"Sweet rice is pure, concentrate on cooking, sip red turtle rice, good years until the end of the year" eat rice according to the season

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Yam, metric snacks, salty or sweet, with different shapes. The traditional method is to soften, grind, press, dry and knead the white rice (glutinous rice, glutinous rice and Penglai rice according to different cooking points) and wrap it into the stuffing, or grind it and mix it directly into the stuffing and steam it.

Taiwanese will become a Chinese people. Apart from our rice-eating background, it is also inextricably linked to religion. Taiwanese love to worship. In terms of solar terms, they can worship all the way from Spring Festival, Lantern Festival, Qingming Festival and Dragon Boat Festival to the Winter Solstice, Kitchen God, and New Year's Eve, as well as teeth on the first and fifteenth day of each month. On the other hand, the object of discussion is from the gods of Heaven, Sanjie, Mazu, Wang Ye, Land Gong, Foundation Master, and other gods, down to their ancestors and ghosts. In these frequent sacrificial ceremonies, there have always been all kinds of rituals. In addition, rice is also an important snack provided to migrant workers in the rural era. Therefore, masturbation was a necessary skill for peasant women in the early years.

However, with the progress of the times, all kinds of solar terms rituals and religious activities are declining day by day. for many people, it has become a symbol of Taiwan culture that "knows, but is not familiar with," and there are only a few opportunities to eat.

For this reason, upstream and downstream specially invited Zhou Peiyi, the cuisine classroom of Shuangkou Lu, to explain the allusions of Lu. From an early age, she ate the rice made by her grandmother Lu Liu Awei, and her grandmother taught her the art of making it hand in hand. In the festive atmosphere of sending the old and welcoming the new, everyone should regain their delicacy and come together to "cook for a good New year and make a lot of money." (the story of Shuangkou Lu, please see here.)

As soon as the steamer is opened, the aroma is overflowing, and the infinite charm of the steamer is worth cherishing by modern people. (provided by Shuangkou Lu) it's time for sweet potato to make money during the Spring Festival.

The memories related to Xi should start from the Spring Festival. Chou Pei-Yi says, "in my memory, Grandma was always seriously busy going in and out of the kitchen a few years ago. The rice cakes cooked in a steamer on the stove were most unforgettable when the wood was opened with a sweet aroma."

The sweet taste takes the lead as a symbol of wealth, development and development. Hair scallops are made of brown sugar, because yeast is added, so the top will crack naturally after cooking, just like blooming. The more flowers bloom in the steamer, the more prosperous the luck in the coming year.

Equally important is the sweet potato. Chou Peiyi says that in ancient times, sweet potato was usually made thick and not easy to steam, and needed careful care and control over the fire, so grandma usually made it in the wee hours of the morning to avoid interference with the movement of idle people. "Grandma all said, 'sweet potato is pure, and you should concentrate on cooking.' The ancestors will know such a thought. "

Hair hair that must be eaten during the Spring Festival (provided by Shuangkou Lu)

Sweet curls and hair curls are not only sacrifices for New Year's Eve to bid farewell to the New year, but they are also indispensable in front of the memorial tablets of gods and ancestors.

Relatively speaking, the main purpose of making Caitougu is to digest the white radish that is abundant in winter. Chou Pei-Yi says, "filing, boiling, and then steaming the white radish in rice milk is a way for Taiwan's Minke ethnic group to interpret white radish."

Eat rice according to the season

Cao Tsai is Qingming Festival.

If you can't finish the radish rich in winter, you can file and dry the radish. When offering sacrifices to your ancestors during the Qingming Festival, you can stir-fry it into "vegetable prom", which is wrapped in the skin of squirrel or wormwood, which is delicious grass.

Caozaiju was originally a kind of tomb, which was sacrificed to ancestors when sweeping the tomb. However, for Chou Pei-Yi, "taking her own grass radish and visiting tombs with her family during the the Spring Equinox, Grain Rain and Qingming Festival was an early way to have a picnic."

Rodent oysters were originally sacrifices for grave-sweeping, salty and sweet, one for everyone, and a snack for picnics after grave-sweeping. (provided by Shuangkou Lu) eating "rice dumplings and vegetable buns" during the Dragon Boat Festival is very similar but different.

Every year during the Dragon Boat Festival, netizens quarrel for a few days about the taste of rice dumplings in the south and north, but for Zhou Peiyi, the most delicious rice dumplings are Mammy's rice dumplings. Steamed rice dumplings are dried turnips dried in winter, fried with dry ingredients, wrapped in dumplings, and then wrapped in peach leaves or bamboo leaves into the shape of zongzi.

Relatively speaking, the stuffing of vegetable buns eaten in winter is filled with fresh white radish files, wrapped in dough balls, directly shaped and put on the leaves for cooking and steaming. In addition to the different stuffing and appearance, the proportion of the two kinds of rice is also completely different. When you have the opportunity, you might as well compare it and see if you can find out the difference between the two.

Rice dumplings packed with dried turnips and dried food are suitable for the Dragon Boat Festival. (courtesy of Shuangkou Lu) "Rice sieve, money eye blocking foot seam"

The weather has been chilly recently, but with Zhou Peiyi's recollection, let's imagine the hot summer farmland together. In an age when farming was not yet mechanized, harvesting needed a lot of manpower. Men were sweating in the fields, while grandmothers and grandmothers worked hard to scrub rice and sift their eyes in front of a big stove. Rubbing the rice sieve requires the joint efforts of three people, one will rub the rice sieve into the boiling water with special tools, one is responsible for pulling out the cooked rice sieve, and the other will stir the rice sieve in cold water to avoid sticking.

Rice sieve is either put in cold sugar water, or stir-fried salt, and then put into a dim sum bamboo basket, carrying a pole into the field, which is a refreshing snack that farmers who have come to hand in and change jobs are looking forward to. Chou Peiyi remembers that when she was a child, before her grandmother gave it to the farm workers, she would always fish out some white rice sieves and add cold sugar water to satisfy the children's cravings. "the smell of sugar is accompanied by rice.