The New Year’s Eve dinner represents the essence of a city’s cuisine. Through the ingredients used, the color and appearance of the New Year’s Eve dinner, and even the characteristics of the presentation, you can guess which city the New Year’s Eve dinner belongs to. Here I am sharing my family’s New Year’s Eve dinner, and you can guess where I am from.
Let’s start with the New Year’s Eve dinner dishes
Listen to me and explain them one by one
Sausage and Bacon
The sausage and bacon is ours A must-have for locals, which local New Year’s Eve dinner would miss this dish?
Food made before the Chinese New Year. Eating homemade sausages and bacon during the Chinese New Year has become a custom in many areas in the south. Bacon refers to processed products that are cured and then baked (or exposed to sunlight). Bacon has strong preservative ability, which can extend the storage time and add unique flavor.
Xiang Wan
I believe many local friends are familiar with Xiang Wan. When we hold banquets in most places, the first dish among the nine bowls is Xiang Wan.
Especially for this fragrant bowl, he would make several large ones by himself during the Chinese New Year every year. The soft and waxy texture and salty taste are actually especially suitable for the elderly. After it's done, cut it into pieces and put it on top of the white radish, then steam it in a bowl. The aroma of the gravy and eggs penetrates into the radish. The sweetness of the radish and the salty aroma of the gravy make it extremely delicious.
The taste is really delicious. When I was a child, I could only eat it during the New Year and holidays.
Douban fish
Douban fish is a very classic Sichuan dish. What you pick up with a chopstick is the snow-white fish meat and the thick sauce of onion, ginger, garlic and minced watercress surrounding it. After eating, people have endless aftertaste... Its charm is second to none among foodie recipes! Among the various watercress fish in Sichuan and Chongqing, Wu’s watercress fish is the most famous and is famous all over the world.
Douban fish is our characteristic "fish every year". The most representative one is "X County Douban". When you serve it on the table, you will know that it is a local specialty.
Red oil chicken nuggets
Red oil chicken nuggets are our cold appetizers. Like the watercress fish, the most representative one is the "cooked spicy oil", which is served with rice. Artifact~
A traditional famous dish, which belongs to Zhejiang cuisine. The chicken is tender, salty and spicy, with a slightly sweet aftertaste. It is good with both wine and dinner, with bright color and smooth taste.
The production of "red oil" is not as simple as frying cooked spicy peppers at home. It requires many ingredients: chili, star anise, cinnamon, grass fruit, sannai, fennel, ginger slices, green onions, and walnuts. Kernels, white sesame seeds, and vegetable oil. The production process is also relatively complicated. It depends on the color of the vegetable oil and the order in which cold vegetable oil and high-temperature vegetable oil are poured into the red oil basin. The "red oil" made by Teacher Zhou is ruddy in color and fragrant.
After the "red oil" is made, the Sichuan-style salad is half done. If you want to make cold vegetables, such as rattan vegetables, bamboo shoots, etc., you have to put the vegetables in the pot. Pour a little oil in boiling water for about 12 seconds. In the words of the cooking industry, it is "cut off". The purpose of adding oil is to prevent the vegetables from losing moisture. After the vegetables are cold, pour the prepared red oil and seasonings on them. , a plate of cold dishes like those in a restaurant is done.
The best cold dish to make is "red oil chicken nuggets". As soon as the chicken is cooked, take it out and cool it down, then cut it into finger-wide strips, and then put red oil and soy sauce in another basin. , sugar, cooked sesame seeds, sesame oil, monosodium glutamate, green onion sections, add some chicken stock and mix evenly, then put all the chicken nuggets into a basin, mix well with a ladle and place on a plate, sprinkle with cooked sesame seeds, just like the cold chicken nuggets in a restaurant. The homemade Sichuan-flavored "red oil chicken nuggets" with excellent color, aroma and taste are mouth-watering.
Pork Ribs and Lotus Root Soup
A traditional famous dish, belonging to Hubei cuisine. This dish is made of main ingredients such as ribs and lotus root. It has the sweetness of lotus root and the taste of pork ribs. It is fragrant and is a good choice for warm and delicious soup. This dish is delicious, nutritious, appetizing and blood-stimulating, and has the effect of replenishing qi and calcium.
What’s the New Year’s Eve dinner like there?