In my opinion, the taste of the New Year is condensed on the tip of the tongue. Year after year, we grow up slowly in this taste of the New Year.
Although the old saying goes, "When you enter the twelfth lunar month, you celebrate the New Year." But now, the excitement of the New Year seems to have started from the New Year.
At the grand beginning of the Spring Festival in Xiaonian, dumplings were unveiled for the first time.
Dumplings are always the most important role on the New Year table.
Dumplings represent the beginning of the new year. No matter how the year goes, dumplings during the Spring Festival will always be a year-end feast for the family.
"It's not as comfortable as lying down, but it's not as delicious as dumplings." The dumplings are delicious, and the fillings are so varied that you won't get tired of eating them.
In my hometown, the dumpling filling is always the classic leek and pork filling.
The leeks are freshly grown, tender and juicy, and the leeks just bought and picked are even more green.
The family sits together with a few newspapers spread on the ground, picking leeks together. The taste of the New Year and the taste of home are here, slowly sublimating.
Pork is best cut by hand so that you can chew it clearly. It is best to have some fat. The fatness of the pork but not greasy is combined with the spiciness of the chives, which is the most perfect interpretation of the taste of the New Year.
Leek and pork dumplings are the best combination, but the dumplings you eat at midnight on New Year’s Eve have vegetarian fillings.
The older generation said this symbolizes simplicity, peace and tranquility in the coming year.
I don't really believe this statement, but dumplings with vegetarian fillings do have a unique flavor.
Chop carrots, vermicelli, and tofu, spread out an egg pancake and cut it into small pieces, sometimes add some fungus. Vegetarian dumpling fillings basically cannot escape the "this set", but these simple ingredients can make it delicious.
stuffing.
The vegetarian filling does not have the strong meaty taste of the meat filling, but has a lighter feeling. It can also play a good regulating role in the big fish and meat during the Spring Festival.
But what puzzles me is that sometimes some sea rice and shrimp are added to the vegetarian stuffing. Is this still called vegetarian stuffing? Maybe vegetarian stuffing is just people's sustenance for a better life and the satisfaction of trying new things.
Dumpling wrappers are also very particular.
It’s a given that you have to use dead noodles. If you add yeast, it becomes boiled buns.
In recent years, a new type of "dumpling flour" has appeared, which is said to be specially used to make dough. In fact, the chewy texture is no different from ordinary dumpling wrappers.
Rolling out dough is really a skill. When rolling out dough, it should be thick in the middle and thin on the edges.
It's not easy to roll out quickly and well.
Nowadays, butcher shops sell dumpling wrappers pressed by machines, with a little flour sprinkled between the two wrappers. They look lifeless and have an average taste.
Whenever I finish eating dumplings, I always drink a bowl of clear soup in which the dumplings were cooked, which is said to be "the original soup transformed into the original food."
In fact, regardless of nutrition, the taste and appearance of the clear soup are still good: the color of the clear soup is light yellow with a grain smell, and the taste is both light and delicious like dumpling skins, and the delicious meat fillings of dumplings - so when cooking dumplings,
Exposed dumplings are still a must!
After drinking a bowl of soup, I felt warm all over my body. The coldness was completely dissipated and the salty taste of the dumplings I had eaten earlier was diluted.
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The answer to the question "Essay: Cigarette..." asked by Zuoyebang is that there are only three kinds of good eaters. One is hunger and does not choose food just to satisfy the hunger; the other is taste, carefully selected for the sake of the taste.
Delicious food that people covet; moreover, it is not for hunger or taste, what attracts them is the affection in food.
The home on the tip of my tongue, with its unique taste, is like light clouds and smoke, gently refreshing in my heart.
In the rainy season in the south of the Yangtze River, several green tiles are covered with pattering. Following the hazy smoke and clouds, you quietly turn into the green alley. The moss is as slippery as soft mud. You can't help but slow down, smell the fragrance of green grass and wild flowers, and listen to the crisp sound of rain.
, gradually saw a familiar figure.
"Grandma!" The old man came forward with a smile.
After a while, after entering the house, a scent of grass hit my face.
"It's time to eat Qingtuan!" I couldn't wait to pick up one and took a bite. "It's so delicious!" I saw the wrinkles on my grandma's face like a clear spring after the rain, rippling with joy.
Mugwort in early spring, the juice that overflows after being gently pinched, is then mixed with rice noodles, paired with delicious fillings, placed in a steamer and steamed slowly, slowly steaming out the breath of spring, steaming out the taste of family love, I never thought
, the taste is so rich that I will never forget it.