What dishes can surprise four people at the Chinese New Year s Eve dinner?

This is the most beautiful Chinese New Year's Eve dish I have ever seen! Taoism is a work of art, so beautiful that you can't bear to put down chopsticks!

Today's Chinese New Year's Eve dishes, not only satisfied with eating and drinking, more people pay more and more attention to auspiciousness and beauty, Chinese New Year's Eve dinner attracts everyone's attention, regardless of the ingredients, it takes the whole family's effort, a table of Chinese New Year's Eve to cook, less to say it takes several hours, plus a variety of ingredients prepared in advance, a Chinese New Year's Eve meal is often the fruit of several days of labor! Therefore, more and more people will show their Chinese New Year's Eve dishes to the circle of friends, first, to share their joy with friends, and secondly, to praise the person who cooks!

On Chinese New Year's Eve, Meimei was really shocked by everyone's Chinese New Year's Eve dinner! Looking at this beautiful dish and careful plating, it is really so beautiful that people can't bear to spoil this beauty with chopsticks!

This is the most beautiful Chinese New Year's Eve dish I have ever seen! It's so beautiful that I can't bear to put down the chopsticks!

The hostess of this house must be Lan Xinhui! This peacock-shaped lettuce caught my eyes at a glance, butterfly-shaped vegetable rolls, lantern shrimp, and handmade cakes in the middle, showing the hostess's intentions everywhere! Such an exquisite table of meals can't be eaten in five-star hotels!

The first time I saw this Chinese New Year's Eve dinner, I was really stunned! At first glance, it is very attentive, and the plating is super attentive! Even the shrimp are stacked neatly, the gold and silver steamed buns are also placed with a sense of art, and there are dumplings and peacock-shaped plates!

It's pleasing to the eye, it's really hard work!

The hostess of this table is very skillful, cakes and steamed buns can be made, and they are all fancy methods, especially suitable for the occasion! The rice cake fish that is more than enough every year is very festive! The moonlight on the lotus pond, the lantern shrimp, and the vegetable plating are all exquisite.

This table is also a very affordable table, at a glance, several auspicious dishes, from the plate to know that the host has artistic skills, the color matching is also very outstanding.

I don't know how you feel after watching these Chinese New Year's Eve dishes? After reading it, my first thought was, I want to learn how to cook this year! Strive for this year's Chinese New Year's Eve dinner, and also make a table for the family!

Share with you a finale dish suitable for Chinese New Year's Eve dinner - flowers bloom rich!

Article **1 Blossom wealth is originally one of the traditional Chinese auspicious patterns, representing everyone's yearning for a happy life, wealth and nobility, on the day of the Chinese New Year's Eve, a plate of flowers blooming wealth is on the table, implying that the happiness of the family is essential. There are many ways to make this dish, Xiaobai can also succeed at one time, it is beautiful and delicious, the ingredients are also common, it is appetizing and greasy to eat, and it is really better than big fish and meat.

Flowers Bloom Wealth] Article **3

Ingredients: Chinese cabbage, minced meat, green onion, ginger, light soy sauce, sesame oil, thirteen spices, oyster sauce, salt, starch.

Production method: 1. Prepare a cabbage cut in half, the part of the leaves is set aside, the position of the cabbage gang continues to be cut in half, the bottom is carved and the middle position is left to mix the filling.

Article**42, peony flowers are very easy to do, as long as all the leaves are broken out, there is a gap in the middle of each leaf, and then cut off the outermost leaves on both sides and prune them into round petals.

Article**53, put the peony flowers and cabbage leaves together in boiling water and blanch for 2-3 minutes, be careful not to damage the leaves during the blanching process.

Article**64, chop the cabbage and put it into the meat filling, add chopped green onion, ginger juice, salt, light soy sauce, oyster sauce, thirteen spices, sesame oil and stir evenly for later use; Blanch the cabbage and let it cool for later use; Then take a leaf, put a spoonful of minced meat at the base of the leaf, wrap the minced meat first, then fold the leaf back twice, and finally roll it up and roll it into a cabbage meat roll.

Article**75, put the peony flower on the plate**, put the cabbage meat roll around, give it a beautiful plating, then put it in the pot, boil the water and steam for 20 minutes.

Article**86, there will be more soup in the steamed cabbage plate, don't throw it away, we pour the soup into the pot, boil it again, and the peony flower stamen part is decorated with carrots for later use.

Article**97, after the soup is boiled, hook a water starch, boil the soup to a thick state, remove it from the fire, and pour it back into the cabbage.

Article **10

8. The boiled soup is evenly poured on the plate, and a beautiful flower is ready!

Article **11

9. The flowers made by this method are rich and rich, the petals are crystal clear, and the meat filling inside is faintly visible, which looks very beautiful.

Article **12

10. Take a bite, the soup spreads out in the mouth, the cabbage absorbs the fat in the meat filling, making the meat filling fat but not greasy, the cabbage is tender and juicy, it tastes light and refreshing, and it is much more fragrant than eating big fish and meat.

Article **13

Especially this dish is simple, only need a cabbage, an appropriate amount of meat filling, whether it is a kitchen white with 0 cooking skills, or an office worker who has no time to prepare Chinese New Year's Eve dishes, it is a simple and practical, double face finale dish on the table, friends who like it remember to like the collection, make it on the night of the Chinese New Year's Eve!

1. Sauced beef, which is definitely time-saving and labor-saving, is a well-known and favorite dish, with garlic juice, fresh soy sauce, balsamic vinegar, and sesame oil mixed with a dipping sauce, which is basically proper.

Second, sauce elbow, like sauce beef, is decent but very colorful to the table, with vinegar garlic sauce or seafood sauce as dipping water, Chinese New Year's Eve dinner has it, one more choice.

3. Ginger egg is a very good appetizer, if the family is tired of seeing the duck egg version of the big pine egg cut corners, you might as well try this quail egg version of the ginger egg egg, with red and green pepper rings, with a beautiful face.

Fourth, braised prawns, friends who don't know how to do shrimp are very suitable for this, very simple, after the prawns are cleaned, pick off the shrimp line, pour oil into the pot, put in minced garlic, add prawns after stir-frying, and then put a little salt and oyster sauce, after the shrimp are red, the juice can be collected on high heat.

If possible, make a plateSquirrel Guiyu,At the Chinese New Year's Eve dinner, such as stunning four. Because of the squirrel fish, the color is beautiful and the shape is happy. The implication is good, red represents prosperity and auspiciousness.

Eating fish for Chinese New Year's Eve means that there is more than one year (there are fish every year).

Squirrel Guiyu, for Suzhou cuisine (Su Bang cuisine) in both color and fragrance of the representative work, according to legend, the Qianlong Emperor went down to the south of the Yangtze River, slightly served to Suzhou Songhelou restaurant for dinner, the chef used carp out of the bone, carved patterns on the fish meat, after adding seasoning and slightly pickled, drag on the egg yolk paste, after the hot oil pan is tender and mature, pour on the sweet and sour marinade that boils hot, the shape is like a mouse, the outside is crispy and the inside is tender, sweet and sour is delicious, the Qianlong Emperor is very satisfied after eating, and later became famous in Suzhou.

According to legend, Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, and once toured south to Suzhou, and went out to Songhe Tower privately to eat the ingots (carp) on the table. The shopkeeper had no choice but to avoid the crime of slaughtering the "divine fish", so he cooked the fish into a squirrel-shaped, which happened to be associated with the pine character in the shop's signboard. Qianlong was very satisfied after eating.

Chinese folk often use "carp jumping over the dragon gate" to express auspiciousness and festivity, so later changed to mandarin fish. Since then, "squirrel fish" has spread, there are squirrel yellow croaker, squirrel perch, etc., but the squirrel mandarin fish in Songhelou is the most prestigious.

There is also a saying that according to legend, the Qianlong Emperor of the Qing Dynasty went down to the south of the Yangtze River, had a micro-service to the Songhelou restaurant in Suzhou for dinner, the chef used the carp to come out of the bone, carved the pattern on the fish meat, added seasoning and slightly pickled, dragged on the egg yolk paste, into the hot oil pan after the tender frying mature, poured on the boiling sweet and sour marinade, the shape is like a mouse, the outside is crispy and tender inside, sweet and sour and delicious, the Qianlong Emperor is very satisfied after eating. Later, the Suzhou government reported that Qianlong ate fish in Songhe Tower, and this dish became famous in Suzhou.

Every dish at the Chinese New Year's Eve dinner is both ordinary and real happiness.

Today I will share with you 5 special Chinese New Year's Eve meal preparation methods, which will definitely make your Chinese New Year's Eve meal amazing to your relatives and friends!

Fried shrimp. Ingredients: 300 grams of river prawns.

Excipients: 10 grams of chopped green onion, 5 grams of minced ginger.

Seasoning: 30 grams of cooking wine, 15 grams of soy sauce, 20 grams of rice vinegar, 3 grams of sesame oil, 2 grams of salt, 30 grams of sugar, 3 grams of white pepper, appropriate amount of peanut oil.

Steps: 1.Cut the prawns and wash them for later use;

2.Add peanut oil to the hot pan and cook until the high temperature is 80% hot, pour in the shrimp, turn it several times and fry the skin crispy and pour out;

3.Leave the bottom oil in the pot, stir the ginger until fragrant, cook in the cooking wine, soy sauce, rice vinegar, salt, sugar, pepper to adjust the sauce, make the juice viscous over high heat, and then put in the fried river shrimp and wrap it evenly and pour sesame oil to get out of the pot, sprinkle the green onion and it is ready.

Characteristics: red in color, crispy on the outside and tender on the inside, sweet and sour with salt.

Fried yellow croaker with soy sauce.

Ingredients: 700 grams of yellow croaker.

Ingredients: 30 grams of green onions, 100 grams of fried garlic, appropriate amount of egg pulp, appropriate amount of corn starch, 2 star anise, 3 bay leaves, 3 grams of cinnamon.

Seasoning: 150 grams of soy sauce, 10 grams of chicken broth powder, 150 grams of dark soy sauce, appropriate amount of blending oil, 25 grams of sugar, 2 grams of five-spice powder, a pinch of salt.

Steps: 1.Clean the yellow croaker first, sprinkle a little salt in the belly and marinate;

2.Evenly smear the marinated yellow croaker with egg slurry, then evenly pat the cornstarch, lower the pan and heat the oil to 120C oil temperature, and fry the yellow croaker for 10 minutes until golden brown;

3.Put 250 grams of water in another pot, 150 grams of soy sauce, 150 grams of dark soy sauce, 25 grams of sugar, 2 grams of five-spice powder, 2 star anise, 3 bay leaves, 3 grams of cinnamon and simmer for 5 minutes until the gum rises, mix in 10 grams of chicken powder, pour on the bottom of the fried yellow croaker, sprinkle with fried garlic, green onion and white flowers.

Features: Fresh bean fish, crispy and delicious.

Braised pork knuckle with dried oysters.

Ingredients: 6 dried oysters, 600 grams of 2 pork knuckles.

Ingredients: 10 grams of green onion, ginger and garlic, 3 star anise, appropriate amount of green onion, chili pepper and lettuce gallbladder.

Seasoning: 20 grams of hoisin sauce, 10 grams of oyster sauce, 8 grams of chicken broth mix, 5 grams of dark soy sauce, appropriate amount of peanut oil, 150 grams of water, 10 grams of salt, 5 grams of sugar.

Steps: 1.Blanch the pork knuckle to remove the smell;

2.Heat the peanut oil in the pan, add ginger, garlic and star anise and stir-fry until fragrant, add the hoisin sauce to continue to stir-fry until fragrant, and then add the pork knuckle and stir-fry;

3.Add water to the pot to cover the pork knuckles, add oyster sauce, chicken powder, salt and sugar to taste, add dark soy sauce to adjust the color, simmer for 45 minutes on medium heat, remove the pork knuckles and remove the bones, and pour the original juice of the stew into a bowl for later use;

4.Remove the contractile muscles from the dried oysters, fry them in an oil pan until golden brown, add the original juice of the braised pork knuckles and fry them for a while, then add the pork knuckles and simmer together for 10 minutes to drain the juice, and pour the pork knuckles and dried oysters into a plate;

5.Boil water in a pot, add peanut oil and salt, boil the lettuce gallbladder for two minutes, remove it and put it on the edge of the plate, stir-fry the green onion and chili pepper corners and garnish the pig's hands.

Eight treasure rice. Northerners celebrate the Spring Festival, and the staple food is mostly dumplings and steamed buns.

In fact, you might as well try the eight-treasure rice that southerners love to eat.

Due to the differences in local customs, tastes, and food specialties.

The materials used are also different.

However, the cooking method and flavor are basically similar to the asa mold.

The glutinous rice is steamed and mixed with sugar, oil and assorted dried fruits.

Pour into the inner skin of the food vessel filled with ripe lotus seeds, red dates, longan and other fruits.

In the middle, you can fill with your favorite bean paste filling or hawthorn filling to accompany the grip.

After steaming and soft, pour the osmanthus sugar marinade.

Babao rice has a soft and glutinous taste and pleasant aroma.

The sweetness is moderate, sticky but not greasy, and the sweetness of life.

The beautiful meaning of family reunion and the gathering of eight treasures.

The Spring Festival Chinese New Year's Eve dinner is nothing more than dumplings and family search people getting together to eat, a suspicion of making dumplings! If you want to make some dishes, it's best to eat them that your family likes to eat, or if you eat them yourself, if it's a delicacy of the mountains and seas, it's useless if your family doesn't like to eat it, and you can't surprise others, right?

For the afternoon and night dinner, you can prepare some exquisite home-cooked dishes, such as braised pork, kung pao chicken, bacon rice, sweet and sour pork ribs, filial piety chopped pepper fish head, stir-fried vegetables, fish flavor and shredded pork, etc.

The finale dish of the Chinese New Year's Eve dinner "Blossom Wealth", which is stunning on the table, means happiness and contentment, super simple.

The Manchu and Han banquets can stunned everyone.

Summary. Dear, the Chinese New Year's Eve dinner has a unique dish is the four happiness balls, because the Chinese New Year's Eve dinner is usually a family together, the four seasons are satisfied with this happiness, so it is a relatively unique dish.

Dear, Chinese New Year's Eve This bend disturbs the rice has a unique dish is the Four Happiness Maruko Sendan, because the Chinese New Year's Eve meal is usually a family together, the four seasons are satisfied with this happiness, so it is a relatively unique dish.

Related date information: Chinese New Year's Eve dinner, also known as New Year's dinner, reunion dinner, reunion dinner, etc., specifically refers to the family gathering stool grinding meal on Chinese New Year's Eve (the day before the Spring Festival). Those who work outside the home will return to their hometowns to reunite with their families before Chinese New Year's Eve.

The Chinese Chinese New Year's Eve dinner is a family reunion meal, and this is the most important dinner for the family at the end of the year.

When I was a child, I especially looked forward to the Chinese New Year's Eve dinner, because usually some things can not eat a lot of things I like to eat when I can't eat the Chinese New Year's Eve dinner, but now more importantly, a family reunion atmosphere, the meaning of some dishes is very important.

1. Oyster sauce, shiitake mushrooms, rape

1. Prepare ingredients: shiitake mushrooms, rape, shallots, garlic cloves, ginger, salt, light soy sauce, oyster sauce, chicken essence, corn starch, white sugar

2. Oyster sauce, shiitake mushrooms, rape method:

1) Remove the roots of the mushrooms, wash the top with a flower knife, wash the rape, cut the shallots into green onions, peel and slice the ginger and garlic cloves.

2) Blanching: Put an appropriate amount of water into the pot and boil, add the mushrooms and rape, add the appropriate amount of salt, blanch for a while, take it out, drain the water, and put the rape on a plate.

3) Pour an appropriate amount of oil into the pot, after the oil is hot, fry the chives, ginger and garlic, add the mushrooms and stir-fry until soft.

4) Ingredients: Add an appropriate amount of light soy sauce, oyster sauce, salt, chicken essence, white sugar, and water starch to thicken.

5) When the soup is thick and the ingredients are cooked to the fullest, reduce the juice over high heat, turn off the heat and put it on a plate, and then pour the juice into the pot.

6) You can start eating, the color and fragrance are complete, delicious and good-looking, the method is simple, adults and children like to eat a home-cooked dish, but also a must-have dish for Chinese New Year's Eve dinner!

Second, the waist is wrapped in ten thousand

1. Prepare ingredients: quail eggs, wet noodles, tomato sauce

2. The practice of wrapping the waist with Wanguan:

1) Wash the quail eggs, boil them in a pot under cold rock burning water, take them out, pass them through cold water, drain the water, and peel the shells for later use.

2) Take a stick of wet noodles and wrap the quail eggs evenly until you can't see the quail eggs.

3) Pour an appropriate amount of oil into the pot, the oil temperature is 60% hot, put in the wrapped quail eggs, fry them on low heat until they are set and removed.

4) When the oil temperature in the pan rises, add the quail eggs that have been fried until they are set, and fry them again until they are golden brown and crispy.

5) Put it on a plate, you can sprinkle pepper or cumin powder, or you can dip it in tomato sauce to eat, the meaning is good, simple and delicious and easy to make, a must-have dish on the Chinese New Year's Eve dinner table!