New Year's Eve is the busiest time for housewives in the kitchen, because they have to prepare for it. Eating New Year's Eve is the most lively and enjoyable time for every household in the Spring Festival. New Year's Eve, also known as "family fun", is a family dinner that people attach great importance to. The following is a set of recipes for Sichuan New Year's Eve dinner.
There are also many auspicious contents in Sichuan-style Spring Festival dishes, such as "rich seafood soup" in hot dishes, which means making a fortune; The traditional pot material "Mao Wangxue" means that it is getting better every year; "Mushroom cabbage heart" means deep affection; "Fragrant roasted mandarin fish" refers to more than one year; "Fermented glutinous rice balls" means round and round.
During the Chinese New Year, of course, the most important thing is that the family should be neat, so the dishes are all whole duck (Zhangcha duck), whole fish (fragrant roasted mandarin fish) and whole hoof, which embodies the concept of "whole"; A dish (soup) containing pig ears and oxtail stands for "one head and one tail". It is said that in Chengdu, Sichuan, people don't eat during the New Year because "rice" is homophonic with "sin". In order to avoid taboos, they eat glutinous rice balls or dried noodles to pray for family reunion and longevity. Cold dishes: spicy shredded pork belly, marinated beef, smoked chicken wings, ginger chicken eggs, cold beans, and hot and sour cabbage hearts.
Sichuan New Year's Eve menu
Hot dishes: Shangchao (fried shrimps with cashew nuts and scallops), Fugui Fish (steamed salmon), Welcome to the Spring Festival (fried spring rolls), Centennial Harmony (fried celery and lily), Happy Birthday (colorful jiaozi with honey sauce), and Chunlei in Pingdi (crispy pork slices).
Soup: as happy as the East China Sea (sea cucumber tofu soup)
Staple food: Happiness (shredded chicken Longxu Noodles), Sixi jiaozi.
Fruit: Assorted fruit bowl
Sichuan New Year's Eve menu
Fried shrimps with cashew
Efficacy: A delicious food to relieve back pain.
Ingredients: 300g shrimp, cashew 100g, onion 1 root, and 3 slices of ginger.
Seasoning:
1. salt 1/4 teaspoons, rice wine and starch each 1 teaspoon, and half an egg white.
2. Half cup salad oil, 1/4 teaspoons salt and pepper.
Steamed salmon
Exercise:
1. Salmon must be alive (if it is wild, it is best), and the weight of the fish is about 500 grams.
2. Let the fish seller help you scrape the scales clean, and don't cut off the fins. Cleaning the internal organs is because salmon stings are easy to get hurt by washing themselves.
3. Go home and rinse with water. Put it on a plate for later use.
4. Draw three horizontal stripes on the back of the fish with a knife, so that it is easy to taste when steaming. Row both sides.
5. Prepare ginger slices, shallots, yellow wine and steamed fish (which are available in steamed fish supermarket).
6. Put ginger slices on the bottom of the basin, in the belly of the fish and on the back of the fish, sprinkle a little 500 grams of yellow wine on the fish, put 5 tablespoons of steamed fish material, put a little chicken essence in the onion, and don't put water.
7. put water in the pot, put a bracket and put fish. Steam on high fire for 20-30 minutes, and don't open the lid immediately within 5 minutes. Steamed fish need not be turned over. You're finished. This fish juice is tender, smooth, light and delicious.
Fried spring rolls
Ingredients: 800g shredded pork, 8 eggs, 350g flour and 300g leek.
Accessories: soy sauce 50g, refined salt 10g, water starch 70g, vegetable oil 2kg (actual dosage is 250g).
Method: (1) Cut the green leek into 2 cm long sections; Put the shredded pork into the basin; Sizing with refined salt and water starch, putting the meat into a warm oil pan, taking out the drained oil, putting it into the pan, adding soy sauce, refined salt and leek, and frying it into spring roll stuffing. (2) Beat the eggs into a small pot, add flour and water to make a thin paste, and spread it into 10 skin with a frying spoon, with half and half for later use. (3) Put the skin on the chopping block, roll it into stuffing, put batter at the sealing place, and seal it to make 20 green rolls for later use. (4) Put oil in the pot. When it is 60% to 70% hot, add spring rolls, fry until golden brown, and take out.
Features: golden color, salty, crisp and delicious, and delicious stuffing.
Key to making: pay attention to the sticky mouth when making spring rolls, otherwise the pot will explode easily. When frying spring rolls, the oil temperature should not be too high, otherwise the spring rolls will not be fried thoroughly and will be easily fried.
Stir-fried lily with celery
Raw materials:
Celery, lily, cashew nuts
Seasoning:
Jiang Mo, oil, salt, chicken essence and sesame oil.
Exercise:
1, sliced celery, sliced carrot and two lilies.
2. put a little salt and oil in the water, blanch celery and carrot, and let it cool for later use.
3. Put cashews in cold oil and fry slowly until golden brown.
4. Leave oil in the pot, add Jiang Mo and stir-fry until fragrant.
5. Stir-fry celery and carrot slices.
6. Pour in the lily and continue to stir fry, adding a little salt.
7. Finally, add fried cashews, add chicken essence, thicken, and pour a few drops of sesame oil.
8, out of the pot.
Ping Chunlei (crispy pork slices)
Main ingredients:
Pork tenderloin 150g, crispy rice 75g, magnolia slice 25g, bean sprout tip or spinach core 25g, mushroom 15g.
Seasoning:
250g of big oil vegetable oil (actual consumption 50g), onion 15g, ginger 8g, garlic 5g, soy sauce 25g, a little salt, vinegar 13g, starch 25g, sugar 10g, egg 1, monosodium glutamate 3g and a proper amount of soup.
Exercise:
( 1)
Slice the meat slices horizontally, mix them with a little cooking wine and salt, and paste them with egg paste. The shell broke into pieces. Magnolia officinalis slices are sliced horizontally. Wash mushrooms thoroughly with water, blanch them with boiling water, and then rinse them with cold water. Pick the tip of the bean sprouts. After the onion is cut longitudinally, it is cut into 2 cm long sections. Slice ginger and garlic. Wet starch is made of egg white paste.
(2) Heat the frying spoon and pour in the big oil. When the oil is hot, smooth the sliced meat, then take it out, control the oil removal, leave a small amount of oil in the spoon and add onion, ginger and garlic, stir-fry the magnolia flower slices and mushrooms for a few times, then pour the soup into the spoon, and put the meat slices into the spoon after the soup is boiled.
(3)
While thickening, use another spoon to heat the vegetable oil to 70%, fry the crispy rice until yellow, take it out and put it on a plate, and pour some boiling oil on it. Serve the fried crispy rice with thick juice, and pour the sliced pork soup on the crispy rice. At this moment, there was a crisp squeak.
Features:
Crispy crispy rice crust, fresh and tender meat slices, sweet and sour juice.