Cantonese New Year's Eve dinner is the highlight of Chinese New Year. Every household is carefully prepared for good luck. Of course, every dish that can be served on the table, besides delicious, has a unique meaning.

let's take a look at it next. Cantonese celebrate the New Year. Six delicious dishes on the table. The combination of meat and vegetables is nutritious and the whole family loves it!

1. Chicken

Guangdong's boiled chicken is famous at home and abroad and is a local specialty, so it is a must-have item on the dinner table on New Year's Eve. It means "good luck".

Recommended recipe: white-cut chicken

1. Prepare a three-yellow chicken, wash it, then put the chicken in a pot and blanch it for two or three minutes, then add ginger, onion and salt, and the yellow mast will be more beautiful. Cook for a few minutes, add chicken and cook for 2 minutes on low heat.

2. Wipe it with chopsticks after cooking, and it will be cooked without blood. Take it out and soak it in ice for a while, so it tastes tender.

3. Prepare dipping sauce: mince shallots and ginger, pour hot peanut oil into the bowl, pour salt and chicken powder while it is hot, and stir well. Add a little sesame oil to taste better.

4. soak the chicken for about eight minutes, then take it out, drain the water first, then cut it into pieces, cut it into small pieces in half, and serve with dipping sauce.

2. Potted vegetables

Potted vegetables are similar to chowder. In Zhuhai and other places, it is a necessary thing for the New Year, which means "full pot".

1. Match according to your own preferences. Can be made of things that ordinary family members like to eat, such as abalone, sea cucumber, goose web, boiled chicken, roasted meat, mushrooms, lotus root, flower mushroom, broccoli, radish and so on.

2. Next, let's deal with these dishes. Lotus root and radish are cut into hob pieces, mushroom heads are removed, barbecue is cut into small squares, and pre-cooked chicken is cut into small squares. Cut the broccoli into small pieces.

3. Pour clean water into the pressure cooker, add lotus root and press for fifteen minutes. Boil the water in the pot, add a little salt, yellow wine and a little oil to brighten it. Don't blanch for too long, just take it out immediately after putting it in. Shrimp is also watered.

2. Next, pour a little chicken soup to remove the sea cucumber, put the sea cucumber into the pot, add two spoonfuls of abalone juice, and stew the sea cucumber for 5 minutes.

3. Make abalone juice again, pour appropriate amount of chicken soup, ham juice and abalone juice, add two spoonfuls of rock sugar water, add a little soy sauce to color, turn off the fire, pour appropriate amount of water starch to make it thicker, and finally pour a little oil and mix well, the color will be brighter.

4. Next, we should pay attention to placing potted vegetables. Put the lotus root, radish and mushrooms at the bottom, then put the broccoli on top, and then add the sea cucumber, prawns, roasted meat and mushrooms in turn. Finally, put the abalone on it. Set the plate, pour the abalone juice, and the Cantonese-style pot dishes will be ready. Third, oil angle

Pepper is a special snack in Guangdong, and it is an indispensable food during the Chinese New Year. It means that the coming year will be rich in financial resources.

1. Stir-fry peanuts, let them cool, peel them and crush them. Stir-fry sesame seeds and shredded coconut on low heat. Put all the fillings together and stir well for later use.

2. Make water-oil skin first, first mix flour, lard, soft sugar and eggs, then slowly add water and knead into a smooth and delicate dough, and let it stand for 3 minutes.

3. Make another pastry, knead the flour and lard, cover it, then wrap the pastry in water and oil, and roll it into a rectangle. Fold the dough twice, fold it in half, then roll it into a thin sheet of about 2 mm, and cover it with a round die to form a disc with a length of 6 cm.

4. Take both sides of the disc, pinch a small corner, and put the stuffing. Then pinch the sides tightly, and then pinch out the lace.

the right foot must be locked, so that the shape is beautiful and elegant.

5. when the oil temperature is 5% hot, fry it with medium and small fire until golden, take it out, or fry it again, so that the crispness will last longer, and it will be crispy, sweet and delicious.

4. Fish

Fish is one of the necessary dishes for every household in Guangdong, which means "more than enough every year".

Recommended recipe: steamed turbot

1. Scophthalmus maximus eviscerate, scrape the mucus with the back of a knife, and then clean it. Put a flower knife on the fish fillet, prepare a white plate with two chopsticks on it, and pat the fish fillet on the chopsticks to reduce steaming. When steaming, put a little ginger slices and a little shallots. Fresh turbot needs no curing. You need to sprinkle a little salt, a little bottom flavor and a little white pepper to remove the fishy smell. Next, take the pot to boil water, put the fish in the pot and steam it for about six minutes with high fire.

2. Steamed fish needs multicolored silk. Multicolored silk refers to a small piece of shredded ginger, scallion, scallion leaf, red pepper and coriander. After cutting, soak it in water and roll it up.

3. After the fish is steamed, turn off the fire and stew for another minute. Pour the fish soup into a bowl, add the cut multicolored silk, pour the hot oil, then put the steamed fish soy sauce into the pot, pour the steamed fish soup, add a little sugar, turn on the fire to boil the soup and pour the soy sauce along the edge of the plate, and the steamed turbot is ready.

5. Pig's trotters

This dish is also a favorite auspicious dish of Cantonese people. It means that getting rich is easy and everything goes well.

Recommended recipe: Braised pork hands

1. It is best to choose the front legs of the pig's feet. After all the pig's feet are scraped, they are cleaned and chopped into small pieces. Slice ginger and onion.

2. Put all the trotters, shallots and ginger into the pot, and then pour in a big bowl of water without touching the trotters. Then pour in a little cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam inside, cook for about ten minutes, remove the water under control and wash it with warm water.

3, seasoning sauce, add a little tomato sauce, a tablespoon of sugar, a little yellow wine and a little water to a small bowl, and stir well for later use. 4. Add a little onion ginger, two or three star anises, one piece of cinnamon, three or four pieces of laurel leaves and six or seven dried peppers. Put the sauce in a pot, stir-fry until it melts, add the pig's hand after foaming, stir-fry evenly over high heat, add a spoonful of soy sauce after stir-frying, and stir-fry the sauce with soy sauce. Then add all the aniseed and continue to stir fry.

5. Add a large bowl of water, then bring the water to a boil with high fire, then add a little beer to remove the fishy smell, and simmer for about one and a half hours.

finally, sprinkle with a little edible salt, chicken essence and spiced powder, stir-fry evenly, and put in a casserole. Sprinkle a little chopped green onion and a very delicious braised pig's feet will be ready.

6. Goose

At Cantonese New Year's Eve or some important banquets with traditional customs, there is a goose dish, which means "children and grandchildren will continue" and "kindness will continue".

1. After the oil is hot, put the goose into deep frying. Fry each side until golden brown. Blow up all the fat on the skin. Put it aside for later use.

2. Saute ginger slices and garlic until fragrant, then add a little lobster sauce, half a bowl of yellow wine, a bowl of light soy sauce, a piece of southern soybean milk, two spoonfuls of milk paste, a piece of crystal sugar and a piece of dried tangerine peel, then pour in a bowl of water and boil it with high fire. Put the goose in and simmer for 2 minutes. During the stew, pour the sauce on the goose with a spoon, so that the goose can absorb the flavor of the sauce more evenly. Cook for 2 minutes before turning over. Then stew for thirty minutes.

3. After stewing, take out the goose, remove all the ingredients in the soup, then turn on high fire to collect the juice, then turn to low heat, put the goose back in the pot and pour it with sauce. The color is very red and bright, and cut it into small pieces after cooling.