Why do you want to eat jiaozi during the Spring Festival?

Why do you want to eat jiaozi during the Spring Festival?

1, ancient customs

Jiaozi is the food eaten after the Spring Festival sacrifice. During the Chinese New Year, it is of special significance to keep the bread of the old year and eat it when you say goodbye, that is, when you are a child. It means "making friends at the age of two", "making friends at the age of four" and "Bao jiaozi" are homophonic, which means happy reunion and good luck, and indicates good luck in the new year.

2. jiaozi is shaped like an ingot.

People eat jiaozi in the Spring Festival to get the sound of "making money and making wealth".

3, wrapped in good luck and happiness

Jiaozi has stuffing, which is convenient for people to put all kinds of auspicious and happy things into stuffing and place people's good expectations for the new year.

4. Delicious

Jiaozi itself is delicious, and there is a folk saying that "lying is not as comfortable as eating is not as good as jiaozi".

The Source of Eating jiaozi in Spring Festival

Jiaozi originated from the ancient "trough". As early as the Three Kingdoms period, this kind of food was mentioned in the book Guangya by Cao Wei and Zhang Yi. According to textual research, jiaozi was developed from "Crescent Wonton" from the Southern and Northern Dynasties to the Tang Dynasty and "Double-horned Dried Meat" from the Southern Song Dynasty, with a history of 1400 years.

There is also a saying that the origin of "jiaozi" is related to a "medical sage". According to legend, Zhang Zhongjing, a "medical sage" at the end of the Eastern Han Dynasty, was the magistrate of Changsha in the early years of Jian 'an (196). Later, when the plague prevailed, Zhang Zhongjing resigned and returned to his hometown, determined to treat the people. On the way back to his hometown, he saw those poor people naked, and many people were cold and their ears were cold. So he wrapped mutton, pepper and chopped herbs to remove cold into ear-shaped "jiaozi bait", cooked it in a pot and distributed it to the poor who came to treat the disease. After eating, people feel hot all over and their ears are burning. This cured the people's frostbite, and later people began to follow suit, and "jiaozi bait" was gradually called "jiaozi"

Pay attention to eating jiaozi during the Spring Festival.

First of all, jiaozi, which doesn't eat sauerkraut stuffing during the New Year, means that jiaozi, which eats sauerkraut stuffing, will be poor in the coming year. On New Year's Eve, jiaozi, who wants to eat Chinese cabbage stuffing and radish stuffing, means that people will turn white and speak kindly after eating such jiaozi. Be sure to fold more when wrapping jiaozi. You can't pinch the edge into a bare edge, which means you can't make your life bald.

The jiaozi shape of the New Year's Eve dinner is also exquisite, and most areas are used to keeping the traditional crescent shape. When wrapping this shape, fold the dough in half and knead it along the edge of the semicircle with the thumb and forefinger of your right hand. You have to knead carefully and evenly. This is called "kneading happiness". Some farmhouses pinch the two corners of jiaozi, which has been pinched into a crescent shape, into an "ingot" shape and put it on the door curtain, symbolizing wealth everywhere and gold and silver all over the house. There are also some farmers who pinch jiaozi with grain-shaped patterns, like plump and huge wheat grains, symbolizing a bumper harvest in the new year. But more is to wrap jiaozi into several shapes, which indicates that the coming year will be rich in financial resources, delicious food and prosperous life in Man Cang.

Many people also put a white thread in jiaozi, which means that whoever eats the white thread will live longer, and wrap a copper coin in jiaozi, wishing those who eat it no shortage of money in the new year. When you put jiaozi in a pattern, you must follow the pendulum and avoid putting it in a circle, which means you can't let a new day come to a dead end. When cooking jiaozi, I also said that apricot strips need to be burned in the pit, which means that life will be more and more prosperous in the future.

In the process of cooking jiaozi, the head of the family will ask, "Are you married?" The housewife who cooks jiaozi will answer, "Get up! Get up! " This is comparing jiaozi's rising from the bottom of the pot to a better life. Then, the head of the family also asked, "Did Jiaozi make any money?" The housewife will smile and answer, "Yes, I earn a lot." At this time, jiaozi was overcooked and boiled. It can't be said that it was broken, but it was earned. I look forward to making a lot of money in the coming year. After the whole family has finished eating jiaozi, some parents will let their children jump a few times in the height of the house and wish their little life a high jump.

What is suitable for the Spring Festival, jiaozi?

Leek stuffing (also known as three fresh vegetables, meaning peace)

One of the key points is the proportion of stuffing, and the other is seasoning. 70% leek, fried egg 15%, soaked vermicelli15%; Seasoning: The best oil is blended oil (peanut oil, pepper oil and lard each account for one third) and salt is one percent. A small amount of pepper powder can be added without monosodium glutamate. Now adjust the packaging, don't season it for too long, it's nutritious and delicious.

Hemei stuffing (harmony and beauty, peace and security)

Stuffing: carrots are shredded first, blanched, extruded with clean cloth and chopped with a knife, with a proportion of 60%; Chop the soaked vermicelli with a knife at a ratio of 20%; Squeeze the frozen tofu and chop it with a knife (the proportion is 20%). Seasoning: 1. Chopped onion and ginger; 2. Blended oil (peanut oil, sesame oil and lard each account for one third); 3. Salt and pepper powder (mixed with stuffing after pouring hot oil).

Pork stuffing (meaning rich and expensive)

It is best to choose 50% pork belly and 50% net meat for pork stuffing. Slice first and then chop with a knife (don't chop too much) and stir with water and soy sauce. Meat 70%, vegetables (carrots, carrots, vermicelli can be) 30%. Onions (please don't put onions until the stuffing is wrapped immediately) can be mixed with Jiang Mo, allspice powder, salt, cooking wine, chicken powder, monosodium glutamate, sugar, soy sauce, pepper oil and sesame oil.

Mutton stuffing (good luck)

Untie the chopped mutton with Chili water and stir vigorously. Mutton likes to eat ginger, and the proportion in Jiang Mo is slightly larger, with meat accounting for 70%. Vegetables (carrot 20%, vermicelli 10%) account for 30%. A small amount of soy sauce is mainly seasoned with salt, mixed with pepper powder and sesame oil.

Beef stuffing (the grain is abundant and the six livestock are prosperous)

Chopped beef is untied with Chili water and stirred vigorously. The meat dish is still opened according to Sanqi. Vegetables, radishes and a few vermicelli. The seasoning is basically the same as mutton.

Three fresh stuffing (fish, shrimp, sea cucumber, meaning to lead the cause)

Soak grass carp in onion ginger salt water to squeeze out water, chop into paste, stir with onion Jiang Shui, cut shrimp into granules with a knife, and dice sea cucumber. Season with salt, cooking wine, lard and sesame oil. Vegetables can be properly added with some brittle raw materials such as horseshoe or tender bamboo.