Top Ten Traditional Chinese New Year Dishes in China?

1. Steamed rice tofu: cut rice tofu into cubes. Add appropriate amount of chopped pepper sauce, monosodium glutamate, salad oil and soy sauce, mix well and put in a small bowl. Steam on high fire for 20 minutes, sprinkle with chopped green onion and take out.

2. Steamed chicken: cut the chicken into cubes and soak it in water for 2 hours to remove salt. When fried in oil until crisp, take it out. Stir-fry dried red pepper, minced garlic and Jiang Mo, mix well with chicken and put in a small bowl. Add red oil, monosodium glutamate and cooking wine. Steam over high fire for 1.5 hours, sprinkle with chopped green onion, and take out.

3. Steamed eggplant: eggplant is cut into long strips. Add a little salt, monosodium glutamate, salad oil, soy sauce and minced garlic, mix well and put in a small bowl. Steam on high fire for 20 minutes, sprinkle with chopped green onion and take out.

4. Steamed ribs: chop the pork chops into small pieces. Add Laoganma Chili sauce, red millet pepper, monosodium glutamate, cooking wine and salad oil, mix well and put in a small bowl. Steam on high fire 1 hour, sprinkle with chopped green onion, and take out the pot.

Changzheng beef

Ingredients: 600g beef with skin, 20g green pepper and 20g onion.

Seasoning: green onion 1 root (knotted), 65438 slices of ginger, 5g of garlic cloves, marinade 1 small bag, 5g of green garlic, 5g of salt, 3g of monosodium glutamate, salad oil 100g (actual dosage: 10g), pepper oil and seasoning.

Exercise:

1. Wash and blanch beef to remove blood foam. Cut the green pepper diagonally, shred the onion and cut the green garlic into sections for later use.

2. Put water in the pot, put it in a marinade bag, and marinate it for 2 hours. Take out the beef and cut it into pieces with a thickness of 2 cm.

3. Heat the wok and stir-fry the beef for a while and take it out.

4. Leave a little base oil in the pot, add garlic cloves and green and red pepper rings and stir-fry until fragrant. Add salt, monosodium glutamate, oyster sauce, cooking wine and fresh soy sauce, continue to stir-fry until the aroma is overflowing and the meat is rotten, pour in the mountain pepper oil, put it in a dry pot, add shredded onion and sprinkle with green garlic.

Li Ling snack meat

Ingredients: 300g pork tenderloin and 50g pork fat.

Seasoning: 5 grams of ginger slices, garlic slices and green garlic, 0/5 grams of red and green pepper/kloc-,2 grams of salt, 2 grams of monosodium glutamate, 2 grams of Haitian soy sauce, 5 grams of oyster sauce, 2 grams of American fresh soy sauce, 2 grams of lobster sauce, 5 grams of cooking wine, 30 grams of salad oil and 2 grams of sesame oil.

Exercise:

1. Wash tenderloin and fat meat and cut into thin slices. Marinate the tenderloin with soy sauce for half an hour. Cut the green and red millet pepper into circles.

2. Heat a little oil in the pot, stir-fry the fat until it is rolled into a lamp nest, pour in a little soy sauce and cooking wine, then pour in the marinated tenderloin, and stir-fry it quickly over high fire until the meat slices are 80% ripe for use.

3. Heat hot oil in another pot, add ginger slices, garlic slices, fermented beans and green and red millet peppers until fragrant, add meat slices, stir-fry a few times, add salt, monosodium glutamate, fresh soy sauce, oyster sauce and green garlic, stir well, and pour sesame oil out of the pot.

Golden garlic bullfrog in typhoon shelter

No garlic in a dish is more prominent than fried garlic in a typhoon shelter. Of course, sugar and garlic do not count. Without that pile of golden fragrant minced garlic, the shrimps and crabs hidden inside simply lost their expectations. Fried bullfrogs in typhoon shelters are even rarer.

Materials: 6 bullfrogs.

Seasoning: garlic cloves 250g, ginger10g, chopped green onion a little, bread crumbs a little, corn flour a little, dried shredded red pepper 5g, salad oil1000g (about 80g), salt 5g, cooking wine 5g and monosodium glutamate 2g.

Exercise:

1. Chop garlic and fry until golden brown. Chop ginger into minced meat.

2. Put the bread crumbs into the pot, add thirteen spices, salt and monosodium glutamate, stir well, then add the fried golden garlic and fry until it is slightly yellow.

3. Slaughter and peel the bullfrog, remove its hind legs, put on a flower knife, add salt and cooking wine to marinate for 15 minutes, and then pat the raw flour evenly.

4. Heat the oil pan to 60% heat, add the bullfrog and fry until the surface is crisp, remove and drain the oil.

5. Leave a little base oil in the pot, add dried shredded Chili and fried Jiang Mo, pour into the typhoon shelter fried in the second step, add bullfrog and stir well, and sprinkle with chopped green onion.

Bovan wavelength year

Raw materials: 600g fresh pig tail.

Seasoning: scallion 1 root (knotted), a little shallot (chopped green onion), 5g ginger slices and garlic cloves, red millet pepper 10g, dried red pepper 10g. Clear water1000g, salad oil 80g, soy sauce 5g, salt 5g, monosodium glutamate 2g, Hunan spicy sauce 5g and sesame oil 3g.

Exercise:

1. Wash the fresh pig's tail, cut the middle part into 3cm pieces, blanch to remove impurities, remove and rinse. Cross ring of red millet and pepper

2. Spread the pigtails with soy sauce evenly, fry them in the oil pan until the skin is crisp, remove them and drain them for later use.

3. Heat 50 grams of salad oil in the pot, add ginger, onion and dried red pepper and stir fry.

4. Pour into a crock, add the pig's tail, add water, simmer for 2 hours, and remove the pig's tail when the meat is rotten and crisp.

5. Heat 30 grams of salad oil in the pot, then add the stewed pig tail, add salt, monosodium glutamate and Hunan spicy girl sauce, stew for 3 minutes, pour in sesame oil and sprinkle with chopped green onion.

Xiangtan living water fish

This is another dish worth mentioning. It's the first time I've seen pickled fish with onion, ginger and garlic sauce. Because of this pickling, the fish not only has no fishy smell, but also tastes indescribable. That's the smell that must be put in your mouth.

Raw material: 1 live grass carp (about 1000g).

Seasoning: 50g scallion, 50g ginger, 20 garlic cloves, broth 1000ml, 5g pepper, 20g red millet pepper, 50g Chili sauce, 5g fresh perilla, 5g salt, 2g monosodium glutamate, 5g pepper, 20g salad oil and 0g shallot 10g.

Exercise:

1. Put the onion, ginger and garlic into the juicer to make juice.

2. Grass carp should be cleaned with scales and internal organs, covered with flower knives on both sides and marinated with onion, ginger and garlic juice for 30 minutes. Cross section ring of red millet pepper.

3. Pour the stock into the pot, add ginger slices, garlic cloves, wild peppers, red millet peppers, hot sauce and perilla. After the soup is boiled, put the whole fish into the pot, cover the pot and cook for 3 minutes.

4. Add salt, monosodium glutamate, pepper, salad oil, sprinkle with onion and serve.

Label: China Tradition