On February 21st, the second day of the second month of the lunar calendar, "dragon raises its head". Tianjin people pay attention to "fried stewed son", also known as "fried dragon scales". It gets up as soon as possible to bless the harvest.
Braised rice is a special snack in the north. The raw materials and tastes of stewed rice are different in different regions. Tianjin stewed rice is made with very fine mung bean starch.
Xin Moting, the fourth-generation inheritor of the "Xinji" stew making technique intangible cultural heritage project, said that the production process of stew is not complicated. First, high-quality mung beans are soaked in water, then broken and separated, and then put into the secret recipe handed down by the family. Stir the "old root" evenly, let it stand for a period of time to become mung bean starch, then put the mung bean starch evenly mixed with water into a large iron pot at about 80°C, stir slowly, and control the heat, the heating and stirring process needs years of accumulation Only with experience can you accurately judge the timing of the pot, and then the steaming stew is completed.
With the changes of the times, as a traditional snack, stews have gradually got rid of the "constraints" of festivals. Spicy stews, special sesame sauce stews, and "mash-and-match" stews with various late-night delicacies allow diners from all walks of life You can have a bite.
Nowadays, the legend of punishing the "lazy dragon" is seldom mentioned, but a folk tale can be turned into people's love for what is under their feet?
Liandi Naxie Picture and Huan No. 4?
?
Save?
Morning rabbit cavity Jue Zi?
ィ?
moat?
?
Mu Gua lottery?
Corridor yellow?
≡Chen Tear 5 Ping Huan# ㄍ梨被 (Wang Junyan, Tang Runqing)
Editor in charge: [Liu Xingchen]