Cantonese New Year's must-do 12 dishes include stewed chicken soup with chestnuts and peanuts, boiled chicken, boiled shrimp, roasted goose, braised pork with taro, stir-fried pork with celery, diced cashew nuts, steamed fish, stir-fried mushrooms, sweet and sour pork ribs, lettuce in seasonal oyster sauce and glutinous dumplings with red bean paste. Here are the necessary cooking methods:
First, the white-cut chicken
1, first prepare a three-yellow chicken and clean it, then put the processed three-yellow chicken in the pot for two or three minutes, preferably three in and three out to iron the chicken skin tightly, add a proper amount of salt, then put the gardenia for a few minutes, and finally put the chicken in a low fire for 20-30 minutes.
2. After the chicken is cooked thoroughly, it can be fished out, and the fished chicken will be soaked in ice water for a while, so that the chicken will taste more tender.
3. After the chicken is ready, you can prepare the dip. First, make the onion and ginger into powder, put it in a bowl and pour hot peanut oil. When it is hot, pour in the right amount of chicken powder and salt and stir well.
4. Finally, drain the chicken, cut it into small pieces, and put the dipping sauce on it to enjoy.
Second, boiled shrimp
1. First, treat the shrimps, cut off the spikes and beards, then boil water in the pot and add ginger, onion, salt and a little high-alcohol liquor.
2, cook for a few minutes, wait until the ginger onion is cooked, then put the shrimp in and cook it, and the shrimp can be boiled until it is red.
3. Remove the blanched shrimp from the cold water, drain the water and put it on the plate. Finally, cut some ginger and garlic, pour some hot oil on the shrimp, add steamed fish and soy sauce, and finally sprinkle with coriander and mix well.