Spring Festival menu 12 dishes

The Spring Festival menu 12 dishes, 12 menu is divided into four cold dishes and eight hot dishes, and the eight hot dishes are the combination of four meats and four vegetables. Four cold dishes are appetizing and refreshing, and then formal hot dishes are served. Learn more about the Spring Festival menu 12.

Spring Festival menu 12 course 1 Recommendation 1: Boiled chicken.

The first cold dish, eating chicken in the New Year, is very lucky. Cold dishes can be boiled chicken, boiled chicken, saliva chicken, pepper chicken, etc.

White-cut chicken practice:

1, processing materials: choose fresh Sanhuang chicken, clean chicken feathers, remove chicken oil and internal organs, and do not remove the chicken head. Wash galangal, cut it in half, rub half into ginger paste, wash half of shallots, and cut half into chopped green onions for later use.

2. boil a large pot of boiling water, put onion and ginger slices in the pot, and add a little yellow wine. Before the water boils, soak the chicken head in the water 10 second, then pick it up and wait for about 5 seconds, then soak the chicken body in the pot again 10 second, then take it out and put it in the pot before taking it out. This operation is called "three in and three out" by Cantonese cuisine masters. The fourth time, put all the chickens into the water, cover the pot, turn off the fire and stew for about 30 minutes.

3. Prepare ice water when soaking. After soaking, take the chicken out, quickly put it in ice water to cool, take it out and drain it, evenly coat the chicken with scallion oil, and finally cut it into small pieces and put it on a plate.

Recommendation 2: lantern shrimp

Shrimp: the first formal dish, which has made a good start for the new year and is booming;

The practice of lantern shrimp: 1, remove the shrimp line first. Put ginger slices in water, pour in 1 tbsp cooking wine and 1 tbsp salt, and bring to a boil. Put the shrimp, take it out after discoloration, shell it, and leave the shrimp;

2. Cut carrots into two semicircles and several flower shapes. The semicircle is placed at the bottom of the shrimp, and the shrimp is made into the shape of a lantern. Shred red pepper and put it at the bottom of the lantern;

Recommendation 3: Sauced pig hands

3, sauce pig hand, homophonic, usually add some seaweed stew to the New Year's Eve, named as making a fortune. The pig handles, drags money, walks around, and grabs money by hand, which means that money comes from all directions.

Braised trotters

Recommendation 4: Four happy parties.

Meatball: It means round and round. You can choose to make dumplings, Four Joy Meetballs, raw dumplings, steamed or braised lion's head, etc. Southland can't be a four-party ball, which means going out to see happiness. It can be four kinds of balls or four kinds of balls in four colors. Simple ones are meatballs or fish balls. If you want to be a vegetarian, you can use radish balls and quail eggs. Meatballs with rape or cauliflower. Rapeseed means "rich" and cauliflower means "rich".

Recommendation 5: colorful staple food

Colorful staple food, glamorous, eat big thin face in the northeast, eat colorful rice or vermicelli in the south, and eat crab vermicelli if possible;

Recommendation 6: Sauced beef is awesome.

Sauced beef practice:

1, cut the whole bought fresh beef tendon into chunks of about 10 cm, soak it in cold water, and change the water several times to fully soak the bleeding water;

2. After that, use 6-8 cooking wine, 6-8 soy sauce (depending on personal taste, you can put more soy sauce if you like strong flavor), a few fragrant leaves, a bag of sauce meat seasoning bought in the supermarket, and a few slices of ginger, and soak them for more than an hour without water;

3. Finally, enlarge the fire to boil, simmer slowly with low fire, without pressure cooker, and the taste of slow stew is more fragrant;

4. naturally cool after stewing, and then put it in the refrigerator for refrigeration. Take out one slice at a time and eat it directly. That tastes much better.

Recommendation 7: Sweet and sour pork ribs

Sweet family, sweet honey.

500g of sparerib, chives 1 root, ginger 1 root, 2 cloves of garlic, appropriate amount of starch, 500g of edible oil (actual consumption is 45g), 2 tablespoons of soy sauce 1 tablespoon, balsamic vinegar1tablespoon, refined salt 65433 and sugar 65433.

Sweet and sour pork ribs:

1, ribs in cold water, boiled for 30 minutes.

Sweet and Sour Spare Ribs

2. Marinate the ribs with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of light soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

4. Put the ribs in the pot and marinate the ribs. Water, three spoonfuls of sugar (put sugar boldly, three spoonfuls, don't be afraid of too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

5, it is best to collect juice on the fire, and finally add a tablespoon of balsamic vinegar when collecting juice, and the sweet and sour mouth will come out.

Family reunion dinner on New Year's Eve

Recommendation 8: Braised pork with yuba

Homophonic wealth, meat to braise in soy sauce, said booming.

Braised pork with yuba raw materials: pork belly, yuba, soy sauce, salt, peanut oil, sugar, cooking wine, ginger, garlic, onion and monosodium glutamate.

Braised pork with yuba:

1. Soak yuba in clear water for three or four hours, and then cut into small pieces.

2, pork belly cut into pieces, green pepper ginger garlic cut into silk, star anise and fragrant leaves ready.

3. Blanch pork belly in boiling water, remove and drain.

4. put a little oil in the pot and add rock sugar.

5. After the crystal sugar melts, add pork belly and stir fry for coloring.

6. Add ginger slices and garlic, then pour in soy sauce and stir fry.

7. Stir-fry yuba and pork belly together, add some salt and chicken essence to taste, then pour some water, add star anise and fragrant leaves, and simmer for 20 minutes.

8. Add shredded green pepper and stir-fry until the juice is collected.

Recommendation 9: Steamed fish

Fish: The last course is fish. Everyone knows that fish must be eaten during the Chinese New Year, and it will last for more than one year. Chinese new year, fish head and tail don't eat, there is a head and a tail.

Steamed fish: 1, fish with shredded onion and ginger, boiled and steamed for 8 minutes;

2. Heat the oil and pour it on the fish;

3. There is a little oil left at the bottom of the pot, add soy sauce, steamed fish oil, water and salt to adjust the sauce and pour it on the fish;

Recommended 10: add some dried fruit to the fruit and watch the Spring Festival Gala while drinking, which is a perfect combination;

Recommended 1 1: carrot and corn bone soup

Bone soup. Bone soup is essential for Chinese New Year. The soup runs through the whole process, carrot and corn bone soup.

The practice of carrot and corn bone soup: firstly, wash the pig bones and put them into the pot with cold water, then clean them with warm water after boiling. Secondly, wash carrots and corn, cut into pieces, and stew big bones, radishes and corn in a stew pot for 2 hours; Season well with salt;

Suggestion 12: rice cake

Rice cake: It means that people's work and life are improving year by year.

New Year cake; rice cake

Spring Festival menu 12 dishes 2 New Year's Eve 12 auspicious recipes

1, Red Robe in the Imperial Capital adds festive (suckling pig platter)

2. mandarin duck jade belt (steamed lobster with garlic)

3. Splendid Hundred Flowers Ruyi Ball (Pleurotus eryngii)

4, dragon and phoenix wings to heaven (original chicken stewed chicken wings)

5, Yaochi Jade Girl Online Abalone (Coral Abalone)

6. Bibo Youlong is in love (ancient steamed stone spots)

7. Starlight Jinsha Manhuatang (tender lamb chop with mushrooms)

8. All virtues are satisfactory (Ejiao stew)

9. I was lucky enough to get Jade Kirin (fresh lily asparagus).

10, centennial beauty, Qinghe (scallop taro cake)

1 1, a couple will be together forever (curry bean paste cake)

12, Guo Rui Chengxiang Family Fun (seasonal fresh fruit)

Spring Festival menu 12 course 3 complacent

1. Cut off the fish head and tail and set aside. Shred ginger, onion (as long as the onion is white), cut millet pepper into small circles, and then prepare some peas for later use.

2. Slice the fish evenly from the back to the abdomen, but ensure that the abdomen is continuously connected.

3. Cut the fish and head and tail, and marinate with shredded ginger, salt, pepper, steamed fish, soy sauce and cooking oil for 20 minutes.

4. Put shredded ginger and shredded onion on the plate to lay a solid foundation. The fish fillets fanned out in the dish to make a triumphant shape.

5, put the fish head in the middle, and then put the fish tail under the fish head to support the fish head. Decorate millet and peas.

6. Put cold water on the steamer, steam for 5-6 minutes after charging, and turn off the fire for 2-3 minutes.

7. Adjust the juice when steaming fish: a little salt, a little white pepper, 3-4 spoonfuls of steamed fish soy sauce, and half a spoonful of oil consumption.

8. After steaming the fish, there will be soup on the plate, save some soup, then pour the juice from the seventh step, heat a spoonful of oil and pour it on the fish.

Braised Prawns

1, fresh prawns, cut off the whiskers and claws, remove the shrimp lines and clean them up.

2, ginger minced, garlic minced, spare.

3, hot oil in the pot, oil is more than usual cooking, about 6-70% hot, pour prawns, turn red and crisp, and remove immediately.

4. Take out the excess oil, leave a little base oil, add ginger and garlic and stir fry.

5. Add tomato sauce, stir well, then add prawns, add a little cooking wine, soy sauce and sugar, and stir well over high fire.

6. Pour half a bowl of water, bring to a boil and simmer for 2-3 minutes.

7, open the lid, add salt to taste, and collect juice on fire.

Dongpo braised pork

1, pork belly is cut into cubes about 4cm, and tied into ten bytes with hemp rope.

2, put a little oil in the pot, add the meat and slowly fry the excess oil.

3. Take a small casserole, evenly brush a thin layer of oil, spread a layer of ginger at the bottom, and then spread a layer of small chives.

4, put the pork belly, skin down, neatly packed into the pot.

5. Pour about 150g soy sauce and 230g yellow wine into the pot, and then add a little warm water, as long as all the liquid can pass through the meat.

6. Sprinkle 1 handful of rock sugar on the surface. After the fire boils, cover the pot and stew for about 1 hour.

7. Turn the meat over, continue to stew for half an hour, and collect the juice.

Roasted beef brisket with radish

1, the radish is washed and peeled, and cut into cubes about 2 cm for later use.

2.500g burdock, washed and diced, can be slightly larger, because it will shrink after cooking.

3. Put water in the pot, add beef brisket, a section of onion, a slice of ginger and a little pepper, cook for 20 minutes, then take out the beef and drain it for later use. (Remove the blood foam in the middle and leave the beef soup)

4, put oil in the pot, add a little onion (about 1 cm onion, not too big), 1 slice of ginger, 2 slices of pepper, garlic cloves and stir-fry.

5. Pour in the cooked beef pieces and stir fry until the surface of the beef is slightly burnt, leaving other ingredients.

6. Change the fire to low heat, add dried Chili and stir-fry red oil, then add 2 tablespoons of Sichuan bean paste, half a tablespoon of oyster sauce, cooking wine 1 tablespoon, soy sauce 1 tablespoon and stir-fry over low heat.

7. Pour in the freshly fried beef and stir well.

8. Pour in the radish pieces, add the broth from cook the meat, add a piece of star anise and simmer for 30 minutes, then add some salt and chicken essence to taste.

Steamed lotus root with glutinous rice

1. Wash the glutinous rice, soak it for more than 3 hours, and drain the water after soaking.

2. Wash and peel the lotus root, and cut a knife about 5cm from one end of the lotus root to become the lotus root cover.

3. Fill the soaked glutinous rice from the lotus root hole. You can pick up glutinous rice with chopsticks and use chopsticks to make it solid in the lotus root hole. When stuffing glutinous rice, remember to tap the lotus root to make the glutinous rice more solid.

4. After all stuffing, put back the cut lotus root cover, fix it with toothpicks, and put more toothpicks, so that the glutinous rice will not flow out after cooking.

5. Put the lotus root in a pressure cooker, add water and simmer for 40-50 minutes.

6. After deflation, add a bowl of brown sugar, a bowl of red dates, a bowl of rock sugar and half a bowl of dried osmanthus. It doesn't matter if you add too much seasoning, adjust it according to your personal preference.

7. Then continue to cook in the pressure cooker for 20 minutes. Don't put the lid on after deflation. The soup will be roasted and thickened, and the soup will be poured on the lotus root continuously. This step is the most critical, you can't be lazy.

8. Save some soup. At this time, remove the lotus root, cool it and slice it. When eating, pour out the soup and sprinkle a little osmanthus.

Roasted chicken with chestnuts

1. Wash the chicken, chop it up, and wash off the blood with running water for later use.

2. After the chestnuts are peeled, put them in a pot with cold water, cook for one minute, and turn off the fire. Take out chestnuts and dry the surface moisture.

3. Put a little oil in the pot and fry the chestnuts for about 30 seconds. The chestnuts are not easy to boil, so as not to eat them all.

4. Take out chestnuts, leave oil in the pot, add onion, ginger and garlic and stir-fry until the color changes, and stir-fry until the chicken pieces come out of water and the chicken oil comes out.

5, pour cooking wine, soy sauce, a little soy sauce, a little sugar and stir fry.

6. Add chestnuts, pour in warm water and stew over medium heat until the soup is thick.

7. Add 1 tablespoon oyster sauce, stir fry, add some salt to taste according to your own taste, and stir fry evenly.

Fried rice cake with crab meat

1, clean the crab, cut it with a cover, and stick some raw powder on the section for later use.

2, hot oil in a small pot, add crabs after the oil is hot, fry the sticky raw powder until golden brown, and drain the oil.

3. Find another pot, add water to heat it, add sticky cake strips and cook for 2 minutes, then take it out and soak it in cold water for later use.

4. Leave the base oil in the pan, add Jiang Mo to stir fry until fragrant, add crab, add cooking wine, oyster sauce, light soy sauce and dark soy sauce (all in the ratio of 1: 1), add a little essence and stir well.

5, add water, don't have crabs, cover the pot and cook for about 5 minutes.

6. Add the rice cake and stir-fry until the soup is thick. When the soup is almost collected, it can be cooked.

Primula xiaozhu

1, prepare the stuffing first, you can use cooked shrimp meat, chicken breast, and of course you can also use vegetarian dishes, corn, peas, carrots, etc. Mainly because the color of the ingredients should look good.

2. Whether the stuffing is vegetarian or vegetarian, it needs to be cooked in advance, and then mixed with your favorite juice, sauce or seasoning.

2. Wash the cucumber and cut it into 5 cm segments.

3. Cut the two edges of each section to a depth of about 1cm, don't cut it to the bottom, then cut it to the other end along this knife edge, remove the cucumber slices on it, and finally pick out the pulp inside with a fork, and the flower melon cup is finished.

4. Put the stuffing into the cucumber bowl and put it on the plate, so that the bamboo shape will come out.

5. Take another cucumber, clean it, scrape a thin layer of cucumber skin with a peeler, then draw the shapes of bamboo leaves and stems with a knife and decorate them with plates.

Fried bacon with water bamboo

1, sliced water bamboo, sliced bacon, sliced garlic, and a little dried pepper (unnecessary).

2. Put a little oil in the pot, stir-fry the bacon until the fat is transparent, and add garlic slices and shredded pepper to stir-fry.

3, pour the water bamboo, stir fry, pour a little cooking wine and soy sauce, simmer on low heat, and the water bamboo can be cooked.

Stir-fried lily with celery

1, fresh lily, head and tail removed, split and set aside.

2. Wash celery and cut into sections.

3. Slice the red pepper for use.

2. When the wok is overheated, add cashews, fry them over low heat, remove them and let them cool for later use.

3. Leave the base oil, take out the excess oil and stir-fry in celery fire 1 min.

4. Add lily, red pepper, salt and a little sugar and stir fry.

5. Finally, add cashews and mix well to serve.

Dry mixed braised beef

1. Slice the braised beef for use. You can pickle it yourself or buy it ready-made, but remember not to be too salty.

2. Stir-fry peanuts, peel them and crush them for later use.

3, chopped green flowers, millet, garlic, onion, parsley cut into sections, spare.

4. Put the ingredients into the dish and add soy sauce, balsamic vinegar, sugar, white sesame, pepper noodles, monosodium glutamate, salt and oil to taste. Dry Chili noodles are also good for people who don't like to splash Chili oil.

5. Finally, add beef and mix well.

Snow cotton bean paste

1, and beat the red bean paste into balls of 3-4cm.

2. Roll the red bean paste ball into corn starch and wrap it with a circle of starch.

3, eggs only need egg whites, 3-4 will do. Beat with an eggbeater until it bubbles. This step is the key to success. You must make them into a hard foam so that the chopsticks won't fall off. Use your man without an eggbeater, haha!

4. Then add 1-2 tablespoons starch and stir for several times. Be sure not to stir too much, or the egg white foam will be gone.

5, hot oil in the pot, when the oil is 70% hot, put the red bean paste balls wrapped in starch into the beaten egg white and roll.

6. Remove after golden color and sprinkle with a layer of soft sugar.