Chapter 486 New Year's Eve Dinner! What to Eat!
The child woke up before lunch, so we cleaned up Cao Dongfang's house and started to eat. There was sweet and sour carp for lunch.
Everyone knew at a glance that there would be no sweet and sour fish in the evening, but Cao Jiajia didn't care. For lunch, there was sweet and sour carp, fried chicken, and cake.
Everything else is not a problem. Cao Jiajia also eats other foods, not just sweet and sour ones every day.
Just have meat.
This is Cao Dongfang's good intention. You can eat whatever you like, but don't eat too much. It would be bad if you don't enjoy eating it later.
"Dad, chicken blood, I want to eat it, three pieces, fish meat." Does the daughter know what she wants?
My daughter still doesn’t like eating any kind of blood, she’s happy with just three pieces.
I gave my daughter and son each a large piece of carp meat dipped in sweet and sour fish sauce. Both children loved it.
The two children also like Cao's mother's steamed shrimps. If she feeds them a few bites of vegetarian dishes, it's very good and both children are full.
Cao Dongfang and Song Xianxian started eating, which included soup dumplings and soup.
Cao Dongfang eats.
Song Xianxian ate some more fried chicken and occasionally fed a little bit to the two children.
The two children also like to eat it. The fried chicken made by Cao Dongfang is much more delicious than those sold in those stores. The main reason is that the chicken is flavorful and the outside is crispy and delicious.
After the meal, the two children sat beside Cao's mother, one on each side, while Cao's mother finished her meal.
Bringing the two children to wait for Cao Dongfang and Song Xianxian, mainly Cao Dongfang, at least Song Xianxian is stupid and not important.
Dad can take them out to play after dinner, it won’t be cold at all.
Mom can't do it, so....Mom is not important.
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It’s only 1:10 after dinner. Today is a fast day and it’s still early, so I don’t have to cook.
Go out and play.
Cao Dongfang and Song Xianxian took their children out. Today they pushed the stroller because the two children wanted to ride in the car.
Cao Dongfang didn't want to hold them all the time.
Cao Dongfang and Song Xianxian were still in front, with Cao's mother following behind.
There are a lot of people on the streets, and some are buying New Year's goods during working hours. There are many people on the road holding meat and chicken in their hands.
“Meat, chicken, dad, uncle….take it.”
"Tingting, uncle has couplets and firecrackers in his hands. I will tell you in detail when I get home!" Cao Dongfang explained to the two children.
“Dad, brother, new clothes.” Tingting saw a little boy wearing new clothes.
"Tingting and Yangyang both have new clothes. We will wear new clothes tomorrow. It's the New Year, so we need to wear new clothes!"
“New Year, new clothes. Beautiful.”
“We’ll wear it if it’s pretty!”
After walking around the department store, there were still a lot of people. There are really a lot of people in our country. Cao Dongfang felt that there were more people than goods.
It’s almost time to go home. Cao Dongfang still has to make dumplings and cook today.
When the time came to go home, the two children didn't make a fuss and they felt that time had lasted as long as usual.
You can go home.
.......
"Dad will go prepare the meal. You guys play with mom and aunt. Be obedient." Cao Dongfang said to the two children.
"Hehe, Dad, be obedient!" the two children answered in unison.
"Good boy, Dad will prepare dinner."
Because everyone was there, Cao Dongfang prepared the dumpling fillings and the dough for making the dumplings.
The dough needs to rise for a while, so there is no rush and you can start making dumplings at 5:30.
Now the Cao family has dinner time at around 6:30, and the two children don’t get up until 6 o’clock.
I won’t be eating right away, so it’s necessary to wake up and wash up.
Drink some juice and play for a few minutes before eating. It is best to eat after thirty minutes from waking up.
......
Cao Dongfang began to choose what to eat tonight. There would be no pork, lamb, or beef, but normal food would be fine.
There is no need to have the New Year’s Eve dinner today. You can eat whatever you want at other times.
Buddha jumping off the wall
"Buddha Jumps Over the Wall" is one of the top ten signature dishes of Fujian cuisine. It originated from Fuzhou, Fujian, and was created during the Daoguang period of the Qing Dynasty. This dish is very rich in ingredients, including abalone, sea cucumber, fish lips, shark fins, etc. These ingredients are added to the broth and Fujian aged wine and stewed together. It tastes fresh and delicious, has a soft and tender texture, and has extremely high nutritional value. It has the effects of replenishing qi and blood, clearing the lungs and moistening the intestines, and preventing and treating coldness.
This is a dish that everyone in the Cao family likes to eat, especially Cao's mother. During the Chinese New Year, this dish must be prepared for her mother.
Steamed sea bass
Steamed sea bass is a dish that is a traditional specialty of Guangdong Province. It belongs to Cantonese cuisine and is one of the seafood recipes. Its cooking technique is mainly steaming, and the taste is salty and fresh.
The efficacy of steamed sea bass comes from its ingredients. Sea bass has the effect of benefiting the spleen and stomach, nourishing the liver and kidneys. It is mainly used to treat spleen deficiency diarrhea, indigestion, malnutrition, whooping cough, edema, weak muscles and bones, restless fetuses, and sores that do not heal for a long time.
How can we celebrate the New Year without fish? Fish are very popular in the Cao family. As long as they have no bones, they like to eat them no matter how they are cooked.
Let’s have one tonight.
Boiled clams in chicken soup:
It is a classic Fujian dish that originated from Fuzhou. This dish is made with Zhanggang clams and chicken as the main ingredients, with beef, pork tenderloin and other auxiliary ingredients. It tastes salty and delicious.
This dish has several pieces of meat, all of which are lean meat. My son likes to eat meat, and my daughter can eat it too, but mainly Cao Dongfang himself likes it.
You can eat it tonight.
.......
Cao Dongfang chose soup.
Duck blood vermicelli soup:
Duck blood and vermicelli soup is one of the special snacks of Wudu. It is made with fresh duck blood and vermicelli. The soup is clear and tastes delicious.
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Honey Red Taro
Honey-glazed red taro is a classic Anhui cuisine dish, mainly made from sweet potatoes, and is cooked through simple stewing and braising. This dish has a bright red appearance and a sweet and fresh taste, and many people like it.
This was chosen for the children and Cao Jiajia.
Stewed turtle with ham.
It is a traditional Anhui cuisine dish, also known as "Braised Horse-hoof Turtle" or "Sand Horse-hoof Turtle". This dish is made with Horse-hoof Turtle (a turtle that lives in the sand layer of the mountain streams in Huizhou) as the main ingredient, accompanied by ham or ham bones, and is cooked in a clear stew. The finished dish is tender and has no fishy smell of mud.
Cao Dongfang and Song Xianxian like it, and so does Cao's mother. It also has nutritional value, so it's fine.
Raw crab meat stewed with tiger fins.
Shark fin is an important ingredient in high-end Cantonese cuisine. Braised shark fin is a traditional signature dish of Da San Yuan.
It is said that in the 60s and s, it cost silver dollars to eat this dish. The fins of large sharks such as tiger sharks are used as raw materials, and the dish is made through multiple processes such as soaking and braising.
The produced shark fin is transparent and softened, delicious, tough but crispy, rich but not greasy.
Cao's mother liked this dish very much, so she made it and let her mother eat it.
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Peninsula Royal Bird’s Nest.
The "Peninsula Royal Bird's Nest" produced by the Peninsula Pearl Restaurant in Guangzhou was selected as one of the top ten famous Cantonese dishes at the "First my country Cantonese Cuisine Summit".
The official bird's nest is prepared in a self-selected mode, with five colors added: red date juice, coconut juice, papaya juice, apricot juice, and taro juice in appropriate amounts, and served on the table together with the five-color juice. It is also called "five-color bird's nest", "splendid bird's nest", etc.
A dish is like a "self-service supermarket" where customers can take what they need according to their personal preferences, fully reflecting the spirit of humanized service. This is why this dish is so popular.
I've only eaten it once, so it's a little troublesome. Just eat it if everyone likes it. Everyone has to like the dinner tonight, so it doesn't matter if it's troublesome.
Ah Yat Abalone:
The cooking skills of Ayi Abalone are all permeated with the connotation of my country's excellent traditional food culture. Mr. Yang Guanyi, who made Ayi Abalone, has also won many honors for his outstanding achievements in promoting my country's food culture internationally and is recognized as the "Abalone King" by the international food industry.
"Master of Cuisine"! He was also awarded the title of "International Outstanding Person". Like shark's fin, it is one of the high-end ingredients that cannot be avoided when talking about Cantonese cuisine. As a famous dish, it was listed as one of the eight delicacies in the Ming and Qing dynasties.
It nourishes yin and yang, replenishes without being dry, and has high nutritional value. Cantonese cuisine often uses dried abalone, and Ah Yat abalone is easy to cook and delicious.
This dish is delicious and everyone in the Cao family likes it.
Chrysanthemum Shark's Fin:
Chrysanthemum Shark's Fin is made of high-quality shark's fins, which are processed and cooked with special techniques to make the shark's fin meat tender, the soup rich and the taste rich. Chrysanthemum Shark's Fin is a high-end seafood dish in Confucius cuisine.
Song Xianxian likes this dish very much, so let’s make it today.
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Jade belt shrimp:
This dish is made of fresh shrimps, with a variety of ingredients and seasonings. The shrimps are fresh and tender, the soup is delicious, and the taste is rich. It is a classic shrimp dish in Confucius cuisine.
The dish of jade belt shrimp is quite strange. The four adults in the Cao family prefer to eat shrimp, which is more popular than prawns.
The same goes for the two children. They feel that the taste is stronger than that of prawns. For the sake of the adults, the children will have shrimps today.