Chinese New Year's Eve Chinese New Year's Eve dinner, these 6 dishes, steamed and steamed, two or three dishes in one pot, simple and delicious

The first course: steamed eggs with minced meat

Steps:

1. Beat 4 eggs into a bowl, add an appropriate amount of salt to beat up, then add the same amount of warm water, stir well, and steam over medium heat for 10 minutes.

2. Heat oil in the pot, add the minced meat, stir-fry the minced meat over low heat, add the minced green onion and ginger and stir-fry until fragrant, add an appropriate amount of light soy sauce, add an appropriate amount of oyster sauce, and stir-fry evenly. Drop two drops of dark soy sauce to color, stir-fry evenly, add an appropriate amount of water starch, bring to a boil over high heat, and turn off the heat after boiling.

3. Spread the fried minced meat on the steamed egg custard, and the steamed egg with minced meat is ready!

Second course: Steamed tofu with garlic

Directions:

1. Take a piece of brine tofu and cut it into small cubes 1 cm thick, 4 cm wide and 6 cm long. Then place the circle on a plate and crack an egg in the middle.

2. Add oil to the hot pan, add the minced garlic in the cold oil, fry the minced garlic over low heat until fragrant, turn off the heat after the minced garlic is fragrant, add an appropriate amount of sesame oil, and stir-fry evenly.

3. Spread the minced garlic on the tofu, pour in an appropriate amount of steamed fish soy sauce, and steam on high heat for 5 minutes. Once out of the pan, sprinkle with chopped green onions to garnish.

The third course: tamales

Directions:

1. After the pork belly is cleaned, cut into thick slices 5 cm long. Stir well with ginger slices, green onions, salt, five-spice powder, cooking wine, dark soy sauce, light soy sauce, sesame oil, water, and marinate for 30 minutes.

2. After the rice is wiped clean with kitchen paper, put it in the pot, add a star anise, and fry the rice over low heat until it is slightly yellow. Then use a wall breaker to beat rice noodles.

3. Put the ground rice noodles into the basin with the pork belly, add an appropriate amount of water, stir well, so that the pork belly is evenly covered with rice noodles, put the meat slices into the steamer and steam them in the pot, and steam them for 40 minutes. Turn off the heat and simmer for 3 minutes, then sprinkle with chopped green onions.

Fourth course: steamed rice cakes

Directions:

1. Blanch the yellow rice noodles with boiling water, stir with chopsticks while adding water, stir until there is no dry flour, put it in the pot and steam for 20 minutes.

2. Sprinkle a layer of red beans cooked in advance, then sprinkle a layer of scalded yellow rice noodles and steam over high heat for 20 minutes.

3. After steaming, cut into small pieces and arrange on a plate.

Fifth course: steamed lucky bag

Directions:

1. Blanch the tofu and cut it into squares with a side length of 10 cm for later use.

2. Mix with scrambled eggs, shrimp, leeks, salt, and cooking oil to make three fresh fillings. Spread the tofu skin on a cutting board, put in the vegetable filling and wrap it, and seal it with the blanched leek segments.

3. Add water to the pot, put it in the lucky bag and steam it in the pot, steam it on high heat for 5 minutes, turn off the heat, and then serve.

Sixth way: Flowers bloom and become rich

Directions:

1. Remove the scales, gills, and internal organs of the sea bass and clean them.

2. Cut the fish into 1 cm thick slices, and do not cut off 2 cm from the belly, so that the whole fish is connected. Spread evenly with shredded green onions, ginger, cooking wine, salt and marinate for 15 minutes.

3. Take a large dish, unfold the fish slices, place them on a plate, add new shredded green onions and ginger, and steam for 8 minutes.

4. Remove the shredded green onion and ginger from the fish, put in some new shredded green onion and ginger, put on the green and red pepper flakes, pour in the steamed fish soy sauce, and finally pour hot oil.