The North and South Winter Solstice Joy Fight all say that the winter solstice is happy, but it's a pity that there are orphans without parents, is the winter solstice still interesting?As a traditional Foshan people, our winter solstice can still be written....I started with yesterday's worship of my parents.
Since my parents left us, I really feel like I've been an orphan. This feeling can't help but come to my heart in every traditional festival.
Yesterday was the winter solstice, and if her parents were still alive and if her mother could still do the housework by herself, she would inevitably be busy from morning to evening ......I got up early in the morning and was busy: I started soaking the glutinous rice before going to bed the night before, and then soaked the mushrooms, dried squid, dried shrimp, and dried abalone that I would use today. Then go to the market to buy fresh meat dishes, the most important of which is to buy dace and chicken, so that the store can cut the dace in advance and separate the meat and bones.
When I got home, I was busy cooking rice balls ......If you have time, you will make your own flour, and if you don't have time, you will cook the rice balls you bought in advance from the refrigerator, and first put two bowls: one bowl of respect for the ancestors, one bowl of worship for the great god of the day (blessed by heavenly officials), and the rest is the family's breakfast.
While we were still getting up slowly, my mother had already finished worshipping our ancestors and all kinds of gods, so at this time, the house would be filled with the smoke of burning paper ashes and the slight sweetness of rice balls mixed with the air.
The mother also took advantage of the fact that the incense candles in the incense burner were still burning, and ate a few rice balls in a hurry, and continued her busy housework to ......The chicken I bought in the morning was cooked chicken, which saved effort, but it had nothing to do with the white-cut chicken I raised, and it was purely a symbolic meaning of having a chicken during the festival.
The mother bought the pork bones and pork knuckles for making soup, and put the pork bones that had been chopped into pieces and the pig knuckles that were still connected to a little skin and were still intact in boiling water, and the foam was removed, and then washed with water before putting them into the soup pot, and then put in the Morinda officinalis, eucommia, five-fingered peach, Niu Dali, sand cucumber, Yuzhu, Huaishan, a few dates, and a few dried abalone soaked together, and stew them together on high heat and low heat.
After cleaning the tableware for breakfast, the candle in the incense burner was finally extinguished, and the mother went to clean up the paper ash and incense dust on the table, and took a small bowl to soak a little shredded hair. Then I went to change the water for the glutinous rice that had been soaked for a while. This pot of glutinous rice is ready to make a raw stir-fried glutinous rice today.
Mother began to prepare for today's lunch and dinner: slice the dace meat she bought in the morning, chop it into minced meat, add an appropriate amount of cornstarch, salt, and a little chopped green onion, stir, mix and set aside. Then chop the washed head and bones into sections, stir with tempeh paste, oyster sauce, raw oil, and shredded ginger, put them in a steamer, and wait for the pot to be steamed. This dish is the main dish of lunch.
Wash and soak the soaked shiitake mushrooms, squid, and dried shrimps, and then cut them into small cubes and set aside. Then find the semi-fat and lean bacon and sausage from the refrigerator, wash them separately and cut them into small dices, basically bacon 2 3, sausage 1 3. Cut the remaining bacon sausage into small pieces and set aside.
At this time, my mother finally breathed a sigh of relief, poured a glass of warm water from the kettle, drank a few sips, and looked up at the clock, it was already more than 11 o'clock in the morning. The mother put down the water cup and continued the next round of busy work: washing rice, washing rice, adding water, adding bacon, bacon segments, adding steamer (dace bones are fragmented), closing the lid, pressing the button to cook rice, and doing it in one go.
He took out the choy sum, picked the pieces, cleaned them, and set them aside, which he was to eat at lunchtime. On the gas stove, first put oil and ginger slices, heat the pot, turn to medium heat, then put the dace surimi in the pot, spread it out, flatten it, reverse the other side, and fry it slowly. After frying, let the dace cake cool on one side, and then put the previously cut mushrooms, squid, dried shrimp, bacon, sausage, etc. into the pot and stir-fry in oil, and you can scoop it up when it is cooked.
At this time, the rice on one side was almost cooked, so the mother opened the lid and picked up the steamer, observed it, put a little salt in her hand, poured a little oil, and shredded ginger into the rice, and then put the steamer again, covered the lid, and simmered until the rice was completely cooked.
Mother restarted the pot, stir-fried the choy sum, and served it to the table. When we got home from work and school, we were all doing their jobs in the noisy sound of the TV and the voices of people: pulling stools, going to the sterilizer to get dishes and chopsticks, bringing the rice cooker to the dining room, and cooking ......Mother was always the last person to sit at the dinner table. At noon, this meal of cured meat, salt and oil rice is one of the family's favorites.
When lunch was ready, my mother rested for less than an hour, and then she started to work again: the soup was cooked, the salt was added, the taste was right, and a bottle was filled in a thermos flask, and I was asked to send it to my grandfather and grandmother to ......drinkMy grandparents lived with my second uncle's family.
My mother first fried half a bowl of peanuts, cleaned the peanut foreskin, and then put oil in the pot and stir-fried until fragrant. Then clean the glutinous rice and set aside. Because today's holiday, the unit will leave work an hour early, so at 3 o'clock in the afternoon, my mother has already begun to prepare her fried glutinous rice.
The pot first boils over high heat, then pours all the glutinous rice into the pot, stir-fry slowly, and wait for the glutinous rice to fully absorb the water, and slowly become soft and fluffy. In this process, you need to constantly stir-fry, and keep soaking a little water into it, so that the glutinous rice can continue to absorb. The amount and timing of this addition are crucial, and they are also key factors in the success of the raw fried glutinous rice. Mother's success is also the result of several failures.
After the glutinous rice is cooked into rice, fry the various ingredients until it is half-cooked in advance...Dace meat, squid, shiitake mushrooms, dried shrimp...Mix them into the glutinous rice, mix well, simmer for two minutes, add chopped green onions, salt, pepper, mix well, and sprinkle fried peanuts on top.
When we rushed to get food, we were tired of the stall, and we had just finished worshipping our ancestors' mother with sticky rice and white-cut chicken, quietly drinking water, smiling and watching us make trouble.
This scene reappeared in my dream last night. The mother in the dream is still a mouthful of white and neat teeth, and the complexion of the natural white and red ......Do you know we're thinking about you guys again?