The Spring Festival is one of the most important traditional festivals in China, and every household prepares sumptuous dishes to celebrate. And at this special moment, the appetizer is also a must. The following is to recommend 5 must-have appetizers for the Spring Festival, meat and vegetarian matching, easy to learn, and served on the table with noodles.
1. Gently cut the preserved egg into four pieces, neatly place them on a plate, and prepare the secret sauce. Minced garlic, millet pepper, chopped green onion, sugar, light soy sauce and balsamic vinegar, and finally add sesame oil and chili oil.
2. The juice is poured directly on the preserved eggs to make the preserved eggs more flavorful, and we specially control the juice in 1 3 places that submerge the preserved eggs. A delicious preserved egg dish is complete.
1. Soak the longkou vermicelli in cold water for half an hour. Prepare shredded carrots, coriander, minced garlic, chopped green onions, and millet peppers. Add a spoonful of white sesame seeds, then pour hot oil to stimulate the fragrance, then add light soy sauce, balsamic vinegar, salt, chicken essence, sugar, sesame oil, spicy red oil, stir well and set aside.
2. Bring water to a boil in a pot and add an appropriate amount of salt and cooking oil. Blanch the shredded kelp in the pot for three minutes, blanch the shredded carrots for 30 seconds, put them in cold water to cool, blanch the vermicelli for about ten seconds, control the moisture, pour in the seasoned sauce, add the coriander segment, grasp and mix evenly with your hands, and the three shreds of cold salad are ready.
1. First prepare an appropriate amount of peanuts, pour warm water and soak for half an hour, remove the red clothes, dry the water slightly, and then put it in a fresh-keeping bag and freeze it in the refrigerator for two hours.
2. After all the frozen, put the cold oil in the pot, fry the water over low heat, until a large amount of foaming in the pot, then turn to medium heat, continue to smash for five or six minutes, and the fried peanuts can be slightly yellow in color.
3. Leave the bottom oil in the pot, add a spoonful of sesame pepper, Sichuan pepper, dried chili shreds, fry over low heat to bring out the spicy fragrance, then pour in the peanuts, add salt and sugar and stir-fry evenly, so that the peanuts can fully absorb the spicy and salty fragrance. Finally, turn off the heat before starting the pot, pour in a little high liquor and mix evenly, and you can get out of the pot.
1. Add green onions, ginger, dried chilies, an appropriate amount of salt, pepper to the fishy flavor, cooking wine, then grab and mix evenly, marinate for ten minutes.
2. Add a tablespoon of starch, flour, a pinch of salt, an egg, an appropriate amount of beer to a large bowl, stir into a streamlined shape and set aside. Once the fish is marinated, pick out the green onion and ginger, dry the small fish, and wrap it in batter.
3. The oil temperature is 60% hot. Put the fish in one by one, fry it for five or six minutes, fry it until golden brown and take it out first, then raise the oil temperature and fry it again for 15 seconds. The fried fish is ready.
1. Add green onion and ginger water to the beef. Pepper, light soy sauce and oyster sauce to make it fresh, continue to mix well with your hands. Add a spoonful of cornstarch, half an egg white, mix well, and add a little cooking oil to lock in the moisture of the beef. Minced ginger, millet pepper, minced garlic, coriander in a bowl.
2. Bring the water to a boil and then turn to low heat, put the beef slices into the pot and blanch them, then control the water and take them out, then pour in the minced ginger, chili pepper, minced garlic, chili noodles, black sesame seeds, pour hot oil to stimulate the fragrance, and then put a spoonful of light soy sauce, balsamic vinegar, oyster sauce, sugar, coriander, grasp and mix evenly, and the cold beef is ready.