Let's take a look at it next. Cantonese celebrate the New Year. Six delicious dishes on the table. The combination of meat and vegetables is nutritious and the whole family loves it!
1
Guangdong's boiled chicken is very famous at home and abroad, and it is a local specialty, so it is a must-have item on the dinner table on New Year's Eve. It means "good luck".
Recommended recipe: white-cut chicken
1. Prepare a Sanhuang chicken, wash it, then put the chicken in a pot and blanch it for two or three minutes, then blanch the chicken skin, add ginger, onion and salt, and the yellow mast will be more beautiful. Cook for a few minutes, add the chicken and simmer for 20 minutes.
2. Wipe it with chopsticks after cooking, and it will be cooked, and there will be no bloodshot. Take it out and soak it in ice for a while. It tastes tender.
3. Prepare dipping sauce: Chop shallots and ginger, pour hot peanut oil into a bowl, pour salt and chicken powder while it is hot, and stir well. Add a little sesame oil to make it taste better.
4. Take out the chicken after soaking for about eight minutes, drain the water first, then cut into pieces, cut into small pieces in half, and dip in the sauce for eating.
2. Potted vegetables
Potted vegetables are similar to chowder. In Zhuhai and other places, it is a must for the New Year, meaning "full pot".
1. Match according to your own preferences. Can be used to make things that ordinary family members like to eat, such as abalone, sea cucumber, goose web, boiled chicken, roasted meat, mushrooms, lotus root, flower mushroom, broccoli, radish and so on.
Next, let's deal with these dishes first. Cut lotus root and radish into hob blocks, remove the mushroom head, barbecue and cut into small squares, and cut the pre-cooked chicken into small squares. Cut the broccoli into small pieces.
3. Pour the water into the pressure cooker, add the lotus root and press for fifteen minutes. Boil the water in the pot, add a little salt, yellow wine and a little oil to brighten it up. Don't blanch for too long, just put it in and take it out immediately. Shrimp is also watered.
2. Next, pour a little chicken soup to remove the sea cucumber, put the sea cucumber into the pot, add two spoonfuls of abalone juice, and stew the sea cucumber for 5 minutes.
3. Make abalone juice again, pour appropriate amount of chicken soup, ham juice and abalone juice, add two spoonfuls of rock sugar water, add a little soy sauce to color, turn off the fire, pour appropriate amount of water starch to thicken it, and finally pour a little oil and mix well to make the color brighter.
4. Next, we should pay attention to placing potted vegetables. Put lotus root, radish and shiitake mushrooms at the bottom, put broccoli on top, and then add sea cucumber, prawn, roasted meat and shiitake mushrooms in turn. Finally, put the abalone on. Set the plate, drizzle with abalone juice, and the Cantonese-style pot dishes will be ready. Third, oil angle.
Oil pepper is a special snack in Guangdong, and it is an essential food for the Spring Festival every year. It means that the financial resources will be rolling in the coming year.
1. Stir-fry peanuts, cool, peel and crush. Stir-fry sesame seeds and shredded coconut with low heat. Put all the fillings together and stir well for later use.
2. Make water-oil skin first, first mix flour, lard, soft candy and eggs, then slowly add water and knead into a smooth and delicate dough, and let it stand for 30 minutes.
3. Make another pastry, knead it with flour and lard, cover it, then wrap it in water and oil, roll it into a rectangle, and fold it into a three-layer rectangle like a quilt. Repeat the dough twice, fold it in half once, roll it into a thin sheet of about 2 mm, and cover it with a round die to form a 6 cm long disc.
4. Take both sides of the disc, pinch a small corner, and add the stuffing. Then pinch the sides tightly, and then pinch out the lace.
The right foot must be locked, so that the shape is beautiful and generous.
5. When the oil temperature is 50% hot, fry it with medium and low fire until golden, take it out, or fry it again, the crispness will be more lasting, crisp and sweet.
4. Fish
Fish is one of the necessary dishes for every household in Guangdong, which means "more than one year".
Recommended recipe: steamed turbot.
1, Scophthalmus maximus eviscerate, scrape the mucus with the back of the knife, and then clean it. Put a flower knife on the fish fillet, prepare a white plate with two chopsticks on it, pat the fish fillet on the chopsticks to reduce steaming. When steaming, put a little ginger slices and a little shallots. Fresh turbot doesn't need pickling. You need to sprinkle a little salt, a little bottom flavor and a little white pepper to get rid of the fishy smell. Next, take the pot to boil water, and steam the fish in the pot for about six minutes.
2. Steamed fish needs colorful silk. Multicolored silk refers to a small piece of shredded ginger, shredded onion, onion leaf, red pepper and coriander. After cutting, soak it in water and roll it up.
After the fish is steamed, turn off the fire and stew for another minute. Pour the fish soup into a bowl, add the cut colorful silk, pour the hot oil, then put the steamed fish soy sauce into the pot, pour the steamed fish soup, add a little sugar, bring the soup to a boil, pour the soy sauce along the edge of the plate, and the steamed turbot is ready.
5. trotters
This dish is also a favorite auspicious dish of Guangdong people. It means getting rich is easy and everything goes well.
Recommended recipe: Braised pork hands.
1, it is best to choose the front leg of the pig's foot. After all the trotters are scraped clean, chop them into small pieces. Slice ginger and onion.
2. Put all the trotters, onions and ginger into the pot, then pour a bowl of water, and don't touch the trotters. Then pour in a little cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam inside, cook for about ten minutes, remove the water and wash it with warm water.
3, seasoning sauce, add a little tomato sauce, a tablespoon of sugar, a little yellow wine, a little water in a small bowl, stir well and set aside. 4. Add a little onion ginger, two or three star anises, one piece of cinnamon, three or four pieces of laurel leaves and six or seven dried peppers. Put the sauce in a pot, stir-fry over high fire until it melts, add the pig's hand after foaming, stir-fry evenly over high fire, add a spoonful of soy sauce after stir-frying, and stir-fry with soy sauce. Then add all the aniseed and continue to stir fry.
5. Add a big bowl of water, then boil it with high fire, add a little beer to deodorize it, and simmer for about an hour and a half.
Finally, sprinkle with a little edible salt, chicken essence and spiced powder, stir-fry evenly and put in a casserole. Sprinkle a little chopped green onion and a very delicious braised pig's trotters will be ready.
Six, goose
On Cantonese New Year's Eve or some important banquets with traditional customs, there is a goose dish, which means "continuation of children and grandchildren" and "continuation of kindness".
1. When the oil is hot, fry the goose. Fry both sides until golden brown. Blow all the fat off your skin. Put it aside for later use.
2. Stir-fry ginger slices and garlic until fragrant, then add a little lobster sauce, half a bowl of yellow wine, a bowl of soy sauce, a piece of soybean milk, two spoonfuls of milk puree, a rock sugar and a piece of dried tangerine peel, then pour in a bowl of water and bring to a boil. Put the goose in and stew for 20 minutes. When stewing, pour the sauce on the goose with a spoon, so that the goose can absorb the flavor of the sauce more evenly. Cook for 20 minutes before turning over. Then stew for thirty minutes.
3. After stewing, take out the goose meat, remove all the soup materials, then turn to high fire to collect juice, then turn to low fire, put the goose meat back in the pot and pour the sauce. The color is very red and bright, and it is cut into small pieces after cooling.