#天南北地大拜年##冬日生活打卡季#
Time flies, today is the twenty-third day of the lunar month, commonly known as the "small year" (in the southern region, the twenty-fourth lunar month is the small year), the New Year is officially ushered in the "countdown", the flavor of the year gradually became stronger, the Spring Festival is the traditional festival that Chinese most important, and it is also a festival of family reunion and festivity, especially on Chinese New Year's EveChinese New Year's Eve night, the family will be busy in the kitchen, make a sumptuous dinner, the whole family gathers together, tastes the food, talks about the family, bids farewell to the old and welcomes the new, and wishes the family reunion and harmony in the new year and a happy life.
The dishes of the Chinese New Year's Eve dinner are very exquisite, not only hearty and delicious, but also have a good meaning of auspiciousness, which is the good expectation of the whole family for the new year. Today, Xiaobian will recommend an indispensable auspicious dish for Chinese New Year's Eve rice - Sixi Balls, which is a traditional famous dish, meaning the four happy events of life "Fu, Lu, Shou and Xi", It is the finale dish on the New Year's Festival or important banquet, it is red and bright, tempting appetite, delicious taste, fragrant but not greasy, making people have endless aftertaste,
However, the living conditions of modern people are getting better and better, and the traditional Sixi meatballs are too greasy to eat, especially during the Spring Festival, every household will make a hearty gourmet meal, which really burdens the stomach, so my improved version of the Sixi meatballs is more suitable for health needs, First of all, I match the meat filling with tofu, which not only makes the meat filling taste softer and glutinous, but also more balanced nutrition; Secondly, the fried was abandoned and steamed, so that the taste was fragrant and softer. This dish is festive and delicious, the method is very simple, just steam and steam can be served, especially delicious, every time it is served, there must be no disc juice left, but also meaning auspicious, full of New Year's flavor, whether it is Chinese New Year's Eve dinner or hospitality is doubly faced. Chinese New Year's Eve dinner must have this auspicious dish, steaming a steaming is particularly trouble-free, delicious and not hot, and the days are prosperous. Without further ado, let's share the detailed recipe of this dish, so let's learn it quickly!
【Shiki Steamed Tofu Maruko】
Ingredients: 1 small bowl of minced meat, 1 small piece of old tofu, 1 small broccoli, a little minced ginger, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of starch, oil and salt
Production:1. Prepare raw materials; 2. Add a little diced tofu to the meat filling, add an appropriate amount of salt, minced ginger, starch, cooking wine and light soy sauce and other seasonings; 3. Wear disposable gloves and keep beating the meat filling to make the meat filling stronger; 4. Divide the processed minced meat into quarters, put the minced meat into the left and right hands and change hands constantly, let the surface of the meatballs smooth and put them in a large bowl, add a little water; 5. Put it in an electric steamer and steam it over high heat for 20 minutes to steam it; 6. Boil the water, add a little salt and a few drops of oil, put the small broccoli into the pot and blanch it to change color, then remove it for later use; 7. Heat the soup in the tofu balls and add salt, light soy sauce, pepper and a little water starch to thicken. 8. Remove the steamed tofu balls and place them in a large bowl and place the blanched broccoli and a few carrot slices. 9. Finally, pour the prepared sauce over the steamed tofu balls;
10. Serve to the table.
Tips:1. Add a little diced old tofu to the meat filling, which is less greasy than the pure meat meatballs, and then add salt, ginger and other seasonings; 2. The meat filling should be constantly dropped to make the meat filling strong, and then put it into a steamer and steam it over high heat;3. Add salt and other flavors to the steamed tofu ball soup to thicken the water starch; 4. Blanch the vegetables and broccoli in advance, add some garnished carrot slices, and finally pour the sauce over them.