The Spring Festival is coming soon. What should we do for the thirty big meals? The best way is simple and fresh.

I'd like to introduce some home-cooked dishes from North and South. They are delicious and beautiful in color. Chinese New Year is just about celebrating.

1. Four Joy Meetballs:

Four Joy Meetballs was founded in the Tang Dynasty. One year, when the imperial court held a general examination, students from all over the country flocked to Beijing, including Zhang Jiuling. As a result, Zhang Jiuling, who was poorly dressed, won the first place in the list. The emperor appreciated Zhang Jiuling's intelligence and called him Xu. At that time, Zhang Jiuling's hometown was being flooded, and his parents had left their hometown, and they had no news. On the wedding day, Zhang Jiuling happened to know the whereabouts of his parents and sent someone to take them to Beijing. Zhang Jiuling asked the chef to cook an auspicious dish to celebrate. When the dish was served, it was four large balls fried and steamed and poured with soup. Zhang Jiuling asked about the meaning of the dish, and the clever chef replied, "This dish is' four yuan'. A happy, master head list title; Erxi, married and married; Sanxi, a son-in-law; Sixi, family reunion. " Zhang Jiuling laughed and praised again and again, saying, "Siyuan is not as loud as Sixi. Let's just call it Sixi Pill." Since then, this dish has been a must at banquets whenever there are major festive events such as marriage.

Method of making:

1. Put the meat stuffing into a pot, add eggs, a little minced onion and ginger, 8g of refined salt, a little sesame oil and clear water, and stir until it is sticky. Squeeze the meat stuffing into 28 balls for later use. The meatballs should not be too small.

2. Mix the eggs and water starch into a thick egg powder paste; Put the meatballs into a small bowl or soup basin, pour some broth, add soy sauce, refined salt, cooking wine, monosodium glutamate and minced onion and ginger, taste good, and steam in a cage for 15 minutes.

production key: do not add starch when mixing meat stuffing, and hang the egg powder paste evenly when frying meatballs. The fire should not be too strong and the oil should not be hot, so as not to fry the egg powder paste and affect the color.

characteristics: crisp, tender, fresh and fragrant, instant in the mouth, golden in color.

Second, its real name is saliva chicken, which doesn't feel good. Because it has several colors, the main material color is golden yellow, and the ingredients are bright red, light green and hemp brown ... so we call it Duobaoji.

1) Wash the chicken and chop it into pieces. Before the water is about to boil, add all the onion and ginger cooking wine to the pot. When the water boils, add the chicken and cook for 1 minutes. Don't cook for too long, so the chicken is tender. Keep the soup and make pigskin jelly later.

2) The cooked chicken should be put in cold water immediately, preferably in ice water. In this way, the cortex is delicate and smooth, and it is not easy to be broken.

3) Wash onion, ginger and garlic and chop them. Take the pan, pour in the oil, when it is 6% hot, add the pepper, add the chopped onion, ginger and garlic after it smells, stir-fry until it smells, turn off the fire, take out the onion, ginger and garlic, add the Chili powder, and the oil drained after precipitation is red oil.

4) Take the chicken out of the ice water, drain it, cut it into small pieces and put it on a plate.

5) Mix two spoonfuls of red oil with soy sauce, salt, sugar and vinegar, stir well, and pour it on the chicken. According to your own taste, you can have some coriander, chives and sesame seeds!

features: "saliva chicken" is a Sichuan dish that we often hear, which is different from other chicken we usually eat. Looking at the bright color, the feeling of eating it in your mouth is not the smell of chicken and firewood, which truly reflects the standard of spicy and delicious Sichuan food. The color matching makes people very appetizing, red and green.

Third, pigskin jelly is generally the favorite of children. Now it is winter, and the weather is generally dry. The colder it is, the more you want to eat cold things, so this cold dish is introduced. Raw trotters and drumsticks are also hot dishes. When cooked, they can be eaten in the pan at night. They are cooked with pig's hands and chicken, and then processed with homemade sauce, which is very suitable for women.

Steps:

1) Wash the trotters and drumsticks without seasoning, boil them, remove the foam and wash them again.

2) Add fresh water, and the water level is two to three centimeters higher than that of the trotters and drumsticks; Add pepper, aniseed, ginger, cooking wine, dried Chili and soy sauce. Stew it over medium heat. At this time, you can set a time to cook other dishes. Just go and see it every once in a while. Don't burn the pot. Pay attention to add water and simmer for half an hour to 6 minutes according to personal taste.

3) fish the trotters and drumsticks into the pressure cooker, and pour the soup into the pressure cooker after avoiding the seasonings such as aniseed, then add clean water and slowly cook the pressure cooker with low fire for 2 minutes.

5) After cooling the pressure cooker with cold water, check whether the trotters and drumsticks can easily be deboned with one twist. If not, continue to cook the pressure cooker with low fire. If so, let the soup cool itself. Hang off the lard on the surface, dig out a piece and cut it into 2 cm cubic pieces. , add some vinegar, chopped green onion, Laoganma, delicious!

Features: crystal clear as jade

Fourth, tomato beef

Practice: 1. Cut the beef into pieces 6.5 cm long, 4.5 cm wide and .3 thick, put them in a bowl, add refined salt, Shaoxing wine, ginger slices and onion slices, mix well, marinate for about half an hour, and remove the onion and ginger. Dried peppers are cut into 2.5 cm long sections. Tomatoes are cut into small pieces 2 cm long.

2. Set fire to the wok. Burn the vegetable oil until it is 7% ripe. Add the beef slices and fry them until brown. Remove and drain. Leave the oil in the pot and heat it to 4%. Stir-fry dried peppers and prickly ash until they are reddish. Stir-fry tomatoes until they are fragrant. Add fresh soup, add beef and refined salt soy sauce to boil, thicken with high heat, and add fermented grains, monosodium glutamate and sesame oil.

Features: fresh and tender meat, bright and brilliant red color, delicious sour flavor, and both cooking and soup

Five or three fresh fish soup

Fish is delicious and tender, and it is a food with high nutritional value and easy digestion. Fish is rich in potassium and calcium. Eating more fish and supplementing potassium and calcium will help lower blood pressure. Eating fish regularly can strengthen the brain, improve intelligence, prevent cancer and prolong life.

Ingredients: fresh fish (carp, chubby fish, crucian carp ...) and white radish

Practice: 1. Put a little salad oil in the pot, heat it to 8%, put the fish in the pot, and light a little white wine to light yellow.

2. Add onion, a little ginger and radish slices, add water, and fry over high fire until slightly white.

3. When the soup is slightly boiled, add a little yellow wine and a little salt, and decoct it on medium fire until the smell of wine disappears. When the soup turns white, add a little monosodium glutamate to serve. (Porphyra and other seafood can be added according to personal taste to enhance the umami flavor)

Production of table seasoning: cut ginger into ginger foam, add vinegar and a little salt, and mix well to serve as a seasoning for dipping fish and radish.

Nutritional characteristics: almost no fat, low calorie, high pure protein content, more than 125g, protein value of 76, which belongs to high-quality protein. In addition, the soup is rich in trace elements such as calcium, phosphorus, amino acids and multivitamins, which is easily absorbed by the human body.

Last but not least, a dessert: Sydney with honey sauce

Practice: fresh Sydney, remove the core, preferably with a small spoon, do not break the shell, slice the pear meat, put it back in the shell of the pear, and soak it in red wine for 3 minutes. (It is best to soak the pear slices) Snow-white Sydney becomes a shallow rose red, and then pour a little honey or rock sugar. Steamed in the pot, eating pears and drinking red wine juice, the taste is wonderful.

Sydney can clear and moisten the lung, promote fluid production, clear away heat and quench thirst.

to sum up, it is more suitable for middle-aged and old people and children. Coupled with some necessary cooking, (usually green) combines sour, sweet, salty, spicy and fresh tastes, and also produces a festive color visual effect.