Please accept the 2021 New Year’s Eve dinner menu, 10 meat and vegetable dishes as well as cold dishes, treat guests with dignity

There are only three weeks left before the Chinese New Year. The highlight of the Spring Festival, the New Year’s Eve dinner, has been remembered by many people. These 10 New Year’s Eve dinner menus are given to everyone, so you don’t have to rack your brains to make delicious recipes. Vegetarian dishes are also included with cold dishes, which can meet the needs of the family and is very respectable when entertaining guests!

The first course, pork belly with taro

Ingredients: A large piece of pork belly, a Lipu taro, an appropriate amount of soy sauce and oyster sauce, ginger slices, green onion knots, and dark soy sauce.

1. Process the taro, peel off the skin, then cut it in half, and then slowly cut it into horizontal pieces. This will help to arrange the taro meat.

2. Pork belly Don't cut it after you buy it, blanch it in a pot for 10 minutes. The water must cover the pork, otherwise it will not be cooked easily

3. After blanching, take out the meat and use a toothpick or other tool to pick the surface of the pork skin. Prick it back and forth, and then apply soy sauce to let the soy sauce penetrate into the inside

4. Heat the oil in a pan. When the oil temperature is 60% hot, put the pork belly in and fry it with the skin side down. When the skin is fried until Once golden and bubbling, turn off the heat and take it out

5. Set the pork belly aside and cut it into even slices after it cools down

6. Heat the pot again , add soy sauce, oyster sauce, dark soy sauce, star anise and an appropriate amount of salt and cook for a few minutes, then turn off the heat and let the braised pork roll in and dip into the sauce

7. Use a braised pork bowl to blanch a piece of taro. Stack them in a bowl like this, pour in the cooking juice, and steam them for 40 minutes. After steaming, place them upside down in a bowl and you can eat them.

The second course, braised prawns

Ingredients: fresh shrimp, 1 green onion, 1 piece of ginger, appropriate amount of oil, 20 grams of soy sauce, 10 grams of balsamic vinegar, 10 grams of sugar , 1 gram of salt, appropriate amount of water

1. Clean the purchased prawns, cut off the long shrimp whiskers, and then use a toothpick to pick out the shrimp threads

2. Cut the green onions into sections. In order to add flavor to the shrimps, you can add more green onions. Cut the ginger into thick strips

3. Make another soul sauce, add soy sauce, white sugar, white vinegar, and an appropriate amount of salt. Stir together with water

4. Heat oil in a pan, add green onions and shredded ginger, then add shrimps and stir-fry. When the shrimp shells change color, pour in the sauce and serve. edible.

The third course, three cups of chicken

Ingredients: chicken, green and red peppers, ginger slices, green onions, garlic, star anise, soy sauce, rice wine

1. Chop the purchased chicken into small pieces and place in a basin for later use. Remove the seeds from the green and red peppers and slice them, cut the green onions into sections, slice the ginger, and cut the garlic in half. Prepare the rice wine, soy sauce and sesame oil in advance

2. Put the chicken in cold water and blanch it in cooking wine water for 2 minutes, which can effectively remove the fishy smell, then take it out and wash it twice with cold water

3. Heat the oil in the pot, add the onion, ginger and garlic and sauté until fragrant, then pour the chicken and stir-fry quickly. Then pour in the rice wine, soy sauce and sesame oil.

4. Simmer over low heat for about 20 minutes, then slowly reduce the juice, and finally add green and red peppers.

The fourth course, braised fish

Ingredients: tilapia, cooking wine, ginger, onion, garlic, bean paste, light soy sauce, dark soy sauce, oyster sauce, salt, water starch

1. Clean the fish you bought, cut it with a cross knife, then add cooking wine, green onion knots, ginger slices and a little salt to marinate it, apply it evenly from top to bottom, marinate to taste, and add the green onion knots and ginger slices. Stuff the fish into the belly and marinate for 10 minutes.

2. Cut the ginger into slices, then dice the shallots, cut the garlic into dices and place on a plate for later use.

3. Heat the oil in a pan and fry the marinated fish slowly. After one side is set, turn it over and fry the other side. After both sides are fried, take it out and set aside.

4. Heat the oil in the pot again, first add light soy sauce, dark soy sauce, oyster sauce, and then a few rock sugar. After it melts, put the fish in the pot, turn up the heat and simmer, pour the soup from time to time. Cook the fish for about 6 minutes

5. When the time is almost up, take the fish out, thicken it with water starch, boil it into a thick soup, then sprinkle it on the fish, and you are ready to eat. !

The fifth course, Sixi meatballs

Ingredients: pork filling, lotus root, sugar, cooking wine, light soy sauce, dark soy sauce, oyster sauce, water starch, salt

1. Peel and slice the lotus root, then cut into cubes and set aside. Prepare 3 fat and 7 lean meat fillings, add diced lotus root, add 1 spoon of sugar, half a spoon of salt, 2 spoons of light soy sauce, and then add 1 spoon of cooking wine, appropriate amount Chop green onion, 1 tablespoon oyster sauce, mix well with chopsticks, then add 2 tablespoons water starch, mix thoroughly.

2. Beat the meat vigorously in the bowl with your hands for about 5 minutes to make the meat more elastic. Then roll the meat filling into large balls, and then fry them.

3. Heat the oil pan to 60% heat, add the meatballs one by one, and fry over medium-low heat. Turn the meatballs over occasionally. Fry for about 8 minutes. Fry the surface until golden brown and filter the oil. fish out.

4. Leave 1 tablespoon of base oil in the pot, add scallions and ginger slices and sauté until fragrant. Fry over low heat to bring out the aroma of scallions and ginger. Then add the fried meatballs and pour in boiling water to cover them. Pour half of the meatballs into 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 1 tablespoon of salt. After boiling, cover the pot and simmer over low heat for 20 minutes to allow the meatballs to simmer and become flavorful.

5. After 20 minutes, take out the meatballs and pour the soup on the meatballs. This Six-Xi Meatballs dish is complete.

The sixth course, Cordyceps flower stewed chicken soup

Ingredients: old hen, cordyceps flower, ginger, wolfberry, red dates, salt

1. Remove the old hen Slice the chicken butt and ginger, then blanch the old hen in water.

2. Rinse the chicken after blanching, then put down the pot and simmer again, add ginger slices, bring to a boil over high heat, add cordyceps flowers, red dates, and wolfberries, and continue to simmer for 60 minutes

3. When the time is up, sprinkle an appropriate amount of salt to taste before serving.

The seventh course, fried bacon with celery

Ingredients: 1 bacon, 1 handful of parsley, 1 carrot, a little oil, a little salt, a little chopped green onion, shredded ginger

1. Wash the bacon and blanch it in a cold pot for 20 minutes. The meat will not be hard, sticky or greasy after cooking.

2. Cut the celery into sections, cut the carrots into shreds, and cut the cooked bacon into thin slices.

3. Heat the oil in a pan, stir-fry the onion and ginger until fragrant, add the bacon and stir-fry. After a few minutes, add the carrot shreds and stir-fry evenly. Finally, add the celery, and then add salt to taste. Stir fry for a while and then it is ready to serve.

The eighth course, brown sugar glutinous rice and lotus root

Ingredients: lotus root, brown sugar, glutinous rice

1. Wash the lotus root, scrape off the skin, and cut the front and rear ends Open it and stuff the glutinous rice in from one end until it is completely filled.

2. Realign the two sections of lotus root that were cut earlier and use toothpicks to hold them together tightly.

3. Boil water in a pot and add brown sugar. After the brown sugar melts, soak the lotus roots in the brown sugar water and steam them for half an hour.

4. After steaming, take out the brown sugar lotus root, slice it and place it on a plate, and finally pour the remaining brown sugar juice on it. This brown sugar lotus root dish is completed.

The ninth course, spicy and sour cucumber rolls

Ingredients: cucumber, chives, garlic, 3 spicy millets, light soy sauce, balsamic vinegar, salt

< p> 1. Wash all the ingredients, remove the head and tail of the cucumber, and then use a spatula to slide from one end to the other.

2. Take out a cucumber strip and roll it on your finger, then place it on the plate

3. Chop the millet, mince the garlic, mince the chives, and make a sauce , put light soy sauce, balsamic vinegar and edible salt in a bowl

4. Sprinkle the chives, garlic, and pepper evenly on the cucumber rolls, and then pour the sauce on them. It is an appetizing and greasy cold dish, cucumber rolls. It’s ready, no matter how much you eat it, you won’t get tired of it!

The tenth course, Pleurotus eryngii with oil

Ingredients: 500 grams of Pleurotus eryngii, appropriate amount of small red pepper, appropriate amount of green pepper, appropriate amount of coriander, appropriate amount of chives, appropriate amount of garlic.

1. Clean the king oyster mushrooms and cut them in half, cook them in a pot and let them cool!

2. Tear the cooked king oyster mushrooms into strips, cut the red and green peppers into sections, cut the coriander and chives into sections, and mince the garlic

3. Put the red and green peppers in Add the king oyster mushrooms, then add the seasonings minced garlic, salt, chicken essence, and chili powder

4. Put the chives and coriander in a basin, then add 2 tablespoons of vinegar and a little sesame oil and mix well , heat the oil in a pan, and when it is 70% hot, pour the oil on the chili powder and minced garlic! It’s time to eat!

The ten dishes have perfect meanings and are carefully matched. Collect them quickly and start cooking the New Year’s Eve dinner!