The eighth day of the Lunar New Year is an auspicious day, and "eight" is also a number that people particularly like in traditional Chinese culture. When it comes to the eighth day of the Lunar New Year, it is also related to "making a fortune", and it is also called "gathering wealth" by the people. Old tradition: To eat "3 treasures of wealth", eat 3 kinds of food with special meanings, which has the meaning of adding wealth and wealth to the New Year. Let's find out.
1. Chop the pig's trotters into large pieces, then pot under cold water, add ginger slices and high liquor to remove the smell, beat off the foam after boiling over high heat, and then continue to cook for a few minutes, thoroughly boil and then remove and wash.
2. Put green onions, ginger slices, pig's trotters, peanuts, a can of beer and an appropriate amount of water in the electric pot. Marinade packet: 6 grams of ginkgo seeds, 1 monk fruit, 10 grams of angelica, 4 grams of long pepper, 5 grams of star anise, 8 grams of cinnamon, 10 grams of cumin, 10 grams of Sichuan pepper, 8 grams of bay leaves, 5 grams of tangerine peel. Add 2 tablespoons of soybean paste, a packet of sweet noodle sauce, and 2 tablespoons of pork rib sauce to boil the sauce on low heat until fragrant, then add oyster sauce to enhance freshness, and add an appropriate amount of water. Turn to high heat and bring to a boil to bring out the flavor of the sauce.
3. Boil a large pot of boiling water, pour in the boiled sauce, add a spoonful of sugar, pour in the high liquor, put in the spice packet, put salt, light soy sauce, 1 handful of rock sugar to improve the freshness, and put in the pig's trotters after the soup base is adjusted. Press for 20 minutes until the trotters are soft, then gather the soup over high heat until the trotters turn red and shiny.
1. Prepare chicken feet, cut off the nails, wash and chop in half, pot under cold water, put a few slices of ginger and 1 spoon of cooking wine, boil out the foam, take it out and wash it, control the moisture, and then cut some minced garlic and millet spicy for later use.
2. Add oil to the hot pan, stir-fry the minced garlic and millet until fragrant, then pour in the chicken feet and stir-fry a few times, then add some light soy sauce, oyster sauce and dark soy sauce to the pot, and keep stir-frying until the chicken feet are colored.
3. Pour an appropriate amount of water into the pot, the water is just over the chicken feet, after boiling over high heat, turn to low heat and simmer for 30 minutes, then open the lid of the pot and turn to high heat to collect the juice, and finally sprinkle green and red peppers and stir well.
1. First soak the sweet potato vermicelli in warm water at 70 degrees for about an hour and a half. Prepare the Chinese cabbage, cut off the roots, pick off the leaves, cut the cabbage and cabbage leaves separately, cut the cabbage into sections, and tear the cabbage leaves. A piece of tender tofu cut into thick slices. Chop some garlic and chopped ginger, millet pepper and minced green onion.
2. The vermicelli is soaked and cleaned briefly. Add a spoonful of pepper, dark soy sauce to color, stir with sesame oil to marinate, heat the oil and put the tofu in a pan and fry until golden brown on both sides. Next, remove from the pot, add the fatty meat and fry until fragrant, and then stir-fry the ginger, garlic and millet spicy until fragrant. Add the cabbage and stir-fry until fragrant, and the leaves also come in and stir-fry, add a little salt, chicken essence, and oyster sauce. After putting the vermicelli and tofu in, add boiling water and bring to a boil, simmer for two minutes, and then add the green onions.