If I want to say where the food is, I really can't say it well. My hometown is Qinhuangdao. There should be the shadow of Shandong cuisine and the stew of Northeast cuisine.
My family had lunch today, but I cooked several dishes. They are all dishes that are not often cooked at home. There are sea cucumber with scallion, abalone slices with green sauce, leek and egg noodles, and improved alfalfa meat.
Fried sea cucumber with scallion is Shandong cuisine. My approach is to learn from the practice of Lao Fangu, the master of state banquet. This onion sea cucumber is the first time in many years that it has appeared on our family's dining table. The sea cucumber I used was brought by my mother's elder sister and second aunt during the Spring Festival. Look at the package. It says Icelandic sea cucumber, but the package is beautiful. But I look like a Canadian red ginseng. Not small, the skin of ginseng is bare without thorns, and the meat of ginseng is quite thick. The practice is to cut the scallion into pieces, fry it in oil, not too soft, and then steam it in a pot with oil and scallion. It is to make the onion more fragrant. After that, you should boil the sea cucumber in water. Stir-fry the sea cucumber with hot oil, then stir-fry the sugar color in the pot, and stir-fry the sea cucumber evenly in the pot. At this time, the sea cucumber is shiny and shiny, and then the clear soup is added. Add salt and sugar to simmer the sea cucumber, then put the steamed onion in, stew for a while, thicken, take the pot and put it on the plate. The onion is fragrant, and the sea cucumber is soft and glutinous.
Braised abalone slices in green is a dish I often cooked when I worked in a restaurant many years ago. But it is seldom done at home. Abalone is also the kind of Dalian abalone chilled in bags. This dish is Cantonese. Green is made of broccoli and garlic. Wash abalone, shell, slice and add light soy sauce. Abalone juice made of oyster sauce, monosodium glutamate, sugar and chicken powder, of course, the seasoning at home and in restaurants is definitely different. However, it tastes good. Abalone is soft and tender, and the sauce is sweet and fresh. Broccoli is rich in garlic, crisp and refreshing.
It is our local practice to spread eggs with leek noodles and fish. Choose seasonal noodle fish. Mom bought a few pounds of frozen food at the freshest time, and of course she lost some freshness. Besides, the noodle fish is not as soft as it was then. Mom means fried leeks, eggs and noodle fish. In that case, the noodle fish must be very broken. It's better to change it into an egg roll, which comes neatly, and the meaning of the round cake is also very good, round! Chop leek and grind it. Add salt to the bottom of the beaten egg liquid, blanch the noodle fish to remove the fishy smell, put it in the egg liquid, put it in a pot, put it on a big fire and spread it on a small fire. Sweet eggs first, noodles first. The fragrance of leeks is all blended in a dish of children's vegetables. Noodles are white, eggs are golden and leeks are green. This is a dish with both value and taste!
Alfalfa grass meat, this dish is usually cooked in our family, garlic sprouts, fungus, eggs, sliced meat and carrots. This time, I also learned the practice of Lao Fangu, without garlic moss and carrots. But spinach. Sizing the meat slices at the bottom, frying them in oil to change color, and then taking them out of the pot. After the eggs are beaten, fry them with the bottom flavor until they are tender, and then put them aside. Then put the onion and ginger in another pot, add soy sauce to the meat slices and season with salt. Then add watered spinach, fungus and eggs, stir fry, and finally pour sesame oil out of the pot, which tastes surprisingly good. Auricularia auricula, eggs and spinach really match.
There are also cooked food on the table, Hua Kun's sauce trotters and Wu Ji's vermicelli sausages. These are the brand products of our local time-honored deli. There are also braised pork, stewed beef, braised chicken, my mother's specialty, and home-cooked stewed fish. The practice of these dishes is a great integration of our local cooking technology and the practice of northeast cuisine stew. A big table is filled. The family was very satisfied with the taste of the dishes and had a lively meal.
The taste of Chinese New Year is in the New Year's reunion dinner, in the laughter with family members, on the way home for wanderers, in the expectant eyes of parents. Although the years are quiet, everyone is looking forward to family reunion. Happy New Year to my friends! All the best.
My home is in the northeast ~
My family's New Year's Eve dinner is mainly based on Liao cuisine, supplemented by seafood. My mother and I made it together. Although it is not as gorgeous and novel as the senior chef in the hotel, it is because of that affection. Mom is very happy to cook New Year's Eve dinner with her daughter, and companionship is the longest confession. I wish my mother health and longevity.