Ingredients: carp 1, salt 1/4 tsp, and proper amount of flour; Ingredients: 50 grams of pickled mustard tuber, mushrooms, winter bamboo shoots and peas, and 0/00 gram of pork belly powder/kloc; Half an onion, 2 slices of ginger and 3 cloves of garlic; Seasoning: 1+ 1/2 tablespoons Pixian bean paste, 2 tablespoons cooking wine, 1/2 tablespoons light soy sauce, 1/2 tablespoons light soy sauce; White pepper 1 4 teaspoon, water 1 teaspoon, sugar12 teaspoon, balsamic vinegar1teaspoon.
Production method:
1, fish scales, internal organs, with oblique knife on the face. Rub 1/4 teaspoons of salt in your hands and apply it to the surface and stomach of the fish.
2. Cut the onion into chopped green onion, and chop the ginger and garlic. Dice mustard tuber, winter bamboo shoots and mushrooms for later use.
3. Dip a layer of powder on both sides of fish.
4. After the oil in the pot is heated, add the fish and fry until golden on both sides.
5, put a little oil in the pot, first add minced meat and stir fry until the oil is exhausted, then add onion, ginger and garlic and stir fry.
6. Add diced mushrooms, diced bamboo shoots, diced mustard tuber and peas and stir well.
7. Add the bean paste and stir-fry the red oil.
8. Add water, soy sauce, soy sauce, cooking wine, white pepper, sugar and balsamic vinegar to boil.
9. Add fried fish and simmer for 20 minutes. You can turn the fish once in the middle and cook until there is a small amount of soup left.
Second course: beggar chicken. On New Year's Eve, a chicken is indispensable on a sumptuous dinner table. On New Year's Eve, chicken is the first dish for dinner in many places, because it means good luck. There must be a chicken on the Chinese New Year's dinner table, because "eating chicken begins". The local Hakkas in Guangzhou worship God, regard chickens and geese as the "firstborn", and all choose "take the chicken", which means that they are living fiercely.
Ingredients: a chicken (about 500g), 50g pork, 25g sprouts, 0/0g pickled pepper/kloc-,0/5g lettuce/kloc-,and 6 fresh lotus leaves. Accessories: soy sauce 20g, cooking wine 20g, pepper 2g, ginger 10g, onion 10g. Production method:
1. Wash and drain the broiler, remove the head, wings and claws, and remove the leg bones; 2. Use soy sauce, cooking wine, pepper, ginger and onion to evenly spread on the inside and outside of the chicken and marinate it for taste; 3. Pork, sprouts and pickled peppers (with pedicels and seeds) are finely cut; 4. Put the wok on the fire, put the pork on the fire to get blood, cook soy sauce and cooking wine, add sprouts and pickled peppers, and stir evenly to make stuffing; 5. Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, a total of six layers, then wrap it tightly with hemp rope, then paste it with mud, bake it on charcoal fire until it is dry, peel off the mud and pour out the stuffing. Cut the chicken into strips, put it in a horizontal plate, and insert stuffing and lettuce at both ends of the plate.
Third course: shrimp with salt and pepper. People in Guangzhou like to eat seafood, and shrimp will be an auspicious dish for the New Year, such as boiled shrimp and fried shrimp, because shrimp means laughing and laughing every day. A shrimp in the New Year makes you laugh and be happy every year.
Ingredients: fresh shrimp 1 kg, 5 garlic, pepper 1 piece (chopped), onion 1 piece (cut), 50 g cornmeal, 3 teaspoons of sea salt.
Production method:
1. Cut off the feet and head of the shrimp, then blanch it in water and dip it in raw powder.
2. After heating a pot of oil, fry the shrimp in the oil pan until it is 80% cooked, and then take it out quickly, because the shrimp will be cooked soon.
3. Leave 1 tbsp of oil in the original pot, turn on the fire, add garlic and stir-fry until fragrant, add onion, pepper and shrimp and stir-fry for about 1 min, then add sea salt and stir-fry until even before serving.
The fourth course: Kung Pao Rice Cake. The rice cake, also known as "rice cake", is homophonic with "high year by year", which means that people's work and life are improving year by year. As a kind of food, rice cakes have a long history in China.
Ingredients: rice cake, carrot, peanut, chopped green onion, pepper, pepper, soy sauce, vinegar, cooking wine, sugar, salt, chicken essence and water starch.
Production method:
1. Rice cakes, diced carrots and fried peanuts once.
2. Mix the seasoning into a bowl of juice.
3. fry the rice cake with a small torch until golden brown, and stir-fry the pepper and pepper.
4. Stir-fry carrots, pour a bowl of juice after rice cake, wait until the juice is thick, and finally add peanuts.
The fifth course: jiaozi with celery and pork. In China folklore, eating "jiaozi" on New Year's Eve is an important feast that no food can replace. "jiaozi", also called "Jiaozi" or "Joule", means the alternation of old and new, and it is also a must-eat feast food. Eating jiaozi means "making friends when I was young", while "Zi" means "Zi Shi", which is homophonic with "Jiao" and means "Happy Reunion" and "Good luck". In addition, jiaozi, which is shaped like an ingot, has the auspicious meaning of "making a fortune" when eating jiaozi in the New Year.
Required ingredients: pork, celery, sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce and salt.
Production method:
1. Chop pork into mud, add sesame oil, chopped green onion, ginger powder, pepper powder, spiced powder, soy sauce and salt, and stir evenly in one direction.
2. Wash celery;
3. Cut the celery into dices, and squeeze the water in the celery into a bowl with gauze or directly by hand for later use. Squeeze as hard as possible, or the side stuffing will be too thin to wrap. )
4. Put the chopped and squeezed celery into the meat stuffing and stir it fully in one direction. If the process is too dry to stir, you can add a little fresh celery water.
5. After the dough is mixed, simmer for a while, knead the kneaded dough into strips and cut it into preparations with a hob;
6. Sprinkle a thin layer of medicine and flatten it by hand;
7. Roll the dumpling skin with a rolling pin;
8. Put the stuffing into the skin and knead it on the opposite sides;
9. Knead the two sides separately;
10, jiaozi wrapped it. Point to avoid the trouble of adding water again.
The sixth course: Chaos. Eating wonton in the New Year takes its original meaning. According to legend, Pangu split the heavens and the earth, making "the light and clear air floating up into the sky and the heavy and turbid air into the earth", ending the chaotic state and making everything in the universe exist. Then take the homonym of "wonton" and "mud hoard" to indicate that the food is full.
Ingredients: fish 80g, shrimp 80g, pork stuffing 80g, thin wonton skin 240g, coriander 1, onion 1, wine 1 teaspoon, salt 1 teaspoon, a little pepper, sesame oil 1/2 teaspoons, and egg white 650. Production method: 1 surimi; Drain the shrimps and chop them for later use. Chop minced fish, shrimp paste and pork stuffing, and then add seasoning (1) to make stuffing. 3 put a little stuffing in each wonton bag, knead it into official hat wonton, and then cook it in boiling water until it floats. 4 Seasoning (2) Mix well and put in a bowl, then add the cooked wonton, and finally sprinkle with washed and chopped parsley and chopped green onion.
This concludes the introduction of what to eat during the Spring Festival and what to eat during the Spring Festival. I hope it will help everyone. It is the best thing for families to have a reunion dinner together during the Spring Festival.