: 30g bean paste, 20g black bean sauce, 2G salt, 2G chicken powder, 15g soy sauce, 10g yellow rice wine, 20g garlic powder, 300ml broth, an appropriate amount of Lake powder and 30g peanut oil; Ingredients: 30g minced garlic, 1g pepper noodles and 5g coriander.
1. First cut the tofu into 2cm cubes.
2. Put a little salt in clean water.
3. Put the cut tofu in water.
4. Soak for 15 minutes.
5. Then take it out for standby.
6. Heat the frying spoon, inject an appropriate amount of peanut oil and fry minced meat.
7. After the minced meat changes color, put it into Pixian bean paste and stir fry
8. Stir fry until fragrant, then add black bean sauce and stir fry
9. Stir fry the Douchi to make it fragrant, then add minced garlic and stir fry.
10. Then cook in yellow rice wine and stir well.
11. Stir fry the above ingredients, pour in the broth and bring to a boil.
12. Then add an appropriate amount of soy sauce.
13. Season with salt.
14. Then add tofu and bring to a boil.
15. Cook tofu for about 3-5 minutes.
16. Then add a little chicken powder to freshen it.
17. Thicken with starch.
18. At this time, the bottom of the pot should be pushed with a hand spoon while shaking the pot, so that the tofu will not paste the pot. When the starch is completely gelatinized, it can be out of the pot.
19. After loading, sprinkle a layer of pepper noodles evenly while hot.
20. Then sprinkle with minced garlic and a little coriander. If you don't like coriander, don't put it. This dish is now complete.
12、 Steamed potato ribs with black bean and pepper
Steamed potato ribs with black bean and pepper
Ingredients: 350g pork chops, 1 potato, 1 tbsp Douchi, 1-2 small red pepper, 1 chive, 2 slices of ginger, 2-3 cloves of garlic, 1 tbsp cooking wine, 1 tbsp light fresh soy sauce, 1 tbsp oyster sauce, 1 / 4 tbsp salt, 1 / 2 tbsp sugar, a little pepper and 1 tbsp starch
Practice:
1. Soak Douchi in cold water for 3 or 5 minutes, onion, ginger and garlic