After the Spring Festival, we ushered in the lively Lantern Festival, also known as the Shangyuan Festival, the Little New Year's Month, the New Year's Eve, etc. On this day, traditional activities such as viewing lanterns, tasting Lantern Festival, guessing lantern riddles, and setting off fireworks make the festival atmosphere even stronger.
The Lantern Festival is not only a time for family reunion, but also marks the end of the Spring Festival. In this important moment, the auspicious dishes on the table also play an important role. Today, I would like to share with you five easy-to-make "auspicious dishes", which are not only delicious and delicious, but also symbolize a prosperous and prosperous new year. Let's enjoy the food together and look forward to the beauty and prosperity of the new year.
First, chop pepper fish head - good luck
Production process:
1.Bighead fish are scaled and gutted, washed and salted for more than 30 minutes. In order to better remove the fish, you can also marinate it at night and then put it in the refrigerator to refrigerate. Slice the ginger and set aside a portion to shredd.
2.Spread the ginger slices on the bottom of the shelf, rest the marinated fish head on the ginger slices, and sprinkle with the sliced ginger. Spread the chopped pepper sauce evenly on the fish head and marinate for more than 2 hours to fully absorb the flavor.
3.After the water in the steamer boils, add the fish head, steam on high heat for 20 minutes, turn off the heat and simmer for another 3 minutes. Remove the steamed fish head, drizzle with light soy sauce and sprinkle with chopped green onions.
4.Heat an appropriate amount of oil in a wok, and pour it on the fish head and chopped green onion after the oil is hot, making a "zizi" sound and the fragrance is permeated.
5.At this time, start another pot of boiled noodles, take them out and pour them into a bowl of cold water for later use. After the fish head is eaten, remove the noodles and put them in the fish head plate, stir well, so that the noodles can fully absorb the soup of the fish head, and the taste is better.
2. Braised pork - red and hot
Production process:
1.Cook the quail eggs, remove the shells and set aside.
2.Cut the pork belly into small pieces, put it in cold water, put some green onions, ginger, and cooking wine, and cook it together until the blood in the pork belly comes out, then remove the meat and wash it.
3.Heat the pan without oil, put the pork belly directly into the pan and stir-fry until the oil comes out, then take it out and set aside.
4.Put rock sugar in the pan and stir-fry until it melts, then pour the stir-fried pork belly into it and stir-fry well. Then, put 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce and 2 tablespoons of oyster sauce into it, and stir-fry until well. Then, pour in 4 bowls of boiling water, add bay leaves, star anise, cinnamon, green onion, ginger and garlic, and simmer over medium-low heat for 30 minutes.
5.Place the spare quail eggs in the pot and continue to simmer for 20 minutes. Finally, turn the heat to reduce the juice and enjoy.
3. Shrimp and corn kernels - full of gold and jade
Production process:
1.Clean the shrimp, then add a spoonful of starch, a spoonful of light soy sauce, half a spoon of cooking wine and an appropriate amount of sea salt and black pepper, stir well together, and marinate for about 15 minutes to let the shrimp fully absorb the flavor.
2.Blanch the diced vegetables in hot water in advance and remove them until they are soft.
3.Pour an appropriate amount of oil into the pot, heat it and stir-fry the minced garlic until fragrant, then put the marinated shrimp into the pot and stir-fry.
4.When the shrimp are fried until they change color, pour the blanched diced vegetables into the pot and stir-fry together until even, and mix the shrimp and diced vegetables thoroughly.
5.Finally, add a spoonful of light soy sauce and a spoonful of oyster sauce and continue to stir-fry for a while until the seasoning evenly coats the shrimp and diced seasonal vegetables.
Fourth, cold purple cabbage - purple gas comes from the east
Production process:
1.Wash the red cabbage thoroughly and cut it into thin strips. Next, cut the carrots and cucumbers into shreds, chop the garlic into minced pieces, cut the millet pepper into rings, and cut the coriander into pieces and set aside.
2.Put 1 tablespoon of salt and 1 tablespoon of sugar into the chopped red cabbage, stir well, and marinate for about 10 minutes. Once marinated, rinse the red cabbage with cold water to remove excess salt and sugar, then drain and pour into a large bowl.
3.In a bowl of dried red cabbage, pour in the shredded carrots and cucumbers, then add some minced garlic, millet pepper rings, 1 tablespoon of white sesame seeds and an appropriate amount of chili flakes. Then, pour hot oil over it and blend it well with the seasoning.
4.In a bowl, add 2 tablespoons of light soy sauce and 2 tablespoons of rice vinegar, and finally add the chopped coriander. Use chopsticks or hands to stir all ingredients and seasonings well to make sure that each vegetable is evenly coated with seasoning.
5.Place the well-mixed red cabbage salad on a plate and serve.
Fifth, tiger skin eggs - flowers bloom rich
Production process:
1.Pour the chopped millet pepper rings into the bowl. Pour another 10 grams of light soy sauce, 5 grams of sesame oil, 5 grams of sugar, 2 grams of salt, 2 grams of chicken essence, 5 grams of aged vinegar and 5 grams of sugar. Stir well together and the sauce is complete. Also, chop some chopped green onions and set aside.
2.Place six eggs in a pan and add a pinch of salt (to prevent the eggs from breaking). Cover the pot and bring the water to a boil and cook for about 6 minutes. Peel out the hard-boiled eggs and soak them in cold water to peel them well. Peel off the eggs, lay them on a cutting board and roll them a few times, then set aside.
3.Pour an appropriate amount of oil into the pan and add the eggs when the oil temperature reaches 50% hot. Gently shake the pan and push the eggs with a spoon to make sure the eggs are evenly heated and don't stick to the bottom of the pan. Fry on low heat for about 3 minutes until the surface of the eggs is golden brown and the whites are wrinkled, then remove. Soak the fried eggs in clean water for 20 minutes to make their skin swell and form tiger spots.
5.After 20 minutes, cut the eggs into even pieces and place them on a plate. Pour the seasoned sauce evenly and sprinkle with a layer of chopped green onions. At this point, the tiger skin eggs are crispy on the outside and soft on the inside.
February** Dynamic Incentive Program