February 2 The dragon looked up
Men all over China are busy getting haircuts
What about tianjin people?
Find an authentic shop and buy authentic stews.
On the second of February, eat stew, Tianjin this custom
It is unique in the country
How paranoid are Tianjin people about eating?
Recently, it became popular with "Son-in-law"
Guo Qilin, the young class leader of the Deyun Society
I once said it in an interview
They live in Beijing
Sometimes it's for an authentic Tianjin breakfast
Drive back early in the morning and go back after eating
This may sound like an exaggeration
But for the people of Tianjin
Why not?
That's not what it is today
Tianjin people go and buy a stew
According to your preference
Cooking, frying, cooling...
Serve a plate of stews
It is an authentic Tianjin family
Most stews are practiced
Fry in hot oil
After frying, pour sesame paste, garlic paste, vinegar, soy sauce, chili oil and other ingredients while it is fried, and the flavor is refreshing and the aftertaste is long
With fried stew
Plus flapjacks, scrambled eggs and bean sprouts
Tianjin people have a festival
Why do Tianjin people eat stew on February 2?
The original white stew is cut into flat pieces
Lined up much like the scales of a dragon
Each slice of stew is fried golden on both sides
To show punishment for the "lazy dragon"
It is hoped that it will work hard to control the water and bless the harvest year
Associate the stew with the dragon
There is a critical view of the dragon
In my mind, there is a distinction between "diligent dragon" and "lazy dragon"
This is also largely reflected
Tianjin people have a clear-headed and more authentic habit of thinking
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The stew is made from mung beans
At first glance, it is somewhat similar to cold powder and peeling
But the production process is much more complicated
Want to maintain a better taste and quality
The production process is very cumbersome and has a long cycle
Xiaobian learned about it in Jinghai Zhongwang "Xinjia Stew"
Authentic stews are made in this way
50 kg of mung beans are soaked for 24 hours and ground into a pulp
Add the primer to settle in a large vat for 24 hours
After pressing the dough and drizzling the water, the snow white and transparent powder ball can be obtained
At this time, the weight of the powder dough is only 15 kilograms
Next, the dough is discharged with a certain percentage of water
Simmer in a large pot for 40 minutes
One scoop is served in more than 600 small bowls to cool and form
In this way, the whole production process takes three or four days
This kind of stew making technique has been around for more than 100 years
But it is still handmade, and the output is very small
Because authentic, green, all natural
The day before February 2, people were from all directions
Some are even hundreds of kilometers away
Drive specifically to buy stews
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Such a stew making technique
It has been included in the list of intangible cultural heritage names in Jinghai District
It is precisely because of this inheritance
Tianjin talents can eat authentic stew on the second day of February every year
On this day, there is a plate of carefully prepared stew on the table
Take a bite and chew carefully in your mouth
Think of the time people ate stews for a hundred years
That's the taste
That's the way it is
Can't help but sigh
A gourmet snack
It can be passed down from generation to generation, year after year
It has gradually become a folk culture and regional gastronomic symbol
Its significance has gone beyond the stew itself
Wrote so much
The editor is hungry
What about you?
Do you have a date with the stew today?
What to prepare?
Let's share it!
Pay attention to 【Fall in love with Tianjin Wei】
Give you a reason to fall in love with Tianjin
(Some of the pictures in the article are from the Internet, invaded and deleted)