The north and south celebrate the winter solstice with different customs and different delicacies. But one thing is the same, that is to celebrate the festival lively and fill the belly with joy~ Below, I recommend some winter solstice delicacies to you, I hope you like it~

The first dish: pork Scallion dumplings (dumplings eaten during the Winter Solstice)

“Dumplings are not as delicious as dumplings”, and dumplings stuffed with pork and scallions are even more popular.

Specific preparation method

The first step: prepare the ingredients. 500 grams of flour, 500 grams of pork filling, 2 green onions, and 1 small piece of ginger. (It is best to choose high-gluten flour for flour, and it is best to choose one-third fat and seven-part lean flour for meat filling)

Step 2: Slowly pour warm water into the flour and knead it into a slightly harder dough. . Then cover with plastic wrap and let rest for 1 hour. (The time for the dough to rise must be long enough, otherwise it will affect the taste of the dumpling wrapper)

Step 3: Start adjusting the filling. First pour 8 ml of sesame oil into the pork filling, and then stir in one direction. (Putting sesame oil first can make the meat filling more vigorous and the aroma stronger)

Step 4: Chop the ginger into mince, then add it to the meat filling and stir evenly. (When mixing the stuffing, stir in one direction throughout)

Step 5: Add 5 grams of salt, 2 grams of chicken essence, 15 ml of light soy sauce, 5 ml of cooking wine, and 5 ml of dark soy sauce, and stir Evenly.

Step 6: Chop the green onion into mince and add it to the meat filling.

Step 7: Stir the meat filling vigorously in one direction until the meat filling becomes vigorous and feels like it cannot be stirred. (The picture shows the stirred state. Because I used ready-made pork stuffing, the green onions were separated. If you use pork, you can chop the green onions directly into the meat, which will taste better)

Step 8: After the dough has risen, take it out of the basin and knead it on the surface until the surface is smooth.

Step 9: Shape the dough into a long strip.

Step 10: Cut the dough into evenly sized pieces.

Step 11: Flatten the cut dough. (Easy to roll out the wrapper)

Step 12: Roll the dough into a dumpling wrapper that is thin on the edges and slightly thicker in the middle.

Step 13: Wrapped dumplings.

Step 14: Cook the dumplings. First boil a pot of water. After the water boils, put the dumplings into the pot and add a spoonful of salt (adding salt can prevent the dumplings from sticking). While the dumplings are cooking, you can cover the pot until the dumplings are ripe, remove them and serve them on a plate.

Step 15: Cook the dumplings.

Second course: Black sesame glutinous rice balls (eat glutinous rice balls during the winter solstice to celebrate reunion)

It is said that glutinous rice balls originated in the Song Dynasty. It is mainly filled with black sesame seeds and oil, and a little white sugar is added. The outside is rolled into balls with glutinous rice flour. After cooking, it tastes sweet, delicious and interesting. It means family happiness and reunion.

Specific preparation method

The first step: prepare the ingredients. 280 grams of glutinous rice flour and appropriate amount of boiling water. 100 grams of black sesame seeds, 20 grams of white sugar, and 20 grams of lard.

Step 2: Put the black sesame seeds into the pot, stir-fry over low heat until fragrant, then let cool and set aside.

Step 3: Put the black sesame seeds and white sugar into a grinder and grind until fine. (You can also use a rolling pin to crush the black sesame seeds)

Step 4: Add the lard into the black sesame seeds bit by bit, and stir evenly after each bit.

Step 5: Stir until all the lard is absorbed. (If you mind lard, you can replace it with melted butter)

Step 6: Start kneading the dough. Slowly pour warm boiled water into the glutinous rice flour, stirring as you pour.

Step 7: Knead the dough into a smooth surface, then let the dough rest for more than 30 minutes.

Step 8: Take an appropriate amount of dough and knead it evenly in your hands, and shape it into a small bowl shape. Then put an appropriate amount of black sesame filling in the middle. Finally, slowly close the mouth and knead until smooth. (You can also add some crushed peanuts to the filling to make it taste better. Or you can just wrap it with ready-made bean paste, jam, etc. In short, follow your own preferences)

Step 9: Put the wrapped glutinous rice balls in Place in a plate sprinkled with dry glutinous rice flour to avoid sticking.

Step 10: Cook glutinous rice balls. Pour an appropriate amount of water into the pot. After the water boils, put the glutinous rice balls into the pot one by one. After all the glutinous rice balls float, cook for another 1-2 minutes and serve. You can also sprinkle some sugar osmanthus when eating to make it taste even better.

Third course: Fresh meat wontons (winter solstice wontons and summer solstice noodles)

There are many ways to wrap wontons, and today I will introduce to you the simplest one. Hope you all like it.

Specific preparation method

The first step: prepare the ingredients. Appropriate amount of wonton wrappers, 300 grams of pork filling, 1 segment of green onion, 1 small piece of ginger, appropriate amount of coriander, appropriate amount of seaweed, appropriate amount of shrimp skin, and 1 egg.

Step 2: Put an appropriate amount of sesame oil into the pork stuffing, stir in one direction until vigorous, then add minced ginger, minced green onion, 1 tsp salt, half a tsp chicken essence, 2 tsp uncooked pork. Add 1 tablespoon of oyster sauce and mix well. The filling is ready.

Step 3: Apply an appropriate amount of oil to the pan. After the oil is hot, pour the egg liquid into the pan and spread it into a thin egg cake and set aside.

Step 4: Cut the egg cake into strips and cut the coriander into sections for later use.

Step 5: Start making wontons. Take a wonton wrapper and put an appropriate amount of meat filling in the middle.

Step 6: Fold the wonton wrapper in half. As shown in the picture

Step 7: Then fold the edges of the wontons in half towards the middle, as shown in the picture. One wonton is ready.

Step 8: Put an appropriate amount of lettuce, coriander, a quarter spoon of white pepper, and a quarter spoon of salt into the bowl and set aside.

Step 9: Pour an appropriate amount of water into the pot. After the water boils, put the wontons into the pot and cook until the wontons float and mature, then turn off the heat.

Step 10: Put the wontons and soup into a bowl, then sprinkle a little shrimp skin, egg strips, and finally drizzle a little sesame oil.

Course 4: Steamed Dumplings (dumplings are not only boiled, but can also be steamed, which means steaming up)

I believe many people will like this steamed dumpling with hot noodles stuffed with zucchini filling. The skin is chewy and soft, the filling is fresh and tender, and the taste is fragrant and delicious. When dipped in balsamic vinegar or chili oil, it is delicious!

Specific preparation method

The first step: prepare the ingredients. 400 grams of ordinary flour, about 180 ml of boiling water, 1 zucchini, and 3 eggs.

Step 2: Slowly pour boiling water into the flour and stir evenly with chopsticks.

Step 3: Knead the dough into a medium soft and hard dough, then cover it with plastic wrap and let it rest for 20 minutes.

Step 4: Clean the zucchini and then grate it into shreds, as shown in the picture. (If the grated shreds are longer, you can chop a few more times)

Step 5: Add 1 teaspoon of salt to the zucchini shreds, then mix well and marinate for 10 minutes.

Step 6: As shown in the picture, a lot of soup will come out of the pickled zucchini shreds.

Step 7: Use your hands to squeeze out the water from the zucchini shreds. As shown in the picture

Step 8: Pour a little cooking oil into the squeezed zucchini shreds and mix well. (This step can prevent the zucchini from losing water again)

Step 9: Beat the eggs, then add half a teaspoon of salt into the egg liquid and mix well.

Step 10: Pour an appropriate amount of oil into the pot. After the oil is hot, pour the egg liquid into the pot. When the eggs are almost mature, use chopsticks to break the eggs into small pieces, and then scoop them out. Let cool.

Step 11: Put the cooled eggs into the zucchini, then add a little minced green onion, minced green onion, half a teaspoon of chicken essence, half a teaspoon of salt, half a teaspoon of white pepper, Mix a few drops of sesame oil and the filling is ready.

Step 12: Take out the risen dough and knead until smooth.

Step 13: Roll the dough into a long strip, then cut into small pieces, as shown in the picture.

Step 14: Take a small amount and roll it into skin, as shown in the picture.

Step 15: Put an appropriate amount of filling into the skin. (Don’t put too much filling. The toughness of blanched dough is worse than that of ordinary dough. If you put too much filling, it will easily break when wrapping)

Step 16: Knead the wrapper into the shape of a dumpling. As shown in the picture.

Step 17: Pour an appropriate amount of water into the pot. After the water boils, put the dumplings into the pot and steam over high heat for 12 minutes. When eating, dip it in some vinegar and chili oil, it is very delicious~