Chinese New Year recipes 10 dishes

Chinese New Year recipes 10 dishes are as follows:

1, boiled beef, featuring traditional dishes, with Sichuan hot pot hemp, spicy, hot flavor, in 1981 was selected "Chinese cuisine". Boiled beef is characterized by fresh and tasty, tender meat, oil and not greasy, is the wine with rice dishes, autumn and winter seasons are extremely suitable for consumption.

2, fish-flavored shredded pork, fish-flavored shredded pork is known as the New Year's Eve dinner God dish, but fish flavor is only a food flavor type, this dish is created by a Sichuan cuisine chef in the Republic of China period, rumored to be inspired by the pickled pepper shredded pork, in 2018, the first time that Chinese cuisine was released to the world, fish-flavored shredded pork on the list.

3, Kung Pao Chicken, New Year's Eve dinner menu of Kung Pao Chicken, is known as the Chinese and foreign characteristics of the traditional dishes, Szechuan, Lu and Guizhou cuisines are included, this dish originated in the Lu dish sauce popping chicken, but also related to the Guizhou dish hu chili zi chicken, and was later improved by the Qing Dynasty official Ding Baozhen and carried forward.

4, Ma Po Tofu, Sichuan famous trademark, Ba Shu famous dishes, Chinese famous dishes, selected Chengdu non-legacy list, Ma Po Tofu highlights the characteristics of Sichuan cuisine spicy, spicy from pepper, spicy from chili peppers, easy to do, delicious taste, Ma Po Tofu has been out of the country, Singapore, Malaysia, Australia, Japan, the United States, the United Kingdom, and other countries, the people taste, into the international famous dishes.

5, back to the pot meat, New Year's Eve dinner recipes back to the pot meat in the hearts of the nation's people is very important, has been regarded as the incarnation of the Sichuan cuisine, the first of the Sichuan cuisine, mention Sichuan cuisine will inevitably think of the back to the pot meat, back to the pot meat, the color and aroma of the full range of flavors, is a great New Year's Eve dinner under the influence of wine dishes, with different ingredients, in addition to the garlic cloves can be used with onion, leeks, colored peppers and so on to make, its color red and bright, fatty and not greasy. It is reddish in color and fat but not greasy.

6, husband and wife lung slices, as a traditional classic dish, husband and wife lung slices are usually beef, beef tongue, tripe, beef heart, beef scalp as the main ingredients for brining, and then sliced, and then with pepper noodles, chili oil and other accessories.

7, ants on the tree, featured traditional dishes, because of the minced pork paste on the fan, like ants climbing on the branches of the tree and got the name, ants on the tree of a variety of practices, but the specific history of the history of has not been examined, but there is such a legend, ants on the tree of the name and the sinus, sinus with small pieces of pork chopped up, plus the fan after fried to the mother-in-law to eat, her mother-in-law think it is very good, on the fried fans to the fried fan took the name of this image! ants on the tree this image of the name.

8, taro buckle meat, Guangdong Pearl River Delta dishes, is also one of the traditional New Year's Eve dinner 12 recipes, the local people on New Year's Day must do dishes. The name of the dish buckle, that is, the meat after deep-frying cut into rectangular pieces, and taro between the spelling arranged in the sea bowl, steamed through and then covered with buckle in a large plate on the table.

9, LWT, first eel, sausage clean, then sausage cut hobnail block, iron pot with a little oil sautéed garlic cloves, pour sausage sautéed over a small fire, frying pan without oil hot, pour eel segment dry stirring, you can quickly remove eel mucus, and then remove the mucus of the eel segment poured into the iron pot, add garlic cloves, soy sauce, oyster sauce, dark soy sauce, sugar seasoning, adding the right amount of hot water.

10, sweet and sour carp, the traditional Chinese Spring Festival New Year's Eve dinner in northern China must, one of the representative dishes of the Lu Cuisine, symbolizing the Hong Luck, year after year. This dish is characterized by the sweet and sour carp after the dish is golden in color, head and tail up, beautifully shaped, burnt outside and tender inside.