In many important traditional festivals of Han nationality, jiaozi undoubtedly occupies a very important position in the diet of northerners. Friends in Weihai may have a deeper feeling ~ In Weihai, they eat jiaozi on New Year's Eve, jiaozi on the fifth day, jiaozi in the squat, jiaozi in beginning of autumn, jiaozi in the winter solstice, jiaozi in the twenty-four solar terms, jiaozi for family guests, dumplings on weekends and even dumplings before leaving. It can be said that there can be no festivals without jiaozi! Why do Weihai people like to eat jiaozi? I have to start from history ~
Why do northerners eat jiaozi on holidays?
Jiaozi is essentially a kind of pasta, so it is very important to make noodles with jiaozi. Affected by climate and geographical conditions, the recognized high-quality wheat producing area at home and abroad is around 36N. Corresponding to the map of China, it is the North China Plain and the Shandong Hills. Wheat is rarely planted in the south, because the hot and humid climate is not conducive to wheat filling, which not only leads to low yield, but also easily causes wheat scab.
The problem of dumpling skin is solved. Let's look at the dumpling stuffing. Dumpling stuffing plays a decisive role in the development of jiaozi as a seasonal food in the north. The reason is simple: there is meat in the dumpling stuffing.
In the old society and for a long time after the founding of the People's Republic of China, the general living standard of our people remained at a low level. As a commodity, the supply of meat was in short supply, and it was not until the 1980s that the supply by ticket was gradually stopped. And the price is so high that it is impossible for ordinary families to bear in their daily diet. Therefore, jiaozi with meat buns is equivalent to a "festival" in people's minds, and can only be enjoyed on festivals. And vice versa: jiaozi must be celebrated as a feast. "Delicious food is not as good as jiaozi", which fully embodies the special position of jiaozi in the north.
The last factor to be mentioned is Bao jiaozi. Jiaozi's cooking preparation from dough, stuffing, rolling skin and stuffing is relatively complicated and takes a long time. Except for special days such as festivals, it is difficult to have long leisure time. Just like Sleeping on the Winter Solstice Day, it is not only in the intermittent period of agricultural slack, but also has just achieved a bumper harvest. In Man Cang, every family member also has the opportunity to have a rare sumptuous meal.
Jiaozi is really popular because of its own characteristics. First of all, jiaozi is mainly salty and fresh, which adapts to the overall taste of the public, and picky eaters will not have absolute resistance to jiaozi. Second, in terms of nutrition, Jiaozi's comprehensive indicators are also good. Meat, vegetables and starch are balanced in nutrition. Boiled cooking, no edible oil intake. Jiaozi soup helps digestion, which is called "original soup becomes original food".
Why do you want to eat jiaozi before you go?
Jiaozi is similar in shape to an ancient gold ingot. Eat jiaozi before you leave, and when you are away, you will have good luck and a lot of money. In addition, jiaozi is homophonic with "jiaozi", which means to make friends abroad, and his family will feed jiaozi to those who travel far away. I also hope that he can make friends abroad and get help from experts when he encounters difficulties. So eating jiaozi is also to wish pedestrians a safe journey.
In addition, jiaozi is made of dough and stuffing. The dough is covered with stuffing, and when cooked, the stuffing inside becomes a ball. People often make use of this function, hoping that their relatives who have traveled far away from home can return as soon as possible and the family can reunite as soon as possible.
Homecoming noodles: Noodles are the most common special food in the daily life of northerners. The biggest feature of noodles is "long". Family members welcome relatives who come home with noodles, hoping that they can look forward to staying at home and being together for a long time. In addition, the cooked noodles are straight and non-sticky, so everyone in the family thinks that after eating noodles, all kinds of unpleasantness outside are removed, and everything will be fine when they get home.
Jiaozi, the seafood of Weihai people, goes against the sky.
1. Bayu jiaozi
Jiaozi wrapped in fresh Spanish mackerel is fresh and delicious. There is no fresh Spanish mackerel season, so we can only use frozen Spanish mackerel. When frozen Spanish mackerel is used as stuffing, the fish head, bones and skin must be removed, and the black congestion inside the fish belly must be washed clean, and with proper seasoning, there is basically no fishy smell. In addition to Spanish mackerel, you should also add cooking wine, or you can use a small amount of pepper water to deodorize it.
2. Shrimp Sam Sun jiaozi
Picking leeks, washing and draining. Wash and chop the meat, put it in a container, add some soy sauce, Jiang Mo, chopped green onion and salt, and simmer with slow fire. This is to make the meat delicious. Wash the shrimps, and follow the same steps for later use. Chopping leeks is a crucial step at this time. First, add peanut oil, stir well, then add shrimps and pork simmered in advance, stir again, and then add appropriate amount of salt according to personal taste. The purpose of oiling first is to seal the vegetables with oil, so as to avoid too much water in the process of wrapping.
3. Shrimp dumplings
Shrimp crawling meat and pork 1: 1, second, shrimp crawling meat needs to be fried and cut into pieces. Stir-fry the shrimp, chop it, add pepper, soy sauce, oil consumption and minced onion and ginger, and marinate for a while to taste. Chop the leek. Zanthoxylum bungeanum and ginger slices are used to make Chili water for later use. Pour in pepper water and continue to stir the meat. Add egg white and starch to the meat stuffing and continue stirring. Then add chopped leeks.
4. Scallop diced jiaozi
Wash scallops, wash leeks and cut into small pieces of about 0.5 cm.
Break eggs, fry them, and then crush them.
Then salt, sugar and cooking wine are put into a pot and stirred evenly, and then diced scallops, leeks, Jiang Mo, white pepper and sesame oil are added and stirred evenly to obtain scallop stuffing.
Wrap the stuffing in the dumpling skin.
5. Carrot Haimi jiaozi
Soak dried seaweed in water, slice or chop ginger, wash carrot and cut into filaments.
Chop pork, add raw eggs and dried seaweed in turn, and stir clockwise. You can only add one thing at a time to ensure the taste of minced meat.
Add seasoning, oil consumption, soy sauce, sugar, and finally add chopped green onion and mix well.
6. Seaweed clam jiaozi
Undaria pinnatifida is soaked in clear water for about 10 minute until it is completely relaxed, and then the water is wrung out.
Chop Undaria pinnatifida and clam meat (pork) for later use.
Wash leek, drain and chop. Chop onion, ginger and garlic.
Mix Undaria pinnatifida, Meretrix meretrix, leek, onion, ginger and garlic together, and add appropriate amount of oil, salt and soy sauce.
7. Sea cucumber jiaozi
Cut the cooked sea cucumber into granules, and then dice the leek.
Put the sea cucumber and leek together in a vessel, then add monosodium glutamate, sesame oil, salt and other seasonings and stir well.
Boil the wrapped sea cucumber jiaozi in boiling water until jiaozi floats on the water.