When you talk about the New Year, you must not talk about New Year’s Eve; when you talk about New Year’s Eve, you ca n’t help but talk about New Year’s Eve. After all, when your family gets together, there is nothing more sincere than a hot and steaming dinner.Satisfied.At this moment, not just the travelers who were gathered at the table at the table, but also the unique flavor brought by them from the four seas of the world.Therefore, whether it is poverty or wealthy, or in the south, the New Year’s Eve dinner of each household has its own unique taste password -this password cannot be cracked and it is difficult to copy.
But when the Guanzhi, on the future of the Spring Festival, this password can bring you back to the dining table in his hometown by yourself, hold a glass with friends and relatives, and warm the cold winter —If you choose my New Year’s memory, it is the New Year’s Eve.
Rice cakes and rice cakes, as the name suggests, are a kind of time -deserved food during the New Year -processing glutinous rice flour and steaming in a pot, which can be described as extremely simple in terms of production methods.And it is this simple that make rice cakes show many unique appearances throughout the country:
Cantonese make rice cakes, mix with glutinous rice flour and accommodation with six to one, and then add the syrup before steaming; Hong Kong people can mix a small amount of glutinous rice flour with japonica powder;After you are familiar with, you need to pound it -if you further expand the definition of rice cakes, then the yellow rice cake made from red jujube with yellow rice noodles in Shandong and Shanxi.The ravioli can also become a member of the rice cake family.
Why is the small rice cake, so magical, can collapse the region, and take root in all parts of the country?If you want to answer this question, you have to return to the initial posture of rice cake -glutinous rice.
The reason why Nuomi has been popular in thousands of years is not complicated: the glutinous rice itself has a lot of starch content, so the starch paste is also stronger -so whether the glutinous rice is cooked into a rice, polished into powder or powder or it is or it is polished or polished.Made in wine, sugar is easier to release than non -glutinous rice.Think about it, in the cold winter day, eat a hot, sweet and slippery rice cake, so that starch provides calories to your body, so that the release of the release of the release of sugar is satisfied withIs it more suitable for food that is more suitable for Chinese New Year?
Although there are still significant differences in the North -South rice cakes. For example, the northern rice cakes are mostly sweet, and they often fry them into vegetables; while the south is sweet and salty, and can be fried or soup –But in general, it can conquer many taste differences in north and south, and at the same time appear on the New Year’s Eve table of many people across the country. This is the great victory of rice cakes.
Speak back to my New Year’s Eve dinner, about my rice cake.
Like many people in Shandong, our family also wants to make yellow rice cakes in the New Year’s Eve -if the definition of the dead card is defined, this kind of cake made from yellow rice, the cake made in the ancient book can not be regarded as rice cake -but in the New YearWhat can I eat for rice cakes?
There are very few types of materials required to make yellow rice cakes, mainly yellow rice noodles and jujube -my family generally uses the Hetian jujube brought by the big sister -in -law working in the Northwest.The jujube must be cooked slightly with boiling water, about four or five minutes, and then treat the yellow rice noodles -put the yellow rice noodles into the appropriate containeFortune shape.
Then, use cool jujube to put the bottom of the jujube, and evenly sprinkle with yellow rice noodles on it -can be placed on a layer of jujube and sprinkled with a yellow rice noodles -so that you can do at most, you can do at most, you can do at most, you can do at most, you can do at most, you can do at most.After three floors of yellow rice rice cake, after all, it will be steamed and not familiar with …
At this step, you can go to the pot to steam.Cold water pot, steam for about ten minutes on low heat after boiling water, and then steam on high heat for thirty to thirty -five minutes -after steaming, you can cut it and enjoy it directly.
Unlike many places north of the Huaihe River, the yellow rice rice cake is more eaten as a staple food on the dining table, not as a dessert.Because the taste is sweet and sweet, it can also taste a little bit of bitterness,So many times you need to cooperate with a small amount of white sugar dipping in order to maximize the deliciousness of the yellow rice rice cakeEssenceHowever, although it is a staple food, like other glutinous rice flour made of rice cakes, if the yellow rice rice cake eats too much at one time, it will also bring a considerable burden on the digestive system … Please also have a moderate diet.
After introducing the yellow rice rice cake, in fact, there is an indispensable glutinous rice dish in my family dinner -Babao Rice.Because my grandfather is from Bengbu, Anhui, the history of planting and eating glutinous rice is quite long, so the eight treasure rice with glutinous rice singing the protagonist naturally has naturally become the finale of my family’s New Year’s Eve dinner.
Eight treasure rice is generally used in southern glutinous rice, that is, rice (northern glutinous rice is mostly japonica rice, japonica is round and rice is long).Wash the selected glutinous rice for about three to four hours first -this is to make the cooked rice feel more vigorous.
Next, steam the soaked glutinous rice in the pot, and then mix it into lard, sugar, osmanthus, and stir well -although you should smell the sweet smell of glutinous rice at this time, this is not over yet.
The final steps need to be paved with dried fruit, dried fruit and other bottoms in the appropriate container. Put the glutinous rice with evenly on it, spread red bean paste on the glutinous rice, and then lay a layer of glutinous rice … according to a layer of layer …The law of one -layer rice in ingredients, then add red dates, barley, lotus seeds, longan and other ingredients, and finally beened with honey beans and dried fruit -because the glutinous rice used is steamed in advance, so there is no restriction on the specific layers of layers.——I I have seen the twelve -layer Babao rice in Nanjing, but the size of the steamer at home is limited. Generally, four to five floors are enough … Although it is not possible to eat it directly when you pick up the spoon at this time, you are busy.For so long, wait again … Repeat it for five to ten minutes on the pan,The many seasonings that were mixed in the glutinous rice before were completely melted, and the sweetness of each mezzanine also penetrated into the rice perfectly.
In the winter lunar month, using such a sweet and deliciousness that pinned the beautiful meaning of Babao reunion to welcome the New Year, it is really suitable … “Shan Hai Jing” said: “The gift of worship, use 稌 稌”,The reasons for the ancient gods are delicious. I can know how much or two at this moment.
To say that the absolute protagonist at the New Year’s Eve, the dumplings in the south, the dumplings in the north are naturally unintelligible -but before talking about the dumplings on the New Year’s Eve dumplings on New Year’s Eve, I still can’t help but say that I love to eat in the young people.ravioli.
Generally speaking, the northern young age is usually set in the 23rd lunar month of the lunar calendar -once the day is here, it means that the countdown has begun to count when the New Year’s arrival is that the Spring Festival couplet, sweeping, shaving and bathing are also on this day.After the younger year, the New Year was officially entered.In this day that is equally memorable, the tradition of our family is to eat ravioli.
This kind of food is also quite long -the same -as early as 1,500 years ago, it appeared in the push of Nanqi educator Yanzhi: “Today’s ravioli, the shape is like the moon, the world is well.”At that time, eating ravioli in the south was already a considerable tradition.In the Tang Dynasty, according to a recorded menu “Tailing Banquet”, the large households at that time were a good kind of “twenty -four solar terms”. Each flower shape and filling were not heavy.Strange.After the Song Dynasty, the Song Dynasty also extended the “twenty -four solar terms” style, and put a variety of different kinds of ravioli into a bowl of food, which is called “Baiwei Shan” — and in addition to the many tricks, there are many soups that cook the ravioli soup.Specific.
The Tang Dynasty section was written in the notes “Xiyang Miscellaneous”, and the soup of the Xiao family in Chang’an City can cook tea. After that, the “Clear Records” of the Five Dynasties even recorded thatTang can even be used directly to grind ink!But in the Qing Dynasty, the gourmets no longer pursued the lightness of the soup. The ravioli in “Suiyuan Food List” has been cooked with chicken soup.But no matter how the ravioli evolves in the long years, this popular north -south convenient and easy -to -eat delicious taste has long been one of the best rewards for busy winter.Essence
As mentioned earlier, as a popular food that has been popular, there are naturally many “subspecies”: Cantonese Wonton, the outer skin is mixed with eggs, the fillings are mostly used in shrimp, soft and delicious;Although the skin is thick and simple, after the red soup is overwhelmed, it is full of spicy and fragrant; there are Qing soups in Jiangxi, flat food in Fujian, Hubei ’s plane, Xiaoyu in Anhui Jiangsu … Although the names are different and different in shape, they are different.They are all ravioli.
And the chaos that our family eats in the younger year is Jiangnan Xiaoyu -a small head, thin skin,The filling is cut by Sanfei and Seven Thin Pork, adds a small amount of onion ginger to scent, and a small amount of raw soy sauce and salt seasoning.After the wrap is wrapped, the soup of the crooked soup is made of water, put in a small amount of green onion, pepper, salt and lard to taste, and a small amount of seaweed and shrimp skin can be added.EssenceAfter cooking, the fresh characters are the head. When you eat it, you can have some incense vinegar flavor. It really makes people appetite.
Although I still prefer ravioli than dumplings, the protagonist in the New Year’s Eve will still not change.Although the history of dumplings is much shorter than the ravioli, the earliest can only be traced back to the “Hedu” or “Horizi” of the Song Dynasty, and the general food was steamed at that time.Until the Khitan, women, Mongolia rose successively. After occupying North China and even the country, the multi -ethnic dietary habits merged with each other to produce the “dumplings” in our impression.”Finally, it has finally become an indispensable food in the Chinese New Year.
However, if you think about it, in the cold winter, a large amount of energy consumed by the body needs to be supplemented in time, so high -calorie food is required.And a small dumpling can contain a variety of ingredients, from meat to vegetables, to egg seafood, it is really “omnipotent.”The dumpling skin made by flour is a high starch content of valley beams. If it is properly matched, it can be described as a good product in winter.Of course, in the modern and modern, dumplings can be eaten at any time, but the dumplings on New Year’s Eve have a unique sense of ritual–The warm picture of the family sitting together to roll the skin to make dumplings cannot be replaced by other foods anyway.EssenceEven my favorite ravioli, most of the skin is made of machines. Buy it from the store, there is no need to cooperate at all … Although it is more convenient, the affection in the food production process has been diluted by ruthlessness.
I think that this is probably the main reason why dumplings replaced their ravioli, and eventually become the protagonist of the New Year’s Eve.
As for the other recipes on the New Year’s Eve, especially the “chicken, duck, and fish” category of meat, the customs have very different customs, and it is naturally difficult to say.Nowadays, the traditional dishes of every household can also change the traditional dishes of the households. If you say it, you may not be able to say anything about it in three words.
Therefore, here I decided to talk about the two specialty snacks, spring cakes and spring rolls of our Chinese New Year.
Either spring cakes or spring rolls, the word “spring” is the head, which is used to welcome spring. He Chun’s meaning is self -explanatory.Make spring cakes on the first day of the New Year. The customs that are eaten during the Spring Festival are also ancient.The earliest spring cake originated in the spring of the Tang Dynasty, while the spring plate of the Tang Dynasty originated from the older “food Wu Xin” tradition -after all,After the long winter, how can you not miss the crispy and tender taste between your lips and teeth?At this time, eat fresh fresh vegetables in spring, and the satisfaction of lip and teeth is full of fragrance, but it is far from what big fish and meat can replace.
Speaking of the tradition of “eating Wuxin”, which vegetables are these five Xin, there have been divergent opinions.Until the Ming Dynasty, Li Shizhen explained in the “Compendium of Materia Medica” that there are not only five types of Wuxin, but it refers to fresh seasonal vegetables such as green onions, garlic, leeks, artemisia, mustard, 蓼, etc., and even includes rapeseed and coriander.From the perspective of traditional Chinese medicine, the climate is changing to the cold in spring, but these vegetables can be cold and cold, and eating more is good for the body!
The tradition of “Food Wulin” reached the Tang Dynasty, and was quickly improved by the nobles of Jinyi jade food, which became the “spring disk” for the “Spring Banquet”.In addition to the richer types of vegetables -lettuce, spinach, coriander, and white radish are also added, and “spring cakes” and dipping sauce are also creatively added—— Imagine that when the maid first cuts the vegetables into fine shreds, the diners are rolled with pancakes dipped in sauce, which is really more elegant than directly chewing lettuce.In his poem “Lichun”, Shi Sheng Du recalled that the spring disk he ate when he was in Beijing was “out of the high door and the white jade, the vegetables passed the fiber and sent the green shreds”.deliver.And now that I am out of food, I do n’t have a fruitful belly, and the spring disk is naturally left.
Although as mentioned earlier, the “spring plate” in the Tang Dynasty already included a pancake called “spring cake”, it was not until the Ming Dynasty “spring cake” that the “spring plate” was officially replaced.The reason is actually quite simple -the spring cakes are no longer the foil of seasonal vegetables, and they still become the new favorite of people’s taste.”Emperor Jingshi Ji Sheng” records that the civilians at that time were quite particular about eating spring cakes. The fillings were not only fresh lettuce, leek and green onions, but even chicken and pork.In the “Tune of Tune” in the Qing Dynasty, a spring cake -eating method that was popular in Beijing was also recorded. It actually made stuffing with “bacon, waist, green onions, black dates, walnut kernels, and sugar”.
Of course, as a junior of spring cakes, the emergence of spring rolls will wait until the Qing Dynasty.According to the “Ding Ding Collection”, the spring rolls at this time are no different from today: the noodles are wrapped in ham, pork, chicken, seasonal vegetables, etc.When the fried golden and crispy, remove it, and bite the crispy and sweet -this is also a pleasure of “bite spring”.
Of course, like the past few historic cuisine, spring cakes also have many “subspecies” in all parts of the country -the southern Fujian cakes, the silk dolls of Guizhou, the three silk rolls of Shanghai, the taro mud rolls in Guangdong, etc… Even “EGG ROLL” and “Spring Roll” in North American Chinese restaurants are also regarded as the distant relatives of spring cakes–But in any case, from south to north, from overseas to overseas, intentionally or unintentionally, everyone tastes the taste of early spring, which is really romantic enough.Essence
The spring cake made by my family has nothing special. Put a little grinding sesame oil on the cake, cut the selected Zhangqiu green onions into fine shreds, and add a spoonful of spoonful of brown sugar in the sweet noodle sauce.The tone.Then stir -fry the pork, spinach, spinach and fans to cook the stuffing. If you have spare time, you can also stir some eggs and bean sprouts … Wait until the ingredients are ready, you can roll it well.Take a bite, wait until the crispy and sweet onion, the salty fragrance of the vegetable stuffing and the thickness of the dipping sauce rushed to the tip of the tongue, which makes people stopEssence
Similarly, if the stuffing and other ingredients, even the corners of the New Year’s Eve dinner, can be used to blew the spring rolls.Fill the stuffing into the spring roll skin, seal it with the egg liquid, and fry it. Fry it when it is golden when the color is golden.
Of course, about the food during my memory, it is just the tip of the iceberg here, but it seems too much to talk about it.After all, compared to the simple appetite, the fun of life in these foods is even more intoxicating -more importantly, the optimistic attitude reflected by those foods that is unique and pinnacked with beautiful meaning, even if evenIt has not changed through thousands of years.Even if the customs are far away and the song is silent, but this beautiful spirit is still there, then this new year will not have no yearEssence
Well, “Going to the new years and a new year, there are better flowers in spring.” I wish all readers a happy Chinese New Year in advance and good luck.Please take care of it in the future.
