Xiao Nian, China's traditional festival, but Xiao Nian has different customs in different places, and even the time is different, "twenty-three, sugar melon sticky", usually the north in the 23rd month of the month of the small year, the south to wait until the twenty-fourth of the month of the small year, in short, after the small year even if it officially enters the stage of "New Year", according to tradition, to abide by the rules and taboos of the New Year, everything must be a good color.
Of course, the festival is also indispensable for food, in addition to seasonal foods such as rice balls, hemp sugar, and burnt cakes on this day of the New Year, there are conditions in the family to make a few "auspicious dishes" to meet the scene, hope that the new year to remove the old and welcome the new, auspicious, the southern folk have an old saying is "3 dishes do not serve, blessing is difficult to enter the door", every festival banquet these dishes are indispensable, so which "3 dishes" are it? And what's so particular about it? #天南地北大拜年 #
First, the fish remember to serve
Whether it is Chinese New Year's Eve dinner or other formal festive banquets, fish must remember to serve it, the homonym of fish is yu, representing surplus, eating fish to please a good head, representing more than every year, but also as an auspicious food to make the festive atmosphere more intense.
Recommended recipe: steamed sea bass
Ingredients: 1 sea bass, green onion, ginger, steamed fish soy sauce, beer.
1. Clean the sea bass and cut a hole along the back along the backbone, the meat on the back of the sea bass is relatively thick, and it will be easy to steam after cutting. The fish belly is also treated, and the belly opening is larger so that the fish can stand on the plate.
2. Add shredded green onion and ginger to a bowl, add a small amount of beer to make green onion and ginger water, put the sea bass in, spread the green onion, ginger and garlic inside and out, and marinate for 10 minutes.
3. Put some large pieces of green onions and ginger under the steamed fish plate, you can pad the fish meat, and the fish will be more uniform when steaming. Place the sea bass on a plate with some shredded green onion and ginger stuffed on the back.
4. Boil water in a steamer, turn on high heat, according to the size of the sea bass, put in and steam for 10-12 minutes.
5. After the sea bass is steamed, remove the green onion and ginger from the back of the fish, put the green onion shredded again, and pour steamed fish soy sauce into the fish plate. Pour two spoonfuls of hot oil over the shredded green onion and fish.
Second, the chicken remembers to serve it
The folk saying goes: "No chicken is a banquet", "chicken" and "ji" are homophonic, symbolizing "auspicious celebration of Yu", and the names of dishes related to chicken are also good, such as birds and phoenixes, dragons and phoenixes Chengxiang and so on.
Recommended recipe: Chicken with green onion oil
Ingredients: Three yellow chicken, spring onions, ginger, onion, green onion, yellow gardenia, salt, cooking wine, white wine, steamed fish soy sauce.
1. Cut off the chicken butt and throw it away, then cut off the chicken head and chicken feet, take out all the internal organs in the chicken abdominal cavity, put it into a basin with an appropriate amount of water, add salt, flour and cooking wine, clean the inside and outside of the chicken, and rinse it thoroughly with clean water.
2. Peel and cut the onion, wash the spring onion and cut part of the segment, cut the green onion into chopped parts, take the green onion white slice for later use, peel the ginger and cut the ginger slices. After the chicken is cleaned, place the onion cubes, spring onion and ginger slices on the chicken, add a spoonful of salt and a spoonful of white wine. Apply the salt and wine evenly by hand, then squeeze the green onion and ginger slices twice vigorously, and repeatedly apply to the chicken body and belly cavity, this process lasts for 2 minutes.
3. Add enough water to the pot, turn on high heat and bring to a boil, in the process of boiling water, take three yellow gardenias and cut them, take two spring onions to knot. When the water is boiling, pour the yellow gardenia, spring onion knots and ginger slices into the boiling water and add a pinch of salt.
4. Pinch the chicken legs and put the whole chicken into the pot to blanch and take it out, and then put the whole chicken into the pot and cook on low heat for 15 minutes, do not turn it at will during the cooking process to avoid excessive skin damage. Cook for 15 minutes, then turn off the heat and simmer for another 10 minutes.
5. After the chicken is cooked and simmered, take a large basin and add an appropriate amount of water, take out the whole chicken and put it in the water to soak, the water can be changed twice more halfway to speed up the speed of the chicken cooling.
6. When the chicken is cold, add cooking oil to the wok, turn on low heat and fry the green onion white, onion cubes and green onion into the oil until the green onion is white and fried until brown, then turn off the heat, take out the residue, and pour the green onion oil into the chopped green onion.
7. After the chicken becomes cool, cut into chunks and arrange on a plate, pour the fried chopped green onion and onion oil over the chicken, pour an appropriate amount of steamed fish soy sauce into the pot and heat it over the chicken.
Third, remember to serve lettuce
Lettuce is homonymous with "raw wealth", eating lettuce is also a starter, hoping to have a good fortune and a successful career in the new year, which has a very good meaning.
Recommended recipe: Lettuce with oyster sauce
Ingredients: Lettuce, oyster sauce, garlic, light soy sauce, sugar, starch, salt.
1. Remove the roots and old leaves of the lettuce, add a spoonful of salt and a spoonful of oil to the pot, bring the water to a boil, put the lettuce into the pot and blanch for about 20 seconds and then remove the control water.
2. Add an appropriate amount of oil to the pot, finely chop a head of garlic, put it in the pot and fry over low heat until the minced garlic is slightly yellow and emits the garlic aroma.
3. Prepare 4 spoons of oyster sauce 2 spoons of light soy sauce, oyster sauce lettuce in oyster sauce is the main seasoning, the amount required will be slightly more, 2:1 ratio and light soy sauce mixed well, pour into the wok and stir evenly, slowly stir the oyster sauce and light soy sauce over medium-low heat to make the aroma, the time is about 30 seconds.
4. Add a small half bowl of water, half a spoonful of sugar to boil, drizzle a small amount of water starch, pay attention to the thinness, can flow smoothly, according to personal taste can add an appropriate amount of salt.
5. Pour the prepared juice over the blanched lettuce.
——Lao Jing said——
During the Spring Festival, there will be some folk taboos to pay attention to, such as chopsticks falling on the ground, to say "chopsticks music", broken bowls, plates, to say "broken peace", after eating do not say "finished eating", to say "full", especially the older generation will be more concerned about this, in short, the New Year should be a celebration, talk and do things to do good, old traditions still can not be lost.
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