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What do Manchu people like to eat and what are their habits?
Sour soup is a traditional Manchu food. After the new grain matures in autumn, almost every family in the countryside soaks sour soup. Put the whole freshly beaten corn in a jar for soaking and fermentation, then rinse it with clear water to remove the sour taste, grind it into water, filter it to remove the residue and peel, and it becomes noodle soup. When eating, boil the water in the pot, put the special soup cover on the thumb of the left hand, hold a mass of noodle soup in the left hand, squeeze it with the right hand, put the squeezed soup strips directly in the pot, take them out, and mix them with seasonings such as meat sauce, egg sauce or chopped green onion sauce to eat. Making sauce "North League Association" records: Nuzhen in Jin Dynasty "used beans as sauce". Up to now, Manchu people in rural areas, even Han or other ethnic families who have lived in this county for a long time, are still used to soy sauce. Its practice is that on the first day of the twelfth lunar month, soybeans are cooked in a pot. Then put it in a jar and mash it while it is hot. Take out the paste of moderate size and put it aside for use in April next year. Wash and break the paste, put it into a jar, add salt and water, and eat after fermentation. Seasonal pickled kimchi is almost a necessary food for three meals a day. One of all kinds of sour soup, corn or sorghum rice is soaked and fermented and ground into water surface, and rough things such as reed peeling are used to precipitate juice, commonly known as soup noodles. When cooking, put the tin soup tube into your thumb, squeeze the noodles hard, squeeze the noodles in the tube into strips and cook them in a pot, commonly known as soup making.