It's less than ten days away. In the past half a month, people all over the country have been very busy buying all kinds of New Year goods, eating, wearing, using, playing, anyway, they like things, and they will never treat themselves and their families badly. After all, after a whole year of hard work, the Spring Festival every year is the most lively and grand traditional festival in the mainland, and it is the wish of all Chinese to reunite with the family during the Spring Festival, eat well, drink well, and play well.
Cantonese roast goose
【Menu Features】:
"Cantonese roast goose" is a classic barbecue dish in Guangdong, it is based on goose as the main raw material, after marinating and grilling, with golden red oil bright, crisp skin tender meat, strong flavor characteristics.
【Classic Method】:
1. Dig out the fat, lungs and throat in the abdomen from the butt, soak it in water for 1 hour, change the water to wash the blood and drain the water. First take the mixed spice powder to wipe the inner wall, then put in the goose sauce to wipe the inner wall, stitch the tail opening with needle and thread, marinate for half an hour, insert the pipe of the inflator into the trachea of the goose to inflate the goose, so that the goose skin bulges.
2: Mix white vinegar, big red Zhejiang vinegar, rose dew wine and maltose into crispy water in a bowl, then pour into the pot, then add the appropriate amount of water and bring to a boil.
3: Lift the head of the goose with your left hand, scoop boiling water with a spoon in your right hand and pour it on the goose until the skin turns from white to yellow and begins to tighten, wipe off the water and spread the crispy water. Finally, hang the goose and blow dry it with a fan.
4: Put the goose into the oven, bake in the open for 10 minutes, cover the lid of the oven, bake at a furnace temperature of 2500 ~ 2600 ° C for 15 minutes, cool down to 2000 ~ 2200 ° C and bake for 25 minutes until cooked.
Pineapple grunting meat
"Pineapple gollum meat", also known as "sweet and sour meat" or "gollum meat", is a traditional dish in Guangdong. It is made by frying the cut pork with a paste and cooking it with pineapple and sweet and sour sauce, which has the characteristics of orange and yellow color, external scorched and tender inside, sweet and sour, which is welcomed by Chinese and foreign guests.
1: Cut the pork belly into 1.5 cm thick slices, and then cut the pork belly slices into cubes of about 2 cm; the red pepper and green pepper are cut into hob diamond slices for later.
2: Put the pork pieces into the bowl, add 2 grams of salt and cooking wine and mix well, marinate for about 15 minutes, then add eggs and dry starch and mix well, so that the surface of the egg paste is evenly hung; in the small bowl, add white vinegar, sugar, tomato sauce, spicy soy sauce, 1 gram of salt and water starch to mix into sweet and sour sauce, set aside.
3, sit in the pot and ignite, inject salad oil to burn until 50% hot, soak the pork pieces until cooked and fished out; when the oil temperature rises, add the pork pieces again, and after frying until the outside is scorched and tender, pour them out to control the oil and set aside.
4, leave the bottom oil in the pot, turn on the heat to add the oil to 60% heat, add the garlic to simmer out the aroma, then fry the pineapple pieces and sweet and sour sauce until evenly, it is best to add pork pieces, green peppers and red peppers together and stir-fry evenly from the pot to plate.
White cut chicken
"White cut chicken" is a traditional dish in Guangdong, and its charm can be seen in the banquet, white cut chicken is often used as the first choice. It is made of tender chicken as raw material, after cooking and soaking, change the knife to cut into pieces, accompanied by ginger and shallot oil plate to eat, with simple production, cooked but not rotten, smooth skin, delicious characteristics.
1: Wash and peel the ginger, cut into small pieces, pound into a bowl and mash into a fine puree; green onion white and cut into fine strips. Place the two together in a bowl, add salt and mix well, set aside.
2: Heat the wok over medium heat, pour peanut oil to 70% heat, take out 50 ml and pour it into a small bowl filled with ginger puree and shredded shallots, mix well into a ginger and onion oil dish; the remaining 10 ml of peanut oil is put up and set aside.
3: Hook the chicken with an iron hook, immerse it in a pot of slightly boiling water, lift it every 5 minutes, pour out the water in the abdominal cavity, and then put it into the pot and soak it. After about 15 minutes, the chicken is cooked, quickly put it in cold boiling water to cool, take it out to dry, spread the peanut oil, cut it into small pieces, neatly stack it into plates, and serve with ginger and shallot oil.
Steamed mandarin fish
"Steamed Mandarin Fish" is one of the "Top Ten Famous Fresh" in Cantonese cuisine. It is made of fresh mandarin fish as the main ingredient, cooked by steaming method, with the characteristics of simple and generous, smooth and tender meat, and fresh and mellow taste.
1, the mandarin fish slaughtered and cleaned, with a towel to absorb the water, from beginning to end with a knife against the back bone to cut the knife edge, on its surface and abdominal cavity smeared with cooking wine; take 10 grams of white onion cut into fine strips, the remaining 15 grams cut into strips; half of the ginger sliced, the other half cut into fine wires. Cut the fresh red pepper into thin strips, place them in a small bowl with the white shredded green onion and ginger shreds, soak in cold water until curled, and set aside.
2: Place the green onion strips spaced horizontally on a strip plate, put the osmanthus on top, then put ginger slices on the surface of the mandarin fish, drizzle with lard, steam for 8 minutes on high heat in the cage, remove the green onion strips and ginger slices, sprinkle with green onion, ginger and red pepper.
3: At the same time, heat the peanut oil into the pot until it is 70%, drizzle on the shredded shallots, ginger and red pepper, and finally pour the steamed fish soy sauce on the periphery of the mandarin fish.
White-seared shrimp
"White-seared shrimp" is a famous dish in Cantonese cuisine, it is based on fresh prawns as the main ingredient, after being cooked in white water, dipped in sauce to eat, although the preparation method is simple, but the shrimp meat is crisp and sweet, the taste is special.
1: Cut off the shrimp whiskers and shrimp feet, pick off the shrimp line, wash; take 5 grams of green onion and cut into thin strips; 5 grams of ginger sliced, another 5 grams cut into fine strips; fresh red pepper cut into thin strips.
2: Bring the vegetable juice to a boil, add cooking wine, soy sauce, oyster sauce, fish sauce, pepper, salt and sugar and boil for 5 minutes, put it in a small bowl to cool; pour the shredded shallots, ginger and red pepper into the sesame oil and salad oil pot that is 70% hot, then pour in the mixed vegetable juice, turn it into a sauce, and set aside.
3: Sit on the fire, add an appropriate amount of water to boil, add shallots, ginger slices, lemon slices and washed prawns, boil for about 1 minute, drain the water, neatly stack on the plate, and dip it on the table with the sauce.
Shiitake mushroom hearts
Although the mushroom heart is only a vegetarian dish, as long as it is a vegetable heart, it will inevitably become the heart of The Guangdong people. This dish has the characteristics of light and fresh flavor, rich nutrition and emerald green color.
1: Soak the shiitake mushrooms in water in advance until soft, then remove the root stem and wash it; clean it with the heart of the dish, and cut a cross flower knife at the root for later.
2: Add the right amount of cooking oil to the pot, turn on the heat to heat the oil to 70%, then add the minced ginger and sauté until fragrant, then put in the heart of the dish and fry for 30 seconds, then add the shiitake mushrooms, salt, monosodium glutamate and sugar and stir-fry until cooked. Finally, add water starch and turn off the heat when the soup is thick.
3: When out of the pot, use chopsticks to put the root of the vegetable heart outward, the leaves of the vegetables inward, neatly placed on the plate, and the mushrooms can be placed in the center of the root.
Beef with oyster sauce
"Oyster Sauce Beef" is a characteristic traditional home-cooked dish in Guangdong, that is, the use of beef tenderloin as the main ingredient, with Guangdong's unique oyster sauce, through the slippery stir-fry cooking, the dish is oyster flavor, tender texture, endless aftertaste, deeply loved by diners around the world.
1: Cut the beef tenderloin into large pieces of copper money, put it into a bowl, add salt, cooking wine and 100 ml of water and mix well, then add soy sauce and dry starch to mix well, and finally add 30 ml of salad oil to mix well; mix the fresh soup, dark soy sauce, pepper, water starch and sesame oil in a small bowl to make a sauce.
2: Sit in a pot and heat it, inject salad oil to heat it to 40%, disperse the beef slices and slide until it is eight ripe, pour into a colander and drain the oil.
3, the original pot on the fire, put the vegetable hearts into the boiling water pot with salt to blanch into emerald green, put in the bottom of the plate; the wok sits on the fire, put the appropriate amount of bottom oil to heat, put in the green onion, ginger and garlic slices to fry, stir-fry slightly under the oyster sauce, continue to stir-fry the beef slices, pour in the sauce, quickly stir-fry evenly, put on the plate of chinese cabbage hearts.
Coconut chicken soup
Coconut chicken soup belongs to a local specialty dish in Guangdong, and is also a classic soup in Cantonese cuisine, which has a good nourishing and health effect, and the taste is extremely delicious. Its main raw materials are chicken, fresh fruit coconut, ginger and table salt.
1: Rub the air port of the fresh coconut with a hard object, pour out the coconut water inside and put it into a bowl, then smash open the coconut shell, take out the coconut meat inside, and cut it into suitable small pieces with a knife; ginger cut into ginger shreds for later.
2: After the chicken is handled and cleaned, cut into suitable chicken pieces and set aside.
3: Add water to the pot, pour in coconut water, add coconut meat pieces, chicken pieces and ginger shreds, bring it to a boil on high heat, change to low heat and simmer for 3 to 4 hours after boiling, add salt to taste when out of the pot.
Write at the end
Today, I shared with you the common "8 hard dishes" of Cantonese Chinese New Year's Eve rice, there are meat and vegetarian dishes, which belong to the classic dishes in Cantonese cuisine, and their methods and tastes follow the characteristics of Cantonese people's light and salty. I wonder what dishes have been prepared in your family's Chinese New Year's Eve recipe this year? Welcome to leave a message in the comment area to share it!