What are the customs on the 16th day of the twelfth lunar month in 2020? What to eat on this day?
What are the customs on the 16th day of the twelfth lunar month in 2020? What to eat on this day? The arrival of the twelfth month of the lunar calendar in 2020 heralds the approach of the New Year. Every day has different good and bad omen. Follow Mr. Shui Mo to learn about the good and bad omen of each day.What are the customs on the 16th day of the twelfth lunar month in 2020?Year-end party:The year-end party is the "end" of a year's activities for businesses and the "forerunner" of the Spring Festival activities for ordinary people. The first and fifteenth day, second day and sixteenth day of every month are the days when Taiwanese businessmen worship the God of Land, which is called "Zuoya". The first tooth ceremony is on February 2nd, which is called the "first tooth"; the one on December 16th is the last tooth ceremony, so it is called the "last tooth". What to eat on this day?1. Runbing <br /> Ingredients: some crust, a little sugared peanut powder, a little sweet and spicy sauce, 200g pork belly, 1 egg, 2 slices of dried tofu, 2 stalks of celery, a quarter of a cabbage, half a carrot, a little bean sprouts.1. Wash all ingredients and prepare them for later use. 2. Beat the eggs, add a little salt, stir well, pour the egg liquid into a frying pan and fry it into egg skin, cut into long strips and set aside. 3. Cut the pork belly into thin slices of even size, stir-fry in hot oil, then turn to low heat and fry until the surface is slightly browned, add some salt, stir-fry and serve. 4. Cut the dried tofu into long strips and pour into the oil pan used to fry the meat. Stir-fry until the surface is slightly browned. Add a little salt and set aside. 5. Boil water in a pot. After the water boils, put in shredded carrots, cabbage, celery and bean sprouts in turn, blanch them and remove them. 6. Brush a thin layer of oil on the pan, put in the dough and heat it up, then turn off the heat and serve. 7. First spread a layer of sweet and spicy sauce on the crust, sprinkle a layer of peanut powder evenly, add shredded eggs and meat slices, and finally put the vegetables. Fold the two sides of the crust inward and roll it up from the bottom. 2. Gua Bao <br /> Ingredients: 300g all-purpose flour, 150ml milk, 10g sugar, 5g yeast, 3g salt, a little cooking oil, 700g pork belly, 400g pickled cabbage, 2 star anise, a little pepper, a little ginger, a little garlic, some green onion, 4 bay leaves, 20g yellow rock sugar, 20ml dark soy sauce, 2g sugar, a little coriander, 4g salt, a little cooking wine, 1 red pepper, some peanut powder 1. Cut the pork belly into 2 cm thick slices. After the water boils, add ginger slices and cooking wine, blanch quickly, and remove from the pot when it changes color. 2. Heat up a pan with oil, add the meat slices and stir-fry until slightly browned, then remove from the pan and use the remaining oil to sauté star anise, Sichuan peppercorns, ginger slices and garlic. 3. Put the meat back into the pot, add scallion knots and bay leaves, pour in appropriate amount of clean water, then add dark soy sauce, yellow rock sugar, salt and cooking wine, bring to a boil over high heat, then simmer over low heat for one and a half hours. 4. To soak and chopped sauerkraut, just stir-fry in hot oil until the water is dry, stir-fry until fragrant, add sugar for simple seasoning, and then add some red pepper and stir-fry evenly. 5. Add milk to the flour and when it is almost forming a dough, add salt and cooking oil to make the dough more chewy. Knead it into a ball, cover it with plastic wrap, and let it rise until it is twice its size. 6. Divide the proofed dough into pieces of equal size, about 60 grams, knead them into small balls, cover with a wet cloth and continue to proof for ten minutes, roll them into an oval shape, brush one side with cooking oil, fold them in half, and put them in the steamer to continue proofing for 15 minutes. 7. Before putting the food into the pot, cover the lid with gauze to prevent water from dripping onto the crust. After the water starts to boil, steam it for at least ten minutes. 8. Put a layer of sauerkraut in the middle of the steamed Gua Bao, then add a large piece of meat, sprinkle some peanut powder and finally some coriander, and the Gua Bao is ready. 3. Boiled Chicken <br /> Ingredients: 1 three-yellow chicken, 1 shallot, 1 piece of ginger, a little salt, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, a little sugar, and some sesame oil. 1. Freeze ice cubes in the refrigerator, cut half of the green onions into chopped green onions and tie the other half into green onion knots, cut half of the ginger into minced ginger and the other half into ginger slices, wash the chicken, drain the water and set aside. 2. Put the chicken into the pot, cover three-quarters of the chicken with cold water, add scallion knots, ginger slices, cooking wine and salt, boil over high heat, then simmer for ten minutes; turn the chicken over once in the middle, turn off the heat, cover and simmer for ten minutes. 3. When the time is up, take out the chicken, rinse it with cold water, and then soak it in ice water for 5 minutes. 4. Prepare the dipping sauce. Use a small half bowl of chicken broth, add chopped green onion, minced ginger, light soy sauce and sugar, bring to a boil and turn off the heat. 5. Take out the soaked chicken, dry it with kitchen paper, brush it with sesame oil, and wait until the chicken is completely cool and there is no residual heat before cutting it into pieces, placing it on a plate, and serving it with sauce. |
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