Who can give me some dishes and styles of hotel New Year's Eve? Or websites have to do this.

Menu and cooking methods of Shanghai New Year's Eve dinner

Winter bamboo shoots with snow vegetables

It has the style of Shanghai people's coarse dishes and fine cooking, and is the representative of vegetables in Shanghai home-cooked dishes.

Raw materials: fresh Chinese cabbage, winter bamboo shoots, sugar and starch.

Production method: Slice the winter bamboo shoots with water, take them out and drain them for later use. Heat the pot, add a little oil, put the cabbage and winter bamboo shoots into the pot together, add a teaspoon of sugar, 1/3 cups of water, cover the pot, simmer for 15 minutes on high fire, stir fry with high fire, thicken with oil, remove the pot and plate.

Stew and stir in water

The most typical traditional Shanghai cuisine, characterized by thick oil red sauce, is a masterpiece of fish.

Raw materials: grass carp or herring weighing more than 2.5 kg, take its tail.

Ingredients: starch, sugar, soy sauce, onion, vinegar, sesame oil.

Production method: ① Wash the fish tail, chop it into a fan shape along the side spine of the fish tail, and paste it with dry powder for later use. (2) Put the oil in a hot pot until it is 70% hot, and then put the fish in the pot. After a while, take out the pot at once. (3) There is a small amount of residual oil left in the pot. Add onion, soy sauce, sugar and half a glass of water in turn, bring to a boil, add fish, cover the lid, simmer for 15 minutes, uncover the lid, and collect the juice over high fire. Thicken and serve. Add a spoonful of vinegar and a little onion to the soup left in the pot and pour it on the fish.

Meat cooked in soy sauce

Another masterpiece of thick oil red sauce is very popular. There is a strong smell of sauce and meat in the alley, which is a typical portrayal of Shanghai's alley life.

Raw materials: good pork belly.

Ingredients: onion, ginger, cooking wine, red rice noodles.

Production method: ① Wash the pork belly and cut it into 6.6 cm square rectangles. Put water in the pot and meat in the pot with cold water. It is recommended to immerse the meat in water. (2) Add onion, ginger and cooking wine, boil them together, and skim off the floating foam in the pot. Mix red rice flour with cooking wine, add soup and add two spoonfuls of sugar. After boiling again, turn off the fire and simmer for 4 hours. Take the pot out and put it directly on the plate.

Red tofu block

Continue to maintain a rich and simple taste, which is the representative of bean products in Shanghai home cooking.

Ingredients: mushrooms, lean meat and shredded tofu.

Ingredients: starch, soy sauce, sugar, bean paste, salt, chicken essence and chopped green onion.

Production method: ① Slice mushrooms, shred lean meat, and cut tofu into pieces for later use. (2) Boil the soy sauce, bean paste and sugar together. Add tofu, add 1/3 cups of water, bring to a boil and push the tofu back and forth with a spoon, but pour some oil instead of water. Sprinkle with chopped green onion and turn it slightly. Take out the pot and put it on the plate.

Shrimp leakage from cucumber

The method is simple, which is a typical representative of the light style in Shanghai-style home cooking.

Raw materials: fresh shrimp, cucumber, starch, sugar, salt, cooking wine, chicken essence, chopped green onion and vinegar.

How to make it: Wash the shrimp and cut off the whiskers. Heat the pot, add a little oil, put the cucumber and shrimp in the pot and oil them together, and you can cook it in a moment. Mix cooking wine, salt, chicken essence, sugar and chopped green onion, drop 3 drops of vinegar, add 1/3 cups of water and bring to a boil. Stir-fry the oiled cucumber and shrimp in a pan. Thin skin, pour oil, and take out the pot. The whole production process needs to pay attention to the tight time.

crucian

Raw materials:

Live crucian carp, 2 live clams, 250g cooked ham, 3 pieces of bamboo shoots and 5 pieces of water-soaked mushrooms.

Exercise:

1: Wash the crucian carp, cut it open from the back, cut a few knives from the back, put it in a clear pot, add seasoning, ginger, onion and bamboo shoots to boil, boil it over low heat and put it in a soup pot.

2: Boil the clams in a clear water pot until the shells are opened, take them out and put them in a soup pot.

3: Dump the fish soup, boil the clam soup, add mushrooms and cooked ham slices, and pour into the soup basin.

Bichromatic shrimp

Raw materials:

500 grams of fresh shrimp, 250 grams of shredded potatoes and 25 grams of tomato sauce.

Exercise:

Put the shredded potatoes into the mold and fry them into potato cups.

Add salt, pepper and other seasonings to the shrimps, then add 50% hot oil and slide until cooked.

Stir-fry the tomato sauce in the oil pan until it is bright red. Add half a shrimp, thicken it, put it in a potato cup and enclose the plate.

The other half of the shrimp is put into the oil pan, and the chicken soup is cooked with wine. After adjusting the taste, pour in sesame oil and put it in the center of the plate.

Bajiang

Raw materials:

50g of shrimp paste, 50g of peanuts, 50g of diced pork legs, 50g of sliced duck gizzards and 50g of diced bamboo shoots.

Broth, 75g of cooked diced chicken, 20g of cooked diced belly, 20g of bean paste, 20g of sugar,

Boiled lard150g, dried seaweed10g, and wet starch 40g.

Exercise:

Mix sliced duck gizzard, diced chicken, diced pork, diced belly, diced bamboo shoots, dried seaweed and peanuts in a bowl. Boil the cooked lard to 40% heat, and take out the shrimps until smooth. Stir-fry the red pepper in the pot to get red oil, add the diced chicken, add monosodium glutamate, soy sauce, sugar and bean paste, and bring to a boil. Turn to high heat for 3 minutes and wet the starch.

stir-fried shrimps

raw material

500 grams of shrimp, egg white 1, 5 grams of monosodium glutamate, 7.5 grams of refined salt, 0.5 grams of starch/kloc-0 and 4 grams of baking soda powder were carefully mixed to obtain 600 grams of crude oil (40 grams actually eaten) and sesame oil 1 gram.

prepare

1. Peel the shrimps, add 500g water and mix well. Wash the shrimps twice, rinse them with clear water, pick them up, put them in a colander to drain the water, spread them in a ventilated place to dry for half an hour, then use a clean cloth to absorb the water, put them in a bowl, add egg white, monosodium glutamate, refined salt, starch and baking soda powder, then add oil, mix well and put them in.

2. Heat the wok and add the oil. When it is 60% hot, spread the shrimp quickly with a spoon. When the shrimps are ripe, pour them into the sieve and drain the oil.

3. Mix the broth, monosodium glutamate, salt and starch into thick soup, put the original pot on the fire, add shrimps, pour the thick soup and turn it over a few times, add sesame oil and push it evenly.

Chicken soaked in wine

Required materials: tender chicken ... 1 salt ... 1 tablespoon ginger slices ... two bowls of Shaoxing wine ... Steps: 1. After the chicken is eviscerated, use 1 tablespoon salt to wipe the chicken inside and outside evenly and marinate for 2 ~ 3 hours. 2. Put the chicken in a big bowl, spread the ginger slices inside and steam in boiling water for 20 minutes. 3. Take out the soil and cut it into 4 pieces temporarily, then pour in 2 bowls of Shaoxing wine and soak it for 4 ~ 5 hours. 4. The suffixes after cooling are radish and coriander. Remarks: Drunken chicken tastes delicious, and different places have different practices. 1. Ningbo practice: a chicken is coated with salt and pepper. B chicken covered with ginger slices, steamed, diced and chilled. Pour two bowls of Shaoxing wine into chicken, and serve after cooling.