Do you know what traditional food to eat in the cold season?

polished glutinous rice

As a traditional Guangzhou cuisine, glutinous rice is the best delicious choice for this day.

It is said that glutinous rice and fragrant rice are mixed according to the ratio of 6:4, which ensures sweet and soft glutinous rice.

With fried bacon sausage and peanuts, garnished with a little white onion, salty and delicious ~

Personally, I like to add some dried mushrooms or scallops, so that the taste of the next level can be cooked with a rice cooker.

Vegetable rice

This is a traditional food in Nanjing, similar to the vegetable rice I ate in Shanghai!

The most basic configuration of vegetable rice is bacon and vegetables. Bacon is bacon, which is easy to buy.

But it is more difficult to buy "short-footed green", which is made after the first frost. It tastes a little sweet after frosting, and the leaves are thick and fat, which is very delicious.

It can be said that it seems simple, but it is actually exquisite. Nanjing's vegetable rice will also use local dried salted duck with ginger and glutinous rice, which is delicious and soulful.

Laba porridge

Yes, Laba porridge is not only delicious in one day, but delicious in the whole slight cold season.

The formula of ancient Laba porridge is beans, millet, chestnuts, persimmons, pine nuts, walnuts and milk mushrooms (Pleurotus ostreatus). After thousands of years of improvement, the formula of Laba porridge has become a delicious mixture of 18 kinds of grains, dried fruits and beans.

I suggest that when you cook Laba porridge, the ingredients must be glutinous rice, peanuts, walnuts and beans. Soak for 2 hours before cooking. The ratio of ingredients to water is 1 kg plus 4 kg of water, which can be added in batches. It's delicious and fragrant.

Hot rice

Well, in Beijing, when it is particularly cold, people will eat a bowl of hot rice, which is similar to soaking rice, but you can pay attention to it or make do with it.

"Making do" means using everything you have, cooking leftovers with water and rice, and eating them while they are hot is delicious.

Pay attention to "using chopped green onion, adding leftovers and cabbage, seasoning with soy sauce, then pouring rice and cooking it repeatedly, and ordering sesame oil out of the pot is also a way to eat."

Specifically, you can take a look at the hot rice tutorial of Lao Mi Gu, which is simple but does not lose the taste and temperature.

Yellow bean sprouts

This is not a new species, but the old name of Chinese cabbage, yellow. It is said to be a mild cold food in Tianjin.

In fact, it is a tradition that the older generation will pickle cabbage in winter, remove the outside leaves and cover the remaining cabbage with fertilizer to keep it crisp and delicious. I personally haven't eaten it. That sounds amazing.

But it is common to pickle Chinese cabbage into a side dish to increase the storage time. Removing the green leaves and leaving the yellow leaves will really make the pickled winter vegetables taste better and look brighter and more attractive.