The coming of beginning of winter is to tell everyone that they are going to hibernate. Although we don't need to hibernate like animals, there is a ceremony for the arrival of winter among the people. We call it "welcoming the winter". In fact, in ancient times, people celebrated this ceremony, that is, praying for good weather and good harvests in the coming year. From the pre-Qin Dynasty to the Five Dynasties and Ten Dynasties, emperors also led ministers to perform ceremonies of offering sacrifices to heaven, in order to pray for the country's prosperity and bright future.
But whether it is ancient or modern, it is a prayer with a beautiful meaning. Therefore, people keep this custom to this day. In addition to customs, there is another way to "make up for winter", that is, after working for a year, treat yourself and your family well in winter. Then there is the habit of "1 cereal 2 meat 1 staple food" to supplement nutrition and enter the winter healthily.
One Valley: Black Sesame
Black food is a good tonic in winter, especially black sesame, which smells mellow, tastes crisp and has high nutritional value, and people look obvious after eating it. So how to eat black sesame seeds, can you eat the greatest effect of black sesame seeds? Let me share with you black sesame balls, which are fragrant and crisp.
Black sesame ball
Ingredients: 250g of black sesame, 230g of black beans, 240g of black rice, cooking oil and honey.
Step 1. Wash the ingredients, and drain black sesame, black beans and black rice for later use;
2. Put the black sesame seeds into a steamer and steam for 45 minutes;
3. Put the black rice out of the pot, the fire is super dry, and turn to a small fire in one minute. After 8 minutes, you will hear the crackling of black rice, and keep stirring to avoid sticking to the pot. After stirring for 5 minutes, the black rice will burst slightly, and then take it out of the pot to cool.
4. Pour the beans into the pot, the fire is super dry, turn to low heat and continue to stir fry until the black beans are cooked and fragrant for use;
5. At this time, the black sesame seeds are fluffy, pour them into the pot and stir fry, and stir fry the fragrance. Stir-fry over low heat, and take out the pot for later use;
6. Put the black rice and black beans into a wall-breaking machine and grind them into powder for later use;
7. Pour the black sesame into the wall-breaking machine II and crush it into powder. At this time, the black sesame is caked, and a little cooking oil is added.
8. Put black beans, black rice and black sesame seeds into a basin and stir them evenly, then pour in a proper amount of honey and stir them into balls with chopsticks, which is not enough for honey;
9. Then knead it into small balls by hand, put it in the refrigerator and eat it at any time.
Two kinds of meat: ginger duck and mutton.
In early winter, northerners love to eat jiaozi, while southerners love to eat chickens and ducks. Among them, the most popular ones are several ginger ducks. Ginger duck is very popular because of its unique taste of nourishing but not greasy, warm but not dry, delicious and spicy, so it is not unreasonable for people to like ginger duck. Mutton is the favorite food of northerners, especially in early winter and winter solstice. Mutton soup and mutton hotpot are a lively event!
Jiangmu duck
Ingredients: duck 500g, ginger 50g, onion 1, mushroom 50g, angelica sinensis, medlar, sugar, yellow wine, soy sauce, pepper oil, salt, chicken essence, dried pepper and edible oil.
Step 1. Wash the ingredients, cut the duck and boneless beef into pieces, soak the Chinese angelica in warm water for 20 minutes, drain the water, slice for later use, remove the duck butt, slice the ginger for later use, and soak the mushrooms in warm water for 30 minutes;
Boil the oil in the pot, which is twice as much as when cooking. Stir-fry ginger slices until brown, take them out and put them in a bowl for later use;
3. Stir-fry dried peppers and prickly ash, pour in duck meat and stir-fry until the juice on both sides is slightly yellow, then pour in mushrooms and stir-fry for 5 minutes;
4. Add two pieces of Angelica sinensis, salt, chicken essence, soy sauce, sugar and rice wine, boil and pour into a preheated casserole;
5. Heat the casserole, add 3 liang of rice wine, cover the lid and bake for 8 minutes;
6. When the time is up, add the medlar and continue to cook for 3 minutes until the juice is drained;
7. Open the lid, turn the duck over and continue to cook for 3 minutes, then turn off the fire and stew for 2 minutes;
8. Open the lid, put some onions, color them and serve.
Mutton Soup
Ingredients: mutton 500g, cooking oil, salt, chicken essence, ginger, pepper, yellow wine, dangshen, angelica, medlar and cucumber.
Step 1. Wash the ingredients, cut the mutton into pieces, put it in a basin and wash it with water;
2. Boil the water in the pot, put the mutton in cold water, pour a proper amount of yellow wine, remove the blood from the mutton, cook for 5 minutes, and skim off the floating foam;
3. Drain the water, add water to another pot to boil, skim off the floating foam, and pour the mutton and soup into the casserole;
4. Add 3 codonopsis pilosula, 3 angelica sinensis, 4 red dates, 1 spoonful of Lycium barbarum, 50g of ginger and 3 cucumbers, stir well, cover and cook for 30 minutes;
5. Add a little medlar, add a little salt, chicken essence and pepper, stir well, and then serve in a bowl.
A staple food: jiaozi.
The north "eats badly but lies in the jiaozi". Jiaozi has always been deeply loved by people in the north, and it has an interesting origin. It is said that jiaozi is homophonic with "Jiaozi", and everyone thinks that a bowl of jiaozi will be perfect when the season changes. So, I want to share a method of leek jiaozi.
Leek dumplings
Ingredients: 450g of flour, 20g of salt, 200g of edible oil, 200g of leek, 20g of onion 1 00g, 20g of ginger, 20g of yellow wine, 50g of egg1piece, 500g of pork, soy sauce, oyster sauce and sesame oil.
Step 1. Wash the food, cut the leek into small particles and put them in a bowl for later use, shred the ginger, cut the onion into sections, chop the pork into mud and put it in a bowl, add appropriate amount of salt, chicken essence, soy sauce and pepper to marinate for 5 minutes;
2. Pour a proper amount of yellow rice wine and clear water into a bowl, add shredded ginger and onion segments, and stir evenly by hand to obtain onion ginger juice;
3. Pour 10g salt, 20g soy sauce and 15g oyster sauce into another bowl, and then pour 500g minced meat into the bowl and stir evenly;
4. Add pepper, continue to stir, and then add onion and ginger juice for three times and stir evenly;
5. Stir vigorously until the meat sauce is particularly delicate, and it will taste more tender and smooth. Then add a small bowl of chopped green onion and continue stirring;
6. Put the mixed meat sauce into a pot filled with leeks, add sesame oil and mix well;
7. Take another pot, add 450g flour, pour a small amount of warm water into the flour several times, beat an egg, pour a little cooking oil, add a little salt, and then put it into a bread machine to knead into dough;
8. Sprinkle a little dry flour on the panel, stick dry flour on the dough surface, and let it stand for 10 minute;
9. Knead the dough into a long strip, cut it into small pieces with a knife, then round it by hand, flatten it with dry flour, and wrap it around with a rolling pin;
10. Put a spoonful of live stuffing in the middle of the dumpling skin, first pinch the middle, then gently pinch the sides;
1 1. Put them all in the pot, add a spoonful of salt after boiling, add cold water once, add cold water once again after boiling, and take them out when boiling again;
12. You can adjust the sauce according to your own taste and you can eat it.
Leek is cooked in jiaozi and must be eaten in jiaozi in winter. There is a saying that "beginning of winter runs amok in jiaozi bowl, who cares whether his ears are frozen or not". You must eat jiaozi in winter, or your ears will be frozen. Of course, this is a local custom, and we have the right to respect the local food culture and habits. In beginning of winter season, remember to eat "1 cereal 2 meat 1 staple food" handed down from the older generation to supplement the nutrition and health in winter!
Stewed chicken is three fresh, we don't need a drop of oil, it's too fresh, just sweep it off when it's served!