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The "Dragon" will reappear in the Spring Festival! New Year’s Eve is what I look forward to most ~ Although many people will choose to eat in restaurants now, most Shanghainese will still cook a table of New Year’s Eve at home, with cold dishes, hot dishes, soup and snacks. However, compared with the past, the New Year’s Eve dinner is somewhat different. Some dishes have quietly left the scene, and some dishes have turned out new tricks ~
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In the past, Shanghainese had to visit relatives during the New Year, and there were more people eating New Year’s Eve, so it was natural to put on a "round table". Even at home, there was an atmosphere of eating in a restaurant. The round table is a platform for Shanghai aunts and uncles to display their cooking skills, and it is also a symbol of the family’s reunion for the New Year.
Don’t underestimate this "round table", it was not available to every family in those days! Its size can show the "rising" of this family. Neighborhood can borrow it, for example, on New Year’s Eve, your home, my home on the first day, and his home on the second day … whoever cleans the "round table" today means who has guests today.
The standard for New Year’s Eve dinner on the round table is "eight cold pots and eight hot fried dishes", plus a dim sum and a pot of soup. If there are many people, you can add some cooked dishes, which is generally affordable and comfortable to eat.
Spring roll
The first dish of some people’s New Year’s Eve dinner must be spring rolls. There are two kinds of spring rolls: salty, shredded pork with yellow sprouts; There are also sweet ones, which are filled with bean paste. It can be described as a classic of Shanghainese New Year’s Eve.
In the past, the skin of spring rolls was not ready-made in the supermarket now, but was made by the old master in the food market. A pan was put on the stove, and the old master seized the opportunity to put a tough wet dough into the pot and a thin cake stuck to the bottom of the pot.
This kind of spring roll skin is sold by weight, and it is still warm to take home. One thing that children should help to do is to patiently "separate" this stack of spring rolls one by one, so as not to stick together after cooling.
The spring rolls just fried from the oil pan are golden, crispy outside and fragrant inside, and eaten with some vinegar, marking the official start of the New Year’s Eve dinner.
Lobster slices
There is a kind of "appetizer" in the past New Year’s Eve dinner, which is rare now-lobster slices.
Lobster slices are not fried, but "fried", and they are very particular about oil temperature. Generally, a few small pieces will be put into the pot to try the oil temperature, which will expand from small pieces to light pink, indicating that the oil temperature is suitable, otherwise the oil temperature will be stiff if it is not in place.
Lobster slices taste crunchy and have a delicious taste of fish and shrimp. Because dinner on New Year’s Eve is always late, adults will treat children with a large bowl of lobster slices as snacks.
However, the lobster slices are quite expensive, no wonder they were only eaten during the Chinese New Year.
Steamed eel owl
If your relatives are from Ningbo, there will be "eel owl" on the New Year’s Eve. It used to be preserved in the vegetable market, and it was taken home to dry under the eaves in the alley, which became a beautiful landscape for Shanghainese in the Spring Festival.
It is said that eel owls have a unique and fragrant flavor only when they are blown by the northwest wind. You don’t need any seasoning. Before eating, steam it in the pan, then tear it into strips and serve it with a plate of rice vinegar. The flavor is natural, and it will definitely "set the stage" on the dinner table!
At present, there are not many people who eat eel. First, pickled food is not good for health. Second, an eel weighs five or six pounds at a time, and it needs to be refrigerated for a long time to digest.
Preserved egg salad
In the past, Shanghainese’s New Year’s Eve dinner included several cold dishes that seemed a bit "fantastic" now, such as cold preserved eggs, and some people even put some floss on them.
As for why it will appear on the New Year’s Eve, I probably always have to drink some old wine, preserved eggs over old wine, and some fried peanuts, which is better than big fish and big meat ~
Similarly, there are banquet soy sauce dipped in coriander, which people who really like it like, but people who don’t like it can’t accept it at all. Dahongchang
In the past, there was a pot of red sausage cut directly into pieces to make a cold pot. Guangming Village, Dafugui, Duliufang … all the old and famous delicatessens sell them. There is also a red "film" on the outside of the intestine, which always tastes a little fragrant now.
In the past, red sausage was really one of the children’s favorite foods on New Year’s Eve, bearing the memories of countless Shanghainese’s childhood Chinese New Year! The red color looks very festive, which means that the new year is booming.
Rock sugar hoof
Rock candy hoof, also known as "sweet hoof", was once the C position in Shanghai people’s New Year’s Eve dinner. It may be that there was not much material in the past, so we always have to eat some "hard dishes" at New Year’s Eve.
In fact, the rock candy hoof is a braising method, but with more rock candy, the typical Shanghainese "sweet mouth" is brighter in color and more attractive in taste than the general braised hoof.
Some elegant families will add black fungus, longan, red dates and lotus seeds to stew for four or five hours. When the hoof is lightly poked with chopsticks, the fat and lean meat inside can be clearly seen. When bitten, it is crisp, rotten, fragrant and tender, fat but not greasy, and the soup is thick enough to stick to your mouth.
Nowadays, everyone is worried about the "three highs", the hoof has been rarely eaten, and the rock sugar hoof has withdrawn from the stage of New Year’s Eve.
Babaoya
Nowadays, there are not many people who cook babao duck at home, because it is an out-and-out kung fu dish. The difficulty lies in the "eight treasures" glutinous rice stuffed in the duck’s stomach. The number "eight" symbolizes wealth, auspiciousness and luck in China culture, and also profoundly affects the food culture in China.
Keep the duck skin intact, clean it and fill it with "eight treasures" fillings such as glutinous rice, ham, diced chicken, mushrooms and winter bamboo shoots, and add some lotus seeds, ginkgo and scallops. After five hours of cooking, the appearance is still a complete and beautiful duck, and the duck meat has absorbed the essence of the "eight treasures", crisp and rotten, with a strong taste.
Poke the duck’s belly with chopsticks, and the eight-treasure glutinous rice inside absorbs the fat of duck meat. It tastes soft and sticky, and smells fragrant ~ every bite can feel different taste and taste.
Roasted meat with water bamboo shoots
Stewed meat with water bamboo shoots is a special dish for Shanghainese. Water bamboo shoots usually use dried bamboo shoots, which are called water bamboo shoots. It may be because dry goods need water, so pork belly with skin should be chosen, and fat and thin are better.
Burn a large pot in a casserole a few days in advance until the pork belly turns into oil, add soy sauce and sugar to color. Water bamboo shoots are full of gravy, and the more they are cooked, the more delicious they are, and the pork belly is full of the fragrance of bamboo shoots. Grab a big bowl of food on New Year’s Eve, heat it up, eat and talk, and it’s full of flavor! A big pot can be eaten from New Year’s Eve to the fifteenth day of the first month.
Casserole "family portrait"
The "family portrait" is actually a assorted casserole. Generally, chicken soup is used as the bottom of the pot, and a few slices of ham and bacon are hung on the head. All kinds of ingredients are covered with a large casserole. There are egg dumplings that look like "golden ingots", venetian buns that look like "golden bricks", fish balls, meatballs, smoked fish and prawns … you can put a little into them, and then cover them with thick Sanlintang skin, with yellow sprouts as the base.
Some people will also put some fans, and a rich "family portrait" will be served on the table, pushing the whole New Year’s Eve to a climax. Even if you are full at this time, you still have to move your stomach and drink a bowl of "family portrait" soup, which is light and delicious, in order to complete this New Year’s Eve dinner. The endless family photos, the next day, add some vegetables and meatballs, and turn into a small hot pot.
"Family photo" looks like a dish, and there is a lot of preparatory work in the early stage. In the past, exquisite people made meatballs and fish balls themselves in advance, and the venetian bag was usually stuffed with shepherd’s purse. In the previous period of material difficulties, egg dumplings were made of packets of frozen eggs, and they had to be bought with egg tickets; Now the conditions are good, but many people will still cook by themselves, because they can eat the taste of becoming a monk ~
Glutinous Rice Balls in Fermented Rice Wine
Shanghainese don’t eat jiaozi during the Spring Festival, but eat small dumplings made of wine. Tangyuan has a black crispy core, which is usually eaten more during the Lantern Festival. Most of the New Year’s Eve dinners are filled with small solid balls without cores, which are cooked with fermented grains. They are sweet, moist, soft and glutinous, and the wine is full of fragrance.
Others put some oranges, apples and other fruits to make hot fruit soup. In addition, there are sugar rice cakes, which are slightly fried on both sides, crispy outside and waxy inside, and sweet with a bite.
Eight Delicacies Rice
After big fish and big meat, it is most suitable to have something sweet. This eight-treasure rice, which symbolizes the gathering of eight treasures, round and round, happiness and sweetness, has always been an indispensable sweet taste in the New Year’s Eve, and it can afford the finale of the New Year’s Eve.
In the old days, Shanghainese still loved the traditional lard eight-treasure rice best. They mixed glutinous rice with sugar and lard, put lotus seeds, red dates, preserved kumquat, longan meat, honey cherries, honey wax gourd, melon seeds, etc., and sprinkled red and green plums, each of which has a beautiful meaning.
The freshly steamed eight-treasure rice is steaming hot, sweet, soft and fragrant. When the chopsticks are poked, the red bean paste in the middle overflows, glittering and translucent and oily, and the sweet taste just soothes the greasy belly.
Now most Shanghainese will go directly to old brands such as Qiaojiazha, Wangjiasha and Shen Dacheng to buy quick-frozen eight-treasure rice. However, exquisite people will still fry bean paste at home to make eight-treasure rice and give it as a thoughtful new year gift.
Many people say that the taste of the year is weak now. In fact, Xiao Bian thinks that what is really worth looking forward to is never the New Year’s Eve itself, but the process of the family busy cooking the New Year’s Eve together, with delicious food and laughter ~
Talk. In your heart,
Source: food table, TV metropolitan area
From: "Dongli Retirement Club" WeChat official account
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