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It should not be unusual, and there may be different flavors of noodles in different places. But my family's noodles that I only eat on the first day of the new year are a little special. The time is special, it must be eaten on the first day of the new year, and it is only eaten on the first day of the new year; In terms of special practices, the practice of Zangzi is completely different from the practice of local Zangzi in Sichuan.
I never thought about why before, but later, I slowly realized that maybe this is the customs and flavor of the ancestors' ancestral hometown. It is rumored that there is a saying that "Huguang fills Sichuan" in ancient times, maybe a few generations ago, my ancestral home should not be Sichuan, and there is no way to know the specific **, and the genealogy has not been seen. However, from Zangzi's approach, we should be able to roughly know which region it is, and I estimate that it is more likely to be the north of the Yangtze River.
My family's recipe for the first day of the Lunar New Year is not complicated, and I understand that it should be a chowder bean flour soup paste. It is to chop the chicken offal and lean pork for the New Year, fry it in hot oil, add a small amount of chicken broth, an appropriate amount of water to boil, and then add some small tofu cubes and the like, and then pour it into it with the soybean flour soup mixed in advance, then add the adjusted egg white, and stir it into a clear soup paste, and boil.
The paste-like dumplings are smooth and refreshing, fragrant and delicious, and the egg flowers are distributed in the paste-like colloid, which is full of beauty, and it can be said that the color and flavor are complete.
Of course, I don't know much about this kind of practice, which is similar to the flavor of that place now, so it depends on whether friends know it?