How to eat in the New Year Welcome to my account, I am a poet who writes the world, a blogger who loves food. Here, I will take you to explore the gastronomic wonders of various provinces and taste the feast of taste buds of different cultures!
On the lively Chinese New Year's Eve, Sichuan-style New Year's dinner is naturally indispensable to this cured double steaming, spicy sausages must be poured at home, and bacon is also marinated by home years ago, so that the taste can be the taste of home. Be sure to try this Sichuan classic and blow up this home-cooked delicacy!
Sichuan-style cured meat is double-steamed.
Ingredients: 2 spicy sausages, 1 Sichuan bacon, 2 potatoes, 1 chives, 1 pinch of salt, 1 pinch of white pepper.
Step 1
Spicy sausages and bacon are cut into thin slices for later use. Peel the potatoes and cut them into large pieces. Chop the chives into chopped green onions and set aside.
Sprinkle a little salt and white pepper in the potatoes, mix well, spread on the bottom of the plate, then put the sausage slices and bacon slices, and send them to the steamer to steam for 30 minutes.
Sprinkle with chopped green onions. This wax flavor is double steamed, tender and juicy, the aroma of spicy sausage and bacon, the soft texture of potatoes and the deliciousness of wax flavor complement each other, it is simply a star on the Chinese New Year's Eve dinner!Absolute son!
Next, let's taste a classic dish that represents Hunan - rose soy sauce chicken. No chicken can not be a feast, not to mention the Chinese New Year's Eve banquet where everything is auspicious, and the rose soy sauce chicken is booming, and it is very auspicious. This Rose Soy Sauce Chicken is definitely the king of the fried fairy on the table!
Chicken with rose soy sauce.
Ingredients: 1 Qingyuan chicken (about 700g), 2 chives, 1 piece of ginger, 4 cloves of garlic.
2 star anise, 4 bay leaves, 1 small cinnamon, 1 cup of rose wine.
1/2 cup dark soy sauce, 1 cup light soy sauce, 3 cups water, 2 tablespoons rock sugar.
1 small bowl of honey water, 1 teaspoon salt, coriander (for garnish).
Method:1Wash and dry the chickens and set aside. Wash the chives and tie the knots, the ginger is broken, and all the spices are packed into a gauze cloth and bandaged tightly for later use.
2.Take a deep pot, pour in rose wine, dark soy sauce, light soy sauce, water, add green onion knots, ginger cubes, rock sugar and spice packets, add salt, bring to a boil over high heat and simmer for 10 minutes to let the flavor of the spices enter the soup.
3.Put the chicken in the soup so that the chicken belly cavity is full of soup, then lift, wait for the soup to boil again, then put in the chicken, repeat 3 times, then put the whole chicken in the pot and turn off the heat and soak for 15 minutes.
4.Take it out and let it cool slightly, apply honey water, cut it into pieces and put it on a plate. This chicken with rose soy sauce is tender and juicy, smooth and tender in the mouth, with a rich rose fragrance and the salty aroma of soy sauce, it is simply a double enjoyment of taste and taste!It is definitely a must-have for lazy people, making your Chinese New Year's Eve dinner even more godly!
In order to make your Chinese New Year's Eve dinner more sumptuous, come to a Hubei specialty food - lotus balls, children of Chudi, how can there be no lotus balls for the New Year, the pink and tender of fresh lotus root and the skillful cooking of mother, is the taste of the year. This lotus root ball is simple and easy to make, but it can bring you a full taste of home!
Lotus root balls. Ingredients
1 lotus root, 2 chives, 1 pinch of salt, 1 pinch of white pepper, appropriate amount of oil, a pinch of pepper salt.
Step 1Wash and peel the lotus root, and rub it into thin threads with a silk grater. Finely chop the green onion and chop the green onion leaves into chopped green onions for later use.
2.Put the shredded lotus root into a bowl, add salt, white pepper, and chopped green onion and mix repeatedly until sticky.
3.Heat a pot over medium heat, pour in oil, boil until 50% hot, turn the lotus root into small balls, put it in the oil and fry it until it floats, the surface is slightly yellow, and remove the oil.
4.After all the meatballs are fried, heat the oil to 70% hot, put the meatballs and fry for 1 minute, the surface is golden and can be removed, sprinkle with chopped green onions and pepper and salt when served. This lotus root ball is golden and crispy, crispy on the outside and tender on the inside, delicious in taste, and full of lotus fragrance, it is definitely a highlight on the Chinese New Year's Eve dinner!Essential skills to make your Chinese New Year's Eve dinner even more unique!
The windfall is in hand, the pig's hands are soft and glutinous, and if you take a bite, this year's windfall will be counted. Come to a dish that represents Heilongjiang - windfall is in hand, and definitely make your Chinese New Year's Eve dinner more rich!
Finally, let's try a classic dish from the Northeast - pot wrapped meat. The pot-wrapped meat of the black soil, that is called eating happily, the sweet and sour taste and the crispy meat slices, although it is not eaten during the New Year, but it must be eaten during the New Year. This pot wrapped pork is definitely a must-have for Chinese New Year's Eve dinner!
Pot wrapped meat. Ingredients
300g pork loin, 1 green onion, 2 slices of ginger, 1 cup of rice vinegar.
1 tablespoon cooking wine, 1 2 cups sugar, 1 2 cups stock, 4 tablespoons dry starch.
1 tablespoon of water starch, 1 pinch of salt, appropriate amount of oil, 1 sprig of coriander (for garnish).
Step 1Cut the tenderloin into 0 in the direction of the vertical muscle texturePut 2cm thick slices into a large bowl, add salt, cooking wine, dry starch and a little water, mix well, and marinate for a while. The green onions and ginger are thinly shredded separately.
2.Take another bowl and add the broth, rice vinegar, white sugar, and water starch to make a sauce for later use.
3.Pour oil into the wok, heat it over high heat until it is 50% hot, adjust it to medium heat, spread the meat slices one by one and fry them in the oil until the surface is slightly yellow, remove the oil.
4.Increase the oil temperature to 70% hot, put in the meat slices and fry until golden brown, remove the oil.
5.Leave the bottom oil in the wok, heat it over high heat until it is 60% hot, add shredded green onion and ginger to stir until fragrant, cook in the sauce and burn until viscous, put in the meat slices and stir-fry evenly and quickly out of the pot, garnish with coriander leaves.
This pot wrapped meat, the meat slices are crispy on the outside and tender on the inside, and the sweet and sour taste is endless, which is definitely a classic on the Chinese New Year's Eve meal!Don't miss out on making your Chinese New Year's Eve dinner even more pot-wrapped meat!
These dishes are definitely an excellent choice for Chinese New Year's Eve dinner, and each dish exudes a strong New Year's flavor and the warmth of home. Come and try it and make your Chinese New Year's Eve dinner even more hearty and delicious!Wishing you a prosperous year!