Today is the first day of 2024, and it is also the first day of the Lunar New Year.
The following is my family's first family dinner for four people with ten dishes, which is good, delicious and easy to make.
The first course: braised meatballs and eggs (meaning reunion)
Ingredients and ingredients: pork hind leg, egg, ginger, green onions, chives, cooking wine, thirteen spices, braised soy sauce, extremely fresh, salt.
Cooking process:
1. Pour the pork hind leg into the basin, remove the roots and skin of a green onion and wash and chop, wash and chop an appropriate amount of peeled ginger, put it into the minced meat basin together, pour in an appropriate amount of thirteen spices, cooking wine, braised soy sauce, flavor and salt and stir well.
2. Take a bowl, pour in an appropriate amount of teriyaki soy sauce, grab an appropriate amount of minced meat with your hands and put it in the palm of your hand, gently pinch the meatballs into a circle, put them in a bowl and roll a layer of soy sauce, and then pick them up and drop them back and forth in the palms of your two hands, so as to make the meatballs firm.
3. Add an appropriate amount of water to the pot, put the washed eggs into the pot, bring to a boil over high heat and turn to medium heat, soak them in a basin of cold water after cooking, peel the shell, and gently chop some holes on the surface of the eggs with the tip of a kitchen knife, which is to better absorb the flavor during the cooking process.
4. Start another pot, add an appropriate amount of water, pour in an appropriate amount of cooking wine, braised soy sauce, salt and shredded ginger, turn on the fire while making meatballs and put them in the pot, the amount of water should not be over the meatballs, then pour in the eggs, cover the lid, turn to medium heat and simmer slowly after boiling, stew until the soup is not much, pour in the appropriate amount of flavor and stir evenly, you can put it out of the pot and put it on the plate, sprinkle some chopped chives and serve it on the table.
Cooking tip: Today's minced meat is a bit coarse, and the meatballs are not smooth and round enough, so ask the seller to break up as much as possible when buying meat.
The second course: roasted wings in sauce (meaning good luck, spreading wings and flying high)
Ingredients and ingredients: chicken wings, green onion, ginger, garlic, Haitian soybean paste, braised soy sauce, sugar, cooking wine, Wei Ji Xian, Haitian oyster sauce, chives, cooking oil.
Cooking process:
1. Wash the appropriate amount of chicken wings, draw two knives obliquely on both sides, boil water, cold water pot in the wings, the amount of water is not over the wings, and then add an appropriate amount of cooking wine and cut ginger shreds, after the water is boiled, the meat in the wings is tight and reduced, and the cold water is taken out to squeeze out the water for later use.
2. Remove the root and skin of half a green onion and wash it and cut it into small pieces, cut the appropriate amount of peeled ginger into thin strips, peel and wash the two cloves of garlic and cut into cubes, and chop a little washed chives for later use.
3. Heat the oil, change the oil heat to medium heat, put in the appropriate amount of salt, stir well with a spatula, put it into the wings in turn, fry until one side is golden, turn over and fry until golden, put in the chopped green onions, ginger and garlic, then pour in the appropriate amount of cooking wine, Haitian soybean paste, braised soy sauce, extremely fresh, a little sugar and a little oyster sauce, fry slightly, pour in the appropriate amount of water, the amount of water and the ingredients are flush, boil over high heat, turn to medium heat and simmer slowly, turn twice halfway, stew until the soup is thick, put it out of the pot and put it on the plate, and then evenly sprinkle the minced chives, and then serve it on the table.
The third course: tomato sauce fish fillet (meaning more than every year)
Ingredients and ingredients: grass carp, two bags of 30g tomato paste, tofu, green onion, ginger, garlic, chives, coriander, teriyaki soy sauce, Wei Ji Xian, Haitian oyster sauce, pepper, corn starch, cooking wine, salt, cooking oil, water.
Cooking process:
1. Wash a grass carp, cut it into fillets, and put it in a basin.
2. Wash and cut the appropriate amount of peeled ginger, pick and wash the appropriate amount of green onions and cut them into small sections, peel and wash the five cloves of garlic and slice them, pick and wash a little chives and coriander and chop them for later use.
3. Pour an appropriate amount of cooking wine, salt, pepper and cornstarch into the fish fillet, then put in an appropriate amount of chopped green onion and ginger, mix well and marinate, the longer the time, the more flavorful, if it is short, half an hour.
4. Cut a small piece of tofu into small pieces, pass the water twice, boil the water, put in the cut tofu pieces after the water boils, cook for a few minutes, remove the cold water and soak.
5. Heat the oil, after the oil is hot, put in the remaining chopped green onions, ginger, garlic and two bags of 30g of tomato sauce and stir-fry evenly, pour in the appropriate amount of oyster sauce, braised soy sauce, salt and Wei Jixian and stir-fry evenly, add the appropriate amount of water, put in the tofu, boil, simmer for a few minutes, put in the pickled fish fillet, continue to stew, stew until the tofu is flavorful, the fish fillets are tender, you can put it out of the pot and put it in the pot, evenly sprinkle the minced chives and coriander.
Fourth course: Beef in sauce (beef is angry)
Fifth course: steamed sausages
Sixth course: Sauce chicken (auspicious)
Seventh course: cold preserved eggs
Ingredients and ingredients: 4 preserved eggs, coriander, extremely fresh, vinegar, sesame oil.
Production process:
1. Peel and clean the four preserved eggs, and wet the kitchen knife against the faucet, so that the preserved eggs do not stick to the knife.
2. Cut the preserved eggs into melon teeth, arrange them on a plate, wash and chop a little coriander.
3. Take a bowl, pour an appropriate amount of flavor, a little vinegar and sesame oil into the bowl, stir well, pour evenly on the cut preserved eggs, and evenly sprinkle with chopped coriander.
Eighth course: stir-fried shrimp with garlic
Ingredients and ingredients: prawns, celery, garlic, ginger, green onions, salt, cooking wine, teriyaki soy sauce, extremely fresh, cooking oil.
Cooking process:
1. Cut off the head of the prawns, pull out the shrimp line, cut the back, wash and put on a plate, pour in an appropriate amount of cooking wine, cut ginger, salt, and a little braised soy sauce and mix well and marinate.
2. Remove the skin of half a green onion, wash and cut into sections, peel and shred an appropriate amount of ginger, peel and wash the five cloves of garlic and chop them.
3. Pick and wash the appropriate amount of celery and cut it into sections for later use.
4. Heat the oil, heat the oil, pour in the chopped green onions, ginger and garlic and stir-fry the fragrance, pour in the pickled prawns, continue to stir-fry until the prawns turn red, then pour in a little cooking wine, an appropriate amount of braised soy sauce, and stir-fry evenly with extremely fresh flavor, pour in a little water, continue to stir-fry for a while, pour in the cut celery and stir-fry the raw ones, add the appropriate amount of salt and stir-fry evenly, and then you can put it out of the pot and put it on the plate.
Ninth course: Salted pork ears and salted goose gizzards
In my hometown, entering the wax moon, every household has to pickle salted goods, salted pork, salted pig's trotters, salted goose, salted chicken, salted goose claws, salted goose gizzards, salted fish, etc., the steps of pickling salted goods are: cleaning, water control, evenly applying salt, rubbing hard, putting it in the tank, pressing it with a washed big stone, pickling for a week, turning it over (the following is turned to the top), and then pickled for 1 week, take it out to dry, dry the water, and then put it in a bag and put it in the refrigerator for freezing.
Tenth course: cold cucumber, fungus, and yuba
Ingredients and ingredients: yuba, cucumber, black fungus, garlic, green onion, spicy red oil, sugar, salt, vinegar, flavor, sesame oil, edible oil.
Production process:
1. Wash the two cucumbers, pat the back of the knife flat, cut the oblique knife into sections, put them in a basin, add a small spoon of sugar and mix well, squeeze out the water after the water comes out, and then put it in the basin.
2. Soak an appropriate amount of black fungus and bean curd, soak it in water, wash it after soaking, cut the bean curd into sections, boil the water, pour in the bean curd and black fungus after the water boils, and put it into the cucumber pot.
3. Peel and chop the three cloves of garlic, wash and chop a little green onion, and put them in a cucumber pot together.
4. Heat the oil, and when the oil is hot, pour it evenly over the chopped green onion and garlic.
5. Pour an appropriate amount of fresh flavor, vinegar, salt, a little sesame oil and spicy red oil into the cucumber pot and mix well, then serve on a plate.
That's the end of today's sharing! Thank you for your comment!
#精品长文创作季#