【Changshu】Eight Treasures Reunion Platter

Overview

Speaking of dishes with a Chinese New Year flavor, they must include big fish and meat, and then be made into a meaningful style, so as to bring good luck! We Changshu people like these dishes with rich meanings the most! Braised fish and braised pork, as a common home-cooked dish on the table, may no longer satisfy modern people's pursuit of New Year's flavor. This time, fish and pork are mixed together, fresh carrots and corn kernels are added, and it is steamed into delicious meatloaf. Nowadays, young people and even elderly uncles and aunts who are wandering outside are not at home all year round, so for them, the New Year is a day for family reunion. Reunion, reunion, and round food can best express its meaning. Then put quail eggs fried until golden brown, and use freshly fried wine-flavored golden cauliflower as a base. Not only is it full of greenery, but the name of golden cauliflower is also very auspicious! As a New Year dish, this eight-treasure reunion platter is perfect!

Tags

• hot dishes
• chinese banquet
• bass
• cooking wine
• corn
• golden cauliflower
• oil
• pork
• quail eggs
• carrot
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the sea bass, slice off half of the fish along the big bone spurs on the back, then pick off the bones on the belly and tear off the skin.

   

2. 2 Chop the sea bass into surimi and set aside.

   

3. 3 Peel and wash the pork. Use 4 fat and 6 lean pork, which will taste better. If you don’t like to eat fatty meat, just use lean meat, but the taste will be thicker.

   

4. 4 Chop into minced pork, mincing as finely as possible.

   

5. 5 Mix surimi and pork mince into a container, add appropriate amount of salt and cooking wine.

   

6. 6 Add the minced ginger and stir evenly.

   

7. 7 Wash the carrots and chop into small particles.

   

8. 8 Wash the corn and cut off the corn kernels.

   

9. 9 Add the carrots and corn kernels to the minced meat, stir well, then pick up the mixture with your hands and beat it a few times to make it firmer.

   

10. 10 Prepare a plate, put the minced meat mixture into the plate, and shape into a round patty with your hands. Put it into a cold water steamer, bring to a boil over high heat, then turn to low heat and continue steaming for 25 minutes.

    

11. 11 Remove old roots from broccoli and clean them.

    

12. 12 Add an appropriate amount of oil to the wok and heat it up. You can use a little more oil. Add the broccoli and stir-fry.

    

13. 13 Then pour in 4 teaspoons of cooking wine and stir-fry again.

    

14. 14 Then add salt to taste, stir-fry again, and serve. Don't fry golden cauliflower for too long.

    

15. 15 Prepare a plate and place the fried cauliflower on the plate.

    

16. 16 Wash the quail eggs, add appropriate amount of water to the pot, cook and peel off the eggshells.

    

17. 17 Add an appropriate amount of oil to the pot again, heat it for 5 minutes, add the quail eggs, and fry over medium-low heat.

    

18. 18 Keep turning during this period to fry the surface of the quail eggs. When the surface is golden and wrinkled, you can take it out.

    

19. 19 Place the steamed meatloaf in the center of the cauliflower and place quail eggs around it.