Chinese eat, not only the taste, but also the intention. Therefore, paying attention to color heads and meanings has become a major feature of Chinese cuisine names, which is especially prominent in Chinese New Year's Eve rice.
Common ones are Nian Nian Yu (fish), Ji (chicken) Xiang Ruyi, etc., the advanced version is more powerful, dumpling noodles are cooked together, called "golden wire through the yuanbao", eight treasure fish belly soup, called "Hong luck Zhao Fu Xing" and so on.
Although the ritual at this dinner table is cumbersome, is the taste of the New Year reflected in this traditional sense of ceremony?
Moreover, the "Yitou dish" with its auspicious name is not only a unique Chinese New Year's taste, but also our expectation for a better life.
So today to make a difference, send everyone a plate of four happy blessing bags, Fulu Shouxi tong belongs to you!
Lucky bags, as the name suggests, refer to bags that bring blessings. "Four Joys" represents four ingredients, meaning fuku, lu, shou and hi. Eating it, the new year must be blessed with high stars and full of blessings.
After the dumpling skin is rolled into a thin skin and steamed, the taste is not easy to break, wrapped in four ingredients, the taste is rich, and finally dipped in the sauce, a bite is full of happiness!
Click on the blue word below to see the practice video:
Four Hi Fu bags
Dumpling skin, shrimp, green peas, green onion, garlic
Minced pork, corn kernels, red pepper, coriander, white sesame seeds
Cooking wine, soy sauce, oyster sauce, black pepper,
Cooking oil, corn starch, paprika, balsamic vinegar, sugar
Grease the cutting board with some oil, add the dumpling skin, grease each layer of the dumpling skin, fold 5 to 6 layers, and then roll out into palm-sized sheets with a rolling pin.
Put it in a hot water steamer, cover the pot and steam it on high heat for 10 minutes, and the steamed dumpling skin becomes a spring cake, thin and transparent and tough, and the rolls and meat are super delicious.
I prepare fresh shrimp, green peas, pork and corn kernels.
Heat a little oil in a pan and sauté the meat until the oil is caramelized.
Add shrimp, peas and corn kernels, stir-fry well, drizzle with 1 spoonful of cooking wine, 1 spoonful of soy sauce and 1 spoonful of oyster sauce.
Pour in a little water and cook the ingredients for 2 minutes, then grind some black pepper, add red pepper crushed before cooking to improve the appearance, and pour in two spoonfuls of water starch. The soup is thick and bright, and this Four Joy stuffing is really super delicious!
Take a steamed dumpling skin, scoop it into the filling, fold a little more folds to tighten the mouth, and then fix it with a blanched coriander stalk.
Make a dip before eating: add 1 spoonful of minced shallots and minced garlic, then add 1 spoonful of chili powder, 1 spoonful of white sesame seeds, 1 spoonful of hot oil to stimulate the aroma, then add 2 spoons of light soy sauce, 1 spoonful of balsamic vinegar, 1 teaspoon of sugar, 2 spoons of cold white.
Thin and transparent blessing bag, you can see the colorful filling, a bite of a super rich taste, each ingredient bursts in the mouth fusion, very satisfied! I wish you a happy new year and four happy days!