The Chinese New Year's Eve dinner menu, as soon as it is made, the whole family loves to eat!

Stewed pork knuckle

Ingredients: 1 pork elbow, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of light soy sauce

Spices: star anise, cinnamon, bay leaves, cloves, grass fruits, nutmeg, Sichuan pepper, tangerine peel

Steps:

1. Let's clean this elbow first, I bought this elbow with foreleg meat, the skin is thicker, the tendons are more, and the lean meat is more, and the stew is more delicious;

2. After it is cleaned, blanch the water, pot under cold water, add green onion knots, ginger slices, and cooking wine to remove the fishy, skim off the foam after boiling, and then let it continue to cook for 8 minutes, so that the blood foam in the elbow can be completely boiled out;

3. After boiling, take it out and wash it with cold water;

4. Then we will prepare spices, star anise, cinnamon, bay leaves, cloves, grass fruits, nutmeg, peppercorns, tangerine peel;

5. We first pack these spices with spice packets and tie them tightly;

6. Turn on medium-low heat, we first add 2 handfuls of rock sugar and half a bowl of water to the pot, let the rock sugar heat and dissolve and heat up to caramel color, this process takes about 15 minutes;

7. Wait until the sugar color turns dark amber and pour boiling water immediately, then add the spice packet to cook it slightly to make it fragrant, and then add the elbow, cooking wine, green onion knots, and ginger pieces;

8. Then continue to add water, the amount of water should basically be able to submerge the elbow, so as to meet the long-term stewing, and the longer the stew, not only can the elbow be stewed until the skin is crispy and the meat is rotten, but the long-term high temperature can also decompose the fat in the elbow, so that it will not be greasy;

9. After boiling, turn to low heat, then cover the lid and simmer for 3 hours, remember to turn it during the period, "slow fire, less water, when the fire is enough, it is beautiful" is the 13-word secret of roasting meat, and the effect of low heat and slow simmering is not something that can be replaced by a pressure cooker;

10. When there is still some soup left in the pot after boiling for 3 hours, then we add salt and light soy sauce to it, then open the lid and collect the juice over medium-high heat, and scoop up the soup every few minutes and pour it all over the surface of the hoof; In about half an hour, the soup was almost ready

Four joy balls

Ingredients: minced pork, lotus root, sugar, cooking wine, light soy sauce, dark soy sauce, oyster sauce, water starch, salt

1. Peel the lotus root and slice it, then cut it into dices for later use, prepare 3 fat and 7 lean meat filling, put in the diced lotus root, add 1 tablespoon of sugar, half a tablespoon of salt, 2 tablespoons of light soy sauce, then add 1 tablespoon of cooking wine, an appropriate amount of chopped green onion, 1 tablespoon of oyster sauce, mix well with chopsticks, then add 2 tablespoons of water starch, and stir well.

2. Beat the bowl with your hands, about 5 minutes to make the meat more elastic, and then knead the meat filling into large balls, and then you can fry it after kneading.

3. Heat the oil pan to 6 into heat, put in the meatballs in turn, fry them over medium-low heat, turn the meatballs over from time to time, fry them for about 8 minutes, fry the surface until golden, and filter the oil to remove it.

4. Leave 1 spoon of bottom oil in the pot, add green onion and ginger slices to stir-fry, fry the fragrance of green onion and ginger over low heat, then put in the fried meatballs, pour in boiling water to cover half of the meatballs, pour in 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, 1 spoon of salt, cover the pot after boiling, turn to low heat and simmer for 20 minutes, so that the meatballs can simmer into the flavor. After 20 minutes, remove the meatballs and pour the broth over the meatballs.

White meat with garlic paste

Ingredients: 1200g of pork / 10g of Sichuan peppercorns / 20ml of cooking wine / 5 slices of ginger / 1 green onion

Sweet soy sauce: soy sauce 50ml / cinnamon 15g / brown sugar 30g / cumin 5g / star anise 10g / kaempfera 5g / salt to taste

List of red oil sauces: Sweet soy sauce 100ml / Red pepper oil 60g / Minced garlic 200g / Cooked sesame seeds 20g / Sesame oil 15ml / Ordinary soy sauce 2 spoons / Salt to taste / Essence of chicken to taste / Finely chopped green onion to taste / Green onion slices to taste / Cucumber slices to taste

Step 1: Wash the meat in a pot under cold water, add green onion knots, ginger slices, peppercorns, cooking wine, cover the pot, and cook until the pork is cooked through.

Step 2: Add 100ml of water to the milk pot, pour in 50ml of soy sauce, add brown sugar, cinnamon, kaempfera, cumin.

Step 3: Bring to a boil over medium-low heat, cook for another 15 minutes, then turn off the heat and strain out the sweet soy sauce for later use.

Step 4: During the cooking process, the pork is turned over and boiled thoroughly until it can be penetrated with chopsticks, then remove and let it cool for later use.

Step 5: Chop the garlic cloves into minced garlic and put them in a small bowl, then add soy sauce, sesame oil, salt, and chicken essence.

Step 6: Add sweet soy sauce, red oil chili, cooked sesame seeds and other sauces and stir well to taste, and the sauce of garlic and white meat is ready.

Step 7: Then start arranging, spread the green onion slices at the bottom of the plate first, and arrange the cucumber slices along the perimeter.

Step 8: Cook the pork and cut it into thin slices, beat a bowl of boiling water, put the meat slices through the water to remove the oil, and arrange the meat slices on top of the cucumber slices.

Step 9: Finally, drizzle the red oil sauce, sprinkle with chopped green onions, and the delicious garlic and white meat are ready to eat.

Stir-fried fungus with yuba

Ingredients: Appropriate amount of fungus, appropriate amount of yuba, 1 carrot, 1 cucumber, 2 green peppers, starch water

Seasoning: 1 tablespoon light soy sauce, 1/2 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon salt, a pinch of water

steps

1. We have to soak the fungus and yuba in advance to soften, and the cold water for 2 hours is about the same, so that the yuba will neither have a hard heart nor be rotten;

2. Then we prepare 1 carrot and 1 cucumber, peel and remove the head and tail, then cut it diagonally into small pieces, and finally cut it into thin slices, and then cut two green peppers, and the side dishes are ready;

4. Then we prepare another bowl, add a spoonful of starch and half a bowl of water to the bowl, mix well to make starch water, add a spoonful of light soy sauce, half a spoon of rice vinegar, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of salt, a little water, stir evenly and set aside;

5. Now that the yuba and fungus are also soaked, we will squeeze out the water in them first;

6. Heat the oil, fry the minced garlic and green onion to make it fragrant, then add the fungus and yuba to stir-fry together, the carrots in the side dishes are not easy to cook, we also add them in and fry them together for 2 minutes, fry until the carrots are slightly softer, and pour in the prepared sauce; Then add the cucumber and green pepper and continue to fry for 1 minute, and finally pour the starch water to hook it and it can be out of the pot;

Steamed Wuchang fish

Ingredients: Wuchang fish, appropriate amount of salt, cooking wine, green onions, ginger, millet spicy, green peppers, green onions, steamed fish soy sauce

Steps:

1. Let's cut the fish first, cut the head of the fish first, and then cut it from the direction of the back of the fish to the belly of the fish, until the tail of the fish, you can also use scissors to cut, the only thing to pay attention to here is that the position of the belly of the fish should not be cut off, leave a little bit, this is the main shape we do today, it is not good to put it on the plate;

2. Smear some salt on it, a little bit, let it marinate a little, pour some cooking wine, remove its fishy smell, marinate for 20 minutes, use this time we will cut some green onions and ginger, in fact, ginger shreds and ginger slices are OK, the main purpose is also to remove the fishy;

3. Cut some millet spicy and green peppers, then cut some green onion segments, and tear them in half with your hands, you will find that it will be rolled up naturally, and this one will be used last;

4. Now come to steam fish, steamed fish is to be steamed in hot water, because the fish is very easy to cook, if you want the meat to be tender, the steaming time can not be too long, you can turn off the fire in about 8 minutes, and pour out the steamed soup because it is very fishy;

5. Now start plating, put shredded ginger and green onions on the fish head, garnish the appropriate amount of green and red peppers, pour some steamed fish soy sauce, and then pour hot oil to complete

Hot and sour cucumber rolls

Ingredients: cucumber, chives, garlic, 3 spicy millet, light soy sauce, balsamic vinegar, salt

1. Clean all the ingredients, remove the head and tail of the cucumber, and then slide from one end to the other with a scraper.

2. Take out a cucumber strip and roll it on your fingers, then arrange it

3. Chop the millet spicy, mince the garlic, mince the chives, and then adjust a sauce, put soy sauce, balsamic vinegar and edible salt in the bowl

4. Sprinkle the chives, garlic and chili peppers evenly on the cucumber rolls, and then pour the sauce on them!

Boiled shrimp

Ingredients: 500g prawns / 2 garlic / 1 ginger / 1 green onion knot / 2 tablespoons balsamic vinegar / 1 tablespoon light soy sauce / 2 toothpicks

Step 1: Wash and slice the ginger, press the garlic into garlic paste, put the light soy sauce and balsamic vinegar garlic together and mix well to make a dipping sauce.

Step 2: Remove the shrimp line, add a scoop of water to the pot and boil first, put the ginger slices and green onions in the pot

Step 3: Put the shrimp in the pot and boil and pick it up, the shrimp in the pot has turned red and bent and floated on the water, which means that the shrimp has been cooked.

Oily oyster mushrooms

Ingredients: 500 grams of king oyster mushrooms, appropriate amount of red pepper, appropriate amount of green chili, appropriate amount of coriander, appropriate amount of chives, appropriate amount of garlic.

1. Clean the oyster mushrooms, cut them in half, put them in a pot and cook them and let them cool!

2. Tear the boiled oyster mushrooms into strips, cut the red and green peppers into sections, cut the coriander and chives into sections, and mince the garlic

3. Put the red and green chili peppers into the king oyster mushrooms, and then add the seasoning minced garlic, salt, chicken essence and chili powder

4. Put the chives and coriander into a pot, then add 2 tablespoons of vinegar, a little sesame oil and mix well, heat the oil, and pour the oil on the chili powder and minced garlic when it is hot!

White-cut chicken

Ingredients: 1 chicken; Table salt; Ginger; Scallions; Garlic; Rice wine; Soy sauce; Vinegar; monosodium glutamate

How to make it:

1. Clean the chicken that has been processed, then lay the chicken flat on the operating table, and press it with the palm of your hand at night. The purpose of this is to crush the ribs of the chicken. Then use the back of the knife to break the leg bone on top of the foot joint and stuff it into the abdominal cavity. Bend the head of the chicken under the wings. Peel 20 grams of ginger, pat it loose with a knife, and 5 grams of peeled veteran chop finely. Knot the green onion and chop the garlic with a knife. Prepare an empty bowl, add soy sauce and monosodium glutamate to the bowl, mix well, add minced ginger, minced garlic and rice vinegar and mix well, as a dipping seasoning when eating. Set aside the prepared sauce for later use.

2. Add water to the pot, the amount of water is best to submerge the chicken body, put in refined salt, green onion knots, ginger pieces, boil the fire, boil the water with a strong fire, put in the chicken and rice wine, cover the pot, and cook with a strong fire for about 8 minutes after the water is boiled again. In the meantime. The chicken can be turned over. When finished, remove the pot from the heat. When the soup is at room temperature, remove the chicken and chop it into pieces. The chicken body is stacked in the middle of the plate, the fattest chicken breast is placed on the top, the chicken feet, chicken head, chicken wings, etc. are placed on the edge of the pot, and then the muscles and dipping sauce are served together and can be eaten.

Lotus root pork rib soup

Ingredients: One and a half pounds of pork ribs, cut into sections and blanch them in boiling water. Two catties of lotus root (flour lotus root with nine holes on the edge), cut into small pieces or cut into sections, and then break it with a knife. Old ginger everything, smashed with a knife. 4. About 20 peppercorns. 2 tablespoons of rice wine. Salt to taste.

Method: First put it in a saucepan and simmer it over low heat for 40 minutes, or press it in a pressure cooker for 20 minutes, then put in the pork ribs, boil to remove the foam, then put cooking wine, peppercorns, old ginger, change to low heat and simmer for one hour after boiling, add salt and continue to simmer for one hour.