Steamed sparerib
During the Chinese New Year, stewed pork ribs, braised pork ribs, salted pork ribs and garlic-flavored pork ribs are tired of eating, so let's have a plate of steamed pork ribs that are tender, smooth and not greasy. The pork ribs are fresh and juicy, tender and smooth in taste, beautiful in color and drunk. It doesn't taste like firewood or teeth, and it's not as strong as braised pork ribs. By steaming, nutrition will not be lost.
1 Prepare a proper amount of spareribs. Chop the spareribs into small pieces first, then add flour and some salt, stir for three minutes, then pour clean water, and wash for several times until the water is no longer turbid.
2. Remove the washed ribs and control the water, then put them on absorbent paper to clean the water on the surface. This is convenient for the next operation.
3. After the water on the surface of the ribs is treated, then the ribs are marinated, and salt, pepper and cooking wine are added. Fresh sugar, add some starch, mix well, and then marinate for about 20 minutes.
4. Next, prepare some garlic and chop it into minced garlic. You can also use a blender to directly stir it into minced garlic and set it aside.
5. Prepare some fresh taro, clean it first, then peel it, then cut it into small pieces and set it aside.
6. Take out the marinated ribs, add a little starch, then add some cooking oil, grab and mix evenly, then add garlic, add a handful of lobster sauce, and then add some Jiang Mo, and mix well.
7. Spread the cut taro pieces evenly on the bottom of the plate, then put the sparerib pieces on top of the taro, spread them evenly on the top, put them directly into the steamer, and steam for 30 minutes on high fire.
8. Steamed ribs, take them out, and then sprinkle with chopped green onion. Delicious and delicious steamed ribs are ready. Come to a plate of steamed ribs during the Chinese New Year and eat special delicious food.
Steamed chicken
Steamed chicken across water is a traditional famous dish, which is a dish in which chicken is steamed by steam across water. Eating too much greasy food during the Chinese New Year will inevitably lead to a bad appetite. You might as well cook a plate of steamed chicken for your family. This kind of chicken is delicious and gentle, which will make people who are afraid of frying food have a big appetite.
1 Prepare a fresh half chicken, or prepare it according to the amount of family members, then wash the eggs in water, clean the internal organs, chop the chicken feet and clean the fluff on the surface.
2. After the chicken is processed, next, put some ginger slices into the chicken, then add the onion knots, grab and mix the onion Jiang Shui, then evenly spread it on the fish, then add a spoonful of salt, and evenly spread it again. Then put the ginger slices and onion knots into the chicken's stomach.
3. After all the chickens are smeared evenly, smear some cooking oil on the chicken, so that the color of the chicken is brighter. In addition, lock the water to prevent the water from volatilizing, and put it aside for 20 minutes to taste.
4. Next, boil water in the pot, add some white wine, then put on the grate, evenly spread the onion and ginger slices on the grate, then put the marinated chicken on it, bring it to a boil, and turn to low heat for 30 minutes.
5. While steaming, let's mix a cold sauce, prepare some shallots, cut them into chopped green onions, then prepare a piece of ginger, chop it directly into Jiang Mo and put it in a bowl, then add a spoonful of salt, pour in hot oil to stimulate the fragrance, and stir well and set aside.
6. After the chicken is steamed, take it out, and then when it is not hot, chop it directly into small pieces, or chop it into your favorite shape, put the chopped chicken pieces directly into the plate, and then pour in the prepared juice. The delicious steamed chicken is ready.
bouillabaisse
There are many ways to eat fish, such as braised fish, steamed fish, boiled fish, dried fish, etc. It is a good choice to make a plate of steamed bass for your family during the New Year. The light taste of steamed fish also keeps the original flavor of food to the greatest extent.
1, prepare a fresh bass, wash the bass first, wash the belly of the fish well, tear off the black film inside, which is the source of the fishy smell, and then treat the mucus on the surface of the fish.
2. After the fish is cleaned, start to change the knife for the fish, the back of the fish and the inside of the fish. When steamed in this way, it is easier to taste. Then cut off the fishbone.
3. Put a flower knife on the inside of the fish, then turn the fish over and put a flower knife on the back of the fish, which is convenient for inserting some onion slices.
4. Prepare some ginger slices, prepare some onion knots, put them in a pot, pour in appropriate amount of water, then grab and mix the onion Jiang Shui, then put the bass in and marinate for about 10 minute.
5. Next, cut some three wires. A piece of ginger, cut into thinner slices, then cut into thinner shredded ginger, shredded scallion, shredded onion leaves, and prepared some green peppers and red peppers, then cut into filaments. Soak the cut silk directly in warm water.
6. Prepare slices of onion and ginger, then put them into a plate, then take out the pickled fish, put them on top of onion and ginger, brush a layer of cooking oil on the surface of the fish to shrink, and then turn in the ginger slices and onion slices.
7. Boil the water in the pot in advance, put the bass in, boil the water in the pot, and steam for about 8 minutes.
8. Boil the water from the pot, add the onion and ginger, add some mushrooms, add the parsley section, then boil over high heat and cook for three minutes on medium heat. When cooked, remove the residue from it, then add steamed fish black bean oil and spicy white sugar to refresh it, stir it evenly and put it in a bowl for later use.
9. After the bass is steamed, take it out, pour out the juice inside, then take out the ginger slices and onion slices, then pour in the prepared juice, then add three shreds and pour in hot oil to stimulate the fragrance. Delicious steamed bass is ready.
Steamed shrimp
Now living conditions are getting better and better, and healthy eating has become the theme during the Chinese New Year. Light diet is liked by more and more people. During the Chinese New Year, prawns are an indispensable food on every table. Shrimp with garlic vermicelli is the most popular, authentic and not greasy.
1, prepare a handful of vermicelli, put it in a basin, then pour in warm water and soak the vermicelli until soft.
2. Prepare a handful of garlic, smash it, chop it into garlic, and then prepare some millet spicy and cut it into Chili rings. Then chop it with garlic. Put it in a bowl and pour in hot oil to stimulate the fragrance.
3, then start seasoning, add salt and sugar, soy sauce, oyster sauce and chicken essence. Stir thoroughly and evenly, and the delicious garlic sauce will be ready.
4. Next, start to deal with the prawns. First, wash the prawns, then take off the head of the prawns, and then flatten the shell of the prawns, leaving the tail of the prawns intact.
5. Next, open the back of the shrimp, don't cut the head of the shrimp, and then wrap the prawn around it so that you can sit at the bottom directly.
6. After the fans are completely soaked, take them out, then roll them out in a circle, put them in a circle, put them all in the plate, and then put the processed prawns into the fans. Then put the garlic sauce into the vermicelli.
7. Boil water in the pot and bring it to a boil. Then put the prawns in the pot and steam for about 6 minutes.
8, steamed out, sprinkled with chopped green onion, delicious garlic vermicelli shrimp is ready.
Steamed pork belly
Cooking a delicious pork belly during the Chinese New Year is particularly popular, fat but not greasy, and it melts in the mouth, which is loved by adults and children. Every year during the Spring Festival, every household will prepare some pork belly, which is the best way to eat. When it belongs to steamed pork, it is not greasy at all.
1, prepare a piece of fine pork belly, first freeze the pork belly, and then cut it into thinner pieces. Cut the meat slices and put them on a plate for later use.
2. Next, prepare a piece of ginger, first cut into shredded ginger, then cut into diced ginger, and then prepare some fresh shallots, and cut them directly into chopped green onion.
3. Put the diced ginger and chopped green onion into the pork belly slices, then add cooking wine, soy sauce and some soy sauce, and fully mix them evenly. Marinate 10 minutes to taste.
4. After the pork belly is marinated, then pour the steamed pork rice noodles into it. Then add some water and mix well. Just grab and mix until the meat can be evenly wrapped in rice flour.
5. Prepare a fresh sweet potato, peel the sweet potato first, then cut it into thinner sweet potato slices, put the cut sweet potato slices directly at the bottom of the steamer, and then put the pork belly on the sweet potato and spread it evenly.
6. Boil water in the pot, put the water on the pot, cover it, and steam for 40 minutes on medium heat.
7. Take out the steamed pork, then sprinkle with chopped green onion. The delicious steamed pork is ready. The rice noodles are oily and the taste is fat but not greasy.
Steamed meatballs
Chinese New Year is a time of reunion. You must have meatballs. A plate of steamed meatballs is light and delicious. No frying, no starch, meat and vegetables, nutritious, delicious and healthy, the most popular dish in the New Year.
1, prepare a proper amount of glutinous rice, first wash the glutinous rice twice, then put it in a pot and soak it for more than 12 hours until the glutinous rice is crushed by one pinch. After the glutinous rice is completely soaked, take it out and control the water, and set it aside.
2. Next, prepare a piece of fat and thin pork. Just four points fat and six points thin, then chop the pork into small pieces and then chop it into meat.
3. After the minced meat is chopped, start seasoning and add salt, oyster sauce, pepper, chicken essence and cooking wine. Very fresh, then stir in one direction, stir until it is wiredrawn, and then set aside for pickling 10 minute.
4. Next, prepare a fresh lotus root. First, cut the lotus root into lotus root slices, then shred, finally cut into diced lotus root, chop it into pieces, put the pieces of lotus root into the marinated meat stuffing, then prepare some carrots, cut them into shredded radish, then cut them into pieces of radish, and put them into the meat stuffing.
5. Prepare some radishes, cut them into radish slices with moderate thickness, and then put the radish slices into the plate evenly.
6. Next, beat a fresh egg into the meat stuffing, then add some chopped green onion and Jiang Mo starch, and then give him a full stir.
7. Next, take out a mass of meat stuffing, make it into the shape of a ball, then put it into glutinous rice, roll it back and forth, evenly wrap it with glutinous rice, and then make it a ball to make the glutinous rice more compact. Put the prepared glutinous rice into the carrot slices.
8. Next, put the cooked glutinous rice balls in a pot with boiling water and steam it for about 20 minutes.
9. Take it out after steaming. Sprinkle with medlar and chopped green onion, and the delicious pearl glutinous rice balls will be ready.
Steamed lotus root
Sweet-scented osmanthus glutinous rice lotus root, also known as honey-scented glutinous rice lotus root, is a unique Chinese dessert, which enjoys a good reputation for its sweet, crisp and fragrant osmanthus.
1, prepare a proper amount of glutinous rice, wash the glutinous rice first, and then soak it in water for about 8 hours, which can be soaked one night in advance. This saves time and does not delay the next day's operation.
2. Next, prepare a complete lotus root, first clean the lotus root, then peel off the lotus root skin, then cut off one end of the lotus root, and don't cut off the other end.
3. Take out the lotus root, put the soaked glutinous rice directly into the lotus root hole, tie it with chopsticks, and be sure to fill the lotus root control. After the lotus root control is full, cover it and fix it with a toothpick.
4. Put the prepared lotus root directly into the pot. Add some brown sugar, add some red dates, then add a spoonful of honey or osmanthus honey, a handful of red rice, and then add a stew bag, then pour in clear water, and simmer for about 45 minutes without lotus root fire.
5. After the lotus root is stewed, take it out and cut it into lotus root slices while it is hot. Put it on the plate for later use.
6. Next, continue to boil the soup of the lotus root until it is thick, and pour it directly into the lotus root. The delicious sweet-scented osmanthus glutinous rice lotus root is ready.
Steamed shrimp
During the Chinese New Year, both adults and children especially like to eat shrimp. Make a golden jade hibiscus shrimp for your family during the Chinese New Year, which means that it is full of flavor, rich in nutrition and easy to digest. It is very suitable for the elderly and children at home.
1, prepare an egg tofu, cut the egg tofu into thin slices, cut more, and then put it evenly on the plate to pose a beautiful shape.
2. Prepare a small bowl, beat in three fresh eggs, add salt to improve the bottom taste, add some white vinegar, remove the fishy smell, stir into egg liquid, and set aside.
3. Filter the evenly stirred egg liquid and filter it directly into the plate. Cover with plastic wrap, punch some holes, put in a steamer, and steam after the water boils 13 minutes.
4. Boil the water in the pot, add the salt, blanch the peas, take them out after blanching, then add the shrimps to cook, and take them out after cooking.
5. After the eggs are steamed, take them out, then put the shrimps directly on the eggs to make a beautiful shape, and then add some shredded peppers, shredded red peppers and shredded green peppers.
6. Put the peas evenly on the plate, then pour in steamed fish and soy sauce, then pour in hot oil to stimulate the fragrance, and the golden jade hibiscus shrimp will be ready.
Steamed fish head
During the Chinese New Year, whether you eat, play or use it, you should make a good start. It is also very good to make a fish head with chopped peppers for your family on the New Year's Eve dinner, which symbolizes lucky strike. It is not greasy at all, light and delicious, and it is also special to eat.
1, prepare a fresh fish head, treat the fish head first, tear off the black film inside, and then tear off the gills. These are the sources of fishy smell. Then scrape the mucus on the surface.
2. After the fish head is processed, wash it, and then put a flower knife on it, so that it is convenient and delicious. Chop the hard shell of the fish bones to facilitate the taste.
3. Put the processed fish head directly into the big bowl, then prepare a piece of ginger and smash it, then prepare some shallots and cut them into onion segments, put the cut onion ginger into the bowl, pour the cooking wine, and then grab the onion Jiang Shui.
4. Pour the onion Jiang Shui directly into the fish head, then spread it evenly, and spread it on every part. After spreading it evenly, put it aside and marinate for about 10 minute.
5. Next, prepare some garlic, smash it, chop it into garlic, then prepare some ginger, chop it directly into Jiang Mo, and prepare a proper amount of chopped pepper. Prepare a handful of pickled peppers, chop them directly into pieces, and prepare a small handful of douchi to chop. Prepare a handful of tender onions and cut them into chopped green onions.
6. Heat oil in the pot, add minced onion and ginger until fragrant, then add lobster sauce to stir-fry the sauce, then add chopped pepper and pickled pepper to stir-fry, dry the water inside, and then add sugar, oyster sauce cooking wine and salt. Chicken essence and soy sauce. Fully stir evenly.
7. Stir-fry the chopped pepper sauce and put it in a plate for later use. Then prepare a larger plate. Put the fish head in the plate, and then add the chopped pepper.
8. Put the fish head in the steamer, bring it to a boil over high heat, and steam it over medium heat for 10 minute.
9. After steaming, take it out, sprinkle with chopped green onion, and then pour in hot oil to stimulate the umami flavor. The delicious fish head with chopped pepper is ready.
Steamed meat
Barbecued pork with honey sauce is a representative dish in Cantonese cuisine. The meat is tender and juicy, bright in color and full of fragrance. Won the children's love, the practice is also very simple, it is not greasy at all, especially suitable for Chinese New Year dinner.
1, prepare an appropriate amount of fine plum blossom meat, soak it in water for 30 minutes to soak out blood impurities inside, then wash it, squeeze out the water inside after washing, and set aside.
2. Prepare a handful of garlic, smash it, chop it into garlic, prepare a piece of ginger, smash it, and chop it into Jiang Mo. Next, chop the garlic Jiang Mo and put it aside. Prepare a section of coriander, pat it to pieces, put it in a bowl, pour in cooking wine, and grab the onion and Jiang Shui.
3. Pour the onion and Jiang Shui into the pork belly directly with a strainer, then add the white sugar oyster sauce, soy sauce and honey, and mix well. Then cover with plastic wrap and marinate for about 4 hours.
4. Apply the marinated meat directly to the barbecued pork sauce, then apply some honey, put it in the preheated oven, and bake it at 200 degrees for about 20 minutes.
5. Bake it, take it out, then apply barbecued pork sauce honey, turn it over, then apply barbecued pork sauce honey, and continue to bake it for 20 minutes.
6. Bake it and take it out, then cut off the burnt part, then cut it into pieces, and the delicious pork belly with honey sauce will be ready.