If you were asked to cook a meal for your parents during the Chinese New Year, which dish would be s

During the Chinese New Year, you can try making a dish of cola chicken wings, which has a moderate taste and is easy to use.

Ingredients: Chicken wings. Ingredients: ginger, light soy sauce, cooking wine oil, cola.

First of all, wash the chicken wings, on the surface of the chicken wings, open two knives on each side to facilitate the flavor, pour in the cooking wine and marinate for about 20 minutes. Wash the ginger and cut into shreds.

Cola chicken wings. In a pot. Bring to a boil in water and pour in a little cooking wine. Then blanch the chicken wings for five minutes, then remove and cool.

Cola chicken wings. Heat a little oil in a pan and add the chicken wings. Fry over low heat until golden brown. Pour in the light soy sauce, then the cola, and cover the chicken wings.

Cola chicken wings. Finally, reduce the juice on high heat, and add salt to taste according to your taste.

Cola chicken wings.

Let's take a look at my Chinese New Year's Eve dinner! After more than three years of recuperation, my health has improved greatly, and this year I took the initiative to take the Chinese New Year's Eve dinner, and my parents and younger brother's family came to my house for Chinese New Year's Eve dinner. My parents like the steamed fish I make the most, first cut the fish according to the picture, then add pepper, salt, cooking wine and other seasonings, pinch it, marinate for 10 minutes, put it in a pot that has been boiled for 8 minutes, add some green onions after getting out of the pot, such fish meat juice is delicious, is my parents' favorite.

The second is the egg roll greens in the picture below, which is a must-make hard dish in my family every year. Generally, I make a pot with 5 eggs, first beat 5 eggs, and then start the oil pan, the oil temperature can not be too high, put the beaten eggs into the pot, and put the egg liquid into the pot after solidifying, and then put the prepared mushroom meat filling on it, roll it up like making sushi, and then put the egg roll into the oil pan and fry it over low heat for a while. After cooling, put it in the refrigerator, take it out and cut it into small pieces when you want to eat, and generally add it to the vegetable soup, which is nutritious and delicious!

You don't have to think about this, you can do whatever you want. In the dead of night, I always want to find a tranquility, find a space to be alone, and then let my thoughts drift with the wind, and escape for a while in the tranquility of cranky thoughts. When the soul can't bear the load of life, it can only send a signal to the sky that it is tired, too tired, and this feeling of tiredness is not something that ordinary people can imagine.

Every day I want to find peace in my soul, however, it is really difficult.

From the day people are born, they are destined to accompany a lifetime of emotions and unsatisfactory life, fate is doomed, if you want to change your fate, you have to contend with all the misfortunes and ups and downs, choose the appropriate escape, that is just useless futility. Escape may sometimes be just a minute, or you can only get a minute of silence, or maybe you suddenly realize in the tranquility that people can't live too tired. I often comfort myself in this way.

There is nothing in the world, and mediocrity disturbs itself. Maybe I'm just a philistine. Why look for tranquility in anything?

In fact, I want to hope for peace, in this extraordinary and bad day this year. I reflected and reflected. Most of the time I don't understand what I'm doing.

Kind of life. Kind of always tugging at people's minds on certain days. When it comes to the tranquility of seeking, everyone expects to have this moment.

For me, it may feel a little heavier in moments of solitude, but it's not absolute. Sometimes, although people are in a noisy and noisy environment, but the heart has already flown to the realm of not knowing what kind of, I often smile on my face, and I have seen through all the complicated things in my inner constancy.

People sometimes pretend to be a master of the world, but in fact, it is not the case, and the appearance of all this is also due to countless times of crawling, and then the end of reflection. There is no real excitement of benefits, no real heartfelt reverence for life and nature, no gratitude and appreciation for life and the world, no kind and transparent understanding, no kind and susceptible heart, no final awakening, and no natural tranquility and detachment.

In many cases, the motivation to seek tranquility is far greater than the force caused by all external things, and it may also be a process of excellence in the pursuit of tranquility for each individual. Why is that? I asked myself with a smile.

For a person who is truly integrated into life, will sigh at the wonder of the creation of the world. The heartfelt reverence and concern for life and nature is a kind of sincere gratitude and admiration.

If I cook a meal for my parents during the Chinese New Year, Lao Youyu is very suitable for me to show off my skills. 2 pieces of tofu, 1 sea bass, 1 celery, 1 small handful of sour bamboo shoots, 1 tomato, 1 pinch of tempeh, 2 tablespoons of minced garlic, 2 tablespoons of steamed fish soy sauce, 2 tablespoons of oyster sauce, 2 grams of salt, half a bowl of warm water, 1 tablespoon of cooking wine, remove the internal organs of the sea bass and clean it, make a flower knife on both sides, and use kitchen paper to absorb the surface moisture. 2. Put an appropriate amount of oil in the pot, put the sea bass into the pot and fry it until golden brown, cut the tofu into thin slices and put it in the pot to fry golden brown.

3. Pour out an appropriate amount of oil in the oil pan just now, stir-fry the minced garlic and tempeh, then pour in the tomatoes and fry until soft, and then pour in the sour bamboo shoots and stir-fry. 4. Add seasonings in turn and stir-fry until fragrant, pour in half a bowl of warm water and boil into a sauce, try to be salty. 5. Add the fried sea bass and tofu, pour the sauce on the fish with a spatula, and simmer for 5 minutes.

Big picture mode [oyster leek pot] half a pound of oyster meat, 1 handful of leeks, 2 grams of salt, 1 spoon of oyster sauce, 1 spoon of cooking wine, 2 slices of ginger, half a bowl of water, 2 spoons of peanut oil 1, clean the oyster meat, add 1 spoon of oil, cooking wine and ginger slices and marinate for 10 minutes to remove the smell. 2. Wash the leeks and remove the head and tail and cut into small pieces. 3. Turn on low heat in the casserole, put the oil first, put the oyster meat into the pan, fry for 20 seconds, and pour in the oyster sauce and mix well when you see that the meat is firm.

4. Pour in water and salt and boil, pour in leeks, cook for about half a minute, and finally pour in oil and mix well to get out of the pot. Big picture mode [steamed eggplant with garlic] 1 eggplant, 1 head of garlic, 2 tablespoons of soy sauce, 1 gram of pepper, a little chicken essence, 1 spoon of chili paste, appropriate amount of peanut oil, appropriate amount of water starch 1, peel the garlic, chop into minced garlic, remove the purple skin of the eggplant, cut it in half, and soak it in light salted water. 2. Mix together minced garlic and soy sauce, 2 tablespoons of peanut oil, pepper, and chicken bouillon.

3. Spread the eggplant on a plate, drizzle with garlic sauce and add the chili sauce. 4. Put it in a steamer and steam it over high heat for 12 minutes. 5. Mix the starch with water evenly, pour in an appropriate amount of soy sauce to adjust the color, boil in a pot over low heat and pour it on the eggplant to serve.

Big picture mode [peak lemon duck] one duck, five willow ingredients (sour ginger, sour buckwheat, sour chili), two sour lemons, whole garlic, half a bottle of yellow sauce, two teaspoons of sugar, one and a half teaspoons of salt, 2 tablespoons of oyster sauce, one tablespoon of soy sauce (light soy sauce) 1, duck chopping, fly over with ginger wine first, remove blood and smell, drain the water. 2. Put 1 tablespoon of oil on high heat, first add sour ginger, sour buckwheat head and sour chili pepper and stir-fry until fragrant, then set aside. 3. Add three tablespoons of oil, add garlic and ginger shreds, stir-fry until fragrant, add duck, and stir-fry the oil.

4. Add salt, sugar, oyster sauce, soy sauce and yellow paste, stir-fry together for 5 minutes, sprinkle a little water, and simmer until fragrant. 5. Add five willow ingredients and 3 shanhuang peels, try the taste, and fry for 3 minutes.

That has to be sauerkraut fish.

Ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

The production process. Sauerkraut fish 1 Remove the scales, gills, abdomen, and internal organs of the carp, wash it, remove the two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2 Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

3 Cut the fish into centimeters of knifefish fillets, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

4 After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili peppers until flavorful, then pour into the soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

If I am asked to cook a meal for my parents during the Chinese New Year, I think that the sauce chicken hand should be the easiest and easy to make.

One. In the past, there was no good food, they were all ready to eat at home, but since I joined the work, I found that my parents are already old, and they should not always be kept busy during the New Year.

Two. We should also show our skills and cook a dish by ourselves, so that our parents can also take a break. My specialty is the chicken hand.

Three. When I was at work, I was trained in simple practices, and I worked hard to learn them. It's very simple, such as green onion, ginger and garlic boiling pot.

Then put some cooking wine, soy sauce vinegar. Be sure to release the soy sauce. Then stir with some sugar.

Then I put the consignment inside and stir it up for a while. until fragrant. Then simmer over low heat.

Same as I thought, so be it!

If I cook a meal for my parents during the Chinese New Year, I will definitely make sweet and sour pork ribs. I believe that during the Chinese New Year, everyone should not cook at home, and the main force of cooking at home is generally parents. Chinese New Year's Eve dinner is the most important meal of the year for many people, so Chinese New Year's Eve dinner is also the most sumptuous meal of the year.

But nowadays, many young people basically can't cook, so the Chinese New Year's Eve dinner is usually made by parents during the New Year. However, my parents have been working hard for a year, and I should let them rest during the New Year, and I should also cook a meal for my parents.

Tiger Eggs in Tomato Sauce: Peel the quail eggs by boiling them first. Heat the oil until it is 80% hot, pour in the quail eggs and fry them quickly until golden brown, remove and drain the oil.

Heat oil in a pan and sauté minced garlic until fragrant. Add minced garlic, chili pepper and tempeh and sauté until fragrant. Pour in the tiger eggs and stir-fry evenly.

Add light soy sauce, sugar and a little salt and stir-fry, add an appropriate amount of water, cover the lid and simmer, then sprinkle a little chicken essence out of the pot.

Mapo Tofu: The ingredients are tender tofu, minced meat, minced garlic, minced ginger, minced green onion, Sichuan pepper, dried chili pepper, and bean paste.

Method: 1: Pour oil into the pot and stir-fry the minced meat, stir-fry until the minced meat changes color, add ginger, garlic, chili pepper and peppercorns and stir-fry until fragrant.

2) Pour in 1 spoonful of light soy sauce, 1 teaspoon of salt, then pour in half a bowl of water and bring to a boil.

3: Add tofu and cook until the soup is thick, then pour in a little water starch and you<>'re done

Cook a table of dishes for your parents during the Chinese New Year, and the best dishes are braised pork ribs, home-style tofu, fried cucumbers, and tomato and egg soup. It is simple and nutritious, and it is still the favorite dish of my parents.

Method: 1. Braised pork ribs.

Cut the pork ribs into small pieces, put cold water into the pot, boil the blanched pork ribs and blood water, pour oil into the pot, put in the sugar when the oil is cold, slowly fry the sugar over low heat, when the sugar water turns brown red, pour the pork ribs into the pot and stir-fry, put in ginger slices, peppercorns and spices, and then pour in a little cooking wine and soy sauce to color, a little vinegar, light soy sauce, chicken essence, etc.

2. Home-style tofu.

Homemade old tofu, fungus, green garlic, eggs, oil, salt, green onions, sugar, vinegar, oyster sauce, starch, light soy sauce, dark soy sauce, chicken essence, ginger, garlic. Cut the tofu into thick slices, cut the green garlic into sections, soak the fungus, wash and tear it into small flowers, beat 1 egg, pour it into the tofu block bowl, fry the tofu in a frying pan until golden on both sides, stir-fry the green onions, ginger and garlic until fragrant, put in the tofu, stir-fry a few times, put in a little water, dark soy sauce, oyster sauce, sugar, vinegar, and finally put in the fungus, change to low heat and simmer for a few minutes, and finally put in light soy sauce and chicken essence.

3. Tomato and egg soup.

Draw a cross knife on the tomatoes, scald them with boiling water, peel and cut them into cubes, beat the eggs, cut the green onions and coriander, put the tomatoes in the hot oil in the pot, fry them until they are viscous, pour in boiling water, add a spoonful of salt, cook on high heat for two minutes, add a spoonful of pepper, water starch, chopped green onions, add egg wash and coriander.

My hometown is in Sichuan, and Hui Guo Meat is a family's favorite. If you are asked to cook a meal for your parents during the Chinese New Year, Hui Pot Meat is suitable for me to show my skills.

Hui Pot Pork is one of the representative dishes of home-cooked (flavor-type) dishes in traditional Sichuan cuisine, which belongs to the Sichuan cuisine series. The main raw materials for production are pork rump meat (two-knife meat), green peppers, garlic sprouts, etc., with unique taste, red and bright color, fat but not greasy. Back to the pot meat originated in rural areas of Sichuan.

In ancient times, it was called oil frying pot, and most families in Sichuan would make it. The so-called back to the pot means to cook again. The position of Huiguo meat in Sichuan cuisine is very important, Huiguo meat has always been regarded as the first of Sichuan cuisine, the incarnation of Sichuan cuisine, and when it comes to Sichuan cuisine, Huiguo meat must come to mind.

Materials

200 grams of pork belly.

2 sprigs of green garlic.

Sichuan pepper about 20 grains.

Slices of ginger. Pixian bean paste 2 tablespoons.

2 tablespoons of cooking wine.

1 tablespoon sugar.

1 teaspoon of salt.

Light soy sauce 1 tablespoon.

Return to the recipe of the meat

1. First put the meat into a pot of cold water, put in the ginger slices, to a tablespoon of cooking wine, bring the water to a boil over high heat, then turn to medium heat, and cook for about half an hour.

2. Wait until you can poke it with chopsticks and you can pierce it thoroughly, and there is no blood flowing out, then turn off the heat.

3. Cool the boiled meat and cut it into thin slices, this is the place to test the knife work, it is too thin, it will be broken when fried, it is too thick, and it can't be fried. (You can put it in the freezer for five minutes, so it is easier to cut).

4. Cut the green garlic oblique knife into inch long sections.

5. Pour oil into the wok, heat the pot over high heat, put the cut meat slices into the pot, stir-fry until the meat slices are curled, and the fat is transparent, so that the oil of the pork is fried out, and it is not greasy to eat.

6. Then push the meat to the side of the pot, pour in the peppercorns, stir-fry the bean paste, and wait until you see the color of the oil turn red, you can pull the meat chop over and fry well.

7. Pour in green garlic, cooking wine, salt, sugar, light soy sauce, and stir-fry evenly.