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饮食养生:年夜饭十道美味吉祥菜谱

养生导读:新年将至,每家都开始准备食材过除夕。

Health Guide: the new year is coming, every family begins to prepare food for new year's Eve.

每到除夕夜的时候,大家都会吃上丰盛的一桌年夜饭,一家团圆、气氛融洽。

Every new year's Eve, everyone will have a big new year's Eve dinner, family reunion, harmonious atmosphere.

想要做好美味的一桌年夜饭,就要拥有一手好厨艺,下面就给大家介绍十道美味吉祥的年夜饭。

If you want to make a delicious new year's Eve dinner, you must have a good cooking skill. Here are ten delicious and auspicious New Year's Eve meals.

一、竹报平安。

1、 Bamboo brings peace.

主料:莴笋180克、竹荪(干)20克、猴头菇200克。

Ingredients: 180g lettuce, 20g Dictyophora (dried), 200g Hericium erinaceus.

辅料:黄芪35克、党参35克、茯苓35克、鸡蛋清80克。

Accessories: Astragalus 35 grams, dangshen 35 grams, Poria 35 grams, egg white 80 grams.

调料:大葱5克、姜3克、香油1克、味精2克。

Seasoning: 5g scallion, 3G ginger, 1g sesame oil, 2G monosodium glutamate.

竹报平安做法:1、黄芪、党参、茯苓稍冲洗净后,加水2大杯,以大火煮开,改小火煮至汤汁剩约大半杯时,去渣。

Methods: 1. After washing Astragalus membranaceus, Codonopsis pilosula and poria cocos, add 2 large cups of water and bring to a boil over high heat. Change the low heat to boil until more than half a cup of soup is left. Remove the residue.

药汤备用。

Set aside the soup.

2、竹笙洗净泡软,入开水氽烫发,随即捞起,漂凉,切小段。

2. Wash and soften the bamboo Sheng, put it into boiling water and perm it. Then pick it up, rinse and cut into small pieces.

猴头菇洗净,切片。

Wash and slice Hericium erinaceus.

3、锅内内入油30克烧热,入葱、姜爆香,再入菇、笋、竹笙、高汤、麻油、直及药汤煮开,勾芡后淋上蛋白,待稍凝固盛起即可。

3. Heat 30 grams of oil in the pot, add green onion and ginger, add mushrooms, bamboo shoots, bamboo Sheng, high soup, sesame oil, Zhiji decoction, bring to a boil, thicken, pour in protein, and serve until slightly solidified.

二、鸿运当头。

2、 Good luck is in charge.

主料:鲢鱼头400克、豆腐200克。

Ingredients: 400g silver carp head, 200g tofu.

调料:姜5克、青蒜10克、料酒10克、豆瓣酱10克、酱油5克、甜面酱5克、盐3克、胡椒粉2克、淀粉(玉米)3克,各适量。

Seasoning: 5 g ginger, 10 g garlic, 10 g cooking wine, 10 g bean paste, 5 g soy sauce, 5 g sweet flour paste, 3 g salt, 2 g pepper, 3 G starch (corn).

做法:1、鱼头洗净,拭干,剖开,对切成4大块,用5大匙油将鱼头两面煎黄盛出。

Methods: 1. Wash the fish head, wipe it dry, cut it into 4 pieces, fry both sides of the fish head with 5 tbsp oil, and remove.

2、豆腐切成长厚片,用油煎黄盛出后放入耐煮锅或沙锅内,面上放入煎好的鱼头。

2. Cut tofu into long thick slices, fry it in oil, then put it into a durable skillet or casserole, and put the fried fish head on the surface.

3、另用2大匙油炒姜末,放入所有调味料和2杯清水炒匀烧开,淋入锅内,开火煮滚,改小火煮40分钟,使其入味。

3. Stir fry the ginger powder with 2 tbsp oil, add all the seasonings and 2 cups of water, bring to a boil, pour into the pot, open fire and bring to a boil, reduce the heat and cook for 40 minutes to make it tasty.

4、待汤汁稍干时淋少许水淀粉勾芡,使汤汁微稠,最后撒下于蒜段,略滚即可关火移出食用。

4. When the soup is slightly dry, pour a little water and starch to thicken the soup. Finally, sprinkle it on the garlic section, roll it slightly and remove it from the heat.

三、团圆水饺。

3、 Reunion dumplings.

主料:小麦面粉400克、海参50克、虾仁150克、芹菜100克、黑鱼300克。

Ingredients: 400g wheat flour, 50g sea cucumber, 150g shrimp, 100g celery, 300g black fish.

辅料:鸡蛋清30克。

Accessories: egg white 30g.

调料:姜4克、料酒5克、盐3克、胡椒粉2克、淀粉(玉米)4克,香油5克。

Seasoning: ginger 4G, cooking wine 5g, salt 3G, pepper 2G, starch (corn) 4G, sesame oil 5g.

做法:1、将面粉内加水和成软硬适度的面团再分小块,擀成饺子皮。

Methods: 1. Add water into the flour and form a soft and hard dough, then divide it into small pieces and roll it into dumpling skin.

2、芹菜择洗干净切成细末。

2. Wash the celery and cut it into small pieces.

3、海参洗净内脏,先用葱、姜、酒加水氽烫去腥后,捞出切丁。

3. Wash the internal organs of sea cucumber, blanch it with scallion, ginger, wine and water to remove the fishy smell, then take out the diced sea cucumber.

4、虾仁去泥肠洗净切丁,鱼肉切丁,全部混合,加入所有调味料及姜末拌匀,最后加入芹菜末调成馅料。

4. Remove the mud, wash and dice the shrimp, dice the fish, mix all the ingredients, add all the seasonings and ginger, and finally add celery to make the filling.

5、每张饺子皮包入馅料少许,捏成饺子,放入开水中煮至浮起,再反复点水两次后即可捞出食用。

5. Each dumpling skin into a little stuffing, knead into dumplings, boiled in boiling water until floating, and then repeatedly water two times, you can take out food.

团圆水饺四、大吉大利。

Reunion dumplings 4. Good luck.

主料:栗子(鲜)110克、鸡腿500克。

Ingredients: 110g chestnut (fresh), 500g chicken leg.

调料:大葱10克、姜5克、淀粉(玉米)4克、蚝油10克、白酒5克、白砂糖3克、胡椒粉3克,各适量。

Seasoning: 10 grams of scallion, 5 grams of ginger, 4 grams of starch (corn), 10 grams of oyster sauce, 5 grams of Baijiu, 3 grams of white sugar, 3 grams of pepper, each appropriate amount.

做法:1、板栗先泡水1小时,用牙签挑除缝内粗膜,洗净后装在大碗内,用水没过栗子,放入电锅,外锅加水2杯,蒸至开关跳起时取出。

Methods: 1. Soak chestnuts in water for 1 hour, remove the thick film inside the seam with toothpick, wash and put them in a large bowl, use water to cover chestnuts, put them in an electric pot, add 2 cups of water to the outer pot, steam until the switch jumps.

2、鸡腿切小块,放入冷水中煮开,水倒掉,鸡腿捞出冲净泡沫。

2, cut the chicken legs into small pieces, put them into cold water, boil them, pour the water out, and remove the foam from the drumsticks.

3、淀粉放碗内加水调成湿淀粉。

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

4、用2大匙油爆香葱、姜后,放入鸡块及调料蚝油3大匙、酒1大匙、糖1大匙、胡椒粉少许、清水3杯烧开,再放入栗子,改用小火烧20分钟。

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

5、待汤汁煮至稍干时,拣出葱、姜,淋水淀粉勾芡后,盛出即可。

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

五、年年有余。

5、 More than a year.

主料:鲤鱼900克。

Ingredient: 900g carp.

辅料:猪肉(肥瘦)150克、白萝卜150克。

Accessories: pork (fat and thin) 150g, white radish 150g.

调料:大葱15克、姜10克、料酒15克、盐5克、胡椒粉3克、淀粉(玉米)5克。

Seasoning: 15g green onion, 10g ginger, 15g cooking wine, 5g salt, 3G pepper, 5g starch (corn).

做法:1、猪肉洗净剁细,拌入调味料(酒1大匙、姜末1/2茶匙、盐1/2茶匙、胡椒粉少许、水淀粉1/2大匙)调匀。

Methods: 1. Wash and chop the pork, mix in the seasoning (1 tbsp wine, 1/2 tbsp ginger, 1/2 tbsp salt, a little pepper, 1/2 tbsp Lake powder).

2、鲤鱼洗净擦干水分,加调料(酒1大匙、酱油1大匙)腌10分钟。

2. Wash and dry the carp, add seasoning (1 tbsp wine, 1 tbsp soy sauce) and marinate for 10 minutes.

3、将肉馅塞入鱼腹内,以3大匙油将鱼两面煎黄盛出。

3. Put the minced meat into the belly of the fish and fry both sides of the fish with 3 tbsp oil.

4、另用2大匙油爆香葱、姜后捞出,放入切块的白萝卜及调味料(酱油2大匙、酒1大匙、醋1大匙、3.糖1/2大匙,盐1/2茶匙,胡椒粉少许,水淀粉1/2大匙,清水3杯)。

4. Saute shallot and ginger with 2 tbsp oil, remove and put in the sliced radish and seasoning (2 tbsp soy sauce, 1 tbsp wine, 1 tbsp vinegar, 3. 1/2 tbsp sugar, 1/2 tbsp salt, a little pepper, 1/2 tbsp Lake powder, 3 cups water).

5、烧开后放入鲤鱼,改小火熬1小时,待汤汁稍干时勾芡盛出,撒上葱花即可。

5. Bring to a boil, add carp and simmer over low heat for 1 hour. When the soup is slightly dry, thicken and serve. Sprinkle with scallion.

年年有余六、欢聚一堂。

Every year there are more than six, get together.

主料:冬瓜500克、冬笋100克、香菇(鲜)100克、蘑菇(鲜蘑)100克。

Ingredients: 500g wax gourd, 100g winter bamboo shoot, 100g mushroom (fresh), 100g mushroom (fresh).

调料:料酒10克、酱油5克、白砂糖3克、味精2克、淀粉(玉米)5克、香油5克,各适量。

Seasoning: 10g cooking wine, 5g soy sauce, 3G white granulated sugar, 2G monosodium glutamate, 5g starch (corn), 5g sesame oil.

做法:1、香菇、蘑菇洗净切末。

Methods: 1. Wash and cut mushrooms.

2、冬笋煮熟去皮,切碎末。

2. The winter bamboo shoots are cooked, peeled and chopped.

3、将冬菇末、蘑菇末、冬笋末下入六成热油中煸炒,再加料酒、酱油、白糖、味精、冬菇汤,烧开后勾厚芡,冷后成馅。

3. Stir fry the mushrooms, mushrooms and bamboo shoots in 60% hot oil, then add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, bring to a boil, thicken and thicken them, and make stuffing after cooling.

4、将冬瓜选肉厚处用圆槽刀捅出14个圆柱形,皮不去掉,刻上花纹及文字后片下瓜皮,焯水后抹香油待用。

4. Use a round grooved knife to poke out 14 cylindrical parts of the thick part of the wax gourd. Do not remove the skin. After engraving the pattern and words, peel the melon. Blanch the water and apply sesame oil.

5、冬瓜柱掏空填上馅,放盘中,上笼蒸10分钟取出装盘,并饰以刻好的瓜皮,盘中汤汁烧开调好味后勾芡,浇在冬瓜盅上即可。

5. Empty the wax gourd column, fill in the stuffing, put it on the plate, steam it for 10 minutes, take it out and put it on the plate, garnish it with the carved melon skin, boil the soup on the plate, thicken it and pour it on the wax gourd cup.

七、五福临门。

7、 Five blessings are upon us.

主料:大白菜(白梗)600克、猪肚200克、草虾250克、鱿鱼(鲜)100克、海参50克。

Ingredients: 600g Chinese Cabbage (white stem), 200g pork tripe, 250g grass shrimp, 100g squid (fresh), 50g sea cucumber.

调料:盐5克、胡椒粉4克。

Seasoning: 5g salt, 4G pepper.

做法:1、大白菜洗净,切大片,用2大匙油炒软后,先放入炖盅内。

Methods: 1. Wash the Chinese cabbage, cut into large pieces, stir fry with 2 tbsp oil, and then put it into the stewing cup.

2、猪肚切条。

2. Cut pork tripe into strips.

3、鱿鱼切花后氽烫过捞出。

3. Blanch the squid and remove.

4、海参洗净,先去腥再切厚片。

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

5、火腿先煮过再取出切片。

5. Cook the ham before slicing it.

6、香菇泡软,去蒂,分别放置在大白菜上。

6. Soak the mushrooms in soft, remove the pedicels and place them on the cabbage.

7、大草虾剪掉须足,氽烫过捞出,备用。

7. Cut off the feet of the prawns, scald them and take them out. Set aside.

8、将调味料放入炖盅内,移入电锅或蒸笼蒸40分钟,然后放入草虾再蒸5分钟即可移出食用。

8. Put the seasoning into the stewing cup, move it into the electric pot or steamer, steam for 40 minutes, then add the prawn, steam for 5 minutes, and then remove it for consumption.

五福临门八、寿长百年。

Five blessings, eight, and a hundred years of life.

主料:面条(标准粉)500克、虾仁225克、海参50克、叉烧肉100克、豌豆苗150克。

Ingredients: 500g noodles (standard powder), 225g shrimps, 50g sea cucumber, 100g barbecued pork, 150g pea seedlings.

辅料:香菇(鲜)150克。

Accessories: Mushroom (fresh) 150g.

调料:大葱10克、姜5克、淀粉(玉米)5克、盐4克、胡椒粉4克,各适量。

Seasoning: green onion 10g, ginger 5g, starch (corn) 5g, salt 4G, pepper 4G, each appropriate amount.

做法:1、先将虾仁洗净,拭干,在背部划开一刀口,再拌少许淀粉。

Methods: 1. Wash the shrimp, wipe dry, cut a knife on the back, and then mix a little starch.

2、叉烧肉切片。

2. Slice the barbecued pork.

3、碗豆荚撕除老筋。

3. Tear off old tendons from pea pods.

4、海参洗净内脏后,先用3碗水加1大匙酒及少许葱、姜煮5分钟捞出,然后剖开两半,斜切片。

4. After cleaning the internal organs of sea cucumbers, boil them for 5 minutes with 3 bowls of water, 1 tbsp wine and a little green onion and ginger, then cut them in half and slice them obliquely.

5、用3大匙油炒葱段,再放入香菇及海参同炒,然后加入所有调味料煮开,最后放入虾仁及叉烧肉。

5. Stir fry the scallion with 3 tbsp oil, then add mushrooms and sea cucumber, add all seasonings and bring to a boil, finally add shrimps and barbecued pork.

6、另备一锅水烧开,放入面条煮熟后捞出,放碗内,再淋入烧好的三鲜料即可。

6. Prepare another pot of water to bring to a boil, put the noodles into a bowl, and then pour in the three fresh ingredients.

九、除夕全家福。

9、 Family photo on New Year's Eve.

主料:螃蟹250克、草虾200克、鱿鱼(鲜)200克、香菇(鲜)100克、蛤蜊100克、大白菜(白梗)100克、冻豆腐200克、粉丝100克、牛蒡根200克。

Ingredients: 250g crab, 200g grass shrimp, 200g squid (fresh), 100g mushroom (fresh), 100g clam, 100g Chinese Cabbage (white stem), 200g frozen tofu, 100g vermicelli, 200g burdock root.

调料:盐5克、料酒15克、胡椒粉5克、胡椒3克、辣椒(红、尖、干)10克、八角5克、大葱15克、姜5克,各适量。

Seasoning: 5 grams of salt, 15 grams of cooking wine, 5 grams of pepper, 3 grams of pepper, 10 grams of Pepper (red, sharp, dry), 5 grams of star anise, 15 grams of green onion, 5 grams of ginger, each appropriate amount.

做法:1、大白菜洗净、切成大片。

Methods: 1. Wash and cut Chinese cabbage into large pieces.

2、冻豆腐切块。

2. Cut the frozen tofu into pieces.

3、牛蒡去皮、切片。

3. Peel and slice the burdock.

4、螃蟹剥开洗净。

4. The crab is peeled and washed.

5、鱿鱼、香菇切花备用。

5. Cut squid and mushrooms and set aside.

6、大白菜、冻豆腐先入锅略煮做垫底,再将其它材料放入煮熟,最后调味即可食用。

6, Chinese cabbage, frozen tofu first boil the pot to make the bottom, then put other ingredients into cooked, and finally seasoned to eat.

除夕全家福十、金玉满堂。

On New Year's Eve, the family is full of gold and jade.

主料:虾仁150克、鸡蛋100克。

Ingredients: 150g shrimp, 100g egg.

辅料:鸡蛋清50克、青豆50克。

Accessories: 50g egg white, 50g green beans.

调料:盐3克、淀粉(玉米)4克、胡椒粉3克、香油5克,各适量。

Seasoning: 3 grams of salt, 4 grams of starch (corn), 3 grams of pepper, 5 grams of sesame oil.

做法:1、虾仁洗净,拭干,拌入鸡蛋清2大匙,盐1/4茶匙,淀粉半茶匙。

Methods: 1. Wash the shrimps, wipe them dry, mix in 2 tbsp egg white, 1/4 tbsp salt and half tbsp starch.

腌10分钟。

Marinate for 10 minutes.

2、青豆仁先氽烫过,去除生味,捞出立刻冲冷水至凉,再沥干。

2. Blanch the green beans first, remove the raw taste, take them out, immediately rinse with cold water until cool, and then drain.

3、将高汤5碗,盐半茶匙,水淀粉3大匙,胡椒粉、麻油烧开,先放入青豆仁,煮滚后改小火,再放入虾仁煮熟。

3. Bring to a boil 5 bowls of soup, 1/2 tsp salt, 3 tbsp starch, pepper and sesame oil. First add green beans, bring to a boil, then turn down the heat, and then add shrimps to cook.

4、鸡蛋直接打入汤内,用筷子在蛋黄上戳一个洞让蛋黄流出,一煮滚即关火盛入食用。

4. Pour the eggs directly into the soup, poke a hole in the yolk with chopsticks to let the yolk flow out, turn off the heat and serve as soon as it boils.

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