Who knows the Spring Festival food culture?
Eating rice cakes during the New Year is one of the customs of the Chinese people. The homophone of rice cakes is "year high". Better than a year.
According to legend, during the Spring and Autumn Period and the Warring States Period, Wu Zixu helped Helu seize the throne and helped him develop martial arts throughout the year to strengthen the country. Helu also ordered Wu Zixu to build the "Great City of Helu" to show his merits. After the city wall was built, King Wu feasted all day long and did not care about state affairs. He did not listen to Wu Zixu's advice. At this time, Wu Zixin was determined to remonstrate with death. Before going to court, he said to his family, if anything happens to me, when you encounter war and chaos in the future, you can dig three feet into the ground under Xiangmen City and you can get food. Later, Wu Zixu's admonishment was rejected and ordered to commit suicide. After Wu Zixu committed suicide, the state of Wu was destroyed by the state of Yue. From then on, wars continued, and the city of Helu was starved of food. Wu Zixu's family remembered his will, so they went to Xiangmen with others to demolish the wall and dig the ground, and found that the bricks used to build the wall were actually made of glutinous rice flour. And these glutinous rice noodles saved the people in the city. From then on, during the Chinese New Year, every household used glutinous rice flour to make rice cakes to worship Wu Zixu.
New year cake styles: square-shaped yellow and white rice cakes, symbolizing gold and silver; there are also strip-shaped Ningbo and Fuzhou rice cakes, whose shapes imitate silver bars; both use their shapes to express the meaning of getting rich in the New Year.
Classification of rice cakes: Northern rice cakes are mainly sweet. Beijingers like to eat red date rice cakes, mince rice cakes and white rice cakes made from glutinous rice or yellow rice; Hebei people like to add jujube, red beans, mung beans, etc. to steamed rice cakes. In northern Shanxi, Inner Mongolia and other places, it is customary to eat fried rice cakes with yellow rice flour during the Chinese New Year, and some are also filled with bean paste, date paste and other fillings; Shandong people steam rice cakes with yellow rice and red dates. Southern rice cakes are both sweet and salty; Suzhou and Ningbo rice cakes are made from stem rice and have a light taste. In addition to steaming and frying, you can also stir-fry or make soup. The sweet rice cake is made from glutinous rice flour, sugar, lard, rose, osmanthus, mint, and other ingredients. Among them, Guangdong's radish cake and taro cake are made differently: first chop the radish or taro, mix with sauteed bacon, shrimp, mushrooms and other ingredients, then add rice balls and steam them. Not only is rice cake easy to store and eat, it can also be eaten in a variety of ways. Steaming, boiling, stir-frying, simmering, pan-frying, deep-frying, roasting and stewing all have different flavors and characteristics.
Note: The main raw materials of rice cake are glutinous rice and millet noodles, which are high in calories and are foods that increase physical strength and endurance. However, due to the high viscosity of the starch in rice cakes after gelatinization, overeating may easily cause indigestion, so the elderly, young and infirm should not eat more
Sands and twists
Origin of Sanzi and Mahua: During the Spring and Autumn Period and the Warring States Period, Jie Zitui was benevolent to Duke Wen of Jin, but he was unwilling to accept Duke Wen of Jin's grace, so he hid in the mountains with his mother. In the end, he was burned to death by Duke Wen of Jin, who only wanted to force him to show up. . In order to commemorate Jie Zitui, the grieving Duke Wen of Jin designated the day of Jie Zitui's martyrdom as the Food Day, and no fireworks or cooking were allowed on this day. This is the Cold Food Festival, so food such as dumplings and twists that retain their deliciousness over time and are easy to store came into being. In the end, it evolved into Spring Festival food.
Tea dumplings
1. High-gluten flour, warm water, salt, lard ("Muyang Brand" fragrant lard can make the dumplings crispy) Dough.
2. After relaxing, roll the dough into large strips first, then into thin strips, soak in sesame oil for about half an hour, then stretch into thin strips and wrap them around your hands.
3. Thread the cooked thin strips with two long chopsticks, put them into the oil pan and swing them a few times, then put the two chopsticks staggered together to make the noodles stagger into a fan shape, take out the chopsticks and fry until Remove from the pan when golden brown and serve.
Mahua
1. Stir the old noodles with water, add them to the flour and mix evenly to make dough and crispy noodles (flour and "Yongsheng brand" refined butter) Stir into crispy noodles) and make a smooth dough.
2. Slightly relax, shape each portion of dough into six strips, add three strips of sandwich dough (green plum, walnut kernel, green silk, brown sugar, osmanthus and brine, stir into a ball), fold with hands, Twist into oblate round hemp dough.
3. Fry in the pan until brownish red, remove and drain.
Sugar crispy twists
Main ingredients: flour 500
Ingredients
Alum 8, alkali noodles 4 glutinous rice
Every family eats dumplings at reunion
The origin of dumplings: It is said that when Zhang Zhongjing, the medical saint, retired as an official and returned to his hometown, it was a very cold winter. When he saw that the ears of the villagers were rotten by the frost, he gave up medicine to cure the frostbite of the villagers. , his prescription is "Quhan Jiao Er Soup". Put mutton, chili and some medicinal materials to dispel cold in a pot and cook, then pick up the mutton and medicinal materials and mince them, wrap them with dough to make Jiao Er like ears, and then Cook it in a pot, and those who beg for medicine will each get a large bowl of soup and two demon ears. After everyone ate the Quhan Jiao Er Decoction, they felt warm all over and their ears were hot. The villagers' frozen ears were cured. Later, Zhang Zhongjing’s Jiaoer soup to dispel cold gradually spread among the people. In order to commemorate his kindness, people would make Jiaoer to eat every winter solstice. Jiaoer is also called dumplings, which are the dumplings we eat today, because it is said that during the winter solstice Eating dumplings will protect your ears from frostbite, so dumplings have become a winter solstice food. With the changes in history, the role of dumplings has also changed historically, becoming the main food during the Spring Festival. At this time, eating dumplings has become a symbol of family reunion and happiness. .
Fresh shrimp and goldfish dumplings
Ingredients: 500g refined powder, auxiliary ingredients: 350g fresh shrimp, 100g fat pork fat, 50g fragrant lard, 50g south chestnut, 50g white soy sauce 25 grams of cooked ham, appropriate amounts of chopped green onion and minced ginger, a little each of pepper, refined salt, monosodium glutamate, sesame oil, and cooking wine.
Preparation method:
1. Cut the shrimps, fat pork belly and water chestnuts into diced beans respectively, and use salt, white soy sauce, chopped green onion, minced ginger, pepper, cooking wine and sesame oil. , MSG and mix well into filling.
2. Heat the pot, add 750 grams of water, a little refined salt and Yongsheng brand "catering butter" and bring to a boil. Then pour the sifted flour into the pot, stir evenly, pour it on the chopping board and knead until smooth. , and it becomes a leather surface.
3. Cut into 30 dumplings to make dumpling wrappers, wrap the stuffing in them, and shape into a triangle (one edge is longer). Roll the two short sides back into a fish shape, and press the other side Flatten and push it into a lace shape, in the shape of a goldfish tail, then chop the ham into small pieces and sprinkle it on the two goldfish eye holes. Steam in basket for 7-8 minutes.
Features of the finished product: It looks like a goldfish, has a strong shrimp flavor, and is delicious.