Chinese New Year's EveChinese New Year's Eve rice is one of the most important moments of the year in traditional Chinese culture, and it is also a time for family reunion. On this day, people prepare sumptuous delicacies, signifying that the new year will be full of happiness, abundance, and good luck. As the old saying goes, "If you don't serve 4 dishes, you won't get in the door", let's explore the meaning behind these delicacies and learn how to make this must-have dish for Chinese New Year's Eve Xi.
1. Fish
Fish represents "more than every year", and in Chinese, the pronunciation of fish (carp) is similar to "yu", so fish has become an auspicious food that symbolizes more than every year. Steamed fish must not be missing on the table on Chinese New Year's Eve. The steamed fish has a bright color and tender meat, giving people a bright feeling.
Recommended Recipe: 【Steamed Fish】
Ingredients: sea bass, ginger slices, green onions, cooking wine, steamed fish soy sauce, salt, millet spicy, cooking oil
Here's how:
1. Remove the scales and guts of the fish and rinse with water. Cut the fish into 1 cm wide pieces, leaving the belly uncut into sections. Then add green onions, ginger, cooking wine, salt, spread evenly, and marinate for 15 minutes.
2. Add water to the pot, put the fish in the fish plate, add green onion and ginger shreds, and steam over high heat for 10-15 minutes until the fish is cooked through.
3. Take out the steamed fish, pour out the steamed soup and shredded green onion and ginger, pour on the steamed fish soy sauce, put new shredded green onion and ginger, pour hot oil, and sprinkle with spicy millet and chopped coriander.
2. Chickens
The chicken, symbolizing "good luck". Chicken is a traditional auspicious ingredient that symbolizes good luck throughout the year. Braised chicken in a rice cooker is a simple but delicious home-cooked dish, and here are the steps to make this dish:
Recommended Recipe: [Braised Chicken in Rice Cooker]
Ingredients: 1 chicken, ginger slices, green onions, cooking wine, light soy sauce, salt, dark soy sauce, bay leaves, cinnamon
Here's how:
1. Handle the chicken cleanly, prick the chicken with a toothpick, slice the ginger, cut the green onion, apply light soy sauce and dark soy sauce to the chicken for a few minutes, and marinate for 2 hours.
2. Put the chicken and marinated seasoning into the rice cooker, add an appropriate amount of water, add salt, and stir well. Cover the rice cooker, select the "Chicken Stew" function, and wait for the chicken to cook.
3. After cooking, pour the chicken back into the wok and reduce the juice over high heat to color the chicken and add flavor.
3. Buckle the meat
Steamed vegetables, which represents "thriving and thriving", imply that the days are getting richer day by day. Button meat is a layered traditional delicacy, with a combination of fat and thin, and a delicious taste. Here's a simple way to buckle the meat:
Recommended Recipe: [Button Pork]
Ingredients: pork belly, dried plum vegetables, ginger slices, green onions, light soy sauce, dark soy sauce, tofu, sugar, cooking oil
Detailed instructions:
1. Wash the pork belly, put it in a pot under cold water, add green onion and ginger, bring to a boil over high heat, continue to cook for 10 minutes, remove and drain. Apply dark soy sauce on the side of the pork skin and marinate for a while to color the skin.
2. Heat oil in the pot, put in the pork, the pork skin is on one side, fry until the pork skin is colored, remove it and let it cool, then cut it into thin slices, add fermented bean curd, light soy sauce, salt, sugar, dark soy sauce and mix evenly, marinate for 1 hour.
3. Soak the umeboshi in advance until soft and squeeze out the water. Heat oil in a pot, add green onion and ginger and stir-fry until fragrant, add plum vegetables, stir-fry evenly and set aside.
4. Put the pork belly slices in a bowl, cover with plum vegetables, add water to the pot, and steam over high heat for 1-1.5 hours until the pork belly is soft and glutinous. Put the steamed meat on a plate.
Fourth, pork face meat
Pork is a kind of meat that we often eat, and the whole pork face is plated at the Chinese New Year's Eve dinner, representing "good luck". Braised pork face is a delicious traditional dish that is simple to make but full of flavor.
Recommended Recipe: [Braised Pork Face]
Ingredients: half pork face, star anise, cinnamon, bay leaves, cooking wine, light soy sauce, dark soy sauce, rock sugar, appropriate amount of water
Here's how:
1. Wash the pork cheek and blanch it in boiling water to remove the blood.
2. Heat the oil in a pan and fry the pork face until golden brown on both sides. Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, then add star anise, cinnamon, bay leaves and rock sugar, add enough water, simmer slowly over low heat until the pork face meat is flavorful, and finally add salt, reduce the juice over high heat, and the soup can be thick.
On this Chinese New Year's Eve, four delicacies will delight the family at the table. Every year is full of good fortune, prosperity and good fortune, which means that the new year will be full of good luck and happiness. I wish you all the best in the new year, step by step, and a happy family. Chinese New Year's EveChinese New Year's Eve meal is not only a delicacy, but also a ritual that carries expectations and wishes for a better life in the future.