The Chinese New Year's Eve dinner menu has been prepared, 8 dishes and 1 soup, meat and vegetarian with high nutrition, learn to follow it directly

1. Chilled celery peanuts

Ingredients: peanuts, celery, carrots, ginger, star anise, Sichuan pepper, bay leaves, nutmeg, salt, light soy sauce, oyster sauce, sugar, chicken essence, sesame oil

1. Soak the peanuts in water one night in advance, so that the soaked peanuts are full of particles, which can not only reduce the cooking time, but also make it easy to absorb the flavor.

2. Add an appropriate amount of water to the pot, add ginger, star anise, pepper and other ingredients, then add two tablespoons of salt, then boil the soaked peanuts over high heat, turn to medium-low heat and continue to cook for 15 minutes, then turn off the heat, don't rush to take it out, so that it will cool naturally in the pot, and the peanuts will be more flavorful.

3. Add an appropriate amount of water to another pot, bring to a boil, add the diced carrots and celery cut in advance, and cook over high heat until they are broken, remove them and put them to cool for later use.

4. Take out the peanuts with a colander and put them in the basin, pick out the big ingredients, then put the celery and carrots into the basin, add light soy sauce, oyster sauce, salt, sugar, chicken essence, sesame seeds, sesame oil, grasp and mix evenly and then serve on the table.

2. Pork liver in brine water

Ingredients: pork liver, green onion, ginger and garlic, star anise, Sichuan pepper, bay leaves, dried chili, salt, light soy sauce, cooking wine, balsamic vinegar, sesame oil

1. Put the fresh pork liver in a basin and rinse it with long running water for 30 minutes to initially remove the blood and fishy smell.

2. Add water to the pot, blanch the pork liver in a pot under cold water, put in cooking wine to remove the smell, skim off the floating powder after boiling over high heat, remove the pork liver and rinse it with water.

3. Add water to the pot, put in green onion ginger, Sichuan pepper, star anise, dried chili pepper and other ingredients, boil over high heat and add pork liver, then add a little salt to increase the bottom taste, then turn to medium-low heat and cook for 20 minutes, turn off the heat and simmer for another 20 minutes.

4. Remove the pork liver from the pot, let it cool naturally, and then cut it into thick slices and put it on a plate.

5. Put garlic, light soy sauce, balsamic vinegar and sesame oil in a bowl, stir well, serve with the pork liver on the plate, and dip it.

3. Cold beef

Ingredients: beef shank, green onion, ginger and garlic, coriander, cooking wine, star anise, cinnamon, bay leaves, dried chili, light soy sauce, balsamic vinegar, sugar

1. Soak the beef tendon in water for 30 minutes, fully soak the blood water in the meat, then put it in a pot under cold water, add cooking wine to remove the smell, boil over high heat, skim off the foam with a spoon, and then put in green onions, ginger, star anise, cinnamon and other ingredients, cover the pot and turn to low heat and cook for 60 minutes.

2. Take out the beef and let it cool, then put it in a fresh-keeping bag and freeze it for 2 hours, so that it should not be broken up when slicing. Eat as much as you want, cut as much as you want, and put the unfinished food into a fresh-keeping bag and put it in the refrigerator.

3. Put a little base oil in the pot, heat the oil, add the minced garlic and dried chili peppers, pour it into the bowl over low heat and fragrant, then add light soy sauce, balsamic vinegar and sugar, and dilute it with a little cold and white, otherwise it will be easy to be salty.

4. Pour the seasoned sauce into the beef, add a handful of coriander to garnish with the color, stir evenly and serve on a plate.

Fourth, the peacock opens the screen of steamed fish

Ingredients: Wuchang fish, green onion and ginger, salt, sugar, light soy sauce, steamed fish soy sauce, oyster sauce, chicken essence, cooking wine

1. Prepare a fresh Wuchang fish to be slaughtered and cleaned, and pay attention to the black mucous membranes on both sides of the fish's abdomen must be removed, otherwise the fish will taste particularly fishy.

2. Prepare the ingredients. Slice half of the green onion and half of the shredded, wash and slice the ginger.

3. Cut off the head and tail of the fish, cut off the fins, and then cut from the back of the fish to the belly of the fish, pay attention not to cut off the abdomen, and then cut the second knife with one finger at intervals, as an example, to change the fish to the knife.

4. Put the fish with the changed knife into the basin, add a little cooking wine and green onion and ginger slices to remove the fish, then add a little salt to grasp and mix evenly, and marinate for 10 minutes to taste.

5. Put the fish on the plate according to the shape of the peacock opening screen, and place the fish head in front as a "peacock head".

6. Add water to the steamer, put in the pomfret and steam for 8 minutes after boiling, turn off the heat and simmer for another 2 minutes.

7. Take the steamed fish out of the pot, pour out the steamed water, pour the steamed fish soy sauce, sprinkle a handful of shredded green onions, then heat the oil in the pot, the oil temperature is heated to 8, and pour it on the shredded green onions to stimulate the fragrance.

5. Shredded pork in Beijing sauce

Ingredients: pork lean, green onion, tofu skin, sweet noodle sauce, egg, sugar, salt, sesame oil, starch

1. Select a piece of pork meat or tenderloin, cut it into 0.2cm thick slices along the texture of the meat, and then cut it into thick and consistent shreds, and then soak it in water for 20 minutes to fully soak the blood in the meat.

2. Cut the green onion into moderate length segments, split the green onion core from the middle, and cut the outer layer of green onion into shredded green onions for later use. Cut the tofu skin into pieces about 8cm square, and stack them neatly for later use.

3. Drain the shredded meat, add a little salt and mix evenly, then add an appropriate amount of water, grasp and mix until the pork completely absorbs the water, then beat an egg and grasp it well, add a handful of cornstarch to starch, and finally seal a spoonful of cooking oil to prevent the shredded meat from sticking.

4. Pour oil into the pan, heat the oil to 5 when the oil is hot, and then immediately use chopsticks to slide it away to prevent sticking, and remove the oil immediately when the meat is smooth until it changes color and turns white.

5. Leave a little base oil in the pot, add a handful of chopped green onions and stir-fry until fragrant, add sweet noodle sauce to stir-fry to make the flavor, add a spoonful of water, a little sugar and monosodium glutamate, boil the sauce viscous and bubbly over high heat, put in the smooth shredded meat, stir-fry a few times, pour in a little wet starch to thicken, so that the sauce is evenly wrapped on the shredded meat.

6. Drizzle a few drops of sesame oil and stir-fry evenly, spread the shredded green onion on the bottom of the plate, then put the shredded meat into the plate, and finally don't forget to put the cut tofu skin on the side of the plate.

Sixth, thriving

Ingredients: Egg, shrimp, Japanese tofu, salt, cooking wine, pepper, light soy sauce, steamed fish soy sauce, shallots

1. Marinate the shrimp in cooking wine, light soy sauce and pepper to remove the smell, then cut the Japanese tofu into thick slices of about 1cm and arrange them along the edge of the plate.

2. Beat 2 eggs into a bowl, add a little salt and beat well, then add 1:1 warm water with egg mixture, and beat evenly with chopsticks.

3. Slowly pour the egg mixture into a plate filled with tofu, then seal it with plastic wrap to prevent the steam from dripping, steam in a pot with boiling water for 8 minutes, solidify the eggs, and then put the marinated shrimp and steam for 4 minutes.

4. Pour some steamed fish soy sauce out of the pot, sprinkle with a handful of minced shallots, then pour hot oil to stimulate the fragrance, and serve on the table.

7. Pot wrapped meat

Ingredients: pork loin, carrots, green onion and ginger, salt, cooking wine, potato starch, sugar, orange juice concentrate

1. Cut the pork into coin-thick slices and soak it in water for 20 minutes to fully soak out the blood in the meat and remove the fishy smell.

2. Drain the pork, add a little salt and cooking wine, mix evenly, and set aside to marinate for 10 minutes.

3. Grab two handfuls of potato starch and put them in a bowl, and add water to soak for 15 minutes to soak them thoroughly.

4. Wash and peel the carrots and ginger, first cut them into thin slices, then cut them into thin strips, cut the green onions into sections and split them from the middle, remove the green onion cores, and also cut them into thin strips.

5. Pour out all the water in the bowl, pour the wet starch at the bottom of the bowl into the meat slices, grasp and mix well, and make the starch fully wrapped on the meat slices.

6. Pour wide oil into the pot, heat the oil to 5 hot, slowly put the meat slices into the pot one by one, fry until it bubbles and floats, and remove the oil.

Raise the oil temperature to 8 hot, add the meat slices and fry again, fry until golden brown and crispy, and remove the oil.

7. Leave the bottom oil in the pot, add sugar, rice vinegar, orange juice, a little salt, boil over high heat to make it thick and foamy, add the shredded green onions, ginger and carrots cut in advance, and then add the fried meat slices, stir-fry evenly to get out of the pot and put on the plate.

8. Stir-fry lotus root slices

Ingredients: white lotus root, ginger and garlic, white vinegar, salt, sugar, green and red peppers

1. Wash and peel the lotus root and cut it into thin slices, rinse it twice with water to rinse the starch on the surface of the lotus root.

2. Prepare the ingredients, wash and peel a small piece of ginger and cut it into minced pieces, pat 3 garlic pieces with a knife, chop them into minced garlic, wash and chop the green and red peppers.

3. Add water to the pot, pour in the lotus root slices to blanch after boiling, add a little white vinegar to prevent the lotus root slices from changing color, and boil until they are broken.

4. Add a little base oil to the net pot, add the cut ingredients and stir-fry until fragrant, then pour in the lotus root slices and stir-fry a few times, cook a spoonful of white vinegar along the edge of the pot, a little salt and sugar to taste, stir-fry evenly and then put it out of the pot and put it on the plate.

1. Stewed chicken soup

Ingredients: local chicken, ginger, shallots, salt

1. After removing the head and tail of the slaughtered chicken, rinse it with water several times, wash and slice the ginger, and wash the shallots and tie them into onion knots.

2. Add enough water to the pot, put the chicken in the pot with cold water, boil over high heat, skim off the foam with a spoon, add the cut ginger slices and shallots to remove the fishy flavor, then cover the pot, turn to medium-low heat and simmer for 2 hours.

3. When the time is up, add a little salt to taste, so that the original and fragrant stewed chicken soup is ready.