Reunion dinner menu

The family reunion dinner is actually what we often call the New Year’s Eve dinner. In our country, there are many types of New Year’s Eve dinners. Different places have different dining habits and tastes. Therefore, the methods of making and eating New Year’s Eve dinners are different. There are also many types of family reunion dinners, but everyone can make them according to their family’s tastes and preferences. The following is a detailed introduction to the family reunion dinner recipes.

Reunion dinner menu

Good fortune

Ingredients: 400g silver carp head, 200g tofu

Seasoning: 5g ginger, 10g green garlic, 10g cooking wine, 10g bean paste, 5g soy sauce, 5g sweet noodle sauce, 3g salt, 2g pepper, 3g starch (corn), as needed

Method: 1. Wash the fish head, wipe dry, split it, cut it into 4 large pieces, fry both sides of the fish head with 5 tablespoons of oil until golden brown and serve;

2. Cut the tofu into long thick slices, fry them in oil until they turn brown, then put them into a cooking pot or casserole, and put the fried fish head on top;

3. Use 2 tablespoons of oil to fry the minced ginger, add all the seasonings and 2 cups of water, stir well and bring to a boil, pour into the pot, turn on the heat and bring to a boil, then simmer for 40 minutes to allow the flavors to absorb;

4. When the soup is slightly dry, add a little water starch to thicken it to make the soup slightly thick. Finally, sprinkle it on the garlic segments, boil it briefly, turn off the heat and serve.

good luck

Ingredients: 110g chestnuts (fresh) 500g chicken legs

Seasoning: 10g green onion, 5g ginger, 4g corn starch, 10g oyster sauce, 5g white wine, 3g sugar, 3g pepper powder, as needed

Method: 1. Soak chestnuts in water for 1 hour, use a toothpick to remove the thick membrane in the seam, wash and put them in a large bowl, cover the chestnuts with water, put them in the rice cooker, add 2 cups of water to the outer pot, steam until the switch pops up, then take them out;

2. Cut the chicken legs into small pieces, put them into cold water and boil, then pour out the water, remove the chicken legs and rinse off the foam;

3. Put starch in a bowl and add water to make wet starch;

4. Use 2 tablespoons of oil to sauté shallots and ginger, then add the chicken and seasonings: 3 tablespoons of oyster sauce, 1 tablespoon of wine, 1 tablespoon of sugar, a pinch of pepper, and 3 cups of water, bring to a boil, then add the chestnuts and simmer over low heat for 20 minutes;

5. When the soup is slightly dry, pick out the green onion and ginger, add starch to thicken, and serve.

Get together

Ingredients: 500g winter melon, 100g winter bamboo shoots, 100g shiitake mushrooms (fresh), 100g mushrooms (fresh)

Seasoning: 10g cooking wine, 5g soy sauce, 3g sugar, 2g MSG, 5g starch (corn), 5g sesame oil, as needed

practice:

1. Wash and chop shiitake mushrooms and button mushrooms;

2. Boil the winter bamboo shoots, peel them and chop them into small pieces;

3. Stir-fry chopped winter mushrooms, chopped mushrooms and winter bamboo shoots in 60% hot oil, then add cooking wine, soy sauce, sugar, MSG and winter mushroom soup, thicken with starch after boiling, and make stuffing after cooling;

4. Use a round-grooved knife to poke 14 cylindrical shapes from the thick part of the winter melon, leaving the skin intact. Carve patterns and words on the skin, then slice off the skin, blanch it in water, and apply sesame oil for later use;

5. Hollow out the winter melon stems and fill them with stuffing. Place them on a plate, steam them in a steamer for 10 minutes, take them out and place them on a plate. Decorate with carved melon rind. Bring the soup in the plate to a boil, adjust the seasoning, thicken with starch, and pour it on the winter melon pot.

Live a hundred years

Ingredients: 500g noodles (standard flour), 225g shrimp, 50g sea cucumber, 100g barbecued pork, 150g pea sprouts

Accessories: 150g fresh mushrooms

Seasoning: 10g green onion, 5g ginger, 5g corn starch, 4g salt, 4g pepper, as needed

Method: 1. Wash the shrimps, wipe dry, make a cut on the back, and mix with a little starch;

2. Slice the barbecued pork;

3. Tear off the old tendons from the pea pods;

4. After cleaning the internal organs of the sea cucumber, add 3 bowls of water, 1 tablespoon of wine and a little onion and ginger and boil for 5 minutes, then remove and cut in half and slice diagonally;

5. Use 3 tablespoons of oil to fry the scallions, then add the mushrooms and sea cucumbers, then add all the seasonings and bring to a boil, finally add the shrimps and barbecued pork;

6. Bring another pot of water to a boil, put in the noodles, cook until done, remove from the pot, place in a bowl, and pour in the cooked three fresh ingredients.