Chen Xiaoqing, the chief director of "A Bite of China" once wrote:"Chinese New Year should be the most festive and ceremonial moment for Chinese people...especially on New Year’s Eve. We must pay attention to chicken, fish, meat, and eggs, as well as sweet and salty, and we have to collect seven plates Eight bowls."
In our long-standing food culture, each place has its own special New Year dishes:
The Sichuan region, which is known for its spicy food, has a combination of pork belly and sweet bean paste on the dinner table.Sweet burnt white, Meaty and oily, plump and sweet.
In Yunnan, there is always a good New Year’s Eve dinnerCooking pot.The soup should be a broth boiled over a slow fire, and a dozen slices of different meats and vegetables should be placed in the pot. The soup is rotten and the meat is rich.
The New Year’s Eve dinner in the vast Northeast region, in addition to the well-known chicken stewed mushrooms,Pig vegetableIt is also a must.The seemingly ordinary mashed white meat with garlic, dismantled flesh, is just the freshest and tender fleshy flavor that has just been killed.
Shandong people eatCrisp pan, With elbow bones, pork belly, whole chicken, and whole fish as the main ingredients, the appearance is unremarkable, and the taste can be called Gu Tianle of the new year.Dumplings are Spanish mackerel dumplings, which are filled with fish meat and taste exceptionally delicious.
The people of Zhejiang are good at making seafood.Fried crab with rice cakeIt is appropriate to use the water-milled rice cakes from Cicheng, Ningbo, which are soft and glutinous and not sticky. The light rice fragrant and the deliciousness of crabs complement each other.Fresh yellow croaker cookedPickled Vegetable Yellow Fish Soup, The soup is rich and delicious.
People in Jiangsu can still eat New Year's Eve dinnerCrab Wrap, It is greedy.The soup made of crab roe and skin jelly has a strong flavor, and it only needs to be served with a plate of ginger vinegar to get rid of the fishiness.Drunk Shrimp uses fresh small river prawns, and even dried shrimps will bounce in the mouth when eating.
The flavors of food in Chaoshan area are different.Raw pickledThe way to make to give local characteristics.Shrimp, blood cockles, crabs... many fresh seafood can be pickled raw.
The industrious Hakka people are also very passionate about food."Mix three fresh"Unlike other places, Sanxian refers to pork loin, squid and eel, cooked with lard, cooking wine, soy sauce, pepper, ginger and salt sauce, which is extremely crisp and tender.
Cantonese people who pay attention to good luck, serve New Year’s Eve foodPotted vegetablesIt gives a beautiful meaning: braised pork is a fat house, prawns are laughs, pigs are lucky, abalones are surplus, scallops are rich in ingots... Metaphysics is the soul of bon choi.
For example, a common dish like steamed scallop with garlic vermicelli, just add a littleLee Kum Kee Steamed Fish Soy Sauce, Put a little garlic tempeh sauce, don’t have to spend too much time to season it, it is also delicious when put on the table.
Of course, meat is also indispensable. Big dishes such as braised round hoof and delicate dishes such as raw fried sweet and sour pork ribs must not be absent from the occasion of the New Year's Eve dinner.
1 yuan hoof (about 1200 g)
10 fried garlic
2 tablespoons of Shao wine
8 slice of ginger
6 shallots (cut into sections)
Lee Kum Kee's Secret Braised Sauce 200ml
750 ml of water (about 3 cups)
1. Put the hooves in boiling water and cook for a while, take out and soak in cold water to cool, drain and set aside;
2. Use 2 tablespoons of oil to saute the scallions and ginger, add the yuan hoof and fry until golden, add the Shao wine;
3. Add garlic, stir in seasonings and boil, turn to low heat and cook for about 2 hours;
If you want the hooves to be softer, add 1-2 cups of boiling water and cook for an additional 1-2 hours
4. After the yuan hoof is completed, remove the large middle bone and pour the remaining sauce on the yuan hoof.
1 pound ribs
4 slices ginger
2 scallions
4 tablespoons Lee Kum Kee Fortuna Oyster Sauce
4 ounces rock sugar
1/8 cup Lee Kum Kee Premium Seasoned Balsamic Vinegar
2 teaspoons Lee Kum Kee Strawberry Soy Sauce
2 teaspoons cornstarch
1. Cut the ribs into sections, rinse and absorb the water, add 2 tablespoons of Lee Kum Kee's Fortune Oyster Sauce, scoop cornstarch, and marinate for 1 hour to make it delicious;
2. Start the pot, add ginger, spring onion, and ribs and stir-fry, add Lee Kum Kee Seasoned Vinaigrette, rock sugar, and 2 tablespoons of Lee Kum Kee Fortuna Oyster Sauce to boil, cover and simmer for 20 minutes;
3. When the soup is thick, add Lee Kum Kee Strawberry Soy Sauce for coloring, and let it dry over high heat. Then the juice is thick and bright and ready to be plated.
Other than that,Lee Kum Kee also has a series of vinegar products, Suitable for the production of different flavors and different dishes.If it is a foodie that requires strict cooking skills, it can be prepared all at once.
In view of the special circumstances this year, it is difficult to have a large-scale gathering even for the New Year’s Eve dinner. If there are not many people, the above dishes can already meet the demand.Come with another delicious staple food, and you're done.
Fat friends who don’t know how to make dumplings can try the XO Sauce Chicken Shredded Fried Rice, the ordinary chicken shredded egg fried rice, adding Lee Kum Kee XO Sauce, adds a rich ocean flavor.
Lee Kum Kee XO Sauce
After watching this New Year’s Eve dinner plan, what do you think?Or if you have any special delicacies in your hometown or on your table, you can leave a message and share it with us. (*^▽^*)
* This article is a food promotion article.
Only represents the author ’s current experience.
Does not represent a food stand. for reference only.
