Fall in love with the reunion dinner, so I make it in New Year’s dishes. The combination of 8 meat and vegetarian dishes is not only nutritious but also very delicious.
This year’s reunion dinner, netizens who don’t know what dishes to cook can read it. Today I have compiled eight nutritious and delicious dishes for everyone. The method is simple and easy to make, but the taste is delicious without discount. The eight delicacies are made of meat, fish and vegetarian food, and cold dishes, soup, seafood and meat can completely satisfy the different tastes of the family.
Do not cook the same thing every year during the New Year. Not only do my family know what dishes they are, but my appetite is not good. Don't reward the hard work of the year, don't be too casual.
Chestnut braised duck feet
Ingredients: 200 grams of chestnut kernels, 10 duck feet, 3 slices of old ginger, 3 bay leaves, 2 slices of cinnamon, 2 slices of ginger
Seasoning: 1 handful of old rock sugar, 3 spoons of light soy sauce, 1 teaspoon of fine salt, 2 teaspoons of water starch
1. What you need in the menu is that chestnut kernels can be bought by yourself and peeled or bought ready-made ones, depending on your own convenience.
2. The main ingredient is duck feet. I believe many netizens like to eat it. Many of its most popular methods are braised, but the taste and taste of its stewed pot are also unique.
3. Treat the purchased duck palms cleanly, especially the palms and films. Then cut off the nails with scissors, then put cold water into the pot and blanch it, then wash it again and set aside.
4. There are not many spices needed. Old ginger must remove the fishy smell, then bay leaves, cinnamon and good ginger.
5. After all the ingredients are ready, you can start making this delicacy. Heat a little oil in the pan and add a handful of old rock sugar, slowly fry out the sugar color, then pour in the duck's feet and stir-fry for a few times. Then pour in the appropriate amount of water, add the seasoning and bring to a boil.
6. After boiling, pour it into a pressure cooker, then add spices and chestnut kernels. Cover the pot and simmer for about 15 minutes. Finally, wait until the air valve falls and open the lid and boil again and then add a little water starch to a thin starch.
plum sauce mouth strips
Ingredients: pig tongue 2, angelica 1 slices, cinnamon twig 1 pinch, 3 bay leaves, 2 spoons of ice plum sauce, 1 teaspoon of dark soy sauce, 1 handful of old rock sugar, 1 teaspoon of fine salt
1, after buying the pig tongue, cut the second half, then put cold water into the pot and blanch it, scrape it and wash it. When cleaning, you must clean the tongue coating. If it feels difficult to scrape off, put it back in the pot and blanch it and continue to scrape it.
2. After scraping and washing, cut the mouth strip into two. The second half can be made together or used to cook soup with mushrooms.
3. Do not use too much spices to avoid covering up the taste of plum sauce
4. Plum sauce is ice plum sauce, which has a slightly sweet and sour taste with a faint fruity aroma. The amount used for braised mouth strips is not only good, but it is not greasy when eaten. The amount of ice plum sauce is roughly two tablespoons.
5. Heat an appropriate amount of oil in the pan and add the old rock sugar to stir-fry the sugar color, then pour in an appropriate amount of water and add the required seasonings. Then add spices and boil, the amount of water must cover the ingredients.
6. After the water boils, add the prepared strips and pour in the ice plum sauce. After boiling on high heat, turn to medium-low heat and slowly cook until the juice is reduced. Do not collect too dry when collecting the juice and leave some sauce as a dip sauce.
sauce stir-fried squid squid
Ingredients: 800g squid shrimp, 5 slices of old ginger, 1 teaspoon of salt
1. Any shrimp you can use to make this recipe, but one prerequisite is that the shrimp must be fresh, that is, live shrimp.
2. Use the fishy smell of old ginger to adjust and match it with
3. Pour a little water into the pot, pay attention to a little water and add slices of ginger and a little salt to boil it to
4. Pour the shrimp into the heat and stir-fry
5. After the water is collected, the spatula will be shoveled out of the pot
6. This old traditional method is different from boiling water, and the taste and deliciousness of the shrimp are greatly improved.
garlic pea seedlings
Ingredients: 1 serving of pea seedlings, 3 cloves of garlic, 1 pinch of shredded ginger, 1 pinch of chili shredded pepper, 1 pinch of MSG, 1 spoon of steamed fish fermented black bean sauce
1. Pea seedlings are also called dragon beard vegetable, which is a vegetable that is more popular among young people nowadays. The taste is crisp and sweet, and a bit sweet. Overall, it is very delicious.
2. The required auxiliary ingredients are crushed garlic, shredded chili and a little shredded ginger. You must prepare it in advance before preparing for cooking, because the main ingredients of Kuaishou dishes are cooked after you prepare the auxiliary ingredients.
3. Heat an appropriate amount of oil in the pan and add shredded ginger when the oil temperature rises to 70% to 80% hot. Stir in the shredded ginger first, then pour in the minced garlic and chili to stir-fry to bring out the aroma.
4. At this time, pour in the pea seedlings and stir-fry. After stir-frying for a few times, add a teaspoon of MSG and pour in a spoonful of steamed fish fermented black bean sauce. Fry for a few quick times, then turn off the heat and serve.
water burning small tubes
Ingredients: 700 grams of small tubes, 1 green onion, 3 slices of old ginger, 1 pinch of salt
sauce: 3 cloves of garlic, 1 teaspoon of old vinegar, 1 spoon of light soy sauce, 1 pinch of chicken essence, 1 teaspoon of oyster sauce, several drops of sesame oil
1. As long as it is a small tube with relatively high freshness, it is very fresh and sweet. When buying, you can judge from three aspects. First, if the spots on the tubules are alive, the spots on the tubules will keep flashing. The second is to judge by the color and fishy smell of the tube, and finally the touch.
2. The auxiliary ingredients required are very simple, which are the three must-have green onions, ginger and garlic that are necessary for making seafood.
3. After the green onions are processed, cut two slices of old ginger and put them in the pot. After the water boils, add a teaspoon of cooked oil and a little salt. Adding a little salt can make the tubular more umami flavor, and a teaspoon of oil can make the tubular look better.
4. Pour into the small tube when the water reaches the boiling point, and then turn it with a colander. When blanching, the heat must be kept at its maximum state.
5. Only when the heat is at the highest level can you quickly blanch the small tubes. During blanching, use a colander to keep turning the tubes evenly. You can take it out when it feels 70% ripe, because there is boiling water in the belly of the tube and the residual heat are enough to ensure that the tube is cooked through.
6. Put the removed small tube into ice water to allow it to shrink quickly to increase the crispness of the taste. After it is done, it cannot be eaten immediately, and it must be hung for a short 8 minutes. Let the surface be air-dried, the best eating state is,
Pork Belly Stir-fried Winter Bamboo Shoots
Ingredients: 3 winter bamboo shoots, 1 piece of pork belly, 3 cloves of garlic, 3 dried peppers
Seasoning: 1 spoon of oyster sauce, 1 teaspoon of MSG, 1 half a teaspoon of salt, 1 teaspoon of chicken essence
1, choose high-quality pork belly with fat and lean fat. Because this quality pork belly tastes better and more fragrant, clean the pork belly with warm water and cut it into thin slices for later use.
2. When buying winter bamboo shoots, you must pay attention to one thing and try to be fresh. Because winter bamboo shoots are not as good as vegetables, winter bamboo shoots will have a "fibrosis" and will have a different taste.
3. After drying the pot, add pork belly and stir-fry slowly over medium-low heat to remove oil. Stir the pork belly until slightly browned, then add garlic cloves and dried chili to stir-fry.
4. The winter bamboo shoots must be processed in advance and cleaned before use. The winter bamboo shoots must be processed in this way. The bamboo shoots must be cut off and removed from the outer layer and bottom of the thick fibers and then cut into thin slices. After the pork belly is ready, pour in and stir-fry.
5. After stir-frying, pour in two bowls of water and add the required seasonings, cook until the juice is evenly turned, turn off the heat and serve.
Deer Mushroom Front Leg Soup
Ingredients: 500 grams of front leg meat, 150 grams of Deer Mushroom, 1 slice of Angelica sinensis, 4 cinnamon twigs, 1 small handful of wolfberry
seasoning: 1 teaspoon of MSG, 1 teaspoon of salt
1. Cut the bought meat into small pieces, then put cold water in the pot and blanch it slightly, then clean it and set aside.
2. The auxiliary materials are required to have a little Chinese medicinal materials, namely Angelica, wolfberry and cinnamon twig
3. Clean the prepared deer mushrooms, and then soak them in clean cold water to soak them for later use.
4. After the deer mushrooms are soaked, pour them into the stewed pot, then pour in the blanched and washed front legs meat pieces and add angelica, cinnamon and wolfberry. Finally, boil over high heat and simmer for two hours. Add a little seasoning before preparing to use.
diced lotus root meatballs
Ingredients: 250 grams of pork minced pork, 1 bar of lotus root, 1 egg, 2 green onions, 1 spoon of raw powder
Seasoning: 1 teaspoon of chicken essence, 1 spoon of oyster sauce, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of five-spice powder, 1 teaspoon of ginger juice
1. Before preparing for making, you should prepare the pork minced pork first. It is recommended that you ask the boss of the meat stall to help you use the meat grinder when buying meat. Pay attention when choosing the meat area, and it is recommended to choose front leg meat. Because the meat of the front legs is more elastic, the minced meat will taste better. The two parts of the meat that are not recommended for this method are tenderloin and pork belly. One is meaty and the other is not very good in taste.
2. Position the amount of lotus root according to the amount of minced meat. Today I use roughly a small section. Scrape the skin of the lotus root and wash it, then cut it into thin slices and cut it into small strips and finally change it into fine diced pieces.
3. Pour the cut fine lotus root diced lotus root into the basin, and then pour the minced meat before grinding. Then pour in an egg and add the required seasoning and a chopped green onion. Put on a disposable gloves and whip until the ingredients are even.
4. After whipping the ingredients evenly and slurry and sticking, pour in a spoonful of raw powder and continue to beat and mix. Then pour in the chopped green onions and stir well again and set aside.
5. Pour an appropriate amount of oil in the pot and wait until the oil temperature rises to 70% hot. You can start frying meatballs and hold the right amount of ingredients in your left hand. If you squeeze it with a little force, you will see a round meatball on the tiger's mouth.
6. Scrape gently with a tablespoon and put it in a pan. Just repeat the amount of it to be almost enough to fry. When frying the croquettes, you must first control the heat. The heat must not be strong, otherwise the outside and the inside will be unfamiliar, and all the previous efforts will be wasted. Stir gently while frying so that the meatballs can be fried evenly and beautifully. After the meatballs are fried until brown and yellow, they can be put into the pot.
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