Unknowingly, it’s New Year’s Day again, which means the beginning of the new year of 2023. We Chinese mainly celebrate the “Spring Festival” on the first day of the first lunar month. However, New Year’s Day is also included as a legal holiday and has become a national holiday, so we usually have about 3 days off. However, for many friends, they have been on holiday for several months. The epidemic prevention and control measures have been isolated at home. Now that the epidemic has been completely relaxed, it is even more worrying. They are afraid of getting infected when going out, and worry about getting infected again after the positive changes. Therefore, in the past 2022, we have encountered a lot of "bad things", which is also our most unforgettable year.
However, the three-year epidemic is finally over, and life is about to get back on track. Although we have not made much money, the country has protected our health, with countless free nucleic acids, and free vaccines. . I believe that as the epidemic is fully relaxed, our lives will get better and better. Let us be grateful. In the new year, we will have abundant financial resources, peace and health. . At the New Year's Day family dinner, relatives and friends can finally gather together. Rich and delicious food is indispensable. Today, Xiaodong will share with you 10 home-cooked dishes, including meat and vegetables, hot and cold, and the recipes are simple and easy to make. You don't have to worry about entertaining guests at the family banquet. It also means that the new year is perfect, safe and healthy, rich in wealth, and happy.
The first dish: Sixi meatballs
Sixi meatballs are a classic Shandong dish. They are golden in color and full of fragrance. Adults and children like to eat them very much. Sixi means happiness, wealth, longevity and happiness in life, and the meatballs also represent reunion. It is a very auspicious home-cooked dish , and it is very simple to make.
Prepare ingredients: pork front leg meat, water chestnuts, green onions, ginger, eggs, starch
1. Choose fat and lean pork. Cut the pork into slices first, then cut into shreds, and finally chop into minced meat.
2. Peel the water chestnuts, cut them into slices, and finally chop them into minced pieces. Cut the green onions into minced green onions, flatten the ginger into minced ginger, and put it into the meat filling after cutting them all.
3. Put an appropriate amount of cooking wine, light soy sauce, a small amount of pepper, half a spoonful of salt, and half a spoonful of thirteen spices into the meat filling. Stir evenly, then add two eggs, stir evenly, and finally add an appropriate amount of starch to lock in the moisture. Beat the meat filling for a while.
4. Heat the oil until it is 50% hot. Knead the meat filling into evenly sized balls, put them in the pot, and fry the meatballs until they turn brown. Take them out.
5. Leave the bottom oil in the pot, add star anise peppercorns and chopped green onion and ginger, pour in appropriate amount of oil, sauté until fragrant, then pour in water, add wine, light soy sauce, salt, stir evenly, bring to a boil, add Sixi meatballs, cover the pot and cook for 20 minutes. After the meatballs are cooked, pour in a little thick soup, sprinkle with chopped green onion and you are ready to eat.
The second dish: Braised pork with plums and vegetables
Braised pork with plums and vegetables is an indispensable hard dish during the Chinese New Year and festivals. It is used to set the scene for family banquets. It is also a very popular dish . It is fat but not greasy, soft and tasty. The elderly and children like to eat it very much. It is eaten with lotus buns, not to mention how fragrant it is.
Prepare ingredients: pork belly, prunes , green onion, ginger, fermented bean curd, cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper, lotus leaf steamed bun
1. Put the pork belly into the pot, add ginger slices and green onion segments, then pour some cooking wine, boil it under cold water for about 10 minutes, take it out while it is hot and apply dark soy sauce to color it, soak it for a while, then put it into the oil pan and fry it over medium-low heat. Mainly fry the pork skin until golden and crispy. After frying all eight sides, take it out to control the oil, and then cut it into thick slices.
2. Seasoning sauce, put fermented bean curd, cooking wine, light soy sauce, dark soy sauce, oil, and pepper in a bowl. Stir evenly and put the sliced meat in. Marinate for 10 minutes. This will make the pork belly soak up the soup juice and add more flavor. Then put the marinated pork slices into the bowl with the pork skin side down.
3. Wash the prunes, put them into a pot and stir-fry them, then pour the marinated meat sauce, and finally put the fried prunes on top of the pork, and finally steam them over high heat for about 2 hours.
4. After steaming the braised pork with pickled vegetables, place it upside down on a plate, then put the lotus leaf steamed buns on top and serve. This dish can be made in advance and just heat it up when eating.
The third dish: braised pork ribs
Spare ribs are rich in nutrients and rich in protein . It can supplement nutrition for the elderly and children. Moreover, braised pork ribs are a very popular dish when served at the New Year's Day family banquet. It is estimated that it will be eaten in three times, five divided by two, so everyone should prepare more.
Prepare ingredients: pork ribs, rock sugar, green onions, ginger, bay leaves, cinnamon, star anise, and appropriate amount of peppercorns
1. Wash the ribs with clean water and take them out. Cut the green onions into sections and cut the ginger into slices.
2. Put the ribs in the pot under cold water, add ginger slices, and an appropriate amount of cooking wine to remove the smell. Boil the fruit for about 5 minutes, take it out, run it through cold water to remove blood foam and impurities, and then put it in a leaky basin to control the water and set aside.
3. Pour a small amount of cooking oil into the pot, add cold rock sugar to the pot, stir-fry the rock sugar over low heat until the sugar color comes out, then add the ribs and stir-fry quickly to coat the ribs with sugar color. Then add star anise, peppercorns, cinnamon bark, bay leaves, ginger slices and green onion segments, appropriate amount of cooking wine to remove the fishy smell, a small amount of dark soy sauce to color, and quickly stir-fry evenly.
4. Finally add boiling water, the amount of water should cover the ribs. Bring to a boil over high heat, then turn to medium heat and simmer for about 40 minutes. Stew the ribs until cooked and fragrant. Finally, add a spoonful of salt and stir-fry quickly to add the flavour. Reduce the juice over high heat. Sprinkle with chopped green onion and serve.
The fourth dish: Hand-shredded cabbage
When we are tired of eating big fish and meat, we can stir-fry some vegetarian dishes. Nowadays, the fastest way to eat at a banquet is vegetarian dishes, such as elbows, braised pork, etc. I believe everyone is tired of eating them. I feel that vegetarian dishes are lighter and more refreshing, especially in this special period.
Prepare ingredients: cabbage, green onion, ginger, dried chili pepper, spicy millet
1. Tear the cabbage into large pieces by hand, then wash it in clean water to remove pesticide residues and insect eggs, remove it and control the water for later use.
2. Cut the green onions into mince, cut the ginger into slices, and then cut into shreds, cut the dried chilies into sections, and cut the spicy millet into rings. If possible, add some pork belly or stir-fry with lard.
3. Heat the pot and add cooking oil. First add the meat slices and stir-fry, then add the onion, ginger, garlic, dried chili pepper and millet. Stir-fry until the aroma is released. Then add the cabbage and continue to stir-fry. Stir-fry the cabbage until it becomes translucent. Stir-frying over high heat can prevent water from coming out. Next, add light soy sauce and dark soy sauce to color. Add salt to taste. white sugar withdrawal. Stir-fry quickly and it is ready to serve.
The fifth dish: Stir-fried vegetables
Ingredients to prepare: Sweet potato vermicelli , mung bean powder, leeks, eggs, onions, garlic, millet and spicy
1. Soak the sweet potato vermicelli in advance until soft, then wash and blanch it in cold water, put it in a basin, add a small amount of cooking oil and dark soy sauce, and stir it evenly. This will prevent the vermicelli from sticking to each other and color it, making it more appetizing.
2. Prepare . Wash the mung bean sprouts . Cut a small handful of leeks into 5 cm long sections, cut the chives into sections, cut the garlic into slices, and cut the millet into rings. Put them on a plate and set aside.
3. Crack 3 hens' eggs into a bowl, add a little salt to increase the base flavor, break up the eggs with chopsticks, pour them into the pot and fry them for a while, then flip them over after frying until they are set, smash the eggs and put them out for later use.
4. Add cooking oil to the pot. When the oil is hot, add onion, garlic and millet and stir-fry until fragrant. Add bean sprouts and stir-fry over high heat for 10 seconds. Add sweet potato vermicelli and crushed eggs. Season below and add edible salt. Chicken essence, sugar for freshness, appropriate amount of light soy sauce and oyster sauce, turn up the heat and stir-fry quickly and evenly. Add the leeks before serving, stir-fry until raw and then serve. It has a full color, aroma and texture, and has a chewy and smooth texture. It is an appetizer and a delicious home-cooked stir-fry.
The sixth dish: garlic lettuce
Ingredients required: lettuce , garlic, spicy millet
1. First remove the root of the lettuce, clean it with running water, then put it in boiling water and blanch it for 20 seconds. Add cooking oil to the blanching water, then take it out and control the water for later use.
2. Flatten the garlic, then chop it into minced garlic, cut the millet into rings, put it into a bowl and set aside.
3. Add cooking oil to the pot. Heat the oil and add minced garlic and millet. Stir-fry until fragrant. Add half a spoonful of salt, half a spoonful of chicken essence, an appropriate amount of light soy sauce, and a small amount of oil. Stir-fry until the sauce is fragrant. Finally, add the lettuce, stir-fry quickly over high heat, and stir-fry until the flavor is absorbed. Take it out of the pot.
The seventh dish: Cold okra
We have meat dishes and hot dishes. Let’s prepare two more cold dishes. It is very refreshing and relieves fatigue when drinking and eating. Moreover, the cold dishes are simple and easy to prepare in a few minutes. Needless to say, the nutritional value of okra. I believe many friends like to eat it. Today I will use it to make cold okra. It is delicious, delicious and nutritious. Be sure to save it and try it.
Prepare the ingredients: okra, garlic, millet spicy
1. Do not cut the okra, wash it whole and blanch it, add an appropriate amount of salt, and blanch the okra for about 2 minutes. This can prevent the loss of nutrients, then take it out and put it in cold water to cool, then cut it into small pieces and put it on a plate for later use.
2. Make a sauce below. In a bowl, put half a spoon of salt, half a spoon of sugar, 2 spoons of light soy sauce, 1 spoon of oil, 1 spoon of balsamic vinegar, and a small amount of sesame oil. Stir evenly.
3. Crush the garlic with a knife, then chop it into minced garlic, cut the millet into rings, put the minced garlic and millet on top of the okra, then pour the prepared sauce on top, and finally pour in an appropriate amount of hot oil to stimulate the aroma of garlic. It tastes light and refreshing, appetizing and soothing.
The eighth dish: Spinach salad
Ingredients to prepare: spinach, peanuts, garlic, dried chili, light soy sauce, balsamic vinegar, chicken essence, salt, sugar
1. First wash the spinach with running water, then blanch the spinach for about half a minute. Add a small amount of edible salt and cooking oil to keep the spinach green. Finally, take it out and run it through cold water, then cut the spinach into long sections with a knife, put it on a plate and set aside.
2. Prepare the garlic, smash it with a knife, then cut it into minced garlic, cut the dried chili into shreds, and then adjust the all-purpose sauce. Add one spoon of light soy sauce, one spoon of balsamic vinegar, half a spoon of salt, half a spoon of chicken essence, half a spoon of sugar, and finally a small amount of sesame oil, stir well and set aside.
3. Add cooking oil to the pot, add peanuts to the cold oil. When frying peanuts, fry them slowly over low heat. Use a shovel to flip them continuously until you hear a crackling sound. At this time, you can turn off the heat, and then take out the peanuts and let them cool.
4. Put the fried peanuts into the spinach, then pour in the prepared all-purpose sauce, stir evenly and serve. It is appetizing and refreshing, and it is a good choice for wine and food.
The ninth dish: Fish head and tofu soup
After drinking wine and eating, we can’t miss soup. We recommend a delicious fish head and tofu soup. Fish head is rich in collagen, and the protein and calcium content in tofu are relatively high. The combination of the two doubles the nutrition and is delicious. Moreover, the weather is cold in winter. Drinking a bowl of soup warms the whole body, and it means more than enough every year, so this soup must be arranged.
Prepare ingredients: fish head, tofu, green onions
1. First prepare a fish head, cut it in half from the middle, then prepare a piece of old tofu, cut it into small pieces or slices, and cut the green onions. Cut into sections and set aside
2. We first fry the fish soup to stimulate collagen , so that the stewed fish soup will be thicker, whiter and more delicious. After frying, add boiling water. Be sure to add boiling water here so that the stewed soup will be thicker and whiter. Add green onions to remove the fishy smell.
3. When stewing the soup, simmer it over high heat for 5 minutes. Simmer the soup until it is thick and white, then add the tofu and simmer over medium heat for about 10 minutes. Just add some salt to taste before taking it out of the pot. You can also add some wolfberry and jujube. Drink a big bowl in cold weather to warm your whole body.
The tenth dish: Luffa and Egg Soup
Prepare ingredients: Luffa, eggs, chives, garlic, wolfberry
1. Peel the loofah first. Don't peel the loofah skin too thick, so that the color will look better. Then use a knife to cut the hob into pieces for later use. Cut the chives into small dices, cut the garlic into slices, and then chop into minced garlic.
2. Crack 4 eggs directly into the bowl. Do not stir them up. Pour them directly into the pot and fry them until they are set. After frying one side, turn it over and continue frying. After the eggs are fried, take them out. Cut the eggs into large pieces with a knife and set aside.
3. Pour cooking oil into the pot, heat the oil and stir-fry the minced onion and garlic, then add the loofah cubes and stir-fry, then add the egg cubes, and then pour in an appropriate amount of boiling water. Adding boiling water can make the soup thicker and whiter. Cook on high heat for about 3 minutes, so that the soup It will become thicker and whiter, then season with salt and pepper, and finally add an appropriate amount of wolfberry, stir to taste. Before serving, sprinkle an appropriate amount of chives to garnish and enhance the flavor. In this way, a light and delicious loofah and egg soup is ready. The soup is thick, white, delicious and nutritious.
These are the ten home-cooked dishes that I will share with you today, 3 meat dishes, 3 hot dishes, 2 cold dishes, and 2 soups. They are both meat and vegetable. They are nutritious and easy to make. Save them in advance. You don’t have to worry about the New Year’s Day family banquet. I wish you all peace and prosperity in the new year and abundant financial resources. Friends who like Xiao Dong are welcome to leave a message below for discussion. Thank you for your support. I am Xiao Dong, a post-90s generation who likes to cook.
