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Chinese celebrate the first full moon of the year. Traditionally, it is the date family gathering and have "yuan xiao". "Yuan xiao" is made of sweet rice with variety stuffing. Depended on which part of country you are in, "yuan xiao" called "tang yuan" in Southern part of China, which is made of different process. But the taste is very similar. Nether less, the shape of "yuan xiao" or "tang yuan" is around, which indicate families together, strong tight.
在中國, 人們慶祝一年中的第一個圓月,家人團聚在一起吃元宵有上千年的傳統. 元宵是用各種不同餡放入薑米麵(糯米麵)滾雪球一樣滾出來的.
Besides the "yuan xiao", you will find laterals everywhere during the holiday. That is another tradition in China. Families gather and go to see beautiful laterals. There are puzzles on some laterals. It will bring you extra luck if you get the answer right. Great entertaining!
In terms of food, people usually have a big fancy dinner. Of course, "yuan xiao" is the must have at the end of the dinner.
It happened that the "yuan xiao" festival was in the weekend this year. I had sometime to prepare at home. Here is what we had to celebrate the first full moon of the year at home.
除了元宵, 節日其間燈會也比比皆是, 全家一起去看燈會,猜鄧迷,是非常普及的娛樂活動. 至於食品, 每家都有做一套講究豐盛的晚餐, 當然元宵是必不可少.
很巧,今年的元宵節趕上周末, 我有點時間在家裏"折騰", 下麵是我在家裏"折騰"的.
Manu: 菜單
Cold dish: Fresh vegetables with noodles 粉皮拌涼菜
Crisy trout 脆皮鱒魚
Sweet and sour spareribs with kiwis 獼猴桃糖醋排骨
Spicy stir fry rice cakes 韓國辣年糕
Desert: sweet peanuts stuffing Yuan xiao 甜點：花生元宵
Cold dish: Fresh vegetables with noodles 粉皮拌涼菜
日本店買來的幹的粉皮, 水煮透, 加入生菜絲, 胡籮卜絲, 西紅柿, 蔥花和香菜. 用醬油, 鹽, 胡椒粉, 醋, 糖, 香油拌好醬汁, 調好味即可.
Crisy trout 脆皮鱒魚
1. A cleaned, fresh water trout, cut cross three or four times each side. Season with salt and pepper side and out.
2. Dip the fish in egg white and coat it with corn starch.
3. Heat oil to medium high. Deep fry fish for 3 minutes each side. Take it out and drain on a paper towel.
4. Heat another pan with 2 tsp olive oil, 1 tsp shredded ginger, carrat and green onion. Add 1/4 tsp five spices. Add 1/2 water and 3 Tbsp ketchup, 2Tbsp corn starch water mixture, 1Tbsp vinegar, 1Tbs sugar, pinch of salt.
5. In the mean while, deep fry the fish one more time in high temperature to make it crispy outside. Drain and place it in a serving plate.
6. Pour the sauce in step 4 on the top of the crispy fish. Garnish with shredded onion and celacho. Serve immediately.
鱒魚一條, 清潔幹淨, 魚背兩麵切3 到4刀, 抹鹽和胡椒粉, 醃15分鍾,空幹水分,沾上蛋青, 沾上澱粉, 油鍋中炸熟, 在紙上空幹油, 待用.
取另一隻鍋做糖醋汁: 1大勺橄欖油, 放入薑絲, 紅羅卜絲, 蔥絲,爆鍋, 加入1/4杯水, 3大勺蕃茄醬, 1 大勺糖, 鹽少許, 水澱粉2大勺, 1大勺醋, 煮沸待用.
油鍋加熱, 第二次炸魚, 炸脆, 放入盤中, 澆上做好的糖醋汁, 放上蔥絲,香菜絲即可.
Here is the final product. The fish is crispy outside and tender inside. Taste sweet and sour and really decious.
成品看下圖, 特點: 魚外脆裏嫩, 甜酸可口.
Sweet and sour spareribs with kiwis 獼猴桃糖醋排骨
A small sparibs cut into 1" cubes. Blanch them in hot water for 2 minutes. Discard the water and wash throughout. Heat a medium sauce pan, add ribs, add water immerge the ribs, add star anise, cinimun sticks and cook untill tender, about 1.5 to 2 hours. Drain well. The juice makes delicious noodle soup.
Take another pan, heat 1 Tbsp olive oil at medium high, add 1 tsp shredded ginger, carrots. Add 1/4 cup of juice from above, 2 Tbsp vinegar, 1 Tbsp sugar, 1 tsp soy sauce, 1 Tbsp corn starch and water mixture, Add cooked ribs, add sliced kiwis mix well. season with salt. Serve hot.
1. 排骨切小塊, 開水燙2分鍾, 水倒掉,排骨洗淨, 鍋裏從新加水, 沫過排骨. 加大料一粒, 桂皮一隻, 小火燉爛, 大約1個半到2小時, 倒出空幹水分, 待用. 排骨湯可留用.
2. 另取一隻鍋加熱, 放入1大勺橄欖油, 薑絲,紅羅卜絲, 蔥絲炒香, 加入1/4杯排骨湯, 2大勺醋, 1 大勺糖, 1小勺醬油, 水澱粉1大勺, 鹽少許調好味道, 煮沸後, 加入煮熟的排骨和切片獼猴桃, 拌勻即可.
Here is the final product. 成品看下圖.
Take a closer look. Taste delicious.
Spicy stir fry rice cakes 韓國辣年糕
I forgot to take a picture. Trust me, it was delicious. Here is my plate. You can see a bite of spicy rice cake and others...
Desert: sweet peanuts stuffing Yuan xiao 甜點：花生元宵
Ingredients: 元宵原料
1 lb sweet rice flour (糯米粉 1磅)
1 cup chopped peanuts (攪碎的花生 1 杯)
1/4 cup sugar (糖 1/4杯)
2 - 3Tbsp butter, soft (2-3大勺奶油,室溫)
Procedures: 製做方法
1. Mix all above except sweet rice flour and form 1 inch balls. Put 1 lb of sweet rice flour into a larg container.
2. Dip 4-6 peanut balls into water and put them in the sweet rice flour. Shake the container and coat the peanut balls.
3. Dip the peanut balls into water again and put them back in the sweet rice flour again. Shake the container and coat the peanut balls well.
4. Repeat 5 or 6 times to make the peanut balls into 2 inch balls. Repeat the rest of the peanut balls.
5. Boil 2 quartz of water in a pot. Add Yuan Xiao when water is boiling. Turn the water on medium low and stir Yuan Xiao occationally to prevent them stick together. When all Yuan Xiao appear on the top of the water, they are done, ~10 to 15 minutes. Serve them hot or warm the best.
1. 糯米粉放入大容器中, 將碎花生, 糖和奶油混合均勻, 做成1英寸的小球球待用,
2. 將花生餡團沾上水, 然後放入盛有糯米粉的盤中搖一搖,讓糯米粉沾勻.
3. 再將沾了糯米粉的花生餡團沾上水, 放入盛有糯米粉的盤中搖一搖,讓糯米粉再沾勻.
4. 重複5到6次,直到元宵做成2英寸大小
5.煮8杯水開水
Chinese celebrate the first full moon of the year. Traditionally, it is the date family gathering and have "yuan xiao". "Yuan xiao" is made of sweet rice with variety stuffing. Depended on which part of country you are in, "yuan xiao" called "tang yuan" in Southern part of China, which is made of different process. But the taste is very similar. Nether less, the shape of "yuan xiao" or "tang yuan" is around, which indicate families together, strong tight.
在中國, 人們慶祝一年中的第一個圓月,家人團聚在一起吃元宵有上千年的傳統. 元宵是用各種不同餡放入薑米麵(糯米麵)滾雪球一樣滾出來的.
Besides the "yuan xiao", you will find laterals everywhere during the holiday. That is another tradition in China. Families gather and go to see beautiful laterals. There are puzzles on some laterals. It will bring you extra luck if you get the answer right. Great entertaining!
In terms of food, people usually have a big fancy dinner. Of course, "yuan xiao" is the must have at the end of the dinner.
It happened that the "yuan xiao" festival was in the weekend this year. I had sometime to prepare at home. Here is what we had to celebrate the first full moon of the year at home.
除了元宵, 節日其間燈會也比比皆是, 全家一起去看燈會,猜鄧迷,是非常普及的娛樂活動. 至於食品, 每家都有做一套講究豐盛的晚餐, 當然元宵是必不可少.
很巧,今年的元宵節趕上周末, 我有點時間在家裏"折騰", 下麵是我在家裏"折騰"的.
Manu: 菜單
Cold dish: Fresh vegetables with noodles 粉皮拌涼菜
Crisy trout 脆皮鱒魚
Sweet and sour spareribs with kiwis 獼猴桃糖醋排骨
Spicy stir fry rice cakes 韓國辣年糕
Desert: sweet peanuts stuffing Yuan xiao 甜點：花生元宵
Cold dish: Fresh vegetables with noodles 粉皮拌涼菜
日本店買來的幹的粉皮, 水煮透, 加入生菜絲, 胡籮卜絲, 西紅柿, 蔥花和香菜. 用醬油, 鹽, 胡椒粉, 醋, 糖, 香油拌好醬汁, 調好味即可.
Crisy trout 脆皮鱒魚
1. A cleaned, fresh water trout, cut cross three or four times each side. Season with salt and pepper side and out.
2. Dip the fish in egg white and coat it with corn starch.
3. Heat oil to medium high. Deep fry fish for 3 minutes each side. Take it out and drain on a paper towel.
4. Heat another pan with 2 tsp olive oil, 1 tsp shredded ginger, carrat and green onion. Add 1/4 tsp five spices. Add 1/2 water and 3 Tbsp ketchup, 2Tbsp corn starch water mixture, 1Tbsp vinegar, 1Tbs sugar, pinch of salt.
5. In the mean while, deep fry the fish one more time in high temperature to make it crispy outside. Drain and place it in a serving plate.
6. Pour the sauce in step 4 on the top of the crispy fish. Garnish with shredded onion and celacho. Serve immediately.
鱒魚一條, 清潔幹淨, 魚背兩麵切3 到4刀, 抹鹽和胡椒粉, 醃15分鍾,空幹水分,沾上蛋青, 沾上澱粉, 油鍋中炸熟, 在紙上空幹油, 待用.
取另一隻鍋做糖醋汁: 1大勺橄欖油, 放入薑絲, 紅羅卜絲, 蔥絲,爆鍋, 加入1/4杯水, 3大勺蕃茄醬, 1 大勺糖, 鹽少許, 水澱粉2大勺, 1大勺醋, 煮沸待用.
油鍋加熱, 第二次炸魚, 炸脆, 放入盤中, 澆上做好的糖醋汁, 放上蔥絲,香菜絲即可.
Here is the final product. The fish is crispy outside and tender inside. Taste sweet and sour and really decious.
成品看下圖, 特點: 魚外脆裏嫩, 甜酸可口.
Sweet and sour spareribs with kiwis 獼猴桃糖醋排骨
A small sparibs cut into 1" cubes. Blanch them in hot water for 2 minutes. Discard the water and wash throughout. Heat a medium sauce pan, add ribs, add water immerge the ribs, add star anise, cinimun sticks and cook untill tender, about 1.5 to 2 hours. Drain well. The juice makes delicious noodle soup.
Take another pan, heat 1 Tbsp olive oil at medium high, add 1 tsp shredded ginger, carrots. Add 1/4 cup of juice from above, 2 Tbsp vinegar, 1 Tbsp sugar, 1 tsp soy sauce, 1 Tbsp corn starch and water mixture, Add cooked ribs, add sliced kiwis mix well. season with salt. Serve hot.
1. 排骨切小塊, 開水燙2分鍾, 水倒掉,排骨洗淨, 鍋裏從新加水, 沫過排骨. 加大料一粒, 桂皮一隻, 小火燉爛, 大約1個半到2小時, 倒出空幹水分, 待用. 排骨湯可留用.
2. 另取一隻鍋加熱, 放入1大勺橄欖油, 薑絲,紅羅卜絲, 蔥絲炒香, 加入1/4杯排骨湯, 2大勺醋, 1 大勺糖, 1小勺醬油, 水澱粉1大勺, 鹽少許調好味道, 煮沸後, 加入煮熟的排骨和切片獼猴桃, 拌勻即可.
Here is the final product. 成品看下圖.
Take a closer look. Taste delicious.
Spicy stir fry rice cakes 韓國辣年糕
I forgot to take a picture. Trust me, it was delicious. Here is my plate. You can see a bite of spicy rice cake and others...
Desert: sweet peanuts stuffing Yuan xiao 甜點：花生元宵
Ingredients: 元宵原料
1 lb sweet rice flour (糯米粉 1磅)
1 cup chopped peanuts (攪碎的花生 1 杯)
1/4 cup sugar (糖 1/4杯)
2 - 3Tbsp butter, soft (2-3大勺奶油,室溫)
Procedures: 製做方法
1. Mix all above except sweet rice flour and form 1 inch balls. Put 1 lb of sweet rice flour into a larg container.
2. Dip 4-6 peanut balls into water and put them in the sweet rice flour. Shake the container and coat the peanut balls.
3. Dip the peanut balls into water again and put them back in the sweet rice flour again. Shake the container and coat the peanut balls well.
4. Repeat 5 or 6 times to make the peanut balls into 2 inch balls. Repeat the rest of the peanut balls.
5. Boil 2 quartz of water in a pot. Add Yuan Xiao when water is boiling. Turn the water on medium low and stir Yuan Xiao occationally to prevent them stick together. When all Yuan Xiao appear on the top of the water, they are done, ~10 to 15 minutes. Serve them hot or warm the best.
1. 糯米粉放入大容器中, 將碎花生, 糖和奶油混合均勻, 做成1英寸的小球球待用,
2. 將花生餡團沾上水, 然後放入盛有糯米粉的盤中搖一搖,讓糯米粉沾勻.
3. 再將沾了糯米粉的花生餡團沾上水, 放入盛有糯米粉的盤中搖一搖,讓糯米粉再沾勻.
4. 重複5到6次,直到元宵做成2英寸大小
5.煮8杯水開水
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