The Lantern Festival is one of the most important traditional Chinese festivals, and a series of traditional activities such as viewing lanterns and eating rice balls are held on this day to pray for peace, happiness and auspiciousness in the new year.
1. Boil the water until it is slightly bubbling, then add the glutinous rice balls, then bring to a boil over high heat, and add an appropriate amount of cold water after the water boils. Cook until all the rice balls float, then take them out and pass them in cold water, and then control the water for later use.
2. Beat two egg yolks and stir well, each glutinous rice ball is evenly glued with a layer of egg yolk, then dipped in a layer of breadcrumbs and rubbed tightly, the oil in the pot is 60% hot, and then the glutinous rice balls are fried until golden and crispy, and the oil is controlled.
1. Boil water in a pot, add green onions, ginger and cooking wine, pour in the prawns and blanch them after the water boils.
2. Then blanch the broccoli and stack the broccoli shrimp. Blanch the squid and put it in the middle of the plate, then add minced garlic, millet pepper, and chopped green onion to boil some hot oil. Drizzle the blanching juice over the ingredients and you're done.
1. Hit the fish head with a flower knife on both sides, add minced ginger, grab the green onion ginger juice out of the green onion knot, smear the cooking wine evenly and marinate for 20 minutes, 2. Prepare chopped pepper, red pepper flakes, minced green onion and ginger, and tempeh, then pour hot oil to stimulate the fragrance, then add sugar, pepper, light soy sauce, oyster sauce and stir well for later use.
3. Put a little oil in the pot, fry the onion until fragrant, put in the fish head and pour the chopped pepper sauce, then pour in half a bottle of beer, and simmer for about 10 minutes. Sprinkle with chopped green onions, and the fish head with chopped pepper is ready.
1. After the cabbage leaves are blanched and soft, take them out and use cold water for later use. Add minced ginger, chopped green onion, salt, chicken essence, five-spice powder, a little light soy sauce, oyster sauce, and a spoonful of starch to the minced meat. Put it on top of the cabbage leaves, then roll it up, put it on a plate, pour garlic sauce over it, and steam it for 10 minutes.
2. After steaming, put three more threads, pour hot oil and incense, and finally pour a circle of boiling juice to enhance the flavor and freshness.
1. Add some ginger slices, green onions, and beer to the chicken, pinch out the green onion and ginger juice, evenly spread it on the chicken, and soak it for about an hour. After marinating, brush the surface of the chicken with a layer of cooking oil.
2. Put a layer of ginger and a handful of chives on top of the steaming drawer, put the chicken in, and steam over medium-low heat for about 20 minutes. The chicken is already steamed, and after it cools a little, cut the chicken into small pieces and put it on a plate, drizzle with the seasoned sauce, and the steamed chicken is ready.