Sihai network

What's better for new year's Eve dinner? Top 10 recipes of new year's Eve meal

Spring Festival is coming, all kinds of banquet dishes are learning. The most important thing in the family feast is red hot dishes, just like the red hot days, adding a festive atmosphere to the festival. Chinese New Year's Eve dinner the family sit together eating Chinese New Year's Eve dinner, watching the Spring Festival Gala, is it very happy?

1、 Chicken leg with saliva

Ingredients: 1 chicken leg, 10g peanut kernel, a little cooking wine, a proper amount of white sesame, 3G salt, 1g sugar, 4G soy sauce, 6G vinegar, 5g shallot, 1psp chili oil, 2pcs ginger, 1psp sesame oil

1. Wash the chicken legs, put cold water into the pot, add ginger slices, cooking wine, turn to medium low heat after boiling over high heat, boil for 10 minutes, turn off the heat and simmer for 5 minutes

2. The stewed chicken legs are cooled and then immersed in the prepared ice water to quickly chill

3. Remove the chilled chicken leg, drain the water, apply a layer of sesame oil on the surface, and dry it slightly

4. Mix vinegar, soy sauce, sugar and a little salt into sauce

5. Chop the chicken leg and set it. Sprinkle with chopped peanuts and cooked white sesame

6. Drizzle with sauce and chili oil, sprinkle with Scallion

2、 Shrimp in pot

Ingredients: 20 prawns, 2 celery, 1 cucumber, 3 mushrooms, 5g ginger, 5g garlic, proper amount of prickly ash, 5 dried peppers, 1 / 2 teaspoon vinegar, a little salt, 2 tablespoons tempeh, proper amount of corn oil, 3 tablespoons Douban sauce, 150ml high soup, 1 / 2 teaspoon white sugar

1. Cut celery and cucumber into small strips and mushrooms into 4 pieces

2. Cut ginger and garlic into foam and dry pepper into small sections; remove prawn line from prawn, fry prawn beard and prawn feet

3. Heat the pan with medium amount of oil, fry the prawns in golden color, not for a long time

4. In the other pot, fry a small amount of oil over low heat, then add dried pepper, Douban sauce, Douchi, minced garlic and ginger foam

5. Boil in stock, sugar and vinegar

6. Add mushrooms, celery and cucumber and cook for about 1 minute, then add shrimp and cook for about 1 minute

7. Take out celery, mushrooms and cucumbers and put them at the bottom of the bowl. Arrange prawns in circles one by one, pour in the juice, and sprinkle with celery leaves or coriander

3、 Spicy crab

Ingredients: 2 hairy crabs, 10g dried chili, a little prickly ash, a little ginger, a little garlic, a little bean paste, 3G salt, a little cooking wine, a little pepper, a little anise, a little cinnamon, a little sugar, 50g peanut oil

1. Clean the crabs, as shown in the figure, and insert chopsticks obliquely between the first and second bottom crabs' feet, so that the crabs will not move again

2. Open the lid, remove the cheek and heart of the crab, chop the crab, add salt, cooking wine and pepper and marinate for a while

3. Heat the pan with oil. When the oil is 6.7% warm, dip the cut of crab with dry starch

4. Deep fry in the wok and drain. Leave a little oil in the wok. Stir fry ginger and garlic slices

5. Add pepper, dried red pepper, star anise and cinnamon, stir fry with bean paste until red oil is produced

6. Pour in the fried crab, add salt, sugar and monosodium glutamate to taste, pour in a little sesame oil, sprinkle with coriander, and then smash it into a pot

4、 Fish head with minced peppers

Ingredients: 1 silver carp head, a little pepper, 1 tablespoon cooking wine, 1 / 3 tablespoon salt, 1 tablespoon white wine, half bowl chopped peppers, 1 tablespoon steamed fish and soy sauce, 2 tablespoons vegetable oil, 1 ginger, 2 shallots

1. Clean the fish head and cut it from the middle of the fish lip. Be careful not to cut it completely, and let it connect together. Make a few oblique strokes on the thicker part of the fish under the fish head for the convenience of taste

2. Sprinkle cooking wine, pepper and salt on the fish head, spread evenly, marinate for about 20 minutes

3. Pour high spirit into chopped peppers, mix well and set aside

4. Sprinkle a little vegetable oil on the surface of the marinated fish head and spread evenly

5. Slice ginger and scallion, spread them on the bottom of the bowl, and then put the fish head

6. Then spread the chopped peppers of step 3 on the fish head

7. Put a proper amount of water into the steamer, boil it, then put in the fish head, cover it, steam it for about 10 minutes

8. Take out the steamed fish head, pour out the surplus soup in the bowl, sprinkle with scallion, pour in the steamed fish and soy sauce, then heat up a proper amount of vegetable oil (a small amount of white smoke is emitted on the surface), and pour on it

5、 Sweet and sour carp

Ingredients: 1 carp, 1 egg, 2 tablespoons wheat flour, 1 tablespoon starch, 1 bowl water, 8 cloves garlic, 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, 1 tablespoon raw soy sauce, 1.5 tablespoon salt, 1.5 bowl water lake powder, proper amount of peanut oil

1. After the carp is cleaned up, take out the fishy ribs on both sides, and then use the knife to tilt at an angle of 45 degrees to evenly slice the fish

2. Add 1 tablespoon salt, and wipe the salt evenly on the fish by hand

3. Add 2 tablespoons flour, 1 tablespoon starch, 1 egg and 1 bowl of clear water into the bowl, mix into the paste and put the fish in it

4. Carry the tail and hang the whole fish on it

5. Take it out and sprinkle a layer of dry flour on both sides of the fish, and shake off the extra part

6. Put enough oil in the pot. When it's 70% hot, bend the fish into an arc and fry it over low heat. You can use two spatulas to hold the carp in shape when frying

7. Fry both sides until they are yellowish and the fish are well done, then fish out

8. Let the fish cool for a while, or let it cool through

9. Return to the pot and fry for the second time. Always use a small fire to prevent the skin from burning

10. Deep fry the fish until it's all dark yellow, then put it in the fish plate, tail up

11. In another pot, put a little oil on the low heat. When the oil is warm, add chopped garlic and stir fry until fragrant. Don't burn it so that the chopped garlic will paste

12. When smelling the smell of garlic, add half a bowl of water, 2 tablespoons of tomato sauce, 2 tablespoons of rice vinegar, 1 tablespoon of raw soy sauce, and boil

13. Pour in a small half bowl of water starch, mix well, add a small half spoon of salt, boil again and turn off the fire

14. Pour sweet and sour juice on the fish while it's hot and serve

6、 Braised pig's feet

Ingredients: Pig's hoof 4, onion 1, ginger 1, garlic 2, Sufu (red) 2, star anise 1, cinnamon 1, Xiangye 2, fennel seed 1 / 3 teaspoon, salad oil 2 tablespoons, candy 1, soy sauce 1 tablespoon, cooking wine 1 tablespoon

1. Put pig's hooves in water for more than 2 hours. Then wash it, remove the fur from the skin, and put it in cold water to boil the water. Do not cover the water. When the water turns white on all sides, remove the foam from the pig's hoof with boiling water

2. Put a proper amount of salad oil in the wok, add a proper amount of crystal sugar, and stir fry the sugar color over medium heat

3. Stir fry until the crystal sugar dissolves and the color turns to burnt yellow. Put in the pig's hoof, turn the heat to stir fry until the skin turns golden

4. Then add some old soy sauce, cooking wine, onion, ginger, garlic, star anise and cinnamon and stir fry

5. Put in some water. When the water boils, skim off the froth. Mash the tofu with sauce, and put the fennel and the leaves in the seasoning bag

6. Turn the lid on the back of the boiling pot and simmer for 2 hours. When simmering for 1 hour, put in some salt to mix the taste

7. After stewing for two hours, turn the heat to collect the juice. When the soup is almost dried, turn off the heat

7、 Sweet and sour spareribs

Ingredients: 500g pork chop, 50g sugar, 15g ginger, 40g vinegar, a little white sesame, 30g corn oil, 20g sugar, 10g starch, proper amount of water

1. 500g pork chop, 50g sugar, 15g ginger, 40g vinegar, a little white sesame

2. Drain the pig into cold water and boil it to remove the blood. When the water is boiled, remove the froth and take out the spareribs

3. Beat the ginger, crush the rock sugar, put the rock sugar in the cold corn oil and stir fry the rock sugar in a small fire

4. Pour in the pork ribs, stir fry until the sugar color is evenly wrapped on the ribs, put in ginger, continue to stir fry until the ribs are golden

5. Pour in hot water, not too much water, not more than ribs, as shown in the picture, cover the pot cover, turn the heat to simmer, and simmer until the water is dry

6, medium fire, pour sweet and sour sauce (white sugar 20 grams + vinegar 40 grams ahead of time) stir well.

7, medium fire, pour water and starch to thicken (starch 10 grams + water 40 grams ahead of schedule) quickly stir evenly, there is a sense of sticky can turn off the fire.

8. After packing, sprinkle with white sesame

8、 Vegetable balls in tomato sauce

Ingredients: 300g wheat flour, 1 carrot, 40g coriander, half steamed bread, 1 egg, proper amount of green onion, proper amount of ginger, 2G salt, proper amount of five flavor powder, proper amount of water, proper amount of salad oil, 2 spoons tomato sauce, 1 spoonful vinegar, 1 spoonful sugar, 1 spoonful starch

Proportion of eggplant juice: 3 tablespoons tomato sauce, 2 grams salt, 1 teaspoon vinegar, 2 teaspoons sugar, a small amount of clear water. After mixing, you can taste it, which is suitable for your taste. Then put in Shuidian powder to make the juice

1. Cut carrot into shreds, scallion and coriander, steamed bread

2. Pour the flour into the basin, add the chopped carrot, onion, ginger, coriander and steamed bread, then add the egg, salt and five spice powder, and add some water to make a thick paste

3. Put the oil in the pot. When it's 70% hot, put down the balls and fry until golden brown and ripe. Take out the oil and put it on the oil absorption paper to filter the oil

4. Tomato sauce 2 tbsp, salt 2 g, vinegar 1 tbsp, sugar 1 tbsp, starch 1 tbsp, appropriate amount of water to make tomato juice

5. Pour the mixed eggplant juice into the pot, boil until transparent, then turn off the heat, and pour over the fried meatballs

9、 Stewed Beef Brisket with tomato

Ingredients: 500g beef brisket, 2 tomatoes, 1 celery, a little pepper, 3 anise, 30 prickly ash, 20 anise seeds, 5g green onion, 1 ginger, 5 cloves garlic, 1tsp salt, 1tsp sugar, 1tsp cooking wine, 2tsp peanut oil, proper amount of water

1. Wash beef brisket and cut into large pieces, cut tomato, parsley, ginger, scallion and garlic

2. Blanch the cold water beef in the pot, blanch the bleeding foam, take out the warm water and wash it for use

3. Heat the pot and put the oil in it. Stir the chives, ginger, garlic, pepper, seasoning and fennel

4. Stir fry the fragrance, put in the parsley section to stir fry the fragrance

5. Stir fry the beef and cook the cooking wine

6. Put the stir fried beef into the pot and add enough boiling water

7. Stew for 1 hour with the switch of high heat and low heat to make the soup thick (the time can be determined by the old and tender condition of the brisket and the texture of the pot)

8. Season with chopped tomato, salt, pepper and sugar

9. Stew for another 5 minutes, until the tomatoes are soft and rotten and the red oil comes out

10、 Braised lion's head

Ingredients: proper amount of pork filling, 1 egg, starch, rape moss, salad oil, salt, ginger, onion, pepper, cooking wine, white sugar, rock sugar and soy sauce

1. Put 1 egg in the pork filling, some starch, pepper, salt, sugar, cooking wine, onion and ginger, mix well

2. Use chopsticks to stir in one direction for standby. This step is to make the lion's head taste good

3. Put on disposable gloves and grab a proper amount of meat filling. Note that lion's head is not kneaded into a ball, but thrown into a ball. The meat stuffing will become more and more sticky after repeated wrestling between two hands, and then it will naturally become a beautiful ball, which is not easy to be broken

4. Deep fry the oil pan to make the surface golden yellow and form a hard shell, then fish out the oil control

5. Leave the oil in the pan, saute the scallion and ginger, add more boiling water to boil

6. Pour in the soy sauce, add salt and sugar to taste