Why do you eat jiaozi on the winter solstice?

1, the origin of eating jiaozi from winter solstice.

Every year, during the winter solstice of the Lunar New Year, jiaozi is an indispensable holiday feast for both the rich and the poor. As the saying goes: "On October 1st, when the solstice of winter comes, every family eats jiaozi." This custom was left in memory of Zhang Zhongjing, a "medical sage", who gave up medicine from the winter solstice.

Zhang Zhongjing is from Gedong, Nanyang. Treatise on Febrile Diseases, written by him, is a masterpiece of doctors and is regarded as a classic by doctors in past dynasties. Zhang Zhongjing has a famous saying: "if you advance, you will survive;" If you retreat, you will save the people; " You can't be a good doctor and you can't be a good doctor. "When the Eastern Han Dynasty was the magistrate of Changsha, he visited the sick and took medicine and practiced medicine in the lobby. Later, he resolutely resigned and went back to his hometown to treat his neighbors. When he got home, it was already winter. He saw that the villagers on both sides of the Baihe River were sallow and emaciated, hungry and cold, and many people's ears were frozen. He asked his disciples to build a medical shed and a cauldron in Dongguan, Nanyang, and to give up "Quhan Joule Decoction" to treat chilblain on the day of winter solstice. He boiled mutton, pepper and some herbs for dispelling cold in a pot, then took out mutton and medicine and chopped them up, making ear-shaped dumplings with bread. After cooking, he distributed two horns and a big bowl of broth to everyone who came to ask for medicine. People ate "Joule" and drank "Quhan Decoction", and they were all hot, their ears were hot, and their frostbitten ears were cured. Later generations learned the appearance of Joule and packaged it into food, also called "jiaozi" or "flat food".

When you eat jiaozi on the solstice in winter, you will never forget the kindness of Zhang Zhongjing, a "medical sage", in "Quhan Joule Decoction". Up to now, there is still a folk song in Nanyang, which is called "jiaozi Bowl, and nobody cares about frozen ears." .

2. Teach you how to wrap jiaozi.

1) and flour: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a pimple, you can start working. Knead the dough vigorously until the surface is smooth.

Note: First of all, the living surface should be advanced, because there should be a process of "awakening". Secondly, the noodle pot should be covered to prevent water evaporation.

2) Mixed stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper. Stir clockwise and mix well.

Note: The mixed meat stuffing should be simmered for half an hour, which is delicious.

3) Cutting vegetables: Choose your favorite vegetables. If it's leek, cut it into small pieces. Chop the cabbage and squeeze the water out of it. Mix in the meat, the taste is salty and light, and the dumpling stuffing is ready.

4) Pulling the dough: Take out the awakened dough and divide it into several portions to prevent the dough from drying during the wrapping process. Take one first and cover it to prevent the water from evaporating. Knead this small portion of dough into strips, cut it into small pieces with a knife, or pull it by hand.

Note: When cutting sections, pay attention to each one, and then turn around and cut the next one.

5) Rolling dough: When rolling with a rolling pin, pay attention to the thick middle and thin sides. Thick middle will prevent the dumpling stuffing from leaking out, and thin sides will taste good.

Note: Don't roll a lot of dumpling wrappers at a time, or it will be difficult to wrap them for a long time.

6) Wrap jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.

Note: When each jiaozi is done, a little surface should be painted on the bottom of jiaozi to prevent jiaozi from sticking to the plate.

7) Boil jiaozi: Boil a pot of boiling water, add jiaozi when the water boils, and stir in time to prevent jiaozi from sticking together in the water. When jiaozi rises, water it with cold water to prevent jiaozi from rising and breaking. Water it with cold water for three times, and jiaozi will be cooked.

8) Eat jiaozi: Eat now, add some old vinegar and spicy oil. It should also be noted that when jiaozi is put into the dish, it should be turned over later, so as not to stick to the dish, and jiaozi will not taste good if it is broken.