The Spring Festival of 2019 is coming. On the eve of the third year, a family is expected to have a new year's Eve meal. So what kind of dishes should be made for the new year's Eve meal? It's better to list them in advance now and buy all the necessary ingredients together. What kind of dishes can I make for the new year's Eve meal? Xiaobian has prepared a menu for you, including cold dishes and hot dishes, which you are satisfied with.
Dinner menu in 2019: pine nuts, sugar and vinegar plain fish
Ingredients: plain fish, plain yellow snail, green bean, carrot, pine nut, sweet and sour juice
Production method:
1. Thaw the plain fish, and use peony flower knives on both sides of the plain fish. The section of the peony flower knife is arc-shaped, and the pattern of the turning knife is to push the fish with the inclined knife (or straight knife). During the processing, the inclined knife method is used to move the two sides of the fish body to the middle of the plain fish, and the blade is then leveled along the middle. Each piece is the same size, and the times of the two sides of the knife are equal. After the plain fish is fixed and heated, the turning over becomes the flower like.
2. Make sure the peony, flower, knife and plain fish are well prepared and fixed with toothpicks. Then adjust the crisp paste, wipe the whole fish with the crisp paste evenly, and all the flowers and knives and knives.
3. Open the packing bag and soak it for a while.
4. Defrost the quick frozen green beans.
5. Change carrot to knife for small Ding.
6. Put pine nuts in the oven and bake them for later use.
7. Add refined oil into the clean pot, heat to 5% heat in high heat, fry the plain fish fixed with toothpick, take out about 20 seconds. When the oil temperature rises to about 60%, put in the plain fish and fry for about 15 seconds, pour out the drained oil, take out the toothpick (when taking the toothpick, be careful to move slowly, be careful to damage the plain fish flower knife), and put the plain fish into the plate.
8. Add the refined oil into the clean pot. When the oil temperature rises to about 40%, pour in the plain yellow snail, green bean and carrot oil. Drain the oil.
9. Pour the sugar and vinegar juice into the clean pot, thicken and pour over the plain fish.
10. Clean the pot, add a small amount of water, add the sliced yellow snail, green beans and carrot dice to taste, thicken and pour over the plain fish in the sauce, sprinkle with pine nuts.
2019 dinner menu: Celery and Lily
Materials: Celery and Lily
Practice:
1. Wash celery and cut into small pieces obliquely. Boil the water in the pot, blanch the celery for about a minute, then drain it with cold water. Remove the black part of the lily, break it into small pieces, wash and drain.
2. Heat up the pot, pour in the oil and heat, blanch the celery, stir fry for a while.
3. Put in the lily, add salt to taste, quickly stir fry to taste, and turn off the heat immediately when you see the edge of the lily become transparent.
Menu of 2019 dinner: bean curd in cold sauce
Ingredients:
Tofu 250g, sesame oil, vinegar, coriander
Practice:
1. Shredded tofu, wash and cut into sections.
2. Cut the cilantro for use
3. Put the shredded tofu and coriander in the basin, add some vinegar and sesame oil, and stir them, then dish them out
2019 dinner menu: cold cucumber and beancurd
Ingredients:
A cucumber, a piece of beancurd, garlic, salt, sesame oil, chili oil, vinegar, soy sauce
Practice:
1. Beancurd bubbles about an hour in advance. Blanch the hair and then cool it.
2. Cut cucumber and beancurd, and garlic.
3. Put the cucumber, beancurd and garlic into the container.
4. Add salt, soy sauce, vinegar, sesame oil and chili oil to mix well.
5. Refrigerate for half an hour or so to make it taste better.
2019 dinner menu: stir fried celery with garlic and agaric
Ingredients:
Celery 200g, northeast black fungus 50g, salt right amount, garlic right amount, raw extract right amount, vinegar
Practice:
1. Cut garlic and celery into strips.
2. Pour water into the pot. When the water is boiling, add a spoonful of salt and a small amount of cooking oil. Pour in the northeast black fungus and celery, blanch them, and put them into cold water.
3. Pour some oil into the pot and heat to 80% for standby.
4. Prepare a bowl, pour in minced garlic, pour in hot oil, add half spoon salt, proper amount of balsamic vinegar, raw soy sauce, mix well.
5. Prepare a large bowl, pour in the agaric and celery, pour in the mixed bowl juice, mix well, and then serve.