Wenzhou New Year's Eve menu

In Wenzhou, people call the New Year's Eve dinner "big wine". No matter where you are, everyone will go back to their hometown to reunite with their families, make a scene, be beaming and have a good drink. Let's take a look at the 2022 Wenzhou New Year's Eve dinner!

Wenzhou New Year's Eve cookbook 1 1, Sauced meat (chicken): Fresh meat is soaked in soy sauce (with appropriate amount of sugar and cooking wine) or dried in the sun or blown by the west wind, and then steamed for cooked food. Near the Chinese New Year, you can see the sauce meat (chicken) hanging from bamboo poles door to door in the streets and alleys of Wenzhou, which is very spectacular! The brown surface of the sauce meat indicates good luck in the coming year.

2, duck tongue: Wenzhou people love to eat duck tongue. It means one in a hundred, precious and delicious.

3, eel: fresh eel cut from the back after slaughter, hung in a cool and ventilated place to dry naturally, steamed when eating. The pronunciation of "owl" in Wenzhou dialect, like "thinking", means smart and enterprising.

4. Fish cake: Fish cake made of fish, fat and tofu has a fresh and tender taste. Almost every household in Wenzhou will cook fish cakes, steam them, cut them into pieces and dip them in soy sauce and vinegar! As a traditional dish in Wenzhou, it contains the wisdom and simplicity of Wenzhou people.

5, celery pig ears: crispy pig ears and celery, color and taste are well matched, is a good dish for wine. The old man said: eating this dish will make people understand and do things!

6, fried hairtail: the hairtail along the coast of Wenzhou is very fresh, cut into pieces, put some salt, and then fry and eat. Because hairtail is very long and shaped like a protective sword, this dish means "longevity".

7. Shrimp skin: It is always delicious on the table of Wenzhou people. In the past, there were not a few people who could match a bottle of beer with a shrimp dipped in soy sauce and vinegar. It means finish what you started. At the end of the year and the beginning of the year, we should work hard and be serious.

8. Leek tofu: Green leek, white tofu and scallion mixed tofu have the same meaning of "clear and white", which means "innocent".

9. Hand flower ball: Add seasoning to shredded radish, dried bean curd and flour and mix well, then knead it into a ball by hand and fry it in a pot. Crispy outside and tender inside, golden and attractive in color. It means reunion, family reunion and happiness.

10, Huali: The most common cold dish in Wenzhou banquets. You can peel it off and eat it with boiling water quickly, which is a very good raw material for enriching blood. The pattern on the shell of the flower cockroach is obvious, indicating that there are many flower passages.

Wenzhou New Year's Eve cookbook 2 1. Hua Kai Fu Gui jiaozi

Ingredients: minced pork, mustard, mushrooms, eggs, carrots, Nostoc flagelliforme, lettuce, salt, chopped green onion, Jiang Mo, sesame oil and dried starch.

Exercise:

1. Grease the baking pan, preheat it with microwave at high power for 3 minutes, pour in the broken egg liquid, spread it into thin slices, and fry it at 60% power 1 minute.

2. Wash and peel the water chestnut, put it in a heat-resistant bag, chop it with the back of a knife to remove water and take it out; Soak mushrooms in water until soft, remove and dice; Soak Nostoc flagelliforme in water for 40 minutes.

3, ground meat, water chestnut, mushrooms and material A, stir in the same direction until thick.

4. Take a dish, coat the inner wall with oil, put the egg skin, put 1 carrot in the middle, spread the Nostoc flagelliforme and arrange it in a grid, fill in the ground meat, fold the excess egg skin inward, cover it with plastic film, and steam it with 80% fire for 10 minute.

5. Take a plate, decorate it with lettuce, turn the meat stuffing upside down, take the center of the egg skin as the center, lightly draw four diameters through the center with the tip of a knife, and lift the egg skin outward from the center.

Second, good luck.

Ingredients: chestnut (fresh) 1 10g, chicken leg 500g, onion 10g, ginger 5g, starch (corn) 4g, oyster sauce 10g, white wine 5g, sugar 3g and pepper 3g.

Exercise:

1. Soak chestnuts in water 1 hour, pick out the thick film in the seam with a toothpick, clean it and put it in a big plate. Put chestnuts in the rice cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam.

3. Add water to the starch tray to make wet starch.

4. Stir-fry shallots and ginger in 2 tbsp oil, add 3 tbsp chicken nuggets and seasoning oyster sauce, 1 tbsp wine, 1 tbsp sugar, a little pepper and 3 cups of water to boil, then add chestnuts and simmer for 20 minutes.

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

Third, lottery.

Ingredients: silver carp head 400g, tofu 200g, ginger 5g, green garlic10g, cooking wine10g, bean paste10g, soy sauce 5g, sweet noodle sauce 5g, salt 3g, pepper 2g and starch (corn) 3g.

Exercise:

1. Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.

2. Cut the tofu into thick slices, fry it in an oil pan or casserole, and put the fried fish head on the noodles.

3. Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well and bring to a boil, pour into a pot, bring to a boil with fire, and stew for another 40 minutes to make it tasty.

4. When the soup is slightly dry, pour a little water starch to thicken the soup, and finally sprinkle it on the garlic. Turn off the fire and take it out for eating.

Fourth, get rich.

Ingredients: 2 pork hands, 2 shallots, red pepper 1 piece, 5 slices of ginger, 20ML of rice wine, 5g of salt, 50g of white vinegar and 20 crystal sugar.

Exercise:

1. Peel and slice ginger, shred red pepper, remove feet hair from pig hands, remove hoof nails, wash and cut into large pieces.

2. Put the pig's hands into the pot, pour a large plate of water into the pig's hands, add the shallots, ginger slices and rice wine, bring to a boil over high heat, and turn to low heat for 30 minutes.

3. After the pig's hands are cooked, wash the floating foam on the surface with flowing water.

4. Put the pig's hand in ice water and cool it quickly until it is completely cool. Absorb the water on the surface of pig's hand with paper and put it in a fresh-keeping tray.

5, pour 500ML of water into the pot, add white vinegar, rock sugar, salt, and simmer into a sauce.

6. Put the chilled pork hands and shredded red pepper into the cooked sauce, mix well, cover it, and put it in the refrigerator for 24 hours until it tastes good.

Verb (abbreviation of verb) five blessings

Ingredients: 600g of Chinese cabbage (white stalks), 200g of pork tripe, 250g of grass shrimp, 50g of squid (fresh)100g, 50g of sea cucumber, 5g of salt and 4g of pepper.

Exercise:

1, wash Chinese cabbage, cut into large pieces, stir-fry with 2 tbsp oil until soft, and then put it in a stew.

2, pork belly cut into strips.

3. Cut the squid, blanch it and take it out.

4. Wash the sea cucumber, remove the fishy smell first and then cut into thick slices.

5. Cook the ham before taking out the slices.

6. Soak mushrooms, remove pedicels and put them on Chinese cabbage.

7. Cut the grass shrimp into sections, blanch it and take it out for later use.

8. Put the seasoning in a saucepan, move it into an electric rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.

Sixth, be happy forever

Ingredients: 250g corn, 3 salted duck eggs, shrimp 12 eggs 1 egg, 2 g starch, bread crumbs, oil, salt, 2g chicken essence and 5g onion.

1. Wash the corn kernels, drain the water, cook the salted eggs until they turn yellow, add a little oil, chicken essence and starch and grind them into mud. Remove the shrimp head, draw the shrimp line, and leave the shrimp tail.

2. Add two spoonfuls of starch to the eggs, add appropriate amount of salt and chicken essence and mix well to form an egg paste. Put the shrimps in the egg paste and hang them. Be careful not to hang your tail, put it in the bread crumbs and wrap it evenly with a layer of bread crumbs.

3. Put the shrimp meat wrapped in powder into 60% hot oil, fry until golden brown, then pick it up and place it neatly around the plate.

4. Fire again. When the oil temperature is 80% hot, add the corn and fry it until the skin is crisp, and take it out. Pour a small amount of oil into the wok, heat it with low fire, add salted egg yolk mud, add a small amount of water, fry it into sand, add corn kernels and stir well to make the corn evenly coated with sand.

5. Finally, put the Jinsha corn into the dish and sprinkle chopped green onion on the surface.

Seven, thriving

Ingredients: a pumpkin, 500 grams of ribs cut into little fingers, half a plate of glutinous rice, ginger, soy sauce, cooking wine, salt and monosodium glutamate.

Exercise:

1. Soak the glutinous rice in water for an afternoon, and drain the water after soaking. Marinate the ribs with ginger, soy sauce, cooking wine, salt and monosodium glutamate for two hours.

2. Cut the pumpkin from the top 1/3, dig out the seeds and clean it.

3. Stuff the soaked glutinous rice and marinated ribs into the pumpkin, and don't be too full, because the glutinous rice will swell after steaming.

4. Cover the pumpkin and steam it on the steamer. After the fire boils, it takes about an hour and a half to turn it down.

Eight, more than a year.

Ingredients: 900g of carp, 0/50g of pork/kloc-0, 50g of radish/kloc-0, 5g of onion/kloc-0, 0g of ginger/kloc-0, 5g of cooking wine/kloc-0, 5g of salt, 3g of pepper and starch (corn).

Exercise:

1. Wash and chop pork, add seasoning (wine 1 teaspoon, Jiang Mo 1/2 teaspoon, salt 1/2 teaspoon, a little pepper, water starch 1/2 teaspoon) and mix well; 2. Wash and dry carp, add seasoning (1 tablespoon wine and 1 tablespoon soy sauce) and marinate for 10 minute; 3. Stuff the meat into the fish's stomach and fry the fish on both sides with 3 tablespoons of oil. 4. Stir-fry shallots and ginger in 2 tbsp oil, then take them out and add diced white radish and seasoning (2 tbsp soy sauce, 65,438+0 tbsp wine, 65,438+0 tbsp vinegar, 3. 1/2 tablespoons sugar, 1/2 teaspoons salt, a little pepper and 65438 water starch). 5. After boiling, add carp and simmer for 1 hour. When the soup is slightly dry, thicken it and sprinkle with chopped green onion.

New Year's Eve recipes have skills:

First, the thickness of staple food is matched.

There will also be snacks such as rice cakes on the New Year's Eve menu. As the staple food menu of the New Year's Eve dinner, we should pay great attention to the collocation of thickness, and choose hard or sticky food according to the family constitution to prevent indigestion.

Second, the collocation of hot and cold dishes

In the New Year's Eve menu, the proportion of hot and cold dishes is also particular, and cold dishes play a role in regulating taste and supplementing vitamins. However, eating too much cold food in winter will lead to gastrointestinal dysfunction, so cold dishes in the menu of New Year's Eve dinner should be a minority.

Third, vegetarian 1: 2 collocation

The mix of meat and vegetables is reasonable, with the amount of meat and vegetables accounting for 1/3 and that of vegetarian dishes accounting for 2/3. If you think the menu of the New Year's Eve dinner is not rich enough, you can add some semi-meat and semi-vegetarian dishes to the menu, but vegetarianism can generally account for 1/3.

In the choice of meat dishes, choose aquatic products such as fish and shrimp, poultry such as chickens and ducks, beef and mutton, eggs and so on. Because the total fat content of white meat is relatively low, white meat will be the first choice in the menu of New Year's Eve. In addition, although beef is red meat, its fat content is lower than that of pork, and it is also the best choice in the New Year's Eve menu. In the choice of vegetarian dishes, choose green vegetables (vegetables, etc. ), red vegetables (carrots, tomatoes, pumpkins, etc. ), edible fungi (such as mushrooms, fungus, etc. ), and some root vegetables (potatoes, lilies, lotus roots, yams, etc. ) and soy products.

Fourth, recipes need less oil and salt.

Eating out often will lead to excessive intake of oil and salt, which will easily lead to arteriosclerosis, hypertension and diabetes. Therefore, the dishes in the New Year's Eve menu must be less oil and salt, and stewed dishes are easier to be selected in the New Year's Eve menu than braised dishes. There are also some hot and cold vegetable recipes to reduce oil consumption. Because there are many dishes, especially meat products with heavy taste, it is easy to consume too much salt, so stir-fry or salad should be as light as possible to control the salt intake.

Wenzhou New Year's Eve Recipe 3 First, stir-fry bean sprouts.

In the northeast, if you visit relatives a week before the Spring Festival, you will find that almost every household has a basin covered with white cloth, either on the ground or on the kang. You can tell it's sprouted bean sprouts when you ask. After only one week, the pot was full of white and fat bean sprouts. During the Chinese New Year, whether it is stir-fried or cold, it is the best.

Ingredients: bean sprouts, chopped green onion, salt, chicken essence, oyster sauce and soy sauce.

Exercise:

1. First soak the bean sprouts for 3 minutes and pick up the floating bean shells.

2. Then pick up the bean sprouts and dry them. Cut chopped green onion for later use.

3. Heat the oil in the pot. After the oil is hot, put the bean sprouts into the pot and stir constantly. Stir-fry until 70-80% mature, add salt, chicken essence, oyster sauce and soy sauce, and stir-fry for a few times.

4, plate, sprinkle with chopped green onion.

Second, stewed beans with ribs

If you haven't eaten this dish, you haven't eaten Northeast food. Delicious ribs, garlic-flavored green beans and a bowl of soft and delicious rice will definitely open your listless taste. In Northeast China, this dish is one of the most popular main dishes to eat and drink on holidays and working days.

Ingredients: 500g of ribs, some beans, onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, pepper and coriander.

Exercise:

1, heat oil in a pan, add onion, ginger and garlic, stir-fry until the ribs, 1 tablespoon sugar and 1 tablespoon soy sauce are exposed, pour hot water, and then add beans.

2. Put 1 tablespoon cooking wine, soy sauce, salt, pepper powder and pepper in the pot, simmer for 10 minute, then add some shredded onion and stew again, and add coriander after 30 minutes.

Key: Heat the oil in the pan, stir-fry the onion, ginger and garlic to taste, add the spareribs, 1 tablespoon sugar and 1 tablespoon soy sauce and stir-fry until the bones at both ends of the spareribs are exposed, then pour in hot water and add the beans.

Third, stewed mushrooms with chicken.

The so-called authentic, in the northeast cuisine, often refers to ingredients. Take chicken stewed with mushrooms as an example. In Northeast China, chickens refer to domestic chickens that have no feed, and mushrooms refer to wild hazelnuts that grow in the mountains. Only when the ingredients meet the above requirements can the taste of the dishes be pure. Therefore, during the Spring Festival, native chickens and wild hazelnuts are essential raw materials for the Northeast New Year's Eve dinner.

Ingredients: chicken 750g ~ 1000g, mushroom 75g, onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and edible oil.

Exercise:

1. Wash the chicken and cut it into small pieces.

2. Soak mushrooms in warm water for 30 minutes and wash them for later use.

3. Heat the pan, add a small amount of oil, add the chicken pieces and stir fry after the oil is hot. Add appropriate amount of water and stew for 10 minutes, then pour in mushrooms and stew for 30 to 40 minutes on medium heat.

4. Add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine until the chicken changes color, and stir the color evenly.

5, add the right amount of water to stew for about ten minutes, then pour in the mushrooms and stew for 30 to 40 minutes on medium heat.

6, add soy sauce, sugar, cooking wine, stir-fry evenly, add water soaked in hazelnut mushrooms and boiled water (there is not enough chicken on the water) to boil; 7. Cover the pot and simmer for about 30 minutes on medium heat until the chicken is crisp and rotten and the soup thickens (check halfway to prevent the chicken from sticking to the pot). Finally, add salt to taste and serve. Chicken cooked slowly is easier to digest.

Fourth, pork stewed vermicelli

Ingredients: pigskin pork 500g, vermicelli 100g, Chinese cabbage leaf 250g, coriander, cooking oil, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, pepper, aniseed, cinnamon, onion and ginger.

Exercise:

1. Peel the pork with fire, scrape it with warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, and pour it into a colander to control the oil content.

2. Soak the vermicelli in warm water, wash and soak until soft; Wash cabbage leaves and cut into 8 cm long segments; Chop coriander; Zanthoxylum bungeanum, aniseed and cinnamon are put into gauze bags, and the bag mouth is tightly tied for later use.

3. Put pork slices and vermicelli into a pot, add Shaoxing wine, white sugar soy sauce, onion slices, ginger slices and seasoning packets, add soup, boil over high fire, skim the floating foam, turn to low heat and stew until cooked, add Chinese cabbage slices, add refined salt and monosodium glutamate to taste, pick out onion slices, ginger slices and seasoning packets, sprinkle with coriander powder and put them in a bowl.

Five, stewed beef with radish

Ingredients: beef100g, white radish150g.

Exercise:

1. Cut the beef into pieces, and use the oblique knife for white radish.

2. Wash the beef first, blanch it in boiling water, add ginger, cooking wine and water to the pot, and stew.

3. 1 hour later, stew the radishes together until the beef is rotten, and add seasonings such as salt.

Six, braised crucian carp

Fish symbolizes auspiciousness and prosperity in the northeast, and the implication of braised crucian carp is that there is more than one year. In the northeast, this dish is usually placed in the middle of the table, and it is also the first bite of the head of the family. This dish usually has a surplus, which means a rich year.

Raw materials: one fresh crucian carp; 4 shallots; 4 slices of ginger; 3 cloves of garlic. Pixian bean paste 1 tablespoon; Soy sauce 1 spoon; 2 tablespoons soy sauce; Cooking wine 1 spoon; A little sugar; A little vinegar.

Exercise:

1, prepare the required ingredients. Wash the crucian carp and draw oblique knives on both sides of the fish.

2. Dry the water on the surface of crucian carp with kitchen paper towels, heat the oil in the pot, add fish, fry until golden on both sides, then add onion, ginger and garlic, and fry until the fragrance is overflowing. Add Pixian bean paste and cook until red oil is produced.

3. Add cooking wine and Lee Kum Kee. Add Lee Kum Kee's secret braised sauce, add a little sugar and vinegar to taste, sugar is used to freshen up, and vinegar is used to remove fishy smell and taste, just a little.

4. Pour in the right amount of hot water. After the fire boils, turn to low heat and stew for 20 minutes, turning the fish over halfway. Stew until the crucian carp is crisp and rotten, as in step 9, turn to high heat to collect thick soup and sprinkle with chopped green onion.

Seven, catfish stewed eggplant

Ingredients: 1 catfish, tender eggplant, onion, shredded ginger, garlic slices, cooking wine, pepper water, refined salt, monosodium glutamate, chicken soup, coriander segments and cooked lard.

Exercise:

1. Slice catfish, peel eggplant and tear it into strips by hand.

2. Put a little cooked lard in the spoon, stir-fry the eggplant and pour it out.

3. Put a little base oil in the spoon, add onion and shredded ginger in the wok, add catfish and eggplant after soup, then add cooking wine, pepper water and refined salt, boil over high fire, skim off the floating foam, simmer over low heat, add garlic slices and monosodium glutamate to the eggplant when it is cooked, put it in the soup bowl, and then add coriander.

Eight, braised pork hands

Pig's hand, also known as pig's trotters and pig's feet, has the meaning of "robbing money" rake in northeast folk customs. Men and women, old and young, always chew a pig's hand on New Year's Day, hoping for good fortune in the new year.

Ingredients: pork hand 1000g, onion, ginger, cooking wine, monosodium glutamate and marinated soup.

Exercise:

1. Choose a fresh elbow with thin skin and small pores, remove the bones and make it into a round peach shape.

2. Put the elbow skin up, heat it in a spiced pot, cook it until it is five-cooked, and take it out.

3. Heat the oil pan, and fry the elbow skin down until it is yellow. When frying, turn it constantly to prevent the bottom of the pan from burning.

4. Fry the elbow, put it in a bowl, add the minced onion and ginger, pour some water with marinated soup, pour it into a bowl and steam it on a drawer.

5. Put the steamed elbow in a big plate, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the lust, start thickening, sprinkle with green garlic, pour bright oil on the elbow.

Nine, goose liver sauce roasted white mushrooms

Ingredients: Pleurotus eryngii, foie gras and red pepper.

Exercise:

1. Wash Pleurotus eryngii.

2. White mushrooms that control dry water are sprinkled with a layer of raw powder.

3. The fried noodles are crisp.

4. Chop the red pepper.

5. Stir-fry foie gras with a little oil.

6. Add the fried Pleurotus eryngii and stir well, and sprinkle with chopped red pepper.