What do Beijingers eat for New Year's Eve? Answer 1: jiaozi, of course.
Answer 2: We mainly eat jiaozi, and we can use dates, peanuts, longan, chestnuts, Chinese cabbage and other dumplings as stuffing. Followed by meat and vegetables. Finally, drinking.
Answer 3: chicken, duck and fish. Jiaozi. Mainly to eat a mood!
Dinner on New Year's Eve is called New Year's Eve. New Year's Eve is very important. Many places are also called New Year's Eve? Family entertainment? This is an important family banquet.
In the past, in Beijing and Tianjin, people usually cooked rice, stewed pork, beef and mutton, stewed chicken, and then cooked a few stir-fry dishes to make a New Year's Eve dinner. In Shaanxi, there are four big markets and four big markets, four big markets are stir-fried dishes and cold dishes, and eight big markets are mainly stewed vegetables and cooked food. The New Year's Eve dinner in southern Anhui is more abundant. Only meat dishes include braised pork, tiger skin, meatballs, moo Shu pork, steamed pork, braised pork, pork liver, pork heart, pork belly products, as well as all kinds of fried pork slices and shredded pork.
What is the New Year's Eve dinner in eastern Hubei? Three steams? 、? Three cakes? 、? Three tablets? . ? Three steams? Steamed whole fish, whole duck and whole chicken; ? Three cakes? It is fish cake, meat pie and mutton cake; ? Three tablets? It's fish balls, meatballs and lotus root balls. In Harbin, ordinary people fry Ba, 10, 12 and 16 dishes, and the main ingredients are chicken, duck, fish and vegetables.
Gannan New Year's Eve 12 dishes. What are some places in Zhejiang? Ten bowls? Excuse me? Everything is perfect? The colors are mainly chicken, duck, fish and various vegetables. Nanchang, Jiangxi generally has dishes above 10, and the locals pay attention to four cold dishes, four hot dishes, eight big dishes and two soups.
What do Beijingers eat for New Year's Eve? Next, I would like to introduce you to the delicious food that Beijing New Year's Eve must eat.
Beijing steamed green radish
Material: 300 grams of green radish.
Accessories: steamed fish with soy sauce, corn oil, pepper, scallion and wolfberry.
Production process:
1. First, peel the green radish and prepare the peppers and onions.
2, shredded green onions, green radish slices for use.
3. Put the sliced green radish on a plate and decorate it with a few slices of May Delaere.
4. Steam in an open steamer for 8 minutes.
It's time to take out the plate and pour it with steamed fish and soy sauce.
6. Put shredded onion on the radish.
7. Burn some pepper oil with a frying spoon.
8. Sprinkle on shredded onion while it is hot.
Beijing sweet and sour sparerib
Ingredients: pork chop 350-400g, water, half an egg, 3 tablespoons corn starch.
Seasoning:
Sweet and sour juice: 4 tbsps of white sugar, 3 tbsps of rice vinegar, 2 tbsps of cooking wine, 2 tbsps of soy sauce 1 tbsps of clear water, 2 tbsps of water starch 1 tbsps of Jiang Mo 1/2 tbsps of chopped green onion 1/2 tbsps.
Pickled pork chop: soy sauce 1 tsp, oil 1 tsp.
When frying, use: 1 teaspoon of chopped green onion, 1 teaspoon of minced garlic, and appropriate amount of oil.
Exercise:
1. Pour the white sugar and rice vinegar into a bowl and stir well until there are no sugar grains.
2. Continue to add cooking wine, soy sauce, water and water starch.
3. Then add Jiang Mo and chopped green onion.
4. Stir well with a spoon, and the bowl juice will be ready, which is the old sweet and sour juice.
5. Pour pork chops and appropriate amount of water into the pot, and bring to a boil over high fire to remove excess blood foam.
6. Take it out and arrange it, rinse it with warm water and drain it. Add eggs and 1 tsp soy sauce, and grab them evenly with your hands to taste.
7. Add corn starch and 1 tablespoon oil.
8. Grasp it evenly with your hands.
9. Heat the oil in the frying pan and set up a chopstick to test the oil temperature. When small oil bubbles appear at the bottom of the pot around chopsticks, the oil temperature is just right.
10. Fry the steak until it changes color, and then take it out. At the same time, turn the meat to low heat according to its ripeness.
1 1. The first frying is finished.
12. Re-fire the wok, put the fried seeds into the wok and fry once. 15 seconds later, take them out and drain the oil.
13. Put a little oil in the wok. When it is 60% hot, add chopped green onion and minced garlic.
14. Pour in the prepared sweet and sour juice and keep stirring with a shovel.
15. After the soup is thick and transparent, put it into the sub-row.
16. Turn over quickly and let the soup be wrapped on the ribs.
Chrysanthemum pomegranate chicken symbolizes family happiness.
Material: two pipa legs
Ingredients: mushrooms, horseshoes, winter bamboo shoots and broccoli.
Seasoning: light soy sauce, oyster sauce, yellow wine, sesame oil, pepper powder, about four eggs each.
? Production method:
1, boneless and peeled chicken legs, and chopped pomegranate seeds together. Blanch mushrooms and winter bamboo shoots and cut them into the same size. Peel horseshoes and ginger and cut them into the same size for later use.
2. Put some wet starch in the egg, and then clean up the foam on the surface for later use.
3, the pot is hot, put a little oil in the pot, then turn off the fire, put the egg liquid down and quickly turn it into a cake, and the fire burns the bottom of the pot evenly.
4. After the egg skin is cooked, lift it from the edge with your hand, and hold it aside with your other hand, and the whole egg skin will come out.
5. Don't brush the peeled pot. Pour some oil and heat it. Stir-fry the chicken until it is medium-cooked.
6. Add winter bamboo shoots, horseshoes, mushrooms and Jiang Mo, stir-fry over high fire, then stir-fry with yellow wine, soy sauce, oyster sauce, pepper and sesame oil, and stir-fry the stuffing with a little sauce.
7. blanch the celery stalks, then pull off the tendons to use as a rope for later use.
8. Put a proper amount of stuffing in the middle of the egg skin, then lift it around and carefully tie it with celery sticks.
9. After binding, steam it in a pot for three to five minutes, and blanch some broccoli when steaming. After steaming, put it on a plate with broccoli, put some chicken soup or water in the wok, add a little salt and sugar, hook a glass sauce and pour it on the pomegranate chicken.
Mushroom ball
Ingredients: 300g pork stuffing, 2 mushrooms and 4 lotus roots.
Seasoning A: 2 slices of ginger, 3 onions, 2 tablespoons of soy sauce, 0/4 tsp of salt, 0/4 tsp of yellow rice wine, 0/4 tsp of black pepper, 0/8 tsp of seasoning powder, 2 tsp of corn starch and 0/0 of sesame oil. Seasoning B: 1/2 tbsp oil, 1/2 tbsp sugar, 2 tbsp soy sauce, and appropriate amount of water starch.
Exercise:
1. Prepare materials.
2. Chop the lotus root and mushrooms separately.
3. Soak onion and ginger in onion and ginger water and add them to the meat several times.
4. Season with salt.
5. Add soy sauce and mix well.
6. Add seasoning powder and stir well.
7. Add black pepper and mix well.
8. Add corn starch and mix well.
9. Add lotus root and mushrooms and mix well.
10. Add sesame oil and mix well again.
1 1. Squeeze out the meatballs by hand and put them on a plate.
12. Boil the water in a steamer, put the meatballs in, steam for 10 minutes and take them out.
13. Add oil, sugar, soy sauce and water to the pot.
14. Burn until saccharified and thicken with water and starch.
15. Pour thick soup on steamed meatballs while it is hot.
16. Sprinkle with chopped green onion.
Dried cabbage
Ingredients: 6 pieces of Chinese cabbage (leaves only)
Sauce: nine spoonfuls of aged vinegar, nine spoonfuls of honey, three spoonfuls of sesame sauce, one spoonful of sugar, one spoonful of salt and one spoonful of monosodium glutamate.
Exercise:
1. Wash and dry the cabbage, and tear the leaves into small pieces by hand.
2. Add the aged vinegar and sesame paste into the bowl and stir with a small spoon to make it sticky.
3. Add honey, sugar, salt and monosodium glutamate and continue to stir evenly until it is very sticky.
4. Add cabbage leaves and stir well.