Want to lie down and win after being reborn

Chapter 254

Next is the roc spreading its wings.

This dish is actually Gu Weiyang's favorite because it has meat.

The servant here washed and drained the chicken wings early, added the seasoning and mixed well for 1 hour.

Then squeeze the orange juice and cut the orange peel into long strips.

Chi Yuchen directly heated up the oil and fried the chicken wings until golden brown.

Then cook the seasoning, add orange peel, cook the chicken wings for a while, and serve.

Then there is Kaimenjilihong, also known as Pengpi Shenghui.

The servant has already washed the fish head, removed the gills and scales, split the fish head in two from the middle of the lip, and evenly spread salt and monosodium glutamate on the fish head. After marinating for 5 minutes, smear the chopped pepper on the fish head .Put 2-3 slices of ginger and white radish on the bottom of the plate, put the fish head on top, and put an appropriate amount of shredded ginger on the fish.

Chi Yuchen's side is to set the plate and steam it in the pot for 15 minutes. After it comes out of the pot, sprinkle the chopped green onion on the fish head, pour the cooked oil, and then put it in the pot and steam it for 2-3 minutes before eating.

Gu Weiyang smelled the delicious smell when it came out of the pot, and instantly salivated.

Then there is Four Seas Concentric, also known as Xinxi Flame Chicken.

Gu Weiyang watched Chi Yuchen cut the chicken into two with a knife.

Then heat the pan, add olive oil, fry chicken seasoned with salt and pepper until golden brown, add garlic and fry until golden, then add black olives, red and yellow bell peppers and rosemary.

Then burn all the ingredients together for a few minutes, pour some white wine and let it evaporate for a while, add tomato and chicken stock.Put it in the oven at 175 degrees and bake for 20-25 minutes, take it out after it is cooked.

Remove the chicken from the sauce and keep the chicken warm while the sauce is seasoned and placed in the oven to heat.

Cut each chicken breast into 4 to 5 pieces, put them into 4 pots, pour sauce on top and put some decorations according to personal preference, usually put some vegetables.

Gu Weiyang watched Chi Yuchen sit on the chair and taste the white wine after finishing it.

Then there is the family reunion soup.

The raw materials are sesame glutinous rice balls, egg seasoning: rice wine, sugar.

Chi Yuchen put the glutinous rice balls and seasonings into the pot together, then beat the eggs and stirred them into the pot.

Then there is the golden rice cake.

Chi Yuchen quickly shredded the rice cakes and pumpkin for later use, and poured out the oily pan.

Then heat the water in the pot, add sugar to dissolve it, pour in rice cake shreds and stir-fry until soft, then pour in pumpkin shreds and stir for a while to mature.

Next is the Chinese New Year Yuhuan Shrimp.

The servants had already removed the heads and shells of the nine-section shrimp and left the tails, and opened the backs for starching for later use.

Then cut the cucumber into 1 cm sections, remove the seeds and put the nine-section shrimp on skewers for later use.

For Chi Yuchen's side, the nine-section shrimp was soaked in oil, and the ginkgo was washed in water.Put the oil in the pan, add the nine-section shrimp boil, ginkgo for flavor, slide and transfer to a plate.

Gu Weiyang also tasted it, the taste is white and tender, the red, yellow and green match, the shape is very beautiful.

Moreover, the nine-section shrimp protein has high biological value and is rich in zinc and other trace elements. It is served with cucumber and ginkgo to reduce fire, and the nutrition is more even.

The last one is papaya with honey sauce.

The servants put the white fungus and longan meat into the basket and steamed them for later use.

For Chi Yuchen, split the papaya in half, remove the seeds and skin, cut into 1 cm thick slices, put it on a plate, boil the white fungus, longan meat and honey, pour it on the papaya and serve.

Papaya already has a balanced physiological metabolism, reduces phlegm, enhances immunity, moisturizes skin and beautifies eyes, and it is combined with white fungus nourishing yin supplements and honey to cool down and reduce fire, and is more nutritious.

Chi Yuchen prepared all the New Year's Eve dinner here.

But it's still the last one.

The New Year's Eve dinner is also called the reunion dinner.

New Year's Eve is an extremely important day for the Chinese.

On this day, people prepare to get rid of the old and welcome the new, and have a reunion dinner.

In the ancient country Z, some prison officials even let the prisoners go home to reunite with their families for the New Year, which shows how important the "reunion dinner" was to the ancient Chinese.

The family is the cornerstone of society. The annual reunion dinner fully demonstrates the mutual respect and love among family members of the Chinese nation. This kind of mutual respect and love makes the relationship between the family closer.

The family reunion often brings spiritual comfort and satisfaction to the head of the family. The elderly see their children and grandchildren in the house, and the whole family enjoys family reunion. The past care and hard work in raising children is finally not in vain. What a happy New Year's Eve dinner.

And the younger generation can also take this opportunity to express their gratitude to their parents for their parenting.

When the children are playing and setting off firecrackers, it is also the busiest time for the housewives in the kitchen. The New Year's dishes are all prepared a few days ago, and the New Year's Eve dinner is always prepared by the chef on the New Year's Eve.

In the north, the dumplings on the first day of the new year are also made on the [-]th night.

At this time, the chopping boards of every family are busy chopping meat and cutting vegetables.At this time, the sound of chopping boards from every household, the sound of firecrackers from the streets and alleys, the sound of "cracking" abacus and the cadence of reporting accounts from small shops, mixed with the sound of talking and laughing everywhere, one after another. , full of joy, intertwined into a cheerful movement on New Year's Eve.

As the imperial capital, Chi Yuchen and Gu Weiyang naturally wanted to eat dumplings.

So dumplings are the highlight!

Dumplings evolved from wontons.In its long development process, there have been many names. In ancient times, there were names such as "Laowan", "Bianshi", "Dumpling Bait" and "Fenjiao".

Dumplings originated in the Eastern Han Dynasty and were first created by the medical sage Zhang Zhongjing.

Dumplings mostly use cold water and flour as an agent, mix the flour and water together, knead a large rough dough, cover it with a dry wet gauze or towel, let it stand for about an hour, cut it with a knife or pick it into several small doughs.

Then knead them successively into long round strips with a diameter of about 3 cm, cut them with a knife or pick them into small noodles, and use a small rolling pin to roll these small noodles into dumpling wrappers with a slightly thicker middle and a thinner periphery, and wrap the stuffing Heart, pinched into a crescent or horn shape.

Boil cold water first, put it into the pot and use a colander or soup spoon (convex side up) to draw an arc counterclockwise or clockwise along the pot to prevent the dumplings from sticking, cook until the dumplings float to the surface of the water ( If it is meat stuffing, add a little cold water and cook again when boiling, repeat two or three times).

Dumpling skins can also be made from hot noodles, fried noodles or rice noodles; Fish, chicken, pork, beef, mutton, etc. The vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing.

Dumplings are characterized by thin skin and tender stuffing, delicious taste, unique shape, and never tire of eating.

The raw materials for making dumplings have a complete range of nutrients, and the steaming method ensures that the nutrients are less lost, and it conforms to the connotation of the color, fragrance and food culture of Z country.

Dumplings are a folk food with a long history and are very popular among the common people. There is a saying among the people that "there is nothing better than dumplings".

Every Spring Festival, dumplings become an indispensable delicacy in season.

(End of this chapter)