The Spring Festival is getting closer and closer, and I can count it on my ten fingers.

I remember when I was a child, the ten days and a half before the Spring Festival were the happiest, because at this time, my mother almost never went to far places to do work, she was always at home. Then I would clean the whole house with my mother, clean the windows and doors,

Sweep the floor, clean the stove, etc.

I will also go shopping with my mother for the New Year, choosing melon seeds, candies, Spring Festival couplets, and ordering firecrackers. The happiest time is spent in looking forward to the Spring Festival.

I still remember that as the Chinese New Year is approaching, people from other places bring machines and come to our place to make rice crackers only during the Chinese New Year. I found this name online and it is called "fire torch" in our local area.

Then many people, especially those with children at home, would take out several liters and kilograms of rice from home and let them make "fire blowers". We children would gather around and couldn't get enough of it. When the rice was put into the machine, it magically transformed.

A long "fire blower" comes out, sometimes yellow and sometimes pink. A pound of rice can make a big bag, and those who eat the "fire blower" are instantly happier. The newly made "fire blower"

It's fragrant and crispy, one after another, and I can't stop. My mother is afraid that I will get angry, so she only makes half a catty of rice at most every year, and also stipulates how much I can eat every day. Now that I think about it, the more restricted I am.

The more valuable and delicious the food becomes.

At that time, at noon on New Year's Eve, after lunch, my brother and I began to tear off the old couplets from previous years, wipe the wall clean, and then paste the red and festive new couplets.

Mom and dad, on the other hand, are slaughtering chickens to worship gods and ancestors and prepare for the New Year’s Eve dinner.

We are from the Guangdong and Guangxi areas. On New Year's Eve, we all go to worship gods and ancestors. The meat used for sacrifice must be chicken, and it must also be a whole chicken-white-cut chicken. So for us, white-cut chicken has been the most important thing since we were young.

A dish that has a sense of festive ritual. No matter how rich and abundant the meat is on the New Year’s Eve dinner, this dish will never change.

In our place, after the New Year's Eve dinner, you have to take a shower quickly and wash all the clothes, because you can't wash clothes or sweep the floor on the first day of the new year. The first day of the new year is the first day of the new year. Washing clothes and sweeping the floor will affect your wealth and luck.

Rinse it off, I believed it when I was a kid, haha.

But when I grow up, I will still do it. After all, it comforts me and has nothing to do with superstition.

Then they will start to watch the Spring Festival Gala, chat, eat melon seeds, barbecue, and prepare a large bundle of firecrackers in advance, waiting for the bell to ring at 12 o'clock in the morning. At that moment, every house will ring on time

The sound of firecrackers, crackling, welcoming the first second and minute of the New Year, the New Year and the new atmosphere, everyone is looking forward to the new year when all their wishes will come true!

Having said so much, in fact, my mission is to share delicious food and assist you in your New Year’s Eve dinner. Here are some big dish recipes, which are all dishes that can definitely match the strong aura of the New Year’s Eve dinner. They are delicious, simple, and extremely high-end!

Here we share 12 dishes, including meat and vegetables, soups and children’s meals, which will satisfy the whole family!

Ingredients: 1 free-range chicken, 1 ginger, 1 handful of green onion, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of salt, ice water (use cold water if not available) Steps: 1. Clean the chicken and stuff the chicken feet into the belly.

2. Put water in the pot, the amount of water should be enough to cover the whole chicken. Put 3 slices of ginger and green onions in the water. Do not put the chicken. Boil the water first.

4. Hold the chicken head, put the whole chicken into the water for 5 seconds, lift it up, and repeat 2 times, a total of 3 times or so.

5. Then put the chicken completely into the water and cook over medium-high heat for 5 minutes without covering it.

6. Turn off the heat, cover the lid and simmer for 60 minutes. The chicken bones produced during this time will be slightly bloodshot. If you want to avoid bloodshotness, you can extend the cooking and stewing time appropriately.

7. Immediately soak the stewed chicken in ice water for 10 minutes, once cold and then hot, to make the chicken taste more crispy and tender.

8. While soaking the chicken, prepare the dipping sauce. Chop the green onion and mince the ginger into minced or puree. The more chopped it is, the easier it is to get the flavor. Mix the ginger and green onion evenly. Whether the dipping sauce is good or not determines the success and success of the white-cut chicken.

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9. Heat oil in a pan, with the same amount of chopped green onion and ginger, and heat it to about 100 degrees. You can insert chopsticks into the oil pan. If small bubbles appear, the temperature is about 100 to 120 degrees.

Then pour the oil into the bowl of ginger and scallion from the pot, and with the sizzling sound, the aroma of ginger and scallion is stimulated.

10. Add appropriate amount of salt and soy sauce to the ginger and green onion bowl, adjust the saltiness according to personal taste.

11. Chop the chicken that has been soaked in ice water. When chopping, you must have sharp eyesight and quick hands. Cut it with one knife. Do not chop a piece of meat several times and wait for a while to eat the broken and shapeless chicken.