At 6:59 a.m. on November 7, the winter festival was ushered in.
The autumn scenery has not yet disappeared, and Li Dong has stepped on the thick fallen leaves slowly stepping in. Standing, also the beginning of construction, means that winter begins from here. Winter is the end, all things are collected.
After the winter, the grass and trees wither, the stings dormant, and the activity of all things tends to rest. Although human beings do not hibernate, the folk have the custom of "establishing winter to make up for winter".
Maybe we can't go far, but the chef can receive the mountains and rivers in the warm plate, and the chai rice oil and salt in the kitchen is the "spring blossom" in the winter season.
For such a change in the season, appropriately increasing the intake of staple foods and fats can better resist the cold, and people tend to eat lamb, beef, pork, sea cucumbers and other foods rich in protein and fat.
Steamed hairy crab with native pork
Every year from September to November, it is the reproductive migration period of the river crab, the mature hairy crab leaves the cave at the water's edge, climbs the dam, goes down the river, and endures hardships to make a thousand-mile expedition to the shallow sea. As soon as winter comes, the temperature plummets, and most of the hairy crabs at this time have returned to the shallow sea to begin breeding, and a few cannot reach the shallow sea, and they lie dormant on the spot for the winter.
"Crabs stand in winter, there is no trace", which means that the migration of hairy crabs has stopped, and the delicacies in the lake are about to end. Friends who love crabs, grasp this delicious taste that is about to pass away
Steamed hairy crab video of pork
Swipe up to see the production steps
Ingredients: 500 g of native pork, 250 g of horseshoe, 2 hairy crabs
Accessories: salt, monosodium glutamate, cooking wine, green onion and ginger water, egg white a little
Preparation steps:
1. Cut the pork belly into small pieces and chop.
2. The horseshoe is crushed and pelletized.
3. Hairy crabs open four times for later.
4. Add pork belly stuffing to horseshoe, add salt, monosodium glutamate, cooking wine, onion ginger water, egg white and mix well.
5. Pork belly stuffing spreads on a plate in a ring shape.
6. Hairy crabs are placed on top of the meat filling.
7. Steam on high heat for 15 minutes.
8. Pour oil out of the pan.
Chestnut seal meat roast radish
The idea of this dish comes from the traditional cuisine of Xiamen Tong'an - Tong'an Feng Meat. Because the Hokkien language "seal" is homophonous with "fang", in word of mouth, the square meat becomes "sealed meat", and "seal" has the meaning of "package", and the sealed meat is wrapped in gauze when making it. Whenever people do a happy event or build a new house, hold a feast, they can't forget the "sealing meat", and there is a habit of arranging the "sealing meat" in the middle of the feast, if you eat "sealed meat" on the feast, it means that the feast is more than halfway over.
Chestnut seal meat roast radish video
Ingredients: 500 g pork belly, 1 white radish
Accessories: 100 grams of dried shrimp, 100 grams of dried scallops, 100 grams of dried clams, 250 grams of chestnuts, 100 grams of dried shiitake mushrooms
Seasoning: salt, monosodium glutamate, sugar, cooking wine, star anise, a little fragrant leaves, soybean oil 500 g
1. Pork belly fly water into thick slices.
2. White radish, chestnut, dried shiitake mushroom fly water for later.
3. Dried shrimp, dried scallops, dried clams soaked in water.
4. Fry the pork belly in a frying pan with oil at the bottom until golden brown.
5. Sauté sugar color.
6. Stir-fry the pork belly evenly, add soup and cooking wine star anise.
7. Add dried shrimp, dried scallops, dried clams, white radish, chestnuts, dried shiitake mushrooms, salt, monosodium glutamate and sugar to taste.
8. Heat for 20 minutes.
9. Seal tightly with gauze and add soup.
10. Steam in a steamer for 1 and a half hours, out of the pot yard plate, the original soup can be drizzled on top.
Stuffed sea cucumber with puff pastry sea bass
"The autumn wind rises and the leaves of the wood fly, and the Wujiang water perch is fat. Three thousand miles of home has not returned, and it is difficult to hate and look up to heaven and sorrow. During the Western Jin Dynasty, Zhang Han, missing the sea bass and lettuce in his hometown, resolutely abandoned his official position and returned from the capital luoyang at that time to Wujiang, which is now Suzhou. According to the travel speed of the ancients, starting from Luoyang in autumn, you should be able to reach Suzhou in the winter season. "Thoughts of the perch" has become synonymous with homesickness.
Puff pastry sea cucumber video
Ingredients: 1 sea bass, 3 sea cucumbers
Accessories: pork fat 200 g
Seasoning: salt, monosodium glutamate, sugar, egg white, corn starch, crispy fried powder, seven flavor salt
1. Sea bass chopped into fish mushrooms.
2. Add some fat to the process of chopping the fish mushrooms.
3. Add salt, monosodium glutamate, sugar, egg white and corn starch to beat into fish gelatin and set aside.
4. Dig out the ginseng intestines and wash them, wipe off the corn starch in the ginseng chamber, and brew in fish gelatin.
5. Crispy fried powder and seven flavors of salt to make a paste.
6. Brew the sea cucumber wrapped in paste and fry in oil.
7. Three times into a golden brown, change the knife to plate.
Scallion lamb noodles
Lidong pays attention to food supplements, mutton is a warm food, rich in protein, is the best choice for people to supplement energy, so eating mutton on this day in Lidong can drive away cold, warm hands and feet, and replenish blood.
Ingredients: 500 g of lamb shank, 500 g of shallots
Seasoning: green onion, ginger, large ingredients, peppercorns, cinnamon, fragrant leaves, a little salt
1. Boneless leg of lamb meat into large pieces.
2. After flying water, add green onion, ginger, large ingredients, peppercorns, cinnamon, fragrant leaves, salt and monosodium glutamate.
3. Cook for 1 hour until soft and rotten.
4. Cut the ginger into mushrooms.
5. Chop the shallots.
6. Chopped shallots and ginger poured with oil add salt and monosodium glutamate.
7. Put the cooked carrot noodles in the container and pour ginger and shallots, pour in the original soup, and change the lamb into slices and plate.
Truffle mushroom cheese roll
The growing season of Yunnan mushrooms, from Qingming to Lidong, these mushrooms enrich the table of Yunnan people, but also let Yunnan people have a different hometown feeling, if you meet a Yunnan people must rush home in the winter season, he may be going home to find fungi.
In winter, people's taste is more heavy, the rich aroma of truffle mushrooms with the dry aroma of pork floss and the softness of cheese, the taste is layered, and the mushroom aroma is overflowing.
Ingredients: 200 grams of tea tree mushrooms, 1 apricot abalone mushroom, 6 Pieces of Thai Spring Roll Skin, 250 grams of pork filling
Seasoning: 200 g black truffle sauce, 250 g butter
1. Cut the apricot abalone mushroom into strips.
2. Tear the tea tree mushroom into silk.
3. Stir-fried with black truffle sauce into mushroom filling.
4. Thai spring roll skin foam soft tile, mushroom stuffed cheese pork pine layered on top.
5. Roll up the knife into segments and plate it.
Chinese festival dish designer Zhao Yibin
Head Chef of Ba Min Restaurant, Fujian Mansion, Beijing
Content Support: WorldCuisine of Dining World
Design: Zonglian seeds
Photography, videography: Zhang Ying
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Source: China Craft Network Official Micro