Cantonese New Year's Eve 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 has a unique meaning besides being delicious.

Let's take a look at it next. Cantonese celebrate the New Year. Six delicious dishes on the table. Vegetarian food is rich in nutrition, and the whole family loves it!

chicken (as food)

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

Recommended recipe: white-cut chicken

1. Prepare a Sanhuang chicken, wash it, then put the chicken in a pot and blanch it for two or three minutes, then blanch the chicken skin, and then add ginger, onion and salt. The yellow mast will be more beautiful. After cooking for a few minutes, add the chicken and simmer for 20 minutes.

2. After cooking, wipe it with chopsticks, and it is cooked, and there is no blood. Take it out and soak it in ice for a while, so it tastes more tender.

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

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

2. Canned vegetables

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

1. Match according to your own preferences. You can make 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.

Next, let's deal with these dishes first. Cut the lotus root and radish into hob blocks, remove the mushroom head, barbecue and cut into small squares, and cut the pre-cooked chicken into small squares. Cut the broccoli into small pieces.

3. Pour 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 put it in and take it out immediately. Shrimp should also be 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 to make the color brighter.

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

Oil pepper is a special snack in Guangdong, and it is an essential food for the New Year every year. It means that the coming year will be rich in financial resources.

1. Stir-fry peanuts, let them cool, peel and crush. Stir-fry sesame seeds and shredded coconut on low heat. Mix 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 to form a smooth and delicate dough, and let it stand for 30 minutes.

3. Make another crispy dough, knead it with flour and lard, cover it, then wrap it with water and oil, roll it into a rectangle, and fold it into a three-layer rectangle like a quilt. Repeat the dough twice, fold it in half once, then roll it into a thin sheet of about 2 mm, and cover it with a circular mold to form a disc with a length of 6 cm.

4. Take both sides of the disc, pinch a small corner and put in 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 generous.

5. When the oil temperature is 50% 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 and delicious.

4. Fish

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

Recommended recipe: steamed turbot.

1, Scophthalmus maximus eviscerated, scraped the mucus with the back of a knife, and then cleaned 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 doesn't need pickling. You need to sprinkle a little salt, a little bottom flavor and a little white pepper to get rid of the fishy smell. Next, take a pot to boil water, put the fish in the pot and steam it for about six minutes.

2, steamed fish needs colorful silk. Multicolored silk refers to a small piece of shredded ginger, shredded onion, onion leaves, 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 chopped 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, bring the soup to a boil over high heat and pour the soy sauce along the edge of the plate, and the steamed turbot is ready.

5.fast horses

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

Recommended recipe: Braised pork hands.

1, it is best to choose the front leg of the pig's foot. After all the trotters are scraped clean, they are cleaned and chopped into small pieces. Slice ginger and onion.

2. Put all the trotters, onions and ginger into the pot, then pour a bowl of water, and don't touch the trotters. Then pour in a little cooking wine to remove the fishy smell. After the water is boiled, remove the floating foam inside, boil for about ten minutes, and then wash it with warm water after controlling the moisture.

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

5. Add a big bowl of water, then boil it with high fire, then add a little beer to deodorize it, and simmer for about an hour and a half.

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 trotters will be ready.

Liuzhi goose

On 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. When the oil is hot, fry the goose. Fry each side until golden brown. Blow up all the fat on the skin. Put it aside for later use.

2. Stir-fry ginger slices and garlic until fragrant, then add a little lobster sauce, half a bowl of yellow wine, a bowl of soy sauce, a piece of soybean milk, two spoonfuls of milk puree, a rock 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 stew for 20 minutes. During the stewing process, pour the sauce on the goose with a spoon, so that the goose can absorb the flavor of the sauce more evenly. Cook for 20 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 to high fire to collect the juice, then turn to low fire, put the goose back in the pot and pour the sauce. The color is very red and bright, and it is cut into small pieces after cooling.