All the dishes on the New Year's Eve have their own characteristics. I'm a Hakka, so let's talk about my side.
First of all, chicken is an essential dish. We will use our own chicken soup during the Spring Festival. Our chicken soup is especially sweet and delicious.
Fish is also essential for New Year's Eve dinner, which is symbolically more than enough every year. We didn't eat fish heads and tails on New Year's Eve, but saved them for the next day. This is more than enough every year, with a beginning and an end.
Our hometown will also make hemp balls during the Spring Festival, which symbolizes reunion.
I think these things are essential for our Spring Festival. As long as the family can get together and eat everything, reunion is the best New Year.
Speaking of this topic, I can't help but get excited. Dadong remembers looking forward to the Spring Festival when he was a child. I can not only buy guns and cannons with the lucky money I received, but also enjoy all kinds of snacks.
In addition, there is one thing that excites me more about Dadong. When I was a child, I could only eat all kinds of delicious dishes on New Year's Eve. It can be said that that meal should be the happiest and coolest meal I have eaten in a year.
Especially now, when I grow up, my understanding of New Year's Eve has increased a lot, especially for appetizers.
After all, it's quite pleasant to have a drink with my family and talk about this year's harvest on New Year's Eve, so drinking is an essential appetizer.
I'm glad to answer your question. Since ancient times, New Year's Eve has been the warmest ceremony in China. Although times have changed, family happiness and peaceful reunion have always been the constant theme and taste of New Year's Eve. I'm from Anhui, so let's talk about our side. 1. Get up in the morning and post a door, then pay a New Year call to your elders. This is a very happy thing when I was a child, because I will use lucky money. I don't have it now. I still want to say hello. If I'm not here, I can call to say hello. I will have dinner with my family at noon. If I want to have a taste of the New Year, I still have to cook at home. But in recent years, because the number of family members has increased, they choose to have a reunion dinner in a restaurant. After lunch, I will play cards with my peers for entertainment. Because I don't usually play cards, I can play cards or play during the Chinese New Year. The evening is New Year's Eve. Jiaozi, of course. Jiaozi was wrapped by his elders in the afternoon. There are celery meat, cabbage meat, leek eggs and many kinds of fillings. Will make some shapes for children to eat in jiaozi, and will also put money in jiaozi. You will be very happy if you eat it. There are many people eating steaming jiaozi, and the atmosphere is very lively.
New Year's Eve is a wonderful time for family reunion to celebrate the New Year, and it is also a time for all kinds of delicious food to get together. Jiaozi must be an indispensable place for New Year's Eve. On New Year's Eve, the whole family will pack jiaozi together and welcome the New Year happily.
Every holiday season, I miss my family, and jiaozi and jiaozi are all included in the family's family, which has also become an indispensable holiday delicacy. Jiaozi means "making friends with young people". Everyone has been busy outside for a year, and coming home from the outside to eat a bowl of hot jiaozi also indicates that this family will have a round and happy life in the new year.
Chinese New Year is coming, and I'm still looking forward to it. Although people like eating New Year's Eve out more and more now, I still think that it is the best taste of the year for the whole family to get together at home and cook some dishes they like, such as stewed fish, fried meatballs and some side dishes that the elderly like to pickle.
Now people's living conditions are getting richer and richer, and they can eat whatever they want at ordinary times. However, during the Chinese New Year, we should still get together with the old people, adults and children at home, make jiaozi together, and cook something delicious together, so that the taste of the year will be full.
The dishes cooked by family members and the jiaozi cooked by everyone together are no longer simple food, but also contain the hearts of people who love you and those you love, which is more like an emotion. Food with temperature is the most delicious.
Spring Festival, the biggest traditional festival in China, is coming. Everyone is getting ready to go home, and I am no exception. I have been working in Guangzhou since graduation. No matter how far it is, I will go home to reunite with my family every Spring Festival. As a Hunan native, I have been in Guangzhou for 7 years. Although there are many delicious Cantonese dishes, I will never forget the delicious food in my hometown, and I will never forget that every dish will put our own local peppers. That spicy feeling is definitely not available outside. Chinese New Year in the countryside is always so lively. Although it is not as lively as the New Year's Eve in big cities and grand as the New Year's Eve in hotels, it is even more homesick to kill chickens and pigs before the Chinese New Year.
In our hometown, pig's elbow is indispensable for New Year's Eve. We are not called Dongpo elbow or braised elbow. Rural people are commonly known as pig elbow (local dialect is called fatty), which means Chinese New Year reunion, where the whole family can have dinner together, get together and live a happy life. Without this dish, everyone will say it during the Chinese New Year because no one usually cooks it. Then I will share it today. How to cook this dish in our hometown?
Step 1: Prepare a big pig elbow. After cleaning the pig's elbow, you can burn the skin black with a torch, which can remove the pig's hair and make the skin more brittle and chewy. Then scrape off all the black substances on the epidermis with a knife and clean them.
Step 2: put the pig's elbow into the pot, add water, cook on high fire for about 10 minutes, and then turn off the fire. After the blood of the pig elbow is boiled, take it out and soak it in cold water.
Step 3: Boil half a pot of water. After boiling, add star anise, cinnamon, pepper and pepper, then add the pork elbow that has been cooked before. After boiling with strong fire, add soy sauce and salt, and continue to cook the pork elbow with low and medium fire.
Step 4: After cooking on medium heat 1 hour, poke it with chopsticks to see if the meat is well done. When the pork is cooked, turn off the fire and take it out after it is cold.
Step 5: Heat the pot first, then pour in a proper amount of oil, add ginger slices, garlic seeds and green peppers, stir-fry until fragrant, then pour in the cooked pork elbow meat, and add seasonings such as salt, soy sauce and bean paste as appropriate according to the salinity of the meat.
Step 6: stir fry for 2 minutes, add a little water to boil, and the delicious sauce-flavored elbow can be cooked. Put some coriander on the plate.
To sum up, it takes at least 2 hours to cook this pork elbow, which is why this dish is usually cooked during the Spring Festival, and it takes several people to finish such a big elbow. In the cooking process, we should first pay attention to the degree of heat, and secondly, the treatment of the whole process will affect the taste of the final product. You must have this dish during the Chinese New Year, so that you can have the flavor of the year. I also wish you all a happy New Year and a complete and happy life in advance.
The New Year's Eve dinner is not about what to eat, but who to eat with!
As long as the family is round and round, have dinner and chat together.
Jiaozi is absolutely essential in the north!
From the university, the New Year's Eve dinner is basically jiaozi, with jiaozi and jiaozi cooked together.
Marriage and having children are basically loved by parents and loved by children. Just a few dishes will do.
Is your New Year's Eve dinner rich?
Hello, everyone. I'm Megabox. Now my living standard has been greatly improved. Eat whatever you want every day and buy new clothes whenever you want. Occasionally homesick on weekends or holidays, you can take the high-speed train. If you want to hear the voice of your hometown, just make a phone call and watch a video. When I was a child, I always followed my parents in the crowded railway station. When you get off the bus, you have to take the ferry first and then transfer to the bus to get to your hometown. Festive Spring Festival couplets and window grilles are auspicious words and happy pens.
The flavor of the year is red firecrackers, and fireworks all over the sky, like flowers and fire, crackle all over the Spring Festival.
Lanterns, firecrackers, Spring Festival couplets, window grilles, blessings, new clothes, red envelopes and smiling faces are all essential for the New Year.
Wearing new clothes, watching strange things, eating delicious food and having fun are the tastes of New Year.
As far as I am concerned, my family was poor when I was a child. At that time, I was young. What I look forward to most every Spring Festival is buying new clothes, shoes and socks. My whole body is new. That kind of feeling is really good.
Home is a Hakka in the mountainous area of northern Guangdong.
Generally, we eat stuffed tofu, steamed chicken soup and lotus root soup, all of which are Hakka dishes, watercress and braised pork. Generally, there is almost no seafood, because it is almost impossible to buy fish, so these are more.
Chinese New Year is coming, so I just want to go home and have some memories.
I wish you all a happy New Year in advance.
In my memory, jiaozi is a must for the annual New Year's Eve dinner. As for other dishes, I don't think there is anything special. I feel that the New Year's Eve dinner will be stale without jiaozi.
Of course, the most important thing is that the family is round and round, harmonious and harmonious, and it is best to have a happy New Year.
Speaking of the custom of New Year's Eve, New Year's Eve is indispensable. The whole family is sitting around, chatting while eating, and having fun. Do you know what to eat on New Year's Eve? New Year's Eve usually has a beautiful meaning. Today Xiaoyu introduces what to eat on New Year's Eve. Don't forget to eat these nine kinds of food on New Year's Eve!
?
Pride is like a guppy (meaning more than a year), which is always an indispensable dish in the Spring Festival. Have a festive and peaceful attitude, good figure, nutrition and health, the key is to save time! The steamed fish not only keeps its original flavor, but also is very delicious and tender. Pride is like guppies. Many kinds of fish can do it, but mandarin fish and perch are the most suitable. Their meat is tender and delicious, with thick meat and few thorns. Because Hubei is rich in Wuchang fish, the live fish I bought was particularly fresh, so I used it to make a proud peacock fish, which was delicious.
Practice: First, clean the fish, separate the head and tail, cut fish segments from the back of the fish, cut them into fillets about 1 cm wide, and cut off the middle back. Be careful not to cut off the fish belly! Marinate the cut fish with cooking wine, salt and pepper 10 minute. Then take a big fish dish, sprinkle shredded ginger and scallion on the bottom of the dish, put salted fish on the dish, naturally shape the fish segments, put the head in the middle, put the bottom of the fish body with fish flavor, put it in a steamer (the water in the pot is boiled in advance), steam for 8 minutes on medium heat, turn off the fire and stew for 5 minutes, take out the soup from the fish dish, decorate the fish slices with millet pepper rings, put the scallion segments in the middle, and pour steamed fish sauce. Put oil in another pot and heat it. Pour hot oil on the fish to nourish it, and the fish will be more delicious. A beautiful and proud guppy is ready. It looks good and delicious, and it is perfect as a new year's dish.
?
Steamed eggs by clams (meaning flowers are rich), so the steamed custard has attractive color, fresh taste, good nutrition and good taste! You don't need to use a spoon when eating, just use the clam shell as a spoon, gently lift it with your hands, and send a spoonful of egg custard to your mouth. The custard is wrapped in clam meat. The two are perfectly integrated, fresh and refreshing, with a long aftertaste, delicious and fun, which children like.
Preparation materials: 500g of clams, 3 eggs, ginger, medlar and onion (appropriate amount).
Soak Meretrix meretrix in light salt water for half a day in advance to make it spit out sediment. Boil the water in the pot, add ginger slices, 1 tablespoon cooking wine, and add clams for 2 minutes. (Add ginger slices and cooking wine to remove the fishy smell of clam. ) When the clams' shells are opened, they can be fished out. Be careful not to cook for too long, which will easily lead to shrinkage of clam meat and tender taste. Oh) Rinse the clam with clear water, peel off the meat and put it on a plate. (Leave half peeled for later use) Take another small bowl, knock in 3 eggs and break up. Add 3 grams of salt and warm water and mix well. (Be sure to add warm water to make the egg liquid solidify easily. The ratio of eggs to water is 1: 1.5) Skim the froth with a spoon. This will make the surface of the steamed custard smooth as a mirror, beautiful and delicious. )
Pour 2/3 of the egg mixture into a plate with clam meat. It's best to use a deep dish to set the plate conveniently. ) Boil the water in the pot, and put the plate with egg liquid into the steamer. Cover the plate with a piece of tin foil, then cover the pot and steam over medium heat 10 minute. Cover the plate with tin foil to prevent steam and water from dripping and affecting the appearance. 10 minutes later, the egg liquid solidifies, and the remaining clam with shell is inserted into the plate. Then pour the remaining egg liquid into the plate. Cover with tin foil, then cover the pot, steam for 8 minutes on medium heat and stew for 5 minutes on low heat. Get out of the pot. Drop a few drops of sesame oil and decorate with medlar. Sprinkle with chopped green onion and serve delicious.
?
Steamed bird eggs with mushrooms: quail eggs used for bird eggs are considered as "ginseng in animals", which are nourishing and dietetic, nutritious and delicious. This dish is extremely simple. Just steam the eggs of mushrooms and birds, add sauce and pour them on the mushrooms. Its taste is tender and juicy, and its aroma is refreshing.
Preparation materials: 8 mushrooms, 8 quail eggs and 8 Chinese wolfberry onions (appropriate amount).
Buy fresh mushrooms, bowl-shaped, the deeper the concave, the better, so that quail eggs can be put in later. Wash the mushrooms and cut off the stems. (If the mushrooms are not placed evenly, you can flatten the bottom with a knife, so that they will not leak out in quail eggs. ) Dice the mushrooms, put them in a bowl, add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon water and appropriate amount of pepper, and mix well to make a bowl juice. Put mushrooms on a plate, peel quail eggs and put them in a mushroom bowl. Boil water in a steamer, add mushroom eggs and steam on low heat 10 minute. (Be careful not to steam with fire to prevent the eggs from rapidly expanding and deforming, which will affect the appearance! ) Move the mushrooms to a clean plate. Put a little oil in the hot pot, add the prepared bowl juice and cook for 2 minutes on low heat. Pour the juice on the mushroom eggs and add the medlar. Sprinkle with chopped green onion and serve delicious!
?
Steamed pork with powder: The secret of delicious food is to choose three-line pork belly, so that the steamed meat is fat but not greasy, soft and delicious.
Preparation materials: Third-line pork belly 400g taro 200g steamed meat powder (fermented milk) ginger and onion (appropriate amount).
Peel taro (gloves will not itch), wash taro and cut into pieces. Cut pork belly into 5mm thick slices, and add steamed meat powder and fermented milk. (Fermented milk from steamed meat powder) Add ginger foam and 25ml water, mix well and marinate for 20min. Find a deep bowl, put the meat slices face down in the bowl and put them neatly. Put taro in a bowl with cured meat, add 1 tbsp soy sauce and mix well. Put taro on the top of pork belly, then put the bowl in an electric pressure cooker, put 4 cm deep water in the pot in advance, and press the beef and mutton stall for 40 minutes. Open the lid after tripping, and the taro is soft and rotten. Cover it with a plate and turn it upside down. Sprinkle with chopped green onion. Soft and delicious, delicious steamed meat is ready.
?
Egg cake (happy from now on): high value, fresh and tender taste, less oil, healthy and delicious.
Preparation materials: eggs, 6 cornstarch, 15g ham sausage, 1 root shallot.
Separate the egg yolk and egg white and beat them into two bowls. Add 2g salt, 15g corn starch and shallots into the protein bowl and stir well. Add ham sausage, 2g salt and 15ml starch water into the egg yolk liquid bowl and stir well.
Heat the pan, brush the oil and turn off the fire.
Pour in the egg yolk liquid and open the pancakes. As thin as possible, the omelet is easy to roll up.
Fry until the surface is solidified. Turn off the fire, roll it up and push the omelet to the side of the pot. Add the remaining egg yolk liquid into the pot, spread it out and fry it on low heat until it is solidified. (Send the sausage away with chopsticks) Then continue to peel off the skin in the pot, push the egg roll to the side of the pot, brush a little oil in the pot, add the egg white liquid, and fry on low heat until it is solidified. Then roll it into a roll and push it to the side of the pot, brush it with oil, pour in the remaining protein solution, fry it on low heat until it solidifies, and roll it up to make an egg roll. Fry on both sides for a few seconds, and take off the pan. Cut into pieces and plate.
?
Golden potato cake: children's favorite, it is both a staple food and a dish. Take a bite of sour and sweet, nutritious and delicious.
Preparation materials: 400g potato, 65438 glutinous rice flour +080g sugar, 30g.
Wash, peel and slice potatoes. Steam the potato chips in a steamer for 25 minutes. You can easily insert them with chopsticks. Steamed potato chips are mashed with a spoon while they are hot. Add 30 grams of sugar and stir. Add glutinous rice flour in several times and stir into large particles. Knead evenly with your hands until you can't see the dry glutinous rice flour, take 20 grams of mashed potatoes, knead them into a ball and flatten them. Put oil in a hot pan, add potato cakes and fry over low heat. Don't put too much at a time, leave some space to prevent potato cakes from swelling and sticking together. Be sure to fry it in a non-stick pan over low heat to prevent it from burning. ) fry until both sides are golden and swollen. Take out the pan and put it on blotting paper to absorb the excess oil. Squeeze into tomato sauce, it's delicious.
?
Eating yam and black fungus together can not only strengthen the spleen and stomach, but also clean blood vessels and lower blood sugar. Beauty and beauty also reduce fat, especially for women. So how to fry yam and fungus is the best? The key yarn should be selected correctly. Yam is divided into crispy yam and noodle yam. Stir-fried yam should be crisp, the fried yam tastes tender, smooth and crisp, and the noodle yam is used for stewing soup, which tastes soft and fragrant. These two kinds of yam are made in different ways, each with its own characteristics. They are delicious!
Preparation materials: crisp yam 300g, auricularia auricula 100g, green pepper, garlic and ginger (appropriate amount).
Peel and wash the yam, cut it in half first, then cut it with an oblique knife, and finally slice it. Dear friends, remember to put a plastic bag on your hand to take yam, and then peel it to prevent allergies. ) soak the cut yam in clear water to prevent oxidation and discoloration. Boil the water in the pot, add yam and auricularia auricula (the auricularia auricula is soaked in advance, pedicled and torn), and then take out the yam and auricularia auricula after the water is boiled again. Put oil in a hot pan, add ginger and garlic and stir-fry until fragrant. Add 1 tbsp cooking wine and stir-fry for a few times. Add yam, auricularia auricula and green pepper. Stir-fry until the peppers are cut off. Add 1 teaspoon salt and 1 teaspoon sugar and mix well. Add a little sesame oil and chicken essence, stir well, and take out the pot.
?
Lettuce in oyster sauce: crisp, appetizing and greasy.
Preparation materials: lettuce, 2 garlic, 2 cloves of shredded onion and shredded red pepper.
Peel lettuce piece by piece, wash and control water. Put oyster sauce, soy sauce, sugar and a little starch in a small bowl and mix well. Boil water in a pot, add a little salt and a few drops of corn oil, scald the lettuce (putting oil in the water can make the lettuce brighter), take it out and plate it. Pour oil into the pan, add garlic and stir-fry until fragrant, add sauce and cook until thick, and pour it on lettuce.
?
Yam mutton soup: both qi and blood, spleen and stomach, sweet and nourishing, delicious and not greasy.
Preparation materials: leg of lamb 1000g iron stick yam 1 coriander, medlar, red dates, ginger and green onions (appropriate amount).
Blanch the leg of lamb in cold water, cook for 5 minutes, skim off the foam, and drain the mutton. Put oil in a hot pan, add onion and ginger to stir fry until fragrant, add mutton to stir fry for 1 min, add cooking wine to stir fry until dry (this step can remove the smell of mutton), then transfer the mutton to an electric pressure cooker, add boiling water until the meat is not broken, and press the beef and mutton stand for 40 minutes. After tripping, add yam and jujube, add 2 teaspoons of salt, simmer for 10 minute, add pepper and medlar, sprinkle with coriander and take out.