Today is the first day of the Lunar New Year, the director on behalf of all the foodie research institute's little brothers and sisters wish everyone a happy New Year! In the new year, every day a good appetite, eat more and not be fat, the body is sticky, and it is safe and secure
After eating dumplings for a year, on the first day of the New Year, let's talk about the food dumplings that can never be bypassed in the northern New Year!
Dumpling 丨 flickr / Ruocaled
01
Not as good as dumplings
/ Since ancient times /
Dumplings are said to originate from the ancient "horns", is the Southern and Northern Dynasties or Tang Dynasty, evolved from the "Yanyue-shaped wontons", the original wontons and dumplings are no different, in the later gradually distinguished, in the famous "Qingming River Map", there are stalls selling horns, indicating that in the Northern Song Dynasty horns are a very common food.
There is a saying in old Beijing: "Delicious but dumplings, comfortable but upside down." This shows the beijingers' love for dumplings. In the north, no matter how noble or low, dumplings are regarded as delicacies. In the Beijing native language, dumplings are not called dumplings, but are called "boiled dumplings", which may be a Manchu transliteration.
Dumplings 丨 flickr/Alpha
In the northern region, there is a habit of making dumplings Chinese New Year's Eve night and eating dumplings on the first day. In the past, dumplings were not an easy food for the average family, so it was only on other festivals that the family could eat a meal of dumplings. As a post-80s, I still have some impressions left by the era of material shortage, at that time, unlike now, I wanted what I wanted, almost all the materials were distributed according to the plan, such as you buy noodles and buy meat, it is not enough to have money, you have to ask for food stamps and meat tickets, at that time, it is a very happy thing to eat a meal of dumplings, even if you eat ten meals of eight meals of dumplings, you will not be bored. But now, due to the abundance of material life, dumplings are nothing.
Now as long as you want to eat dumplings, you can eat pixabay at any time
Eating dumplings at home is not just a meal, but often a collective cooperation of the whole family. In old Beijing, a family will have a lot of people, when preparing dumplings, everyone will work together to divide labor and cooperate, especially Chinese New Year's Eve night dumplings, often the whole family men, women and children are all on the battlefield, you come and noodles, he comes to roll the skin, uncles and uncles chop stuffing, seven aunts and eight aunts knead, new daughters-in-law cook dumplings, children eat dumplings, the family is happy and harmonious. Generally, when making dumplings, a copper coin will be put in the filling, and as it is cooked in a large pot, it is thought that whoever can eat it will have good luck for a year.
The family makes dumplings together
When making dumplings, the first thing to pay attention to is the dumpling skin. The noodles used to wrap the dumpling skin must be soft and hard, generally between the noodles used to make cut noodles and the noodles used for flapjacks, you need to eat more noodles for a while, and cover them with a damp cloth when you make the dumplings to prevent the dough from being too dry and cracked, so that the dumpling skin made of noodles can have toughness and bite the head.
Rolling out requires a slightly thicker center and a slightly thinner edge
When wrapping dumplings, use your fingers to pinch them little by little, so that the dumplings are a yuanbao type. Another method is "squeezing dumplings": put the filling in the skin of the dumplings and clench your fists. The advantage of this method is that it is wrapped quickly, but it is not popular with people, such as Mr. Liang Shiqiu, who believes that such dumplings: "Boiled out one gnocchi after another, useless." "In addition to the white noodles of wheat, the skin of dumplings is also made of white noodles mixed with soba noodles, elm noodles and other noodles, which used to be nothing more than because of the lack of materials, which can save some grain, but now it tastes different."
Yuanbao-shaped dumplings 丨 flickr/atsix
In the 1980s and 1990s, dumpling machines appeared, and some restaurants in various places operated "mechanism dumplings". When I was a child, my home was outside the front door, and there was a state-run restaurant "Jingchun Dumpling Restaurant" in Xianyukou, which sold mechanical dumplings. But the mechanism dumplings do not dare to compliment, the thick skin filling is less, the taste is still very poor, and the family does not like it.
02
The soul of dumplings
/ Dumpling filling, each with its own excitement /
Dumpling filling can be said to be the soul of dumplings, the traditional mainstream dumpling filling is nothing more than pork, lamb beef, added onions and leek fennel, etc., Beijing dumplings will generally be mixed with sauce, so that dumpling filling will have a sauce flavor. Of course, as long as you like, you can chop up anything to make dumpling filling, including but not limited to radish, white radish, cowpeas, lentils, Chinese cabbage, Chinese cabbage, celery, cabbage, prawns, crab meat, eggs, duck eggs, sea cucumbers, abalone, mackerel, Pippi shrimp, lao gan mama, durian, stinky tofu (??? ), Sugar Gourd (fog... That's what only you can't think of without dumpling skin.
Dumpling skin can wrap everything
Dumplings from all over the country also have their own characteristics.
Tianjin dried bean dumplings. Dried bean residue is the scrap for fans, and the bean juice in Beijing is what comes out after this thing is fermented. Dried bean residue first sautéed with mutton oil, and then add some cooked soybeans, make filling, this kind of dumplings are not steamed nor boiled, do pot paste is the best, now the market has basically not seen.
Okara 丨 flickr / Kenming Wang
Jiaodong seafood dumplings. Jiaodong offshore, rich in all kinds of seafood, used to make dumpling filling is also logical, seafood stuffing is the first choice of mackerel stuffing dumplings, in addition, cuttlefish filling, pippi shrimp filling, crab filling, etc. are fresh and delicious. Mr. Liang Shiqiu once recalled that once in the Shunxing Building in Qingdao, finally put on a bowl of dumplings, dumplings only inches, is made of yellow fish and leek yellow stuffing, soup is made of clear thick chicken soup, at that time everyone was full of wine and rice, but after tasting it felt very fragrant, or eat well.
Freshly eyebrow-raising mackerel dumplings | shanghai.lotour.com
Tohoku dumplings. Northeast cuisine gives people the feeling that the amount of large flavor is enough, the same is true of the dumplings in the northeast, the general northeast dumplings are thin skin filling, the size is also extraordinary, especially the dumplings stuffed with sauerkraut, sauerkraut chopped and mixed with fat pork, wrapped out of the dumplings bite down, sauerkraut unique sour taste accompanied by the aroma of pork is addictive.
Eat sauerkraut dumplings can not be dipped in vinegar, otherwise too sour | bean fruit food network netizens eat watermelon with a spoon zoe
There is also a famous "old side dumpling" in the northeast, this Shenyang's time-honored brand is said to have been founded in the Qing Dynasty Daoguang years, the characteristics of his family is that the filling is simmered: fat and lean according to a certain proportion of mixed meat stuffing, and then add broth and various spices, mix well after wrapping dumplings, sautéed stuffing because the fat meat in the oil is sautéed out, the dumplings wrapped out are fat and not greasy, smooth and smooth, full of taste.
Signature stuffing and special ice flower |youimg1.c-ctrip.com
Shanxi sour soup dumplings. Sour soup dumplings are the most distinctive of the dumplings I have ever eaten, as the name suggests, this kind of dumplings are with soup, the soup is also added with vinegar, this acetic acid with slight sweetness, plus oil spicy seeds, butter and other condiments, strong Qinchuan flavor.
This soup is delicious enough| Bean Fruit Food Network netizen Liliumlys
Sichuan bell dumplings. The land of Bashu is rich in ancient products and is known as the country of Heavenly Palace, and the cuisine here is also very rich and distinctive, and the dumplings are the specialties of this Bashan Shu water. Dumplings are heretical in dumplings and are topped with chili oil and compound soy sauce and garlic juice (aren't the dumplings all dipped in their own seasoning?). But after tasting it, I found that looking at the red and shiny chili oil taste completely different from the home fried chili oil, although there is a spicy taste but so soft, and through the fragrance of the pepper, and finally there is a trace of sweetness, completely unexpected, after eating dumplings, you can buy a crispy pot to dip the rest of the spices to eat.
Zhong Shui Dumpling 丨 Flickr / Annilove
Guangdong crystal shrimp dumplings. The crystal shrimp dumplings in Cantonese cuisine are common dim sum in Cantonese tea houses, which can be said to be the dumplings with the highest appearance value, the crystal clear dough skin is thin and sticky, the fresh shrimp meat plus refined pork is stuffed, I first ate it and sighed that the dumplings could be made so beautifully, a bite down, the umami taste of shrimp and pork in the filling was like gushing out, flowing into my mouth...
There is also a kind of fish dumpling in the Chaoshan region, which is chopped into minced meat with eel meat, rolled into thin slices to make skin, stuffed with fat and lean pork chopped into minced meat to make filling, wrapped out of the dumpling appearance such as white jade, thin skin can see the filling, delicious and fragrant, tasted and never forgot.
Shrimp dumplings 丨 pixabay
Nantong, Jiangsu Province, there is a kind of hibiscus dumplings, this kind of dumplings and our common dumplings are very different, not with the skin, but the herbs leaves washed with warm water to make the dumpling skin, with osmanthus bean paste as the filling, wrapped dumplings wrapped with egg whites and flour out of the paste, fried in the pan.
Now mrs. too rare, found a very old photo 丨 "Chinese Snacks"
Winter melon dumplings are traditional snacks in Huizhou area, is a kind of steamed dumplings, the filling is very exquisite, the use of fine pork, mushrooms diced, high-quality ham cut into minced, winter melon after cooking is also diced, together with cooked lard fried and hooked, and then add onion ginger minced sesame oil mixed with filling; the dough and noodles need to be steamed with warm water, dumplings wrapped in a crescent shape on the pot steamed. The winter melon dumplings are mixed with the fresh aroma of ham, shiitake mushrooms and sesame oil, and the flavor is rich, tender and delicious.
This is a winter melon stuffed steamed dumpling that is not made according to the traditional method 丨 bean fruit food network netizens dream of it
Hunan has a kind of glutinous rice dumplings, and the general dumplings are not the same, do not use wheat flour, with glutinous rice ground into flour to make the skin, the filling is made of fresh pork, more green onions and white pepper powder, wrapped into a dumpling type and then fried in tea seed oil, glutinous rice dumplings are crisp on the outside and glutinous on the inside, the filling is tender and slightly spicy.
There is also a kind of red heart dumplings are more special, red heart dumplings dough skin is made of flour, filling without meat or vegetables, but with glutinous rice flour and brown sugar made of red powder and filling, dumplings with rapeseed oil fried, yellow on the outside and red on the inside, crisp on the outside and soft on the inside, yellow on the outside and red on the inside, sweet and delicious.
In addition to wrapping dumplings with glutinous rice peel, it can also be wrapped and sold, and it does not need to be fried, steamed to 丨dou fruit food network netizen Ying Er 6
Zhejiang lotus flour dumplings are a specialty of Haining County's Jiaoshi Town, the shape of this dumpling is more "non-mainstream", many dumplings are yuanbao shape or crescent shape, and the shape of lotus flour dumplings, the elderly people say that it is "chicken crown flower" shape, but I think it is the shape of the sugar triangle with a grain. Lotus flour dumplings are also a kind of "sweet dumplings", the filling is red bean paste mixed with caramel, plus salted osmanthus flowers, pork plate oil, walnut meat, etc., wrapped dumplings on the pot steamed can be eaten, lotus flour dumplings thin filling, glutinous as rice noodles, oily and sweet.
There is a kind of six-joy dumplings, the shape is unique and the taste is special, the filling of the four-joy dumplings is pork, chicken, sea cucumber, prawns four raw materials chopped and mixed, after the four-joy dumplings are wrapped, there are four small holes in the outer skin, in this hole are placed ham, mushrooms, steamed cake and sea rice and then pinched tightly, and then steamed under the pot, so that eating a dumpling will have 4 flavors.
The opened four joy steamed dumplings
In "China Little Master", Master Xie Lu, the pastry chef of Shanxi, came to Liu Pleixing to test, and once made four kinds of stuffed roasted wheat, which should be the inspiration obtained from the four xi dumplings.
Small when the home of the golden section burned
03
The best taste of dumplings
/ Is the taste of home /
I've eaten many kinds of stuffed dumplings, but I think the only two fillings that are most distinctive in flavor are lamb crab filling and lantern red filling.
The lamb and crab stuffed dumplings, which I used to eat at a Hui uncle's house, were filled with fatty lamb, dahe crab meat, minced green onion and ginger, salt, sesame oil and white wine, and mixed with a little sloppy vegetable (purslane), which was particularly delicious to eat.
Lantern red refers to the bian radish, because it looks like a big red lantern so named, radish rub silk blanched water into a fine filling, with a cloth to squeeze out the water, and then add salt, minced onion and ginger, meat filling and even stuffing, this dumpling filling is very soft and meaty, eat up with the unique flavor of radish, let me love very much.
Bian radish 丨 bean fruit food network netizens fan butterfly edge
If there are the best dumplings in the world, it must be wrapped in my own home, because this is what I grew up eating, it is a taste, it is also a kind of miss, it is also a kind of attachment, as a person who has walked through more than 230 cities across the country, I always feel that the taste of home is my favorite. Friends, if you have time, take the time to go home and eat the meal made by the elders of the family, I believe they will be very happy.
Figure 丨 pixabay