What do Nanjing people eat on Mid-Autumn Festival?
August 15 Mid-Autumn Festival, Nanjing people like to call it "August Festival". The dishes are mainly osmanthus duck, edamame roast chicken and laoling roasted meat, and the sugar of osmanthus and taro should be added after drinking. What do Nanjing people eat on Mid-Autumn Festival? Let me introduce you.
1, osmanthus duck
"Sweet-scented osmanthus duck" should be listed in Gui Xiang. It is fat but not greasy and delicious. It is said that at the end of the Yuan Dynasty, Mongolian rulers oppressed the Han people, and the Han people decided to overthrow the Yuan Dynasty. However, at that time, the regulations were strict and it was impossible to clearly organize the struggle, so code words were used. At that time, the Han people called the Mongols "Da Zi", so they took the homonym "Duck". People agree that eating ducks in the Mid-Autumn Festival means that everyone will take action together to overthrow Yuan's rule.
Practice: salt the duck inside and outside; Mix cooking wine and sweet-scented osmanthus sugar in a large bowl, put the bowl into a casserole, inject more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the wellhead to prevent the seasoning in the bowl from being overturned; Boil the casserole on a big fire for 1 hour, and then stew and steam it on a small fire until it is fragrant; Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.
2, water eight fresh
Nanjing people call tender lotus root, water chestnut, horseshoe, chicken head stalk and cattail pollen eight fresh. Early autumn is the season for people to eat lotus root and water chestnut, and the Mid-Autumn Festival dishes in old Nanjing are naturally indispensable. Eating lotus root in Mid-Autumn Festival means sending a reunion. Seven-hole lotus root is widely cultivated in Jiangsu and Zhejiang provinces. This variety has excellent texture and tender, crisp, sweet and white meat.
Practice: cut lotus root, water chestnut and water chestnut into pieces, cut other raw materials into the same size, cook the raw materials that are not easy to cook in a pot, then mix all the raw materials together and fry them in a pot.
3. roast chicken with edamame
There is a folk custom of eating edamame in Mid-Autumn Festival. Legend has it that rabbits like edamame best. In the Mid-Autumn Festival in ancient times, people would offer edamame to Yutu in the middle of the month, which also included the feeling that farmers' harvest was in sight. At the same time, edamame also implies that children and grandchildren are full and round. Nanjing people especially like to eat roast chicken with edamame.
Practice: Chaiji removes viscera and claws, washes and cuts into pieces; Wash onion and ginger, cut into sections and slices respectively; Oil the pan, add aniseed when the oil temperature is 50% to 60% hot, stir-fry until fragrant, and pour in onion and ginger slices and stir-fry; Add chicken nuggets, soy sauce, cooking wine and broth, and simmer for 40 minutes; Finally, put the edamame and salt into the pot and take it out when the juice is thick.
4. Laoling roasted meat
Before the Mid-Autumn Festival, the water chestnut, known as one of the "eight fresh waters", was listed, and the old water chestnut was very popular with the old Nanjing people. Besides the simple cooking method, water chestnut is often braised with pork belly at the table, which is very delicious. It is considered to be the best companion and seasonal dish for Mid-Autumn Festival. The meat of water chestnut is thick and sweet, and matching with pork belly can eliminate the greasy feeling of meat.
Practice: send ginger slices into water and blanch pork belly for later use; Put oil in a hot pan, stir-fry ginger slices until fragrant, and stir-fry drained pork belly until oil comes out; Pour cooking wine, soy sauce and soy sauce, and add sugar to color the pork belly; Add boiling water and simmer for about 20 minutes; Pour in horseshoes and add salt. Turn off the fire for about 20 minutes, collect the fire juice, and take the pot and plate.
5. glutinous rice lotus root
In Nanjing, I always smell sweet-scented osmanthus, sweet-scented osmanthus in glutinous rice lotus root, glutinous rice with soft lotus root slices and sweet-scented osmanthus, which is delicious. Eating lotus root in Mid-Autumn Festival means sending a reunion. Fill lotus root with glutinous rice, and then pour osmanthus honey. Flavoring with rice, lotus root and osmanthus flowers means sweetness. And round lotus root slices, meaning round and round, also coincides with the Mid-Autumn Festival family reunion.
Practice: Wash glutinous rice and soak it in clear water for 2 hours, and drain the water for later use. Wash and peel the lotus root, cut it from the top 2~3 cm to expose the lotus root hole, and keep the cut part as a cover. Stuff glutinous rice into the hole of lotus root and fill it with chopsticks. After filling the lotus root hole, cover the cut lotus root and fix it firmly with a toothpick to ensure that it will not fall off. Make a pot of water without crossing the lotus root. Put two spoonfuls of brown sugar and a few jujubes. After the fire boils, turn to low heat (keep the water in the pot boiling) and cook slowly for an hour and a half. Take out the cooked lotus root, take off the toothpick, slice it, and pour it with osmanthus.
6, sweet-scented osmanthus sugar taro
People in Nanjing have a family reunion dinner on the Mid-Autumn Festival. After drinking, they must eat a small piece of sugar taro and pour cinnamon pulp on it. Beauty speaks for itself. "Guijiang" was named after Qu Yuan's Songs of the South, Little Commandments and Drinking Guijiang to Help the North Close its doors. Cinnamon pulp is a kind of sweet-scented osmanthus, which is picked around the Mid-Autumn Festival and pickled with sugar and sour plum. It is the most common for Nanjing people to eat taro in the Mid-Autumn Festival. Using sweet-scented osmanthus with taro is both pleasing to the eye and delicious.
Practice: Peel taro, cut it into slices or strips, cook it in a pot for five to six minutes, stick eggs on taro, cook it with dry raw flour, fry it in an oil pan, then put rock sugar and osmanthus flowers in a pot and add a little water to make juice, and burn it on taro. Taro is crispy outside and glutinous inside, sweet-scented osmanthus is fragrant, relieving cough and resolving phlegm, keeping health and moistening lung.
In addition, during the Mid-Autumn Festival in old Nanjing, we usually eat moon cakes, grapes, pomegranates, pears and chestnuts, and we also drink wine to entertain, and the whole family will hold a feast that night. These foods have different meanings. For example, in Yue Bai, pomegranates must be displayed, which means having many children and grandchildren. Including "persimmon (thing) persimmon (thing) ruyi" oral color.