"LiDong" means the beginning of winter, Li Dong and Li Chun, Li Xia, Li Qiu together known as the Four Li, in ancient society is an important festival. In the past, our country was an agrarian society, and people who had worked for a year took advantage of the day of lidong to take a break and reward the family's hard work for a year. The most important activity of Lidong is "filling the mouth", that is, on the day of Lidong, people will eat a lot of nutritious and delicious food and enjoy the fruits of a year's labor. In the old tradition, Lidong has the saying of "eating more 3 yellows and 3 whites, and eating less than 2 reds", let's take a closer look at it.
First, the preparation of pumpkin dumplings
1: Wash the fresh pumpkin, cut it open, remove the pumpkin seeds inside and the pumpkin peel on the surface, and cut into thin slices.
2, cut the pumpkin slices into the plate, and then add the right amount of water to the steamer, put the plate containing the pumpkin on the steaming curtain, cover the lid, steam for about 20 minutes after the water is boiled, until the pumpkin is soft and rotten, you can use chopsticks to tie it to see if there is a hard core inside, no hard core is steamed.
3, steamed pumpkin into a large bowl, with a long handle spoon back to press the pumpkin into pumpkin puree, while pressing the side of the front and back milling, until the pumpkin is completely crushed into pumpkin puree, no particles are good.
4, in the pumpkin puree add an appropriate amount of glutinous rice flour, the amount of glutinous rice flour according to the water content of the pumpkin, do not add too much glutinous rice flour at a time, while adding with chopsticks stirring, until the pumpkin and glutinous rice flour are stirred into a ball.
5, kneading into a dough by hand, the dough is smooth and non-sticky hands can be, if the sticky hands can add an appropriate amount of glutinous rice flour. Cover the kneaded dough with plastic wrap or a damp cloth and let it sit for about 20 minutes.
6: After the dough is awake, put it on the board, take a piece of dough, and arrange it into long strips.
7: Use a knife to divide the long strip-shaped pumpkin dough into small pieces of uniform size.
8: Knead each small dough into a smooth ball with the palms of both hands facing each other.
9: After the pumpkin rounds are kneaded, add water to the pot and bring to a boil, then pour in the raw pumpkin rounds, cook until the pumpkin rounds are all floating up.
10: Fish out the pumpkin rounds, pass through the cool water, and drain.
11, put the right amount of brown sugar and water in a small pot, the water does not need too much, the brown sugar water is thicker and more delicious, and the sweetness of the sugar water is according to personal taste.
12: Put the pumpkin balls in brown sugar water and cook them slightly for a while to color them.
Second, the practice of baking sweet potatoes
1, choose red heart sweet potato, the shape should be fine and grow the best.
2: Preheat the oven at 200 °C in advance, clean the surface of the sweet potato, and then put it on the baking net, which is placed in the middle of the oven.
3, bake for about 30 minutes, you can hear the surface of the sweet potatoes stirring, use chopsticks to gently insert, you can easily insert it and cook.
Third, the practice of carrot balls
1: Cut the carrots into strips, chop the green onion and ginger and mix them with the carrots.
2: Beat an egg, add salt and stir well.
3: Grasp well with your hands and add an appropriate amount of flour until the carrot filling becomes a sticky batter.
4: Form small balls by hand, put them into the frying pan in turn, and fry over medium heat until golden brown.
1. White ear sydney pear soup
1: Prepare 1 white pear, half a white ear, 30 grams of lotus seeds, 10 grams of lilies, 50 grams of rock sugar
2, with water to soak the lotus seeds and lilies, generally soaked for more than eight hours is the best, white fungus I use fresh, you can also use dry white fungus foam hair.
3, peel and pit the white pear, cut into pieces into a pressure cooker, and then add the bubbled white fungus, lilies and lotus seeds, the lotus seeds must remove the lotus heart, otherwise it will be bitter, and finally put in 50 grams of rock sugar, add an appropriate amount of water without ingredients, the amount of rock sugar can be increased or decreased according to the amount of water and personal taste.
4, use a pressure cooker to cook for about 40 minutes, cook until all the ingredients are soft and rotten, put them out to cool, refrigerate the taste will be better.
2. White radish soup
1, white radish washed, peeled and cut into thin strips, radish shredded as far as possible to cut a little thinner, too thick will affect the taste of the soup.
2: Put the vermicelli into hot water and soak in soft. Don't soak it for too long, otherwise it will become too soft, and after a while, you will put it in the soup and cook it slightly.
3: Pour the right amount of oil into the pot and sauté the green onion until fragrant.
4: Put the chopped radish shreds in the pan and stir-fry until the radish shreds are a little soft.
5: Pour water over the radish shreds, then add salt, soy sauce, white pepper, and bring to a boil over high heat.
6, after boiling water, put in the locusts and the previously soaked vermicelli, cook until the vermicelli becomes soft, the locusts can be cooked out of the pot, the locusts do not cook for too long, otherwise the taste will become old.
3. Yam cake
1, use a peeling knife to cut off the outer skin of the yam, the mucus of the yam skin may cause skin allergies, you can wear a glove when cleaning the yam.
2: After cleaning, put it on the board and cut into thin slices.
3: Cut well and spread onto a plate, then put it in a steamer, cover with a lid and turn on high heat to steam. After steaming, take out the plate, pour the yam slices into a large bowl and press the yam puree with a spoon.
4: Pour in 50g of milk, stir well with a spoon and stir well until there are no large particles.
5: Add 30g sugar, 50g flour, 3g yeast powder and stir into a flocculent form.
6, then slowly add glutinous rice flour, knead into a smooth dough, glutinous rice flour dosage is for reference only, because the size of yam and the water content after steaming are different, you can appropriately increase or decrease glutinous rice flour, as long as you can finally knead into a smooth dough that does not stick to your hands. Leave the yam dough aside for about 20 minutes without waiting until you are fully awake.
7: Take out the dough and put it on the panel, divide it into two parts, knead one of them into long strips, and cut it into evenly sized segments with a knife.
8. Pick up one of them, reunite with both hands, wrap in cheese, tighten and knead, and reunite.
9, with the tiger mouth gently press flat, do not push too hard, otherwise the filling will burst out.
10: Brush a small amount of oil in the pan, put in the wrapped yam cheese cake in turn, burn on low heat until the bottom surface changes color, gently turn over the noodles, and then use low heat to burn until the other side also changes color.
After the winter, the weather is getting colder and colder, this time to eat less than 2 kinds of red food, the first is red beans, red beans have a heat and diuretic effect, for cold and dry weather, not suitable. The second is watermelon, watermelon is used to relieve the heat in the summer, although the moisture content is very high, but it is not suitable for eating when it is cold.