The Spring Festival is coming. I recommend making these 9 Chinese New Year snacks, which are nutritious and delicious, as well as noodles specially prepared for Chinese New Year guests.

The Spring Festival is coming, and the children will have their winter vacation soon. During the Chinese New Year, it is especially enjoyable for the family to get together, eat snacks and chat, or catch up with the drama. During the Chinese New Year holiday, you may wish to make these 9 kinds of meat snacks for your children, which are nutritious and healthy, and will not get angry if you eat too much.

1. Prepare a fresh beef fillet. First, soak the beef tenderloin in water 1 hour to soak the blood inside.

2. Take out the beef after soaking, control the moisture, then cut it into small pieces, and then cut it into thumb-thick beef strips along the grain. Don't be too thin, otherwise the water lock will become smaller during the production process. Cut the beef strips in a bowl for later use.

3. Next, start to marinate beef, add a few slices of ginger, add some slices of onion, add soy sauce, oyster sauce, two spoonfuls of cumin powder, one spoonful of black pepper, one spoonful of salt and one spoonful of sugar to make it fresh and tender, and fully grasp it.

4. After the beef strips are mixed, cover them directly with plastic wrap, or put them in food bags and put them in the freezer 12 hours or more.

5. After the beef is marinated, put the star anise, cinnamon, fragrant leaves, pepper and oil into a bowl, stir-fry all the star anise in the pot, stir-fry the flavor, and then stir-fry the beef strips in the pot. After blanching, turn over and continue frying until all sides change color. Slowly fry the water in the beef and fry it dry.

6. After all the beef is fried, put it in a baking tray and put it in a preheated oven, and bake at 180 degrees for about 20 minutes.

7. Take it out after roasting, and the delicious hand-torn beef jerky is ready. It is particularly strong to eat and fragrant to chew. After the holiday, make a dish that adults and children love to eat, and it can be cooked without spicy food.

1. Prepare three Jin of glutinous rice, first clean the glutinous rice, then put the glutinous rice into a basin, pour enough water, cover it with plastic wrap, and soak the glutinous rice directly for more than 0/2 hour.

2. Prepare a proper amount of mushrooms, put the mushrooms in a pot, pour warm water, soak the mushrooms directly, then prepare a proper amount of casings, put them in a bowl, pour white wine or cooking wine, and soak for about 2 hours.

3. Next, prepare pork with two parts fat and eight parts lean, cut the pork into small pieces, and then chop it into minced meat, or directly stir it into minced meat with a meat grinder.

4. Prepare a piece of ginger, slice it, then prepare some onions, add some warm water to the bowl, add a handful of pepper, and stir the onion Jiang Shui.

5. Add salt, sugar, soy sauce and a proper amount of soy sauce to the meat stuffing, then add some pepper to remove the fishy smell and enhance the fragrance, stir well, and then add the water of onion and ginger to the meat stuffing three times. Stir in one direction each time, and add onion Jiang Shui when stirring becomes sticky.

6. After the meat is stirred, put it aside directly. Then take out the soaked casing and clean it. Wash it and put it aside.

7. The glutinous rice has been soaked, and the soaked glutinous rice will break when pinched, and the water in the glutinous rice will pour out. Prepare an appropriate amount of onions, shred them first, then chop them, take out the soaked mushrooms, slice them, and then chop them. Put it aside for use.

8. Heat oil in the pot, stir-fry the pork belly, and stir-fry the oil inside. Add chopped green onion and stir-fry until the mutton is soft, then add chopped mushrooms and stir-fry evenly.

9. After stirring evenly, pour in the glutinous rice. Then start seasoning, add soy sauce, soy sauce and sugar, and mix well. Set aside and let it cool naturally.

10. When the glutinous rice is cooled, add the meat stuffing and stir it evenly for later use.

1 1. Take out the enema, put the casing in, then pour in the prepared stuffing and cut a piece of cotton thread. When finished, insert it with a toothpick.

12. When everything is ready, put it in a steamer, bring it to a boil with high fire, and turn it down for 60 minutes.

13, steamed and taken out, and the delicious glutinous rice sausage is ready.

1, prepare a certain amount of pork and choose pure lean meat, which is more delicious. Chop all the pork into small pieces, and then mash them directly in the meat grinder.

2. After the meat stuffing is stirred, the next step is to prepare the ingredients, one catty of pork, 40g of sugar, white pepper 1g, black pepper 1g and ginger powder1g.. 2 grams of monascus powder. 5 grams of salt, 5 grams of cooking wine and 3 grams of soy sauce. 10g soy sauce, 20g oyster sauce. Put it all into the meat stuffing and stir it evenly to make it tasty.

3. After stirring evenly, continue to stir the meat in one direction, and then continue to beat it to make the meat more delicate and sticky.

4. After the meat stuffing is done. Put it directly on oil-proof paper, spread it evenly, then cover it with a plastic wrap and roll it with a rolling pin, which will be more even and delicious, and the thinner the better.

5. After the meat stuffing is done, tear off the plastic wrap and put it directly into the preheated oven, and bake at 180 degrees for 20 minutes.

6, baked out, brush a layer of honey on the surface, and then brush white sesame seeds. The back is also brushed with honey and sprinkled with white sesame seeds. Put it in the oven again and bake for 20 minutes.

7. Take it out after baking. Cut it into squares or strips, or cut it into your favorite shape, and the delicious snack pork shop will be ready.

1, prepare a proper amount of fresh chicken breast, first clean the chicken breast, then cut it into strips, and then cut it into larger chicken pieces.

2. Put the cut chicken pieces into a bowl and start pickling. Add salt, chicken oil, oyster sauce, pepper, cumin powder and cooking wine, stir well and set aside for pickling for about 20 minutes.

3. After the chicken pieces are marinated and savored, add appropriate amount of starch, and mix well for later use.

4. Prepare half a bowl of fried powder, add a spoonful of salt and a spoonful of pepper, stir well, then add chicken breast pieces and roll back and forth to make the chicken pieces evenly coated with fried powder.

5. Put the prepared chicken pieces into the strainer and shake off the excess fried powder. Soak in water in a large pot, then continue to stir-fry the powder, continue to coat the powder evenly, and then put it in a sieve to shake off the excess powder.

6. After finishing, put it directly into the plate for later use.

7. Boil the oil and add more cooking oil. When the oil temperature is 50% hot, just put it in and fry it. When fried to shape, turn it over to make it evenly heated and colored.

8. Stir-fry until the surface is brown and crisp, and the delicious fried chicken rice flower is ready.

1. Prepare a proper amount of casing, first put the casing into a basin, then pour a proper amount of white wine, and then pour cold water for soaking 1 hour.

2. Prepare a proper amount of pork, four points fat and six points thin, then cut the meat into small pieces and chop it directly into meat stuffing, or you can directly stir it into meat stuffing with a meat grinder. Put the prepared meat stuffing into the basin.

3. Add a proper amount of corn to the meat stuffing, or you can add your favorite vegetables, then add salt, sugar, pepper, monascus powder, and then add soy sauce. Oyster sauce, corn starch, then add onion, ginger and pepper water.

4. After all the ingredients are added, stir evenly, then stir in one direction until it is sticky, and then continue to pour in the onion Jiang Shui. Don't add it all at once, stir it until it is finished every time.

5. Finally, add two fresh eggs to increase the consistency of the filling. It can be easier to hold a group. Stir until the meat cannot be picked up.

6. Take out the enema device, walk through the casing, and then pour the meat directly into the casing. Don't fill it too full, or it will break easily when cooking.

7. After all irrigation, tie it with cotton thread, the same length is enough, and then hang it directly in a ventilated place to dry for one night and dry it.

8. Take it off after air drying, then put it in a pot and cook it slowly with low fire to prevent the sausage from bursting. When cooking, skim off the floating foam on the surface and cook for about half an hour until the sausage is cooked.

9. Cook the sausage until it floats. The sausage looks dense, indicating that the sausage is cooked. Take it out and put it on a steamer, and then put it in a ventilated place to dry directly.

10, air-dried sausage, ruddy and shiny, you can eat it directly after cutting off all cotton threads, which is especially delicious, even better than those sold outside.

1 1, you can make more at a time, and then put them in fresh-keeping bags and put them in the refrigerator for freezing, which is particularly convenient to carry around.

1. Prepare a proper amount of tenderloin, or you can use chicken breast. Wash the meat first, then cut it into thick strips, and then directly turn it into larger pieces. Try to cut it as big as possible, so that it is enjoyable to eat.

2. After the meat is cooked, put it in a bowl, add onion and ginger cooking wine to deodorize it, and then add soy sauce, soy sauce, salt and pepper to taste. Then beat in an egg, add a spoonful of corn starch and stir well. Marinate 1 hour or so.

3, prepare a toothpick, first put the toothpick in a bowl, pour hot water to soak.

4. After the meat is marinated, put it all on with toothpicks and set it aside.

5. Boil the oil. When the oil temperature is 50% hot, put the toothpick meat in and fry it. When the meat is slightly shaped, it is copied to make it evenly heated and evenly colored.

6. When the chicken is slightly browned, take it out, raise the oil temperature, and then put toothpick meat in and fry it again, which will be more crisp and delicious. After toothpick meat is fried, remove it for later use.

7. Boil the oil again, add garlic and stir-fry. Stir-fry until fragrant, then add toothpick meat, then add barbecue ingredients and stir-fry quickly to taste.

8. After toothpick meat is fried, sprinkle with chopped green onion and serve, and the delicious toothpick meat is ready.

1. Prepare a proper amount of ginger, cut it into slices first, then cut it into shredded ginger, then prepare some green onions and cut them directly into slices. Put chopped green onion and ginger into a bowl, then add a handful of pepper, pour warm water and stir for a while, and stir the onion Jiang Shui.

2. Prepare a piece of pork, 2 points fat and 8 points thin, then cut the pork into small pieces, then put it in a meat grinder, stir it into minced meat, and put the minced meat into a basin for later use.

3. Prepare 200 grams of potato starch into the pot, beat in a fresh egg, then pour the onion Jiang Shui into the starch, filter out the onion, ginger and pepper, and stir directly into a thin batter.

4. Pour the stirred batter into the meat stuffing, stir thoroughly and evenly, and then stir in one direction.

5. After the meat stuffing is stirred, add 20g of edible salt and 40g of white sugar, then pour 20g of edible oil,10g of cooking wine, 5g of spiced powder, 20g of oyster sauce, 40g of soy sauce,10g of pepper and 5g of red rice flour, and stir in one direction until the meat stuffing does not disperse.

6. Prepare two regular sealed glass containers, brush the inner wall with cooking oil, put the meat stuffing into the glass containers, flatten them, press the porcelain, then cover them with plastic wrap and stick some small holes with toothpicks.

7. Put the glass container into a steamer, bring it to a boil, and steam it over medium heat for about 70 minutes. Take out after steaming, and naturally cool.

8, demoulding after cooling, slicing, and delicious lunch meat is ready. It can be eaten with it or with steamed bread, which is especially delicious.

1, prepare a proper amount of fat chicken feet, clean the chicken feet first, cut off the nails after cleaning, and then soak them in clean water 1 hour.

2. Heat the oil in the pot, add a handful of rock sugar and stir-fry until it melts, then turn to low heat and stir-fry until it appears jujube red, then continue to stir-fry dense small bubbles, pour boiling water, turn off the fire, and put the fried sugar into a bowl for later use.

3. After the chicken feet are soaked, wash them and control the water, then pour them into the pot, pour a proper amount of sugar-colored water, cook the chicken feet on high fire, and skim off the floating foam on the surface. Continue to cook for about 3 minutes.

4. Put the cooked chicken feet into the basin, pour warm water to clean them, then take out the water to dry, and dry the water on the surface for later use.

5. put more cooking oil in the pot, put the chicken feet that control dry water in and fry them, and then take them out when they are brown. When the oil temperature rises, put the chicken feet in and fry them for dozens of seconds. Soak directly in cold water for 30 minutes.

6. Remove the chicken feet after peeling and control the water for later use.

7. Next, prepare garlic slices, some ginger slices, and some sliced green onions. Cut it and put it on a plate for later use, then add star anise, cinnamon and some dried peppers.

8. Heat hot oil in a pan, add aniseed and stir-fry until fragrant, add bean paste and soy sauce and stir-fry until red oil, then pour in light soy sauce and stir-fry sugar, and bring to a boil.

9. Cook the soup for 5 minutes, pour the chicken feet in, cover and continue to stew 10 minutes.

10, the cooked chicken feet are completely cooked, and the stew is fragrant. After opening the fire to collect juice and soup, remove the chicken feet and put them on the plate. The delicious tiger skin chicken feet are ready, and they taste better when they are cold.

1. Prepare a proper amount of duck neck and put it in a milk basin, then pour in clear water, soak it directly for 60 minutes, wash it after soaking, and then control the water to dry.

2. Next, start curing the duck neck. Add 30g edible salt, 10g spiced powder, appropriate amount of cooking wine to remove fishy smell, add 30g soy sauce for coloring, add a handful of chopped green onion, add some ginger slices, mix well, marinate for about 6 hours, and put in the refrigerator.

3. Next, prepare the marinade, burn the oil in the pot, add garlic, onion, dried Chili and soybean sauce bean paste, stir-fry the umami flavor, stir-fry the sauce flavor, and then pour enough boiling water until the boiling water does not reach the duck neck.

4. Add enough boiling water at a time, then add the braised pork bun, add the soy sauce and soy sauce, stir well, and cook for 10 minute.

5. After cooking, put the salted duck neck, turn to low heat for 50 minutes after boiling, and turn off the fire for 30 minutes after cooking.

6. You can eat it after stewing. It tastes better after cooling. You can also fry it in a frying pan. After frying, peppers are especially delicious.

7. Next, prepare 100g of cooked peanuts and 100g of cooked sesame seeds, put them into high-speed blender, directly pulverize them into powder, put them into a bowl, add two spoonfuls of Chili powder, then add meat powder and cumin powder, and stir well.

8. Take out the air-dried duck neck, add some cooked cooking oil, and then stir well. Then put the peanut sesame cake in and wrap it with peanut sesame chips, which is especially delicious. Better than what I bought.