According to legend, during the Spring and Autumn Period and the Warring States Period, Wu Zixu helped He Lv seize the throne and made it prosperous all year round. He Lv also ordered Wu Zixu to build "He Lv City" to show his merits. After the completion of the city wall, the prince of Wu feasted all day without asking about state affairs. Don't listen to Wu Zixu's advice. At this time, determined to remonstrate with Wu with death. Before going to court, he told his family that if anything happens to me, you can dig three feet under Xiangmen City in the future and you can get food. Later, Wu Zixu's advice was abandoned and he committed suicide. After Wu Zixu committed suicide, the State of Wu was destroyed by Yue. Since then, wars have continued, and He Lv has been starving. Wu Zixu's family remembered his will, so they went to Xiangmen to tear down the wall and dig the ground, and found that the city brick was made of glutinous rice flour. And these glutinous rice noodles saved the people of the city. Since then, every household has made rice cakes with glutinous rice flour to worship Wu Zixu during the Chinese New Year.
Style of rice cake: square yellow and white rice cake, symbolizing gold and silver; There are also strip-shaped Ningbo and Fuzhou rice cakes, which are shaped like silver bars; They all intend to make a fortune in the new year.
Classification of rice cakes: The northern rice cakes are mainly sweet. Beijingers like to eat jujube rice cakes, 100-fruit rice cakes and white rice cakes made of glutinous rice or yellow rice. Hebei people like to add jujube, red beans and mung beans to rice cakes and steam them together. In northern Shanxi, Inner Mongolia and other places, there is a custom of eating fried rice cakes with yellow rice flour during the New Year, and some will also be stuffed with bean paste and jujube paste. Shandong people steam rice cakes with yellow rice and red dates. Southern rice cakes are sweet and salty; The rice cakes in Suzhou and Ningbo are made of stem rice and have a light taste. Besides steaming and frying, you can also slice and fry, or make soup. Sweet rice cake is made of glutinous rice flour with sugar, lard, rose, osmanthus, mint and vegetable paste. Among them, Guangdong radish cake and taro cake are made in different ways: firstly, radish or taro is chopped, mixed with fried bacon, dried shrimps and mushrooms, and then steamed with rice balls. Rice cakes are not only easy to store and eat, but also have various eating methods. Steaming, boiling, frying, simmering, frying, frying, roasting and stewing have different flavors and characteristics.
Note: The main raw materials of rice cakes are glutinous rice and millet flour, which are high in calories and are food to increase physical strength and endurance. However, due to the high viscosity of starch in rice cake after gelatinization, excessive consumption can easily lead to indigestion, which is not suitable for people of all ages and infirmities.
Scorpion and twist
The origin of prickly heat twist: During the Spring and Autumn Period and the Warring States Period, meson Tui was kind to Jin Wengong, but unwilling to accept Jin Wengong's kindness, so he hid in the mountains with his mother and was finally burned to death by Jin Wengong, who just wanted to force him to show up. To commemorate Jiexiu, the grieving Jin Wengong designated Jiexiu Martyrdom Day as Food Day, on which fireworks and firecrackers were not allowed. This is the Cold Food Festival, so these delicious things like prickly heat and twist came into being. Finally, it became Spring Festival food.
Zi Shan (Chashan)
1, high-gluten flour, warm water, salt, lard ("Muyang brand" fragrant lard can make prickly heat products crisp) and flour.
2. After relaxation, knead the dough into large strips, then knead it into thin strips, soak it in sesame oil for about half an hour, and then pull it into thin strips and wrap it around your hands.
3. Put on the cooked thin strips with two long chopsticks, put them in the oil pan and swing them a few times, then stagger the two chopsticks to make the noodles fan-shaped, take out the chopsticks and fry them until golden brown.
Fried dough twist
1. Stir and dissolve the old flour with clear water, put it into the flour and stir it evenly. Boil and dissolve it with brine (bittern powder, white sugar and clear water, and cool it for later use) to make dough, pastry (flour and Yongsheng refined butter are stirred into pastry) and smooth dough.
2. Relax a little, form six pieces of dough for each piece, add three pieces of sandwich dough (green plum, walnut kernel, green silk, red silk sugar, sweet-scented osmanthus and salt water), fold by hand and knead into a flat round twisted dough.
3. fry in a pan until it is brown and red, and drain the oil.
Sugar crisp flower
Ingredients: flour 500
Fear of matter
Alum 8 alkaline noodles 4 pulp
All families get together to eat jiaozi.
The origin of jiaozi: According to legend, when Zhang Zhongjing retired from his post and returned to his hometown, it was in the cold winter. Seeing that the villagers' ears were rotten with cold, he gave up the medicine for smelling frostbite for the villagers. His prescription is "Quhan Joule Decoction". After the mutton, pepper and some cold-dispelling medicinal materials are cooked in the pot, the mutton and medicinal materials are picked up and broken, and the dough bag is joule-shaped, and then cooked in the pot. Every beggar can get a big bowl of medicine. After eating Quhan Joule soup, everyone felt warm and their ears were hot, and the villagers' frozen ears were cured. Later, Zhang Zhongjing's cold-dispelling Joule soup spread slowly among the people. In order to commemorate his kindness, people eat dumplings on the solstice every winter. Jiaozi is also called Joule, which is the jiaozi we ate today. Because it is said that eating jiaozi in winter solstice will not cause frostbite, jiaozi has become the food in winter solstice. With the changes of history, the role of jiaozi has also undergone historic changes, becoming the main food of the Spring Festival. At this time, eating jiaozi is a sign of family reunion and happiness.
Shrimp and goldfish jiaozi
Ingredients: 500g refined flour. Accessories: 350g of fresh shrimp, 0/00g of fat/kloc-,50g of fragrant lard, 50g of white soy sauce, 50g of cooked ham, 25g of chopped green onion and Jiang Mo, and a little pepper, refined salt, monosodium glutamate, sesame oil and cooking wine.
Method:
1. Cut shrimps, fat and south fat into diced beans, and mix with salt, white soy sauce, chopped green onion, Jiang Mo, pepper, cooking wine, sesame oil and monosodium glutamate to make stuffing.
2. Put 750g of clean water, a little salt and Yongsheng brand "catering butter" into the pot to boil, then pour the sieved flour into the pot, stir it evenly, pour it on the chopping board and knead it, so as to form a dough.
3. Cut into 30 pieces to make dumpling wrappers, wrap the stuffing, knead into a triangle (one side is longer), roll two short sides back to fish shape, and push the other into lace according to the shape of goldfish tail, then chop the ham into pieces and sprinkle it on the eye holes of two goldfish. Steam in a cage for 7-8 minutes.
Features of the finished product: it looks like a goldfish, with rich shrimp flavor, fresh and delicious.