With so many people in the family, the Chinese New Year's Eve dinner is naturally a little more luxurious.

Zuo Qiongqiong is accustomed to cutting all the food she needs before starting the fire, changing the knife, and after the oil is hot, she goes directly to the pot and starts frying.

Chop the chopped green onion, coriander, minced ginger, and millet spicy all and put them in different small bowls.

The seafood was flown in this morning, and after a long journey, it is still full of vitality in the incubator.

The hairy crab is directly steamed, and after Lu Qingze brushes the crab clean, put two slices of ginger on it and pot it on cold water for fifteen minutes.

Put minced garlic, minced ginger, spicy millet, hot oil, light soy sauce, white vinegar and sugar to taste.

This is the first time everyone has spent the New Year together, Zuo Qiongqiong wants to prepare a little richer, the ingredients are prepared early, and Lu Qingze is also around to help, and the two don't even need to communicate in words, they know what the other party wants.

The first pot is abalone stewed braised pork, which has a little more umami flavor than the traditional braised pork.

Braised pork needs to be stewed for a while, just start cooking it earlier.

Lu Qingze took out the blanched pork belly, Zuo Qiongqiong was responsible for frying the sugar color, after the oil was hot, put in a few pieces of rock sugar, boil the rock sugar on low heat, fry the caramel color, and put the dried pork belly in.

After stir-frying and coloring, add spices such as green onion and ginger, star anise, bay leaf, dark soy sauce, light soy sauce to taste, and a little cooking wine to remove the smell.

After the aroma is fragrant, heat the water over the pork and cook for 45 minutes.

The abalone was handed over to Lu Qingze for processing, brushed clean, put a flower knife on the surface, and then poured it ten minutes before it came out of the pot, and the juice could be reduced on high heat.

The abalone is covered with broth, and it tastes crispy and sweet. The pork belly is fat but not greasy, not firewood at all.

With this dish, you have to drink a few glasses of wine, after all, you have to eat a little more white rice.

Every year, the fish on the table is also indispensable, Zuo Qiongqiong prepared a dish of sea fish steamed, and a mandarin fish, which is a squirrel mandarin fish that adults and children like.

This dish is sweet and sour, and the color is also very attractive, so people can't help but want to put a few chopsticks on it.

The head of the fish is removed first, and then the bones are removed to ensure that the skin is continuous, and the remaining meat is cut into wheat ear flower knives.

Put green onions, ginger and garlic, cooking wine and salt in the water, and put the fish meat that has just been processed into it, so that the fish will be tasted and fishy to the greatest extent.

After soaking, the head of the fish is coated with a layer of starch, and a carrot is stuffed into the mouth of the fish, which can make the position of the fish mouth shape and make it more beautiful when fried.

The fish is also coated with a layer of starch and shaken apart.

After the oil is heated, put the fish head down first, the fish head is relatively large, and it takes a long time to deep-frigate.

After the outside is golden, put the rest of the fish inside, and the surface of the fish after sticking to the starch is not water, so you don't have to worry about splashing oil, you can hold the tail of the fish with one hand, and the product will look better after being set at high temperature.

As soon as Lu Qingze finished processing the seafood, he turned his head and saw Zuo Qiongqiong stretching out one hand to the oil pot.

"Be careful!"

Before Zuo Qiongqiong touched the tail of the fish, she was pulled by the other party.

Lu Qingze raised her hand in front of her eyes and observed it carefully, "The oil temperature is very high, don't get hurt." ”

The man's cautious movements made Zuo Qiongqiong laugh, "I didn't touch the oil with my hands, I just wanted to lift the tail of the fish." ”

Lu Qingze was stunned for a moment, and then realized that the action he had just made was a bit of a fuss.

But after such a show, the fish in the pot was almost fried.

Zuo Qiongqiong carefully fished out to avoid damaging the surface of the fish and made it look more beautiful, then put it into the prepared plate, pour sweet and sour sauce, and it can be served directly.

Next is also a big dish, roasted sea cucumber with green onions.

The soul of this dish is two green onions and sea cucumbers, visually measure the length of the sea cucumbers, and cut the green onions into pieces of about the same size.

There is no need to cut the green onion leaves into sections, cut the green onion leaves into shreds, and it is convenient to boil the scallion oil for a while.

Put water in the pot, add a spoonful of salt, a little cooking oil, and Zuo Qiongqiong chose broccoli for the side dish, put it directly into the pot, blanch and take it out.

The main purpose of the dish is to put it on the plate, but if someone wants to eat it, it still has some flavor, and the blanched vegetables are even more beautiful by putting salt and water in the pot.

Put two slices of ginger in the water just now, put the sea cucumber down and blanch the water, this step is to remove the fishy smell in the sea cucumber.

After boiling, put it in cold water or ice water, one hot and one cold, so that the sea cucumber can be crispy.

Roast the meat in the pot, put in the green onion leaves just now when it is hot, boil over low heat, fry the taste of the scallion oil, and take it out for later use after the green onion leaves are golden brown.

This green onion leaf will still be useful for a while, and it can't be fried too old, otherwise the taste will be bitter.

The green onion section just now is also put into the pot to fry, the surface is golden and then removed, and the green onion section is fried in advance, and the taste of raw green onion will be reduced when cooking.

Zuo Qiongqiong put away the remaining scallion oil, left the bottom oil in the pot, and put the green onion segment in, you can add a little soy sauce, and the taste will be richer.

Pour cooking wine from the side of the pot, add stock or water, soak the green onion leaves in water, and pour in the prepared sea cucumber.

Season with oyster sauce, chicken essence, rock sugar, pepper, bring to a boil over high heat, medium heat for four or five minutes, stew the sea cucumber to taste, at this time the soup will slowly become thicker, and if you add water, you need to thicken.

Until the sauce is covered with sea cucumber, drizzle in a little scallion oil, and it is ready to serve.

Next is the Sixi balls that symbolize reunion, this cooking is even simpler, Zuo Qiongqiong decided to let Lu Qingze do it directly.

At least there's a dish on the table that he can handle, right?

"Pork stuffing with minced green onion and ginger, an egg, salt, sugar, pepper, peppercorns, light soy sauce."

"Wait a minute, slow down."

Lu Qingze's hand holding the basin was slightly tight, so that people could feel his nervousness.

Zuo Qiongqiong repeated and quipped: "Don't be nervous, the taste made by everyone is different, you can just put it with your own feelings." ”

Stir the prepared pork filling well, put on gloves and beat vigorously.

When Lu Qingze was beating the meat filling, Zuo Qiongqiong put the plum cabbage button meat made before into the steaming drawer, and put several rabbit-shaped small steamed buns on it.

There are bean paste fillings, as well as custard fillings, with different shapes, they are pinched out when steaming steamed buns, and if you can't eat enough food, you can eat a few steamed buns.

"Okay, right?" Lu Qingze asked, his wrist was already slightly sore, this seemed to be a simple job, but he was very hard.

Zuo Qiongqiong observed the state of the meat filling, and then prepared a serving of starch water and added it to the meat filling in three times, so that the texture would be more soft.

Finally, add a little bit of lotus root to increase the taste of the meatballs, and you can also add a few drops of sesame oil to make it more fragrant.

Holding a large ball of minced meat in his hand, a dumpling is squeezed out of the tiger's mouth, and the oil temperature is 50% hot.

Squeezing balls is also a technical job, Zuo Qiongqiong demonstrated, and Lu Qingze succeeded in squeezing out a relatively round one several times.

Regarding the scene of her boyfriend's victory, Zuo Qiongqiong of course had to praise without hesitation: "That's it!" Lu Qingze, you are too powerful, look at this ball, it is rounder than my head. ”

Lu Qingze: "."

Before the balls in his hand turned into cakes, he quickly put them into the oil pan.

Zuo Qiongqiong felt very relieved, although the other party was making balls for the first time, he was not afraid of splashing oil, and he could be taught!

Don't rush to turn the meatballs in the oil pan, wait for them to set, and then use a spatula to slowly copy the bottom of the balls to prevent the bottom of the balls from becoming mushy.

Once the meatballs are fried thoroughly, they can be fished out and set aside.

'Kitchen White' Lu Qingze asked a question that almost everyone wanted to know: "When is it cooked?" ”

This question is really difficult to answer, especially when Zuo Qiongqiong was busy with other things just now.

She decisively took out a ball, put it on the board, and used a knife to cook everything

It doesn't matter if it's not cooked inside, after all, it still needs to be simmered.

Next is the sauce of the meatballs, add green onions, ginger, star anise, bay leaves, light soy sauce and cooking wine to taste, add boiling water, and pour the meatballs into it after a few minutes.

Add a little sugar, chicken essence, salt to taste, and dark soy sauce to color.

Zuo Qiongqiong broke a few vegetable leaves, covered them directly on top of the balls, simmered for about half an hour, took out the vegetable leaves and put them on the plate, put the balls on it, thickened the remaining soup with starch, and finally poured the balls on it.

Take out the pork ribs and sausages made before to heat up, and the chicken and elbows are also marinated in advance, which can save a lot of time, otherwise this Chinese New Year's Eve meal will not be ready to catch up with the Spring Festival Gala.

Zuo Qiongqiong took out the pork skin jelly, which was made by herself with pig skin and looked very beautiful.

She first cut a slice for Lu Qingze, who was boiling brine prawns, to eat, and the man enjoyed her feeding very much, raising his eyebrows and saying that he wanted another slice.

Zuo Qiongqiong didn't give it, cut a slice and put it in her mouth.

The rest is thinly sliced, neatly stacked on the plate, and then a bowl of sauce is placed in the middle, and the jelly feeling of Q bomb is eaten empty, and the sauce sticks to it, which is a side dish.

Of course, the Chinese New Year can not be without yuba, full of blessings, after soaking, add two cucumbers, a simple mix.

There is also the last dish of pork head, which can be served directly after cutting.

Xia Qiao and Lu Qingye were busy arranging drinks, some red wine and white wine, and the small colored lights on the dinner table were also going to be pulled up to add a bit of atmosphere.

There is an insulated board on the table, and there is heating in the room, so the dishes that have been prepared before will not get cold.

Zuo Qiongqiong brought the last garlic lobster to the table, Lu Qingze and the two brothers went to the door to set off fireworks, and the Chinese New Year's Eve dinner officially began.

As if it was some kind of tacit understanding, Zuo Qiongqiong and Lu Qingye took out their mobile phones at the same time and took two photos of the dishes on the table.

Xia Qiao said angrily to his youngest son: "Qiongqiong shoots it, forget it, the dishes on this table are all made by others, what are you shooting?" ”

Lu Qingye put away his mobile phone and whispered, "I can't do it and don't know how to eat?" Many fans want to see what my Chinese New Year's Eve dinner looks like

Besides, I am also the one who received the invitation to the Spring Festival Gala, if you talk like this again, you will only be able to see your baby son on TV next year. ”

Xia Qiao rolled his eyes: "Oh, invite you to sing?" No, you're not perfect. Dance? No, if your limbs are not coordinated, you can also go to the sketch to make a background board, right? ”

Lu Qingye: "."

After a lot of commotion, the Spring Festival Gala opened.

Zuo Qiongqiong's position had to be sideways to see the TV, and when she turned her head back from the interval, the peeled seafood was already in the bowl.

Lu Qingze's bony fingertips were stained with a little sauce, and he looked inexplicably sexy

Zuo Fan and Zuo Guang, two siblings, learned from what they looked like on TV, and raised the cup in their hands: "Cheers!" Cheers! ”

"Cheers! Happy Chinese New Year! ”

Thanks to Orange Ann. Baozi's two rabbit red envelopes, the monthly ticket of the blue enchantress and the treasures who voted for the recommendation, refill~ (although it was late, I arrived, I went to visit relatives today, I was a little late, and I was consciously beaten)

(End of chapter)