Eating New Year's cakes is one of the customs of China people. The homonym of New Year's cakes is Niangao, which is a festive food for the Spring Festival in many parts of China's north and south. It has the meaning of praying for a bumper harvest, longevity and longevity.

According to legend, during the Spring and Autumn Period and the Warring States Period, Wu Zixu helped He Lv seize the throne, and helped him to become strong and prosperous throughout the year. 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 admonition. At this time, Wu Zixin was determined to remonstrate 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 when you are in a panic, and you can get food. Later, Wu Zixu's remonstrance was abandoned and he was given to commit suicide. After Wu Zixu committed suicide, the State of Wu was destroyed by the State of Yue. Since then, wars have continued, and He Lv has been starved. 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 whole city. Since then, every household has used glutinous rice flour to make rice cakes to worship Wu Zixu during the Chinese New Year.

rice cake style: square yellow and white rice cakes, symbolizing gold and silver; There are also strip-shaped Ningbo and Fuzhou rice cakes, which imitate silver bars in shape; They all mean to make a fortune in the New Year in shapes.

classification of rice cakes: the northern rice cakes are mainly sweet. Beijingers like to eat red date rice cakes, hundred fruit rice cakes and white rice cakes made of glutinous rice or yellow rice. Hebei people like to add jujube, red bean and mung bean to the rice cake and steam it together. In northern Shanxi, Inner Mongolia and other places, it is customary to eat fried rice cakes with yellow rice flour during the New Year, and some of them are stuffed with bean paste and jujube paste. Shandong people steam rice cakes with yellow rice and red dates. Southern rice cakes are both 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 fry in slices or cook soup. Sweet rice cakes are made of glutinous rice flour with sugar, lard, rose, sweet-scented osmanthus, mint and vegetable paste. Among them, the radish cake and taro cake in Guangdong are made differently: first, the 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 varied in 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 cakes after gelatinization, it is easy to cause indigestion, so it is not appropriate to help the old, the young and the weak to eat more

prickly heat and twist

The origin of prickly heat and twist: In the Spring and Autumn Period and the Warring States Period, meson was kind to Jin Wengong, but unwilling to accept the grace of Jin Wengong, 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 appear. In memory of Jietui, grieving Jin Wengong designated Jiezhitui martyrdom day as a food day, and no fireworks were allowed to cook on this day. This is the Cold Food Festival, so these delicious foods, such as prickly heat and twist, came into being. In the end, it turned into Spring Festival food.

prickly heat (tea prickly heat)

1, high-gluten flour, warm water, salt and lard ("Muyang brand" fragrant lard can make prickly heat products crisp) to prepare dough.

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 the cooked thin strips on with two long chopsticks, put them in an oil pan and swing them a few times, then stagger the two chopsticks together to make the noodles fan-shaped, take out the chopsticks, and fry them until golden brown, then take them out of the pan.

Twist

1. Stir and dissolve the old flour with clear water, put it into flour and mix it evenly, and make it into a smooth dough. Make it into a crispy dough (flour and "Yongsheng brand" refined butter are mixed to make a crispy dough) with bittern water (bittern powder, white sugar and clear water are boiled and dissolved into bittern water, and then cooled for later use).

2. Relax a little, form each portion of dough into six strips, then add three pieces of sandwich dough (green plum, walnut kernel, shredded green moss, red silk sugar, osmanthus fragrans and bittern), and fold and twist by hand to grow into a flat round twist green body.

3. Deep-fry in a pan until it turns brown, and drain the oil.

Sugar Crispy Twist

Ingredients: flour 511

fear of ingredients

alum 8 alkaline noodles 4

jiaozi for family reunion

Origin of jiaozi: It is said that when Zhang Zhongjing returned to his hometown as an official, it was in the cold winter. When he saw the villagers' ears were frozen and rotten, he gave up medicine to treat frostbite for the villagers. His prescription was After eating Quhan Jiaoer soup, everyone felt warm and their ears were hot, and the frozen ears of the villagers were cured. Later, Zhang Zhongjing's soup for dispelling cold and jiao 'er spread slowly among the people. In order to commemorate his kindness, people always eat jiao 'er every winter solstice. Jiao 'er is also called jiaoer, which is the dumplings we eat today. Because it is said that eating dumplings on the winter solstice will not cause frostbite, jiaozi has become the food of the winter solstice. With the change of history, jiaozi's role has also changed in a historical way and become the main food of the Spring Festival. At this time, eating jiaozi is a sign of family reunion and happiness.

Shrimp and goldfish dumplings

Ingredients: 511g of refined powder; Accessories: 351g of fresh shrimp, 111g of fat, 51g of fragrant lard, 51g of white soy sauce, 51g of cooked ham, 21g of chopped green onion, Jiang Mo, and a little of pepper, refined salt, monosodium glutamate, sesame oil and cooking wine.

Method of making:

1. Dice shrimp, fat fat and south fat into diced beans respectively, and mix well with salt, white soy sauce, chopped green onion, Jiang Mo, pepper, cooking wine, sesame oil and monosodium glutamate to make stuffing.

2. add 751g of clean water, a little refined salt and Yongsheng brand "catering butter" to the pot to boil, then pour the sieved flour into the pot, stir it evenly, pour it on the chopping board, and knead it until smooth, that is, make skin noodles.

3. Make dumpling skin with 31 doses, wrap the stuffing, knead it into a triangle (one of the edges is longer), roll back the two short sides into a fish shape, and push the other side into lace in 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, and the shrimp is rich in flavor, fresh and delicious.