The Spring Festival is the most solemn festival in China. It takes more than a month to complete the Spring Festival and the Lantern Festival. "Children, children, don't be greedy. It's the year after Laba." In our country, Laba Festival is generally regarded as the beginning of the preparations for the New Year, and people have made some preparations for the Spring Festival one after another. For example, Laba garlic, bacon, etc., are also prepared on Laba Festival. Only during the Spring Festival, are these foods really effective. Therefore, the real food of Laba Festival is only Laba porridge. Share three must-do foods on Laba Festival, and reveal all the detailed steps and tips to conform to the solar terms to welcome the spring:

Laba porridge is definitely a real food on Laba Festival, and every household will cook a large pot of Laba porridge for their families early on Laba Day. Laba porridge has its own local special ingredients all over the country except rice and glutinous rice with proper proportion. Even if it is a region, it will transform into different patterns, which will make people dazzled and overwhelmed. If it is orthodox, the Laba porridge recorded in Confucius' Food System is also a standard in the true sense.

soak the difficult-to-cook ingredients such as pea, lotus seed, coix seed, red bean and dried lily for at least 2 hours in advance. Rice and glutinous rice can also be soaked properly. The above ingredients that are difficult to cook should be put into the pot first, and a certain amount of water should be poured in. After the pot is boiled, it should be adjusted to low heat and slowly boiled for 2-3 minutes. Add chestnut kernels, rice and glutinous rice, and continue to simmer for 3 minutes. At this time, add jujube and longan and cook for more than 1 minutes until the porridge is fragrant and can be enjoyed while it is hot. In addition to these eight standard ingredients, you can also add other ingredients you like as you like. In short, what you like is the most delicious.

If Laba Festival is regarded as the opening of the Spring Festival, Laba garlic is the strongest evidence. In our country, there has always been a tradition of pickling Laba garlic on Laba Festival. Purple garlic, pickled Laba garlic is especially crisp, which is the best choice. Clean garlic, wash it with clear water and dry the surface moisture. Prepare a canned bottle in advance and scald it with hot water, which is equivalent to disinfecting the bottle and drying the water in the bottle wall. In order to speed up the process of garlic turning green, cut a small piece from the top and bottom of garlic petals to facilitate the vinegar juice to soak into garlic.

put the processed garlic into a canned bottle, and add a few crystal sugar according to the ratio of one garlic to one crystal sugar to increase the sweet and sour taste. Drop a few drops of high-alcohol liquor to increase the fermentation of Laba garlic, and the flavor becomes more and more rich. Pickled laba garlic, the most important thing is to use vinegar. You must choose fragrant rice vinegar, pour in rice vinegar without garlic, close the bottle mouth with double plastic wrap, and tighten the bottle cap. Just leave it in a cool and ventilated place for about 3 days. When I go to see it again, the garlic has turned a little green. When New Year's Eve and Spring Festival come, Laba garlic is the most crisp and sour time. In the north of our country, jiaozi, with Laba garlic, dipped in Laba vinegar and eating Chinese New Year, is called Chinese New Year.

Every year on Laba Festival, dozens of kilograms of smoked bacon are made by ourselves, some of which are used for personal consumption, and most of them are "robbed" by friends. In the past, in my hometown in the countryside, I had the conditions to make traditional smoked bacon. When I smoked it slowly, the flavor was more dignified and heavy. Nowadays, most people have moved into cities and high-rise buildings, and it is no longer possible to make traditional smoked bacon. The smoked bacon made by this method is the closest to the traditional method. Although it is a little quick, the flavor is not inferior to the traditional smoked bacon at all.

1. Take making 2g pork at a time as an example. When making smoked bacon, remember to choose pork belly with skin or buttocks with skin, and cut it into long strips with arm thickness. If it is too thin, there will be little left after air drying. Pour 6 grams of high-alcohol liquor, rub and disinfect repeatedly, and seal with plastic wrap for 3 minutes.

2. Put 8g of salt, 2g of pepper and 4 pieces of star anise into a pan, stir-fry with low fire until the salt turns slightly yellow, and let it cool at room temperature. Pour in the pieces of meat and knead each piece of meat repeatedly for at least 5 minutes. Seal the plastic wrap, put it in the refrigerator, and pickle it for 5-7 days, turning it once every 1-2 days to facilitate uniform pickling.

3. The marinated meat is penetrated with cotton thread and hung in the yard. It will be aired in the sun for 5-7 days. If it is aired on the balcony, be sure to open the window and keep it ventilated and cool.

4. Take a bite of a cheap large iron pot, scrub it clean, and put 15g of rice, 3g of dried orange peel, 2g of black tea and 2g of white sugar under the pot bottom as incense. An oven rack or stainless steel rack, put the dried and dry meat pieces on it, and make a simple pot cover to ensure the smoking effect. Smoke on medium fire and smoke on low fire for 2 minutes until the surface of bacon is brown, red and shiny.