As time goes by, the Spring Festival is coming. No matter walking in the streets or alleys these days, you will see many pedestrians carrying big bags and small bags to buy new year's goods. Their faces are full of happy smiles and joy ...

I wonder how everyone's new year's goods have been bought? Have you started planning what to eat for the 222 New Year's Eve dinner?

The New Year's Eve is a meal to satisfy the whole family, let go of fatigue and forget troubles. In the midst of singing and laughing, the whole family gathers around the dining table and watches TV to celebrate the New Year.

When I am free, I like to walk around. It takes at least a week to make a travel guide. For me who eat food, the scenery along the way is not as attractive as food. When I see local food, my eyes are always shining, and I will remember it when I eat it delicious.

First, boiled chicken

Boiled chicken, also known as boiled chicken, is a special dish of our Chinese nation and a classic Cantonese dish. In September 218, boiled chicken was rated as one of the top ten classic dishes in Shanghai.

White-boiled chicken skin is yellow, tender and delicious. It should be original, not fishy, not dry, and its nutrition is not lost. This is the highest state for people who like to eat chicken. Even northerners with heavy tastes are full of praise for its delicious taste. It has an important process, that is, "three mentions and three soaks". Next, let's take a look at its production process.

ingredients: 1 native chicken or Sanhuang chicken, onion, ginger, salt, yellow wine, etc.

1. After the Sanhuang chicken is cleaned, prepare a big pot, put some ice cubes in it, and fill it with clear water that has not passed the Sanhuang chicken. If there is no ice cubes at home, you can freeze some in advance at night for the next day.

2. Pour the clear water that hasn't passed the three-yellow chicken into the pot, add the yellow rice wine, onion and ginger, boil until the pot is bubbling, which is about 9 degrees, and adjust it to medium heat. Then, hold the chicken feet, scald them in water for 5-6 seconds, immediately raise them, put them in ice water for 15 seconds, and repeat this for three times, which is the above-mentioned "three extraction and three immersion";

3. Put the chicken in the pot, simmer for 15 minutes on low heat, turn off the heat for 1 minutes, soak the chicken, put it in ice water, soak it for 4 seconds, and then take it out, so that the chicken skin can be cooled quickly, and the chicken will become smooth and firm.

second, drunken spareribs

drunken spareribs this is Fuzhou cuisine in Fujian, which is well known and loved by everyone in the local area, and belongs to Fujian cuisine. In the Fujian cuisine, there is a saying that "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". This dish tastes sweet, sour and slightly spicy. Although my cooking is not standard, it will be swept away by my family as soon as it is served, which is very humiliating.

ingredients: sparerib, horseshoe, tomato sauce, balsamic vinegar, sugar, curry powder, soy sauce, sesame oil, sesame sauce, onion, ginger, garlic, monosodium glutamate, starch, etc.

1. Clean the spareribs, put them in a pot, add proper amount of salt, cooking wine and soy sauce and marinate them for 2 minutes, or marinate them one night in advance, peel the horseshoes and cut them into four parts in the middle for later use;

2. Put a proper amount of starch into the marinated spareribs, paste the spareribs, pour oil into the pot, heat them to 7%, then add the spareribs, fry them until golden brown, and then take them out and control the oil for later use;

3. Use tomato sauce, salt, soy sauce, sugar, balsamic vinegar, sesame oil, monosodium glutamate, sesame sauce, curry powder, onion, ginger and garlic, and a proper amount of water to make a juice for later use;

4. Pour a little oil into the pot, heat it, add water chestnut, then add the fried spareribs, stir fry for a while, then pour the sauce, continue to stir fry for a while, and sprinkle with chopped chives to serve.

3. Tofu stuffed with minced meat

Tofu stuffed with minced meat, also called Dongjiang Tofu, is a famous Hakka dish. It is said that Hakka ancestors came from the Central Plains and had the habit of contracting jiaozi. After the war moved to Hakka, Lingnan only produced rice, but there was no wheat, so the intelligent working people came up with a way to eat tofu. (Hakka refers to some residents in Guangdong, Fujian, Jiangxi, Hunan, Taiwan Province and other places)

Tofu is used instead of flour, and pork is chopped and stuffed into tofu. Like jiaozi, it is known for its meat, and it tastes delicious when cooked, so it has become a famous Hakka dish.

ingredients: pork, tofu, onion, ginger, salt, sugar, soy sauce, oyster sauce, etc.

1. Clean pork, chop it into minced meat, add salt, soy sauce, oyster sauce, chicken essence, chopped green onion and Jiang Mo to taste, cut tofu into pieces, dig a 2/3 hole in the middle with a spoon, and then fill it with minced meat;

2. Pour the oil into the pot, heat it to 6%, add the tofu, fry it until several sides are golden, and take it out to control the oil;

3. Leave a little base oil in the pot, add onion and ginger until fragrant, then add fermented bean curd, pour in a proper amount of boiling water, a little soy sauce, sugar and oyster sauce, cover the pot and simmer for 5 minutes, and then take out the pot.