The origin of all kinds of delicious food on New Year's Eve, no matter how far apart and how busy the work is, people will go back to their hometown to reunite with their relatives and have a reunion dinner. So do you know the origin of all kinds of food on New Year's Eve? Now share with you the origin of all kinds of New Year's Eve dinners.

The origin of all kinds of food on New Year's Eve 1 New Year's Eve, no matter how far apart and how busy the work is, people always want to go back to their hometown for a reunion dinner. Sometimes I really can't go home, so I always leave him a seat and a pair of chopsticks at home to show my reunion with him. This kind of New Year's Eve dinner, also called "Family Fun", is a family dinner that people attach great importance to. As the saying goes, hit a thousand and scold ten thousand, and eat at thirty nights.

According to Chinese traditional folk customs, the food of New Year's Eve is very particular, usually including wonton, jiaozi, long noodles, Yuanxiao and so on.

Eating wonton in the New Year takes its original meaning. According to legend, Pangu split the heavens and the earth, making "the light and clear air floating up into the sky and the heavy and turbid air into the earth", ending the chaotic state and giving the universe four directions. Then take the homonym of "wonton" and "mud hoard" to indicate that the grain is full. Jiaozi is one of the traditional foods in China. Also known as eating flat or cooking cakes. In ancient times, there were only wonton, not jiaozi. Later, wonton was made into a crescent shape and became jiaozi. In the Tang Dynasty, the habit of eating jiaozi had spread to remote areas in China.

On New Year's Eve, at 12: 11, we began to eat jiaozi, so this is a year's time, which means that the old and the new alternate, and it's time for a year.

Long noodles, also called longevity noodles, are eaten during the New Year. I wish you a long life. In ancient times, pasta was called cake, so noodle soup was also called soup cake at first. At first, the noodles were not rolled or pressed, and the noodles were torn into the pot by hand, similar to the practice of "crow's head" and "monkey's ear" eaten in the north now. It was not until the Tang Dynasty that noodles were rolled with chopping boards that long noodles, short noodles, dried noodles, plain noodles, meat noodles and dried noodles gradually appeared. ...

In many places, some non-staple foods are also used when eating New Year's Eve, in order to have an auspicious taste. Eat dates (spring comes early), persimmons (all the best), almonds (happiness comes), tofu (family photo), three fresh vegetables (three Yang Kaitai), longevity fruit (immortality) and rice cakes (rice cakes are getting taller every year). ...

Of course, there are more varieties of New Year's Eve, such as chicken, duck, fish and delicacies, and all the best dishes you can see in a year or so are on the table.

The origin of all kinds of food for New Year's Eve 2 auspicious recipes for New Year's Eve.

With the changes of the times, people's approaches to New Year's Eve dishes are also varied, but their purpose is that food should represent auspiciousness, symbolize the new year's new atmosphere and everything goes well in the new year. The menu of the New Year's Eve dinner pays attention to auspicious names, and the food should be delicious.

May you always get more than you wish for!

Ingredients: 750g bass.

Seasoning: onion 15g ginger 10g fish sauce 10g white wine 5g oyster sauce 5g salad oil 10g white sugar 3g sesame oil 5g pepper 4g each.

Exercise:

1. Wash the perch, cut it into pieces connected with the back from the abdomen, spread it in a steamer with a little oil, cut 2 onions and 2 ginger into small noodles and put it on the fish;

2. Mix 2 tbsps of seasoned fish sauce, 65,438+0 tbsps of wine, 65,438+0/2 tbsps of oyster sauce, 65,438+0/2 tbsps of salad oil and 65,438+0 tsps of sugar in a small bowl, then pour them on the fish and steam them in a pot over medium heat for 65,438+00 minutes.

3. The other 3 shallots, 3 slices of ginger, 1 Chili are shredded and soaked in water;

4. After the fish is steamed, pick out the onion and ginger, put them on another clean plate, and spread them with onion, ginger and shredded pepper;

5. Heat the seasoning 1 tablespoon salad oil, 1 tablespoon sesame oil and a little pepper, and pour it on the onion, ginger and shredded pepper.

With the arrival of spring, prosperity begins-the new year indicates prosperity.

Ingredients: pork belly 300g squid (fresh)100g chicken leg 200g pork leg150g.

Accessories: mushroom (fresh) 50g dictyophora (dry) 50g lettuce 50g rape 100g.

Seasoning: oyster sauce 10g vegetable oil 10g salt 4g sugar 5g pepper 3g each.

Practice: 1. Wash pork belly, cook it first and then slice it; 2。 Cut squid into sections, blanching, and taking out for reuse; 3。 Pork tenderloin (pork leg) and chicken leg are cut into sections and blanched for later use; 4。 Soak mushrooms and bamboo shoots until soft, remove pedicels and cut into small pieces; 5。 Lettuce is cooked and cut into strips first; 6。 Blanching rape and pouring water for later use; 7。 Put pork tripe, squid, chicken leg, pork tenderloin and abalone into casserole, add all seasonings and cook for 10 minute, then add mushrooms, bamboo shoots and simmer for half an hour with low fire to make them completely cooked and soft. 8。 Add rape, cook and take out.

Tuan Tuan Yuan Yuan

Material: glutinous rice 1 1,000g.

Accessories: bacon (raw) 200g eggs 150g.

Seasoning: 5 grams of pepper powder, 5 grams of salt, 0/00 grams of onion/kloc-and 20 grams of ginger, each with an appropriate amount.

Practice: 1. Soak glutinous rice in warm water for 2 hours, then steam in a cage for 40 minutes; 2。 Spread the glutinous rice cold, warm it and beat in the eggs; 3。 Cook the bacon first, and then cut it into dices; 4。 Cut onion into chopped green onion, peel ginger and cut into powder; 5。 Put all the ingredients into glutinous rice, add pepper noodles and salt (according to your own taste) and mix well (after mixing well, you can dig a small piece and bake it in the microwave oven for 30 seconds to taste. Mainly raw eggs, you can also eat them, but you need good gastrointestinal function). 6。 After mixing evenly, first wet your hands with water, then take about 25 grams and knead them into a circle.

Keep grinning

Ingredients: 350g candied dates, glutinous rice balls150g.

Seasoning: 20 grams of rock sugar, each appropriate amount.

Practice: 1. Cut the jujube, and then put the prepared jiaozi in it; 2。 Add water and rock sugar to the pot and cook the dates until they float. 3。 You can also put it in the refrigerator for a while. It's sweet, soft and delicious.

Five blessings came to this house.

Ingredients: Chinese cabbage (white stem) 600g pork tripe 200g grass shrimp 250g squid (fresh)100g sea cucumber 50g ham 75g mushroom (fresh) 50g.

Seasoning: 5g of salt and 4g of pepper.

Practice: 1. Wash Chinese cabbage, cut into large pieces, stir-fry with 2 tablespoons oil until soft, and then put it in a stew; 2。 Slice pork belly; 3。 Precook that cut squid, and taking out; 4。 Cleaning sea cucumber, removing fishy smell and cutting into thick slices; 5。 Cook the ham before taking out the slices; 6。 Soak mushrooms until soft, remove pedicels and put them on Chinese cabbage respectively; 7。 Cut the grass shrimp, blanch it and take it out for later use; 8。 Put the seasoning in a saucepan, move it into an electric rice cooker or steamer and steam for 40 minutes, then add the grass shrimp and steam for 5 minutes before taking it out.