“A thunderbolt begins, and everything quietly sproutsThe arrival of the sting indicates that the spring thunder is about to sound, the plants and trees begin to sprout and grow, and the insects that have been dormant for a winter have begun to wake up from hibernation, and the vigorous spring will officially begin.
The sting is a solar term that the folk attach special importance to, because the annual sting is basically at the end of the first month or the beginning of February, that is, before and after the second dragon raises its head in the second month of the lunar calendar, the joy of the New Year has not subsided at this time, and it is time to prepare for spring ploughing, so this stinging solar term has a lot of customs and exquisiteness.
One of the most interesting customs of the stinging solar term is that everyone should use food and drink to imply the elimination of pests, because the stinging solar term is the season when insects begin to be active and germinate.
Sting and eating three fresh, not afraid of pestsWhat are the three freshnesses? When the sting comes, don't forget the old tradition
Soybeans are a traditional delicacy in the stinging season, because soybeans are rich in vegetable protein and oil, which can replenish energy to the body, and eating soybeans stinging also has the implication of frying insects to death.
Recommended recipe: Braised soybean hairtail in a can
1.Remove the gills and internal organs of the hairtail, cut off the fins and clean them, cut the washed hairtail into small pieces, wash the soybeans and soak them in water until they become soft.
2.Wipe the washed hairtail fish dry, then fry it in a pan until golden brown on both sides, and remove the oil after frying the hairtail.
3.Put the fried hairtail fish into a pressure cooker, add star anise, bay leaves, dried chilies, sugar, rice vinegar, rose wine, Yipinxian soy sauce, salt and tomato paste, and then add the soaked soybeans.
4.Add water to the pressure cooker that has not covered the hairtail, cover the pressure cooker and press until the hairtail and soybeans are soft and smooth, and then serve.
Features: Fish bones are crispy and rotten, even the thorns can be chewed, soybeans are slightly sweet with the umami of hairtail, this dish tastes better after cooling, and you can make more into the refrigerator for refrigeration and preservation at a time.
Eating pears is also a traditional folk custom, because when it comes to the stinging season, it is when the wind is dry, at this time people are easy to dry and get on fire, eating some pears can moisten the throat and quench thirst, but also relieve dryness, the key is that pears have".SeparationThe meaning of eating pears is to separate from pests.
Recommended recipe: Autumn pear lily white fungus soup
1.After the autumn pear is cleaned, peel and pear core, cut the processed autumn pear into small pieces, soak the dried lily and white fungus with water respectively, and remove the root of the soaked white fungus and tear it into small flowers.
2.Add water to the pot, put the pears, white fungus and lilies into the pot, bring to a boil over high heat, turn to low heat and simmer, and add a piece of old rock sugar.
3.Cook until the soup in the pot is thick, and after the white fungus appears gelatinous, sprinkle in a few wolfberries and then enjoy it out of the pot.
Characteristics: Fresh, sweet, soft and glutinous, pear flesh melts in the mouth.
The stinging comes to the rivers, lakes and seas begin to thaw, and it is time for the fish to feed and breed, this season will have a lot of small fish that are not big on the market, these small fish do not look at the price is cheap and small, but the taste is very delicious, and the stinging fried small fish eat has the implication of blowing up the pests to death.
Recommended recipe: Deep-fried boat dices
1.Remove the gills and internal organs of the boat clove fish, clean it, add green onion and ginger water, thirteen spices, cooking wine, salt and pepper and grasp well, and marinate the boat clove fish for about 20 minutes.
2.Put oil in the pot, when the oil temperature is hot, pat the marinated fish with a layer of dry flour into the pot, fry until the color is golden and then remove the oil, and after the oil temperature rises again, the fish will be fried in the pot until crispy, and then remove the oil.
Features: The fish is fresh and crispy, and even the fish bones are fried until crispy.
After the sting season comes, pests also begin to be active, the folk will hold some folk activities on the day of the sting to imply not being disturbed by pests, the above three fresh are good ingredients for the stinging season, you may wish to continue to eat on the day of the sting, and the picture will be smooth and safe for a year.