What traditional food to eat in the snow

Snow festival customs in some places in the south, there is the custom of eating mochi in the tenth month of the lunar calendar. Mochi is a kind of food made by steaming and mashing glutinous rice, which is a popular food in some areas of southern China. In ancient times, mochi was a traditional festival offering in the southern region, and was first used by farmers to offer sacrifices to the bull god. There is a saying, "October morning, mochi LuLu burning", which refers to the sacrificial event.

In some places, the patties are made into round, large and small, symbolizing the harvest, celebration and reunion. In some places, it is also known as nian gao, a name that also symbolizes good fortune, and people often say, "Nian gao, nian gao, nian feng shou gao."

Ingredients: 300 grams of glutinous rice flour, 100 grams of peanut flour, 30 + 20 grams of granulated sugar, water, a little oil (wipe the plate with).

Method: 30 grams of sugar and glutinous rice flour mixed evenly after a little bit of water into the mix, mix into glutinous rice paste; with a paper towel to wipe a thin layer of oil on the plate, and then pour the mix of glutinous rice paste into the plate and put the steamer on the steaming pot to steam for 15 minutes after taking out a little bit of cool; the peanut flour poured into a non-stick pan with a small fire stir-fried for 5 minutes to the aroma, and then sheng out to join the 20 grams of sugar and mix it well and standby; a little bit of cooled glutinous rice cakes with The scissors cut into small pieces in the peanut flour, the whole body covered with peanut flour can be served on the plate to eat.

2, planing soup

Around the time of the snow, the Tujia people began the annual "kill the New Year's pig, welcome the New Year" folk activities, adding a warm atmosphere to the cold winter. Eat "planing soup", is the custom of the Tujia people; in the "kill the New Year pig, welcome the New Year" folk activities, with the heat still exists in the top quality fresh pork, carefully cooked from the food called "planing soup "

The Ninjas are a great way to get the most out of the winter season.

Killing the New Year's pig to open the howl of the New Year's pig, the guests immediately put down their own farm work, one after another to come. Male guests to help the butcher to peel a fat pig white clean, female guests to help cook, a time farmhouse smoke, joyful. The butcher just stripped the pig clean and put it on the table, and the hospitable host instructed the butcher to cut down a piece of good meat of more than 5kg to make "meat in soup". In the blink of an eye, pork ribs and radish, pork in a pot, intestines, liver, belly and lungs, pig's blood, bright and fragrant "meat in soup" dishes filled the table. A sumptuous and interesting "planing soup meat" banquet, the table full of wine, the fragrance of the four overflowing.

Ingredients: pork, glutinous rice, pig's blood, spicy polygonum, peppercorns, salt powder, small intestines, pork bones, fat meat, lean meat, radish, cabbage, spring water, and so on.

Methods: Use the pig's internal miscellaneous, such as lungs, water and oil and part of the fat meat, brain marrow, etc. Chopped finely and mixed with glutinous rice, pig's blood and a small amount of spicy polygonum, pepper and other spices into a sauce, plus the right amount of salt powder, and then into the small intestine cleaned, and then put into a pot to cook and become. In the soup, add some raw pig's blood, pig's bones, fat meat, lean meat, radish, cabbage and so on, and cook them in a pot with mountain spring water to make a hot pot with shaved soup. Three points of pig's blood and seven points of water, when the hot pot water boiling, planing soup that fresh and fragrant to the ultimate true flavor came out.

3, preserved meat

Folk have: "winter wax wind pickle, storage to winter" custom. The temperature drops sharply after the snow, the weather becomes dry, is a good time to process bacon. After the Little Snow Festival, some farmers began to do sausage, bacon, the excess meat with traditional methods to reserve, until the Spring Festival just to enjoy the food. Many places have the custom of eating bacon in winter, especially in the southern cities, but also the love of bacon.

After the light snow, fragrant bacon and sausage become a popular delicacy on the table. How to make fried bacon sausage delicious and tender? The trick is simple: first of all, the bacon sausage should be boiled with water first. Secondly, make sure to cook it in cold water. This will allow the water to slowly seep into the meat tissue, so that the originally dried bacon sausage becomes more moist.

Guangzhou people love to use preserved meat to make preserved radish cake, preserved boiled taro, and preserved sausage fried honey beans. In the cold weather of fall and winter, open the pot of rice filled with preserved meat and sausage, the aroma of rice and meat, the two blend seamlessly, warm and sticky pot rice is the most suitable for the winter of delicious.

Eating bacon and other cured foods can be appropriate with some vitamin C-rich fresh fruits and vegetables, such as green peppers, bitter melon, oranges, etc., both to reduce the harm of nitrites, but also to increase the nutrition of the dish.

Ingredients: pork ribs (pork) 5000 grams, 100 grams of salt, 190 grams of sugar, 85 grams of Daquan wine, 30 grams of soy sauce.

Practice: trimming, drying and hanging: select pork ribs, trimmed into long strips, each weighing about 170 grams, a small hole in the upper end of the puncture, in order to wear a rope to hang with. Marinade: Mix all kinds of seasonings and soak the meat strips for about 8 hours. Baking: hang up the meat strips, baked in the oven for about 3 days, the temperature of the baking room 50 ℃. If baked in several layers, it is necessary to change the upper and lower layers in the meantime. Do not smoke while baking, it is better to use charcoal fire to bake. Cooling: After cooling is the finished product.

4. Sun-dried fish

Fishermen on the coast of south-central Taiwan will start to sun-dry fish and store dry food during the Little Snowy season. Swarms of blackfish will come to the Taiwan Strait around the time of the Little Snow, in addition to sailfish and sandfish. The Taiwanese proverb: "October beans, so fat that you can't see your head" refers to the fact that in the area of Bu Dai in Chiayi County, you can catch "bean fish" in the tenth month of the lunar calendar.

Ingredients: fish, soy sauce, yellow wine, sugar, monosodium glutamate (MSG), and white wine.

Directions: Remove the scales from the fish, then cut off the fins with a knife, and cut off the head along the root of the pectoral fins. Pull out the internal organs of the fish from the chest incision, and then scrub the abdominal cavity with a brush to remove blood and black membrane. After that, cut into several segments, add appropriate amount of soy sauce, yellow wine, sugar, monosodium glutamate and white wine, and soak for 15-20 minutes. Then take out the fish in sections and put them into a rice sieve in order, and finally put them into the sun to expose to the sun. They are usually turned once an hour and can be dried in a day or two. In the process of sunshine, be sure to pay attention to whether the fish has been dried, if it is not completely dry, you need to dry some more time.