<h1 class = "pgc-h-arrow-right" > is almost to February 2, try to make your own stew at home, there is no mung bean starch at home, so use corn starch to make, the taste is good. </h1>
February 2 "Dragon Raising" is a traditional festival in China, also known as Spring Dragon Festival, Spring Ploughing Festival and so on.
As the old saying goes: "In February, the second dragon looks up, and the big warehouse is full of small warehouses."
From February 2, the weather gradually warmed, everything recovered, the rain gradually became more, and spring ploughing began.
As early as the time of the ancient Fuxi clan, every year on the second day of February, "the imperial mother sent food, and the royal driver personally cultivated".
In the Tang Dynasty, February 2 was used as a day to "welcome the rich", and on this day, it was necessary to eat some snack-like foods.
In the Yuan Dynasty, the "Dragon Heads Up" on the second day of February was clarified, and the Yuan Dynasty scholar Xiong Mengxiang's "Zhi of Jingjin" is the earliest special chronicle of Beijing, which includes the record of the second dragon looking up in February: "February two, called the dragon looking up".
The Ming Dynasty essayist Liu Tong's "Imperial Scenery and Material Strategy" records: "On the second day of February, the dragon raised its head, fried the New Year's Day sacrifice cake, smoked the bed kang, yue, smoked insects; it is said to lead the dragon, and the insects do not come out." ”
The food eaten on February 2 is related to the "dragon", eating large cakes or spring cakes is called "eating dragon scales", eating lanterns is called "eating dragon eyes", eating noodles is called "helping dragon whiskers" and so on.
So, what are the food customs on the second day of February in Tianjin?
Tianjin people should fry the braised seeds on the second day of February and stir-fry the vegetables.
When I was a child at my grandmother's house, my grandmother made stews by herself, poured water into the pot, boiled water, and then added mung bean starch to the bowl, and then mixed it with water, waited for the pot to open, poured the mung bean starch water into the pot, kept stirring, boiled until viscous, poured into a small basin smeared with a layer of cooking oil, waited for it to cool and solidified the stew, and when it was cooled and solidified, the stew was ready, the next day, cut the stew into pieces, add a little oil to the pan (the oil can not be too much), flatten into a piece of small stew, fry until browned (Tianjin dialect to fry out of the ga, looks very much like dragon scales, Tianjin people say that the second of February frying stew is called fried dragon scales), put it out, drizzle with sesame paste, then add the right amount of vinegar, sprinkle with garlic paste, and fry the stew to make it.
In fact, there are stews in many places, but the ingredients and methods vary from place to place, as shown in the following figure:
Today I'm going to share how to make stews. I didn't find mung bean starch at home, but I usually have corn starch for cooking at home, so I use corn starch to make stews:
【Preparation steps of stew (cornstarch version)】
1. Prepare 100g cornstarch, use 100ml of water, and mix the cornstarch well. (The ratio of corn starch to water is 1:1, be sure to mix well, there can be no knots Oh)
2. Pour 320 water into the pot and bring to a boil over high heat.
3. Turn high heat to low heat, then pour the adjusted water starch into the pot, pouring on one side and stirring at the same time.
4. When stirring is relatively viscous, turn off the heat.
5. Continue stirring until the stirring does not move, pour in 35g of boiling water. (Be sure to pour boiling water, pour cold water, it will not be easy to solidify after cooling the stew), continue stirring.
6. Prepare a small bowl with a layer of cooking oil on it.
7. Stir in a pot and pour into a bowl. Let cool and let stand in a cool place for 5 hours.
8. Buckle out the stew and cut into pieces.
9. Add an appropriate amount of cooking oil to the pot, put in the braised pieces, fry slowly over low heat, pay attention to turning over, fry out the gad can be put out.
10. Drizzle with sesame paste, garlic paste, vinegar, you can also add soy sauce, shrimp oil, etc. according to personal taste.
In fact, at home mung bean starch, corn starch, sweet potato starch, etc. can be stewed, it is recommended that everyone adjust the water starch, the ratio of starch to water is 1:1, and then boiling water in the pot is recommended to be 3 times the starch, and then pour water starch to stir, according to the situation, in the choice of adding an appropriate amount of boiling water to stir, pour into the container to cool, you can do a good job of stewing.
In Tianjin, february 2 also to stir-fry the dish, if there are mung beans at home, you can make your own mung bean sprouts Oh!
【How to make mung bean sprouts at home】
1. Wash the mung beans and soak in hot water for 24 hours.
2. Tie the whole bottle to the hole, and the bottom of the box is full of holes. (Burn the needle with fire, just prick the hole, use pliers to pinch the needle, or not hot hands)
3. Put 4 layers of mung beans in the bottle, and then wrap it with cloth, do not see the light, put two layers of mung beans in the small box, cover the cloth, do not see the light. (Don't see the light, or the color of mung bean sprouts will not look good)
4. Hold a small plate or bowl below.
5. Rinse with water every morning and evening.
In 6.7 days, the mung bean sprouts are ready.