Simple New Year's Eve methods Five auspicious New Year's Eve methods are selected.

Ingredients preparation: Chinese cabbage, stirred pork stuffing, eggs, coriander, cooking wine, soy sauce, oil consumption, white pepper and cooking oil;

Practice steps:

(1) Add cooking wine, light soy sauce, oil consumption, white pepper, cooking oil and raw eggs to the meat stuffing, and stir them with chopsticks in one direction until they are evenly mixed.

(2) cleaning Chinese cabbage, cutting off leaves, boiling in boiling water for 40 seconds, taking out, cooling for later use, blanching coriander stems in exothermic water, and taking out for later use;

(3) Paving the vegetable leaves, putting the meat stuffing in the middle of the vegetable leaves, wrapping it into a blessing bag shape, and enclosing it with coriander stalks;

(4) Put the Chinese cabbage blessing bag into a steamer for steaming 15 minutes.

2. I am proud of myself every year:

Pride, like peacock fish, is the most suitable dish for holiday family dinners. It is not only beautiful in appearance, but also has a good intention of celebrating and reuniting. Moreover, the steamed fish is more delicious, tender, smooth and nutritious, and suitable for all ages. Spread the whole fish into a triumphant shape. It looks gorgeous and tasteful, and it's easy to make. Even a novice chef can easily show it!

Ingredients: perch 1, 2 shallots, 2 ginger 1, 2 millet peppers, 3g of salt, 20g of steamed fish sauce, 0g of cooking wine10g, and 0g of light soy sauce10g.

Practice steps:

(1) Scale the perch, slaughter it, clean it, turn its head and tail, and then cut it into small pieces from the back, taking care not to cut off its belly.

(2) Slice ginger and onion and spread them on a big plate.

(3) Take a bowl and mix the steamed fish with black soybean oil, salt, cooking wine and soy sauce.

(4) Put the cut fish code into a dish covered with ginger slices and shallots to form a peacock shape. Sprinkle the sauce evenly on the fish and marinate for 5 minutes.

(5) Put a proper amount of hot water into the steamer, add the perch after the water boils, steam for about 10 minute on high fire, cut the green and red peppers into circles, and decorate them on the steamed perch.

Simple kitchen loves to nag: when cutting bass, be careful not to cut it to the stomach, and try to cut it as thin as possible, so that it can be shaped better on the plate. Secondly, the length of steamed fish and the ratio of material to juice depend on the size of the fish.

3. Steamed oysters:

Ingredients preparation: oysters, rice flour, garlic, millet pepper, coriander, chopped green onion, soy sauce and oyster sauce.

Practice steps:

(1) Wash the fresh oysters with shells, separate the meat shells with a knife and put them into the original shells; Then put the oysters on the plate;

(2) Soak a bundle of vermicelli in clear water for 15 minutes, take out the cut pieces (3cm), and then put them evenly on the oysters;

(3) Chopping garlic, boiling oil, frying garlic in a pot for 3-5 minutes, adding a little salt, soy sauce and oyster sauce (the taste can be adjusted by itself), taking out and evenly placing on oysters; Add a little chopped millet pepper;

(4) After the water in the steamer is boiled, put the oysters into the steamer and steam for 12- 15 minutes, and put the chopped chopped chopped scallion parsley into the steamer; Then take out the pot (oysters taste better when they are hot).

4. Stewed beef brisket with tomato and potato:

Ingredients: 500g beef brisket, 2 potatoes, 2 tomatoes, half carrot, 2 tablespoons tomato sauce, soy sauce, cooking wine, rock sugar, ginger, star anise and fragrant leaves.

Practice steps:

(1) Chop the brisket, put it in cold water, add 2 tablespoons of cooking wine and 2 slices of ginger, boil the bleeding foam, take it out and control drying;

(2) Add auxiliary materials, star anise, etc. Heat oil in a hot pot, stir fry until fragrant, add beef brisket, add 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon light soy sauce, and add appropriate amount of water to boil.

(3) Stir-fry tomatoes in another pot and add 2 spoonfuls of tomato sauce to the soup.

(4) Pour all the fried tomato juice and brisket into the rice cooker, add 5 pieces of rock sugar, and press the porridge button; Add potatoes and carrots after 40 minutes and cook for about 1 hour. Add a little salt to taste before cooking for 20 minutes.

ps:

(1) Check the pan from time to time on the way. When there is no water, add water in time, preferably boiling water, and stew for 1 ~ 2 hours until the breast meat is soft and rotten.

(2) Onions should be fried with beef.

(3) It is best to put salt 20 minutes before cooking, and you can put more potatoes in the beef brisket. You can also put corn, which is delicious.

5. Fried mutton with onion:

Material preparation: 500 grams of mutton, 300 grams of onion, dried pepper and cumin.

Practice steps:

(1) First cut the scallion into thick shreds with an oblique knife, and cut the ginger and garlic.

(2) Boil the water in the pot. After the water boils, add mutton, blanch, skim the floating foam, and take out warm water for later use;

(3) Take another pot, add a proper amount of oil, saute garlic and ginger, then pour in green onions, stir-fry until soft, and then add dried peppers and stir-fry a few times;

(4) Then add mutton, stir fry for about one minute, pour in two spoonfuls of soy sauce and one spoonful of oyster sauce, stir fry evenly, add appropriate amount of salt, chicken essence, pepper and cumin, stir fry evenly, and serve.