The custom of eating jiaozi from winter solstice.

Winter solstice, commonly known as "Winter Festival", "Dragon solstice Festival" or "Children's Day". Winter solstice is an important solar term in the 24 solar terms of the lunar calendar, and it is also a traditional festival of the Chinese nation. The winter solstice is a "winter festival", so it is considered as a big holiday in winter. In ancient times, there was a saying that "the winter solstice is as big as a year". Therefore, the ancients called the winter solstice "off-year" or "off-year". The arrival of the winter solstice solar terms also indicates the arrival of winter, which has the shortest day and the longest night. In the north of China, there is a saying that "noodles are put on the summer solstice in jiaozi". According to legend, when Zhang Zhongjing retired to his hometown in his later years, he saw that the people were suffering from cold, so he wrapped mutton, some cold-dispelling herbs and dough in his ears and made the medicine "cold-dispelling and charming ear soup" and gave it to the people. Later, on the solstice of winter, people imitated eating and formed a custom.

Pork fennel stuffing

Ingredients: 350g minced pork and 250g fennel.

Seasoning: 50g chopped green onion, 5g Jiang Mo, 8g salt, 3g monosodium glutamate, soy sauce 15g, 20g sesame oil and 35g solid lard.

working methods

1. Wash fennel and cut into powder.

2. Stir the minced meat until it becomes thick, add fennel, chopped green onion and Jiang Mo, and stir well.

3. Add salt, monosodium glutamate, soy sauce, sesame oil and solid lard, and then stir well together.

Radish pork stuffing

Ingredients:100g minced pork and 500g radish.

Seasoning: chopped green onion, Jiang Mo10g salt, 5g pepper powder, 2g chicken essence,10g soy sauce and 20g vegetable oil.

working methods

1. Peel, wash and shred radish, marinate with salt for 20 minutes, pour off the water, wash twice and squeeze out the water for later use.

2. Add soy sauce, chicken essence, Jiang Mo and salt into the fat and thin minced meat, stir well, add a little water, turn around and beat in one direction, and then continue to add some water until the meat is firm.

3. Add shredded radish and vegetable oil and stir in one direction until it becomes thick.

Pork and eggplant stuffing

Ingredients:100g minced pork and 500g purple eggplant.

Seasoning: Jiang Mo 10g, chopped green onion, soy sauce, Chili oil, mashed garlic 15g, monosodium glutamate 2g, salt, white pepper 5g, bean paste 25g, and appropriate amount of vegetable oil.

working methods

1. Wash eggplant, peel and cut into pieces, fry until cooked, and take out and drain for later use.

2. Pour vegetable oil into the wok and stir-fry the bean paste, add minced meat and stir-fry, pour in diced eggplant and various seasonings, cook for a while, thicken the juice with high fire, and then pour in Chili oil.