What are some steamed dishes that are a must have for your family s Chinese New Year s Eve dinner?

Prepare the ingredients for the New Year, just so that you can eat comfortably in the New Year's Day.

The following introduces a kind of steamed lotus root balls that my family must have every year;

Ingredients; 2000 grams of pork, 500 grams of lotus root, accessories; 1 spoonful of dark soy sauce, 1 spoonful of light soy sauce, 1 spoonful of salt, 3 grams of five-spice powder, 50 grams of minced ginger, 50 grams of minced green onion, 50 grams of starch, 2 eggs.

Production steps; 1. Ground the pork into minced meat, add a little dark soy sauce, light soy sauce, salt, five-spice powder, minced ginger, minced green onion, starch, eggs, water, and mix well in one direction.

2. Peel the lotus root, chop it, add it to the meat filling, and mix well in one direction again.

3. Roll the lotus root meat filling into balls, place them in a deep dish, and put them in a steamer over high heat to steam.

4. Add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of starch, a little sugar, and 3 tablespoons of water to a small bowl, and mix well.

5. Pour the prepared bowl juice into the pot, add half a spoon of balsamic vinegar and a little sesame oil to taste, and bring to a boil over high heat.

6. Steam the meatballs and remove them from the pot. Pour the boiled sauce over the meatballs, sprinkle some chopped green onions, and the lotus root balls are ready.

7. Put it on a plate and see if you want to taste this steamed lotus root ball right away. <>

Soak the vermicelli in advance until soft and set aside, use a knife to remove the meat along the abalone shell, remove the internal organs and clean it, staggered the abalone meat with a cross knife, brush the abalone shell with a brush, and then put the abalone meat on top. Take an appropriate amount of garlic and cut it into minced garlic, put half of the minced garlic into the oil pot and fry it, add an appropriate amount of millet spicy to the other half of the minced garlic, light soy sauce, oyster sauce and mix well, pour the fried minced garlic into the oyster sauce minced garlic, and then put it on the abalone vermicelli on the plate, boil the water in the pot, put it on the plate, steam it for 6-7 minutes to cook, pour an appropriate amount of hot oil after serving it, put the decorations in the middle of the plate, and a plate of garlic vermicelli abalone with full color and fragrance is ready, delicious, beautiful and nutritious.

The second course: steamed honey pumpkin, take out all the pumpkin halves, take out the melon pulp, cut along the texture of the pumpkin, do not cut to the end, otherwise it will break, pour an appropriate amount of honey on the surface, and then steam the pot with hot water for 15 minutes, out of the pot it becomes crystal clear, both ends are decorated with orange slices, carrot shreds, and cucumber slices, a lantern-shaped steamed pumpkin is ready, meaning that the days are prosperous, sweet and sweet, and the humble pumpkin is not super appetizing?

The third course: steamed eight-treasure rice, glutinous rice and a small amount of black rice are soaked in advance, and then prepare some jujubes, raisins, dried kiwifruit, and the accessories can be added according to your taste. Put the glutinous rice and black rice into the pot and steam them separately, sprinkle with sugar while they are hot, and mix well.

Take a bowl, evenly brush with a layer of oil, put the preserved fruit into a shape and pave it, then spread the glutinous rice compacted, and finally spread a thin layer of glutinous rice compacted, and finally put it into the pot and steam it over high heat for 10 minutes.

The fourth course: steamed prawns, can be described as the simplest Chinese New Year's Eve dish, prawns cleaned, cut off the shrimp whiskers, remove the shrimp line, put it in the pot to steam for about 8 minutes, see the shrimp body turn red is cooked, neatly placed on the plate, like me ** layer by layer, and finally sprinkled with coriander to decorate. Prepare another bowl of sauce, an appropriate amount of millet spicy, an appropriate amount of garlic, put it in a bowl, add the cold sauce and mix well, dip it in the sauce to eat, it is fragrant and not greasy, and it is so delicious that you can't stop your mouth.

The fifth course: steamed baby cabbage, cut the baby cabbage into even small pieces, put it in the pot and blanch it for one minute, so that it is easy to put on the plate, soak the vermicelli in advance, put it in the middle of the baby cabbage, steam it for 5 minutes, sprinkle with minced garlic and chives after it comes out of the pot, pour hot oil, and a plate of refreshing and appetizing steamed baby cabbage is ready, without adding a piece of meat, it is more fragrant than meat.

Cabbage meat rolls. Ingredients: Appropriate amount of cabbage, appropriate amount of minced meat, appropriate amount of carrot, 1 egg, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, a pinch of salt, 1 teaspoon starch, a pinch of pepper.

Method]: 1. Chop the pork into minced meat, add carrots, beat an egg, then add salt, light soy sauce, pepper and starch and stir evenly.

2. Cut off the hard part of the cabbage, leave the soft leaves in front, put water in the pot, add a little oil and salt to boil the water, blanch the cabbage leaves in boiling water, and quickly soak them in cold water after the leaves become soft;

3. Take a leaf and flatten it, roll the filling into the cabbage leaves (don't wrap the filling too full), fold the leaves on both sides and cover them, put them on the plate in turn, and steam them for 15 to 20 minutes after boiling.

4. There will be some soup in the steamed cabbage rolls, pour the soup into the pot, add oyster sauce, light soy sauce, starch water to thicken, and pour it directly on the cabbage rolls after cooking.

1. Steamed medicinal chicken.

The chicken can choose the small rooster or black chicken of the year, the whole one is steamed directly, and some warm medicinal food can be put in the chicken belly, the soup is thick, and the nutrition is very good.

1. To prepare stewed chicken material, you can directly go to the supermarket to buy stewed chicken material, and the medicinal chicken soup should be delicious, I think that the types of medicine should not be too much, otherwise it will affect the taste. I put Codonopsis, angelica, jujubes and goji berries. Each ingredient should not be too much, wash it well and set aside.

2. Choose a boy chicken or black chicken, blanch the water for about 2 minutes, go to the blood water, the whole chicken is steamed together without firewood, and half of it can be stewed once less people.

3. After blanching, wash the chicken with water, then put it in a steaming bowl, and put cooking wine, ginger slices and all the medicinal and dietary materials for spare. Note that the medicinal chicken should not be put peppercorns, and the green onions can not be put either. Put a pinch of salt 10 minutes before cooking, and after steaming, add a little pepper.

Second, salt vegetables and meat.

Button meat is also called roasted white, we basically fry button meat in the New Year, button meat is generally made with a little fatter pork belly, with the salt vegetables made by the hometown people, soft and glutinous not greasy. You can make more at a time, and if you can't finish eating, you can steam it next time.

1. On the pork belly pan, sear the skin of the meat on one side, then soak it in water, and scrape the skin with a knife to remove the fishy smell of the skin.

2. Add water to the pot to cover the flesh, put cooking wine, ginger slices, green onions, peppercorns and salt, cook the meat until it is 5 6 ripe and take it out.

3. After the meat is cooked, let it cool slightly, rub the fishy smell of the skin with ginger slices on one side of the meat skin, and then brush the dark soy sauce or sugar color on the side of the meat skin.

4. Put an appropriate amount of rapeseed oil in the pot, burn it until it is hot to five or six percent, put in the meat, fry the side of the meat skin first, then turn it over and fry it again, do not fry the paste, fry until it is golden brown, and the meat skin shrinks obviously, pay attention to fry it for a while, and try to fry the excess oil out.

5. After frying, put the meat into cold water to bubble, wash off the excess oil on the surface, and then cut it after cooling.

6. Finely chop the salted vegetables. Cut the meat into thin slices and stack them neatly in the steamer. Pour in cooking wine and light soy sauce, add minced ginger, and top with salted vegetables.

7. Put it in a steamer and steam it slowly over low heat for more than 2 hours. I use a pressure cooker, first press the steam, then press it on low heat for about 1 hour, and then simmer until the steam is released naturally. The longer the meat is steamed, the more flavorful it is, and the taste is softer and glutinous. Flip upside down on a larger plate.

3. Steamed pike crab.

Steamed a plate of pike crab during the New Year, tall and tall, this year's treat also has face.

1. Brush the crab clean with a brush first.

2. It is best to put a plate of steamed crab and steam it through water, put ginger slices and green onions on the plate, and then put the crab belly facing up, so that the crab roe is not easy to flow out, and then put cooking wine and steam it over high heat for about 15 minutes.

4. Steamed shrimp with garlic.

Shrimp is definitely an indispensable dish for the New Year, shrimp can be boiled, steamed with garlic and vermicelli, the vermicelli is fragrant, the shrimp taste good, it is a recommended dish.

1. Prepare seasonings: cooking wine, salt, steamed fish and black bean sauce, minced ginger, minced garlic, minced green onion, millet pepper, pepper.

2. Remove the head of the shrimp, pick the sand line, and cut the back of the shrimp with scissors, so that the shrimp is delicious. Wash well.

3. Add cooking wine, pepper and salt to the shrimp for about 20 minutes. Soak the vermicelli in water in advance.

Slices of pepper-flavored green bamboo shoots.

1.Wash the pork, cut it into slices, put it in the sauce made of salt, cooking wine, and water starch, mix well, wash the green bamboo shoots, and cut into diamond-shaped slices.

2.Heat the oil pan on the fire, add garlic slices, ginger slices and pickled chili peppers and stir-fry until fragrant, then add marinated pork slices and fresh soup and fry until cooked, add green bamboo shoots, sesame oil and pepper and fry until cooked, and reduce the juice.

Shredded toon pork. 1.Scrape and wash the hind leg meat of the pork with skin, put it in a pot of warm water and boil it to set, remove it and cut it into pieces with a knife about 7cm wide each.

Put it in the pot and cook until it is just cooked. Remove from heat and soak in soup for 10 minutes. Remove the skin and cut into thick filaments about 7cm long.

Place on a plate. 2.Choose fresh and thick toons, remove the stems and wash them, then blanch them with boiling water and cut them into pieces.

3.Mix bowl juice: soy sauce, sugar, monosodium glutamate, chili oil, sesame oil, salt and stir well to form a sauce.

4.Pour over the shredded meat and sprinkle with toon.

Sliced pork in a pot. Ingredients: rice pot pasta, pork, shiitake mushrooms, slices of magnolia, pickled chili, fresh choy sum, garlic slices, ginger slices, salt, green onions, sugar, soy sauce, monosodium glutamate, vinegar, fresh soup, bean flour, mixed oil.

1.Cut the pickled chili pepper and green onion into the shape of a horse's ear. Magnolia slices and shiitake mushrooms cut into thin slices. Fresh choy sum and rice pot are wrenched into pieces about 6 cm in size. Pork cut into slices.

2.Soy sauce, vinegar, salt, sugar, bean flour, and fresh soup are mixed into a sauce. Mix the meat slices with salt, water and bean flour.

3.Put the wok on the fire, put the mixed oil and burn it to 60% oil temperature, put in the meat slices and fry the loose seeds, put in the magnolia slices, shiitake mushrooms, pickled peppers, ginger slices, garlic slices, green onions, fresh cabbage hearts and fry quickly, spray in the juice and push evenly, collect the juice and put it into a large bowl.

4.Put the pot on the fire, burn a large amount of mixed oil to 70% oil temperature, put it into the rice pot and fry it until it floats and the color is light yellow, take it out and put it into a large dish, and pour the meat slices into the rice pot plate with the cooked meat slices on the same table Jianchun, and send them out"Click", and then a strong smell of lychee was sprayed.

Shredded meat mixed with flour skin.

Ingredients: shredded pork lean, mung bean flour skin, soy sauce, vinegar, mustard oil, salt, sesame paste, monosodium glutamate, sesame oil, vegetable oil.

1.Soft cut into strips of powder skin bubbles.

2.Take a small bowl and mix with vinegar, mustard oil, salt, monosodium glutamate, sesame oil, and tahini.

3.Pour an appropriate amount of boiling water into the pot, blanch the powder, drain the water, put it on a plate, and stir it with chopsticks.

4.Heat the vegetable oil in a wok, stir-fry with shredded meat, put soy sauce, the meat changes color, put it on the vermicelli, pour the seasoning juice and mix well.

Stir-fry shredded pork. Ingredients: lean pork, fresh bamboo shoots, dried chilies, green onions, soy sauce, cooking wine, salt, sesame oil, monosodium glutamate, cooked vegetable oil.

1.Cut the pork cover meat or marble meat into 10 cm long and cm thick shreds. Cut the bamboo shoots into 6 cm long and cm thick shreds. Finely slice the green onion and dried chili peppers separately.

2.Put the pot on medium heat, put the cooked vegetable oil and burn it to the temperature of fifty percent of the oil, put in the dried chili shreds and fry until brown-red, add the shredded meat, stir-fry the water vapor, add the wine, salt, soy sauce, and bamboo shoots before the material is blocked and continue to stir-fry until dry and fragrant, add shredded chili peppers, monosodium glutamate, and shredded green onions and stir-fry well, drizzle with sesame oil, and put them on the plate.

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, sea cucumber, squid tendons, meatballs, etc., and this dish in general, because the ingredients are relatively 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 squid into five cm slices, then cut the hoof tendon 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 to cut 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 60% 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.

Our family is based on the old man's previous habits, the meat balls must be reunited, and the other is basically pickled chicken, pork, beef, and one is the fish that cannot be missing, meaning that there are fish every year, these are basically not less every year, and the vegetarian dishes are not on the table on the day.

1. There are many famous restaurants for Chinese New Year's Eve rice Chinese New Year's Eve rice Chinese New Year's Eve rice, which are different in the north and south, including dumplings, wontons, long noodles, Lantern Festival, etc., and each has its own particularity. Northerners are accustomed to eating dumplings during the New Year, which means to alternate the old and the new. And because the white-flour dumplings are shaped like silver ingots, a pot is served on the table to symbolize the New Year's fortune, and the ingots roll in.

2. When making dumplings, some people also wrap a few coins after boiling water sterilization, saying that whoever eats them first can make more money. The custom of eating dumplings was handed down from the Han Dynasty. In the cold winter of Layue, the medical saint Zhang Zhongjing saw that the ears of the poor were frosted, so he made a kind of cold and delicate ear soup to treat frostbite for the poor.

3. He used mutton, chili peppers and some medicinal herbs to dispel cold and warmth, wrapped the dough into ear-like delicate ears, cooked them in a pot, and distributed them to the poor to eat. Since then, people have followed suit and it has been passed down to the present.

4. Eating wontons in the New Year is to take the meaning of its beginning. Legend has it that before the world was generated, it was a state of chaos, and Pangu opened the world, so that there were four directions of the universe, long noodles, also called longevity noodles. Eating noodles in the New Year is to wish a long life for 100 years.

The purpose of the Chinese New Year's Eve dinner is not only to fill the stomach, but to communicate with each other in close proximity.