After the cold dishes were served, because there was a big dinner in the evening, everyone casually ate some rice with crystal meat and brine foie gras for lunch. Next is the highlight of the real New Year's dish, eight hot stir-fries.

The only two dogs present are considered pure foodies, and Qi Jue and Zhao Zheng can give Hao Dong a hand. The two of them received their respective tasks, and then they were busy with Hao Dong.

The first big dish, Dajidali, is chicken. Hao Dong is a variant of salt-baked chicken, coffee-baked chicken.

The chicken body also tasted a day earlier, and at this time asked Zhao Zheng to help peel potatoes, and Hao Dong started to make coffee and boil chicken by himself.

Xiao Qi Ye watched the pot on the side.

Because the proportion of chicken vegetables is not small, and Ergou bought pheasants and brought back a wild duck at the same time, Hao Dong temporarily decided to change the pheasant pot to a wild duck pot.

The most particular thing about the wild duck pot is nothing more than a heat, the longer the stew is stewed, the more flavorful it is, and when the bones are crispy and the meat is rotten, the soup can be so fresh that people feel as if they have gone to heaven.

Hao Dong has too many things to do, and this kind of time-consuming thing can only mobilize everyone to help.

Therefore, Xiao Qi Ye shoulders a heavy responsibility, and he must pay attention to the pot during this afternoon's soup making time to ensure that the soup is not wide or tight, and can bring out the best taste.

Qi Jue is very serious about doing things, Hao Dong is still more relieved to hand over the soup pot to him, and he concentrates on dealing with the coffee-baked chicken in his hand.

This thing should be boiled first and then roasted, boiling is to absorb the flavor, and roasting is to form the flavor. Hao Dong solved the cooking process by himself, and handed it to Zhao Zheng when he roasted, and asked him to look at the temperature in the oven according to the time period he gave.

Anyway, they borrowed the oven thermometer in the big kitchen along with the oven, and now it's easier to use the oven.

The second course is a very classic Dongpo elbow.

This dish is relatively much easier, the processed elbow with green onion and ginger spices is first boiled until medium-rare, then deboned and fried in an oil pan until the skin is golden brown, and finally the ingredients are added and stewed. Among them, the step of frying the meat skin is a bit skillful, and it is naturally a piece of cake in Hao Dong's hands.

Hao Dong got all the previous steps done, put the second casserole on the shelf and stewed, and then the matter of watching the fire naturally continued to be handed over to Qi Jue.

This dish has to be stewed until the skin is soft and the fat is almost all melted before it can be considered home, so there is nothing opportunistic, just rely on low heat and simmer slowly.

The third is a pumpkin cup with tempeh pork ribs.

It's also a dish that needs to be steamed. Choose round pumpkin, add tempeh to prepare pork ribs, and steam thoroughly, but it doesn't take a lot of time.

One of the more laborious is the shape of the pumpkin.

First, it is necessary to choose pumpkins with good appearance, round enough appearance and beautiful color, so that the stew will look good. The second is to do a little internal carving after the middle is cut and decorate the cup. Otherwise, if you keep the pumpkin prototype and do this, the finished product will not look good.

Hao Dong started steadily and ruthlessly, and carved the pumpkin cup in three or two clicks; Quickly stir up the pan and fry the tempeh pork ribs, add them to the pumpkin cup and steam them. While keeping an eye on the heat time, start making the fourth course.

This fourth course is a tomato with roast sauce.

This is by far the easiest dish, mix the pork stuffing, fill it into the cut eggplant pieces, pinch it firmly, stick it to the batter and fry it in the pan until golden brown and crispy, then serve it on a plate and pour the sauce on it.

The fifth course is not very troublesome, add four happy meatballs.

This dish is called braised lion's head in the south, but it is actually fried meatballs and then boiled in a pot. However, Hao Dong's is special, the braised lion's head itself is large, and his one is even more huge, and a ball weighs eight taels.

In addition to pork and eggs, water chestnut mushrooms, the meatballs themselves should also be mixed with a small amount of starch to increase the taste, which can also better retain the soup in the middle of the meatballs. In this way, a pill is the size of an adult's fist.

Originally, Hao Dong was actually thinking about the practice of putting boiled eggs in the middle and wrapping them in meat sauce, so that the balls would be large, but in fact, they didn't cost much meat. After the result was known by Ergou, he muttered back and forth around him for half an hour.

In the end, he was dizzy from the thought, so he simply put his heart down and made four such big balls, one for each person!

Sixth course: garlic scallops.

It's so untechnical that it only takes a little bit of effort to pry the shells, but there's a knack for opening it when you find the right place.

With such a dish without technical skills at all, Hao Dong handed it over to Ergou, who had been watching them busy with his hands before. Anyway, if he can't even get this right, then this dish will be saved.

The seventh course is hibiscus crab bucket.

Originally, Hao Dong didn't plan to make such a cumbersome thing, after all, the crab roe had to be dismantled one by one, and even the meat in the crab roe's legs had to be carefully picked out. In addition, there are no good river crabs to eat in winter, and the taste of making small blue crabs is generally not good.

But Ergou, this guy is very magical, there are no river crabs, he actually got Hao Dong a box of fresh pike crabs.

I don't know where the crab was transported, in this cold weather, the four big crabs are fatter than the other, half-buried in a cardboard box filled with rice husks, and when Hao Dong opened it, he was still crawling inside.

Anyway, there is no shortage of kitchen machines in the big kitchen, so there is no need to worry about playing egg whites, so Hao Dong simply decided to add this dish to the menu of the Chinese New Year's Eve dinner.

The shape of the pike crab is interesting, and the individual is large, and it is enough to put two crab buckets on one plate, which looks very good.

The eighth dish naturally uses fish, and Hao Dong decided to make a colorful butterfly fish after thinking about it, which is beautiful and delicious.

This dish uses sea bass, and the head of the fish is removed for later use, the middle backbone is removed, and the body is cut and flattened. Then cut the fish horizontally on each side into thin strips, spread them out and steam them with seasonings to make the effect look like butterfly wings.

Then use tomato sauce as a base, add corn kernels, pea grains, carrot grains, green and red pepper granules, and garlic paste to stir-fry into a soup, and then add starch to thicken and pour on the fish.

The whole plate of fish looks as if it is ready to fly, the color is red, white, yellow and green, bright and beautiful, sweet and sour, refreshing and stimulates the appetite.

These are a few big dishes, and the rest of the slippery shrimp and cucumbers can be completed at hand, and Hao Dong didn't deliberately prepare them, it depends on what everyone thinks of eating, and they can be made at any time.

As for the rest of the beef and mutton, quail eggs, chicken wings, duck feet, fresh shrimp, fish ball vermicelli, mushrooms, radish, spinach, tofu, etc., Hao Dong didn't worry much about it, it was all running, and there were a lot of them that could be washed directly to get out of the hot pot. A small amount that needs to be sliced will be done quickly.

But the last snack took a little effort.

The spring rolls, dumplings and fried rice cakes in the dim sum are all eaten at the time of the New Year's celebration, and you can't eat them when you go on the table early. Hao Dong's Chinese New Year's Eve rice snacks are salty and sweet, dry and soup, a honey bean rain flower stone sweet soup, and a four joy roast sale.

Yuhuashi sweet soup is more labor-intensive to make Yuhuashi, but it is not a problem at all to have a kitchen machine.

Strawberries, pumpkin, spinach are crushed into juice and kneaded into dough of different colors, and the glutinous rice flour is kneaded together into slender noodles and then twisted together. After that, pull out the agent and slightly correct the shape to a pebble-shaped shape.

The soup is made with red beans and rock sugar, stewed in a small amount of water over low heat until the beans are soft but not rotten, and then mixed with rock sugar water after taking it out, and put the good rain flower stone into it.

Sixi simai is relatively troublesome, in addition to the meat filling, you also have to prepare the "four joys": celery, black fungus, carrots, eggs.

Of these four things, the first three are directly washed and soaked and then diced, and the eggs should be spread out first and then diced.

After the flour is rolled out of the siu mai crust, the middle is filled with minced meat, and then pinched from all four directions to the middle to form four convex corners.

Then use chopsticks to carefully stretch the four corners open, and dip the dough of each two corners slightly in the middle of them with a little water to form four small openings.

The four kinds of dices cut at the front are divided into different categories and filled in, and finally steamed in the drawer, and it is ready.

It's easy to say, but when you really want to do it, it's a real test of the chef's work.

After a few dishes, it was already dark. The TV in the room was already buzzing, but no one noticed what was going on. As long as it makes various noises, it is good to render the atmosphere of the New Year.

Hao Dong stood for almost the whole day, but because he was in a good mood, he didn't feel tired.

Everyone is on the table, they are all men and they are not so particular, and the beer is directly one person and one bottle, and when it is touched, it blows down half a bottle first, and then it starts.

I had already eaten a lot of cold dishes before, but as soon as the hot dishes were served, it was as if everyone had a second or third stomach, and they didn't have to worry about eating at all, and the speed of the wind and clouds made Hao Dong dumbfounded.

But in the end, everyone saw his hard work this afternoon, although he ate all kinds of food regardless of his image, but Hao Dong's share would be kept for him, so that his soul would not be too damaged.

The regular program after the Chinese New Year's Eve dinner is naturally fireworks, but this year, because it is linked to the weather conditions, if it is heavily polluted, it cannot be released, so the two dogs who originally liked this did not buy much.

He walked downstairs and decided that it would be better to stay in the house and continue to eat and drink.

Peanuts, candy, melon seeds, tea, these essential snacks in front of the TV at night are naturally in sufficient supply, everyone watched TV for a while, and they all said that they felt that it was better to do something exciting than watching these.

What's exciting? Ergou quickly moved out of his Xbox and PS4, and wanted to take the opportunity to despise Zhao Zheng, but he didn't expect the mighty and domineering Zhao Ye to care at all, and he beat Ergou down in a game of boxing.

Then play others, Ergou failed miserably one after another, and that guy's fighting spirit was stimulated, and then he simply drove Hao Dong and Qi Jue to Qi Jue's house, and he directly opened the battlefield with Zhao Zheng here.

Qi is definitely not addicted to playing games, Hao Dong is not very good at it, the two quietly leaned on the bed and watched the Spring Festival Gala for a while, and then changed to a video disc, and went out in the middle to fry spring rolls and rice cakes and dumplings.

When the clock rang at zero o'clock in the New Year, they had already leaned on the head of the bed and fell asleep unconsciously.

Outside the window, I don't know when, the snow began to fall, and after the sound of firecrackers at zero o'clock, the world was quiet.