Traditional handwritten old formula combination

New Year's Eve is of great significance to China people. Usually rich. The days when a clever woman can't cook without rice are over. Now smart women can't cook without a plan. The significance of New Year's Eve is auspicious, which is highly valued by China people. What should I eat for New Year's Eve? Are you still struggling with this problem? Today, I recommend some recipes and making methods for New Year's Eve dinner.

braised pork ribs

Ingredients: ribs

Accessories: fennel, onion slices, carrot slices, ham slices, vinegar, onion, ginger, coriander, cooking wine, salt, soy sauce, sugar and oil.

Exercise:

1. Wash the bought ribs, copy one in boiling water, take it out and put it in cold water, and draw out the blood.

2. Add water again, add ribs, and simmer for at least 40 minutes (without pressure cooker), because the key to making ribs is to rot. Add onion, ginger slices, aniseed, fennel, onion slices, carrot slices, ham slices, a little vinegar (which helps to decompose calcium in bones), a little sugar and a little cooking wine to the soup until it is white and thick, and then take out the ribs.

3. Stir-fry the ribs with chopped green onion and oyster sauce, and add a little salt and soy sauce. In the meantime, add an appropriate amount of old soup to prevent the ribs from being too dry, so that the nutrients in the soup can penetrate into the ribs and taste better.

Braised whole chicken

Ingredients: a chicken (preferably an old hen)

Accessories: cinnamon, aniseed, salt, sugar, soy sauce, cooking wine, white pepper, onion, ginger slices and monosodium glutamate.

Exercise:

1. Wash and gut the chicken first, put water in the pot on the fire, and put the chicken in at the same time. Cook for 20 minutes, or 10 minutes if it is an old hen. Then take out the chicken and pour out the water.

2. Take a big steamer and sit on the fire. Put the chicken in an aluminum pot and other containers, add 2kg of water (two bowls), add cinnamon, aniseed, salt, cooking wine, a little white pepper (not necessarily), ginger slices, onion and monosodium glutamate, and steam for about 1 hour.

3. After steaming, take out cinnamon aniseed and ginger slices of onion, leaving chicken and soup. Then sit the wok on the fire, pour the chicken and soup in at the same time, add sugar (you can put more if you like), soy sauce, soy sauce can be used without soy sauce.

The soup is running out, take out the chicken. The chicken should be purple at this time. The soup left in the pot is a little thicker, and then it can be evenly poured on the chicken. This kind of chicken is characterized by its sweet and salty taste, which is suitable for both hot and cold, and the cooler it is, the better it tastes.

Spiced smoked eggs (cold)

Ingredients: quail eggs.

Ingredients: white sugar, star anise, a little wet tea, pepper, salt and sesame oil.

Exercise:

1. Wash the eggs, put them in a cold water pot (the water has not touched the eggs), cook them on low heat until they are half-cooked, take them out and peel off the eggshells.

2. Put the eggs in a warm water pot, add salt, star anise, pepper and other seasonings and cook with low fire.

Soak the boiled egg in the soup for several hours to make it more delicious.

Flammulina velutipes is cold (cold)

Ingredients: Flammulina velutipes, Cucumber, Carrots.

Ingredients: salt, sugar, sesame oil, soy sauce, monosodium glutamate, vinegar, mustard oil.

Exercise:

1. Wash cucumber and carrot separately and shred.

2. Copy the Flammulina velutipes in boiling water and take it out to cool immediately.

3. Add shredded cucumber, shredded carrot and Flammulina velutipes into salt, a little sugar, sesame oil, soy sauce, monosodium glutamate, vinegar and mustard oil and stir well.

4. Put it in the refrigerator for half an hour before eating.