Introduction: Chinese New Year’s Eve 5 dishes are necessary for rice, make them in advance, and then put them on the table, adults and children love to eat
This year Chinese New Year’s Eve is January 21st, and this day is getting closer and closer, aren’t you excited? I believe that everyone is preparing New Year’s goods, and they have begun to list the menu, hoping to make a hearty Chinese New Year’s Eve meal for the family. When it comes to Chinese New Year’s Eve rice, it is quite difficult for a person to be busy, frying for a while, steaming for a while, stewing for a while, and wishing that he had eight hands. If you’re worried about this, try the following dishes to save time and effort.
Chinese New Year’s Eve 5 dishes necessary for rice, make them in advance, and then directly put them on the table, adults and children love to eat! Come and take a look, if you are interested, collect it, maybe you can use it for the New Year.
1. Sauce beef
Method:
Prepare an appropriate amount of beef shank, cut into large pieces, if the pan can be put down without cutting better. After treatment, add water to soak, the longer the better, change the water frequently to remove the blood water.
After the beef is relatively clean, put the beef in the pot, add the water that has not been used by the beef, pour a little cooking wine, and boil over high heat to foam.
After skimming with a spoon, cook for another five minutes, then remove the beef and set aside.
Add oil to the pot, add ginger slices, star anise, dried chili, fragrant leaves, cinnamon, and stir-fry until fragrant. Then pour in the soy paste and add boiling water.
After mixing well, add beef tendon, then add cooking wine, light soy sauce, teriyaki soy sauce, rock sugar, salt, stir well and cook over high heat.
When boiling, transfer to a pressure cooker and press until the beef is cooked through, about 40 minutes. Do not remove after cooking and soak for another night.
Finally, the beef is fished out, wrapped in plastic wrap, put in the refrigerator, and when cooking, the beef is thinly sliced and plated.
Second, crystal elbow flowers
Method:
Prepare a pork elbow and choose the right ingredients to make it more delicious. When buying, let the boss burn the pig’s hair, take it home and scrape it clean.
After processing, remove the bones and clean the elbow meat and set aside.
Pour an appropriate amount of salt, peppercorns, star anise, and cinnamon cubes into the pot, and stir-fry over low heat until fragrant. When it cools, pour it into a basin, spread the elbow meat evenly, and marinate for a day and night.
After marinating, wash it, put it in a pot, add water and boil, if there is foam, skim it off. Then add green onion, ginger, star anise, and fragrant leaves and continue to cook.
Cook to the point where you can easily pierce it with chopsticks, and don’t rush to fish it out after cooking. Wait until it gets warm and remove and roll up the elbow meat, the tighter the better.
Wrapped in plastic wrap, tightened, processed and put in the refrigerator to refrigerate, cut into thin slices and plated when cooking.
3. Lemon chicken feet
Method:
Cut off the nails and wash the chicken feet, then add water to the pot and boil, pour in the chicken feet, a spoonful of cooking wine, add ginger slices and cook for three minutes.
After cooking, take it out and put it in cool water to soak, if you feel that it is not cool enough, you can also put some ice cubes in it.
Once cooled, remove the bones inside the chicken feet. If you don’t want to go if you are troublesome, you can eat slowly.
In a bowl, add minced garlic, chopped millet pepper, lemon slices, salt, rock sugar, light soy sauce, dark soy sauce, cool white and stir well.
Pour the sauce into the chicken feet, stir well, put in the refrigerator and refrigerate, and when cooking, pour the chicken feet into the plate and set it out.
4. Pork skin jelly
Method:
Clean the pig skin, put cold water into the pot and boil, remove the pig hair and white grease after cooking, and scrape as clean as possible.
Then cut into small strips, pour into the pressure cooker, then add ginger slices, green onion, salt, soy sauce, star anise peppercorns wrapped in gauze and put in, if you like white pork skin jelly, do not put soy sauce.
Then pour an appropriate amount of water over the pork skin, cover the lid and order the hoof tendon soup, and when the time is up, remove the green onion and ginger, and pour the pork skin and soup into the container.
Just put it until solidified, and cut it into chunks and plate it when cooking.
5. Cool powder
Method:
Prepare a bowl of pea starch, add a bowl of water and stir well. Pour five bowls of water into the pot and bring to a boil over high heat.
Then slowly pour the starch water into it, stir while pouring, and continue stirring after pouring.
After boiling until it is transparent and thick, turn off the heat, stir a few more times and pour into the container and wait for it to solidify.
When cooking, remove the cool powder, cut into small pieces and serve on a plate.
Finally, share a universal sauce that will work with all coleslaws. Put minced garlic, chili noodles, crushed millet pepper and white sesame seeds in a bowl, pour hot oil to stimulate the aroma, then add salt and sugar to stir until it melts, then add light soy sauce, balsamic vinegar, sesame oil, chopped coriander and stir well, you can pour it into the dish.
The above five dishes are classic, and the family loves to eat them on the table, so learn to make them quickly, and show your hands when the time comes. That’s it for my sharing, like me, please follow me
By Miu Le – Linkpiz.com
