Gao Yantai | author
Boshan people have a tradition of cooking New Year's dishes. The economic situation of each family is different, the conditions are different, but people are based on their own actual situation, making some years of cooking to celebrate the Spring Festival. The time to cook the dishes for the New Year generally starts from about a week before the Spring Festival, and some have been busy until the evening of the 30th day of the Waxing Moon. Some ask the chef to do it, and some do it themselves, all of which can achieve abundant dishes. The economically rich and wealthy families make many varieties of annual dishes and good quality, while those with poor conditions do several kinds of annual dishes according to their families' economic strength, which is nothing more than a little less meat and a little soup, but it can always deal with the past.
Each family has been busy for a year, and in the end they can spend the New Year with their wives and children. New year's dishes can be eaten by themselves, the Spring Festival you come and go, there are guests can also be placed on the plate for drinks, bento, economy, food satisfaction, the host is convenient, very popular. Therefore, people enjoy it before the New Year's Festival. Here are several dishes for the year.
Sauté shredded pickles
Ingredients: water white house (spicy knots) pickles, lean pork, peanut rice (or peach, almonds), fungus, green onion ginger, sesame oil, soy sauce, salt, juice soup, monosodium glutamate.
Method: Wash the fungus in water, cut it open with a knife, blanch it in boiling water, fish it into cool water, and set aside; cut the white cabbage into even filaments, put it into a basin of water and soak it, stay for a while to change the water, repeat 2 to 3 times to spit out the salt it contains; put the peanut rice into the utensils and brew it into boiling water, immediately peel off its skin, put it into a pot and boil it thoroughly, soak it in cool water; put the pork on the top of the vegetable pier with a flat knife to slice the silk into thin slices, and then cut it into strips, if the meat is not smooth, then cut the top silk into thin slices; the onion and ginger cut into flowers. The stir-fry spoon is moistened on the fire with less oil, the appropriate amount of sesame oil or sesame oil and peanut oil blended oil are poured into the stir-fry spoon, after the oil is boiled, add shredded meat, ginger, green onion, use bamboo chopsticks in the same direction in the stir-fry spoon to turn the shredded meat, make it spread out, sauté until semi-cooked, add soy sauce, juice soup, put in pickle shreds, peanut rice, wood ear, stir-fry with hand spoons, chopsticks, stir-fry thoroughly, adjust the salt flavor, add MSG, put it into the brushed and boiled water and rinsed with a net rag to dry the basin.
Notes:
1. The pickle shreds are even and fine as well.
2. This dish can be added less sweet sauce, sauce stir-fry.
Steps: When the meat is fried until 3 or 4 is ripe, add the appropriate amount of sweet sauce, stir-fry, stir-fry until the sweet sauce is cooked, and then add soy sauce, etc
3. The amount of oil used should be sufficient, otherwise the pickle shredded vegetables are chai, and the taste is not good.
4. The added soup should also be sufficient, spreading nearly one-third of the shredded pickles.
Stir-fried skin spicy shredded
Ingredients: spicy skin, lean pork or chicken breast, broth, salt, monosodium glutamate.
Method: Wash the skin spicy, peel off the skin, cut into thin wires, put into the basin sprinkle fine salt to kill it, and rub it with your hands, kill well into the water, grasp the water by hand, put it into the net basin, cut the meat into even filaments, cut the onion and ginger into flowers, put the stir-fry spoon on the fire to moisten well, add sesame oil, after the oil is boiled, put in the shredded meat, green onion, ginger, and hold the bamboo chopsticks to stir-fry in the same direction, the meat is sautéed until it is half cooked, that is, put into the juice soup, the skin is spicy, salt, soup is fried thoroughly, add MSG, and put into the net basin.
1. When stir-frying this dish, the shredded meat can be added with aquatic flour and egg whites for oil slippery, and the effect is better.
2. Do not add ingredients to this dish to maintain its white body.
3. Do not use the fire too much to keep the skin crisp.
Stir-fry diced pickles
Ingredients: Water White House pickles, spicy skin, tofu, lean pork, peanut rice, fungus, soup, green onion, ginger, salt, soy sauce, monosodium glutamate, etc.
Method: Wash and peel the spicy skin into diced pieces, kill them with fine salt, and rub and kill them thoroughly by hand, put them into clean water, and fish them out for use; cut the water White House pickles into D-shaped fast, soak them in the water to remove their salt, fish them out and set aside; peanuts and rice are concocted as before; tofu is cut into T-shaped pieces, fried in a frying pan to see yellow, fished out, and soaked in boiling water in a vessel for use; wood ear bubbles, pick well, cut open with a knife, blanched thoroughly and fished into cool water for use; lean pork cut into T-shaped blocks, ginger, green onion cut into flowers. Stir-fry spoon with less oil to moisten well, after oil boiling, put in the meat pieces, green onion and ginger flowers, stir-fry with a hand spoon, sauté until semi-cooked, add soy sauce, juice soup, peanut rice, diced tofu, diced pickles, spicy diced skin, water fungus, monosodium glutamate, etc., adjust the salt taste, the soup is fried thoroughly, put into the net basin and it is ready.
Features: This dish is spicy, peanut off-white, pickles slightly red, tofu yellow, fungus black. The colorful dishes are beautiful. Sweet sauce can also be added and stir-fried.
Stir-fried beans pickles
Ingredients: green soybeans, lean pork, peanut rice, fungus, water white house pickles, spicy skin, juice soup, monosodium glutamate, green onion, ginger, soy sauce, monosodium glutamate, salt, etc.
Method: Pick the green soybeans, put them in the basin and add cool water to make it rise well, put them into a pot of boiling water and blanch them thoroughly, fish them into a basin of cool water and soak them for use; cut the water White House pickles, the skin is spicy and cut into elephant eye (diamond horn) slices and fungus, peanuts, etc. are all prepared as before, the pork top silk is sliced, and the green onion and ginger are chopped. Stir-fry spoon with less oil to moisten well, and then add oil in an appropriate amount, after opening, put in slices of meat, green onions, ginger, stir-fry with a hand spoon, stir-fry until semi-cooked, add soy sauce, juice soup, green soybeans, peanut rice, water fungus, pickle slices, skin spicy slices, soup open and fry thoroughly, adjust the salt flavor, add MSG, put into the net basin can be.
In addition to the four types of stir-fried pickles introduced above, we also use sauce pots to make pickles such as sauce meat, sauce chicken, and soy sauce tofu. Also do crispy fish pot, good conditions also do roast fish pot, roast fish pot material real, in addition to fresh pork with skin, there are still fresh fish, tiger skin chicken, rich in nutrition, but it is only salty, crispy fish pot in addition to sour, salty, but also slightly sweet, the taste is far better than the roast fish pot, so although the quality of the fish pot is slightly inferior to the fish pot, but it is very popular.
At the end of the year, you have to make fried goods. Fried lotus box, fried tofu, fried spring rolls, loose meat, croquettes, balls can be made of two kinds: 1. meatballs. 2. Tofu balls. After frying, put it away, eat as you go, take as you go, it is very convenient. Fried tofu slices can be made more, and their use is more. You can take it into the stew, boiling vegetables, you can also cut shreds, brew with boiling water, with blanched leeks, sea rice, ginger, plus sesame oil, soy sauce, vinegar mixed with the ingredients, make leeks mixed with tofu; you can also mix with scalded spinach, cooked through the dragon's mouth vermicelli, add vinegar, salt, mustard oil, make mustard spinach. People are tired of eating during the festival, eating vegetarian dishes, and feeling very palatable and comfortable.
Loose goods are mandatory, before the economic conditions were poor, most of them were pine meat, pine tofu. Pine meat is actually the plate oil changed to a stick, salted and then put into the paste, and then fried in the oil pot with bamboo chopsticks, in recent years, due to the consideration of the health of the eater, and there are many animal phobia, pine meat is not very popular. It can be replaced by pine shrimp skin and pine sea rice. Loose goods do not take off the pants, that is, when heating, the outer paste and the loose food will never be separated, boiling vegetables, stewed vegetables are indispensable. If the economic conditions are good, when making new year dishes, we also make fried spring rolls, tofu boxes, balls, braised fish and other dishes in order to entertain guests or use themselves.
In the few dishes introduced here, only the materials used are introduced, the amount of materials is not listed, and if there is a good one, it can be flexibly handled according to the material situation at hand.
The weather is getting colder, winter is coming, made of finished dishes can be stored for some time, do not wait until the Spring Festival to do the New Year's dish, may wish to do one or two to taste it first, constantly summarize their cooking experience, master the cooking skills, they will do it, life is convenient, it is a good thing for themselves and others, why not enjoy it?