Chinese New Year's Eve Dinner: These 6 steamed dishes must be made! It means that the coming year will be prosperous, with high appearance and good taste

The first course, peacock open screen fish.

Ingredients: 1 Jinchang fish, cooking wine, ginger, millet spicy, carrots, green onion and cucumber, steamed fish soy sauce.

1. Prepare all the above ingredients, remove the gills and guts of the Jinchang fish, and clean it.

2. Cut cucumbers, carrots and ginger into oblique blades, cut millet spicy rings for decoration, and then cut green onions into shreds, and cut millet spicy into shreds, and soak them in salt water for later use.

3. Prepare a large plate, spread the ginger slices on the chassis, then change the fish to the knife, cut off the head, cut it from the back of the fish with scissors, do not cut off the abdomen, pay attention to the best slices are very uniform when cutting, and then put the fish meat on the appropriate amount of cooking wine after cutting.

4. Swing the fish head first, then unfold the fish meat in the shape of a peacock along the fish head, and then place the cut cucumbers, carrots, ginger, and chili rings in turn, so that the shape of the peacock comes out.

5. Put the soaked shredded green onion and chili rings around the fish head, then pour an appropriate amount of steamed fish soy sauce, steam for 8 minutes after the pot is put on the pot, and then heat the oil again, and pour it on the fish after the oil is hot.

The second course, crispy garlic shrimp.

Ingredients: 1 pound of Jiwei shrimp, 1 head of garlic, green onion, rice wine, light soy sauce, oyster sauce, sugar

1. Treat the shrimp you bought, cut off the long shrimp whiskers, then rinse them and dry them dry.

2. Cut a head of garlic into minced garlic, chop the green onion, then start to mix a sauce, put 15ml of oyster sauce, 10ml of light soy sauce and sugar in a bowl, stir it evenly into a sauce for later use.

3. We do an open-back treatment for shrimp, remove the shrimp line, then pat it with the back of a knife, then put the processed shrimp on the plate, pour 15 ml of rice wine to remove the smell, and steam it over high heat for about 8 minutes to take it out.

4. Heat the oil, add the minced garlic after the oil is hot, stir-fry and put it out for later use. Heat the oil again, bring the prepared sauce to a boil, and finally turn off the heat.

5. Pour the minced garlic and sauce over the steamed shrimp, sprinkle with chopped green onions and serve!

The third course, steamed pork ribs with pumpkin powder.

Ingredients: 500 grams of pork ribs, 1 pumpkin, 20 grams of steamed pork flour, green onion and ginger, oyster sauce, sugar, sesame oil, salt, cooking wine.

1. Prepare all the above ingredients, slice the green onion and ginger for later use, stew the pork ribs into pieces, and then soak them in water for 2 hours to remove the blood.

2. Take out the pork ribs, put them in a basin, add green onion and ginger, cooking wine, oyster sauce, sesame oil, sugar and salt and marinate for 5 to 10 minutes, then sprinkle with steamed meat flour.

3. Wash the outer skin of the pumpkin, cut it into an irregular zigzag shape at the top with a knife, remove the small hat, and remove the scoop from the inside of the pumpkin.

4. Steam the marinated pork ribs in a steamer for 1 hour, then take out the ribs, put them in a pumpkin cup, and continue to steam for 30 minutes.

5. When the time comes, the aroma of the pork ribs and pumpkin has been fully integrated, and it is ready to be eaten out of the pot, which is very nutritious and delicious!

The fourth course, the classic Lu dish steamed crispy pork.

Ingredients: 500g pork, 1 egg, cooking wine, starch, flour, five-spice powder, garlic, chives, chopped chili, light soy sauce, sugar, salt.

1. Prepare fresh pork belly and cut it into strips and put it on a plate for later use. Prepare a clean bowl, beat an egg, add starch, five-spice powder, appropriate amount of flour and salt to taste, and then stir well. Starch is best chosen sweet potato starch.

2. Put the meat slices into the filled batter and let it evenly coat the batter. Heat the oil in the pot, when the oil temperature is hot, put in the meat slices and start frying, fry until the color turns yellow, you can take it out, control the oil and set aside.

3. Prepare the minced green onion and garlic and chopped chili, heat the oil again, pour in the green onion, ginger and chili, then add an appropriate amount of light soy sauce and sugar and salt to taste, and finally add an appropriate amount of water and cook until the juice is rich and then turn off the heat.

4. Pour the juice evenly on the meat slices, put it in the steamer and steam it for about 50 minutes.

The fifth course, a product of tofu.

Ingredients: tofu, chicken, eggs, starch, cooking wine, salt; White pepper, soy sauce, chicken essence, sugar.

1. Prepare all the ingredients, crush the tofu into a pureed state, and cut the chicken into cubes for later use.

2. The chicken needs to be marinated, stirred with cooking wine, salt and pepper, and finally stirred with green onion and ginger water and egg white cornstarch.

3. Marinate the tofu, add salt and cooking wine, stir well, and then add 3 egg whites, sugar, white pepper and starch to marinate evenly.

4. Put the chicken in an oil pan and stir-fry, pour in an appropriate amount of soy sauce and green onion and ginger water and stir-fry for later use. Then put a layer of tofu and a layer of chicken on the plate, steam it for 2 minutes and then serve.

Sixth, steamed shredded carrots.

Ingredients: 1 carrot, appropriate amount of flour, appropriate amount of shallots and chili, appropriate amount of minced garlic.

1. Prepare all the above ingredients, shred the carrots, mince the chives, prepare a clean basin, pour a spoonful of cooking oil into the carrots and stir well, sprinkle with an appropriate amount of flour, and stir well.

2. Put an appropriate amount of water in the steamer, after the water boils, put gauze, spread the carrots evenly on the steamer, and steam for 5 minutes on high heat.

3. Heat the oil on the other side, add the minced green onions, garlic and chili peppers, stir-fry until fragrant, put them in a bowl, and then add light soy sauce to taste.

4. After the carrots are steamed, pour the sauce and stir to eat.