Do you have any ideas or suggestions for the traditional New Year's Eve dinner?

With the changes of the times, people's approaches to New Year's Eve dishes are also varied, but their purpose is that food should represent auspiciousness, symbolize the new year's new atmosphere and everything goes well in the new year. The menu of the New Year's Eve dinner pays attention to auspicious names, and the dishes should be delicious and delicious. Here are some ways to make New Year's Eve dinner for your reference!

Five blessings came to this house.

Five Blessingg ingredients: Chinese cabbage (white stalk) 600g pork tripe 200g grass shrimp 250g squid (fresh) 100g sea cucumber 50g ham 75g mushroom (fresh) 50g.

Seasoning: 5g of salt and 4g of pepper.

Practice: 1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it in a stew;

2. Slice pork belly;

3. Shred squid, blanched and fished out;

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;

5. Cook the ham before taking out the slices;

6. Soak the mushrooms, remove the pedicels and put them on the Chinese cabbage respectively;

7. Cut the grass shrimp, blanch it and take it out for later use;

8. Put the seasoning in a stew, move it into a rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.

May you always get more than you wish for!

Annual surplus of main ingredients: 750g of perch.

Seasoning: onion 15g ginger 10g fish sauce 10g white wine 5g oyster sauce 5g salad oil 10g white sugar 3g sesame oil 5g pepper 4g each.

Practice: 1. Wash the perch, cut it into pieces connected with the back from the abdomen, spread it in a steamer with a little oil, cut 2 onions and 2 ginger into small noodles and put it on the fish;

2. Mix 2 tbsps of seasoned fish sauce, 65,438+0 tbsps of wine, 65,438+0/2 tbsps of oyster sauce, 65,438+0/2 tbsps of salad oil and 65,438+0 tsps of sugar in a small bowl, then pour them on the fish and steam them in a pot over medium heat for 65,438+00 minutes.

3. The other 3 shallots, 3 slices of ginger and 1 pepper are shredded and soaked in clear water;

4. After the fish is steamed, take it out, pick out the onion and ginger, put it in another clean plate, and spread the onion, ginger and pepper shreds;

5. Heat the seasoning 1 tablespoon salad oil, 1 tablespoon sesame oil and a little pepper, and pour it on the onion, ginger and shredded pepper.

With the arrival of spring, prosperity begins-the new year indicates prosperity.

Sanyang Kaitai Ingredients: pork tripe 300g squid (fresh) 100g chicken leg 200g pork leg 150g.

Accessories: mushroom (fresh) 50g dictyophora (dry) 50g lettuce 50g rape 100g.

Seasoning: oyster sauce 10g vegetable oil 10g salt 4g sugar 5g pepper 3g each.

Practice: 1. Wash pork belly, cook it first and then slice it;

2. Slice the squid, blanch it, and take it out for reuse;

3. Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use;

4. Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces;

5. The lettuce is cooked and cut into strips first;

6. Blanch the rape before taking a shower.

7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone into a casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour on low heat to make them completely cooked and soft.

8. Add rape, cook it and take it out.

Tuan Tuan Yuan Yuan

Tuantuanyuan ingredients: glutinous rice 1 1,000 grams.

Accessories: bacon (raw) 200g eggs 150g.

Seasoning: 5 grams of pepper powder, 5 grams of salt, 0/00 grams of onion/kloc-and 20 grams of ginger, each with an appropriate amount.

Practice: 1. Soak glutinous rice in warm water for 2 hours, then steam in a cage for 40 minutes;

2. Spread the glutinous rice cold, warm it and beat the eggs;

3. Cook the bacon first, and then cut it into dices;

4. Cut the onion into chopped green onion, peel the ginger and cut it into powder;

5. Put all the ingredients into glutinous rice, add pepper powder and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste, mainly raw eggs, which are actually edible, but need good gastrointestinal function).

6. After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle.

Keep grinning

The smile is always open. Ingredients: 350g candied dates, glutinous rice balls150g.

Seasoning: 20 grams of rock sugar, each appropriate amount.

Practice: 1. Cut the dates, and then put the prepared steamed buns in;

2. Add water to the pot and put rock sugar, and cook the jujube until it floats.

You can also put it in the refrigerator for a while, which is sweet, soft and delicious.

Opportunity knocks at the door

Good luck ingredients: 400 grams of silver carp head and 200 grams of tofu.

Seasoning: 5g of ginger, 2g of green garlic 10g, cooking wine 10g, bean paste 10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).

Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out;

2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir well and boil, pour into the pot, and cook for 40 minutes on low heat to taste;

4. When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

[Edit this paragraph] Local customs

There are many kinds of New Year's Eve dinners, including jiaozi, wonton, long noodles and Yuanxiao. , and each has its own emphasis. Northerners are used to eating jiaozi during the Spring Festival, which means "making friends when you are young". Because the white flour jiaozi is shaped like a silver ingot, the pots and pans on the table symbolize the meaning of "getting rich in the New Year, and the ingots are rolling in". Some wrapped jiaozi and some coins sterilized with boiling water, saying that whoever ate first would make more money. The custom of eating jiaozi was handed down from the Han Dynasty. According to legend, Zhang Zhongjing, a medical saint, saw that the poor people's ears were frozen and rotten in the cold winter, so he made a kind of "cold-dispelling Joule soup" to treat frostbite for the poor people. He used mutton, peppers and some herbs to drive away the cold and warm, and made ear-shaped "corners" with dough bags, cooked them in a pot and distributed them to the poor. After eating it, people feel hot all over and their ears are hot. Since then, people have followed suit and spread it to this day. Eating wonton in the New Year is based on its original meaning. Legend has it that the world was in a chaotic state before it was created, and Pangu created a universe with four long faces, also called longevity noodles. Eating noodles in the New Year is to wish you a long life.

Kanto New Year's Eve: Preserving ancient customs and interaction between Manchu and Han.

Cao Baoming, a famous folklorist in China, said that the New Year's Eve dinner is also called "reunion dinner" or "family happiness", because after eating this meal, it is necessary to bid farewell to the old and welcome the new, so it is also called "New Year's Eve dinner". In ancient times, people thought that the New Year's Eve dinner also had the functions of expelling epidemic diseases, exorcising evil spirits and strengthening the body. Therefore, the New Year's Eve is characterized by a family reunion dinner, which is attended by men, women and children. For this reunion, the family members who go out must go home before New Year's Eve. If they can't come back in time, they should leave a place on the table for those who haven't come back and put a pair of chopsticks to show family reunion.

The New Year's Eve dinner is usually the most abundant meal in a year among the farmers in Jiuguandong, and it will be ready on the 30th. There must be fish all over the table, which means more money, more vegetables and all the best in the new year. There must also be a bowl of braised meatballs to show family reunion. Cao Baoming said: "According to Zonggu's records of Jingchu times, there was a custom of eating New Year's Eve dinner at least in the Southern and Northern Dynasties."

Kanto people have always said that "the poor celebrate the New Year, the rich celebrate the New Year, and they don't eat jiaozi during the New Year". Changshi of Jilin Folklore Society said that jiaozi appeared as early as the Spring and Autumn Period and the Warring States Period. Around the origin of jiaozi, people have produced different legends and stories. However, Kanto people have always advocated that jiaozi, the first meal of the Spring Festival, should be eaten at midnight on New Year's Eve. This custom is spread all over the urban and rural areas of Guandong and passed down from generation to generation.

Nowadays, many farmers in Northeast China still maintain many ancient customs, such as offering sacrifices to ancestors, setting off firecrackers and eating jiaozi. However, in recent years, eating and drinking on New Year's Eve is no longer important. Shi believes: "The New Year's Eve dinner has already gone beyond the scope of eating, but lies in the warmth between people, the greetings from family members and the warmth in the warmth. I have nostalgia for the old year that is about to pass away and hope for the upcoming new year. "

Chongqing Tujia new year's eve dinner: "braised meat" and "sea pepper stuffing" are indispensable.

Just entering the twelfth lunar month, Xu, a farmer in Hongxing Village, Banxi Township, Youyang Tujia and Miao Autonomous County, Chongqing, is busy. In order to prepare this New Year's Eve dinner, it is impossible to prepare some essential traditional main courses ten and a half days before. Among them, the most important ones are "deduction of meat" and "reclamation of pepper". Xu said that "pork-cutting" seems simple, but it really takes some effort to be really fat but not greasy, tender and refreshing. "Sea pepper" is to mix glutinous rice flour with seasoning, then fill it into the hollowed-out sea pepper, and then marinate it in a pickle jar for half a month. On New Year's Eve, take it out and fry it in oil before serving.

Xu told reporters that Tujia people attach importance to these two dishes because it is rare to eat meat several times a year, and glutinous rice is also a rare thing. Therefore, every household regards these two dishes as an opportunity to show their skills on the New Year's Eve, and it is also a reward for their families who have worked hard for a year.

Surprisingly, kelp once became the main course of Tujia New Year's Eve. Because of the difficulty in eating salt and poor medical conditions in Tujia areas in the past, people often suffer from big neck disease due to iodine deficiency. In order to supplement iodine for their families, Tujia people put a kelp on the New Year's Eve dinner to supplement the iodine needed by the human body. Under the conditions at that time, kelp was really delicious for Tujia people, and it was impossible to eat it often, so it became a good dish for New Year's Eve. Nowadays, kelp has already withdrawn from the "stage" of the New Year's Eve.

After Tujia people have eaten the New Year's Eve dinner, each family will light a handful of firewood. Everyone will sit around and listen to the old people telling stories, and they will stay up until dawn, named "Shoutian Ridge" to express their love for the fields.

Korean: "Suijiu" and "Degu" occupy a special position.

Yanbian Korean Autonomous Prefecture in Jilin Province is the main inhabited area of Korean people in China, and the Spring Festival is also the traditional and most important festival for Korean people. Korean New Year's Eve dinner has its own traditional food and characteristics.

Cao Baoming, a folklore expert, said: "Korean New Year's Eve dinners are often very rich, with 70 or 80 plates, large and small, and some families even reach hundreds of plates. Among them,' old wine' and' Degu' occupy a special position. "

On the eve of the Spring Festival, the reporter saw in the villages of Yanbian Korean Autonomous Prefecture that many Korean villagers were brewing "old wine". Jin Zhen, a 52-year-old villager in Mijiang Township, Hunchun City, told reporters that Koreans have the custom of drinking "old wine" on New Year's Eve. This kind of wine is mostly brewed before the "New Year's Day". The Lunar New Year is equivalent to the Spring Festival of the Han nationality. "New Year's Wine" is a kind of medicinal liquor with rice as the main raw material and a variety of Chinese herbal medicines. Used for drinking and entertaining guests during the Spring Festival, they think that drinking this wine can ward off evil spirits and prolong life. A New Year's Eve dinner is a lifelong love affair between mother and son.

Jin said that "Degu" is a kind of soup cake, that is, after the rice flour is steamed, it is mashed into a big sticky ball, then rubbed into oval round strips, cut into thin slices, poured into chicken, pheasant and beef soup pots, and then put some sesame oil or sesame oil and seaweed when eating, which is delicious.

The reporter learned that North Korean women should wear beautiful national costumes on the 30th. Most families start making cakes early in the morning. "Although there are machines selling cakes now, we still like to make them ourselves with a cake hammer because the taste is still different." South Korean villager Park Ying-ko said.

Jin Zhen said that on New Year's Eve, it was a very happy moment for more than a dozen families to get together for dinner. The whole family will stay up all night. Different from the Han nationality, the Korean New Year's Eve party is mainly about singing and dancing, accompanied by the ancient music of the Korean Gayaqin and flute to welcome the New Year.

The custom of foreign New Year's Eve dinner

India: Hunger

Indians fast on New Year's Day, from early morning to midnight. After midnight, families only taste the prepared meals and congratulate each other on the New Year.

Hungary: No birds.

Hungarians don't eat birds on New Year's Eve, because they think that if they eat birds such as chickens, ducks and pigeons, their luck will fly away next year. Most of their gifts to relatives and friends in the New Year are "chimney sweepers" and photos of pigs. "Chimney sweeper" is of course a symbol of getting rid of the old. The chubby pig is very likable and meaningful. People respect little fat pig in image, but it's actually another matter, because their traditional Chinese New Year food is fried little suckling pig, that is, from little fat pig!

Bulgaria: sneezing cattle and sheep

If you eat New Year's Eve in Bulgaria, you must sneeze, which will bring unexpected benefits. According to local customs, the first person who sneezes will bring happiness to the whole family for a year. So the master went to his farm and brought the first sheep, calf or pony he saw first, and gave it to the first guest who sneezed. What a big sneeze!

France: Save the wine and drink it up.

The French have a superstition that if there is wine at home on New Year's Eve, it will bring bad luck next year. Only clean can usher in a good year. Therefore, they would rather get drunk than drink all the wine at home.

Poland: Eat vegetables.

Polish girls wear special rabbit-shaped clothes and eat green vegetables during the New Year. It is said that everything will be fine after eating green vegetables.

Paraguay: No fireworks.

Paraguayans in South America designated the last five days of the year as "Cold Food Festival". During these five days, from the head of state to the people, there were no fireworks and only cold food. After the new year's clock strikes, we can start cooking delicious food and hold a grand banquet to celebrate the new year.

Madagascar: Avoid eating meat.

In Madagascar, meat is not allowed for seven days before the New Year, and poultry can be eaten before dinner on New Year's Eve. On New Year's Day, the couple will give their parents a chicken tail to show their respect. Send drumsticks to brothers and sisters to show concern and friendship.

Vietnam: soup is forbidden

On New Year's Eve, some ethnic minorities in northern Vietnam will burn incense, kowtow and cook rice in a bucket where they usually get water. After cooking, we worship our ancestors first, and then the whole family will have a New Year's Eve dinner. When eating this meal, soup is absolutely forbidden. They think that if they drink soup, the crops they grow will be flooded.