Traditional Chinese medicine believes that winter is the season of storing essence, and the period from beginning of winter to beginning of spring is most suitable for winter tonic, which shows the importance of winter dinner. I have compiled a recipe for winter dinner for you, I hope you like it!

Winter Dinner Recipe: Longjing Shrimp Longjing Shrimp is named after the selection of Longjing tea and shrimp production before and after Tomb-Sweeping Day. This is a famous dish in Hangzhou with strong local flavor.

Cooked shrimp and tea are green, elegant in color and delicious.

The history of dishes

Tea has existed since ancient times. According to the Tang Dynasty's Tea Fu, tea is "the essence of nourishing rice and vegetables, and attacking the greasy meat".

According to legend, at the end of the Qing Dynasty, Anhui chefs were already frying shrimps with tea such as Que Tongue and Eagle Claw.

Gourmet Levin once mentioned in "Food in Ancient and Modern Times": "Weng Tonghe created lobster with West Lake Longjing tea, which really matched Peng Fang's fish."

According to legend, inspired by Su Dongpo's poem "Looking at the south of the Yangtze River", Hangzhou chefs chose Longjing new tea and Xianhe shrimp which are "green, fragrant, sweet and beautiful in shape". [3]

Longjing shrimp has been popular in the families of ordinary people in Hangzhou since the 1920s. In 1930s, chef Changshu put it on the menu. 1956, Longjing shrimp is listed as a famous dish in Hangzhou. 1972 When President Nixon visited China, Zhou Enlai gave a banquet in Hangzhou, and this dish was on the menu. [4]

manufacturing method

food

600g of live river shrimp, 5g of Longjing tea, egg 1 piece, starch10g, yellow wine and salt.

Production steps

1. Squeeze out the shrimp meat, rinse it repeatedly with clear water until it turns white, and drain the water.

2. Put it in a plate, add salt and egg white, stir with chopsticks until it is sticky, and add starch for pickling 1 hour.

3. Blanch the tea with boiling water for later use. Add oil to the hot pot and slide the shrimp to the table.

4. Use onion, add shrimp, add yellow wine, tea and tea, and stir fry quickly for half a minute.

Winter dinner recipe: goose liver wrapped in net oil and goose liver wrapped in net oil is a traditional dish of Han nationality in Ningbo. The vegetable oil is not greasy, and the liver is mellow and soft.

It has a history of more than 200 years. If it is dipped in pepper and salt, it will taste better. This dish has the effect of improving eyesight and is suitable for all ages.

Making material

Ingredients: 400g of foie gras and 350g of pig oil.

Seasoning: salt 3g monosodium glutamate 1g shallot 15g salt and pepper 10g spiced powder 1g rapeseed oil 50g yellow wine 15g.

manufacturing process

1. Wash foie gras and cut it into thick slices with an inclined blade;

3. Put the liver slices into a bowl, add 13g chopped green onion, monosodium glutamate, yellow wine, spiced powder and refined salt, and mix well;

3. Wash and spread the pig net oil evenly and cut it into 4 small pieces;

4. Spread 1 slice of clean oil, wrap half of seasoned foie gras, roll into a long round strip with a thickness of 4 cm, and wrap 1 slice of clean oil outside. If the law is packaged into two articles;

⒌ Put the wrapped foie gras in a long waist dish, put it in a cage and steam it for 5 minutes on high fire;

6. Uncover the pot cover, stick a few small holes in the foie gras with a thin bamboo stick, steam for 5 minutes, and pour out the marinade for later use;

⒎ Put the wok on a big fire, add the cooked vegetable oil, heat it to 80%, put two steamed foie gras into the wok in turn, fry for about 1 min, take it out when it is golden yellow, and drain the oil;

⒏ Put the drained oil on the cooked food chopping board and cut it into pieces with a width of 1.5 cm;

(9) Put the plate back, put the spiced powder and chopped green onion on it, and serve it with the salt and pepper 1 platter.

Winter dinner recipe: Boiled fish raw materials: one grass carp, about 500g soybean sprouts, and auxiliary materials: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, douban or chopped pepper, raw egg white and pepper.

Production steps

1. Slaughter the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets with a little salt, cooking wine, corn flour and an egg white, marinate them for 15 minutes, then put them on another plate and marinate them again;

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress or chopped pepper and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take another clean pot and pour half a catty of oil. The specific amount of oil depends on the size of the prepared container. Fish and bean sprouts will be submerged when poured into a large basin. You can have a visual inspection. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Winter dinner recipe: spicy pepper chicken Ingredients: Sanhuang chicken 1 pumpkin 200 g green bamboo shoots 1 pepper powder 100 g dried red pepper 10 scallion 5 ginger slices.

Seasoning: Laoganma Douchi Chili sauce 4 tablespoons 60g sugar 1 teaspoon 5g salt 1 teaspoon 5g boiled water 500ml.

Exercise:

1 Wash fresh peppers, soak them in clear water for 30 minutes, then pour out the water and soak them in clear water for 30 minutes.

3 yellow chicken, after eviscerating and washing, cut into small pieces and drain. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the onion into pieces. Sliced ginger.

3. Pour the oil into the pot. When it is heated to 70%, add onion and ginger until it is fragrant. Pour in the chicken pieces and stir fry with a shovel. After about 5 minutes, add fresh pepper and dried red pepper, and continue to stir-fry for 2 minutes.

4 Pour in Laoganma Douchi Chili sauce, sugar and salt, stir well, and then pour in boiling water to make it equal to the ingredients. After boiling for 5 minutes, pour in pumpkin pieces and green bamboo shoots, stir well, and continue cooking for 5 minutes until the soup is slightly dry.

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