Seafood as a family reunion dinner in drop-dead gorgeous, naturally, we should not be too careless. We should eat something good during the New Year! Isn't it just this once a year? So I'm going to buy these seafood:
abalone
Although abalone looks tall, the price is actually not too expensive. Generally, Chinese abalone costs more than ten yuan, and I plan to buy nine abalones. Eight are simply steamed, and the remaining one is paired with other seafood for a seafood family photo.
Steamed abalone is very simple. Generally, I make it like this:
Wash the live abalone with a brush, then gouge out the abalone meat with a knife, remove the black viscera and wash it.
While changing the abalone meat into a cross knife, wash the abalone shell into a boiling water pot, blanch it and take it out.
Put the abalone meat with the changed knife in the shell, add some ginger slices and a few drops of cooking wine, steam it in a steamer, steam it in abalone for 5-6 minutes and take it out.
Remove the ginger slices from the steamed abalone, drizzle with steamed fish soy sauce, code with shredded onion, and heat the oil for a shower.
Nowadays, abalone is mostly farmed, but the taste and taste are reasonable. After all, family members don't eat it often. Generally, nine abalones 100 is more than RMB, which is acceptable.
Sea cucumber, conch, scallop, shrimp, mullet (or squid) and bird shell.
There is a big dish on the dinner table of my family's New Year's Eve, which is basically necessary every year. It is a family portrait of seafood stewed with various seafood. This is also our traditional old dish, which belongs to a necessary dish at a banquet. I usually make this dish like this:
Cleaning the ingredients: cut the sea cucumber into long strips, slice the conch into thin slices to remove mucus with salt, clean the shrimps, cut the mullet into cross knives, clean and wash the bird shells, and slice the abalone into thin slices.
Processing ingredients: after marinating shrimp and fish fillets, add egg white and water starch to size and lubricate oil. Blanch conch slices, sea cucumber, abalone slices, mullet flowers and bird shells in slightly bubbly water at the edge of the pot, take them out, and quickly cool them for later use.
Stewing: add oil to saute chives, ginger and garlic, blanch and stir fry the oily ingredients. Mix a bowl with cooking wine, pepper, soy sauce, sugar, salt and water starch, and pour it into the pot to make the ingredients covered with sauce.
Features: This dish is rich in seafood varieties, and its taste is extremely delicious. Every bite can taste different seafood. It is a very popular dish.
The consumption of these kinds of seafood is not large, and the most expensive is sea cucumber! Generally, one piece costs about 20 yuan, and buying two pieces is enough. Just buy as little as others, but generally you will buy more conch and shrimps, because the jiaozi for the New Year's Eve dinner is also made of them. The cost of this dish is also around 100 yuan.
Carp or turbot
The live fish that can be bought years ago are basically these two kinds of fish that are mainly cultured. There must be fish on the Chinese New Year table, and it must be the whole fish on the table, in order to show wealth and fish. This kind of live fish is basically used for steaming. Steamed fish is my specialty. Let's see how I make it:
Cleaning the ingredients: kill the live fish, clean the gills, viscera and scales, and put a flower knife on the fish.
Pickling: Take a large piece of onion and ginger, squeeze out the juice by hand and smear it on the fish. Add cooking wine and pepper to marinate the fish for a while.
Steaming: put the fish into the pot after the steamer is started, generally steam for about 6-8 minutes, and turn off the fire when the fish's eyes turn white and bulge. Take out the fish, secrete the soup, and pick up the onion and ginger.
Oiling: code the fish with chopped green onion, pour hot pepper oil on it while it is hot, and pour steamed fish soy sauce along the edge of the plate.
Features: The fish is fresh, tender and sweet. When you eat it, you can get the most delicious taste of the fish by dipping it in steamed fish soy sauce.
Generally, the market can be a little more expensive than before, but I always buy them in the early morning of the 31 ST, which is normally more than 30 kilograms, and a fish is about 50-60 yuan.
We also have a tradition here for the New Year, that is, we need to "blow up oil" before the New Year. Generally, many other fish will be bought at home, such as yellow croaker, laoban fish, Spanish mackerel, and partial-mouth fish, which were fried years ago and kept for consumption during the Chinese New Year.