Hi Guys! I am back from the Chinese New Year trip back to my father-in-law’s house in the center of China–Hubei. It is a small city in Hubei province but quite near to Hunan.
It is my second time spending a Chinese New Year in Hubei after the first visit 4 years ago. Last time, we eat lots of food and dishes outside. But now, eating out is not a good choice, since we have our 2 years old daughter. So we decide to make all the meals at home expect for the wedding banquet and birthday banquet.
We have a large batch of vegetarian spring rolls (no meat, just carrot, bean thread noodle, eggs, mushrooms, and some celery)
And fried tofu balls. Have you ever tasted tofu and minced pork tofu balls? They are super tender!
A braised fish is indispensable for every Spring Festival eve dinner table.
Following is really a killer–Kourou(扣肉, turned over steamed pork with preserved vegetables ). The type of preserved vegetable is named as Meicai (梅菜) is a popular ingredient in China. And this dish is widely enjoyed too.
Can you guess what’s this? It is pork intestine stir fried with spiced rice. I know that many of you do not eat pork intestine. But it is really yummy. The cleaning work plays an extremely important role for removing the odd taste. Usually we use add flour or starch and then message to clean twice and then turn over and clean it with clean water. The spiced rice is a specialty in Hubei, rice is wrapped with mixed chilis and then fried with oil until crisp.
The family reunion is over and Elaine is back home to start new year！I wants to thank all of my dear readers for your continuous stopping by, commenting, thumbing up or pining! You guys make the last year so perfect and complete.
Now we are planning our new content structures for the coming 2016! If you have any suggestions (more videos? more life content?) about this little website or want to request a recipe, please leave me a comment!