In the blink of an eye, it was a big cold
This is the twenty-four solar terms
The last solar term
The great cold is at the end of the year
Winter goes to spring
The cold passed
It's the new year!
Look back at the four seasons
Twenty-four solar terms, seventy-two seasons, one session and one meeting. This year, while we feel the changes of the four seasons, we have already experienced the charm of 23 Shanghai Intangible Cultural Heritage. Which of these is the one you like the most? Let's take a look back at ↓
spring
"In addition to the sound of firecrackers, the spring breeze sends warmth into the TuSu", spring, is the season of revival of all things, spring wind and smooth, grass long warblers fly.
Everything in Lichun is revived and full of vitality. "Scissor Hand" - the original and simple paper-tearing technique will take you to tear out the new year and new atmosphere.
Rainwater "spring rain is as expensive as oil", go to Jiangnan Garden to enjoy a rain, and feel the beauty of jiangnan garden construction skills and ingenuity.
The stinging insects come to "meet", and the palm leaf weaving techniques are traditional and exquisite.
The spring equinox steps on the green and puts paper kites, and the kites made of kite making techniques are lifelike, easy to put, easy to put, easy to be stable.
Qingming tasted the delicious spring that could not be bypassed, and the intangible green mass was dark green, bright, large and full, and fragrant.
Spring valley rain, wind to send dark incense, sea purple sand art, good pot is not only with good tea.
Click on the picture continuously to collect the 24 solar terms of the small cloth
summer
Li xia egg, thrown all over the street. Songnan egg carving, small eggshell can also dance out of the dry.
Small full of silkworm cocoons harvest, silk on the market. Jinshan silk carpet is soft and delicate, known as "Oriental Soft Relief".
Mango seeds are busy harvesting and busy planting, really like wheat straw paintings, rich in luster, delicate and realistic.
The summer solstice is sweltering and unbearable, and the sachet making skills are exquisite and gorgeous, helping you to cool off and prevent mosquitoes and refresh your mind.
Xiao Xia smells the flowers, drinks tea to quench thirst, and refines the flower tea compound floral fragrance, rich layers and rich aroma.
Fu Tian drank mutton soup, no need to prescribe medicine, the summer came to a Zhuang Xing mutton shochu, the meat was fragrant but not fat, and the shochu expelled the cold.
autumn
Li Qiulai paste, fragrant for a hundred years of maple jing ding hoof, soft and fresh, fat but not greasy, salty and sweet.
In the summer to add autumn clothes, The Haipai qipao condenses the nine major crafts of "inlaid rolling and carving embroidery plate", and the first skirt in autumn helps you to open the "flag" to victory.
BaiLu Hongyan came, Xuan Bird Gui, bird whistle skills bird protectors, using traditional skills to help bird protection and research.
The autumn equinox rice is fragrant, the grain is abundant, and the farmers of Jinshan paint the local customs, appeal to the harvest joy, and reveal the fragrance of the earth.
Chrysanthemum yellow, smell crabs come, cold dew appreciates the chrysanthemums in the Zhao family garden, tastes the non-heritage crab feast, chrysanthemums bloom elegantly, crab fragrance overflowing.
Frost to withstand the cold of autumn, add sweaters, sea pie velvet thread knitting skills, a variety of tricks, fashionable and warm.
winter
Li Dong to strengthen the body, non-heritage kung fu Lu's heart fist, follow the five elements, imitate the ten shapes, practical, longevity, easy to use.
Small snow pickles, smell wantai pickle making skills, fresh seasons, ancient methods of pickling, sauce fragrant.
Daxue species daffodils, add aroma to the New Year's Eve, Chongming daffodils are large, flowery, floral, long-lasting flowering, refreshing.
Winter solstice tasting family banquet, the traditional cooking skills of this dish, thick oil and red sauce without losing its taste, steaking and deboning without losing its shape.
Xiao Han appreciates the plum smelling incense, jiangnan traditional literati incense, using incense as a medium, to feel the distant aroma frozen in time.
What about the Great Cold?
The Great Cold Festival is at the end of the year
The Lunar New Year is just around the corner
The Most Lively New Year
Nothing more than being reunited with your family
Many people will return to rural old houses
In the kitchen with a stove
Cook a traditional Chinese New Year's Eve meal in rural Shanghai
Reminisce about childhood
Stove rice, sugar pot, baked sweet potatoes...
Today Xiaobu took everyone in
Representative project of Intangible Cultural Heritage of Shanghai Municipality
Stove flowers
Let's count the old days together
Memories of delicious stove head rice
Non-heritage stove flowers
If you want to talk about stove flowers, you must first talk about the stove head
Make a Chinese New Year's Eve meal on the stove
It is difficult for one person to complete
The whole family must be involved
Grandma in an apron, grandpa who burns firewood
Parents who help prepare dishes, children playing by the stove
It is the most common Chinese New Year's Eve scene in traditional rural areas
Cook rice in a large pot and eat vegetables in large mouthfuls
The stove is the soul of a home
▲Old stove head
The stove head is made of brick and mud, and every household uses the equipment for cooking on the fire. According to the number of woks built, the stove head is divided into different eye stove heads, such as single eye stove, two-eye stove, three-eye stove and so on.
The components of the stove head include the stove body, the stove table, the stove foot, the stove hill (a single stack wall with a spacing from the stove surface to the roof), the stove top, the stove cap, the fire mouth, the ash outlet, etc.
As soon as the lid of the cauldron was lifted, the whole kitchen was clouded with mist and perfume. The crackling sound of dry wood is like telling you that the new year is coming.
Children love to sit by the stove and roast the fire, and help the elders watch the fire. The cold wind outside the house is fierce, and the fire inside the house is red, blackening the walls, reflecting the red face, and softening the years.
Who are the "good buddies" of the stove?
Remember these essential tools for cooking stove heads? A touch of memory killed ↓
Copper Spoon (Scoop Scoop)
There are a few small pots in the middle of the stove
It can be used to cook soup and boil water
A meal is ready, the soup is thick, and the water is boiling
Soups and water can be scooped out with a copper spoon
Loofah tendons
Brush pot essentials
Because the temperature in the hearth can be maintained for a long time
The water in the pot naturally does not cool
Eat a good Chinese New Year's Eve rice, wash the dishes with hot water and brush the pot
Serve with a copper spoon
It is a good hand at brushing pots and pans for hygiene
Steamer
It is more convenient to heat the meal with the stove head,
Rice is cooked under the steamer, and vegetables are hot on the steamer.
You can also use bamboo steamers,
Layer by layer, layer by layer, layer by layer, layer by layer...
Fire tongs
A must-have for a fire
The extra-long clip tests your hands-on ability
Bury two home-grown sweet potatoes and bake them in the hearth,
Remove the potato from the hearth with a fire tong,
Under the charred skin,
It's the legendary delicious baked yam!
Stove flower - depicts the quiet good of the years
Stove flowers, also known as stove painting, refers to the decorative patterns painted on the stove head, which is an important part of folk art.
The paint of the stove flower is special, using ink or wok rust (black powder at the bottom of the pot, written as stove coal), so that the stove flower will not seep out and change color under the long-term impact of cooking heat, so as to maintain bright and beautiful.
The pattern of the stove flower often symbolizes auspicious wealth, wind and rain, etc. The content of the painting is all-encompassing, such as people, landscapes, flowers, trees, animals and everything.
Such as birds and beasts, the painting is a rooster that leads to a sting, a fast deer looking back, a carp that jumps on the dragon gate, and so on. Flowers and trees depict rich peonies, proud red plums, vigorous pines... And if anyone's stove is simply brushed with a layer of lime paste, people will call it a "tofu stove".
When the stove flower meets the golden mountain peasant painting
A pair of non-heritage CP
Let the strong taste of the year jump on the paper
The Year of the Tiger in the Lunar Calendar is just around the corner,
This whole year's twenty-four solar terms are not in the non-heritage column
This is also the end of it
New year
What kind of new solar terms do you want to see?
Leave a message to tell Xiaobu!
Best wishes to all in advance
Year after year, sit around the fireside and spend a full moon
The Year of the Tiger is auspicious!
Chinese New Year's Eve rice recommended dish is coming
As the saying goes: "Little cold, big cold, another year". Have you thought about what to cook Chinese New Year's Eve rice? Xiaobu selected three "Chinese New Year's Eve rice" hard dishes with high appearance, good taste and good color head for everyone, come and learn it↓
01
Auspicious eight treasure rice
Fees:
Glutinous rice, lard, cotton sugar, red bean paste, preserved nuts such as: raisins, dried cinnamon, red dates, candied kumquat, white fruit, walnuts, osmanthus and so on
steps:
1, glutinous rice 500 grams of cold water soaked, washed without lid to steam for about 20 minutes, spray some cold water on the rice, cover and continue steaming for about 5 minutes, add sugar and melted lard;
2, raisins, dried cinnamon balls, goji berries soaked soft, red dates washed and pitted, sugar-stained kumquat slices, white fruit, raw walnut meat microwave heating;
3, the inner wall of the bowl is oiled to facilitate defilming, place all kinds of preserved fruit preserves, paste the shape of the bowl with a layer of sticky rice, fill the middle with red bean paste, and finally lay a thin layer of sticky rice wrapped in bean paste, which can be wrapped in plastic wrap and put into the refrigerator to freeze until hard. Pull off the plastic wrap and steam on high heat for 30 minutes upside down on the plate.
WINTER
02
Icing on the cake chrysanthemum fish
Grass carp, eggs, cooking wine, salt, cornstarch, tomato paste, bell peppers,
1, the fish skin facing down, horizontal vertical cut into thin strips, to the fish skin stop do not cut, add a little cooking wine and salt stir evenly;
2, pepper shredded, fish meat dried water, wrapped in egg liquid, roll in the starch evenly;
3, heat the oil in the pot for 120 ° after the fish skin is placed down, fry until light yellow, fish out, re-fry the second time;
4: Stir-fry the bell peppers into a circle, put the fried fish on it, and drizzle with the boiled tomato sauce.
03
Cuizhu Bao Spring Festival is high
Cucumber, corn, green beans, chicken breast, red bell pepper, minced ginger, salt, soy sauce, white pepper, balsamic vinegar, cooking wine, sugar
1, the corn kernels and green beans in advance blanched water boiled for later, chicken breast diced with cooking wine, white pepper, sugar, soy sauce stirred evenly marinated for 10 minutes, red beauty pepper diced and set aside;
2, hot pan cold oil, first put in the diced chicken and stir-fry, then add ginger, corn kernels and green beans and stir-fry evenly, then add the bell pepper, add salt, balsamic vinegar to taste, turn off the heat;
3: Wash and cut the cucumber into several sections of uniform size, use a knife to hollow out the middle, use a small spoon to put the fried filling into the hollowed out cucumber, and arrange it into a bamboo shape.
Column support: Shanghai Intangible Cultural Heritage Protection Center
Source: Chongming District Information Office, Jinshan District Information Office
Drafting: Qian Youyi, Jin Keyang, Ma Xiaoya
Editors: Gu Yiyi, Gao Xueting