Asia food – The Lantern Festival is approaching, recommend 6 dishes, 1 soup and 1 cold dish, good looks, good meaning, happy Lantern Festival

The Lantern Festival is coming. We recommend 6 meals, 1 soup and 1 cold dish. Beautiful and meaningful. Happy Lantern Festival. Delicious, 6 dishes, 1 soup and 1 cold dish, it looks good, and the family celebrates the Lantern Festival.

1. Stewed sea bass (steamed)

Preparation materials: perch, minced ginger, minced ginger, minced red pepper, minced green onion.

Practice steps:

1. Wash and cut the sea bass into pieces, put them in a bowl, add minced ginger, cooking wine, oyster sauce and starch, mix well and marinate for ten minutes.

2. Put the marinated fish fillets into the plate, spread the ginger slices and cook for 8-10 minutes.

3. After cooking, take out and pour out the stewed juice, add onion slices and red pepper flakes, pour in hot oil to enhance the aroma, pour over stewed fish soy sauce and serve.

2. Mushroom Stuffed Meatballs (Lucky)

Prepare ingredients: fresh mushrooms, minced meat, chopped green onion, minced ginger, rapeseed oil, and spicy millet.

Practice steps:

1. Remove the stalks of fresh shiitake mushrooms, wash them, blanch them in boiling water for two minutes, then remove and drain for later use.

2. Put the minced meat in a bowl, remove the stalks of the shiitake mushrooms and chop them into pieces, add chopped green onion, minced ginger, light soy sauce, salt, starch, chicken essence, pepper, and egg white and mix well.

3. Blot the fresh shiitake mushrooms with kitchen paper, then squeeze the minced meat into the shiitake mushrooms, place on a plate and steam for 8 minutes.

4. After steaming, place the blanched rapeseed in a circle around the shiitake mushrooms for decoration.

Finally, sprinkle with chopped green onion, sprinkle with spicy millet, drizzle with hot oil to enhance fragrance, drizzle with steamed fish sauce and serve.

3. Shredded pork with white radish (when the flowers are blooming)

Prepare ingredients: white radish, pork, chopped green onion, minced ginger.

Practice steps:

1. Wash and cut the pork into fine pieces, add minced ginger, chopped green onion, cooking wine, light soy sauce, oyster sauce, sugar, starch, pepper, and salt, mix well and marinate for ten minutes.

2. Wash and slice the white radish, put it in boiling water and blanch until soft. When cooked, remove and drain.

3. Arrange the white radishes on a plate, forming an even circle one by one. Then put the marinated minced meat on it, and arrange the white radish more compactly, in the shape of a flower.

4. Boil the water and steam for 10-15 minutes. After boiling, pour the steamed juice into a bowl, add soy sauce, oyster sauce, and water starch, put it in the pot and cook until the sauce is thick, top with white radish minced meat, sprinkle with chopped green onion, and sprinkle with millet pepper. Serve immediately.

4. Steamed purple potato balls (Ziqi Donglai)

Preparation materials: purple sweet potato, celery leaves, sweet-scented osmanthus honey.

Practice steps:

1. Peel and slice purple potatoes. After boiling, boil the water in the pot, remove it, mash it into a slurry and knead it into a ball.

2. Arrange the celery leaves on a plate, and then arrange the purple potato balls into grape shapes.

Finally, drizzle with sweet-scented osmanthus honey and serve.

5. Braised pork with mussels (under development) Ingredients: pork belly, abalone, sliced ​​ginger, chopped green onion, star anise, cinnamon, bay leaf, rock sugar.

Practice steps:

1. Wash and cut the belly into pieces, blanch it in cold water, add sliced ​​ginger, green onion and cooking wine to remove the fishy smell, boil to skim the foam, remove and drain the water for later use.

2. Heat oil in a pan. After the oil is hot, add rock sugar and stir-fry until it turns maroon sugar color, then add pork belly and stir-fry evenly. Add minced ginger, cinnamon bark, bay leaves, shallots, star anise, light soy sauce, dark soy sauce and oyster sauce and stir fry evenly.

3. Add enough water to submerge the ingredients, bring to a boil on high heat, then turn to low heat and cook for half an hour.

4. After washing, replace the clam meat with a flower knife, put it into the braised belly, continue to cook for 10 minutes, then remove the spices, stir-fry on high heat to collect the juice, and then eat.

6. Shrimp Stuffed Clam Sliders

Preparation materials: clams, shrimp, ginger slices.

Practice steps:

1. Soak the clams in salt water, spit out the sand, and wash them. Put cold water in the pot to blanch, add chopped ginger and scallions to blanch, cook until clams open their shells, remove.

2. Wash and chop the shrimps into puree, and stuff them with clams. Bring the water to a boil and steam for about 15 minutes.

3. Sauce: Put light soy sauce, oyster sauce, sugar, starch and half a cup of water into a bowl and mix well.

Heat up the pan, add the sauce and bring to a boil, cook until thick, remove from the pan, pour over the clams and prawns and serve.

7. Steamed Chicken Soup with Chestnuts

Prepare ingredients: chestnut kernels, chicken, red dates, medlars, sliced ​​ginger, and scallions.

Practice steps:

1. Wash and cut the chicken into pieces, blanch in a pot of cold water, add minced ginger, chopped green onion and cooking wine to remove the fishy smell, boil to skim off the foam, remove and drain the water for later use.

2. Put the chicken and ginger slices into the pot, add some water, cover and simmer for half an hour. Then add red dates and chestnuts and simmer for half an hour.

3. After stewing, add salt to taste, sprinkle with wolfberry and eat immediately.

Eight, cold mushroom

Preparation materials: oyster mushroom, spicy millet, white sesame, minced garlic, chili noodles, green onion, coriander.

Practice steps:

1. Wash the shiitake mushrooms, tear them into strips by hand, blanch them in water, remove them, drain the water, and put them into a bowl for later use.

2. Cold sauce: Put minced garlic, millet pepper, chili powder, and white sesame seeds in a bowl, pour over hot oil and sauté, add light soy sauce, oyster sauce, balsamic vinegar, salt, and cold rice, and mix well.

3. Pour cold sauce into oyster mushrooms, add green onion and coriander, mix well and serve.



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