Eat rice cakes, high every year.
Speaking of the Chinese New Year's taste, rice cakes must be on the list.
Overseas, you can also eat rice cakes, rice cake skewers in Takamatsu Chestnut Forest Park in Japan, fried rice cake strips in Korea... There are also rice cakes with different characteristics from other countries.
△Rice cake skewers in Takamatsu-Kuribaya Park in Japan (left), Fried rice cake strips from Korea (right)
The rice cake can be traced back to the Zhou Dynasty more than 3,000 years ago, when the grain matured once a year, so it was eaten in the New Year in order to achieve a high level in the coming year.
The land of China is loved by everyone, and the types of rice cakes are rich and colorful. There are yellow rice kidney bean rice cakes in the northeast, yellow rice cakes in the northern part of Saibei, Ningbo rice cakes in Jiangnan that are famous in the world, Yiyang rice cakes in Shangrao, Jiangxi, and rice cakes in the southwest.....
However, Fujian's rice cakes are not only beautiful and delicious, but also have rich meanings, which can be described as occupying the C position of rice cakes.
So today, Xiaobian will talk to you about Fujian rice cakes and see which ones are your favorite ones.
Rice cakes can change tricks to please people's taste buds, but inside is actually a sticky solid substance made of glutinous rice, people rub it into different shapes, add edible pigments to present different colors, use different molds to make different shapes and patterns, and most importantly, set the deep connotation of New Year blessings in one: fortune, backgammon, sweetness, auspiciousness, ruyi...
Children imagine that the New Year beast eats cakes for the New Year, and the old people look forward to the rice cakes sticking out of harmony with the family; the workers eat the yellow and white rice cakes, as if they see real money and silver, and the next year is also full of confidence in making money.
The yellow kway teow is popular in the eastern Fujian area
Huang Kuang originated in the Fujian, Zhejiang, and Ganbian districts, and in the Xianxialing Mountains around Longquan, Qingyuan, Songxi, and Pucheng. Legend has it that in the autumn of 878 AD, the Huangchao rebel army marched south, passing through Xianxialing, and the army needed to cross the sparsely populated mountains and dense forests of Xianxialing for hundreds of miles. Huang Chao was worried because he was afraid of not having food on the way. One day, the nest met a woodcutter in the middle of the mountain, and when he saw that his rations were very strange, he asked him. The woodcutter replied, "Because every time I came out to cut firewood, I was in the mountains for several days, and my mother was afraid that I would be hungry, so she made rice and rice as a chinese meal." Made of rice and a shrub ash water, it can increase its fragrance and help digestion, and can be kept fresh for dozens of days without being bad. Huang Chao heard this, and was overjoyed, saying, "True heaven help me." "It was ordered to mobilize the people of the border areas to make rice and rice for the use of the army to cross the mountain." Because the Huangchao army won the hearts of the people, the people responded positively and made rice and rice to help the rebels. Since then, the rice rice is famous for being requisitioned by the rebels, and the people have renamed the rice because of the commemoration of the Huangchao rebels.
Yellow japonica, the method is a little special, before making it, you have to go to the mountain to cut special shrubs, find a broken cauldron to burn into ashes, drain its juice with clean water (commonly known as alkali), find a large wooden barrel to soak high-quality japonica rice to beige orange yellow with the juice, soak the japonica rice into the rice dumplings and steam, and then pour into the stone mortar. Seven or eight people then rubbed hard with a small pestle mallet, the pestle mallet should be used to use a smooth wooden pestle, and the japonica rice grains could not stick to the wooden pestle until the rice grains were fully melted, and then the traditional large pestle mallet was used. In order to produce various shapes of yellow rice, people also specially made "yellow rice mold", as long as the yellow rice dumplings are placed in the mold and pressed, you can press out the yellow rice cake with a pattern and the word Fushou.
Huang Kuang does not lose the taste at the same time easier to digest, the mouth will not accumulate food, the slight alkali water taste is more refreshing, less sticky.
There are many ways to eat yellow rice, you can cook it, you can also eat it dipped in broth, you can also eat it fried, you can even eat it under the hot pot, you can also eat it with sugar. In short, there are various ways to eat, thinking that the saliva is DC ah~
Blessed Southeast Rice Cake - Tortoise Kon: Not only delicious, but also good luck!
"Busy in December Chinese New Year's Eve, door to door to make rice cakes", in the southern Fujian region, rice cakes represent tradition and inheritance, which is a must-have New Year product.
Southeast rice cake is generally called "kun", kun can be used as a staple food or snack, used for the New Year's cake, is one of the most time-consuming and laborious, there are red and white points, in addition to Chinese New Year's Eve rice to eat, ancestor worship should also be placed on the rice cake. The people of southern Fujian "worship the heavens" on the ninth day of the first lunar month, and naturally there are tributes such as turtles and hair. The scooped glutinous rice flour is added to the brown sugar water and steamed in the pot, the more important the festival sweet rice is bigger, and even steaming for 10 hours is possible. The finished sweet kon can be eaten empty, or it can be wrapped in egg liquid and fried in a pan, which is fragrant and soft.
△ Red turtle kway, like many foods, is first offered to gods and ancestors during the traditional New Year festival
In addition to various koways, there are also seasoned rice cakes, accompanied by taro or radish, which are sweet and refreshing and add layering. In the dialect, radish is also called caitou, which is pronounced similar to fortune, which means that the new year's wealth is rolling in.
Minxi rice cake - sweet rice dumplings
"Not steaming sweet rice is not like the New Year, no sweet rice cake is not a gift", Hakka rice cake is called sweet rice cake (ban, the third sound)! Sweet, tough, thick and full of charm!
Sweet dumplings that have been passed down for a hundred years are indispensable in the Hakka New Year's taste, and good things such as New Year's Festivals, wedding birthdays, etc., must be steamed on a bed of sweet dumplings.
Stone ground out of the glutinous rice milk, with sugar water, knocked to the good of the heat, with the appropriate ratio, in order to ensure the toughness of the sweet basket, with banana leaves spread at the bottom of the steamer, steamed, mixed with the aroma of banana leaves, really ten miles of fragrance.
The place of this cuisine with the strongest hometown feeling in western Fujian is self-evident.
Sweet dumplings are also eaten in a variety of ways! Cut into small pieces and fry in oil, crispy on the outside, sticky on the inside, sweet and delicious, light glutinous rice aroma, full of toughness! It can also be directly steamed and eaten, sticky and sticky, fragrant, and another flavor. When the steaming is not very hard, it can also be eaten cold, and it is full of chewiness! Although a small piece of sweet rice does look simple and unpretentious, it is like the affection of the Hakka family, wrapped around toughness and perseverance.
Popular rice cake strips in northern Fujian
Nanping City is located in the north of Fujian Province, southeast of the northern section of the Wuyi Mountains, located at the junction of Fujian, Zhejiang and Gansu Provinces, commonly known as "Northern Fujian", with beautiful mountains and clear waters and a pleasant climate. It is said that the south of the water and soil to raise people, this special geographical location, breeding people's simple temperament. Rice cake strips must be selected pure late japonica rice, first soaked in mountain spring water for a day and a night, completely awaken the foam, in order to make a delicate and tender white rice cake strip or rice cake bed like a baby's face, let people want to take care of it carefully, and want to knead it twice.
Fuzhou's rice cakes --- sugar grits
Fuzhou rice cakes are called sugar rice cakes (the harmonic sound of Fuzhou dialect), and Fuzhou rice cakes are divided into four categories: one is red rice cakes; The second is white rice cake; The third is radish shredded rice cake (salty); The fourth is taro silk rice cake (betel nut taro silk kneaded into red rice cake).
Legend has it that after Wu Zixu killed himself in the late Spring and Autumn Period, King Gou of Yue raised an army to attack Wu and surrounded the city of Gusu, the capital of the Wu kingdom, and the Wu army was trapped in the city, and the cooking was cut off, and the cries of women and children in the streets and alleys were unbearable. Before he died, he said to his subordinates, "If the country suffers and the people are deprived of food, you will get food by digging three feet under the city walls." After Wu Zixu's death, his men were surrounded by the Vietnamese army, and many people had starved to death when the city had interrupted the grain, and then some people remembered Wu Zixu's words, so they went to dig the city wall, dug more than three feet deep, and sure enough, they dug up many edible "city bricks", that is, rice cakes, and won the battle. It turned out that when Wu Zixu was supervising the construction of the city wall in Gusu City, he was ready to hoard grain and prevent hunger. Since then, every household has made rice cakes every New Year's Day, and Chinese New Year's Eve rice cake soup to commemorate Wu Zixu.
The newly squeezed aroma of rice cakes, eager to let people secretly put a handful into the mouth, the newly steamed white and lovely rice cakes, without adding anything, is already a top delicacy.
But modern people have long had different cooking methods, so that rice cakes can be salty or sweet, spicy and hot pot, because rice cakes will form another flavor after absorbing other flavors. Here are a few common ways to cook rice cakes:
Seafood stir-fried rice cake
Delicious crab flavor, seeping into the soft sticky rice cake, the rich umami taste is more attractive than the crab itself, of which the pike crab fried rice cake is the most matched, followed by young people love to eat crayfish fried rice cake, fresh shrimp fried rice cake and so on.
Stir-fried rice cake with cabbage
White rice cake with emerald green cabbage, green dangling makes people can't open their eyes, if you pair it with bamboo shoots, bamboo shoots stir-fried rice cake, it is a human delicacy of "Stove King Bodhisattva reaching out".
Osmanthus rice cake
The white rice cake slices absorb the aroma of osmanthus flowers, which really makes the rice cake taste not greasy, not only the color becomes bright, but it is mouth-watering to watch.
Rib rice cake
The origin of the rib rice cake should be Ningbo, Jiangsu and Zhejiang area of the gentle style, but derived from a lot of food, the ribs and rice cakes are put into the oil to fry, and then put into the marinade back and forth a few times, the ribs crisp with tenderness, the rice cake crisp with soft glutinous, dripping with spicy soy sauce, simply beautiful.
By praying for the age.
Righteousness wins the year,
Harmonic food.
How high is the heart of the people,
Rice cake is not only a festive delicacy, but also brings new hope to people every year.
This Year's New Year, what kind of rice cakes are you eating?
Source: Minsheng Media