Chinese New Year's EveChinese New Year's Eve rice, regardless of rich or poor, 4 "auspicious dishes" must be served on the table, implying peace and auspiciousness
Today is the first day of the lunar month, and the New Year is coming in the blink of an eye. Chinese New Year's Eve is a day to say goodbye to the old and welcome the new, and every family must have a family reunion and eat a Chinese New Year's Eve dinner together. As the most important Chinese New Year's Eve dinner of the year, in addition to rewarding the hard work of the year, there are also expectations for the new year, so you can't be sloppy.
Chinese New Year's Eve dinner, regardless of rich or poor, these "auspicious dishes" must be served on the table, meaning six or six Shun, peace and auspiciousness.
1. Salt-baked chicken (meaning that eating chicken tonight is auspicious).
Prepare the three yellow chicken, salted baked powder, ginger, onion, cooking oil.
1. Clean the three yellow chickens, boil a pot of boiling water, put in the chicken and blanch it, just 1 2 minutes, remove and drain the water. Spread the salt baking powder evenly on the chicken, then smear with cooking oil and marinate in plastic wrap for 1 hour.
2. Slice the ginger, cut the onion into pieces, spread it on the bottom of the rice cooker, put the salted baked chicken, remember to tear off the plastic wrap, cover the lid and choose the cooking mode.
2. Cabbage roll meat (meaning a hundred fortunes gathered).
Prepare baby cabbage, minced meat, chives, ginger, eggs, goji berries, light soy sauce, oyster sauce, salt, sesame oil, five-spice powder, and cooking oil.
1. Soak the wolfberries in warm water for 10 minutes, drain and set aside. Chop the chives into chopped green onions, mince the ginger, add salt, light soy sauce, oyster sauce, five-spice powder, sesame oil to the meat filling, stir with chopsticks for 5 minutes, and marinate for half an hour.
2. Break the baby cabbage, wash it and set aside. Add water to the pot and bring to a boil, add baby cabbage and cook for 1 minute, remove the cold water when it is soft, and drain the water. Take a slice of baby cabbage, put a spoonful of minced meat, and roll it up from the vegetable gang to the vegetable leaves.
3. Put the rolled cabbage meat rolls on a plate and arrange them, and put a wolfberry on top of each one. Add water to the steamer and bring to a boil, put in the cabbage and meat rolls and steam for 15 minutes, pour the soup into the pot out of the pot, add light soy sauce and water starch to thicken, and pour it on top.
3. Soybean stewed pig's trotters (meaning to get rich).
Prepare pork trotters, soybeans, rock sugar, bay leaves, star anise, ginger, green onions, cooking wine, light soy sauce, dark soy sauce, beer, and chives.
1. Chop the pig's trotters into small pieces, soak them in water for 1 hour, soak them in blood water and wash them for later use. Add water to the pot, put in the pig's trotters, cut the green onions and ginger into the pot, add a spoonful of cooking wine to remove the smell, cook on high heat for 5 minutes, skim off the blood foam, remove it, and rinse it well.
2. Add an appropriate amount of oil to the pot, put in the pig's trotters and stir-fry for a while, fry until the color is golden, add green onion and ginger, star anise, bay leaves and stir-fry until fragrant, pour in cooking wine, light soy sauce, dark soy sauce and stir-fry to color, pour in an appropriate amount of beer over the pig's trotters, add a handful of rock sugar, and boil over high heat.
3. Simmer over low heat for 20 minutes, soak soybeans in water for 4 hours in advance, remove and drain after soaking, pour into the pot and stir-fry evenly, add an appropriate amount of salt to taste, and continue to simmer for 20 minutes. Finally, turn to high heat to reduce the juice, sprinkle with chopped green onions, and the soup can be taken out of the pot after it is rich.
Fourth, braised fish (meaning prosperous, more than every year).
Prepare Wuchang fish, cooking wine, starch, ginger, garlic, dried chili, star anise, cinnamon, bay leaves, light soy sauce, rice vinegar, oyster sauce, dark soy sauce, and cooking oil.
1. Wuchang fish is cleaned, the surface is slathered, the surface is smeared with cooking wine and salt, marinated for 20 minutes, and then a thin layer of starch is patted on the surface of the fish. Cut the green onion, ginger and garlic into cubes, cut the coriander into sections, and cut the millet pepper into rings.
2. Heat the oil from the pot, put in the Wuchang fish and fry it over low heat for a while, fry until both sides are golden brown and then put out. Re-add oil to the pot, add ginger and garlic, dried chili, cinnamon, bay leaves, star anise and stir-fry until fragrant, pour in light soy sauce, dark soy sauce, rice vinegar, add an appropriate amount of boiling water and bring to a boil.
3. Add the fried Wuchang fish and simmer for 20 minutes. Turn it over for 10 minutes to make it more flavorful. After the fish is stewed, take it out, remove the residue and add light soy sauce, millet pepper, minced garlic, coriander, and water starch to thicken, and pour the soup on the fish after it is thick.
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