Chinese New Year's EveChinese New Year's Eve rice is the most solemn reunion banquet in Chinese, "hard dishes" such as delicacies from mountains and seas, big fish and meat are naturally indispensable, but only "safflower" is not good on the Chinese New Year's Eve rice, and some cold vegetables are also needed to make "green leaves" to complement each other and achieve each other.
Ingredients: cucumber, onion, dried fungus, coriander, fried peanuts, white sesame seeds.
1. Remove the skin of the onion and cut it into pieces, wash the cucumber and pat it flat with a knife and cut it into 1 cm long segments, rinse the coriander with water and cut it into sections, peel and mince the garlic for later use.
2. Soak the fungus in water in advance, add an appropriate amount of water to the pot, add the soaked fungus after boiling, blanch for about 1 minute, and put it in cold water to cool down.
3. To make the sauce, add half a spoon of chili powder, white sesame seeds and minced garlic to the bowl, drizzle with hot oil, add 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, a small amount of pepper, 1 tablespoon of sesame oil, appropriate amount of salt and chicken essence, pour in 2 tablespoons of chili oil, and stir well.
4. Put the cucumber, fungus and onion pieces into a large bowl, pour in the seasoned sauce, stir well, and add the coriander and fried peanuts.
Ingredients: 4 preserved eggs, 1 piece of inner fat tofu.
1. The preserved eggs need to be cleaned with water before peeling to remove the dust and impurities on the surface, and the preserved eggs are cut into quarters with hot boiling water.
2. Peel off the dry part of the shallot, cut it into chopped green onions after cleaning, remove the stems and cut the rings after cleaning the millet pepper, slice one part and the other part into minced pieces, add 2 tablespoons of hot water to the ginger slices, soak for about 10 minutes, peel and crush the garlic.
3. Add chopped shallots, minced garlic and minced ginger, pour in hot oil to stimulate the fragrance of the ingredients, add 3 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, half a spoon of sugar, an appropriate amount of salt and a small amount of chicken essence, add ginger water and stir well.
4. Cut the inner fat tofu into cubes of about 1 cm, put them in the middle of the plate, and the preserved eggs are neatly stacked around like flowers, and pour the sauce in the middle.
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This set of books is suitable for:Office workers, housewivesCooking learning, each dish is a hand-me-down delicacy, Taoism is home, the mouth is nostalgia, the use of color pictures in the form of detailed explanations to take you to understand the cultural and historical traces of food, and there are nanny-style production steps, Xiaobai can also be easy to use.
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How much is the seasoning like "the right amount"?How to "raise" the pot, how to cut vegetables for novices with poor knife skills, how big the fire should be for steaming vegetables, whether to use cold water or hot water for blanching, how to soak dry goods, etcIt is explained in detail in conjunction with specific recipes.
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