Daddy's Gourmet Store

Chapter 550
On the first day of the Lunar New Year, we get rid of the old and welcome the new.

It was still dawn.

Huangjiacun woke up early.

The first thing to do when opening the door is to release the "door opening cannon" which represents the auspicious opening of the door.

Next up!

The old people from all households are busy.

Put it on the table at the door, put pastries and fruits, and light incense candles.

God bless!
I pray to God to bless the whole family with good luck and well-being.

Prepare at home

Because of the excitement, the children also got up early, put on beautiful new clothes, and dressed neatly.

In short, on the first day of the new year, no one can sleep in late.

Because of the "opening gun", the sound of firecrackers in the village has been continuous since about four or five o'clock in the morning.

The sound is urging you to get up early!

However, after the sound of firecrackers, the ground was covered in red, and the road outside seemed to be covered with a red carpet, which looked very festive.

According to the custom, the first, second and third days of junior high school are Chinese New Year.

For three days, do not do laundry, do not dump sewage or garbage, do not sweep the floor, and do not punish children for parents.

During these three days, no money can be borrowed, nor can debts be collected.

In the second day of junior high school, you can't go to other people's homes casually, you can't eat at other people's homes, and you can't live in other people's homes.

If someone died in the previous year, a banquet will be held on the second day of junior high school, and relatives and friends are invited to pay homage to the deceased at the home of the deceased on this morning.

On the third day of the first lunar month, many shops began to open.

In the afternoon, each household prepares to receive the God of Wealth.

When receiving the God of Wealth, you need to prepare the "three rice sacrifices", tea, wine, and firecrackers.

On the fourth day of the Lunar New Year, Sanyang Kaitai, the Kitchen God wants to check his household registration and welcome the Kitchen God back to the people.

People in Wenling also begin to celebrate the New Year on this day. Generally, new friends walk around each other, giving gifts in return, and the gifts are not big or small.

In the past, when guests came to pay their respects to the New Year, the host often made soup noodles or soup cakes for the guests to eat, with pork, fresh razor clams, golden needles, clams, dried cuttlefish, dried shrimp, eggs, etc. as condiments.Now, New Year's greetings from all walks of life are gathered on one day, and each family takes turns to hold a banquet at the right time.

After the eighth day of the lunar new year, the folk New Year's greetings will come to an end. (There are also some people who do not end their New Year greetings until the fourteenth day of the first lunar month.)
On the first day of the new year, the first meal on the first day naturally starts with the traditional must-eat food on the first day of the new year...fried cooking rice.

Said it was to get a good start, and it meant to make a fortune!
Cooking rice is glutinous rice.

Fried cooking rice is to use steamed glutinous rice, add shredded pork, carrots, cabbage, shredded egg and stir-fry for a while.

However, frying directly with steamed glutinous rice flour can save time and effort, but the taste will be lacking and not perfect.

And what Huang Tao's family wants to do is stir-fry rice.

The essence of this raw stir-frying is "raw stir-frying", not boiling or steaming, but frying from raw rice to mature rice.

This is actually a lot of work.

But it can make the taste of glutinous rice more even, the taste is more glutinous and tougher, and the taste is more fragrant and stronger.

That is to say, a wonderful balance has been achieved between rice oil and water.

But the disadvantages!

It's just a waste of time.

Before making fried cooking rice, wash the glutinous rice with clean water, put it in a bowl and soak it in boiling water for 20 minutes for later use.

After soaking the glutinous rice for 20 minutes, drain the water and put it in a bowl, add a spoonful of cooking oil, stir well and set aside to avoid sticking to the pan during frying.

Then to adjust the sauce, pour 5ml of oil, 10ml of soy sauce, and 5ml of dark soy sauce into the bowl, stir well and set aside.

Also prepare various seasonings, such as carrots, wild rice stems, soaked dried shiitake mushrooms, celery, pork, dried tofu, soaked dried shrimp and eel, etc., wash and cut into small pieces.

You can also stir and beat the eggs, fry them and shred them for later use.

Of course, there is no inherent combination in the choice of this seasoning, it can be determined according to personal taste and hobbies.

Then take out the pan, put in the diced fresh fat, pour it into the hot pan and heat it up, the transparent fat gradually bubbles, and there is a sound of "Zi Zi la la" in the pan when the oil bubbles burst. ring.

The thick slices of fatty meat gradually turned into thin golden yellow, floating in the oil pan like little golden fish.

Pour in the fat and thin diced meat, the oil in the pot is sizzling, stir-fry on a low heat to change the color, wait for the meat to smell, then add the pre-cut diced eel and prawns, and continue to stir-fry over medium heat.

Add cooking wine to remove fishy smell, add diced shiitake mushrooms and continue to sauté until fragrant.

Pour in the soaked and drained glutinous rice, and stir-fry over medium heat until every grain of glutinous rice is covered with oil.

The process of rummaging needs to add a small amount of boiling water in a timely manner, turn to high heat and stir fry continuously, and add water when the water is dry.

Repeat this step until the rice is soft. After the rice is soft, you need to dry the water.

Repeat this 3 times!
Add the dried tofu and continue to stir fry.

Seeing that the glutinous rice was cooked and not sticky to the teeth, he added diced wild rice stems into the pot and continued to fry.

Then add diced carrots and diced parsley, and continue to stir-fry until fragrant.

In this fried cooking rice, after the raw rice is put into the pot, the temperature of the fire, the duration of the fried rice, and the timing of the seasoning all test the cooking quality of the fried rice cook.

A mouth-watering cooking rice, after frying, mixing, stewing and other processes, is the best state if it is slightly charred but not mushy, and the glutinous rice is tough but not rotten.

In the past, when Huang Tao was cooking rice, he had to take turns cooking with his mother, otherwise his arms would be sore.

Fortunately, Huang Tao was holding the whole process by himself.

It all depends on his cooking skills now.

What's more, there is a master level bonus, which is naturally a cinch.

He grabbed the handle of the pot, and his forearm was driven by his forearm. The white glutinous rice in the pot flipped up like a waterfall, and then fell.

Every time the glutinous rice is turned over, those seasonings will be brought along and mixed with it.

Huang Tao's tilting spoon was as precise as a scalpel, and the three feet inside the pot was like an absolute field, and he could clearly feel the state of every grain of glutinous rice.

Even Song Cailian, who had seen such a scene countless times, couldn't help opening her mouth slightly.

Tsk tsk tsk, this technique of flipping spoons is amazing!
After the glutinous rice became soft and glutinous, Huang Tao added the prepared sauce into the pot to color the glutinous rice, and then stir-fried a few times.

Stir-fry the glutinous rice in the pot until the grains are clear, then pour in the egg shreds, sprinkle with some chopped green onion, and stir-fry evenly.

This oily, brightly colored fried rice is ready!
"Papa, it smells so good!"

Dressed in a new Xuanxuan, she walked into the kitchen, sniffed her little nose like a puppy, said with sparkling eyes, "Is it time for breakfast?"

"Yes, wash your hands and start eating."

Huang Tao put the cooked rice in the pot into a bowl, and brought it to the dining table with his mother.

Xuanxuan, who had washed her hands well, couldn't wait to pick up a small spoon and scooped up a spoonful. Just as she ate her favorite diced mushrooms, the little guy blinked her big eyes and couldn't help saying, "It's delicious!"

"You little guy, grandpa and grandma haven't served yet, so you start eating first." Seeing her greedy look, Huang Tao couldn't help but joked with a smile.

Xuanxuan had no choice but to obediently put her two little hands on her knees, and sat upright.

But there was a smile in her eyes, and she stuck out her little tongue like making a face at grandma, as if she was accusing grandma of her father's strictness.

Song Cailian smiled nonchalantly and said, "It's okay, let's eat!"

"It's okay, it's all from my family, let's eat!" Huang Yide said lovingly.

Xuanxuan had been swallowing greedily for a long time. Hearing this, she happily picked up the small spoon and began to eat fried rice deliciously.

"It's delicious! It's soft and sticky, Xuanxuan likes it so much!" Xuanxuan said vaguely with her mouth puffed up.

"It's really delicious, even better than what I made before!" Huang Yide and his wife were also full of praise.

Huang Tao couldn't help but taste it too.

The glutinous rice is moderately soft and hard, chewy, crystal clear, with distinct grains, oily but still sweet and delicious. You can't taste the full pot gas but rely on the home-cooked taste to win. It is crispy and delicious with various vegetables. While it is delicious on the tongue, it will not feel too greasy.

In one word: delicious!
It's a pity that there was no reward for completing the hidden mission.

Otherwise, it's perfect!

(End of this chapter)