Pickled Laba garlic is a traditional snack of Han nationality, which is mainly popular in North China, especially in the north. This is the eating custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves. The method is also extremely simple. Put peeled garlic cloves into a sealable container, such as a jar or bottle.
Then pour in vinegar, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper. From the north of China to the eighth day of the twelfth lunar month, the atmosphere of Chinese New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic.
China traditional food "Laba garlic" will produce green pigment in the production process. Many families in our country have the tradition of making "Laba garlic". In the twelfth lunar month, garlic is peeled, washed, peeled, poured with rice vinegar, sealed in a small jar and opened on New Year's Eve to make "Laba garlic" with pleasant green leaves and delicious garlic flavor. The production process of "Laba garlic" did not see the sun, and the green color produced was not chlorophyll, but garlic green pigment.
Laba tofu
Laba tofu is one of the traditional snacks of Han nationality in yi county, Anhui Province, and it is a holiday custom. On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will bake tofu, which is called "Laba tofu" by the people.
On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu from tender small soybeans, cut into round or square blocks, then smear salt water, dig a small hole in the middle of the upper part, add a proper amount of salt, and bake it slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba tofu.
The finished product is yellow as jade, soft at the entrance, salty and sweet, and fragrant and fresh. If shrimp and other ingredients are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with straw rope to dry. You can pick it when you eat it, and it won't go bad or taste for three months. You can eat it alone or stir-fry it with meat. When people in Yixian entertain distinguished guests, they also carve them into animals and flowers, pour sesame oil, mix with seasonings such as onions, ginger and garlic, and make them into cold dishes, which becomes a feast.
20 19 what does Xiao Han eat? What does Xiao Han eat everywhere?
Laba noodles
Laba noodles, seasonal food for Laba Festival. Traditional local pasta is popular in Guanzhong area of Shaanxi Province. In Chengcheng area in Weibei area of Shaanxi Province, porridge is generally not drunk on Laba Festival. On the morning of the eighth day of the twelfth lunar month, every household eats several bowls of laba noodles.
Noodles and various beans (red beans) are used as raw materials, and the noodles need to be made into leek leaves (noodles with the same width as leek leaves) for use; Red beans are soaked for one night in advance, and soup is made on the day of Laba. When the water boils, turn to low heat until the red beans are cooked, and cook the noodles on medium heat. At the same time, the cooked oil will stir-fry chopped green onion. After the noodles are cooked, the chopped green onion oil will be poured into the pot.
Rabbah ate noodles this morning. The important thing is that there are meat bumps and tofu tintin, which can be described as a big meal. What I'm afraid of is that my mother said Laba should eat eight bowls. In the past, in order to eat eight bowls, my mother stamped her feet and shouted that she only needed one chopstick, so she didn't add up. Of course, you can't eat eight bowls in any case, because once you eat them, you can't help the temptation of frying pepper. In order to conform to the custom and retrieve the memory of Laba noodles when I was a child. Bian Xiao bought materials and cooked a bowl of laba noodles. There is a lot of oil, no family around, and I can't eat the taste of becoming a monk anymore.
What do you eat in the small cold solar terms around the country?
1, Nanjing Chicken Soup
Old Nanjing also has the habit of eating a chicken and an egg every September, so on this chilly day, chicken soup and eggs are indispensable on the table of the citizens. It is said that most of the nutrients in chicken bones and chicken will be dissolved in soup and easily absorbed by the human body when boiled slowly with slow fire. It is a good product for invigorating qi and enriching blood in winter and contains a lot of calcium.
Stewed hens, with some health care materials will be better. Put whatever you have at home, such as red dates, lotus seeds, medlar, longan and so on. Can also be paired with mushrooms, yam, cordyceps, or scallops and seaweed. It tastes delicious and peaceful. Simmer for 2-3 hours, then skim off the grease. Eating and drinking chicken directly, making hot pot soup base, or cooking noodles with chicken soup in the morning are all good.
2. Guangzhou glutinous rice
Traditionally in Guangzhou, Xiao Han eats glutinous rice in the morning. In order to avoid being too glutinous, it is generally 60% glutinous rice and 40% fragrant rice. Chop bacon and sausage, stir-fry peanuts, add some chopped onions and mix in rice.
Glutinous rice means warm, and it is warm from the beginning of the year to the end of the year. Because the sugar content of glutinous rice is higher than that of rice, it feels warm all over after eating, which is conducive to driving out the cold. Theoretically speaking, glutinous rice has the effect of tonifying the middle energizer and benefiting qi, and it is most suitable to eat glutinous rice in cold season.
mutton
3. Tianjin soybean sprouts
According to "Miscellanies of Jinmen", there was a custom of eating soybean sprouts in Tianjin in the old days. Soybean sprouts are a specialty of Tianjin, made of Chinese cabbage buds. In winter to the future, cut off the stems and leaves of cabbage, leaving only the heart of cabbage, about two inches from the ground, covered with manure, airtight. After half a month, it is crisp and tender, which makes up for the shortage of vegetables in winter.
4. Old Nanjing vegetable rice
Little cold solar terms, old Nanjing pays attention to eating vegetable rice, and its source is estimated to be related to the cold weather. The so-called vegetable rice is to fry vegetables and rice together, and add bacon, sausage, ham and diced salted duck. Among them, short-legged yellow duck and salted duck are famous specialties in Nanjing, which are very distinctive in Nanjing.
In the past, these seemingly ordinary things were only enjoyed by people with rich family conditions. People with poor economic conditions are unwilling to add meat, so they bury a spoonful of lard in the vegetable rice. At that time, there was not much oil and water in food at ordinary times, so "lard bibimbap" tasted particularly fragrant.
5. Mutton
A slight cold marks the beginning of the coldest day of the year. In the slight cold season, the daily diet of residents is mainly warm food, such as mutton and dog meat, among which mutton soup is the most common. Some restaurants also provide mutton soup with angelica and ginger, and some traditional winter mutton dishes reappear on the table. In this dry and cold day, we should do more outdoor sports, be calm, optimistic, calm and have fun.
"Slight cold" is the coldest time of the year, and people are easily attacked by the cold. The quickest and most effective way to resist the cold is not a cotton-padded coat, but a bowl of steaming mutton soup. Mutton is the most cost-effective warm tonic food. If mutton is cooked with angelica, yam and carrot and seasoned with scallion and ginger, it is recommended to eat it once a week, which will not get angry and warm winter.