"Twenty-three, sugar melon sticky; twenty-four, clean the house ; twenty-five, grind tofu; twenty-six, cut off the meat ; twenty-seven, slaughter the rooster; twenty-eight, make the noodles; twenty-nine, steam the steamed buns "Stay up all night on the 30th day of the twelfth lunar month, and twist it on the first day of the lunar calendar." The 23rd day of the twelfth lunar month is commonly known as the Little New Year in the northern region of our country. Although in some southern areas, this festival is celebrated on the 24th day of the twelfth lunar month, the same thing everywhere is that starting from this day, people enter the rhythm of the New Year. This widely circulated ballad clearly arranges everyone's schedule from the 23rd to the first day of the Lunar New Year. Although it seems to be a series of busy tasks, but thinking that the Spring Festival is just around the corner, who can say that it is not full of enthusiasm to work!
Today we have prepared a New Year dish for you based on this folk song. The New Year is coming, you might as well learn a trick and show off your skills at the New Year's Eve dinner.
Ice Persimmon Guan Yanzhan
Text/Jiang Hui
Dishes and pictures provided/Shanghai Jingpu Club
In traditional Chinese culture and folk customs, persimmons are often endowed with beautiful meanings, such as "persimmon" brings good luck, and "persimmon" brings good luck. With the ingenuity of chefs, persimmons can also be transformed into shapes, flavors, etc., to maximize their sweet, soft and glutinous taste. This dessert uses fire crystal persimmons produced in Dali County, Weinan City, Shaanxi Province. Its skin is thin and seedless, and the flesh tastes great. When paired with bird's nest, it has a sweet, delicate and soft taste.
Ingredients
Shangguan Yanzhan , fresh fire crystal persimmons, vanilla ice cream, white sugar, rock sugar water.
Preparation method
Soak the bird's nest in pure water and refrigerate it for 10 hours. Remove the impurities and tear it into strips. Take 30 grams, add rock sugar water, simmer over low heat for 10 minutes, cool and set aside; peel the persimmons, add a little sugar and puree, filter and refrigerate for 2 to 3 hours; put the vanilla ice cream at the bottom of the container, add a spoonful of persimmon puree, and put the bird's nest.
The key to making
is that the ratio of rock sugar to water is 1:3; the refrigeration time of persimmon puree should not exceed 3 hours, and the temperature needs to be controlled at 5℃ to 6℃, otherwise the taste will be affected.
Braised tofu with fish roe
Text/Photo by Sun Yang/Produced by Liu Dahua
/Provided by Wu Zhantun
Dishes provided/Beijing Qixunbazhun Hutong cuisine
This dish is very homemade, but it reveals a touch of warmth inadvertently. Many children were taught by their parents that they "can't count after eating fish roe" when they were young. This dish is based on the homemade tofu with minced meat and uses fish roe instead of minced meat, which has a sense of humor. The fresh aroma of fish roe penetrates into the tofu, making it delicious.
Ingredients
caviar, lactone tofu , green garlic section, garlic seeds , minced onion and ginger, bean paste, red oil, sesame oil, white sugar, first-grade fresh soy sauce, wet starch.
Preparation method
Cut the tofu into square cubes with a knife and set aside; heat the oil in the pot, stir-fry the onion and ginger, add the fish roe, stir-fry over low heat until cooked, add the bean paste and garlic, stir-fry until fragrant, add sugar and first-grade fresh soy sauce to taste, add the diced tofu and green garlic section, stir well, thicken the gravy, pour red oil and sesame oil before serving, and serve on a plate.
Black Vinegar Sugar Osmanthus Pork Steaks
Text/Sun Yang Pictures/Zhang Yang
Productions/Guo Yifei
Dishes provided/Beijing Emirates Restaurant
Pork steaks not only comply with the law of eating meat in winter, but are also a classic dish to go with wine. This dish is overflowing with the rich aroma of black vinegar. Sugar osmanthus is used to adjust the sweetness and highlight the aroma of osmanthus. It is oily but not greasy, and is suitable for all ages.
Ingredients
Selected short ribs, green onions, ginger, dried osmanthus, Italian balsamic vinegar, sugared osmanthus, honey, soy sauce, cooking wine.
Preparation method
Soak the short ribs in cold water to remove the blood, put in a pot of clean water, add green onions, ginger, and cooking wine, simmer over low heat until soft, remove and add oil, control the oil and set aside; remove the pot, add base oil, add sugar osmanthus, honey, soy sauce, and balsamic vinegar to make juice, add the fried short ribs, stir well, remove from the pot, and sprinkle the dried osmanthus.
Shunde pick up Qingyuan chicken
text/Jiang Hui
production/Liao Zili
Dishes and pictures provided by Shanghai Jing'an Shangri-La Hotel Summer Palace Chinese Restaurant
This dish is an upgraded version of traditional Cantonese cuisine. The chef creatively combines hand-shredded chicken with scoops, taking into account the color and taste. Its design concept is very clear. While retaining traditional techniques and customs, promotes diners' adaptability to the taste of dishes by absorbing techniques and flavors from different cuisines.
Ingredients
Three yellow chicken , shredded jellyfish , shredded fried taro, shredded red pepper, shredded onion, coriander leaves, shredded green onion, flowers Raw kernels, lemon leaves , ginger slices, scallions, cooked white sesame seeds, clove powder , cinnamon powder, star anise powder, geranium leaf powder, lemongrass , fennel powder, orange peel powder, rice wine , chicken essence.
Preparation method
Clean the chicken, boil it in cold water, remove and wash it; add water to another pot, add the chicken, add ginger slices, rice wine, green onion, chicken essence, clove powder, cinnamon powder, bay leaf powder, cumin powder, star anise powder, orange peel powder , lemongrass, simmer over high heat for 20 minutes, then turn to medium heat and simmer for about 25 minutes, take out the chicken, separate the skin and meat, tear the meat into shreds, cut the skin into pieces and cover the chicken, sprinkle with cooked white sesame seeds, and serve with shredded red bell peppers, shredded green onions, shredded onions, coriander leaves, peanut kernels, lemon leaves, shredded jellyfish and fried taro.
Barbecued pork buns
Text/Wang Yining Photo/Produced by Hu Yuanjun
/Provided by Lv Zhenning
Dishes/Ying Chinese Food at InterContinental Hotel Sanlitun Sanlitun This plate of barbecued pork buns has delicate layers. The outer skin is soft and fragrant, and the inner skin is full of filling juice. The semi-fat and thin barbecued pork is wrapped in it.
Ingredients
Barbecued pork, barbecued pork sauce, light soy sauce, starch, sugar, southern milk, all-purpose flour, fine sugar, lard, milk powder, high-sugar resistant yeast.
Preparation method
Mix the barbecued pork and barbecued pork sauce with light soy sauce, starch, water, white sugar, and southern milk to form a filling center; add all-purpose flour with fine sugar, lard, milk powder, and high-sugar-tolerant yeast to make a dough, add it into 25g portions, make a dough, wrap 25g of barbecued pork filling, and steam over high heat for 7 minutes until mature.
The key to making
The pleats of the barbecued pork buns must be evenly wrapped, so that they can open into the most beautiful three-petal shape after steaming.
Proofreading | Zhang Yujin
Editor | Shi Yexin
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