What kind of food to eat on the fifteenth day of the first lunar month?Dad: Four reunion dishes to be arranged, wine and dinner also pay attention to
“Fire tree silver flower close, star bridge iron lock”, the fifteenth day of the lunar New Year is the last climax, after the fifteenth day of the Lunar New Year is finished.Is the fifteenth day of the lunar New Year the first full moon in the night, so also known as “the Lantern Festival”, “cheongwan blessed day” and “Lantern Festival”, the theme of the festival is busy and joy, because there were too many taboos in the first month, when he got to the fifteenth day of the basic can be broken, people also want to return to normal working life.On the 15th day of the first lunar month, the traditional food is yuanyuan and Yuanxiao, but here we usually eat tangyuan or yuanxiao in the morning, and in the evening, we still have to go to the parents’ home to accompany the elderly, as a happy festival of reunion, a sumptuous family dinner is essential.The fifteenth day of the family dinner, although need not like a family reunion dinner so luxurious grand, but also should pay attention to a calculated plan and considered a lucky in pairs, I more than eighty – year – old dad on the fifteenth day of the food very much, have the four dish what he called “reunion”, it is indispensable for dinner on the 15th, this orders a few dishes and wine, dad call this a “good”!Today to introduce to you, I hope to help you the Lantern Festival family dinner.1. Luohan Belly main ingredients: fresh pork belly, pork tenderloin, pork skin, onion and ginger, pepper, star anise, bay leaf, cinnamon, cumin, rock sugar, a fresh soy sauce, white wine, salt, dark soy sauce preparation method: 1.Wash the pork belly inside and out, pick and wash the fat oil on the inner wall of the pork belly, add flour to wash the mucus on the pork belly, add the green onion and ginger, cooking wine, pepper powder, a fresh soy sauce to scratch and pickle for a while, scrape the pork skin, blanch the fat oil and cut into strips.2. Pour the tenderloin and skin into the belly until it is two-thirds full, then tie the belly with bamboo skewers.3. Add water to the pot, add the prepared spices into the pot, add sugar, white wine, a fresh soy sauce, scallions and ginger and dark soy sauce, add water to boil, and add the stuffed pork belly to the pot after cooking until fragrant.4. Put the pork belly in the wok and turn to low heat. Cook until the pork belly bulges, tie the bamboo stick with a few drops of air, and then simmer for about 50 minutes until the pork belly is tender.5. The cooked pork belly can be taken out and pressed with heavy weight, and can be sliced and served after a night. It tastes funny, salty and delicious, and is a delicious hot and cold food.2. Main ingredients: boiled peeled eggs, lean pork, chopped scallion and ginger, cooking wine, salt, pepper, water starch preparation method: 1.The hard-boiled egg is split in half and the pork is washed, shaved and minced into mince.2. Remove the yolk from the egg and use it for other purposes. Add minced spring onion and ginger, cooking wine, salt and pepper to beat up the pork.3. Pour the beaten meat into the egg. Use a small spoon to smooth the meat as much as possible.4. Mix the starch into a thick starch paste, coat the egg with a layer of starch paste, deep fry the egg in a pan of 50% hot oil until golden brown and float. Remove the egg until the oil temperature rises again and deep fry it again.Main ingredients: fresh conch, pork tenderloin, green pepper, onion, ginger, garlic, cooking wine, salt, pepper, water starch, sesame oil preparation method: 1.The conch was smashed to take the meat, leaving only the head of the snail with salt and rub to remove the mucus. After the pork was washed, it was cut into a one-dollar coin thick piece. The conch head was sliced from the mouth, and then cut into a piece with the thickness of the pork.2. Boil water in a pot and put a few drops of cooking wine into the water. After the water boils, put the snail pieces into the pot.3. Add cooking wine, salt, pepper and water starch to the pork and mix evenly. When the oil is 30 percent hot in the pot, put the meat slices into the pot one by one and slide the oil.4. Put oil in the pot and fry shallots, ginger and garlic, put in green pepper slices and stir evenly, put in meat slices and conch slices, pour in the bowl with cooking wine, salt, pepper and water starch mix, until the sauce is full of ingredients, pour in a few drops of sesame oil can be out of the pot.Main ingredients: pork belly, cooked quail eggs, rock sugar, a fresh soy sauce, onion, ginger, garlic, star anise, cooking wine, oyster sauce, salt, pepper.Remove the shell and wash the quail eggs. Wash the pork belly and cut it into mah-jongg sized pieces.2. Put the pork belly in the oil and fry it with low heat until the fat comes out, then add rock sugar and stir-fry the meat until the rock sugar melts, coat the meat with sugar sauce, add star anise, spring onion, ginger and garlic and stir-fry until fragrant, add cooking wine and a fresh soy sauce, color the meat and add boiling water, and add the quail eggs to the pot.3. Boil the soup over high heat, then turn to low heat and simmer until the pork belly is tender. Season with salt, oyster sauce and pepper.The above 4 dishes meal and wine are good, in addition to the arhat belly needs to be made one day in advance, the other three dishes production is also very simple, and have a happy reunion implication, I hope to help you on the fifteenth day of the family dinner.