No 1。 White-cut chicken "White-cut chicken materials": chicken, ginger, coriander, Jiang Sha, garlic, soy sauce, salt, chicken essence, oil and ice water.
The practice of white-cut chicken: 1. Boil water first, the water can cover the whole chicken.
2. Prepare dipping sauce. Cut Jiang Mo, Jiang Mo, chopped green onion and minced garlic together and put them in a bowl for later use.
3. Then cut the ginger slices, pat the ginger slices flat, tie the onions, cut off the chicken's nails, cut off the chicken's ass, and stuff the chicken's feet into the chicken's stomach. All the materials are ready.
4. After the water boils, prepare a basin of ice water. Put the chicken in hot water for about 5 seconds, then put it in ice water for about 5 seconds. Repeat three times, three in and three out.
5.3 After going in and out for three times, add ginger slices, ginger, onion knots, salt, chicken essence and chicken into the hot water. Turn off the fire after the water boils, cover the pot and stew 15 minutes.
6. Pour the right amount of oil into the pot, pour the soy sauce into the dip, and then pour the hot oil on the dip to complete the dip.
7. Stick chopsticks in the chicken leg. If there is no blood, the chicken will be cooked.
8. In addition, prepare a basin of ice water and put the chicken in the ice water to cool quickly.
9. Chop the chicken, put it on a plate, put the coriander on it, and dip it.
No2。 Steamed fish "Steamed fish material": perch, onion, green onion, ginger, red pepper, onion, steamed fish drum oil, sugar, oil and water.
Steamed Fish Practice: 1. First cut some shredded onions, roll them up, and then carefully cut them for later use.
2. Remove the heart from the green onion, roll it twice and cut it into silk.
3. Slice the red pepper and shred it for later use.
4. The bass cut a knife along both sides of the spine to make a beautiful shape. Boil the water in the pot and steam the fish for 5 minutes.
5. Put all kinds of silk just prepared on the back of the fish and pour it with hot oil.
6. Put oil in the pot, add ginger, onion and onion to smell.
7. Add water and steam fish drum oil, and their ratio is 1.5 1.
8. Then add a little sugar, boil it and pour it on the fish.
9. Steamed fish, ready.
These are two dishes that we Cantonese people must cook on New Year's Eve, and the other is shrimp. We Cantonese like boiled shrimp best, also called boiled shrimp. Why should we boil it in water? In order to keep its original flavor, fresh, sweet and tender, and the original flavor of shrimp, it is delicious to peel off its shell by hand and dip it in our sauce, which is also one of the regular dishes of New Year's Eve. Then I will briefly introduce the practice of boiled shrimp and the materials needed.
Third. Boiled shrimp "boiled shrimp materials": shrimp, ginger, onion, cooking wine, salt, balsamic vinegar, seafood soy sauce, oil, ice cubes and water.
Shrimp Boiling Law: 1. Buy fresh shrimps and wash them with clear water.
2. Cut ginger slices and shallots for later use.
3. Add a proper amount of water to the pot, and put the prepared ginger slices and shallots into it.
4. Turn on the fire and boil the water. When cooking shrimp, be sure to wait for the water to boil before putting it in, so it is easier to cook shrimp. If cooked in cold water, shrimp will feel terrible.
Prepare some ice cubes on the plate, and pour some cold boiled water for later use.
6. At this time, the water has been boiled. Add the prepared prawns, add a little cooking wine and a spoonful of salt, turn on the fire, boil the water and cook for another minute. After cooking, take out prawns, soak them in ice water, cool them and put them on a plate.
7. Prepare ginger, chop it, chop the onion, put it into a bowl after cutting, pour hot oil, add a little balsamic vinegar and a little seafood soy sauce, and dip it.
8. Boiled shrimp, cooked.
Our Guangdong New Year's Eve dinner is mainly about these three dishes, and of course there are others, so I will introduce them one by one ~
1. Boiled chicken, commonly known as "no chicken, no feast".
2. Steamed fish that means "more than one year"
3. Boiled shrimps. We Cantonese like to boil shrimps in water. In order to keep their fresh, sweet and tender flavor, we peel the shrimps and dip them in the sauce.
4. Take Nostoc flagelliforme oyster sauce as an example, there is a voice of "making a fortune and doing good deeds".
Unconsciously, the new year is coming, and it is essential for the New Year to have big fish and big meat.
As the most delicious Cantonese, what kind of new year's eve dinner will there be?
Let's walk into the scene of Cantonese New Year's Eve: Most Cantonese New Year's Eve pays attention to an "meaning", which often contains the meaning of happiness and auspiciousness. Therefore, the names of dishes eaten in Guangdong for the New Year often make people feel the strong flavor of the year.
In Guangdong, the Chinese New Year can be said to be a Chinese New Year without eating chicken, which is homophonic for "auspiciousness", so the head of a chicken is also a necessary dish at a banquet.
Of course, it's not just boiled chicken, but also brine chicken, chicken with scallion and sauce. But I prefer authentic Cantonese cuisine. Boiled chicken is an essential dish.
I believe that fish is an essential dish in New Year's Eve dinners around the world, and Cantonese people who like light food and prefer original flavor,
Then steamed fish is naturally loved by Cantonese people in the case of complete fish shape, fresh and tender fish and delicious soup.
Moreover, at the New Year's Eve, fish are often left over, which means "more than one year".
Stuffed tofu is a dish that Hakka people are proud of. Dig a small hole in the white tofu and add the meat stuffing prepared with pork, onion, garlic and mushrooms. Fry with slow fire in advance until both sides are slightly burnt, then put into the pot and add coriander, pepper, coriander and so on. Used for stewing, smooth and delicious.
Among Chaozhou cuisine, there are few cold dishes, and the braised taste is the best. In the braised platter, the main course is red roasted goose. In the era of material scarcity, only big festivals like Spring Festival and Mid-Autumn Festival will eat red roasted goose, so the goose has always occupied an important position on the dining table of Chaoshan people.
In Chaoshan, I'm sure I'm sorry for the holidays. The mousetrap is printed in a peach shape to express the pursuit of health and longevity;
The heart is dyed red as a symbol of good luck. Sweet, fermented (fermented) and cauliflower-shaped, meaning "sweet, fat and colorful".
I don't know if you have seen your favorite Chinese New Year food, or if you have any different recommendations, you might as well share them.
Please indicate the reprint.
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What are the indispensable menus for Guangdong New Year's Eve dinner? Braised mushroom pig's hand, boiled chicken, lettuce, lotus pond, drunk goose, fish and shrimp, delicacies.
As far as Guangdong is concerned, there are actually three major cultural systems: Guangfu culture dominated by the Pearl River Delta, Chaoshan culture represented by Shantou and Hakka culture represented by Meizhou. The customs and habits of these three cultural systems are different, and their New Year's Eve dinners also have their own characteristics. When it comes to what is the most indispensable dish for the New Year's Eve, the three places certainly have different answers. The most indispensable dish of Chaoshan people, I personally think it is blood stasis. Since childhood, Chaoshan people have never lacked this dish for their New Year's Eve dinner.
Whether you like it or not, Chaoshan people have been eating bloodsuckers since childhood. Or in other words, many Chaoshan people were forced to eat vampires when they were young, and finally fell in love with vampires. Because there is a saying that Chaoshan people eat blood clams. In the past, they sacrificed clams to their ancestors, and the Chinese New Year was an indispensable symbolic food. It means "making a fortune" and "having a lot of money to count".
Shells are the most primitive currency of mankind. It has been in circulation for a long time and is widely used. Many nationalities in the world have used shells as money. Zheng He went to the West in Ming Dynasty. According to Gong Zhen, who accompanied her, when the fleet arrived in the Indian Ocean (now Maldives), although the local commercial trade was conducted in silver dollars, the foreign currency used here was shells. They are currencies circulating in countries such as Siam (now Thailand) and Bangalore (now Bangladesh). At that time, shells were still used as money in parts of Yunnan. Chaoshan people call mussels "mussel money". I wonder if it has anything to do with this.
People in some areas of Chaoshan will also string "shell money" and hang it on the door to pray for wealth. Others think that the moral of "money" is that grinding shells sounds like copper coins. It is understood that Xiamen, Zhangzhou, Quanzhou and other places in Fujian have the fashion of eating clams to worship their ancestors. Hainan people also regard blood clams as mascots and have the custom of eating blood clams on New Year's Day. They regard the clam shell as two "doors" and the clam as an "ingot". Eating clams on New Year's Day means "open the door and see the treasure". It can be seen that this custom should be handed down with the southward migration of population.
Boiled chicken, fish and glutinous rice balls mean round and round.
I don't even know why everyone is so excited. Guangdong is so big that every place has its own special New Year's Eve dinner, which cannot be judged by one dish. As far as cuisines are concerned, Cantonese cuisine includes Cantonese cuisine, Hakka cuisine and Chaoshan cuisine, and each cuisine has its own characteristics. This is just one of the different cuisines. Guangdong can be divided into northern Guangdong, eastern Guangdong, western Guangdong and the coastal areas of the Pearl River Delta, not to mention the different local customs and geographical locations, so relying on mountains to eat mountains and relying on the sea to eat the sea. Take Lianzhou, Qingyuan, my hometown in northern Guangdong. Needless to say, the main course of Chinese cabbage must be chicken, and it must be a big chicken (castrated cock) of 5 or 6 kilograms or more, because this chicken is not only used for eating, but also for worshipping God. After the chicken is killed, boil it in water or steam it in a pot (and leave some of the most beautiful and longest hairs on the bottom of the chicken, but not all of them). Don't cook the chicken thoroughly, fold the chicken feet back and put them in the chicken belly, and the head of the chicken should be bent and shaped. After worshipping God, you can eat and cook as you like, such as white-cut vegetables, steamed mushrooms and fungus, or soup. Therefore, other places dare not comment. In my Dalian cuisine, chicken is absolutely indispensable. By the way, our other big dish, taro braised pork, was a favorite when I was a child. Now I only eat taro and bibimbap with sauce. Fish, especially grass carp, are generally used for braising and steaming, or steaming is delicious. There are fish every year. Bacon, such as sausage, bacon and duck, is usually eaten steamed. Besides, we don't cook bacon until after winter, unlike in the city all year round. Besides, I'm from the northeast, so I know what bacon is in the northeast. Pig's hand, we usually use it to make soup or stew meat, and some make sweet and sour pig's hand. Soup is usually boiled with lotus root or pueraria lobata. Besides, there is pressure on our side. If you want a pig's hand, you only need your right hand, not your left. Because "left" and "resistance" are homophones in Cantonese, don't use your left hand and left foot. If you want to get rich, start. Barbecued pork, barbecued pork is made of pork bought by yourself. There are also egg-stuffed sausages, fried tofu and the like. Anyway, each family has its own taste. Most importantly, I will cook all the dishes on the menu. Before, when I was a child, I used to worship God and wander around. My parents are busy cooking New Year's Eve dinner. Now it's my turn to grow up. Time flies, no problem. It's time to bring my girlfriend home to do business this year.
Boiled chicken, braised goose with taro, rice covered with laver, fish, pork tripe with sauerkraut, salty soup pills, pig's trotters, etc.
Roast chicken (no chicken, no feast), fish (more than every year), shrimp (laughs), rich pork knuckles (getting rich), green vegetables (green oil), old fire soup (nourishing), roasted goose and meat (thriving), fried meat nails (bumper harvest in five grains)