New Year's Eve cookbook

On New Year's Eve, no matter how far apart they are and how busy they are at work, people always want to go back to their homes and have a reunion dinner. Sometimes when it is really impossible to go home, the family always keeps a seat for him and a pair of bowls and chopsticks to show their reunion with him. This New Year's Eve dinner, also called "Family Fun", is a family banquet that people attach great importance to.

as the saying goes, hit a thousand, scold ten thousand, and have dinner at thirty nights. According to the traditional folk customs in China, the food of New Year's Eve is very particular, usually including wonton, jiaozi, long noodles, Yuanxiao and so on. It is one of the traditional foods in China. Also known as flat food or boiled cake. In ancient times, there were only wonton and no jiaozi. Later, the wonton was made into a crescent shape and became jiaozi. In the Tang Dynasty, the habit of eating jiaozi had spread to the remote areas of China. On New Year's Eve, as soon as twelve o'clock strikes, we begin to eat jiaozi, so it's the time of the year, which means it's the turn of the old and the new, and it's the time of the year.

also known as tangyuan, it is more common in the south. It is made by rubbing glutinous rice into a circle (stuffing with different flavors can be added to it) and then cooking it in a pot, which means round and round. Yuanxiao is usually the staple food for breakfast or New Year's dinner, which is very popular in restaurants, hotels and at home.

In many places, some non-staple foods are added to the New Year's dinner, in order to get a lucky taste. Eat dates (spring comes early), persimmons (everything goes well), almonds (happiness comes), tofu (family photo), three fresh vegetables (Sanyang Kaitai), peanuts (immortality), and rice cakes (rice cakes are getting higher and higher every year) ... Of course, the variety of New Year's Eve is more abundant. What are chickens, ducks, fish and delicacies?

According to the traditional folk customs, the eating customs of New Year's Eve in China are different: northerners eat jiaozi, southerners eat rice dumplings and rice cakes, and Jiangsu, Zhejiang, Fujian and Guangdong eat Yuanxiao on the first day, or fry or cook; People in Zhangzhou, Fujian eat raw garlic and preserved eggs on the first morning of the first day; On the first day of chaozhou people, Guangdong, he ate the local "rotten circle"; Hui people eat noodles and stew on the first day of the first month, and only eat jiaozi on the second day. Ingredients: Chinese cabbage (white stalks) 6g pork tripe 2g grass shrimp 25g squid (fresh) 1g sea cucumber 5g ham 75g mushroom (fresh) 5g

Seasoning: 5g salt and 4g pepper, with appropriate amount

Practice: 1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it into a stew.

2. Slice pork belly;

3. blanch the cut squid and take it out;

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices;

5. Boil the ham before taking out the slices;

6. Soak the shiitake mushrooms until soft, remove their pedicels and put them on Chinese cabbage respectively;

7. cut off the beard of the big grass shrimp, blanch it and take it out for later use;

8. put the seasoning in a saucepan, move it into an electric cooker or steamer and steam it for 4 minutes, then add the grass shrimp and steam it for 5 minutes before taking it out. Ingredients: pork tripe 3g squid (fresh) 1g chicken leg 2g pork leg 15g

Accessories: mushroom (fresh) 5g dictyophora (dry) 5g lettuce 5g rape 1g

Seasoning: oyster sauce 1g vegetable oil 15g salt 4g white sugar 5g pepper 3g each

Practice: 1.

2. Cut squid, blanched, fished out and reused;

3. Cut pork tenderloin (pork leg) and chicken leg, and blanch the blood for later use;

4. soak mushrooms and dictyophora indusiata until soft, remove pedicels and cut into small pieces;

5. firstly, the lettuce is cooked and cut into strips;

6. blanch the rape before showering for later use;

7. Put pork tripe, squid, chicken leg, pork tenderloin and abalone in a casserole, add all seasonings and cook for 1 minutes, then add mushrooms, bamboo shoots and bamboo shoots, and simmer for half an hour with low fire to make them completely cooked, soft and tasty;

8. Add rape, and remove the edible main ingredients: 1, grams of glutinous rice

Accessories: 2 grams of raw bacon, 15 grams of eggs

Seasoning: 5 grams of pepper powder, 5 grams of salt, 1 grams of green onion and 2 grams of ginger, respectively

Practice: 1. Soak the glutinous rice in warm water for 2 hours, then steam it in a cage for 4 minutes;

2. spread the glutinous rice cold, and when it is warm, beat in the eggs;

3. Cook the bacon first, and then cut it into dices;

4. Cut the onion into chopped green onion, peel the ginger and cut it into powder;

5. put all the ingredients into the glutinous rice, add pepper powder and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave for 3 seconds to taste it. It is mainly raw eggs, but it can be eaten, but it needs good gastrointestinal function).

6. After mixing well, wet your hands with water first, then take about 25 grams and knead them into a circle. Ingredients: one yellow river carp weighs about 75g. Ingredients: shredded mushroom, shredded winter bamboo shoots, 3g onion, ginger and garlic, and one egg

Seasoning: 1g salad oil (about 1g), 5g cornmeal, 1g cooking wine, refined salt, 1g monosodium glutamate and Lee Kum Kee soy sauce, and appropriate amount of soup

.

2. Stir the eggs and rice starch into paste and smear it on the fish, then put it in a 7-8% (15℃-2℃) hot oil pan and fry it until it is golden and ripe.

3. Leave a little oil in the pot, stir-fry the onion and ginger ingredients, then add a little broth and seasoning, and then put the fried fish in the soup and cook it thoroughly. Ingredients: 4g of silver carp head and 2g of bean curd

Seasoning: 5g of ginger, 1g of green garlic, 1g of cooking wine, 1g of bean paste, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn). Practice: 1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, and fry the fish head on both sides with 5 tablespoons of oil.

2. Cut the tofu into thick slices, fry it in oil and put it in a cooking pot or casserole, and put the fried fish head on the surface;

3. Stir-fry Jiang Mo with 2 tablespoons of oil, add all the seasonings and 2 cups of water, stir well and bring to a boil, pour into the pot, bring to a boil with fire, and cook for 4 minutes on low heat to make it tasty;

4. when the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic, and then turn off the heat and remove it for eating.

materials

pork tenderloin 2g, 2 eggs, 8g of fungus (soaked in hair), 4g of cucumber and winter bamboo shoots, 2 teaspoons of soy sauce, 4g of Jiang Mo, 1 tbsp of oil, 1 teaspoon of salt and 1 teaspoon of cornflour

Practice

1. Wash pork tenderloin, cut into pieces, and marinate with cornflour for a while. Knock the eggs into a bowl and break them up. Wash the cucumbers and slice them. Peel the winter bamboo shoots and wash them. After slicing, blanch and drain them.

2. put the oil in the pot, pour the egg liquid when it is heated to 5%, and when it is solidified, crush it with a spatula and take it out for use.

3. Leave the hot oil in the pot, saute the minced ginger, then add the tenderloin slices and stir-fry until cooked, then add the fungus, cucumber and bamboo shoots in turn and stir-fry for 2 minutes, then pour in the soy sauce and add salt and stir-fry for 1 minute, then add the chopped eggs and stir-fry evenly.

ingredients

1 bass, 1 tbsp of soybean sauce, 8g of shallots and ginger slices, 3g of green and red peppers, 2 teaspoons of cooking wine and 1 tbsp of oil

Practice

1. After gutting the bass and scraping the scales (which can be done by fishmongers), make a shallow cut on the back of the fish, and use salt and seasoning.

2. put water in the pot to boil, put a fish dish on it, cover it with high fire and steam for 1 minutes. Use the steaming time to shred green and red peppers for later use.

3. Heat the oil to 6% and pour it on the steamed bass surface, then add shredded green and red pepper for decoration.

materials

35g of beef, 3g of green pepper, 2 teaspoons of oyster sauce, 1 teaspoon of white sugar and salt, 1 teaspoon of cornmeal, 3g of Jiang Mo, 1 teaspoon of cooking wine and 2 teaspoons of oil

Practice

1. Wash and dice beef, add cornmeal, cooking wine and 1/2 teaspoon of salt, mix well and marinate for a while. Wash the green pepper and remove the pedicle, pat it flat with the back of the knife and cut it into small pieces. Wash the ginger and cut it into powder for later use.

2. put the oil in the pan, and when it's 6% hot, add the Jiang Mo and stir-fry the diced beef until it changes color.

3. Add oyster sauce, sugar and the remaining salt in turn, stir well, then add green pepper, stir-fry until the green pepper stops growing.

materials

8g of spareribs, 5g of ginger slices, 2 tablespoons of soy sauce, 1 tablespoon of oil and Huadiao wine, 3g of cinnamon and 1/2 teaspoon of salt and 1 teaspoon of sugar

Practice

1. Chop the spareribs into short and similar sections after cleaning, put them in clean water, boil and blanch them until they bleed, and drain them for later use.

2. put the oil in the wok, stir-fry the ginger slices until it is 6% hot, and stir-fry the ribs until golden and slightly burnt.

3. add the carved wine, soy sauce, sugar and salt in turn, stir well, add the star anise and cinnamon, then pour in the boiled water without ribs, simmer for about 12 minutes on medium heat, then turn on the high fire until the soup is almost dry, and then take out the pot. When placing the plate, the ribs can be placed in a circle like blooming roses.