The fireside also needs beauty and beauty dishes to create beautiful skin

The Lunar New Year is approaching, and New Year dishes are already selling well in the market. If you don’t want to order New Year dishes from outside and want to cook them yourself, how to eat healthy and delicious food is indeed a headache for many people. Not only that, New Year’s Eve meals are also being designed with beauty in mind. Rongxin Clinic has launched several skin-beautifying New Year dishes that are very easy for housewives to learn. Li Wanping, a nutritionist at Rongxin Clinic, said that the six New Year dishes focus on "beautifying the skin", taking into account the richness of traditional New Year dishes, with more skin-beautifying ingredients, and focusing on a balanced diet. The beauty New Year dishes include:

First course: Good luck platter

1. Braised Beef Shank

Ingredients: one piece of beef shank, one scallion, half a chili pepper, 1 piece of ginger

Seasoning: 1 pack of marinade, 2 cups of soy sauce, 6 cups of water, 1 tablespoon of sugar, 1/4 teaspoon of salt

practice:

1. Blanch the beef shank in boiling water to remove the blood. As soon as the beef shank shrinks, remove it from the pot and rinse it with cold water. Let it cool for later use.

2. Wash the green onions and cut into long sections. Slice the peppers and set aside.

3. In a wok, sauté scallion, chopped ginger and chili pepper until fragrant. Add seasonings and bring to a boil. Add the blanched beef tendon. When the marinade starts to boil, simmer on low heat for 2 hours. Turn off the heat and simmer for at least 10 minutes. Allow to cool, slice, and sprinkle with chopped green onions before serving.

2. Teriyaki King Mushrooms

Ingredients: King Oyster Mushroom

Seasoning: Mix sugar, mirin and soy sauce in a ratio of 1:3:5.

Method: Cut the king oyster mushroom into diamond shapes, add soy sauce and mirin, and finally add sugar and simmer until the flavor is absorbed.

3. Cold jellyfish skin

Ingredients: 150 grams of jellyfish skin, 1/3 carrot, 1 cucumber, and garlic.

Seasoning: sesame, sesame oil, salt, sugar, vinegar.

practice:

1. Wash the jellyfish skin with cold water to remove the salt, soak it in cold water for about 2 hours, and then cut it into strips.

2. Cut carrots and cucumbers into shreds.

3. Blanch the jellyfish skin quickly in boiling water, then soak it in cold water immediately.

4. Mix jellyfish skin, carrots, yellow bell peppers, garlic and other ingredients evenly, let it soak for 30 minutes to absorb the flavor and then serve.

5. Garlic and vinegar can be adjusted according to personal taste, and chili can also be added for seasoning.

Second course: Steamed grouper

Ingredients: one grouper, three green onions, a small piece of ginger, and a chili pepper.

Seasoning: 1 tablespoon salt, 1 tablespoon rice wine, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 tablespoon salad oil.

practice:

1. When buying grouper, ask the fishmonger to remove the scales and internal organs and cut a knife on the back.

2. Wash the onion, ginger and chili, cut into thin strips and set aside.

3. Apply salt evenly on the surface of the grouper and place it on a plate. Spread the green onion, ginger and chili on the grouper. Pour the prepared rice wine, soy sauce and sugar on it and steam it in a steamer over high heat.

4. Wait three minutes after a lot of steam starts to come out of the steamer, open the lid, insert chopsticks into the fish meat to check whether the fish is cooked through, and steam until it is fully cooked.

5. Cut the green onion into shreds and place them on the fish. Heat the sesame oil and salad oil and pour them on the fish.

The third way: Flowers bloom and wealth

Ingredients: green broccoli, jade belt, cuttlefish, orchid clams, colored peppers, onions, and garlic.

Seasoning: soy sauce, salad oil, salt.

practice:

1. Wash the cauliflower and bell peppers, pick the cauliflower into florets, cut the bell peppers into squares, and cut the cuttlefish into pieces.

2. Quickly blanch the jade belt, orchid clams and cuttlefish in boiling water, turn off the heat immediately, remove the ingredients and chill them with ice cubes.

3. Heat oil in a pan, add onion and garlic and sauté until fragrant. Then add soy sauce and fry until fragrant. Add jade belt, orchid clam and cuttlefish, stir briefly and drizzle with rice wine to remove the fishy smell and enhance the flavor. Add cauliflower, bell pepper and water, then add some salt and sugar to taste. Quickly mix all the ingredients to keep the cauliflower and bell pepper crispy, then you can serve.

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