The Spring Festival is approaching, and the flavor of the year is getting stronger.
To talk about the New Year. What the Chinese are most looking forward to is the Chinese New Year's Eve dinner that day.
Chinese New Year's Eve dinner, reunion dinner.
This is one of the "rituals" we look forward to the most.
Chinese New Year's Eve dinner, as the highlight of the Spring Festival.
It is an important time for every family to welcome the New Year.
It's not just a meal, it's an emotional sustenance.
It is the embodiment of the taste of home and the good expectations for the New Year.
Today, we will open a new chapter in the series of "Hometown Taste, One Table of New Year's Flavor".
Take everyone to understand our Chinese New Year's Eve dinner in Liaocheng.
This article walks into Chiping's "Sea 28 Banquet".
The adobe stove was stacked with tall steamers, and the benches were stacked with dishes piled high. In the symphony of pots and pans, bowls of fragrant meals are served to the table, which is the "Hai 28 Banquet".
The mouth of the bowl is seven inches, called the sea bowl. The atmospheric and calm shape of the vessel makes people feel the kindness and hospitality of the host. The seven-inch bowl is filled with delicacies, and 34 distinctive rural flavors are piled up on the table of the Eight Immortals, rising with sweetness, which the locals call "Hai Erba Banquet".
The debut of the "Hai 28 Banquet" must have a festive event as the background, which is the attention of Liaocheng people. The old man's birthday celebration, marriage post (engagement ceremony), in-laws and other grand scenes, must be accompanied by the "sea 28 banquet". After more than 100 years of ups and downs, the "Hai 28 Banquet" has been "active" in the people, and this fireworks are vivid and full.
The dishes of the "Sea 28 Banquet" banquet are famous for their large quantities, and "sea" means big, and the large bowls like pots are called sea bowls in the countryside. The second is the double entendre, that is, "sea two" and "two eight". As the name suggests, "Hai Er" means two sea bowls, commonly known as "large pieces". "Twenty-eight" means eight wine dishes and eight meals.
The dishes of the "Hai 28 Banquet" are quite rich, with large pieces with bells, four sweet and four salty, and two meat and two vegetarian vegetables for sweet and pickles. The sweet ones should be made into "yo-yo" or shredded, and the salty ones should be made with color matching and flavor adjustment. The latter "eight" pays attention to affordability, there must be vegetables and soups, can be eaten and drunk, hot and hot, and eat comfortably.
The order in which the dishes are served is also particular. When drinking, serve a "large piece" first, and then follow four small bowls in two parts, each time the two bowls must be one sweet and one salty, one meat and one vegetable.
Praying for blessings, praying for peace, praying for heirs, is the main axis of rural folk psychology, borrowing the joy of marriage and birthday, and the analogy symbol is a convenient channel to meet this main axis. Since the 28th wine banquet in the countryside is an important banquet for folk celebrations, it naturally has a colorful and dazzling exquisiteness and saying.
On the "Hai 28 Banquet", the most distinctive dish is this cauliflower ball, which is mainly made of fungus, secret ham, egg yolk and egg white. After evaporating over and over again on the stove, until the water and oil inside the meatballs are evaporated, this dish is ready, and interested friends can also follow our tutorial to make delicious cauliflower balls!
Ingredients: Mixed meat, egg yolk, diced ham, fungus, egg white.
Excipients: green onion, ginger, peppercorns, sesame oil, starch.
Step 1: Penetrate the diced meat with egg whites.
Step 2: Steam the egg yolk into a chicken cake, then steam and cut into cubes.
Step 3: Add diced homemade ham, chop the fungus, add green onions, ginger salt, peppercorns, a small amount of starch, and stir well.
Step 4: Add egg whites to form a sticky batter.
Step 5: Knead the batter into the shape of balls, place them on the steamer one by one, and steam for 90 minutes, from making to steaming without putting a drop of water.
Step 6: After the first time out of the cage, wait for the meatballs to cool in the porcelain bowl, put them in the cage drawer and continue to steam for 4 hours, pour out the oil soup after the cage, and pour the fresh soup again, which can be put on the plate.