The auspicious dish of the Spring Festival(chun jie ji xiang cai zhi gong xi fa cai fa cai tang )

The auspicious dish of the Spring Festival

Introduction:

"The Spring Festival, the most important festival of the year for Chinese people, is coming. For us, the most expected and important thing is the family reunion dinner. On New Year's Eve, no matter how far apart and how busy the work is, people always hope to return to their parents, and the whole family will sit together to bid farewell to the old and welcome the new. What's for new year's Eve dinner? There are different customs in different places. Although there are many kinds of dishes, the purpose is to pay attention to the good luck of the name, and the color, flavor and taste of the dishes. In my hometown of Guizhou, chicken and fish are necessary for dinner. Chicken and "Ji" are homonymous, representing good luck. Ciba spicy chicken, which was posted before, is a classic dish for Guizhou people's new year's Eve dinner. Fish, which is homonymous with "Yu", is also indispensable. The classic method is "bad spicy fish" (you have to learn it when you have a chance). In addition to these two dishes, other dishes are their own seasonal stir fry. Of course, bacon, sausage, all kinds of stewed dishes and Guizhou's unique millet fried and salted vegetable meat are also indispensable. Compared with the simple Guizhou style new year's Eve dinner of my mother's family, I feel that Chaoshan style new year's Eve dinner of my mother-in-law's family is more particular. Although it's a new year's Eve dinner in a furnace, it's much simpler than before, but hot pot ingredients are also very particular, let alone fish. Chaoshan's characteristic meatballs are cuttlefish balls, fish balls, pork balls, pork tripe balls, and so on Like "round", the shape of various balls is round, which means round. In addition to hot pot, there are usually several dishes to be cooked, such as pickled blood clam, fried leek, Nostoc flagelliforme soup, etc. I really can't get used to pickled blood clam, so I didn't ask for the implication. It is estimated that the sound produced by the grinding of clam shells is very similar to the sound of copper coins; "chives" and "jiu" are homophonic, symbolizing longevity, which is essential for the elderly at home; Nostoc flagelliforme and "Facai" are homophonic, symbolizing the new year's rolling financial resources, which is preferred by the businessmen at home. How to cook this Nostoc flagelliforme soup should be different for different families. My mother-in-law likes to cook dried squid and cuttlefish balls together. After the soup is cooked, it is light red, with the feeling of "red and fiery"; the black and hairy Nostoc flagelliforme is wrapped on the snow-white Cuttlefish ball, with the meaning of "round and round", and the homonym of Nostoc flagelliforme and "fortune", which is really a auspicious dish. Although there are many different voices about eating Nostoc flagelliforme now, in this auspicious festival, we just want to have a share, which is nothing more than to seek good luck and wish to get rich. On weekdays, we can avoid it. "

Production steps:

Step 1: soak the dried squid in water;

Step 2: wash the squid after soaking and cut it into strips;

Step 3: wash and drain the cuttlefish balls, wash and cut the scallions into sections;

Step 4: put proper amount of water in the soup pot and bring to a boil on the fire;

Step 5: after the water boils, put the squid strips into the pot to boil;

Step 6: bring squid to a boil over medium heat, turn to low heat and continue to cook for 20 minutes;

Step 7: after the squid is cooked, return to the medium heat and put the cuttlefish balls into the pot to cook;

Step 8: after the cuttlefish balls are cooked, put the Nostoc flagelliforme into the pot;

Step 9: add a little salt, pour in a little oil, sprinkle with scallion and turn off the fire.

Materials required:

Nostoc flagelliforme: moderate

Dried squid: 1

Cuttlefish balls: 10

Shallot: a little

Salt: a little

Edible oil: a little

Note: 1. Dry squid can be sent to Microsoft with water bubble; 2. It's better to cover the squid when cooking; 3. The old professor doesn't need to wash and soak the Nostoc flagelliforme before cooking, so I don't trust that I washed it with water; 4. Nostoc flagelliforme is easy to cook, so it's good to cook; 5. Both Nostoc flagelliforme and dry squid have a certain salty taste, and the salt should be less than usual soup.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chun Jie Ji Xiang Cai Zhi Gong Xi Fa Cai Fa Cai Tang