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Cultural connotation and practice of Bayu dumplings

It is believed that many people like to eat dumplings, and there are many kinds of dumplings, but how many people have eaten them? Bayu dumpling is a delicacy, mainly made of Bayu and so on. Every part of Bayu dumpling contains Chinese culture, is a necessary delicacy for every family at 30 nights, and expresses people's yearning and demand for a better life.

The cultural connotation of Bayu dumplings

The cultural connotation of Spanish mackerel dumplings

China's food culture is broad and profound, with a long history. In particular, what some festivals and solar terms eat has many implications and stresses. There is a folk saying that "the winter solstice is not good for dumpling bowls, no one cares if the ears are frozen off", "the first two sides of the dumplings in the first day of the lunar new year, and the third half of the dumplings go around the pot.". Jiaozi has a history of more than 2600 years in China. According to a lot of data, it has a history of hundreds of years, from "prison pill" to "Jiao Er", and finally called "Jiaozi" because of the mispronunciation.

Qingdao people seem to have a special complex for Spanish mackerel. They only recognize the local Spanish mackerel in Qingdao. Generally, it's spring. There are a lot of local Spanish mackerel on the market. There are proverbs' spring comes, Spanish mackerel jumps' and 'Spanish mackerel jumps, father-in-law laughs'. Every time Spanish mackerel goes on the market in Qingdao, the son-in-law will buy fresh Spanish mackerel for the father-in-law. Bayujiaozi is a special product of Jiaodong flavor. The boiled dumplings are full of white and green eggs, like big fish balls wrapped in a thin layer of skin. A bite of fresh and tender, fragrant but not greasy, as if there is fresh soup and fragrant juice to flow out from the corner of the mouth, with endless aftertaste.

The Chinese people pay the most attention to the dumpling on New Year's Eve, which is the cultural gene passed down from the blood of generations. The whole family eat dumplings together to show the good expectations and wishes of prosperous financial resources, peace and auspiciousness, happiness, health and prosperity in the coming year. Spanish mackerel dumpling is small, but it contains a strong cultural connotation.

How to make Spanish mackerel dumplings

As a traditional food, dumpling is very popular. With the development of the times, dumpling stuffing is also changing. Spanish mackerel dumpling is a new type of dumpling, which is filled with Spanish mackerel. To make Spanish mackerel dumplings, follow these steps:

1. Mix the flour and salt evenly, add water, knead into smooth dough, buckle on the basin and let it go for more than 30 minutes

2. Chop the pork into mince.

3. The Spanish mackerel is cleaned, the internal organs are removed and the head is not allowed. Hold the fish body in one hand and hold the knife in one hand. From the head side, the horizontal knife will go up and down two fish bodies along the fish bones, and then the oblique knife will separate the fish meat and the fish skin.

4. Chop the fish with a knife, then add ginger juice and chop until it is fine and even.

5. Then add the minced meat together. Add ginger juice and chop the fish and pork together.

6. After mixing evenly, transfer into the basin, mix in pepper, salt and monosodium glutamate, continue to add ginger juice (ginger juice is not enough, you can add water), and mix while adding, until the meat filling is delicate and soft paste, finally pour in oil (cooking oil), mix well, cover with fresh-keeping film and marinate for 30 minutes.

7. Wash the leeks, cut them into pieces, add them to the meat stuffing and mix well.

8. Roll the dough into long strips, cut several small dosage pieces, roll them into dumpling skin, wrap them into stuffing, and tighten the mouth.

9. Boil enough water in the hot pot. After the water is boiled, put the dumplings into the pot. Stir the dumplings along the edge of the pot with a frying spoon to prevent the dumplings from sticking to the pot. Cover the pot and cook until it boils. Add a small bowl of cold water and continue to cover the pot. Add three times of cold water. Open the pot cover and turn off the fire when you see the elastic surface.

Introduction to Spanish mackerel dumplings

China's food culture has a long history and profound connotation. Now Chinese people can be said to be all over the world. Most of them like to eat dumplings. Dumplings convey the history and splendid culture of the famous Chinese people. A small dumpling connects the whole world. Spanish mackerel dumpling is a special flavor of Jiaodong. This kind of special pasta is always available in the hotel. It's like leek growing all the year round, Spanish mackerel also has four seasons all the year round. It's like 'spring leek is fragrant, summer leek stinks'. Spring Spanish mackerel is the most delicious. In summer, Spanish mackerel's meat quality is slack, and its taste will be much worse. In autumn and winter, Spanish mackerel will be fresh again.

It is understood that Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients. Spanish mackerel has the functions of Invigorating Qi and calming cough, and has certain curative effect on weak cough and asthma; Spanish mackerel also has the functions of refreshing and anti-aging diet, and regular diet has certain auxiliary curative effect on anemia, premature aging, malnutrition, postnatal weakness and neurasthenia.

Spanish mackerel dumplings, as the representative of Shandong dumplings, have the characteristics of big filling and thin skin. The authentic Spanish mackerel dumplings are bigger than baozi's' dumplings'. It's said that two of them are filled with a bowl. The stuffing of mackerel dumplings must be over a jin of extremely fresh big mackerel. The dumpling surface should be softer, the skin rolled out a little bigger, the boiled dumplings, the thin and transparent skin, full of white and green meatballs, like a layer of thin fish balls. A bite is fresh and tender, soft and fragrant. The delicious fish, the smooth meat, the flavor of leek, fragrant but not greasy, as if there were fresh soup and fragrant juice to flow out from the corner of the mouth, it is memorable.