If you still don't know what to do or how to do tonight's New Year's Eve dinner, here is a detailed recipe of Cantonese cuisine, which is very good, delicious and ostentatious. I hope you like it!
Seafood is indispensable for Cantonese New Year's Eve. The first course is to introduce the practice of boiling prawns.
Choosing shrimp is very important. Shrimp is the first choice because of its fresh and sweet taste, fleshy Q-bomb and rich nutrition. For example, bamboo tube shrimp (nine-section shrimp) and black tiger shrimp are good choices.
Raw materials:
2 kg of sea shrimp (depending on the number of people eating), cooking wine, ginger slices and salt.
Dip: soy sauce, garlic, millet and spicy (optional)
Exercise:
Boiling shrimp is very simple. Wash the shrimp and remove the shrimp line for later use.
Boil a pot of water, add ginger slices and cooking wine, add processed shrimp after boiling, add some salt to increase the bottom taste, blanch until it changes color and is cooked, and remove and control the water.
Chop garlic into minced garlic, chop millet, add soy sauce and salt, and stir well to make dip. Dip can be prepared at will according to your own preferences.
Without chicken, there would be no banquet. Guangdong people always have a chicken dish on the table no matter what the feast is. White-cut chicken is a good choice.
Preparation materials:
/kloc-fresh chicken, onion, ginger slices, salt and ice water within 0/2 kg.
Dip: onion, ginger, vegetable oil and salt.
Specific practices:
1. Find a deeper pot, pour water that can submerge the chicken, add onion and ginger slices, and bring to a boil.
2. Turn to low heat after boiling, so that the water in the pot bubbles slightly. Put the cleaned whole chicken in the pot and soak it for 30 seconds, then put it in the pot and soak it for 30 seconds before lifting it. After repeating for three or four times, put the chicken in the pot and soak it for about 25 minutes, and always keep the fire low.
How to detect that the chicken is cooked? Find a chopstick and insert it into the thick part of the chicken breast. The water flowing out is clear, not blood. Take out the chicken and let it cool.
3. Chop the shallots, pat the ginger into ginger sauce, then squeeze out the ginger juice by hand, add some salt into the shallots and ginger sauce and stir well, heat a spoonful of vegetable oil until it smokes slightly, pour it into the ginger sauce and stir well to get the ginger sauce!
Material preparation:
A lobster, 20g cheddar cheese, a little broccoli, a slice of pasta, a little onion, 50ml of whipped cream, a spoonful of salt, butter and flour.
Specific practices:
1. After cleaning the lobster, take out the lobster meat, cut it into balls, and cook the head and tail of the lobster with water for later use.
2. boil a pot of water. When the water boils, add broccoli and a little salt, cook it and put it around the plate. Boil the noodles with a little salt for 5-6 minutes, then take them out and spread them on the bottom of the plate.
3. Melt the butter in the pan, pour in chopped green onion and stir-fry until soft and slightly yellow, add lobster meat and stir-fry until fragrant, then pour in a spoonful of flour, stir-fry until lobster meat absorbs flour, pour in whipped cream and cheese and cook until it melts and becomes sticky, and add a little salt to taste.
4. Lobster head and tail are put on the plate, which means it has a head and a tail. Lobster meat is spread on pasta, surrounded by broccoli, and a lobster cheese pasta is finished.
Material preparation:
Squid 1-2 kg, Dutch bean 200 g, salt, peanut oil.
Specific practices:
1. Clean the peas, remove the silk from the side, boil the water, put the peas in the blanched water 1 min, and take them out for later use.
2. Cut the cuttlefish into small pieces, add peanut oil to the pot, heat, add cuttlefish and stir-fry for 1 min, then add Dutch beans, add salt and stir-fry evenly, and take out the pot.
Cantonese people can't eat without soup, but the old fire soup takes a long time. Let's make a fish head, cabbage and tofu soup for a change!
Materials:
Silver carp head or grass carp head 1, a little old tofu, baby dishes.
Salt, pepper, rice wine, oil, ginger slices, chopped green onion, coriander.
Specific practices:
1. Heat oil in a pan, add ginger slices and stir-fry until fragrant, add a little salt, add fish head and stir-fry until golden brown, and pour enough boiling water. Add enough boiling water at a time, not twice.
2. After the water is boiled, add white wine to enhance the flavor, and at the same time remove the fishy smell, then add tofu and baby vegetables, add salt and pepper to taste, stew until the soup is thick and white, and sprinkle some chopped green onion and coriander to serve.
There is meat and soup, and of course vegetables are indispensable. Bean sprout soup is light but not fresh, so it is very suitable for dinner.
Preparation materials:
Bean sprouts, chicken soup, salt, oil, preserved eggs, shredded ginger, carrots.
Specific practices:
1. Wash bean sprouts, cut carrots into rhombic pieces, boil them in boiling water 1 min and take them out.
2. Pour the stock into the pot, or replace it with thick soup treasure, then add bean sprouts, carrot slices, shredded ginger, preserved eggs, cut into small pieces and cook together. Finally, add salt to taste and pour a little sesame oil to eat.
Once again, I wish you all a happy New Year on 202 1 and all the best ~