Introduction of this issue: 12 New Year’s dishes that children love to eat, almost every child will not refuse home cinnamon
New Year’s Eve is almost the New Year. For the New Year, the most anticipated is children. For many families, Chinese New Year is a child. Why do you say that, because the child still has a passion and freshness for the Spring Festival, and the parents feel that as long as they make the child happy, the taste of the year is the joyful atmosphere of the family reunion.
12 New Year’s dishes that children love to eat, almost every child will not refuse home -cooked dishes. The method is simple and nutritious and delicious. Mom is well collected and learned. The child picks up and eats the children every day. Let ’s take a look at what dishes are there:
One: [Sweet Fried Fry Fish Willow]
Materials required: 1 Basha fish, 1 egg, an appropriate amount of oil and salt, half a teaspoon of white pepper powder, half a spoon of cooking wine, 3 tablespoons of starch, 1 tablespoon of flour,
1. Put the frozen Basha fish in cold water and thaw naturally. After thawing, remove and drain the water.
2. Cut Basha fish along the lines of the fish to 5-6 cm long, 1 cm thick strip, and the thick parts of the fish can be sliced into fish willow. After cutting, put in the plate, add salt, white pepper, cooking wine, mix well, marinate for 10 minutes, remove the fishy smell of fish.
3. Let’s adjust the crispy paste below: 1 egg is poured into the small basin, and then add 3 tablespoons of starch, 1 tablespoon of flour, and mix well. The ratio of starch and powder is 3: 1.
4. Stir, pour in water in order, stir evenly with chopsticks, stir until the batter flows, but there is a stagnation. Use a spoon to pick up the paste. Spoon oil, mix well, the crispy paste is adjusted. If the paste is thin, you can add some starch in moderation.
5. Put the marinated Basha fish bar in the tuned paste and grab it evenly to wrap the fish meat. The fish is easy to break. When mixing, do it lightly, do not break the fish.
6. Add oil to the pot to heat and heat it to 5-6 % heat. Add the fish willow one by one. Do not pour it into the pot at once. After the fish willow fry the type, then turn the fish willow, so that the fish willow is heated evenly, and the color will be frying the same color. Remove the fish willow, increase the oil temperature to 7-8 to heat, add the fish willow frying Liu fried to golden color, and there was a rustling sound when turning in the pot, so that the outer coke was tender. Remove the fish willow, dilute the oil, and put it. Summer and pepper, or tomato sauce, Thai hot and sour sauce, dipped in.
Two: 【Sweet and Sour chicken wings】
Materials required: 8 in chicken wings, 1 section of oil and salt, 1 piece of ginger, 2 petals, 10 grains, 10 capsules, 1 tablespoon of cooking wine, half a spoon of braised soy sauce, 2 tablespoons of rock sugar.
1. Prepare the required materials, clean the chicken wings, cut the green onions, sliced ginger, and the garlic cracks.
2. Two knives on both sides of the chicken wings with a knife, which is convenient for chicken wings to taste.
3. Add water in the pot, simmer the chicken wings under the cold water, skim the foam after the water is opened, remove the chicken wings, and drain the water for use. Chicken wings are simmered in water, and you need to remove the blood of chicken wings in a cold water pot.
4. Heat the pot in the pan, add the rock sugar, and stir -fry with a shovel. After the low heat is frying the rock sugar, after the rock sugar melts, the oil surface starts to foam, the color becomes brown, and the sugar color will be fried. At this time, the chicken wings will be fry the sugar color. Late, the sugar color will be frying. In order to ensure that the sugar color is good, it is recommended to stir -fry with low heat, because it is not easy to grasp the time with high heat, and it is not easy to fry over the heat with low heat. Sugar -colored frying over the fire, the taste will become bitter.
5. Immediately fry the chicken wings and fry both sides. Add onion sections, ginger slices, garlic grains, peppercorns, big ingredients, stir -fry the fragrance. Fry the chicken wings with rock sugar, the color is red and bright, not black, and the color is tuned with old soy sauce, which is easy to turn black, affecting color and appetite
6. Drizzle with hot water, the amount of water and chicken wings can be flat. Drip in the cooking wine and braised soy sauce, 1 tablespoon of rice vinegar, add an appropriate amount of salt, boil the heat on the high heat, turn it in the middle of the fire. Boil chicken wings with hot water, the chicken meat is tender and not firewood.
7. When firing a little soup, pick out the onion segments, ginger slices, garlic grains and large ingredients, switch to high heat to collect the juice, and finally the leftover juice is wrapped on the chicken wings, pour the rice vinegar and stir well. Sprinkle with white sesame seeds, a plate of sour sweet and sour chicken wings is ready.
3: [Braised Pork Ribs]
所需材料:猪肋排1斤、油盐适量、葱1段、姜1块、大蒜2瓣、花椒10几粒、大料2个、香叶2-3片、干辣椒1-2个、 1 tablespoon of rock sugar, half a spoon of braised soy sauce, 2 tablespoons of raw soy sauce, 1 tablespoon of cooking wine, and method steps:
1. Pork ribs use ribs to cut ribs into sections.
2. Add cold water to the pot, add pork ribs and simmer water, skim the foam after the water is boiled, cook for 4-5 minutes, and remove the pork ribs. When the pork ribs are simmered, it is necessary to remove the blood pot in cold water, so that the blood water in the pork ribs can be better removed, and the ribs made in this way are not fishy.
3. After removing the ribs of the water, put it in warm water, wash off the blood foam, wash the ribs, remove, and drain the water for use.
4. Stir -fried sugar, which is a key step that affects braised dishes, the color of the finished product. Add oil to the pot, add 1 spoon of rock sugar, continue to stir -fry until the rock sugar melts, turn to brown -red, the sugar liquid rolls up the brown red foam, and continue frying. The sugar color is fried.
5. After frying the sugar color, quickly fry the pork ribs and stir fry the ribs.
6. Add green onions, ginger slices, garlic grains, fragrant leaves, pepper pepper, large ingredients, dried peppers, and fry the fragrance. Cook in cooking wine, braised soy sauce, raw soy sauce, stir -fry evenly.
7. Add the heat water, the amount of water does not pass the ribs, boil the fire, cover the lid, change the low heat, and furnish for about 40-50 minutes.
8. After the time, pick out the seasonings of green onions, ginger garlic, large ingredients, fragrant leaves, dried chili, etc. Pork ribs make the pork ribs consistent. When heating to a little soup, the soup becomes strong, turn off the heat, and the dish is suffered.
Four: [Salva Belt Fish]
Materials required: 2 fish, 2-3 spoon flour, appropriate amount of oil and salt, 1 section of green onion, 2-3 ginger, 10 garlic, 10 peppercorns, 1 tablespoon of octagonal wine, 2 tablespoons of rice vinegar, braised soy sauce, braised soy sauce 1/3 tablespoon, 1 tablespoon of raw soy sauce, half a spoon of white sugar, moderate amount of water starch,
1. Take the fish to the tail to remove the internal organs, clean the black film and blood in the fish abdomen, and the black film and blood in the fish abdomen are relatively fishy. After cleaning the fish, wash it, and drain the water. Wipe the surface of the fish and the water in the fish belly clean, do not have water.
There is a layer of silver -white substance with a fish table. Many people mistakenly think that it is a fish scales. When it is treated with fish, it will be washed away. In fact, this approach is wrong. This layer of “silver powder” is actually a layer of epidermis formed by special fat, called “silver fat”. It is a kind of oil fat. If it is fresh with fish, it should be kept as nutritious. If this layer of “silver powder” It is easy to be wiped off, and it proves that the fish is not very fresh, so don’t keep it.
2. Use one hand to grab the fish body with a fish, grab the fins with a fish with one hand, and tore the fins in the direction of the fins along the tail, so that the fins will be connected to the small fins. Stabbing will bring it down together. When eating like this, don’t worry about being tied up by the small thorn.
3. Cut the fish with a short and even segment, and then interval with a interval of about 1 cm. Cut a knife on both sides of the fish body. Do not need to be too deep.
4. Put 2-3 tablespoons of flour in the disk, roll the band-band segments in the flour, make the fish wrap the thin layer of flour, and shake off the excess starch, and the rest are made in the same way.
5. Add wide oil to the pot to heat, heat to 7-8 to heat, add the fish section to the frying in the oil pan one by one. Do not turn it after you get it. Bring a fish segment, fry the fish section until there is a hard shell outside, golden color, remove the fish segment, and use the oil to wait for it.
6. The oil of frying fish in the pot is poured out, add a little new oil, add the onion section, ginger slices, garlic, pepper, large ingredients, dried peppers, and fried flavor of seasoning.
7. Add the fried band -band segments and shower the cooking wine and rice vinegar, so that you can cook the fishy smell of fish.
8. Drizzle with hot water, the amount of water and fish is flat, and then add braised soy sauce and raw soy sauce, add salt, sugar, boil on high heat, turn over medium heat, burn the fish with fish, and burn for 10 minutes.
9. After the time, put the onion section, ginger slices, garlic, dried peppers, big ingredients. Pick out without using it. When the high heat is left, when there is a little soup, the fish is made into the plate, leaving the soup on In the pot, pour the appropriate amount of water starch, heat it until the soup becomes sticky, turn off the heat, pour the soup on the fish segment, sprinkle with coriander or garlic seedlings, and onion can be embellished.
Five: [Gold Hammer of Chicken Wings]
1. Clean the roots of the chicken wings. Put the chicken wings roots. There is no end of the meat. Cut the skin and tendons with scissors and push the skin and push it down with the small head. This is a spherical hammer shape.
2. Put the chicken wings roots in the pot, add salt, white pepper, cooking wine, green onion section, ginger slices, grab well, marinate for half an hour, and marinate the chicken wings.
3. Put the eggs into the bowl, stir well, and put the flour and bread bran in the plate.
4. Place the roots of the chicken wings in the flour and roll the flour evenly.
5. Go into the egg liquid and dip it in a layer of egg liquid.
6. Put it in the bread bran, wrap it with a layer of bread bran evenly.
7. Make the remaining chicken wings in the same way and put them in the plate for use.
8. Add oil to the pot to heat, and the oil temperature is about 50 % heat. The chicken wings are frying one by one. Slowly fry it with low heat. During the frying system, do not turn it over. When the chicken wings are frying, the chicken wings root will be rolled from time to time, so that the chicken wings are frying the cookedness and color.
9. Fry the roots of the chicken wings until the color is golden and crispy. Remove the chicken wings root, dilute the oil, put the plate, eat it directly, and according to personal taste. Food.
Six: [Dry Fried eggplant box]
Materials required: 2 long eggplant, 150 grams of pork, 1 egg, an appropriate amount of oil and salt, 1 section of green onion, 1 tablets of ginger, half a tablespoon of cooking wine, half a spoon of white pepper powder, 1 tablespoon of raw soy sauce, 2 tablespoons of starch, flour 4, flour 4 Spoon,
1. Wash the long eggplant first, and then repair both ends of the eggplant. Then you can prepare the eggplant cutting the eggplant. The cutting method of the blade is quite simple, that is, do not cut to the end of the first knife, leave part of it to connect the bottom, and the second knife is directly cut to the bottom, cutting the bottom. The eggplant cut out in the above method is a whole, connecting the bottom, this is the knife film. After cutting the eggplant, sprinkle with a little salt and marinate for 10 minutes, so that the color of the eggplant will not turn black, and it will soften, and it is not easy to disconnect when the meat filling.
2. Wash the pork, chop it into meat, and then add the onion and the ginger to chop them evenly.
3. Put the pork filling in the bowl, add salt, raw pumps, cooking wine and pepper, stir well.
4. Put the eggs into the container, stir with chopsticks, add starch and flour, stir well with a little water, be paste, and slightly sticky.
5. Put the slices into the adjusted meat filling.
6. Use chopsticks to pose a good eggplant slices, put it in the flour, dip the surface with a layer of powder, and then put it in a batter, and hang a layer of batter evenly.
7. Fry the 60 % hot oil, fry the medium and small fire until two golden sides of the golden yellow, remove the drain oil and put it on the plate.
Seven: 【Beypocity and Smooth Prak Paragraph】
Materials required: 1 catties of prawns, 1 egg, an appropriate amount of salt and pepper, an appropriate amount of oil and salt, half a teaspoon of white pepper powder, half a spoon of cooking wine, 3 tablespoons of starch, 1 tablespoon of flour, a spoon of flour, a spoon of flour, a spoon, a spoon of flour, a spoon of flour, a spoon, a spoon of flour, a spoon, a spoon of flour, a spoon, a spoon of flour, a spoon, a spoon of flour, a spoon, a spoon of flour, a spoon, a spoon of flour, a spoon, and a spoon of flour.
1. Remove the shrimp head, peel off the shell, pick off the shrimp line, leave only shrimp, wash and wash, drain the water, and put it in the plate. Without prawns, you can use quick -frozen prawns. Put the shrimp in cold water and thaw naturally.
2. Add white pepper and cooking wine inside the shrimp, a little salt, mix well, and marinate for 10 minutes to remove the fishy smell of shrimp.
3. Let’s adjust the crispy paste below: 1 egg is poured into the small basin, and then add 3 tablespoons of starch, 1 tablespoon of flour, and mix well. The ratio of starch and flour is 3: 1.
4. Stir again, pour water in water in order, stir evenly with chopsticks, stir until the batter flows, but there is a stagnation. Use a spoon to pick up the paste. 1 tablespoon of oil, mix well, the crispy paste is adjusted. If the paste is thin, you can add some starch in moderation.
Do not stir in one direction when you are confused, so it is easy to get up. After the energy, the confusion is not easy to wrap the raw materials. The correct way is to mix all the powder evenly and add water. Just evenly.
5. Put the marinated shrimp in the tuned paste and mix well to make each shrimp evenly wrap it with a layer of paste.
6. Add oil to the pot to heat and heat to 60 % heat. First add a try oil temperature. After adding the oil pan, the surroundings of the shrimp will immediately have a dense small bubble. Go into the oil pan and fry. Do not turn it over, fry the shrimp until it will be fixed, and then turn the shrimp.
7. After removing the shrimp, let it go for a while, it will return to the soft, and fry again, the surface will become golden and crispy.
8. Grow the temperature of the oil to 7-8 to heat, add the shrimp and fry, and fry the shrimp to the appearance of golden, crispy, remove the oil, put it in the plate, and sprinkle with salt and pepper. Eat, you can also be equipped with tomato salad, which tastes sweet and sour.
Eight: 【Pineapple Shrimp】
Materials required: 250 grams of prawns, 1/2 pineapple, 1 pepper, an appropriate amount of oil and salt, 2 tablespoons of tomato sauce, 1 tablespoon of white sugar, 2 tablespoons of rice vinegar, 1/2 tablespoon of cooking wine, 1/2 teaspoon of white pepper powder , 3 tablespoons of starch,
1. Prepare the required materials, remove the prawns, peel off the shrimp shell, and cut off the skin.
2. Cut the pineapple into pieces, soak it in light saline, soak the pineapple in salt water, and eat it. It can also break down a part of the organic acid contained in the salt water, remove the sour taste, and make the pineapple more sweet. Cut the pepper seeds and cut into slices. Put the shrimp in the bowl and add a little salt, cooking wine, white pepper powder, and marinate for 10 minutes. This can remove the fishy smell of shrimp.
3. Put the starch into the bowl of the shrimp, add a little water, and grab it evenly to make the starch evenly wrap it on the shrimp.
4. Boil the pan to 6-7 % of the heat, add the shrimp frying one by one, fry the shrimp, remove it, increase the temperature of the oil to 7-8 to heat, add the shrimp and fry, and fry the shrimp to golden yellow to golden yellow , Foreign and tender, remove the shrimp kernels, control the oil.
5. Pour out the oil inside the pot, leave a little bottom oil, add the omitum sauce and stir -fry the sour taste, pour a little water, add sugar and rice vinegar, boil, heat it to the sauce to become sticky.
6. Add pineapple blocks, stir -fry the pepper slices evenly.
7. Put in the shrimp section, stir fry evenly, turn off the heat, and make it out of the load.
Nine: [Crispy squid]
Materials required: 2 squid, 1 bag of crispy frying powder (150 grams), 150ml of water,
1. Remove the squid internal organs, remove the teeth in the head, and tear off the skin on the outside of the squid, wash, and drain the water.
2. Cut the squid barrel into a squid circle, and change the tail and head a few knives.
3. Put 50 grams of crispy frying powder in the empty tray, then put the remaining 100 grams of frying powder in another empty plate, add 150 grams of cold water, stir well, and there is no noodle pimple.
4. Put the cut squid in the dry crispy frying powder, wrap a layer of fried powder, and shake off the excess powder.
5. Instead of the tuned crispy paste, wrap a layer of crispy evenly.
6. Add oil to the pan and heat it to about 60 % of the heat. First, try to try the oil temperature and get the dense small bubbles around the previous surrounding area. The temperature of the oil is sufficient. One pot of frying can not be finished, and it can be diverted in two or three batches.
7. After the squid is frying and frying, then turn it over, fry until the other side, and fry the surface of the squid until the appearance is golden, crispy, remove, pilute the oil, and put it on the table. Well, you can be matched with barbecue dipping, or tomato salad.
Ten: 【Pipa Prak】
Materials required: 16 prawns, 1 egg, an appropriate amount of oil and salt, 1 2 teaspoons of white pepper powder, 2 tablespoons of flour, 1 2 bags of bread bran,
1. Cut the shrimp off the head, peel the shrimp shell, keep the last section of the shrimp tail, and pick the shrimp line.
2. Put the shrimp’s abdomen with a blade, do not see it through, cut a few knives, cut off the shrimp tendons, and do not cut it through. If the shrimp tendons are not cut off, the shrimp is easily fried when frying.
3. After all are done, sprinkle the salt and pepper evenly on the shrimp.
4. Put the eggs into the bowl, spread it, and prepare flour and bread bran.
5. Put the prawns in the flour, wrap it with a layer of flour evenly, shake off the excess flour, put it in the egg liquid, and then dip it in a layer of egg liquid, put it in bread bran, and wrap it with a one. Bread bran, press it with your hands to prevent bread bran from falling off. Do all the prawns and place them for a few minutes.
6. Great the pan and heat it to 60 % of the heat. Add the temperature of the prawns one by one. During the period, the prawns are fried several times. The frying is golden, removes the oil control, and can be paved with the Tomato salad dipped.
Eleven: [Pineapple Guru]
Materials required: 300 grams of pork spine, 1 pineapple, 1 green pepper, 1 egg, 2 tablespoons of oily and salt, 1 tablespoon of tomato sauce, 1 tablespoon of white sugar, 2 tablespoons of vinegar, 1/2 teaspoon of white pepper, 1/2 teaspoon, cooking wine 1/ 2 tablespoons, 2 tablespoons of starch, 2 tablespoons of flour,
1. Cut the pineapple to the outer skin and wash it into a block of 2 or two centimeters.
2. Cut the lip spine into a block of 2 cm, add a little salt, soy sauce, cooking wine, white pepper, grab it evenly, marinate for 15 minutes, scatter the eggs into the plate, spread it, add the lined meat to grab it evenly, so that it can be evenly grasped, so that it can be evenly grasped. The surface of the meat is wrapped in a layer of egg liquid.
3. Mix the flour and starch together, put the lipsticks in the powder, wrap it with a layer of powder evenly, and place it for 5 minutes according to the other way.
4. Boil the pan to 6-7 % heat, add the frying type of the lined spine, remove it, increase the oil temperature to 7-8 to heat, add the meat segment to re-fry, remove the appearance of the meat segment and remove the golden appearance of the meat segment. Oil control.
5. Add the green pepper pieces of oil, remove it, control the oil, and use the green peppers to pass the oil. The time does not need to be long.
6. Pour out the oil inside the pot, add a little bottom oil to heat, add tomato sauce and stir -fry the sour taste, pour in a small bowl of water, add sugar, vinegar, moderate water starch, boil, keep stirring Pot the bottom of the pan.
7. Stir until the soup becomes sticky, stir -fry pineapple for 1 minute, stir -fry evenly, add the meat segment, stir -fry the pepper pieces quickly, so that each piece of meat can be covered with the sauce, turn off the fire to the outfit of the fire, Just disk.
Twelve: 【plug silk sweet potatoes】
Materials required: 2 sweet potatoes, 4-5 spoons of white sugar, an appropriate amount of oil,
1. Scrape the sweet potato and wash.
2. Cut the sweet potato into a roller. The size of the block should be uniform, so that it will not be fried and uneven.
3. Put the plate preparing to install the dishes to prevent the sugar from sticking to the plate and it is difficult to clean up. When you brush a layer of oil, the sugar juice will not stick to the plate.
4. Add oil to the pot to heat, add the sweet potato frying, fry the sweet potato, the appearance is golden, start a layer of hard shell, remove the sweet potato, and use the oil to wait for it.
5. Pour the oil of fried sweet potatoes in the pot, leave a little base oil, add sugar, add 1 spoon of water, and stir with a spoon during the heating period.
6. After the white sugar is opened, the big bubbles first, and then the small bubbles. When the water evaporates all the water, the syrup gradually becomes thick, the bubbles gradually become smaller, and the color of the syrup becomes yellow. It’s right.
7. Immediately fry the fried sweet potatoes, stir -fry evenly, so that the syrup is evenly hung on the sweet potato, turn off the heat, load the plate, and it will be paired with a bowl of cool white. At that time, you can eat the sweet potato in the water and eat it. So that you will not stick to your teeth when you dip it in the water.
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