Recommend a few good Chinese New Year s Eve meals, the best Chinese New Year s Eve meals

<> "Super delicious New Year's Drain Bu Night Dinner, very fragrant and easy to make.

Sweet and sour lotus root: peel and cut the lotus root quickly, boil the water in the pot for 2 minutes, pour in the sauce, stir-fry, stir-fry with less oil and minced garlic, add lotus root, add green and red pepper and stir-fry, stir-fry to collect the juice to get out of the pot.

Garlic pork ribs: Pork ribs with green onion ginger and cooking wine are boiled for seven or eight minutes, the ribs are fried in the pot until golden brown, stir-fry the ingredients, stir-fry evenly, pour in the ribs, add 2 tablespoons of light soy sauce, a little salt and sugar and stir-fry, and finally add the green onion and stir-fry out of the pot.

Dried tofu with chili peppers: Blanch the dried tofu for 1 minute, stir-fry the green onion and garlic until fragrant, add a spoonful of bean paste and stir-fry the red oil, add the dried tofu, stir-fry the green pepper for a while, add a spoonful of light soy sauce, add a spoonful of oyster sauce, a little salt and sugar to taste.

Scrambled eggs with shrimp: 1 spoonful of light soy sauce, 1 spoonful of vinegar, 1 spoonful of oyster sauce, 1 spoonful of sugar, 1 spoonful of chili powder, 1 spoonful of starch, half a bowl of water and mix well. Fry the shrimp and eggs, stir-fry over high heat, add the shrimp and sauce, stir-fry over high heat to reduce the juice.

Stir-fried chicken breast with chili: green pepper shredded chicken breast, shredded ginger and garlic, add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of salt, a little pepper, a spoonful of starch, grasp and marinate for 10 minutes, pour hot oil into the pot and stir-fry the chicken breast, stir-fry garlic and ginger until fragrant, pour in shredded green pepper and stir-fry, add a spoonful of light soy sauce and oyster sauce, half a spoon of dark soy sauce, turn over a few times and remove from the pot.

Diced chicken with double peppers: Cut the chicken thighs into small pieces Ingredients: ginger, garlic, green and red peppers. Stir-fry garlic and ginger, pour in the chicken and stir-fry until cooked, then pour in the green and red pepper peppers, add 1 tablespoon of dark soy sauce, half a spoon of salt, Sichuan pepper powder and stir-fry, out of the pot! Sprinkle some sesame seeds and eat!

Braised pork: Fry the pork belly in the pan to remove the excess oil, add garlic slices and dried chili peppers and stir-fry until fragrant, add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce and stir-fry evenly, add cabbage, add a little salt and stir-fry over high heat.

Fungus white mushrooms: Blanch the fungus mushrooms in the water for 1 minute, stir-fry the green onion and garlic in the oil, and fry the ham until fragrant. Add the fungus and stir-fry the mushrooms for a while, add a spoonful of light soy sauce with the ear, and a spoonful of oyster sauce and a little salt to taste.

During the Chinese New Year's Eve dinner, one of the dishes I looked forward to the most was braised fish. ......The reason why I look forward to this dish the most is because of the good meaning of this dish, the delicious taste of this dish, and the fact that I love fish the most.

1, because it has a beautiful meaning, so I am most looking forward to the dish of braised fish for Chinese New Year's Eve dinner.

The reason why I look forward to braised fish most at the Chinese New Year's Eve dinner is because this dish has a beautiful meaning. ......Specifically, this dish symbolizes having more than ...... every yearThis is a very beautiful metaphor, indicating that in the new year, my family and I will reap the rewards of great rewards and have a happy and happy life. This kind of good meaning is the most happy and auspicious, so I am looking forward to this dish the most.

2. The braised fish is delicious and evocative, so I am looking forward to this dish the most.

The reason why braised fish is one of the dishes I look forward to the most at the Chinese New Year's Eve dinner is because it is so delicious. ......The family is very good at cooking fish, so the braised fish is extremely delicious and very tasty. ......It's just that because the cooking method is complicated, it is not usually cooked.

But during the Chinese New Year, this dish is a must-do ......That's why I'm really looking forward to changing this dish and wanting to be able to taste it.

3. I love fish very much, so I look forward to braised fish the most at the Chinese New Year's Eve dinner.

I am a big fish eater. ......That's why I'm looking forward to this braised fish dish so much. ......Among the dishes of the Chinese New Year's Eve meal, the taste of braised fish is the most delicious and rich.

I like to eat it, and the dish itself is very delicious, so this dish has become my favorite dish. Enjoying this delicious dish during the Chinese New Year makes you feel very happy, very festive and happy.

What I look forward to most at the Chinese New Year's Eve dinner is steamed pork ribs and plum cabbage button pork. Among them, the bones of steamed pork ribs are particularly easy to peel off, and the meat is also melt-in-the-mouth, if you add sweet potatoes to steam together, there will be a sweet taste, steamed pork ribs will not be as fatty as steamed pork, there is no fishy smell and one bite at a time, soft and chewy; The second is the plum cabbage button meat, my favorite is the plum cabbage inside, especially the rice, these two dishes will not help but eat a lot every New Year, and it will be eaten every day during the New Year. In this year's Chinese New Year's Eve dinner, one of the dishes I am most looking forward to should be the family portrait dish, because the meaning of this dish is very good, with the meaning of family reunion and family happiness.

Family portrait this dish is also our local specialty, the ingredients are also relatively rich, the main ingredients used are shrimp dust, sea cucumber, squid tendons, meatballs, etc., and this dish in general, because the ingredients are more rich, so the taste is also very delicious, so in the Chinese New Year's Eve dinner with this dish, it will naturally set off this festive and joyful atmosphere during the Spring Festival.

The specific method of this dish, first of all, you need to cut the sea cucumber and squid into five cm slices, then cut the hoof tendons into five cm segments, then cut the pork knuckle, pork, and chicken into five cm slices, and finally cut the shiitake mushrooms, magnolia slices, green peppers into slices, and choy sum with a knife into four cm long sections, and then put the wok on the fire, put in the broth, and then put in the sea cucumber, squid and hoof tendons, white meat, chicken, magnolia slices, etc., the next step is the process of frying, put the lard in the wok and burn it until it is hot, put in the green onion slices and ginger, Stir-fry the fragrance, then put in the cabbage, green pepper, fungus, shiitake mushrooms, etc., and then put in the sea cucumber, squid, etc., is to add refined salt, rice wine, soy sauce, sugar, monosodium glutamate and other seasonings, and then use the starch hook to cut out the pot and put it on the plate. When such a dish is served on the table, we can feel the joy of the Spring Festival and the joy of family reunion together.

Braised pigeon. Ingredients: 1 pigeon, 1 head of garlic, appropriate amount of dried chili pepper and ginger, 2 spoons of Pixian bean paste, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, appropriate amount of salt and chicken essence.

1. After the pigeon is cleaned, cut into large pieces, rinse it briefly, and keep the pigeon blood as much as possible. Peel off a head of garlic and gently pat the spare eggplant.

2. Put a little oil in the pot, boil it until it is 60% hot, add two spoons of Pixian bean paste and fry the red oil, add the peeled garlic and a handful of dried red peppers to burst the fragrance.

3. Pour the pigeon meat into the pot, add a few slices of ginger and stir-fry over high heat until the pigeon meat changes color and is basically cooked, pour 2 tablespoons of light soy sauce and 1 tablespoon of balsamic vinegar along the edge of the pot, and stir-fry over high heat for 1 minute to bring out the fragrance.

4. Add the hot water that has not been used for the ingredients, cover the pot and simmer for 15 minutes, add a little salt and chicken essence to taste before leaving the pot, and mix evenly. Such a tasty, nourishing and nourishing braised pigeon is ready.

<> "Chinese New Year's Eve rice is delicious."

Prepare the sauce: 1/2 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, a pinch of salt, a pinch of chicken essence, a pinch of starch, and half a bowl of water to dissolve. 1.

Beef marinated with light soy sauce, oyster sauce, cooking wine, starch and a little oil, 2Heat the oil and slide the meat until it changes color, 3Stir-fry garlic slices and fungus in another pot until fragrant, 4

Pour in the seasoned sauce and simmer, 5 Cook until the harvest is about to pour in the meat slices, 6 and finally sprinkle in the green onion segments.

Stir-fry the millet spicy, pour in the pork belly, stir-fry the fat, add 1 spoon of light soy sauce, stir-fry with salt, pour in the baby cabbage and stir-fry until soft, and you can get out of the pot.

1.Pork belly stir-fried out of fat, 2Add cabbage stalks and stir-fry, 3Add an appropriate amount of light soy sauce, 4Stir-fry until the cabbage is soft, season with a pinch of salt, 5Add garlic and millet spicy, 6Stir-fry evenly and remove from the pan.

1.Stir-fry the chicken pieces in hot oil until fragrant, 2Add ginger, garlic, peppercorns, chili pepper and a spoonful of bean paste and stir-fry until fragrant, 3

Stir-fry for two minutes, 4Add the taro and stir-fry, 5Pour into the bottle of beer and add light soy sauce, dark soy sauce, salt, chicken essence to taste, 6

Simmer for 20 minutes, add millet spicy, stir-fry evenly.

Scratch a few knives on the surface of the chicken thighs, add ginger slices, a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of dark soy sauce, and a spoonful of oyster sauce. A small half spoon of salt, black pepper, a spoonful of thirteen spices, grasp and marinate for about 1 hour, air fryer 180 degrees, bake for 20 minutes (remember to turn over once halfway), sprinkle with cumin grains, chili powder, white sesame seeds and bake for another 3 minutes.

Dice the beef, add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of starch, an appropriate amount of black pepper, add a spoonful of oil after grasping well, marinate for about 15 minutes, put the beef cubes in hot pan and cold oil, fry until it changes color, fry the garlic granules until it is on the surface, slightly browned, pour in the beef cubes, add a spoonful of light soy sauce, a spoonful of oyster sauce, a little black pepper and sugar and stir-fry, sprinkle some chopped parsley.

1.Squid put ginger slices cooking wine, blanch and take out, 2Stir-fry the ingredients under the hot oil, 3Pour in the squid and stir-fry, 4Add cooking wine, light soy sauce, oyster sauce, cumin powder, seasoning, 5Stir-fry to taste、6.Sprinkle in the green onion and serve!

Peel the lotus root and cut it into small strips, cut the pork into shreds, boil the lotus root in water, add a spoonful of white vinegar, cook until it is broken and take it out, stir-fry the shredded meat in hot oil, then add the minced garlic and green and red peppers and stir-fry until fragrant, pour in the lotus root and add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, an appropriate amount of salt and chicken essence, add garlic leaves and stir-fry evenly.

What I look forward to most at the Chinese New Year's Eve dinner is steamed pork ribs and plum cabbage button pork. Among them, the bones of steamed pork ribs are particularly easy to peel off, and the meat is also melt-in-the-mouth, if you add sweet potatoes to steam together, there will be a sweet taste, steamed pork ribs will not be as fatty as steamed pork, there is no fishy smell and one bite at a time, soft and chewy; The second is the plum cabbage button meat, my favorite is the plum cabbage inside, especially under the rice, these two dishes will not help but eat a lot every time the New Year, and they will be eaten every day during the New Year.

Steamed pork ribs method:

1. Prepare the ribs to blanch and use cooking wine to remove the smell.

2. After removing the fish, prepare to marinate for 10 minutes, one bottle of dark soy sauce, two bottles of light soy sauce, three bottles of oyster sauce, a little salt, and bean paste

3. Add steamed pork rice noodles to wrap each rib, and then add potatoes or sweet potatoes according to your taste.

4. Put it in a pot and steam for about 1 hour.

Plum cabbage button meat method:

1. Prepare pork belly, plum cabbage, green onions, ginger, cooking wine, and dark soy sauce.

2. Prepare a whole piece of pork belly, plum vegetables, green onions, ginger, cooking wine, dark soy sauce and light soy sauce.

3. Put the pork belly in a pan and fry it with the skin facing down, until it is nearly browned.

4. Put the fried pork belly into water and boil, add green onion knots, ginger pieces, star anise, cinnamon, cooking wine, and turn to low heat to continue to cook after boiling for a while.

5. After cooking, remove and add soy sauce to color, and prick some small holes in the pork skin.

6. Put the meat slices down and fry in the pan until browned, take out the slices, and put them on top of the plum vegetables (add shredded ginger and stir-fry until fragrant).

7. Add dark soy sauce, light soy sauce and sugar to the prepared dipping sauce.

8. Put it in a pot and steam it, and put it upside down on a plate after steaming.

Then in addition to these Chinese New Year's Eve dinners, there will be a lot of dishes worth looking forward to, such as bacon sausages, which is also the most iconic dish of the New Year, basically every household will have it on the dinner table, as well as chicken and fish, so on the day of the Chinese New Year's Eve dinner, every household will make a lot of food, and eat a lively meal, so the Chinese New Year's Eve dinner is very worth looking forward to.

The time for the New Year is also coming, whether it is people who work or go to school away from home, they should be very looking forward to the arrival of the Chinese New Year's Eve dinner, can talk to the people at home, can relax in these days of the New Year, eat more delicious food, taste the taste of home, only in these days we will put aside the pressure of life, smile, and unload the burden on the body, as the saying goes, "there is no money, go home for the New Year." "So we can prepare in advance for the Chinese New Year, and we can learn from our family when we encounter the dishes we want to eat, and then we can taste the taste of home if we can't go home for the New Year.