Concubine Chef Youxi: Lord, Master, stop

Chapter 231

Mi Xiaoye listened attentively to Su Ziling talking about the customs of Dashang's New Year's Eve, and suddenly felt that this kind of New Year's Eve was considered a full-fledged New Year's Eve.

In the midst of a busy meal, the lively New Year is coming, and the most anticipated and important thing in the New Year is the family reunion dinner.Amidst the sound of firecrackers, the whole family sat together to bid farewell to the old and welcome the new.

According to the traditional habits of the Dashang people, the food for the New Year’s Eve dinner is very particular, usually including wontons, dumplings, long noodles, Yuanxiao and so on.

Mi Xiaoye heard from Su Ziling that eating wontons during the New Year took its original meaning.Legend has it that Pangu created the heavens and the earth, making "the light and clear air that floats upwards form the sky, and the heavy and turbid air that condenses downwards forms the earth." After ending the state of chaos, there is a universe in all directions.Furthermore, it takes the homonym of "wonton" and "huntun", which means full of food.

Dumplings are one of the most wonderful traditional foods. They are also called flat food or boiled dumplings in Dashang.In Dashang, the habit of eating dumplings has spread to remote areas of Dashang.Dumplings are homophonic for "Jiaozi", which means the coming of the new and the old.

Dashang likes noodles, and it is also a paradise for noodles. In Dashang, soup noodles are called soup cakes, just like the duck flower soup cakes made by Su Ziling last year. Now Dashang has started to roll noodles with chopping boards, and gradually there are long noodles and short noodles. , dry noodles, vegetarian noodles, meat noodles...

In many places, some non-staple food is served with the New Year's meal, in order to make it auspicious.Eat jujube (spring comes early), persimmons (everything goes well), almonds (happiness comes), tofu (family portrait), three delicacies (Sanyang Kaitai), peanuts (immortality), rice cakes (niannian High)...Of course, the variety of New Year's Eve dinner is even more abundant, such as chicken, duck, fish, delicacies from mountains and seas, for most people, the best dishes that can be seen in a year are put on the table.

Many people in Dashang are very fond of flattery.In modern times, Mi Xiaoye often sees merchants using various homophonic titles to win favors, and Mi Xiaoye suddenly wants to catch up with the trend.

For the New Year’s Eve dinner, the whole family (although there are only three of them) is reunited, and naturally they also have to eat a table of good noodles, so as to live up to the hard work of this year.

This year's New Year's Eve dinner, as usual, Mi Xiaoye came to clean up. Su Ziling was very relieved to see Mi Xiaoye busy in and out.

The food eaten during the Chinese New Year naturally represents auspiciousness, a symbol of a new year and a new atmosphere, and everything will go smoothly in the new year.Therefore, Mi Xiaoye prepared a table of auspicious dishes, and named it "Long Time Banquet".

The first dish is called "Five Blessings". First, Mi Xiaoye washes the Chinese cabbage, cuts it into large pieces, fry it with lard until soft, and then put it into the stew pot; then cut the pork belly into strips, cut the squid into flowers, and then scald it for a while. Take it out, wash the sea cucumbers, remove the fishy smell first and then cut into thick slices, boil the ham first and then take out the slices.After finishing these, Mi Xiaoye removes the stems of the soaked mushrooms, puts all the ingredients on the Chinese cabbage, adds salt and pepper, puts them in a stew pot and steams them for nearly half an hour, and finally cuts off the legs of the prawns Take it out after scalding, put it in a cup and steam it again.

Again, it is Mi Xiaoye's favorite "Sanyang Kaitai". Cut the pork belly, squid, pork tendon, and chicken legs into pieces, and pack them up for later use.Then soak the bamboo fungus until soft, cut into pieces, cook the lettuce and cut into strips.After the preparations are done, put the pork belly, squid, chicken leg, pork tendon, and abalone in a casserole, add salt, sugar, pepper, add bamboo fungus and bamboo shoots, and simmer for two sticks of incense over low heat. Cooked soft and delicious.

(End of this chapter)