New year's eve menu

A scientific series of Spring Festival menus, mainly home-cooked dishes, with meat and vegetables, coarse dishes and fine dishes, are scientifically prepared.

First, the public menu

Dinner on 29th, 2008 (not 30th this year): Cold cuts: rotten chicken feet, shrimps with scallion oil, hot and sour cabbage hearts, jellyfish skin with scallion oil. Hot dishes: grilled crucian carp with onion, fish roll with egg skin, boiled beef, fried bean sprouts with green pepper and fried tarragon with gluten. Dim sum: Three-silk spring roll soup: Sauerkraut belly soup.

Breakfast on the first day: sesame jiaozi, milk, vegetables and meat pot stickers.

Chinese food for the first day of junior high school: cold dishes: assorted salad, salted duck, braised belly and lotus root slices mixed with vinegar. Hot dishes: spicy squid rolls, cream tortillas, taro sparerib pot, broccoli in milk soup, fried vegetables with Pleurotus eryngii. Dim sum: Babao rice soup: black chicken soup.

Dinner on the first day: cold cuts: spiced herring, tripe with scallion oil, sweet potato strips with sugar stains, mustard and celery. Hot dishes: fish head in casserole, chicken with salt and pepper, three fresh crispy rice, fried carrot with yam, and beans with garlic paste. Dim sum: fried rice cake soup: Chinese cabbage and small yellow croaker soup.

Second, the well-off menu

Dinner on 29th, 2008: Cold cuts: shredded chicken goose, spiced donkey meat, lotus seed heart with crystal sugar, mustard mixed with lettuce. Hot dishes: fresh abalone slices with jade, crab with egg yolk, yuba mutton pot, garlic peas, olive vegetables in oyster sauce. Dim sum: steamed soup with crab powder: Cordyceps duck soup.

Breakfast on the first day: longan soaked with eggs, milk, shrimp and shepherd's purse steamed buns.

Lunch for the first day of junior high school: cold dishes: preserved chicken legs, seaweed cashews, roasted ears and yam with honey sauce. Hot dishes: dry-roasted prawns, stewed fish maw in winter, chestnut chicken soup, asparagus soup, and stir-fried Guanyin vegetables. Dim sum: fried beef soup: ginseng turtle soup.

Dinner on the first day: cold dishes: stewed goose's feet, pickled mutton, vinegar mixed with ginger buds and garlic kelp festival. Hot dishes: shark's fin with minced chicken, steamed shad, beef casserole with sand tea, fragrant grass head with wine, and lactic acid bacteria in winter bamboo shoots. Dim sum: fermented jiaozi soup: raw grass chicken soup.

Third, the menu for the elderly.

The menu for the elderly consists of foods that are light, soft, rotten, digestible, chewy and less irritating.

Dinner on 29th, 2008: Cold cuts: beef with dried tangerine peel, smoked pomfret, red dates with honey sauce, dried mushroom Malantou. Hot dishes: diced chicken with cashew nuts, braised mutton, stewed silver carp head, lettuce in oyster sauce, and rotten cabbage. Dim Sum: Fresh Meat Tangyuan: Jade Silver Fish Soup.

Breakfast on the first day: rock sugar lotus seed soup, milk, steamed dumplings with vegetables and meat.

Lunch for the first day of junior high school: cold dishes: boiled chicken, braised strips, silver buds and lobster sauce. Hot dishes: hibiscus chicken slices with tea oil, kidney flowers with soy sauce, pomfret, seaweed and mushroom cauliflower. Dim sum: cream soup: yam sparerib soup.

Dinner for the first day: cold dishes: duck feet mixed with vinegar, preserved eggs with minced meat, white kidney beans with rock sugar and stewed cucumber. Hot dishes: crispy shrimp, braised pork trotters, braised pond carp, stir-fried spinach and braised eggplant in oil. Dim sum: mushroom soup: shredded chicken and fish soup.

Four, the prevention of cardiovascular disease menu

Suitable for coronary heart disease, hyperlipidemia, stroke, atherosclerosis and overweight people.

Dinner on 29th, 2008: Cold cuts: minced chicken, braised beef, cucumber with garlic paste and carrot with rock sugar. Hot dishes: dried scallops with black bean paste and garlic, steamed mandarin fish, fish fillets with tomato sauce, bean sprouts with tea oil, celery and lily. Dim sum: pumpkin pie soup: tofu crucian carp soup.

Breakfast on the first day: red dates and red beans soup, milk, mushrooms and vegetables.

Chinese food for the first day of junior high school: cold dishes: pickled duck feet, pigeon in sauce, amber peach kernel and lotus white mixed with vinegar. Hot dishes: colorful shrimp, braised chestnut chicken, stewed sea cucumber, winter bamboo shoots and fried kidney beans. Dim sum: shrimp wonton: tremella and orange soup.

Dinner for the first day of junior high school: cold cuts: chicken nuggets with ginger juice, jellyfish mixed with vinegar, horseshoes with honey sauce and sauerkraut. Hot dishes: stewed quail with double mushrooms, soft roasted yellow croaker, tea fried eel back, lettuce with garlic paste and shredded coriander. Dim sum: water chestnut cake soup: China pickled fish slices soup.

Healthy New Year's Eve menu

The first is the golden rice cake.

1) raw materials: 600g rice cake, 200g pumpkin, white sugar, osmanthus fragrans and oil.

2) Production process: a. Shred the rice cake and pumpkin for later use. Pour out the oil pan.

B. Boil hot water in a pot, add sugar to melt, add shredded rice cake and stir-fry until soft, then add shredded pumpkin and stir-fry until cooked.

3) Features: The dishes are bright in color, fresh and smooth.

Second, fresh fruit mandarin fish

1) raw materials: one stick of mandarin fish (about 600g), diced fruit (optional pineapple, watermelon, cantaloupe and cucumber), soup, 10 mushroom, salt, starch, onion and Jiang Mo.

2) Production process: a. Scrape the scales of mandarin fish, cut off the head and tail, and steam them in a cage for later use.

B, cut the fish into big diced fish and add salt to taste and size.

C. Cook the soup in a frying pan with clear oil, stir-fry a little onion and ginger, pour in diced fish, stir-fry until it turns white, add soup and a little salt to taste, add diced fruit, mix well, put it on a long plate, put it at the tail of the fish head, and put mushrooms around it.

3) Features: Fish tastes tender, delicious and fresh, and fruits are added to supplement the carbohydrate deficiency in fish.

Third, thick soup goose fat pot

1) Ingredients: French foie gras 250g, alpine Chinese cabbage, straw mushroom, Flammulina velutipes, salt, soup king and soup.

2) Production process: a. Cut the foie gras into 0.5cm for later use. B. Cut the alpine vegetable into sections, slice the straw mushroom into a pot, add chicken soup, salt and soup king, season and boil, then push the goose fat liver slices and cover the pot to serve.

3) Features: Goose fatty liver is rich in fat-soluble vitamins, unsaturated fatty acids and lecithin. This dish is delicious and nutritious with mushrooms, vegetables and soup.

Fourth, Yuhuan shrimp in spring.

1) raw materials: shrimp with nine knots 300g, Japanese cucumber 150g, ginkgo biloba 50g, carrot 10g.

2) Production process: a. Turn off the shell of the nine-section shrimp, leaving the tail and opening the back for sizing.

B. Japanese cucumber is cut into 1 cm segments, melon seeds are removed, and shrimps are strung together for later use.

C. oil the shrimp and water the ginkgo. Put oil in the pan, add shrimp sauce and ginkgo to taste, slide and serve.

3) Features: the meat is white and tender, with red, yellow, green and generous shape. Protein of nine-node shrimp has high biological value and is rich in trace elements such as zinc. Paired with cucumber, it is refreshing and has ginkgo to reduce fire, and the nutrition is more uniform.

Five, steamed wax gourd

1) raw materials: bitter gourd 400g, minced meat 100g, pickled cabbage 50g, mushroom 30g, soup 600g.

2) Production process: a. Cut bitter gourd into sections of 1 cm, and prepare minced meat, sauerkraut and mushrooms for later use.

B. Put the cooked meat into bitter gourd, put it into a soup pot, and add salt, sugar and monosodium glutamate to serve.

3) Features: Bitter gourd has the functions of lowering blood sugar, cooling and detoxifying. Smoking and drinking during the Chinese New Year are non-stop, and adding bitter gourd vegetables can raise and lower the anger.

Six, honey buckle papaya

1) Ingredients: one papaya, 80g tremella, 30g longan pulp, and honey 100g.

2) Production process: a. Put tremella and arillus longan into a cage and steam them for later use. B) Seed and peel the papaya, cut it into 65,438+0 cm thick slices, put it on a plate, boil the tremella and longan meat with honey, and pour it on the papaya to serve.

3) Features: Papaya has the effects of balancing physiological metabolism, eliminating phlegm, enhancing immunity, moistening skin and nourishing eyes. It can be used with tremella for nourishing yin and tonic and honey to cool and reduce fire, and it is more nutritious.