Introduction to this issue: The Spring Festival is coming soon, and the 8 dishes with high appearance are delicious and easy to cook. There is no need to worry about reunion during the Chinese New Year. When relatives and friends gather together, they are always inevitable to eat

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Introduction to this issue: The Spring Festival is coming soon, and the 8 dishes with high appearance are delicious and easy to cook. You don’t have to worry about the New Year. During the Spring Festival, relatives and friends are always reunited. Big fish and meat are indispensable. You must eat well and eat innovatively. Make a few good-looking, delicious and eye-catching New Year dishes, and your mood will be better. Today I will share 8 dishes with high appearance in Fugui Flowers. They are easy to cook and delicious. They are all loved by family members. Try it during the Chinese New Year and make sure that all guests will praise you!

----[Tenderloin Vegetable Roll]----

The tenderloin is very tender and not fat. It is nutritious with some vegetables wrapped inside, and it is very beautiful with red and green. Drizzle with the sauce not only adds flavor, but also makes the whole dish look a little brighter. This dish is refreshing but not greasy, and both the elderly and children like it.

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[Ingredients] 1 piece of tenderloin, half a carrot, several garlic sprouts, starch, salt, soy sauce, oyster sauce

---- [Production process]----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Pour an appropriate amount of oil into a frying pan, fry the tenderloin vegetable roll over low heat until golden brown;

. Pour a little soy sauce into the pot to color, mix oyster sauce freshly, salt season, add some water, cover the lid and simmer for two minutes;

. Cut off the excess part of the tenderloin vegetable roll, cut it diagonally into two sections from the middle, arrange the plate, add a little water to boil the soup in the pot, and then pour it on the meat roll.

----[Apple Private Talk]-----

. If you want to cut the tenderloin slices thin, you can put the tenderloin in the refrigerator in advance for about half an hour, so that it will be as thin as lamb slices;

. The meat slices can be marinated with salt for a few minutes, which is more conducive to the taste. If the mouth is light, you can not marinate, and the saltiness in the soup is enough;

. Fried pork rolls with starch, one is that it is not easy to open, the second is that it is easy to color, and the other is that some starch will be incorporated into the soup, so there is no need to thicken it.

----[Braised Prawns Fans]------

A simple, easy to cook and particularly delicious "Braised Prawns Fans". It is a 5-minute quick-service dish that can be eaten with appetizers and rice. After eating this meal, I still think about the next meal. Adults and children like to eat it.

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[Ingredients] 15 prawns, 1 vermicelli, 1 green onion, 1 piece of ginger, appropriate amount of oil, 1 gram of salt, 5 grams of sugar, 20 grams of soy sauce, 20 grams of light soy sauce, half a bowl of cold water, 20 grams of cooking wine

---- [Production process]-----

. Cut off the shrimp whiskers, clean them, and remove the shrimp thread with a toothpick;

. Soak the powder thread in warm water and cut it into shreds, cut the green onion and ginger, salt, sugar, soy sauce, light soy sauce, and cold water into the bowl, and mix evenly;

. Pour an appropriate amount of oil into the pot. When the oil temperature is 80% hot, pour the prawns into the pot, stir-fry and change the color and create a fragrance, and pour cooking wine along the edge of the pot;

. Pour the scallion slices and shredded ginger into the pot to create a fragrance;

. Pour the sauce into the shrimp pot;

. Put the vermicelli into the pot, cover the lid, simmer for 2 minutes, and then put it out of the pot to serve.

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---[Apple Private Talk]-------

vermicelli are coarse and thin, and you can use any kind. Don’t stew it for too long. You can put more soup. After the vermicelli is released, the vermicelli will suck the soup and swell.

-----[Golden Garlic Steamed Loofah]------

Today's "Golden Garlic Steamed Loofah" is short-lasting and has a light taste, but also has a strong garlic aroma. Especially after the minced garlic is fried, it has a more unique flavor. The combination of yellow and green is also very pleasing to the eye. It is a very refreshing steamed dish during the Chinese New Year.

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[Ingredients] 2 loofahs, 1 garlic, oil, light soy sauce, steamed fish soy sauce

---- [Production process]-------

. Clean the 2 loofahs, scrape the green skin, and then cut it into about 3 cm sections;

. Scratch the cutter on the cut surface of the loofah segment, do not need to be too deep;

. Crush one end of the garlic and cut it into minced garlic;

. Add oil and heat the wok, put the minced garlic into the pot, and stir-fry slowly over low heat to make it golden yellow;

. Place the loofah on the plate, with the side of the flower knife facing up, and evenly scoop the minced garlic on the surface of the loofah;

. Put the loofah into a cold steamer, heat up, steam for about 5 minutes;

. The steamed loofah is still green in color and the garlic is fragrant;

. Drink light soy sauce on the surface and steamed fish soy sauce will be more delicious.

​

---[Apple Private Talk]-----

. Fried minced garlic will have a unique fragrance than raw minced garlic, and it is also visually beautiful;

. Loofah is easy to cook, so don’t steam it for too long to prevent too much juice from seeping out, not looking good in shape, and also affecting the taste;

. Just drizzle some light soy sauce. If there is no salty taste, the garlic is slightly bitter, and with a salty taste, it is a unique fragrance.

----[Garlic Razor Clams ]-----

This is a quick-hand dish, with red, green and white colors, which is very pleasing to the eye. Pick one and try it, it’s delicious, fat and tender. Whether it's wine or rice, the taste is not inferior to the food stall at all.

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[Ingredients] 1000 grams of razor clams, 6 cloves of garlic, 2 green onions, half a red bell pepper, steamed fish soy sauce, appropriate amount of vegetable oil

---- [Production process]--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Peel the shells and keep the meat, remove the black skirt, find a larger disc, and place the clam meat in a flower shape;

. Sprinkle the minced green onion, garlic and bell pepper evenly on the clams, which is colorful and beautiful;

. Boil some hot oil, sprinkle the minced green onion, and pour steamed fish soy sauce around it. The fat garlic razor clams are ready!

​

----[Apple Private Talk]------

. When buying razor clams, try to buy one that is white in flesh and can extend its tentacles; when cooking, it must be cooked thoroughly; it is very easy to peel the shell, remove the black skirt;

. Steamed fish soy sauce is quite salty, so don’t add salt; the final hot oil is the finishing touch, so don’t omit it;

. Razor clams are rich in iodine, selenium, zinc, manganese and other trace elements, and have the effect of strengthening the brain and enhancing the brain; except for the elderly and mothers who eat more, the general population can eat it, but it is said that pregnant women should eat it with caution. Please consult a professional doctor for specific situations.

----[Steamed fragrant tender ribs]-----

It’s the Chinese New Year, and it’s always inevitable that big fish and meat are big. The fried or fried food has high calories, so the steamed ribs are light and tasteless and not greasy!

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[Ingredients] small ribs 600 grams, light soy sauce 30 grams, oyster sauce 20 grams, cooking wine 20 grams, a little salt, 15 grams of sugar, half a green onion, 1 piece of ginger, 1 star anise, 30 grams of corn starch, 1 red pepper, 2 chives

Time: Steam for 20 minutes after high heat and steam

---- [Production process]-----

. Chop small pieces of ribs, the smaller the pieces, the better, wash off the bone residue, soak it in cold water for 15 minutes and then take it out;

. Put light soy sauce, oyster sauce, cooking wine, salt, sugar, scallion slices, shredded ginger, and star anise into the rib bowl, and the amount is adjusted according to your taste. Adding sugar is to increase freshness. Because light soy sauce and oyster sauce are both salty, add salt appropriate amount and break the star anise into small petals;

. Mix well and marinate in a cool place for more than 2 hours. You can turn over twice in the middle to taste evenly;

. Before steaming, scoop two spoons of corn starch into the marinated ribs, mix evenly, and put starch to lock in the gravy. The same is true for stir-fried shredded pork and marinate them with starch;

. Put the ribs on a plate and look more beautiful. If you don’t mind the appearance, you can do it at will;

. Put the ribs into the steamer, steam over high heat and steam for 20 minutes, and sprinkle the minced red peppers and chopped green onions after they are released.

​

----[Apple Private Talk]------

. The ribs must be chopped into small pieces to be easy to taste and cook quickly. Soak them for a while and you can remove as much impurities and blood as possible; the marination process is a little longer, and turn over a few times in the middle;

. Be sure to sprinkle starch, lock the gravy and tender meat, the meat that does not add starch is dry and dry, and there will be a lot of soup.

----[Xiangyou chopped pepper baby cabbage]-----

The tender yellow baby cabbage and the fiery red chopped pepper are arranged into a big flower that symbolizes wealth. It is light and slightly sweet, and has a little salty, fragrant and spicy. It is a simple but very pleasant steamed dish suitable for all ages and young.

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[Main Ingredients] 2 baby cabbage, 30g red chopped pepper

[Seasoning] 6 a little chopped green onion, 15g vegetable oil, 2g salt

---- [Making process]------

. Two baby cabbage, clean;

. Slice two halves of baby cabbage, cut each half into 4 equal parts, and do not cut the roots;

. Boil a pot of water, drop a few drops of oil (outside the portion), add 2 grams of salt, blanch the baby cabbage for 2 minutes after the water boils, remove it and let it cool naturally;

. Find a large disc with a little depth, and place the roots of the still warm baby cabbage facing outwards and the leaves facing the center into a flower shape;

. Scoop two large spoons of red chopped peppers in the center of the baby cabbage, and the amount is adjusted according to the taste; the aroma and saltiness of chopped peppers will penetrate into the baby cabbage during the steaming process, so there is no need for other seasonings;

. Enter the cold water steamer or cold water steamer, and I used 110 degrees for 10 minutes in the steamer; this time can be used in a steamer;

. After the pot, sprinkle a little chopped green onion on the chopped peppers, and splash the heated vegetable oil on the chopped green onion and chopped peppers. With the sound of "wash", the aroma is everywhere, and the "roar oil" is also the same.

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---[Apple Private Talk]-----

. Do not cut the roots of baby cabbage, cut one into 6-10 petals, and it is very convenient to pick and eat;

. Sprinkle a little hot oil at the end to stimulate more aromas of onions and chopped peppers, and at the same time, it also makes baby cabbage smelly with the oily aroma, making it more moisturizing.

-------[Steamed radish meat clip]------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

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[Main Ingredients] Half a white radish, 100g pork filling

[Seasoning] 3 shallots, 2 millet spicy, 15g starch, 1g salt, 15g oyster sauce, 2g white pepper powder

----- [Making process]-------

. Slice the white radish, the thickness is about 1-2 mm, it is best, too thin and loses the crispy texture; chop the remaining scraps;

. Crush the white radish into the pork filling, chop the scallion and millet spicy for later use;

. Cut white radish and scallions into white, and fillet of meat, pour salt, oyster sauce, and white pepper, and mix evenly; (White radish juice is abundant, so don’t make water for the meat filling;)

. Boil a pot of water, boil the radish slices into the pot, cook until transparent, and remove the radish slices into a cold water basin. This way, the radish slices are kept tender and juicy. Drain the radish slices for later use;

. Making of radish meat clips: Take a piece of white radish, put an appropriate amount of filling in the middle, fold the radish slices in half, and stuff the meat fillets that run out into the inside to keep the appearance neat;

. Put the prepared white radish into a deep round plate. The radish meat clips must be arranged neatly without deforming;

. Cate the remaining white radish slices neatly, cut them into a semicircle;

. Place the semicircular radish slices in the middle, shape them into a large flower shape, fill the remaining meat filling, steam them in the steamer box and steam for 15 minutes;

9. The steamed dishes will have soup. Pour the soup into a small pot, thicken the sauce, and cook until transparent, pour it on the radish meat clip, sprinkle with shallots and millet spicy to add color and aroma.

​

----[Apple Private Talk]-----

. Cut the scraps of white radish into the meat filling. This will not only make the meat eat, but it will not add too much meat to the body;

. Choose a thinner pork filling, a little fat;

. This dish is light, and it should not be too salty, so try not to put too deep seasonings;

. Thickening can make the radish meat clip look rich in juice and taste moist and fragrant.

----[Cold and spicy and sour braised pork liver ]-------

Use a scraper to make a cucumber roll and put it in a shape. Slice the braised pork liver, put it on a plate, just look three-dimensional, and then pour it on a bowl of sauce, which is very fresh and greasy.

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[Broken liver material] 500 grams of pig liver, half a green onion, 4 cloves of garlic, 1 star anise, 1 pinch of pepper, 2 bay leaves, 4 dried red peppers, 1 grass fruit, 1 gardenia, soy sauce, dark soy sauce, salt, cooking wine

[Cold ingredients] 1 chunk of pig liver, 1 cucumber, light soy sauce, balsamic vinegar, garlic, green onion, chili oil

---- [Production process]-----

. Remove the large blood vessels in the middle, put them in two halves, soak them in cold water for 15 minutes, and remove as much toxins as possible; soak the surface until it turns white and remove it;

. When the spices are ready, use what you have at home. Spices such as scallions, garlic, star anise, peppercorns, and bay leaves are essential, and others are optional;

. Pork liver and spices are put into a cold water pot together, pour an appropriate amount of soy sauce, dark soy sauce, salt, and cooking wine, and boil over high heat;

. After the soup is boiled, there will be a lot of foam, skim off; turn to medium heat and cook for 20 minutes, and use chopsticks to easily pierce the thickest place. After pulling out the chopsticks, there will be no blood in the hole; turn off the heat, soak the pork liver in the soup until it is cold before eating. Use this method to taste and remove the fishy smell;

. Let’s make cold pork liver. Cut the cucumber used for the side dish off the head and tail, use a scraper to scrape it from the head to the tail, and use a scraper to form a strip. After scraping it all, cut it into two halves;

. Fold the cucumber strips in half and place the cucumber scraps in the middle, and place the cucumber scraps in the middle of the plate for shape;

. Chop the garlic and chop the chopped green onion and chop the shallots; if there is millet spicy, you can also cut a little, and the red color is also very beautiful when sprinkled on the plate;

. Place the cut liver slices on the plate, and there will be a small hole at the top, sprinkle with chopped green onion and minced garlic, and then serve a bowl of sauce according to the taste. I use balsamic vinegar, light soy sauce, and chili oil to pour it on the plate. The amount of light soy sauce can be larger so that the ingredients can be soaked in the juice, and put in the salt as appropriate.

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----[Apple Private Talk]-----

. After the pork liver is cooked, soak it in the soup until it is dry. Try not to touch the air to prevent the surface from drying and hardening; soaking in the soup can also absorb the flavor and saltiness of some spices to effectively remove the fishy smell;

. The ingredients and seasonings of cold dishes can be adjusted according to the taste, and the taste is very good when you are mixing.

"Make food with love and record the beauty with care; use simple methods to present the mellow taste of the ingredients." I am Apple dancing at Meggy, once an English teacher, and now I am a cooking woman in the family who loves the kitchen. During the days of dealing with oil, salt, sauce and vinegar, my heart became more and more gentle, and I felt that "company" was the most beautiful and important thing in the world.

#Eat in China##Give good gifts for the New Year#

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