Near the Spring Festival, people in Luojing began to get busy for the new year's goods, and every household began to prepare sauced ducks, fried meatballs and cooked oil meat. ...
Duck in red sauce is an essential dish in many Luo Jing people's New Year's Eve menu, and it is also the first dish on the table. The fresh duck meat was dyed beautiful dark brown by soy sauce, and the rich sauce smell came to the nose-the duck skin was slightly salty, and the light salty taste brought out the umami flavor of the duck meat.
Before dinner officially begins, a large pot of fried meatballs will always attract children's attention and take a few as snacks. When stewing meat, the family chef will also grab a handful of meatballs symbolizing "reunion".
Running meat, also known as fried meat and fried skin meat, is a unique folk food. Pork skin has "big waves", put a piece in your mouth, the meat is fat but not greasy, the entrance is moderate in hardness, and the teeth and cheeks remain fragrant after eating. In the past, people cooked carrion mainly because it could be preserved for a longer time. It can't be eaten on New Year's Eve, but it is still as fragrant as steamed on the first day of the New Year.
Steamed three fresh: it is said to be three fresh, but in fact it uses a lot of materials.
Steamed Sanxian, which consists of egg rolls, bacon and fried fish, is also a "new year's goods" that Luojing people must buy in the New Year.
Luo Jing farmers steamed three delicacies, with exquisite materials and rich varieties in a bowl. Although it is called steamed three delicacies, there are more than three ingredients in it. People usually stack ribs, bacon slices, egg rolls, fried fish, meatballs, water-soaked skins and so on. Add a few river shrimps to freshen up. Simply steamed, golden and dazzling egg dumplings, sponge-like skin filled with soup, salty bacon, fresh and sweet smoked fish and so on. It's delicious and symbolizes a bumper harvest in the coming year.
Fish balls: Exquisite production is the key.
Fish balls are traditional dishes in Jiangnan area, and they are always indispensable on the table during holidays.
With the approach of the Spring Festival, people in Luo Jing will begin to make fish balls with sufficient materials, fresh taste and no additives. When eating fish balls, you don't have to think about the fishbone "tripping" secretly, which is simply the gospel of fish lovers. "Fine" is the consistent feature of fish balls, with delicate texture and delicate taste, which needs to be made by people with delicate minds. Removing fishbones, cutting fish and stirring minced fish ... The birth process of fish balls seems to be dominated by strength and speed, but in fact, they are closely linked, and the selection of ingredients, the amount of auxiliary materials and the processing time are all mysterious.