There are three essential steamed dishes for New Year’s Eve dinner. They are delicious and easy to prepare. Learn how to arrange them in advance so that guests can stay calm.

In my hometown, when the Chinese New Year comes, we will prepare excellent steamed vegetables. Steam a large pot at a time and put them in small bowls. Then when eating, heat them and pour them out to eat. It’s quick, easy, delicious, and has a good meaning: “Prosperity” welcomes the New Year! There are three essential steamed dishes for New Year’s Eve dinner. They are delicious and easy to prepare. Learn how to arrange them in advance so that guests can stay calm

Glutinous rice braised pork

〖Ingredients list〗Pork belly, glutinous rice

〖Preparation steps〗

1. Wash the pork belly, put it in a pot and cook for a while. Use chopsticks to poke the pork belly hard. If it can be inserted directly, you can pick it up. , take it out and poke some small holes in the pig skin with a toothpick to facilitate the flavor;

3. Then put the pork belly into the oil pan and fry until the color turns golden, take it out and cut it into large pieces. meat slices;

4. We prepare another bowl: add 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of pepper, mix well and set aside for later use ;

5. Steam the glutinous rice in the pot, then take it out and let it cool;

6. Place the pork belly in the steaming bowl, with the skin side down and the meat side up. Place it in an even order, then spread the cooked glutinous rice on it and press it tightly, pour the sauce from the top, then put it into a steamer, turn to medium to low heat and steam for about 50 minutes.

7. When the time is up, it’s time to take out the pot. Place a plate on the bowl of pork belly and quickly turn it upside down. The fragrant glutinous rice pork belly is ready. The meat is rich in juice, the glutinous rice is sweet and soft, and the pork belly is fragrant and glutinous. , you can make more at a time and store it in the refrigerator, and then heat it up and serve it when you have guests.

Steamed pork ribs

〖Ingredients list〗Sweet potatoes, pork ribs, steamed pork powder, onion and ginger

〖Preparation steps〗

1. Peel the sweet potatoes and cut them into chunks for later use;

2. Chop the onion and ginger into mince;

3. Add a small amount of water to the steamed pork powder to make it swell;

4. Wash the spareribs and soak them in the bleeding water. Drain the water and add minced onion and ginger, bean paste, chili noodles, light soy sauce, dark soy sauce, sugar, pepper, pepper powder, chicken essence and cooking wine. Mix well and marinate for about 2 hours;

5. Dip the marinated pork ribs into steamed pork powder;

6. Take a large bowl of sweet potatoes and spread them on the bottom of the bowl, then add the pork ribs covered with powder.

Put it into a steamer and steam it for about 1 hour, then take it out of the pot and garnish with chopped green onion and it’s done.

Sauce-flavored seabass

〖Ingredients list〗One seabass, a small piece of pork belly, green onion, ginger and garlic, bean paste, soybean paste, chopped green onion, cooking wine, steamed fish with black bean paste

〖Preparation steps〗

1. Clean the fish, add onions, ginger and cooking wine and marinate for 10 minutes to remove the fishy smell;

2. Cut a small piece of pork belly into foam and set aside. ;

2. Spread green onion and ginger on a plate, put in hot water and steam for 10 minutes;

3. Heat oil in another pot, add minced meat and stir-fry. Then add onion, ginger, garlic and chili in order and sauté until fragrant, add a spoonful of bean paste and a spoonful of soybean paste, then add a little water and simmer for a few minutes;

3. After the fish is steamed, pick off the onion and ginger. Pour the steamed fish juice oil, pour in the freshly made sauce, sprinkle with a little chopped green onion and serve!

Nowadays, when thousands of recipes can be found on the Internet and in various food apps, I still buy recipe books one by one. In the final analysis, it is because I am lazy.

I have passed through a lot of recipes in the past two years, either borrowed or bought, but in the end not many of them stayed with me.

In addition to being really practical, each book left behind has its irreplaceable characteristics for me. I also did some screening and finally selected the following "Chinese Recipe Book on the Bite of the Tongue" "A Complete Illustration of Home-cooked Dishes", highly recommended to everyone.

This set of books is suitable for office workers and housewives to learn cooking. Each dish is a delicacy handed down from ancient times. Every dish is a taste of home, and every mouth is a nostalgic. It uses color pictures and detailed explanations to help you understand the cultural history of food. Traces, and nanny-style production steps, even beginners can easily get started.

This book*** contains nearly 200 delicacies, each of which records in detail the principles of cooking, selection of ingredients, knife skills, and the personal experience of cooking the five flavors.

The secret of making home-cooked food from "edible" to "delicious" is hidden in this book.

For example, tomato scrambled eggs, which is the No. 1 home-cooked dish, just separate the egg whites and egg yolks when beating the eggs, first make big bubbles in the egg whites, then add the egg yolks and salt, beat together, and stir-fry. The eggs that come out will be extremely smooth and tender.

For example, for sweet and sour pork ribs, use two kinds of vinegar, mature vinegar and balsamic vinegar, and add them in two times to maintain a better vinegar aroma.

For another example, if you want the rice to be fragrant, glutinous, soft and sweet, don’t neglect washing the rice; if you want the porridge base to be soft and soft, add a spoonful of oil; if you want the stewed mushrooms to be more fragrant and smooth, add a piece of chicken skin ; If you want to keep vegetables green, in addition to only frying them until they are 70% cooked, you can also blanch them in cold or ice water

When I read this book, I sighed from time to time. That's it." When you make delicious dishes according to it, your confidence will double~

This book also collects the details of cooking.

What is the "appropriate amount" of seasonings, how to "maintain" the pot, how to cut vegetables for a novice who is not good at knife skills, how high the heat should be for steaming vegetables, and whether to use cold or hot water for blanching. , how to soak dry food, etc., it all has detailed explanations based on specific recipes.

Another advantage is that it can be completely flattened, which is very convenient when you are reading the book while cooking!

If you read and compare this recipe carefully, I believe you can make delicious dishes, and the aftertaste of the food will be even more addictive.

In fact, not only in cooking, but also in work, life and even interpersonal relationships, the benefits of aftertaste are worthy of attention.

Don’t be greedy for ‘just looking at the present’, but keep ‘getting better gradually’ in mind. I hope you can become a person who cherishes the aftertaste.

Our store has a limited time offer. This cookbook only costs 78 yuan. You can get it for the price of a meal. Why not?

Friends who like cooking can click the link below to purchase: