Fuzhou calls the winter solstice "Winter Festival" and "Reunion Festival". On the eve of the winter solstice, the whole family sits around rubbing rice, which means reunion.
The production technology of rice time and Ciba is completely different. Ciba is made by mashing cooked glutinous rice into paste in a stone mortar. When eating, raw glutinous rice is ground into rice slurry with a millstone, kneaded, cooked in the morning from winter to Sunday, and eaten with bean flour and sugar, which symbolizes good luck. On the winter solstice, the married daughter will return to her parents' home when delivering rice to show filial piety.
In the past, Fuzhou people used to sing folk songs when rubbing rice on the eve of the winter solstice, such as "When rubbing rice, the older you get, the longer you live." When rubbing rice, rub together, press milk to hurt brothers, press brothers to beg for food, press brothers to be single, and so on.
Mullet roe Many people know mullet roe through the China on the tip of the tongue. This delicious charcoal baked after soaking in sorghum wine, with garlic slices and white radish slices, has a faint bouquet. The solstice in winter is the best season to eat mullet roe. Mullet is the "Tian" (fourth sound) fish in Fuzhou.
Fuzhou people make mullet roe by cutting out the female mullet roe. First, wash the whole pair of fish eggs carefully and remove the attached objects. They are placed under a board to remove water to a considerable extent and pressed into a flat shape. Then take it out, shape it, arrange it, tie it with hemp rope and hang it dry.
It must be remembered that mullet roe has a necessary process before cooking, that is, let mullet roe "drink". First, soak mullet roe in kinmen kaoliang liquor with an alcohol content of 58 degrees for half an hour. In addition to increasing the aroma of wine, it can also awaken the umami taste of mullet roe. After the wine is soaked, it needs to be baked, whether it is directly sprayed with traditional charcoal fire or baked with a blowtorch. The whole baking process takes no more than three minutes.
The surface of the finished mullet roe is amber and almost transparent. When eating, each piece is accompanied by a piece of green garlic and a piece of white radish, which are chewed together in the mouth. It tastes delicious and is suitable for drinking.
Winter bamboo shoots during the winter solstice, natural bamboo shoots are milky white, with thin and tender shells, which are suitable for both meat and vegetables, and will be more delicious when cooked with various meats. Old duck soup with winter bamboo shoots, fried pork with winter bamboo shoots, braised pork with winter bamboo shoots, etc. Are common ways to eat winter bamboo shoots.
Winter bamboo shoots, as a seasonal dish in winter, can help the human body to remove excess fat and greasy, so you can also eat some winter bamboo shoots in winter to keep the gastrointestinal tract comfortable. Compared with spring bamboo shoots and summer bamboo shoots, winter bamboo shoots have the best quality and nutrition, and are rich in carotene, vitamin B 1, B2, vitamin C and other nutrients. In addition, eating winter bamboo shoots can also help digestion and excretion.
But it should be noted that the astringency should be removed before eating winter bamboo shoots. The method is simple. Blanch it with boiling water first, then put it in cold water, take it out and drain it.
The most exquisite way of winter bamboo shoots is to decompose them into delicious side dishes. Winter bamboo shoots are divided into bamboo shoots, bamboo shoots and bamboo shoots. Bamboo shoots are tender and crisp, suitable for frying meat. Bamboo shoots are thin, soft and smooth, and steamed meat is the best; The remaining sweet and thick bamboo shoots are suitable for stewing with meat in a casserole for several hours.
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