Steamed sparerib
During the Chinese New Year, I'm tired of stewed ribs, braised ribs, salted ribs and garlic-flavored ribs. Let's have a plate of steamed ribs that is tender and smooth but not greasy. Pork ribs are tender and juicy, tender and smooth in taste, bright in color and delicious to drink. It doesn't taste like firewood or teeth, and it doesn't have the strength to braise pork ribs. By steaming, nutrients will not be lost.
1. Prepare a proper amount of ribs. Chop the ribs into small pieces first, then add flour and some salt, stir for three minutes, then pour in clear water and wash it several times until the water is no longer turbid.
2. Take out 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 treatment on the surface of the ribs, marinate the ribs and add salt, pepper and cooking wine. Fresh sugar, add some starch, mix well, 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 into minced garlic for later use.
Prepare some fresh taro, clean it first, then peel it and cut it into small pieces for later use.
6. Take out the marinated ribs, add a little starch, then add some cooking oil, grab well, then add garlic, add a handful of lobster sauce, and add some Jiang Mo, and mix well.
7. Spread the cut taro slices evenly on the bottom of the dish, then put the sparerib slices on the taro, spread them evenly on it, put them directly into the steamer and steam for 30 minutes on high fire.
8. Steamed ribs, take them out and sprinkle with chopped green onion. Delicious steamed ribs are ready. Come to a plate of steamed spareribs for the Spring Festival, and eat them very delicious.
steamed chicken
Steamed chicken over water is a traditional famous dish, which is a dish of steaming chicken over water with steam. Eating too much greasy food in the New Year will inevitably lead to a bad appetite. It's better to make a plate of steamed chicken for my family. This kind of chicken is delicious and mild, which will make people who are afraid of frying have an appetite.
1, prepare a fresh half chicken, or prepare it according to the amount of family members, then wash the eggs in water, and then chop the chicken feet to clean the fluff on the surface.
2. After the chicken is processed, next, put some ginger slices into the chicken, then add the onion knot, grab the onion Jiang Shui and mix well, then spread it evenly on the fish, add a spoonful of salt and spread it evenly again. Then put the ginger slices and onion knots into the chicken's stomach.
3. After all the chicken is evenly smeared, smear some cooking oil on the chicken, so that the color of the chicken is more vivid. In addition, lock the water to prevent water from volatilizing, and leave it for 20 minutes to taste.
4. Next, boil water in the pot, add some white wine, then put it on the grate, spread the onion and ginger slices evenly on the grate, then put the marinated chicken on it, boil it and turn the heat down for 30 minutes.
5. When steaming, mix a cold sauce first, prepare some shallots, cut them into chopped green onion, 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 for later use.
6. After the chicken is steamed, take it out, then chop it directly into small pieces when it is not hot, or chop it into your favorite shape, put the chopped chicken pieces directly into the plate, and then pour in the prepared juice. Delicious steamed chicken is ready.
French mixed fish soup
There are many ways to eat fish, such as braised fish, steamed fish, boiled fish and dried fish. It is a good choice to cook a plate of steamed bass for your family during the Spring Festival. The light taste of steamed fish also retains the original flavor of food to the greatest extent.
1, prepare a fresh bass, wash the bass first, wash the belly of the fish, tear off the black film inside, which is the source of fishy smell, and then treat the mucus on the surface of the fish.
2. After the fish is washed, start to change knives for the fish, fish back and fish inside. It's easier to taste when steaming. 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 to facilitate the insertion of some onion slices.
4. Prepare some ginger slices, prepare some onion knots, put them into the pot, pour a proper amount of water, then catch the onion Jiang Shui evenly, then add the bass, and marinate for about 10 minute.
5. Next, cut three wires. A slice of ginger, cut into thinner slices, then cut into thinner shredded ginger, shredded onion and shredded onion leaves, prepare some green peppers and red peppers, and then cut into filaments. Soak the cut silk directly in warm water.
6. Prepare slices of onion and ginger, then put them in a plate, then take out the pickled fish, put them on the onion and ginger, brush a layer of edible oil on the surface of the fish to shrink, and then add 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 in the pot, add onion and ginger, add some mushrooms, add coriander segments, then boil over high heat and cook for three minutes on medium heat. After cooking, remove the residue, add steamed fish black soybean oil and spicy white sugar to refresh, stir well and put it in a bowl for later use.
9. Take out the perch after steaming, pour out the juice inside, then take out the ginger slices and onion slices, then pour in the prepared juice, add three shreds, and pour in hot oil to stimulate the fragrance. Delicious steamed bass is ready.
Steamed shrimp
Now that living conditions are getting better and better, healthy eating has become the theme of the New Year. Light diet is liked by more and more people. During the Chinese New Year, prawns are an essential food for 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, mash it, chop it into garlic paste, 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, chicken essence. Stir thoroughly and evenly, and the delicious garlic sauce is ready.
4. Next, start to deal with prawns. Wash the prawns first, then take off the head, and then flatten the shell, so that the tail is intact.
Next, open the back of the shrimp, don't cut the head of the shrimp, and then wrap the shrimp so that you can sit directly at the bottom.
6. After the vermicelli is completely soaked, take it out, then roll it into a circle, put it into a circle, put it all into the plate, and then put the processed prawns into the vermicelli. Then put the garlic sauce into the vermicelli.
7. Boil the water in the pot and let it boil. Then steam the prawns in a pot 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 in the New Year is particularly popular. It is fat but not greasy, and it melts in the mouth. Adults and children love it. Every spring festival, every family will prepare some pork belly, which is the best way to eat. When it belongs to steamed meat, it is not greasy at all.
1, prepare a good piece of 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 Jiang Mo and chopped green onion into pork belly slices, then add cooking wine, soy sauce and some soy sauce, and mix well. Marinate 10 minutes to taste.
4. After the pork belly is marinated, pour the steamed pork rice noodles in. Then add some water and mix well. Grab and mix casually until the meat can be evenly wrapped with rice flour.
5. Prepare a fresh sweet potato, peel the sweet potato first, then cut it into thin sweet potato slices, put the cut sweet potato slices directly on the bottom of the steamer, then put the pork belly on the sweet potato and spread it evenly.
6. Boil the water in the pot, put the water on the pot, cover the pot, and steam for 40 minutes on medium heat.
7. Take out the steamed pork and sprinkle with chopped green onion. Delicious steamed meat is ready. Rice noodles are oily and taste fat but not greasy.
Steamed meatballs
The Spring Festival is a time for reunion. You must eat meatballs. A plate of steamed meatballs is light and delicious. No stir-frying, no starch, with meat and vegetables, rich in nutrition, delicious and healthy, the most popular dish in the New Year.
1. Prepare appropriate amount of glutinous rice. Wash the glutinous rice twice first, then put it in the pot and soak it for more than 12 hours until the glutinous rice is crushed. After the glutinous rice is completely soaked, take it out and control the water.
2. Next, prepare a piece of fat and thin pork. Just four points fat and six points thin, and then chop the pork into small pieces and then chop it into meat.
3. After minced meat is chopped, start seasoning and add salt, oyster sauce, pepper, chicken essence and cooking wine. The taste is very fresh, then stir in one direction until it is brushed, and then let it stand and marinate 10 minutes.
Next, prepare a fresh lotus root. First, cut the lotus root into lotus root slices, then shred, finally cut into diced lotus root, chop, put the lotus root blocks into the marinated meat stuffing, then prepare some carrots, cut them into shredded radish, and then cut the radish into pieces 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 stir thoroughly.
7. Next, take out a mass of meat stuffing, make it into a ball, then put it into glutinous rice, roll it back and forth, evenly wrap it in glutinous rice, and then make it into a ball to make the glutinous rice more compact. Put the prepared glutinous rice into carrot slices.
8. Next, put the boiled dumplings in a pot with boiling water and steam for about 20 minutes.
9. Take it out after steaming. Sprinkle with medlar and chopped green onion, and the delicious pearl dumplings will be ready.
Steamed lotus root
Sweet-scented osmanthus glutinous rice lotus root, also known as Honey glutinous rice lotus root, is a unique dessert in China, enjoying a high reputation for its sweet, crisp and sweet-scented osmanthus fragrance.
1. Prepare appropriate amount of glutinous rice. Wash the glutinous rice first, and then soak it in clear water for about 8 hours. You can soak 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, and 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. When the lotus root 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 sweet-scented osmanthus honey, a handful of Redmi, then add a saucepan, then pour in water, and stew for about 45 minutes without lotus root fire.
5. After the lotus root is stewed, take it out while it is hot and cut into lotus root slices. Put it on a plate for later use.
6. Next, continue to cook the lotus root soup 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 Spring Festival, adults and children especially like to eat shrimp. Make a golden jade hibiscus shrimp for your family during the Spring Festival, which means it is full of flavor, rich in nutrition and easy to digest. 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 to remove the fishy smell, and stir into egg liquid for later use.
3. Filter the evenly stirred egg liquid and directly filter it into the plate. Cover with plastic wrap, punch a few holes, put in a steamer, steam after boiling 13 minutes.
4. Boil the water in the pot, add 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 them look good, and then add some shredded peppers, shredded red peppers and shredded green peppers.
6. Put the peas evenly on the plate, then pour in the steamed fish and soy sauce, and then pour in the 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, you should make a good start. It is also very good to make a fish head with chopped pepper for your family on New Year's Eve, which symbolizes good luck. It's not greasy at all, it's light and delicious, and it tastes particularly delicious.
1, prepare a fresh fish head, treat the fish head first, tear off the black film inside, and then tear off the gill. These are the sources of fishy smell. Then scrape the mucus off the surface.
2. After the fish head is treated, wash it and put a flower knife on it, which is convenient and delicious. Chop up the hard shell of the fish bone to make it easy to taste.
3. Put the processed fish head directly into a large bowl, then prepare a piece of ginger and mash it, then prepare some shallots and cut them into onion segments, put the chopped 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, covering every part. After daubing evenly, set aside and marinate 10 minutes or so.
5. Next, prepare some garlic, mash it, chop it into garlic paste, then prepare some ginger, chop it directly into Jiang Mo, and prepare a proper amount of chopped pepper. Prepare a handful of pickled peppers and chop them directly, and prepare a small handful of lobster sauce. Prepare a handful of tender onions and cut them into chopped green onion.
6. Heat oil in the pot, add minced onion and ginger until fragrant, then add lobster sauce and stir-fry sauce, then add chopped pepper and pickled pepper to stir-fry until fragrant, dry the water inside, and then add sugar, oyster sauce, cooking wine and salt. Chicken essence and soy sauce. Stir thoroughly and evenly.
7. Stir-fry the chopped Chili sauce and put it on the plate for later use. Then prepare a bigger plate. Put the fish head on the plate, and then add the chopped pepper.
8. Put the fish head in a steamer, bring it to a boil and steam it over medium heat 10 minute.
9. Take it out after steaming, 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 rich in fragrance. Won the children's love, the practice is also very simple, not greasy at all, especially suitable for Chinese New Year dinner.
1. Prepare a proper amount of fine plum blossom meat, soak it in clear water for 30 minutes, soak out the blood impurities inside, and then wash it. After washing, squeeze out the water inside and put it aside.
2. Prepare a handful of garlic, mash and chop it into garlic paste, and prepare a slice of ginger, mash and chop it into Jiang Mo. Next, chop up the garlic Jiang Mo and set it aside. Prepare a section of coriander, pat it into pieces, put it in a bowl, pour in cooking wine, and grab the onion and Jiang Shui.
3. Pour onion and Jiang Shui directly into pork belly with a colander, then add 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 at 200 degrees for about 20 minutes.
5. Take it out after baking, then coat it with honey in barbecued pork sauce, turn it over, coat it with honey in barbecued pork sauce, and continue baking for 20 minutes.
6. Take it out after baking, then cut off the burnt part, and then cut it into pieces, and the delicious pork belly with honey sauce is ready.