Beef strips with sesame and cold dishes

Ingredients: beef, red oil, sesame oil, sesame seeds and shredded onion.

Practice: cut the beef into chopstick-thick strips, fry them in an oil pan, take them out, leave a little oil at the bottom of the pan, add red oil, sesame oil, sesame seeds and chives and stir-fry them to taste, then add the beef strips and stir them evenly, put them on a plate and sprinkle with a little pepper and sugar.

Cold dishes mixed with old vinegar

Ingredients: shredded onion, cucumber slices, pepper rings, small tomatoes, aged vinegar, sugar, sesame oil, monosodium glutamate, salt and garlic.

Practice: mix the above raw materials and seasonings evenly and put them on a plate.

Steamed bass with hot dishes

Ingredients: 1 perch, steamed fish juice, ginger slices, cooking wine, onion, shredded ginger, shredded onion, shredded red pepper and oil.

Practice: wash the perch, put some ginger slices, onion segments and cooking wine on the fish, and steam it in a cage for 10 minute; Take ginger slices and onion segments after taking out the pot, sprinkle with shredded onion, shredded ginger and shredded red pepper, pour in hot oil, and then pour in steamed fish juice.

Boiled chicken with hot dishes

Ingredients: one Sanhuang chicken, Jiang Mo, chopped green onion, monosodium glutamate, salt, chicken essence and oil.

Practice: Wash the chicken, boil water in the pot, soak for 20 minutes, remove cold water, cool thoroughly, chop it up and put it in a plate, sprinkle with chopped green onion and Jiang Mo.

Garlic and kale are hot dishes.

Ingredients: a little Chinese kale, shredded onion, shredded green pepper, ginger and pepper soy sauce 1, salad oil 1.

Practice: add water to the pot to boil, blanch the kale with boiling water, put it in a plate, add shredded onion, shredded ginger and shredded green pepper, add shredded ginger and pepper soy sauce, heat the oil in a wok and put it on the dish.

Liure family banquet

Family reunion dinner in Xian Yi.

Chef's speech: the raw materials of these dishes can be bought in supermarkets, and the method is relatively simple. These dishes are balanced in nutrition and suitable for all ages.

Sauté ed beef with cold dishes

Ingredients: beef, spiced star anise.

Practice: Marinate the selected beef and spiced aniseed with water until cooked, slice and dice.

Sweet pickled cucumber for cold dishes

Ingredients: cucumber, sweet noodle sauce.

Practice: cut cucumber into sections and serve with sweet noodle sauce.

Garlic and white meat with cold dishes

Ingredients: pork belly, garlic paste, sesame oil, salt.

Practice: Pork belly is cooked in water, sliced, added with garlic paste, sesame oil and salt, and mixed well.

Shanjiao chicken feet cold dishes

Ingredients: boneless chicken feet, wild pepper (available in supermarket).

Practice: Boil chicken feet thoroughly with water, then soak them in bottled wild pepper water for 5 hours, and add appropriate seasoning to serve.

Crispy crucian carp, coke with cold dishes

Ingredients: crucian carp, salt and soy sauce.

Practice: Marinate small crucian carp with salt water 1 hour, fry in oil pan until cooked, and sprinkle with soy sauce.

Tremella fuciformis in cold dishes

Ingredients: tremella, cherry tomatoes, bottled orange juice.

Practice: Soak tremella thoroughly, dry it, add bottled orange juice and serve with cherry tomatoes.

Dongpo, a hot dish, smells like elbow.

Ingredients: trotters, soy sauce, sugar, mature vinegar, red oil.

Practice: Boil pig's trotters with brine and pour the adjusted flavor juice (the flavor juice is adjusted with soy sauce, sugar, aged vinegar and red oil).

Braised lamb chops with hot vegetables

Ingredients: lamb chop, carrot, soy sauce, sugar, chicken essence.

Practice: Cut lamb chops and carrots into pieces, add appropriate amount of soy sauce, sugar and chicken essence, and bake in the pot for 50 minutes.

Peasant-style green vegetable bowl hot dish

Ingredients: Shanghai green, chicken soup, salted egg yolk.

Practice: Chop Shanghai green, add chicken soup and salted egg yolk, and cook for 2 minutes.

Mizhi jujube hotpot

Ingredients: jujube, glutinous rice flour and osmanthus juice.

Practice: remove the core of jujube, wrap glutinous rice flour in oil pan and pour osmanthus juice.

Pine kernel and corn with hot dishes

Ingredients: bottled corn kernels, salt, chicken essence and pine nuts.

Practice: add salt and chicken essence to corn kernels, stir-fry until cooked, and sprinkle with fried pine nuts.

Phoenix corn soup with hot dishes

Ingredients: corn flour, sugar, eggs.

Practice: Cook corn flour with water, add sugar and frangipani.

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Cold dishes: spiced beef, barrel chicken, red oil hairtail, cucumber with garlic paste, celery mixed with ginger juice and ten parsley.

Hot dishes: Zhu Bao Ping 'an (boiled bamboo tube shrimp), Gu Wu Fengdeng (diced cashew chicken), Niannianyou (sweet and sour carp), Step by Step Gaosheng (pork ribs with soy sauce), icing on the cake (crab yellow broccoli) and Hongfu Qitian (Awu tofu).

Soup: Family Reunion Soup (Sesame Tangyuan)

Staple food: jiaozi (Lace jiaozi), the number one scholar, and Happy Everyone (Awu fried rice).

Fruit: Assorted fruit bowl

Qing Ji has Yu Yan.

Cold dishes: Jia Fan braised chicken, Jinzhen sauced duck, spiced smoked fish, mustard skin, cold Flammulina velutipes, and garlic sprouts.

Hot dishes: Manjin (soft-shelled turtle braised with steamed buns), Qing Ji Youyou (steamed perch), Caifa (braised pork hands with laver), Elm Money (Chinese cabbage and mushrooms), Magpie Primula (crispy fried pigeon) and sweet honey (candied dates).

Soup: Happiness from now on (Phoenix corn soup), rich three-silk soup (Nostoc flagelliforme, shredded chicken, mushrooms).

Staple food: Four Seasons Nostoc flagelliforme jiaozi (stuffed with Nostoc flagelliforme and green vegetables) and development as soon as possible (jujube steamed buns).

Fruit: Assorted fruit bowl

Xingfu reunion dinner

Cold dishes: spicy shredded pork belly, beef in brine, smoked chicken wings, ginger chicken eggs, cold beans, and hot and sour cabbage hearts.

Hot dishes: Shangchao (fried shrimps with cashew nuts and scallops), Fugui Fish (steamed salmon), Welcome to the Spring Festival (fried spring rolls), Centennial Harmony (fried celery and lily), Happy Birthday (colorful jiaozi with honey sauce), and Chunlei in Pingdi (crispy pork slices).

Soup: as happy as the East China Sea (sea cucumber tofu soup)

Staple food: Happiness (shredded chicken Longxu Noodles), Sixi jiaozi.

Fruit: Assorted fruit bowl

The practice of "reunion dinner"

● Bamboo newspaper is safe.

Raw materials: live bamboo shrimp

Seasoning: Lee Kum Kee steamed fish soy sauce, sesame oil and coriander.

Production process:

Boil the live shrimps in boiling water for 1 min, then take out the dipping juice and serve.

Features: fresh and delicious, rich in nutrition.

Tips:

1. Shrimp is not easy to cook for too long;

2. You can add pepper or garlic to the juice according to your personal taste.

● Good harvest.

Ingredients: chicken breast, cashew nuts, cucumber, carrot, fungus, onion, ginger, egg.

Seasoning: refined salt, monosodium glutamate, cooking wine, starch, sesame oil and salad oil.

Production process:

1. Dice the chicken breast and marinate it with eggs and starch;

2. Cut all kinds of ingredients into three cubes, and fry cashews until crisp.

3. Set the pot on fire, add peanut oil, add diced chicken when the oil is hot until cooked, and drain. Leave a little oil in the pot, add onion and ginger, stir fry, add ingredients, diced chicken, seasoning and cashew nuts, thicken with sesame oil, and serve after taking out the pot and putting on a plate. Features: the combination of meat and vegetables, moderate taste, beautiful color and rich nutrition.

Tips:

1. When oiling diced chicken, the oil temperature should be moderate and the time should not be too long;

2. When frying cashews, cool the oil and fry it in warm oil to make it crisp. Add cashews when the vegetables are about to go out of the pot to keep them crisp.

● More than one year.

Raw material: carp

Seasoning: sugar, vinegar, tomato sauce, refined salt, cooking wine, starch, eggs, flour and peanut oil.

Production process:

1. Slaughter the fish, wash it, make several cuts on the fish, and marinate it with refined salt and cooking wine 10 minute;

2. Mix eggs, flour, water, a little starch and a little peanut oil and paste them on the fish;

3. Put peanut oil in the pot. When the oil temperature rises, fry the fish with paste until cooked, drain the oil and put it in a plate;

4. Put the pot on the fire and add sugar, vinegar, salt, ketchup, etc. To make juice, pour a little sauce until the juice is thick and pour it on the fish.

Features: sweet and sour, crisp outside and tender inside.

Tips:

1. The oil temperature must be high (it is not easy to disperse when frying);

2. The proportion of sweet and sour juice should be appropriate.

● Climb higher and higher.

Ingredients: ribs, onions, ginger.

Seasoning: salt, ginger, cooking wine, Lee Kum Kee ribs sauce, salad oil and broth.

Production process:

1. Chop the ribs into 4-finger-wide sections, add the onion, ginger, refined salt and cooking wine, and take them out after boiling;

2. Heat the oil in the pot, stir-fry the onion and ginger, add the ribs and seasonings, and simmer the soup thoroughly before serving.

Features: bright red color and strong sauce flavor.

Tips:

Not too big ribs, but more meat.

● icing on the cake

Ingredients: broccoli, crab roe.

Seasoning: salt, monosodium glutamate, onion, ginger, starch, salad oil.

Production process:

1. Cut the broccoli into pieces (flower-shaped) and blanch it with boiling water;

2. Put a little oil in the pot, stir-fry ginger slices with chives, add broccoli, add salt and monosodium glutamate, and finally tick a little, then take the pot and put it on the plate (flowers up);

3. Steam the crab roe and put it on the broccoli.

Features: bright color, fresh and delicious.

Tips:

When blanching broccoli, add a little salt and oil to the water. Boil the water and put it in the pot (not too long).

● Hongfu Qitian

Ingredients: tofu, shrimp and tomatoes.

Seasoning: refined salt, cooking wine, chicken soup and starch.

Production process:

1. Cut tofu into 2-inch square pieces and cook.

2. Stir-fry onions, ginger and tomatoes until red, add tofu, shrimps and seasonings, and pour in broth to stew thoroughly. Features: bright red color and delicious soup.

Tips:

This dish should not be too salty or too strong.

● Family reunion soup

Ingredients: sesame dumplings, eggs.

Seasoning: rice wine, sugar

Production process:

1. Put the glutinous rice balls and seasonings into the pot.

2. break the eggs and stir them into the pot.

Features: Sweet, soft and smooth, rich in nutrition.

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According to people's past customs, Taiping Yan, rotten fish, rice cake, fried ginkgo, fish ball soup and mujin balls are generally indispensable for making New Year's Eve dinner at home. What should we do for our New Year's Eve dinner now? Here, I would like to recommend a New Year's Eve menu provided by Xiao Xiandong and Zhang Ying, senior chefs of Fuzhou Food Garden. This set of New Year's Eve dinner not only retains some old Fuzhou customs, but also suits the innovative tastes of modern people.

Family reunion banquet

May you always get more than you wish for!

Ingredients: Yellow croaker, tomato sauce, sugar, vinegar, minced beef, chopped green onion, garlic and diced bamboo shoots.

Method: Cut the yellow croaker with a cross knife, fry it until it is 80% ripe, take it out, leave the bottom oil in the pot, add the above seasoning, thicken it and pour it on the fish.

New Year cake; rice cake

Ingredients: red rice cake, white rice cake, sugar, water and shavings.

Method: Change the red and white rice cakes into rectangular blocks, dip them in Ru powder and oil them, then take them out and put them on a plate. Put sugar water in the pot, and thicken the rice cake after saccharification.

Ten brocade Taiping swallows

Ingredients: 10 quail eggs, meat swallows, mushrooms, shin flowers, winter bamboo shoots, celery, belly slices, radish, salt, monosodium glutamate, Shaoxing wine and sesame oil.

Method: Mix quail eggs and meat swallows, pour them into a bowl, slice the above raw materials, scatter them in water, take them out, pour Shao wine and sesame oil on them, and put them on the raw materials.

Fried mustard and spring rolls are also essential for New Year's Eve. Mustard symbolizes wealth.

Basheng hotpot

Ingredients: shin flower, shrimp, fresh squid, oyster, moth, sashimi, sturgeon strips, shredded celery, mushrooms, vermicelli, etc.

Method: Boil the delicious hot pot and rinse it into the pot at will.

Preparation of semi-finished New Year's Eve dinner

Cooking New Year's Eve at home, you may find some dishes very troublesome to cook. In fact, as long as you add everyone and Meimei, everything is the best menu!