What dishes are better to cook during the holidays, and what dishes to eat during the holidays

Dishes to eat during the holidays:

1. Boiled pork slices.

Boiled meat slices, the method is not complicated, the meat slices are tender and refreshing, side dishes such as bean sprouts, green vegetables, etc., spicy and fragrant, especially appetizing rice.

1. Prepare seasonings: green onions, ginger and garlic, cooking wine, starch, egg whites, salt, pepper, pepper, dried chili, hot pot base, Pixian bean paste, white sesame. Peppers and peppercorns are soaked in water, so that the peppers are not mushy and the peppercorns can stimulate the numbness.

2. Garnish: soybean sprouts and lettuce.

3. It is best to choose the loin of lean pork, cut it into meat slices, add cooking wine, salt, chicken essence, and pepper to the meat slices, and then put in the egg white to grasp it evenly, put water starch to lock the water, and grab the starch.

4. Put an appropriate amount of oil in the pot, turn on low heat, put green onions, ginger and garlic, bean paste, and hot pot base, and stir-fry over low heat until fragrant.

5. Put the soybean sprouts and stir-fry, and stir-fry with late salt. Add a large bowl of water and cook the sprouts. Add the lettuce and cook for 20 seconds. Remove all and place in a large bowl.

6. On low heat, put the meat slices one by one, let the slurry on the meat slices stabilize, gently push the spatula to prepare the plum, then turn on the high heat, and cook for half a minute The meat slices can change color. In this way, the cooked meat slices are tender. Remove the slices of meat and place them on top of the bean sprouts and pour in the broth.

Then sprinkle with chopped green onions, coriander, minced garlic and white sesame seeds.

7. Stir up another pot, add an appropriate amount of oil, add chili peppers and peppercorns to stir-fry until fragrant, and pour the oil on the meat slices.

2. Steamed mindarin fish with chopped pepper.

Mandarin fish has few bones and thick meat, and the meat is delicate, and the taste is particularly good. This fish ** is not cheap, you can have a New Year's treat, with chopped pepper steaming, sour and spicy appetizing, especially delicious.

1. Wash the fish and remove the fishy line. Then rub it on the fish with salt and wash the mucus from the surface of the fish.

2. Use ginger slices and green onions, add cooking wine, rub the surface of the fish repeatedly, then put the ginger and green onions in the belly of the fish, add salt and pepper and then wipe the fish body, marinate for 10 20 minutes.

3. Put the fish on a long plate, spread a layer of chopped pepper on top, boil the water, and steam on high heat for 8 10 minutes.

4. After steaming, drizzle with steamed black bean sauce, sprinkle with chopped green onions, minced garlic, coriander, Sichuan peppercorns, and drizzle with hot oil.

3. Sauce pig's trotters.

Make a plate of braised sauce pig's trotters during the Chinese New Year, especially with a gnawing head, full of collagen, soft and sticky mouth, special fragrant, and it is good to eat and drink.

1. Burn the pork knuckles with fire, remove the hair and remove the fish. Soak in water for 5 minutes, then rinse with a cleaning ball. Chop into small pieces. Put cooking wine, add pig's trotters, add water, and blanch for 5 minutes. Remove and wash with clean water two or three times.

2. Seasoning: green onions, ginger slices, bay leaves, cinnamon, tangerine peel, star anise, rock sugar, dried chili, garlic, light soy sauce, dark soy sauce, salt, monosodium glutamate, chives, cooking wine, sesame oil, pepper.

3. Put an appropriate amount of oil and burn it for five or six years to mature. Enlarge the green onion, ginger slices, bay leaves, cinnamon, tangerine peel, star anise, dried chili peppers, garlic and stir until fragrant. Put the pig's trotters, put the cooking wine, and stir-fry a few times.

Add salt, light soy sauce, dark soy sauce and rock sugar. Stir-fry to taste. Add water over the trotters.

Bring to a boil on high heat, then reduce the heat and simmer for 30 minutes. Lift the lid and bring to a boil over high heat to reduce the juice. When the juice is not much, turn off the heat and add sesame oil, pepper and monosodium glutamate.

Sprinkle with chives.

Minced meat and eggplant] Ingredients: 500 grams of eggplant Xunye, 1 green pepper, 100 grams of pork, appropriate amount of vegetable oil, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon starch.

1.Wash the ingredients, cut the eggplant into strips, sprinkle with a little salt, mix well and marinate for 10 minutes, and when the time is up, discard the marinated water.

2.Cut the green pepper into strips and mince the pork.

3.Chop the green onion, mince the garlic and ginger, add half a bowl of water, salt, 2 tablespoons light soy sauce, 1 tablespoon starch, stir well to make a seasoning sauce.

5.Fry the eggplant strips until the edges of the eggplant are slightly red, remove and drain the oil and set aside.

6.Pour out the oil in the pot, leave a little oil, add the minced meat and fry until it turns white, and stir-fry the green onion and ginger until fragrant.

7.Add the green pepper and stir-fry evenly, add the fried Xiangchang cherry eggplant strips and stir-fry evenly, pour in the juice, heat until the soup is viscous, add the minced garlic and stir-fry evenly, and put it on a plate.

Stir-fried pork with garlic] Ingredients: 300 grams of garlic moss, 100 grams of pork belly, appropriate amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, 1 tablespoon of light soy sauce

1.Pinch off the older parts of the head and tail with your hands, wash and drain.

2.Cut the garlic moss into inch pieces.

3.The pork belly is cut into slightly thicker shreds, the meat is made of pork belly, the fried garlic moss tastes fragrant, if you use lean meat or tenderloin, add starch to marinate it, the fried shredded meat is tender, and the pork belly does not need to be marinated.

4.Add water to a boil, add a little salt, blanch the garlic moss, blanch the garlic moss until the color turns dark green, and remove the garlic moss. When blanching garlic, add a little salt to the water to make the garlic moss more green in color.

Before stir-frying garlic, add more blanching to remove the spicy taste of garlic, shorten the stir-fry time of garlic, and make garlic easy to taste.

5.After blanching the garlic moss, put it in cold water to cool, so that the color of the garlic moss will not turn yellow, and the crisp and tender taste of the garlic moss can be maintained. If the garlic moss is not cooled after blanching, the garlic moss will still have temperature, and the color will turn yellow after a while.

7.Pour in light soy sauce and cooking wine, stir-fry the shredded meat to color, the cooking wine has the effect of removing the fish, so that the fried shredded meat is not fishy.

8.Add the garlic moss, add salt, stir-fry evenly over high heat, turn off the heat, and put it on a plate. A plate of shredded pork and fried garlic moss with color and flavor is ready.

Celery fried vermicelli] Ingredients: 1/2 kg of celery, 1 handful of vermicelli, 1 red pepper, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence, and half a tablespoon of braised soy sauce.

Steps:1The vermicelli needs to be soaked in advance, soak the vermicelli in warm water for 3-4 hours, and soak the vermicelli until there is no hard core.

Remove the leaves and roots of the celery, wash it, drain the water, and cut the celery into sections. Don't put the leaves in the fried celery, the taste will be bitter, and the celery leaves can be blanched and mixed cold, and it will not be wasted.

2.Finely chop the green onion, mince the ginger, slice the garlic, remove the stems and seeds of the red pepper, and cut into celery-thick strips.

3.Add water to the pot and bring to a boil, blanch the vermicelli, boil the vermicelli and make it transparent, remove the vermicelli, put it in cold water to cool, remove and drain the water.

4.Cut the vermicelli into long sections of about 10 cm, put it in a container, add 1 tablespoon of oil, mix well, mix the vermicelli with oil, so that the vermicelli will not stick to a ball when stir-fried, and it will not stick to the pan, this is the tip of frying vermicelli. When stir-frying other dishes with vermicelli, you can also do this method.

5.Heat oil in a pot, add chopped green onion, minced ginger and garlic slices and stir-fry until fragrant. Add the celery and stir-fry over high heat, until the celery turns dark green. The heat of stir-fried celery is basically based on hot and fast stir-frying, so that the fried celery is crispy and tender, and the color will not turn yellow.

6.Add the vermicelli, then add red pepper strips, salt, soy sauce, chicken essence, stir-fry evenly, pour in a little water, stir-fry for about 1 minute, so that the flavor of the ingredients is blended together, turn off the heat, and put it on a plate.

Stir-fried parsley] Ingredients required: 2 slices of dried parsley, half a catty of parsley, 2-3 spicy millet, appropriate amount of oil and salt, 2 cloves of garlic, 1 tablespoon of oyster sauce

1.Pick the celery leaves, wash the celery, and cut the celery into sections. Don't throw away the celery leaves, the nutrition is also very rich, blanched in water, you can spread eggs, or cold salad is delicious.

2.Cut each slice into four pieces and cut the dried incense into strips.

3.Cut the millet into sections with a spicy oblique knife and cut the garlic into slices.

4.Add the water to the pot and bring to a boil, blanch the fragrant water, boil for 1-2 minutes after the water boils, boil the fragrant dried water until soft, remove the fragrant dried and drain the water for later use.

5.The water in the pot is heavy and pure, add a little salt, blanch the celery to destroy hunger, blanch the celery until the color becomes dark green, take out the celery and put it in cold water to cool, remove and drain the water. When blanching celery, add a little salt to the water, which will make the celery more green in color, and put it in cold water to cool after blanching, which can keep the celery taste more crisp and tender, and the color will not turn yellow.

6.Heat oil in a pot, add garlic slices and millet and stir-fry until fragrant.

7.Add fragrant dry and stir-fry for 1 minute, then add celery, add oyster sauce, stir-fry quickly over high heat, turn off the heat, and serve on a plate. A plate of stir-fried parsley with full color and aroma is ready.

The eating method of Guangdong families is white cut chicken and steamed white eel, the world's first conch soup, sea shrimp, Chachun grilled sea crab, roast duck meat, roast chicken, sea fish fillet pork porridge soup dish. It's the best taste in the world these pants.

Eat what you like, and treat yourself to the holidays

Just eat whatever you like.