As the saying goes: "Tonics in winter, tigers in spring." "Today's winter solstice, "winter solstice" is the 22nd solar term of the 24 solar terms in the mainland, and it is also the shortest day and longest night of the year.
In such a cold day, we usually follow the folk saying of "eating radish in winter and ginger in summer", but the winter is long, we can't rely on eating radish and mutton to spend the whole winter, so it is inevitable that we will get tired of eating, so it is recommended that everyone: eat less radish and mutton, eat more than 3 things, nourish and warm up the body to welcome the New Year.
1. Sticky rice
On the day of the winter solstice, there is a custom of eating glutinous rice in many places, and the whole body is warm while sitting around and eating steaming glutinous rice.
Soak the glutinous rice for a few hours in advance, soak it until it breaks with your fingers, add some light soy sauce, dark soy sauce, and salt to taste so that each grain of glutinous rice is coated in sauce.
Then cut some diced bacon, to be fat and thin, put it in the pot and stir-fry the oil, then cut the mushrooms and fungus into cubes and put them in to fry, then pour them into the rice cooker, add an appropriate amount of water, press the cooking button and wait to eat.
2. Red date and yam porridge
Red jujube yam porridge is also a food to warm up and nourish, first wash the jujube and remove the pit, peel the yam and cut it into small pieces, wash the rice and put it in the pot, add an appropriate amount of water, boil over high heat and turn to low heat and boil slowly.
When the rice is cooked to half-cooked, add red dates and yams, continue to boil, the yam is cooked soft and glutinous, and the sweet aroma of red dates is fully integrated into the porridge, so that the whole pot of porridge becomes rich and sweet, and stirring from time to time during the boiling process to prevent sticking to the pot.
After about 20 minutes of cooking, a pot of steaming and nutritious red date and yam porridge is ready, and drinking a bowl of warm porridge will warm up the body and lay a good foundation for welcoming the New Year.
3. Leek yellow
The winter solstice is coming, at this time there are a lot of seasonal vegetables on the market, if you want to say that it is tender and delicious, the leek has to be counted as one, and the leek has always had the saying of "raising yang grass", so ah, when the winter solstice first began to grow, it was perfect to eat leek. In particular, leek egg dumplings are most suitable for the traditional customs of our northern winter solstice.
Wash the leek and cut it into small pieces, put it aside for later use, take a few eggs into a bowl, add an appropriate amount of salt and stir well, pour a little oil into the pot, pour in the egg liquid after the oil is hot, stir quickly with chopsticks, fry the eggs and put them out.
Then, put the cut leeks into the pot of scrambled eggs, stir-fry a few times to let the leeks stain with the fragrance of some eggs, pour them into a bowl with eggs, add an appropriate amount of salt, light soy sauce, sesame oil, and chicken essence to taste, stir well, so that the dumpling filling is ready.
Prepare the dumpling wrappers, wrap all the dumplings, boil water in a pot, add the dumplings, stir gently to prevent sticking. When the dumplings are cooked and float, remove them and serve on a plate. On the day of the winter solstice, eat satisfying and warm, adding a different taste to this cold winter.
At this time, if you match a glass of 52 degrees of liquor, it will be more pleasant, Xiaobian usually pairs with a Nanchicui N9 liquor from Qionglai, Sichuan, the local area has a unique cliff microclimate, which can be conducive to the reproduction and growth of microorganisms, creating a unique brewing environment for brewing liquor.
The distillery has taken advantage of this high-quality environment to create more than 2,000 fermentation cellar pools, using grains and glacier water as raw materials, brewing through the traditional solid-state ancient process, and the brewed wine will be aged for 9 years, and then seasoned by the master to add 15-year-old wine, so that the taste is mellow and delicate, and the aftertaste is long, which is one of the ration wines of many old wine friends.
Today is the winter solstice, our table should also change the pattern, these seasonal ingredients, you may wish to make for the family to eat, just to nourish and warm up the New Year!