What dishes do every household cook during the Spring Festival? What are the detailed recipes?

New Year Vegetables Xinjiang Mutton Materials:

Sliced mutton \ onion \ green pepper \ cumin

Practice: After the mutton slices are thawed, squeeze out the water.

Shred onion and green pepper.

Add oil to the pan, stir-fry cumin, stir-fry mutton, onion and green pepper, season with salt and a little sugar, and take out.

Steamed bass materials for group new year's dishes;

Perch 500g, salt, cooking wine, seafood soy sauce, soy sauce, sugar, oil, ginger and onion.

Practice: 1. Remove scales and internal organs, and wash the perch.

2. Clean the fish with salt and cooking wine, put the onion and ginger in your stomach, put them on a plate and put them under with chopsticks.

3. Steam on the pan for four minutes, pour out the water in the pan, steam for another four minutes and then pour out, steam for another four minutes and stew for another five minutes, then take it out and pour the juice.

4. Put the onion, ginger, green pepper and shredded carrot on the fish and pour some hot oil on it.

New Year's staple food: purple potato roll material:

Appropriate amount of purple potato, flour and yeast powder.

Practice: 1. Steamed purple potato, peeled 1: 1 mixed with flour, proper amount of yeast powder and sugar to form dough.

2. Live another white dough the same size as the purple potato paste rice ball.

3. wake up and swell to twice the size.

4. Knead two doughs

5. Slice the stick, roll it together, and then stick it. In order to stick it together, roll it into a roll.

6. wake up for 20 minutes, steam for 20 minutes after the water is boiled, and stuffy 10 minutes.

Rich materials of New Year's dishes:

Broccoli, mushrooms, peanut oil

Practice: 1. Cut broccoli into small flowers, wash, and soak mushrooms.

2. Heat the oil in the pot, saute the mushrooms, and serve them when cooked.

3. Leave the bottom oil in the pot, add appropriate amount of water, boil, season with salt and chicken essence, cook broccoli, put it in a bowl, and add mushrooms.

Braised chicken with garlic Material:

1 Wash and chop raw chicken, cut garlic into pieces, separate garlic white from garlic leaves, a little ginger, seasoning: salt, soy sauce, sliced sugar (or white sugar), white wine, a little juice (not necessarily).

Exercise:

1, hot pot, no oil, stir-fry the chicken pieces first, collect the water a little, and force the oil out.

2. After the chicken changes color, shovel it off.

3. Re-start the pot, put the oil, and saute the ginger slices and garlic white parts.

4. Add chicken, stir fry, add salt, soy sauce, wine and sugar and mix well.

5, add water parallel to the chicken, cover the pot and cook.

6. After the meat is stewed thoroughly, you can taste whether a piece of meat is your favorite or not, and the taste can be adjusted again.

7. Sprinkle some juice, then add garlic leaves and mix well.

The color of the New Year's Eve dinner is good: gold, silver and rice ball materials:

Pork, glutinous rice, glutinous rice, carrot, pepper, oyster sauce, salt.

Practice: 1. Wash yellow glutinous rice and glutinous rice and soak them in clear water for more than three hours respectively.

2. Grind the meat into stuffing, add pepper powder, salt and oyster sauce and stir in one direction.

3. Make minced meat into balls, dip them in yellow glutinous rice and glutinous rice, steam them on the pot for 20 minutes and take them out.

Four must-have dishes for happy parties on New Year's Eve:

Pork stuffing, canned corn, horseshoe, carrot, glutinous rice, (green vegetables), chicken soup treasure,

Practice: 1. First, add a little carving and raw flour into the pork stuffing and mix well for later use; Go fishy;

2. Cut a carrot, a little salt or soy sauce, a little onion, cinnamon powder, a little ginger, half star anise and a little olive oil into small pieces, put them in a blender and mash them into paste, then mix them into the pork stuffing, so that the pork stuffing will not be particularly dry and tastes good;

3. Slice the canned corn and horseshoe (I bought canned, not fresh), just cut the corn a little, the horseshoe should not be too small and tasteless. You can also add mushrooms according to your personal preference. I didn't add it because there were no mushrooms around; Then add it into the meat stuffing, and stir vigorously in one direction, so that the meat paste is fully mixed with other auxiliary materials until it becomes slurry, or glue? At this time, you can stir it by hand, and the chopsticks are basically not evenly mixed.

4. Just knead the meatballs, hold a small bowl of warm water, hold minced meat in your left hand (not too much, just put a little in your palm), squeeze the meatballs out of the tiger's mouth, and catch them with wet water in your right hand (or use a spoon with a smooth edge). If they don't form, throw meatballs back and forth with your left and right hands. After rounding, put it in a glutinous rice bowl and dip it in a layer of glutinous rice, and one will be done!

5. Boil a large pot of boiling water and steam until the glutinous rice completely changes color (about 20 minutes);

6. When steaming, you can prepare side dishes, a little water, add chicken soup to boil, add vegetables to boil, serve out, and put them on a plate with only green leaves.

7. A piece of vegetable and a meatball spread out in a divergent way ~ ~ After the leaves of the meatball are set, pour the chicken soup cooked with vegetables on the meatball. ...

8. Dangdang Dangdang ~ ~ Sixi Meetballs is on the table ~ Comrades who don't like carrots can also add carotene ~

Materials to relieve greasy snacks and kumquat in syrup after New Year's Eve;

400g kumquat, 80g sugar, 80g rock sugar, a little salt and a proper amount of water.

Practice: 1. 1. Find a bigger bowl, pour clean water, sprinkle a little salt, soak kumquat 10 minute, and clean it. 2. Dry the washed kumquat, take one, cut it vertically for 6-8 knives with equal width, and judge according to the specific size. 3. Cut kumquat and crush it with your fingers.

2.4. After all the kumquat is cut, pick out the kumquat seeds one by one with a toothpick. Kumquat has many seeds, but it is easier to remove after cutting. 5. Put the seedless kumquat in a clean and waterless bottle, code a layer of kumquat and sprinkle a layer of sugar.

3.6. Put all kumquat in turn, then cover tightly and marinate for about 3 days. Sugar melts and liquid increases. 7. Take a pot, add water, pour in pickled kumquat and add rock sugar.

4.8. After the fire boils, turn to low heat and simmer slowly. When the water in the pot becomes sticky and kumquat is slightly more transparent than before, you can collect juice and put it on a plate according to your preference.

The smell of New Year is the source of wealth. Materials:

60 grams of corn flour, 50 grams of flour, 3 tablespoons of sugar and 80 grams of bean paste.

Practice: 1. Corn flour, flour and sugar are made into dough with warm water, and then they wake up in 10 minutes.

2. Divide the corn dough into small portions, round them and roll them into small dough.

3. Put a proper amount of bean paste into the dough and wrap it into a jiaozi shape.

4. Steam in a pot for 15 minutes.

Be sure to eat steamed pork with flour during the Spring Festival;

Pork, pumpkin, Pixian watercress, onion, ginger, minced garlic, steamed meat powder, soy sauce, cooking wine, pepper and a little rock sugar.

Practice: 1. Wash and slice pork, chop Pixian watercress, peel pumpkin and cut into thick slices for later use.

2. Put the sliced meat into a large bowl, add Pixian watercress, minced ginger and garlic, cooking wine, soy sauce and pepper, crystal sugar, and appropriate amount of steamed meat powder, grab them evenly by hand and marinate for about 30 minutes.

3. Take another bowl, put the sliced pumpkin at the bottom of the bowl, spread the marinated meat evenly on it, put it in a steamer, steam for about 2-3 hours, and sprinkle with chopped green onion.

Steamed dumplings with Chinese cabbage as the staple food during the Spring Festival;

200g of flour, warm water 1 00g, 200g of vegetables, minced meat 1 00g, a little fungus, 40g of sesame oil, 2 tsps of pepper 1 tsp, 2 tsps of salt, 2 tsps of sugar, 4 slices of onion1root, and 4 slices of ginger.

Practice: 1. Wash the vegetables, cut them into fine powder, sprinkle some salt and let them stand for a while. Let the vegetables out first. Don't waste the water. You can add it to the meat later. Soak the fungus and cut it into dices. Add onion, ginger, cooking wine, pepper and vegetable water into the meat stuffing and stir until gelatinized. Finally, add vegetables and fungus, add some oil, and gently stir well. The stuffing can be any material, vegetarian, whole meat, or any combination of vegetarian and meat, as long as it suits your taste. )

2. Mix the flour with warm water, let it stand for a while, sprinkle the flour on the chopping board, rub it into strips, and roll it into a round skin with a rolling pin.

3. According to the following method, first bend the skin into five equal sides, then rub each side into a leaf shape with your thumb and middle finger, then rotate and knead it in turn, and finally arrange and shape the blank like arranging and selling.

4. Boil the water in the steamer. When the water boils, add the steamed dumplings for 8 minutes.

The most eye-catching and sought-after cold dish on the Chinese New Year table: lily mixed with celery;

250g celery, 0/50g lily/kloc-,a little medlar, and a proper amount of salt and vegetable fresh sesame oil.

Practice: 1. Take out old terrier from celery and wash the old leaves.

2. The lily is pedicled, washed and soaked in warm water.

3. Blanch celery and lily with boiling water, remove, soak in cold water, remove, drain and cut into sections.

4. Put the materials into the basin, sprinkle with seasoning and mix well.

5. according to personal taste, you can also add spicy oil and white vinegar, which tastes better.

Take the traditional staple food-red jujube steamed bread home for the New Year.

Raw materials: flour 1000g, baking powder 15g and water 600g. Appropriate amount of baking soda, jujube and medlar. , pinch in 500 grams of raw powder.

Exercise:

100g water is added with yeast to activate for a while, and then it is poured into 1000g flour, kneaded into dough and fermented for 2 hours.

Add baking soda to the dough and knead well, then pinch in 500 grams of raw flour and knead thoroughly. Wake up for a while.

After waking up, divide the dough into small pieces with equal roundness. After waking up for a while, gently pick up the dough and put the dates on the dough. Wake up for a while.

Steam the dough in a pot for 20 minutes. It's best to put towels around the pot and make steamed bread in one breath.

Turn off the fire after 20 minutes, stew for 3-5 minutes and then boil.

Duck meat dish-vanilla roast duck leg material;

Tender duck leg \ honey \ salt, herbs: basil \ pizza grass \ thyme \ rosemary.

Exercise:

The tender duck is eviscerated (I bought it clean) and coated with salt inside and outside.

Spread the mixed herbs (all of them are inside) evenly and marinate them in the refrigerator for 24 hours, so that the fragrance of spices can fully enter the duck meat.

Brush the salted duck with a layer of honey inside and outside, and bake in the oven 170 degrees for 30 minutes. You need to turn it over in the middle. When eating, you can also sprinkle black pepper or salt and pepper according to your personal taste, but it is also delicious to eat directly.

New Year's Eve dish tiger skin oxtail material:

Oxtail 1 root 1000g, Dahongpao meat pepper, coriander leaves (side dishes), 2-3 tablespoons Chili sauce, appropriate amount of oil, salt, oyster sauce, soy sauce and chicken essence.

Practice: 1, put the oxtail into the pot, fill it with water, and be sure to drown the oxtail; 2. Open a big fire to boil water, let the blood foam on the oxtail boil, and carefully filter out the blood foam with a filter spoon; 3. In addition, bring a deep pot. I used a special stainless steel saucepan. You can also use a big casserole to clip out the oxtail and put it in a stainless steel stew pot. Filter the boiled oxtail water and pour it in. 4. After boiling, turn to low heat for 2 hours. 3. The practice of tiger skin oxtail: 1, red pepper is cut off, washed and dried, put into the oil pan, fried into tiger skin, fished out, cut off the big head and put it on the plate as the bottom material for later use; 2. Heat a spoonful of oil in the pot, add two spoonfuls of Chili sauce to make red oil, add a spoonful of water, salt, oyster sauce, soy sauce (color matching) and chicken essence to make spicy juice, and add stewed oxtail to make it evenly wrapped in the juice. 3. Clip the burnt oxtail into the bottom of tiger skin pepper, drizzle with spicy juice and decorate with coriander leaves.

New Year's dish beer mushroom brisket (casserole version) Material:

Beef brisket, beer, rock sugar, mushrooms, yuba, potatoes.

Practice: 1. 1. Pour a proper amount of cold water into the pot and add cooking wine. Add a little pepper, pour in beef brisket and boiling water, then turn off the heat, take it out and drain it for later use. 2. Pour the right amount of oil into the wok, add rock sugar when it is 50% hot, and simmer slowly.

2.3. After the crystal sugar is dissolved, add the sirloin with good water and stir fry. Pour in soy sauce and continue to stir fry. Turn off the heat after frying. 4. The prepared spices are: pepper, clove, fragrant leaves, fennel, cinnamon and aniseed.

3.5. Take a casserole, pour half beer, add spices such as pepper and fragrant leaves, and bring to a boil. 6. Put the previously fried beef into the casserole and continue to pour the remaining half bottle of wine.

4.7. Add soft mushrooms, which can be put in the stew at first. One is the smell of mushrooms, so it is better to cook more fungus ingredients. The more you cook, the better it tastes. Cover and stew for 2.5 hours. After 8.2 and a half hours, add the soaked yuba.

5.9. At the same time, add the chopped potatoes and stew for about half an hour. Bold New Year's dish-spicy bullfrog material;

A few bullfrogs, half a onion, a small piece of rock sugar, pepper, Pixian red oil bean paste, ginger slices, chopped green onion and pepper.

Exercise: 1 .. Wash the frog and put it on the chopping board. This is the back. 2. This is the front, and it's already opened. 3. Cut it from the waist first. I usually cut it horizontally and vertically and cut it into small pieces.

2.4. Cut the lower half from the middle, and then cut it at the knee. If it feels big, I think it's good to cut it in the middle of my thigh at most. Eating wow mainly depends on the legs, and it is right to choose the ones with thick legs and big legs.

3.5. Slice the frog. I remember I earned at least 10. 6. Pour the cut frog into a larger bowl, add a little salt, pepper and cooking wine and marinate for 10 minute. One is to remove the fishy smell, and the other is to taste it.

4. Prepare chopped green onion, ginger slices, dried peppers and a small piece of rock sugar. 8. Pour in the right amount of oil, add rock sugar and pepper to low heat, stir fry to medium heat, add minced onion and ginger, and Pixian red oil bean paste, stir fry red oil.

5.9. Turn the fire, pour in the frog, stir fry for a few times, add the scallion and stir fry together, pour in a proper amount of soy sauce, add salt and stir fry for a few times, and then take out the pan and plate.

New Year's Eve: Hawthorn Cake and shredded Chinese cabbage;

Chinese cabbage, hawthorn cake, ginger onion, salt, chicken essence, sesame oil.

Practice: 1. Chinese cabbage and hawthorn cake are cut into filaments.

2. Add ginger, onion, chicken essence, salt and sesame oil to the cabbage and stir well.

3. Then put the hawthorn cake on the cabbage.

Tips:

If it is sour, you can add some sugar.

Red wine and black bean sauce: crispy material of dry pot;

500 grams of ribs, red wine, several mushrooms, 2 slices of lemon, onion, ginger and garlic, cauliflower, green bamboo shoots and lobster sauce (I used Fulinmen's.

Practice: 1. 1. Wash the ribs, add onion, ginger, garlic and lemon slices. Pour a proper amount of red wine and marinate with cooking wine 1 hour or so. 2. Blanch the marinated ribs and skim off the foam. Take out and drain.

2.3. Pour water into the casserole. The day before yesterday, I added clear soup to stew pig's trotters, which makes them taste better and put them in green onions. Then put the ribs in the casserole. 4. Then boil and put the seasoning in the seasoning bag. 5. After adding dry ingredients, add ginger slices.

3.6. Add Chili. Fresh peppers can't be dried. 7. Soak the dried mushrooms in water and put them in a casserole. 8. Cover with a small fire and keep the pot boiling 1 hour-1 half an hour (the time is according to your own needs, and you can like to be soft and rotten for a long time. )

4. 1. Prepare the materials, and the mushrooms in the ribs can be added for later use. 2. Pour the right amount of oil into the pot, add aniseed and cloves and stir fry. 3. Then open a big fire and put onions, ginger, garlic and pepper in the bottom of the pot. 4. Add 3 spoonfuls of lobster sauce and stir-fry the color.

5.5. Add cauliflower, green bamboo shoots, mushrooms and ribs and stir well. 6. Pour red wine to enhance the taste and fragrance, then pour some soy sauce, and finally sprinkle some salt to taste. If you think it's salty enough, you can leave it. Because there is salty taste in lobster sauce.

6.7. Put the prepared red wine and black bean ribs into the dry pot. Pour in the broth of stewed ribs and sprinkle with a little cooked white sesame seeds. 8. Light the alcohol stove and put it on the griddle seat to eat.

Preheating for the New Year's Eve-"Spicy Crab" material;

Main and auxiliary materials: river crab (flower crab), green bamboo shoots/bamboo shoots and bean sprouts. Seasoning: salt, sugar, pepper, onion, ginger, garlic, dried pepper (morning pepper), dried pepper (lantern pepper), cinnamon, star anise and Pixian bean paste.

Exercise:

1. Wash the crabs and marinate them with salt for ten minutes. Fry in the oil pan until it changes color, and then take it out.

2. Blanch the vegetables and spread them on the bottom of the plate.

3. Make red oil: stir-fry dried chilies into deep red, and put them into a blender to break them. Heat the oil, add cinnamon, star anise, onion, ginger and garlic and stir-fry until fragrant. Chili powder is put into hot oil twice (added at 7-5% heat).

4. Pour red oil into the pot, add onion ginger, pepper and dried pepper and stir fry. Add the fried crabs. Season with salt and sugar and add Pixian bean paste. Finally, pour the sesame oil out of the pot. Spread it on vegetables.

Happy new year reunion-spicy tofu shrimp bowl material;

250g of pork plum blossom, fresh shrimp 1 00g, one piece of tofu, tender celery 1 00g, Agrocybe aegerita100g, red pepper1each, egg1each, 30 peppers, one onion and one ginger.

Practice: 1. (1) Material handling 1. Wash pork and plum blossom, peel, slice, shred, dice and chop. 2. Wash the shrimp, shell it and cut it into cubes. 3. Wash the onion, peel the garlic, smash it, wash the ginger and shred it. 4. Put the onion slices and shredded ginger into a small bowl. 6. Wash the tender celery, remove the leaves and cut into 3 cm long pieces. 7. Remove the roots of Agrocybe aegerita, wash it and cut it into 3 cm long pieces. 8. Wash red peppers, remove pedicels and seeds, and cut into triangular pieces.

2.(2) Fried tofu slices 1. Take a flat plate, pour a little dry starch, and both sides of tofu slices are stained with dry starch. 2. Pour a little oil into the pot, heat it, fry the tofu slices on both sides until golden brown, and take them out for later use.

3.(3) Fried shrimp meatballs 1. Take a large bowl, add minced meat and diced shrimp, beat in an egg, pour in onion, ginger and pepper water (reserved onion slices, shredded ginger and pepper), then add 3 tablespoons of starch, and stir in one direction with chopsticks to thicken it. 2. Put oil in the pot, take a proper amount of meat stuffing and pat it back and forth with both hands to make meatballs.

4.(4) Leave a little oil in the pan, heat it slightly, add onion slices, shredded ginger, garlic slices, pepper granules and bean paste to stir fry until fragrant, add a little light soy sauce, then add Agrocybe aegerita and celery slices to stir fry until raw, add shrimp balls and tofu slices to stir fry, sprinkle a little salt, and finally add diced red pepper to stir fry evenly. Transfer to a dry pot (the casserole I use), slowly lean on it with a small fire (read Kao, four tones, lean on the edge of the fire), and then take it out and put it on the plate when the celery and Agrocybe aegerita become soft and tasty.

Fried shrimp balls with double flowers-flowers bloom with wealth;

450g of prawn, raw flour 1 spoon, 2 teaspoons of cooking wine, 60g of white pepper 1 pinch, 4 teaspoons of salt 100 ml of peanut oil100 ml, ginger10g, 2 strips of onion, 60g of red onion, and salt/.

Practice: 1. Shell the shrimp, remove the mud intestines, wash, and pat dry with paper towels. Make a shallow cut along the shrimp back with a knife, but don't break it. Season the shrimp with raw flour, cooking wine, pepper and salt. Slice ginger, cut onion into 2 cm long segments, without onion leaves. Onions are cut into thick strips.

2. Cauliflower and broccoli, cut into small flowers, washed and drained. Add enough water to the steamer to expand the fire. After the water boils, put cauliflower and broccoli in a steamer, steam for 3 minutes, and then serve.

3. Preheat the wok with high fire, pour in peanut oil and heat it to 80% heat. Add ginger slices and stir-fry for 30 seconds, add shallots and stir-fry for 30 seconds. Add shrimps, fry in oil for 2 minutes until the shrimps bloom and roll into balls, then shovel out.

4. Leave 2 tablespoons of oil in the original pot, add onion and fry for 30 seconds. Add salt, broccoli and cauliflower and fry for 2 minutes. Pour in the fried shrimp balls, stir-fry for 1 min, so that the flavors of all the ingredients blend, shovel out and put on a plate.

Happiness from now on-fried shrimps with corn and green beans;

200g of shrimp, 50g of fresh mushrooms, 250g of corn kernels, 250g of fresh green peas, 3g of vegetable oil 1 spoon, 3g of salt, and 3g of white pepper 1 pinch.

Practice: 1. Remove the sludge from the shrimp, wash it, pat it dry with paper, and cut it into cubes 1 cm square. Wash and dry the mushrooms and cut them into dices. Wash corn and peas and drain.

2. Preheat the wok with medium heat. Add oil and heat to 70% heat. Add shrimps, stir-fry for 2 minutes, and remove. After the pot is reheated, add mushrooms and fry for 1 min; Add corn and peas and fry for 3 minutes; Add salt and white pepper and stir well; Pour the fried shrimps in and fry them 1 min, then shovel them out and put them on a plate.

Stir-fried asparagus and peas materials:

Olive oil 1 tablespoon, asparagus 450g, cut off the thick stems, peel off the tender stems, and obliquely cut into 2.5cm long slices, leaving 5cm long bamboo shoots, Dutch beans (pea pods)1/5g, four onions, shredded, salt 1/4 teaspoons, and black pepper.

Practice: 1. Put oil in the pan and heat it over medium heat. Add asparagus, peas, shallots, salt and pepper and stir-fry for 2-3 minutes until the vegetables are soft. Add minced garlic, shredded lemon peel and coriander, stir-fry for 1 min, and serve.

Steamed with shredded black beans, pepper and taro.

Ingredients: 14 frozen mussels, defrosted and shelled, 6 medium frozen scallops, defrosted and chopped, 6 medium-cooked shrimps, defrosted and chopped, 1 shredded taro (14), 1 root onion, chopped, juice: the quantity is for reference only, with garlic and lobster sauce.

Practice: 1. After the mussels are shelled, the internal organs are washed and chopped, and marinated with other seafood materials 10 minutes.

2. Open the mussels, first put the taro shreds, then put the mixed seafood ingredients, press them by hand, and arrange them one by one. If there is not enough space, you can put the remaining materials in the middle. Steam for 10 minute, remove excess water from the plate and sprinkle with chopped green onion.

Coconut Stewed Chicken Soup Material:

Coconut 1, chicken, yam, astragalus, Polygonatum odoratum, Lycium barbarum, salt.

Practice: 1. A coconut is shelled to get coconut meat.

2. With yam, astragalus, Polygonatum odoratum and medlar.

3. Chicken chops.

4. Add water and boil with other materials, simmer 1 hour, and add salt to taste.

Boiled prawn materials:

600g of new prawn, 3 slices of ginger, onion 1, cooking wine 1 tbsp, enough water, vegetable oil 1 tbsp, pepper 1, onion 1, only onion, 2 tbsps of soy sauce and sugar 1 pinch.

Practice: 1. Wash the peppers, cut them into small discs, cut the scallion into fine flowers, and put them together in a small porcelain bowl. Sprinkle with 1 pinch of sugar. Put the wok on the fire, pour in the vegetable oil, heat it to 80%, and pour the hot oil into a porcelain bowl filled with Chili and shredded onion. Pour the soy sauce into a wok with residual heat, heat it slightly, and immediately pour it into a porcelain bowl filled with Chili and shredded onion to make a sauce.

2. Add enough water to the cauldron (about 2/3 of the volume of the cauldron), add ginger slices, onion knots and cooking wine, and bring to a boil. Add the new prawns, cover them, cook for 1 min for 30 seconds to 2 minutes and 30 seconds (depending on the size of the prawns), drain them immediately, put them on a plate, and discard the ginger onions.

3. When eating, peel off the shrimps and dip them in the sauce.

Sweet and sour squirrel fish material:

750g of Pseudosciaena crocea, 300g of vegetable oil, 30g of diced tomato, 40g of diced onion, 30g of egg 1, flour, starch10g, 5g of soy sauce, 5g of sugar, 3g of white vinegar, 5g of tomato sauce15g, 5g of sesame oil and 5g of cooking wine.

Practice: 1. First, cut the fish with two long knives, and then cut one knife at a horizontal interval of 1.5 cm, which is impervious to bone. Sprinkle 3g of salt and marinate with cooking wine10min; Wrapped with seasonings of eggs, flour, starch and water; Spare.

2. fry the oil and heat it, throw in the fish head and fish wrapped in seasoning, and fry until it is crispy. Pick up the plate.

3. Heat the oil pan, stir-fry chopped green onion, add soy sauce, sugar, vinegar, tomato sauce and a little starch to thicken, bring to a boil over high fire, then pour the fish on it, and then stir-fry celery and lily.

Ingredients: celery 1 50g, lily (dry) 200g, seasoning: salt 2g, pepper1g, monosodium glutamate 6g, salad oil 30g and pea starch 5g.

Practice: 1. Wash celery and cut it into diamond blocks with a square of 3 cm;

2. Wash the lily and break it into small petals;

3. Put celery and lily into a boiling water soup pot, blanch until they are just cooked, and pick them up;

4. Put the wok on the fire, heat the oil to 50% oil temperature, add celery, lily and cooking materials, stir fry quickly until uniform, add monosodium glutamate to thicken the juice, and then take out.

Sweet honey

Ingredients: lotus root1000g,

Accessories: 250g of glutinous rice and 50g of wheat flour.

Seasoning: sugar 100g, honey 50g, lard 15g and osmanthus 5g.

Practice: 1. Wash the glutinous rice and expose it in a basket until it is dry;

2. Wash the old lotus root, and drain it with one end cut upside down;

3. Pour the glutinous rice into the lotus root hole and tap the cut end face several times with the handle;

4. Put it in a cage, steam it with strong fire for 40 to 50 minutes, then take it out and chill it with cold water;

5. Scrape off the skin and cut into pieces of 1 cm;

6. Dip in dry flour, fry in warm oil until golden brown, and put it in the pot;

7. White sugar and honey are slightly boiled into syrup with slow fire, topped with cooked lard and sprinkled with osmanthus;

8. Stir-fry until the sugar juice is tightly wrapped by lotus root slices.

Increase year by year

Ingredients: 300g rice cake, wheat flour150g,

Seasoning: corn starch 10g, baking powder 5g, lard 30g.

Practice: 1. Mix flour with water to make wonton skin;

2. Mix seasonings evenly to make batter;

3. Cut the rice cake into 6 cm long sections, dip it in batter, and take it out with hot fried crispy skin to make crispy rice cake;

4. Cut the rice cake into 2 cm pieces, make it into ingots with wonton bags, fry it in hot oil, and take it out to eat.