The New Year's Eve dinner can be said to be the most important meal for China people. How to eat and what to eat are the most important things in the Spring Festival.
So, what shall we eat in the annual Spring Festival?
It can be said that the delicacy of New Year's Eve dishes has surpassed the richness of the food itself, and it is deeply imprinted in the blood of China people, reflecting another kind of homesickness.
Fish is the protagonist of the New Year's Eve dinner.
Almost every household will have a plate of fish as a dish for the New Year's Eve dinner, which has been owned for more than a year with the meaning of "fish" in order to get off to a good start. I hope in the new year, I can earn a lot of money to meet my daily needs.
In addition, eating fish is not only because it has a good meaning, but also because it tastes delicious and has high nutritional value.
The Spring Festival is coming. Uncle Shuang specially prepared more than ten ways to cook fish for everyone. With this strategy, you don't have to worry about how to cook fish on New Year's Eve.
I divide these fish into steamed fish, braised fish, sweet and sour fish, stewed soup, heavy-flavored fish and so on. You can choose according to your own tastes and preferences.
First, steaming class
0 1 steamed bass
Ingredients: bass, shallots, ginger, lard, steamed fish, soy sauce;
working methods
After the perch is treated, it is washed, dried, cut several times on both sides, wiped inside and outside with a little salt, and marinated for more than 10 minute;
The belly of the fish is stuffed with ginger onions, and the fish is also sprinkled with ginger onions and poured with a little cooking wine. After the fire is brought to a boil, steam it in a pot for about 10 minute, and then steam it for 5 minutes after turning off the fire.
Remove the ginger slices from the onion of the steamed fish, pour out the soup from the plate, sprinkle with shredded onion and ginger, pour in the steamed fish sauce and pour in a spoonful of hot oil.
02 steamed wuchang fish
food
Wuchang fish, steamed fish soy sauce, onion, ginger, salt, white wine, pepper, pickled pepper, edible oil;
working methods
Removing cavities and scales from Wuchang fish, and washing;
Put a flower knife on the fish and marinate it with refined salt and white wine.
Slice part of onion and ginger, and shred the other part for later use;
Marinate onion and ginger slices in fish body and belly 10 minute;
Boil water in a steamer, add fish, steam on high fire for 7 minutes, and turn off the fire for 5 minutes;
Take out the fish, pour out the soup, and add onion and ginger and steamed fish soy sauce;
Heat oil in a wok, add pepper and stir-fry until fragrant;
Add a small amount of chopped pepper to the fish and pour hot oil on the fish.
03 Steamed Kaiping snapper
Composition:
Snapper, red pepper, coriander, salt, onion, ginger, steamed fish sauce, cooking wine;
working methods
Wash the chopped snapper, scrape off the black film in the belly of the fish, sprinkle with a little pepper, a little cooking wine and a little salt, and marinate for 10 minute;
Cut the red pepper into circles and shred the onion;
First, cut off the head and tail of the pickled bream and cut off the fins. The fish body is evenly divided into pieces with a thickness of 1 cm from the belly to the back of the fish. Be careful not to cut off the fish belly.
Put onion strips and ginger strips in the dish, put the cut fish into a triumphant shape, put the head in front, and put ginger strips and onion strips instead of fish tails;
Boil the water in the steamer, put it in the pan, cover the lid, steam the water for 5 minutes after boiling, and turn off the fire for 2 minutes;
Pick up onion strips and ginger strips, pour out the water in the plate, put in shredded onion and red pepper rings, and pour in steamed fish and soy sauce;
Pour hot oil on shredded onion and garnish with coriander.
Second, braise in soy sauce
0 1 Braised hairtail
food
Hairtail, coriander, oil, salt, onion, ginger, garlic, pepper, dried pepper, sugar, rice vinegar, braised soy sauce, soy sauce, cooking wine;
working methods
Thawing hairtail in advance, removing head, tail and internal organs, cutting into sections, and removing the black membrane on the belly of the fish;
Cut hairtail three times on both sides, cut onion into sections, slice ginger and saute garlic;
Heat the oil pan, fry the hairtail until both sides are golden, and take out the oil control;
Leave a little base oil, add onion, ginger, garlic, pepper and dried pepper and stir-fry until fragrant;
Add hairtail, pour cooking wine and rice vinegar, add 1 bowl of hot water, add light soy sauce, braised soy sauce, salt and sugar, bring to a boil with high fire, turn to low heat, cook hairtail to taste, and sprinkle with coriander.
Braised crucian carp
food
Crucian carp, oil, salt, onion, ginger, garlic, Pixian bean paste, pepper, sugar, rice vinegar, braised soy sauce, cooking wine, flour and starch;
working methods
Remove the scales, viscera, gills and black membrane of crucian carp, then wash and wipe off the water on the surface of crucian carp;
Cut a few knives on both sides of the crucian carp body and evenly wrap a layer of mixed powder;
Fry both sides of crucian carp until golden, and take out for later use;
Add onion, ginger, garlic and pepper and stir-fry until fragrant, then add Pixian bean paste and stir-fry red oil;
Add crucian carp, pour cooking wine, rice vinegar, soy sauce, sugar and salt, and then add a proper amount of hot water. After the fire is boiled, turn to a small fire to cook the crucian carp for taste;
Bake for about 15 minutes, collect the juice on high fire, take out the crucian carp, pour the juice on it and sprinkle with chopped green onion.
Third, sweet and sour.
Fried carp in sweet and sour sauce
food
Carp, onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, tomato sauce, salt, starch and flour;
working methods
After cleaning the carp, drain the water, cut a knife diagonally on both sides of the fish, and marinate it with pepper, soy sauce and a little salt;
Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for later use;
Mix starch and flour into paste and spread it evenly on salted fish;
When the oil is heated to 70%, lift the fish tail, fry the fish head in the oil first, then pour the oil on the fish, and then slowly put the fish into the oil pan after the batter is solidified;
When the fish is fried to golden brown, take out the oil control and put it on the plate for later use;
Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic until fragrant, then pour in the prepared juice, thicken with a little wet starch, and pour over the fish.
Fourth, heavy mouth (complex process) category.
0 1 boiled fish fillets
food
Grass carp, lettuce, bean sprouts, salt, white pepper, cooking wine, onion Jiang Shui, starch, egg white, dried sea pepper, pepper, bean paste, mustard tuber, ginger and garlic;
working methods
Cut grass carp into fillets, chop off the fish head, and make soup with the rest; Add salt, white pepper, onion, Jiang Shui, cooking wine and egg white to the fish fillets, mix well and marinate;
Boil lard to 60% to 70%, fry fish heads and bones until slightly yellow, pour boiling water, add onion and ginger, and stew for one hour; Stir-fried Zanthoxylum bungeanum and dried capsicum in oil, chopped on a chopping board, and fried bean sprouts and shredded green bamboo shoots with the remaining bottom to make the base material;
Stir-fry bean paste, minced ginger and garlic and pickled mustard tuber in an oil pan, pour in pre-cooked fish soup, boil and serve fish fillets;
Spread the cooked fish fillets on bean sprouts and shredded green bamboo shoots, put sea pepper and coriander on the side, and pour in hot oil.
02 fish with Chinese sauerkraut
food
Grass carp, pickled cabbage, egg white, cooking wine, pepper, pickled pepper, onion ginger, salt, chicken essence, red and green pepper,
working methods
Scales and viscera of grass carp are removed, then the fish head is chopped off, the fish is sliced with an oblique knife, and egg white, a spoonful of salt and cooking wine are added to marinate for 20 minutes;
Cut open the fish head, chop the fish bones and belly, cut sauerkraut into small pieces, cut red and green peppers into pepper rings, chop pickled peppers, cut onions into sections, and slice ginger;
Heat the oil pan to 60% heat, add half onion and ginger until fragrant, add fish head and bones and fry until the surface is slightly yellow;
Add boiling water, pour in a tablespoon of cooking wine, bring to a boil with high fire, skim off the floating foam, continue to cook with low fire until the soup turns white, remove the fish head and bones, and keep the soup for later use;
Stir-fry onion, ginger and pepper in an oil pan, then take out, add pickled pepper and sauerkraut in turn, stir fry, add the cooked fish soup, and boil over high fire;
After the sauerkraut is cooked, take it out and put it in a bowl. Sprinkle the fish fillets into the pot. After the fillets are cooked, pour them into a bowl together with the soup, pour a spoonful of hot oil and sprinkle with red and green pepper rings for decoration.
03 Duojiao Fish Head
food
Fish head, chopped pepper, salt, cooking wine, lobster sauce, chives, oil, garlic, ginger, steamed fish and lobster sauce oil;
working methods
Cut the fish head in half (chin connected); Wash inside and outside, marinate with salt and cooking wine 10 minute; Chop onion, ginger and garlic for later use; Cover the fish head with chopped pepper, minced garlic and Jiang Mo; Pour in steamed fish and soy sauce; Steam for about 15 minutes, turn off the fire and stew for 2 minutes; Pour hot oil on the fish head; Sprinkle with shallots.
V. Yellow croaker
0 1 dry fried yellow croaker
food
Yellow croaker, oil and salt, ginger, pepper, thirteen spices, cooking wine and starch;
working methods
Removing the head and viscera of yellow croaker, washing and draining; Add salt, cooking wine, thirteen spices, pepper and ginger slices, mix well and marinate for 20 minutes; Coating yellow croaker with starch; Heat the oil pan to 60% to 70% heat, add the yellow croaker and fry until it is solidified; Deep-fry the fish on both sides with low and medium heat, then remove and control the oil. You can also eat it with salt and pepper.
02 Scalded Yellow Croaker
food
Yellow croaker, onion, ginger, salt, soy sauce, cooking wine and mature vinegar;
working methods
Wash the yellow croaker, cut it with a knife, and sprinkle a little salt evenly for half an hour; Mash scallion and cut into sections, and slice ginger for later use; Hot oil pan, add salted yellow croaker and fry until golden on both sides; Add ginger slices and shallots; Pour in soy sauce, cooking wine and aged vinegar and a small glass of water; Stew slowly with low fire until the water is almost dry; Take it out of the pot and serve it. Garnish with shallots and red peppers.
Uncle Xiao Shuang sent an article about the method of fish soup before. Click this link (it is the right time to eat crucian carp in winter, which is not only delicious, but also nourishing) and you can see it.