I introduced some cold dishes to you last time. Here, Xiaohu takes you to unlock the hot dishes in the New Year's Eve dinner. Remember to collect!
The first kind: eight-treasure rice
Babao rice is a traditional classic dessert, and it is also the finale dessert of Shanghai people's New Year's Eve. It symbolizes good luck in the coming year and the health and longevity of the elderly.
Materials:
Black glutinous rice 150g, white glutinous rice 200g, red bean paste stuffing 150g, candied dates 10, lotus seeds 20, cashews 10, raisins 50, red dates 20, lard 20g and sugar 10g.
Exercise:
1. Soak red dates, lotus seeds and cashews in advance 1 day. Paopaohao
2. Wash the black and white rice, and add more water than rice flour 1.5CM of Takaso. If you like to dry it, you can add less, and cook it in a rice cooker for later use.
3. Mix the white sugar and lard into the rice while it is hot, and stir well.
4. Take a bowl with a round bottom, spread candied dates, lotus seeds, cashews, raisins and small red dates neatly at the bottom of the bowl, then put on disposable gloves, grab a handful of rice and press around the bowl wall at the same time.
5. Press the bean paste stuffing into the middle depression, then cover the bean paste stuffing with appropriate amount of rice and flatten it.
6. Put the cooked rice in a steamer and steam for 50 minutes on low heat.
Second course: fried shrimp
Shanghai fried shrimp is delicious and juicy, and it is also an indispensable dish on the local table.
material
Shrimp, onion, ginger, cooking wine, soy sauce, soy sauce, salt, sugar and oil.
Exercise:
1. Wash shrimps, cut off long whiskers and drain.
2. Heat the oil in the pot to about 80% heat, and pour the onion and ginger slices into the pot.
3. When you can smell the scent of onion and ginger, slide in the shrimp and stir fry.
4. Stir-fry the shrimps with a spatula until the surface of the shrimps basically turns red, and pour in cooking wine to stir fry.
5. Wait until the shrimp surface turns red, add a little fresh and a little soy sauce to color and stir well. Then add salt and sugar, stir-fry for a while, and serve.
The third way: braised pork in old Shanghai
Braised pork is a very popular home-cooked dish, because it tastes delicious, delicious and memorable! But it's really not a simple thing to cook braised pork well.
Ingredients: appropriate amount of soy sauce, cooking wine 30g, rock sugar about 100g, balsamic vinegar 10g, onion 20g and ginger 20g.
Exercise:
1. Wash the pork belly, cut it into 2.5cm square pieces and soak it in water and cooking wine15min.
2. Prepare soy sauce, onion, ginger and rock sugar.
3, the net pot is on fire (no oil), and the drained pork belly is poured.
4. Stir fry with a spatula for 5 minutes.
5. Stir-fry until the inner layer of fat naturally precipitates grease, the meat surface is dry and yellow, and the meat quality shrinks slightly.
6. Cook soy sauce, stir-fry and color, pour in cooking wine, and add onion and ginger slices.
7. Pour in about 2000 grams of hot water and balsamic vinegar.
8. Cook until the water boils. At this time, a layer of black and red floating foam appeared on the water surface, and the floating foam was skimmed off with a spoon.
9. Simmer for 40 minutes with medium and small fire. You can easily poke through the skin with chopsticks, pour in rock sugar and gently turn the meat.
10, stew until the crystal sugar melts, continue to burn for 5 minutes, until the soup is half dry and becomes thick and bright, and you can eat it.
The fourth way: ribs rice cake
Rib rice cake is a traditional snack in Shanghai. The ribs are marinated first, then dragged with noodles, and fried until crispy outside and tender inside. It's delicious. Special shaped rice cakes should also be oiled, and the taste is crisp outside and waxy inside. When eating, you should pour sweet and sour sauce, and every bite makes people feel very enjoyable.
Ingredients: 50ml of oil, raw flour 1 spoon, 4g of salt, cooking wine 1 5ml, eggs 1 piece, 2 tablespoons of sweet potato flour, 2 tablespoons of tomato sauce, sugar 1 spoon, soy sauce15ml, and balsamic vinegar/kloc.
Exercise:
1. Wash the ribs and prepare the rice cake.
2. Knock loose each big row on both sides with the back of the knife.
3. Add cooking wine, salt and corn flour into the pot, mix well and marinate 1 hour.
4. Add sweet potato powder, eggs, soy sauce and a little water to the bowl and make it paste.
5. Then hang the marinated big row with paste.
6. Pour the oil in a hot pot, and the oil temperature is 7 minutes. Turn the fire to medium heat, fry the rice cake a few times and then pick it up.
7. Then put it in a pot and fry until both sides are slightly yellow.
8. When the oil temperature rises, fry the oil in the pan until it is golden yellow, and then take out the oil control.
9. Pour out all the oil, add tomato sauce and water, and add balsamic vinegar after boiling.
10, adjust the sour and sweet taste with white sugar, and then turn off the fire and take out the pot.
1 1. Put the rice cakes and rice dumplings on a plate and pour the sauce over them.
The fifth way: sweet and sour mandarin fish.
More than every year! On New Year's Eve, how can there be no whole fish with a head and a tail? And there are many ways to eat fish, such as braised, steamed and boiled in vinegar ... there is always one you love.
Ingredients: mandarin fish, tomato sauce, white vinegar, sugar, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt.
Exercise:
Step 1: Remove the fish head, stick it on the fish bone with a sharp knife, and remove the tail. You can't cut the tail. Turn the same bone and cut the meat. After removing the shark's fin, the fish is now shaved straight, and then shaved obliquely. Fish is a diamond, but the skin can't be cut off. Stir water, onion, ginger, garlic, salt and yellow wine together to marinate the fish, remove the fishy smell and increase the flavor.
Step 2: Absorb water with a dry towel, evenly coat each piece of fish with raw powder and custard powder, and then take out and shake off the excess powder.
Step 3: Heat the oil in the pot. First scoop up the oil with an oil spoon and pour it on both sides of the fish, just to keep the shape and prevent it from going out of shape after entering the pot. Then completely immerse in the oil pan, fry until cooked, and pour it on the fish with an oil spoon.
Step 4: Turn it golden yellow, and you can go out of the pot. After five minutes, hot oil can be prevented from entering the pot again and frying again. Then quickly drain the oil and put it aside.
Step 5: Cook the tomato sauce, white vinegar and white sugar together. When the juice thickens, add half a spoonful of clear oil. When the water spoon hangs the juice, thicken it and take out the pot.
Finally, the sauce is poured on the mandarin fish, which is bright in color and fragrant. After eating it, you can fully feel its crispy outside and tender inside, sweet and sour, and the fishbone is crisp.
The sixth way: salty and fresh
Pickled fresh, which belongs to the specialty of wuyue in the south of the Yangtze River, is now one of the representative dishes of Shanghai local cuisine. This dish tastes salty, the soup is thick and juicy, and the bamboo shoots are crispy. People who have eaten salty food will probably be conquered by it!
1. Blanch the ribs and wash them for later use.
2. Wash the bacon and cut it into small pieces and put it in a cold water pot. Add two shallots and a small piece of ginger and a little cooking wine and cook until the foam boils. Wash and set aside.
3. Put the ribs and bacon in a casserole, add water, add shallots and small pieces of ginger, boil and skim the floating foam, then simmer slowly.
4. Shelled bamboo shoots, washed old roots, cut into two sections and then cut in half.
5. Cook in a cold water pot until foam appears. Wash and cut into diamond-shaped pieces.
6. Put the bamboo shoots into a casserole that has been stewed until the soup turns white.
7. Soak the fungus, remove the roots and wash the Flammulina velutipes.
8. Put the fungus Flammulina velutipes into the casserole, boil it over high fire and stew for a while (Flammulina velutipes and fungus are not necessarily).
9, the taste is salty, you can add salt appropriately, bamboo shoots and bacon are rare, you can do it without chicken powder, and then you can serve it.
Eating New Year's Eve is the most lively and enjoyable time for every household in the Spring Festival. On New Year's Eve, there was a sumptuous dinner, and the whole family got together for a reunion dinner. The sense of accomplishment in my heart is really indescribable. If you don't know what to cook during the Spring Festival, come and collect it!