年菜

cny food
白斩鸡,农历新年必备的年菜。以往因为拜神,所以用白灼的全只鸡做菜。今年省略了拜神的步骤,鸡只用姜茸,麻油和一些盐涂抹全身,剩余都塞入鸡肚蒸45分钟。打开蒸盖,香气洋溢。

今年准备了两种沾酱,其中一种是之前提过的芫荽葱蒜末加酸柑汁,另一种是历年必备的姜茸酱。姜块和小辣椒打碎,加入大量油和少许麻油爆香,撒上芫荽末后即可捞上,加入酱青调味即可。生菜裹入鸡肉和姜茸,一口咬下,人间美味。

爆炒烧肉也是必备年菜之一。热油爆香葱蒜,放入烧肉大火爆炒,加点黑酱油,撒上一撮糖盐,加入葱段再拌一下即可上碟。淋上酱油,香喷喷也!

你家年菜又是什么呢?祝大家团圆愉快。

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