At the Chinese New Year's Eve dinner, a sumptuous meal is an essential part of family fun. In addition to the traditional hot and cold dishes, some fresh and appetizing cold dishes are indispensable. These seven cold dishes, including sour and spicy chicken thighs, cold lotus root, small seafood in sauce, old vinegar peanuts, cucumber with preserved eggs, cold pork ears and silver fungus mixed with fungus, each with its own characteristics and rich taste, add a lot of color to the Chinese New Year's Eve rice. Let's walk into these seven delicious cold dishes together and start a wonderful reunion time.
1. Hot and sour chicken thighs:
Hot and sour chicken thighs are an appetizing and greasy salad made from tender chicken thighs that are tender and juicy when cooked. The chutney sauce blends the sourness of vinegar with the spicy flavor of chili peppers, bringing a rich flavor to the dish. Paired with some coriander and crushed peanuts, it not only enhances the taste of the dish, but also adds layering. This dish is beautiful and fragrant, and it is an indispensable cold dish on the Chinese New Year's Eve dinner table.
Ingredients: 2 pieces of chicken thighs, 1 green pepper, shredded, 1 red pepper, shredded, ginger, minced, garlic, shallots, cut into sections, chutney, light soy sauce, vinegar, sugar, cooking wine, salt, chicken essence, cooking oil
Steps:
1. Clean the chicken thighs, pat them loose with the back of a knife, sprinkle with salt and cooking wine, stir well, and marinate for 15 minutes.
2. Boil a pot of water, after the water boils, put the marinated chicken thighs into the water and blanch until the chicken changes color and remove for later use.
3. Add an appropriate amount of cooking oil to the pot, heat it, add the green onion, ginger and garlic and stir-fry until fragrant.
4. Add chutney sauce and stir-fry evenly, then add an appropriate amount of light soy sauce, sugar, vinegar, and stir well.
5. Put the blanched chicken thighs in a pan and stir-fry evenly so that the chicken is evenly coated with the sauce.
6. Add the green and red pepper shreds and continue to stir-fry evenly to let the vegetables absorb the flavor.
7. Finally, add an appropriate amount of chicken essence, stir well, and sprinkle with shallots.
8. Serve on a plate and enjoy delicious spicy and sour chicken thighs.
Tips:
(1) The purpose of blanching chicken thighs is to remove blood and make the meat more tender.
(2) The amount of chutney can be increased or decreased according to personal taste.
(3) The ratio of vinegar and sugar can be adjusted according to personal taste to increase acidity or sweetness.
(4) The addition of green and red peppers can add color, and you can also choose other vegetables according to your taste preference.
(5) When stir-frying, the heat should be moderate to avoid the ingredients from sticking to the pot.
2. Cold lotus root:
Cold lotus root is a refreshing and refreshing dish made from fresh lotus root, thinly sliced, and has a tough texture. Paired with light sauces such as light soy sauce, balsamic vinegar, peanut oil, etc., it adds a lot of color to the lotus root. In addition, you can also add some crushed peanuts or sesame seeds to enhance the taste and aroma. Cold lotus root is not only attractive in color, but also rich in dietary fiber, which helps to appetize and relieve greasy, and is a popular cold dish.
Ingredients: 1 fresh lotus root, appropriate amount of ginger, minced pieces, appropriate amount of green garlic, appropriate amount of edible oil, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of salt
Steps:
1. Peel the fresh lotus root and cut it into thin slices or shreds, either using a planer or slicer, or by hand.
2. Blanch the sliced lotus root slices in boiling water for too long to keep the lotus root slices crisp and tender. After blanching, remove the water, put it in cold water to cool, drain and set aside.
3. In a large bowl, add light soy sauce, balsamic vinegar, sugar and salt, stir well and make a sauce.
4. Heat an appropriate amount of cooking oil in a pan, add the chopped ginger, and fry over low heat until fragrant.
5. Pour the fried ginger oil into a bowl and stir well to make a sauce for lotus root.
6. Add the cooled lotus root slices to the sauce and stir well, making sure each piece is coated with a delicious sauce.
7. Finally, sprinkle some chopped green garlic to enhance the aroma and stir well.
8. Serve on a plate, you can sprinkle some crushed peanuts or sesame seeds to add texture.
9. Refrigerate for a while to add flavor to the lotus root.
10. Cold lotus root can be eaten, refreshing and delicious, appetizing and greasy.
Tips:
(1) The proportion of the sauce can be fine-tuned according to personal taste, and the amount of light soy sauce, balsamic vinegar, sugar and salt can be increased or decreased.
(2) The lotus root slices should be cut evenly to ensure that the flavor is easier to absorb during cooking.
(3) Edible fried fragrant ginger can increase the fragrance of lotus root, and sesame oil can also be used instead of cooking oil.
(4) The addition of green garlic can enhance the taste of cold lotus root, and other seasonings can also be selected according to personal taste.
3. Small seafood in sauce:
Sauce small seafood is a seafood-flavored cold salad, using fresh small seafood, such as shrimp, razor clams, crab fillet, etc. With a special sauce, it is deliciously seasoned. The sweetness and sourness of the juice and the tenderness of the seafood blend with each other, making people have an endless aftertaste. This delicious dish is rich in high-quality protein and vitamins, and is a highlight of the Chinese New Year's Eve rice salad.
Ingredients: Appropriate amount of small seafood (shrimp, razor clams, crab fillet, etc.), appropriate amount of ginger, sliced into slices, appropriate amount of garlic, minced garlic, appropriate amount of green garlic, cut into sections, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of white pepper powder, appropriate amount of cooking oil
Steps:
1. Wash the small seafood and remove the shells of the shrimp for later use.
2. Boil an appropriate amount of water in a pot, add a little salt, blanch the small seafood, and remove it until the small seafood changes color.
3. Heat the cooking oil in a pan, add the ginger slices and minced garlic and stir-fry until fragrant.
4. Put the blanched seafood into the pan and stir-fry quickly.
5. Add an appropriate amount of light soy sauce, cooking wine and oyster sauce, stir-fry evenly, so that the seafood can absorb the flavor.
6. Add an appropriate amount of vinegar to taste and freshness, then add a little white pepper and stir well.
7. Finally, add the green garlic and stir-fry well.
8. Place the seafood on a plate, you can sprinkle some crushed peanuts or sesame seeds to add texture.
Tips:
(1) The choice of small seafood can be based on personal taste, such as shrimp, razor clams, crab fillet, etc.
(2) The purpose of blanching is to remove the fishy smell of small seafood and make it more tender.
(3) When stir-frying ginger and garlic slices in cooking oil, the heat should be mastered to avoid excessive frying.
(4) The proportion of seasonings can be fine-tuned according to personal taste, and the amount of light soy sauce, vinegar, oyster sauce, etc. can be increased or decreased.
(5) The addition of green garlic can enhance the taste of small seafood, and other seasonings can also be selected.
Fourth, old vinegar peanuts:
Old vinegared peanuts are a classic cold snack, the crispy peanuts and the sour taste of the old vinegar constitute a wonderful taste experience. The acids in old vinegar help to appetize, and the protein and fat of peanuts provide the body with some energy. This dish is not only delicious, but also suitable as an appetizer before the Chinese New Year's Eve meal.
Ingredients: 200 grams of raw peanuts, appropriate amount of aged vinegar, appropriate amount of edible salt, appropriate amount of sugar, appropriate amount of ginger, sliced garlic, appropriate amount of green garlic, cut into sections, appropriate amount of cooking oil
Steps:
1. Wash the raw peanuts, put them in a pot, add water, add salt, blanch until cooked through, remove and set aside.
2. Heat an appropriate amount of cooking oil in a pan, add ginger slices and stir-fry until fragrant.
3. Add the blanched peanut kernels and continue to stir-fry evenly so that the peanuts are evenly coated with ginger oil.
4. Add an appropriate amount of aged vinegar, note that the amount of aged vinegar can be adjusted according to personal taste, and stir-fry well to make the peanuts flavorful.
5. Add an appropriate amount of sugar, stir-fry evenly, and adjust the sweetness.
6. Finally, add the minced garlic and continue to stir-fry well so that the peanuts can fully absorb the fragrance.
7. Remove from heat, add the chopped green garlic and stir well.
8. Place the vinegared peanuts on a plate and wait for them to cool down for a more delicious taste.
Tips:
(1) The choice of aged vinegar has a certain impact on the taste, and you can choose the aged vinegar that suits your taste according to your personal preference.
(2) When stir-frying ginger slices, the heat should be mastered to avoid excessive frying and affecting the taste.
(3) The addition of white sugar can be adjusted according to personal taste, increasing or decreasing the sugar content.
5. Cucumber mixed with preserved eggs:
Cucumber and preserved eggs are a refreshing and delicious coleslaw dish made with fresh cucumbers and delicious preserved eggs. The crispness of the cucumber complements the deliciousness of the preserved egg. Serve with some chives and minced garlic, plus an appropriate amount of light soy sauce and sesame oil, and the flavor is delicious. This dish has a good color match and taste, adding a refreshing cold dish to the Chinese New Year's Eve rice.
Ingredients: 1 fresh cucumber, 2 preserved eggs, appropriate amount of ginger, minced pieces, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of cooking oil
Steps:
1. Wash the fresh cucumbers, peel them and cut them into thin slices or shreds.
2. Peel the preserved eggs and cut them into even small pieces for later use.
3. In a large bowl, add an appropriate amount of salt, put the cut cucumber into the bowl, mix gently, marinate for a while, and let the cucumber come out of the water.
4. Drain the cucumber and place on a plate.
5. Top the cucumber with the chopped preserved egg cubes.
6. In a small bowl, mix the sauce, add an appropriate amount of light soy sauce, balsamic vinegar and sugar, and stir well.
7. Pour the sauce evenly over the cucumber and preserved eggs.
8. Heat an appropriate amount of cooking oil in a pan, add minced ginger and stir-fry until fragrant.
9. Pour hot oil over the cucumber and preserved eggs and stir well.
10. On a plate, sprinkle with some chives or chopped peanuts to add texture.
11. Cucumber mixed with preserved eggs is ready to eat, refreshing and delicious.
Tips:
(1) When pickling cucumbers, you can add an appropriate amount of sugar according to your personal taste to enhance the taste.
(2) The cuts of cucumbers and preserved eggs can be adjusted according to personal preference.
(3) When stir-frying the minced ginger in cooking oil, the heat should be moderate to avoid excessive charring.
(4) For a more delicious taste, add some chives or sprinkle some chopped peanuts at the end.
(5) Preserved eggs can be added in more or less quantities according to individual taste.
6. Cold pork ears:
Cold pork ears are a special cold dish, which is sliced with pork ears, which is crispy and delicious after being tasted. With special sauces, such as light soy sauce, pepper oil, balsamic vinegar, etc., the pork ears are more delicious and delicious. This dish has an attractive color and rich taste, and is a delicacy on the Chinese New Year's Eve dinner table.
Ingredients: 2 pork ears, appropriate amount of ginger, sliced, appropriate amount of garlic, minced garlic, appropriate amount of green garlic, cut into sections, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of chili oil, appropriate amount of peanut oil
Steps:
1. Wash the pig ears, blanch them in boiling water, cook them until they are cooked through, and take them out to cool.
2. Cut the cooled pig ears into thin slices for later use.
3. In a large bowl, add an appropriate amount of salt, put the cut pig ears into the bowl, mix gently, marinate for a while, and let the pig ears taste good.
4. Drain the marinated pork ears and place them on a plate.
5. In a small bowl, add an appropriate amount of light soy sauce, balsamic vinegar and sugar, stir well to form a sauce.
6. Pour the sauce evenly over the pig's ears.
7. Heat an appropriate amount of peanut oil in a pan, add ginger slices and stir-fry until fragrant.
8. Pour hot oil over the pig's ears and stir well.
9. Add the chopped garlic and green garlic and mix well.
10. If you like spicy flavor, you can add an appropriate amount of chili oil to make the flavor richer.
11. Finally, sprinkle some crushed peanuts to enhance the taste.
12. Put the pork ears on a plate and serve, refreshing and appetizing.
Tips:
(1) When marinating pig ears, you can add some ginger slices to enhance the taste.
(2) When cooking pig ears, you can add some cooking wine to remove the fishy smell.
(3) When stir-frying ginger slices in cooking oil, the heat should be moderate to avoid excessive frying.
(4) The addition of chili oil can increase or decrease the spiciness according to personal taste.
(5) At the end of the dish, you can sprinkle some crushed peanuts to add texture.
7. White fungus mixed with fungus:
Tremella fungus is a healthy and delicious salad that is rich in gum and is good for skin and intestinal health. The fungus has the effect of clearing heat and detoxifying, moistening the lungs and nourishing the stomach. Pair with some light seasonings, such as chicken bouillon, salt, sesame oil, etc., to make the dish more delicious and delicious. This coleslaw is not only good for health, but also light and delicious, which is suitable for Chinese New Year's Eve rice.
Ingredients: 50 grams of dried white fungus, 50 grams of dried fungus, 1 carrot, 1 green pepper, appropriate amount of ginger, minced garlic, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of cooking oil
Steps:
1. Soak the dried white fungus and dried fungus respectively until softened, wash and set aside.
2. Peel the carrots, wash the green peppers, and cut into shreds for later use.
3. Shred the white fungus and fungus and place in a large bowl.
4. Add an appropriate amount of minced ginger and garlic to a bowl and stir to combine.
5. Add salt, light soy sauce, balsamic vinegar and sugar, and continue to stir well.
6. Add the shredded carrots and green peppers to a bowl and stir again.
7. Heat an appropriate amount of cooking oil in a pot, pour the hot oil over the mixed vegetables, and stir well.
8. The cold white fungus mixed with fungus can be put on a plate, refreshing and delicious.
Tips:
(1) Soak dried white fungus and dried fungus for enough time to ensure softening.
(2) The ratio of salt, light soy sauce, balsamic vinegar and sugar can be adjusted according to personal taste.
(3) Add green peppers and shredded carrots to enhance the color, and you can also choose other vegetables according to your taste preference.
(4) Pouring hot cooking oil on the dish can make the dish more flavorful.
The Chinese New Year's Eve dinner is a symbol of reunion, while the food is a condensed taste of happiness. With their unique flavors and textures, these seven cold dishes enrich the dishes of the Chinese New Year's Eve Dinner, bringing a feast for the taste buds of the family. Sour and spicy, refreshing and tender, each cold dish is a unique choice made with care, making the atmosphere of the Chinese New Year's Eve dinner more warm and warm. May this beautiful moment, the seven kinds of coleslaw and the laughter of family and friends, welcome the arrival of the new year together. I wish you all happiness and good luck in the new year#冬日生活打卡季! #