#我的生活也是头条 #
Introduction: In less than 10 days, it will be Chinese New Year's Eve! On the evening of Chinese New Year's Eve, family and friends will gather together for a reunion dinner, which symbolizes the reunion and welcome the new, reunion and beauty. It is precisely because of this that Chinese New Year's Eve is very particular about what to eat, and the old saying "3 things are not on the table, the next year is empty", which means that Chinese New Year's Eve dinner table must prepare 3 dishes, otherwise the blessing of the next year will be gone.
So, which three dishes are they? Next, I will share these three dishes with you, and after learning their detailed recipes, Chinese New Year's Eve must be served on the table, and after the family eats, the new year will definitely go smoothly and smoothly!
The first course: braised fish - meaning red and fiery
Ingredient:
Bring fish, eggs, starch, ginger, green onion, garlic, coriander, cooking wine, salt, cooking wine, light soy sauce, aged vinegar, sugar.
Method:
Step 1: First of all, we cut the washed strip fish into segments, use a knife on both sides of the strip fish, scratch a few knives, put it in a bowl, add the cut ginger, cooking wine, salt, grab and mix well with your hands, and then marinate to remove the fishy.
Step 2: Then cut some garlic slices, ginger slices and chopped green onion for later use. Take another bowl to season, pour in an appropriate amount of cooking wine, light soy sauce, aged vinegar, salt, sugar, stir well and set aside.
Step 3: Take out the ginger shredded in the fish bowl, pour in the stirred egg liquid and an appropriate amount of starch, and mix well with your hands.
Step 4: Heat the oil, fry the fish until golden brown on both sides, the whole process takes about 6 minutes.
Step 5: Use a pan that has fried the fish, continue to add green onions, ginger and garlic to fry until fragrant, pour in the seasoned sauce, boil until bubbling, put the fish in and spread it flat, use chopsticks to turn it over continuously, and when the juice is almost collected, you can come out of the pot~
The second course: cola chicken wings - meaning to spread your wings and fly high
Ingredient:
Chicken wings, cola, green onion and ginger, salt, oil consumption, light soy sauce, cooking wine, cooking oil, white sesame seeds
Method:
Step 1: Clean the chicken wings you bought, scratch the surface, put them in a pot of clean water, add green onions, ginger slices and cooking wine to boil, and blanch for 3 minutes.
Step 2: Blanch the chicken wings and wash off the surface.
Step 3: Boiling oil, pour the chicken wings into the oil after the oil is hot, turn to medium heat and fry the surface of the chicken wings until golden brown (pay attention to turn the surface in time to avoid frying paste).
Step 4: Put the green onion and ginger slices directly, add half a bucket of cola without chicken wings, add a spoonful of salt, a spoonful of oil consumption, a little light soy sauce, a little cooking wine to taste, stir well, cover the pot and simmer for 10 minutes.
Step 5: After 10 minutes, open the lid, remove the green onion and ginger, cover and continue to simmer for 10 minutes.
Step 6: Finally, turn on a high heat to collect the juice, stir it with a spatula, sprinkle with white sesame seeds to garnish, and you can serve on a plate.
The third course: steamed cabbage with garlic vermicelli - it means that a hundred fortunes are rolling in
Ingredient:
Chinese cabbage, 1 handful vermicelli, garlic, red millet pepper, chives, cooking oil, light soy sauce, dark soy sauce, salt, aged vinegar.
Method:
Step 1: Soak the vermicelli in clean water in advance and soak it soft for later use.
Step 2: Clean the cabbage, cut the root in half into 8 equal parts, mince the green onion and garlic, and chop the millet pepper.
Step 3: Put minced garlic and millet pepper in a bowl, add a little oil consumption and dark soy sauce, an appropriate amount of light soy sauce, an appropriate amount of salt, a little aged vinegar, stir well, and make garlic juice.
Step 4: Start the pot with hot water, add a little salt and cooking oil after the water boils, and then put the baby vegetables in blanched water for 30 seconds.
Step 5: Arrange the blanched baby vegetables in order in a disc, place the freshly soaked vermicelli in the middle of the plate, and pour the garlic juice that was previously seasoned.
Step 6: Put the plate directly into the steamer with boiling water and steam for 10 minutes on high heat.
Step 7: After steaming, sprinkle with chopped green onion, drizzle with a little hot oil to stir the aroma, and then serve.