The following is the menu of 202 1 New Year's Eve, 16 home cooking, which is simple and delicious.

1, washed okra, blanched in boiling water, boiled with strong fire, removed and cooled with cold water.

2. Cut the okra into sections with an oblique knife to facilitate the taste.

3. Put the cut okra into a large bowl, add salt, sugar, soy sauce, sesame oil and pepper rings and mix well.

1, peel and wash the preserved eggs, wet the blade with water, cut the preserved eggs into 4 parts on average, and then put them on a plate.

2. Prepare a small bowl, put in pepper rings, and pour in hot oil to stimulate the fragrance. Add soy sauce, Jiang Mo and minced garlic, and mix well to form a cold sauce.

3. Finally, pour the cold sauce on the preserved eggs.

1, 2 Jin of beef was washed and soaked in cold water for one hour, and all the blood in it was soaked out.

2. Wash and drain the soaked beef. Add 1 tablespoon of salt, 2 tablespoons of soy sauce and 2 tablespoons of soy sauce, mix well and marinate in the refrigerator for one night.

3. Rinse the marinated beef with clear water, put it in a casserole, add clear water instead of beef, and then add a little salt, 1 tablespoon soy sauce, an octagonal, a cinnamon, a nutmeg, a few fragrant leaves, onions, ginger slices and a few crystal sugar. Bring the fire to a boil, and simmer it 1 hour.

4. Stew beef, turn off the fire and stew for 2 hours, then slice and eat.

1, a piece of pork, cut into small pieces, put it in a pot and blanch it with cold water, simmer it with strong fire, take it out after boiling, and then wash it with clear water.

2. Wash the pigskin, put it in the pot with cold water, add cooking wine to remove the fishy smell, boil it over high fire, and then cook it for 2 minutes.

3. Scrape the grease from pigskin with a knife and cut it into silk. Then add 2 spoonfuls of salt and rub it, and then add water to wash off the grease on the pigskin.

4. Put the processed pork and pigskin into the pot, add 3 times of water and bring to a boil.

5. Add appropriate amount of salt, soy sauce, star anise, fragrant leaves, onion and ginger to taste, cover and simmer for 40 minutes.

6. Finally, remove the seasoning and pour the boiled skin and soup into the basin. Put it aside, let it cool naturally, and then cut it into pieces and serve.

1, cut the chicken into small pieces, soak it in clear water for one hour, and soak the blood inside.

2. Drain the chicken, add salt, pepper, a little soy sauce, soy sauce, oyster sauce and onion ginger, and marinate for one hour.

3. Cut carrots into hob blocks.

4. Marinate the chicken and pick out the onions and ginger inside.

5. Pour carrots and mix well, put them in the pot, let the water out of the pot, steam for 30 minutes on high fire, and turn off the fire for 5 minutes.

1, soak glutinous rice in warm water in advance, wash it, and then drain it for later use.

2, minced pork, add salt, soy sauce, a little soy sauce, chopped green onion, Jiang Mo, five-spice powder and half an egg, and stir in one direction.

3. Roll the meat stuffing into balls, then roll it in the soaked glutinous rice to make the surface covered with glutinous rice, and then round it to make the glutinous rice stick more firmly.

4. Put the glutinous rice balls into a plate with good thermal conductivity, boil water on the pot and steam for about 20 minutes.

1, wash the ribs, then soak them in clear water for one hour to soak the blood out.

2. Wash the soaked ribs, drain the water, and add soy sauce, oyster sauce, a little salt, sugar, cooking wine, ginger and onion for pickling 1 hour.

3. Marinate the ribs and pick out the onion and ginger. Add 2 tablespoons of starch, stir well, so that the surface of each rib is stained with starch.

4. Put the processed ribs on a plate, put water on the pot, steam on high fire for 30 minutes, then turn to medium fire for 30 minutes, and turn off the fire for a few minutes to get out of the pot.

1, cut off the shrimp feet and whiskers, then pick out the shrimp line at the second section of the shrimp back with a toothpick, then clean the processed shrimp and drain the water.

2. Heat the oil in a hot pot, pour in the shrimps, stir fry over medium heat, and stir fry the shrimp oil.

3. Add shredded ginger, shredded onion and a spoonful of cooking wine and stir-fry over high fire to remove the fishy smell.

4. Wash shrimps with clean water, add a little salt, sugar, pepper and light soy sauce to taste, bring to a boil with high fire, cover the lid and simmer for 8 minutes.

5. Finally, collect the soup over high fire, add a spoonful of tomato sauce and stir-fry evenly over high fire.

1, the tenderloin is washed and cut into strips the thickness of chopsticks. Add a little salt, an egg white and a little pepper, stir well and marinate for 30 minutes.

2. Prepare an empty bowl, add flour, and then add some water to make a delicate and smooth batter.

3. Prepare a small bowl, add 3 tablespoons of tomato sauce, 2 tablespoons of white vinegar, 2 tablespoons of white sugar and 3 tablespoons of water, and stir into a bowl juice.

4. Pour the marinated tenderloin into the batter and stir evenly, so that the surface of each piece of meat is covered with batter.

5. Pour the oil in the pot, heat it to 40% to 50%, and put the tenderloin wrapped in batter into the pot. Fry slowly over medium heat until cooked and the surface is slightly yellow. Remove.

6. Heat the oil temperature to 70% to 80%, and pour the fried tenderloin into the oil pan to continue frying. When the surface is golden and crisp, quickly remove the oil control.

7. Pour the prepared bowl juice into the pot and heat it until it becomes thick. Pour in the stir-fried tenderloin, stir-fry quickly on high fire, and turn off the heat when the surface of tenderloin is covered with sauce.

8. Put it in a plate, sprinkle some white sesame seeds and shallots, and the sweet and sour pork tenderloin will be ready.

1, pork belly washed and cut into pieces. Then put the pot in cold water, bring it to a boil with high fire, skim off the floating foam, cook for 2 minutes, take out the water and wash it.

2, the pot is hot, no need to refuel, pour the pork belly in, and fry the excess oil in the small and medium torches.

3. Dump the pork belly and excess oil, leaving a little base oil in the pot. Add a dozen crystal sugar, stir-fry over low heat until the crystal sugar melts, and then stir-fry until the crystal sugar turns reddish brown.

4. Pour the pork belly (don't put oil) and stir fry quickly, so that the surface of the meat is covered with sugar.

5. Add soy sauce and soy sauce and stir fry the sauce.

6. Add clean water without meat, then add ginger slices and cooking wine to remove fishy smell, boil over high fire and simmer for 30 minutes.

7. After 30 minutes, add some salt and a few pieces of rock sugar to taste and stew for another 30 minutes.

8. finally, collect the juice from the fire and take it out of the pot.

1, cut the beef into small pieces against the grain, then blanch it with cold water in a pot, boil it with strong fire, skim the floating foam, cook for another minute, take it out and rinse it with clear water.

2. Pour a little oil into the hot pot and heat it. Pour the beef into the fire and fry the water on the surface. Then add onion, ginger, garlic, dried pepper, half a spoonful of soy sauce and one spoonful of soy sauce and stir-fry until fragrant.

3. Add beef-free water, boil over high fire and simmer for 40 minutes.

After 4 or 40 minutes, pour in tomatoes and potato pieces. Add appropriate amount of salt to taste, bring to a boil with high fire, and simmer for about 15 minutes.

5. Finally, stew the potatoes until they are soft and rotten, and this stewed beef with potatoes can be made.

1, cut dried coriander into strips, and cut garlic moss into sections.

2. Put oil in a hot pan and cool, add shredded ginger, minced garlic and pepper, and stir-fry over low heat for fragrance.

3. Pour in the garlic moss and stir fry quickly on high fire until the garlic moss skin is slightly wrinkled.

4. Pour in the dried citron, stir-fry it for a few times, and then add a little soy sauce, a little soy sauce and a proper amount of salt to taste.

5, you can pour some water in the process of frying, which is convenient for garlic moss to fry.

6. Finally, add some chicken essence and white sugar to taste, stir well and serve.

1, cut cauliflower into small flowers, wash it with water twice, and rub it with flour twice. Wash thoroughly and drain for later use. A few celery, washed and cut into sections.

2. Wash the pork belly and cut it into thin slices.

3, pour a little oil into the hot pot, add pork belly, stir fry the oil inside in medium and small fire.

4. Add Jiang Mo, minced garlic, dried Chili, soy sauce and soy sauce, and stir-fry until the sauce is fragrant.

5, pour in cauliflower and stir fry a few times quickly, then add a little celery to add freshness and color, stir fry evenly.

6. Finally, add salt, cumin powder, balsamic vinegar and a little sugar to taste. Stir well with high fire and serve.

1, cut celery and wash mung bean sprouts.

2. Put the cold oil in the hot pot, pour in the minced garlic, and add the dried Chili to stir fry.

3. Pour in mung bean sprouts and celery and stir fry quickly. Then add salt and balsamic vinegar to taste and continue to stir fry.

4. Stir-fry until the ingredients are cut off. Finally, add a little sugar and chicken essence to freshen up, and stir well to serve.

1, auricularia auricula is soaked in advance, washed, cooked in boiling water and taken out for later use.

2. Peel and wash the yam and cut it into diamond-shaped pieces. Prepare some green and red peppers and slice them.

3. Put oil in a hot pan and cool, add shredded ginger and minced garlic and stir-fry until fragrant.

4. Pour the yam and stir-fry a few times, then pour the cooked black fungus and green pepper into the pot and stir-fry over high fire.

5, add salt, soy sauce, white vinegar, a little sugar, chicken essence to taste, stir fry evenly over high fire, you can eat delicious. This dish is refreshing and appetizing, especially suitable for Chinese New Year. Suggest arranging it.

1, remove the roots of the sea mushroom, wash it and drain it. Wash garlic seedlings and cut into sections.

2. Put oil in a hot pan and cool, pour in minced garlic and red pepper rings, and stir-fry over low heat for fragrance.

3. Pour in seafood mushrooms and fry them over high fire.

4. Pour in the garlic sprouts, add salt, soy sauce and a little sugar to taste, and stir fry evenly over high heat.