The first Chinese New Year's Eve recipe, melt-in-your-mouth plum cabbage button meat!
I believe that people who don't like to eat fatty meat can also eat a few pieces of plum cabbage button meat and lotus leaf cakes. The plum cabbage has a rich and fragrant taste, absorbing most of the fat of the meat, which can be said to be a model of soft and fragrant, fat but not greasy, and meat and vegetarian matching!
Ingredients: 3 large pieces of pork belly, dried plum vegetables.
Seasoning for boiled meat: ginger, green onions, cooking wine.
Pre-coloring ingredients: 3 scoops of light soy sauce, half a scoop of dark soy sauce.
Ingredients for stir-frying dried plum vegetables: shredded ginger, 2 tablespoons of light soy sauce, 6 peanut oil pieces of rock sugar.
Ingredients for steaming sauce: 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon of chopped white pepper, 1 tablespoon of oyster sauce, 1 tablespoon of sugar.
Specific method]: 1. Keep the pork belly whole, put it in the pot and burn the pig hair, and at the same time you can remove the fish. After baking, put cold water into the pot, remove the foam after boiling, add ginger slices and green onion cooking wine after the water is clear, cook over medium-low heat for 30min, and use chopsticks to easily poke through the pork belly;
2. Insert a small hole evenly with a toothpick (be sure to poke through the pigskin), it is easier to form a tiger skin shape when frying later, and it is easier to absorb juice;
3. Smear the meat with light soy sauce and dark soy sauce while it is hot, then marinate the meat skin for 10 minutes, then dry it and prepare it for frying;
4. Add oil to the bottom of the pot (it can completely submerge the meat skin), put the meat skin downward, fry it on medium heat throughout the whole process, about 10 minutes, and then take it out when the popping sound is not so obvious;
5. Turn over carefully, turn over low heat and fry for another 5 minutes, at this time the meat skin is beautiful jujube red;
6. Prepare a large basin of ice water, so that the meat is easier to get tiger skin; Soak the meat completely in ice water for about 30 minutes and remove the tiger skin.
7. At this time, we adjust the sauce needed for steaming, take a small bowl, add 5 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of white pepper, 1 tablespoon of oyster sauce, 1 tablespoon of sugar and stir well to make a sauce;
8. Stir-fry the dried plum vegetables, heat the oil, add the ginger slices and stir-fry until fragrant, add the dried plum vegetables, add light soy sauce, rock sugar, and peanut oil and stir-fry until the rock sugar is completely melted (you can add some water but dry it at the end), and set aside;
9. Cut the fried pork belly into about 1cm thick, dip it in the sauce for easy flavor and coloring after cutting, take a deep bowl, put the meat slices wrapped in the sauce upside down and put them upside down in the deep bowl, first in the middle, then on both sides, and then gently compact the dried plum cabbage, steam in the steamer for about 60 minutes, and then buckle it upside down to the plate when serving, and put some green vegetables on it.
10. Put the other half of the sauce into a small pot and heat it (you can add a little water), add water starch to thicken, and then pour it on the top of the button meat and then put it out of the table.
The second Chinese New Year's Eve dinner must be eaten with delicious double pepper rabbit, and friends call it too delicious.
Bunnies are so cute and so delicious, how can you not eat bunnies, not only are there almost no fat on the whole body with high protein, but they are also super suitable for ** stars.
Ingredients: half a rabbit, ginger, pickled pepper, millet spicy, two wattles, ginger and garlic peppercorns.
Seasoning: salt, pepper, cooking wine, light soy sauce, oyster sauce, starch, sesame oil, Pixian bean paste, sugar, chicken essence.
1. Pepper and salt, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of cornstarch, sesame oil (oil locks in moisture to prevent sticking to the pan) and marinated for 20 minutes.
2. Heat the rabbit meat at 60% oil temperature, change color and remove it, and put in Sichuan pepper, ginger and garlic, pickled pepper, and a spoonful of bean paste. Spicy millet, shredded ginger, and half of the two wattles.
3. Add water to submerge half of the rabbit meat and cook for 2-3 minutes. A spoonful of light soy sauce, a little sugar, chicken essence. Add the remaining millet spicy ginger shreds and two wattle strips.
The third dish is the Chinese New Year's Eve recipe that my mother has made for more than ten years, and it is really delicious!!
Is there a crispy and crispy fried hairtail fish as cute as me, my mother will arrange this crispy fried hairtail to eat every Chinese New Year!!
The hairtail has been marinated and tasteful, and the fried crispy and crispy is really old!! It means "the waist is wrapped in ten thousand"!! You can sprinkle some pepper salt and chili powder out of the pot and eat it!!
Ingredients: Hairtail, crispy pork powder, egg, green onion and ginger.
Method: 1. Wash the hairtail and cut it into small pieces, change it to a flower knife, add minced green onion and ginger, 1 tablespoon of cooking wine, an appropriate amount of Sichuan peppercorns, five-spice powder, and salt and marinate for 20 minutes.
2. Prepare the batter: 100g of crispy meat powder, add 2 eggs, an appropriate amount of water and stir into a yogurt shape, then add 2 tablespoons of oil and stir well.
3. Wrap the hairtail in batter, heat the oil and fry it until golden brown and crispy!!
The fourth Chinese New Year's Eve rice is high every year [pork rib rice cake].
Ingredients: pork ribs, rice cake, green onion, ginger, Sichuan pepper, star anise, dried chili, bay leaf, cinnamon, rock sugar.
Method: 1. Add 3 tablespoons of cooking wine + ginger slices + green onion to the cold underwater pot of pork ribs and blanch the blood foam, rinse with warm water and set aside.
2. Put pork ribs, hot water, green onions, ginger, peppercorns, star anise, dried chilies, bay leaves, cinnamon, and cook for half an hour over medium-low heat, take it out, and leave a small bowl of soup for cooking pork ribs for later use.
3. Heat the oil, add rock sugar and stir-fry until the sugar color, pour in the pork ribs and stir-fry, add 2 tablespoons of vinegar + 1 spoon of light soy sauce + half a spoon of dark soy sauce, and stir-fry for 2 minutes.
4. Pour in the bowl of soup just left, add a small amount of water to cover the ribs, add rice cakes, simmer for 15 minutes, and finally reduce the juice on high heat.
5. Sprinkle white sesame seeds on a plate and garnish.
The joy of life is to eat, and only food can live up to it!
I'm a small kitchen**, take you to enjoy different food!