On the first day of the Lunar New Year, remove the old and welcome the new.

When it was still dawning.

Huangjiacun woke up early.

The first thing to do when you open the door is to put the "door opener" that represents the opening of the door.

Followed by!

The old people in every household became busy.

Set up a table at the door, then place pastries and fruits, and light incense candles.

Worship heaven and earth!

Pray for God's blessing and good luck and well-being for the whole family.

Have it at home, too

The children also got up early, put on beautiful new clothes, and dressed up neatly because of their excitement.

In short, on the first day of the Lunar New Year, no one can sleep lazy.

Because of the "opener", the sound of firecrackers in the village has been continuous since almost 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 full of red, and the road outside looked like a red carpet, which looked very festive.

According to custom, the first, second, and third days of the new year are the New Year.

Do not do laundry, avoid dumping sewage, garbage, sweep the floor, and parents should not punish their children for three days.

You can't borrow money or collect debts during these three days.

In the second year 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 dies in the previous year, they will hold a banquet on the second day of the Lunar New Year, and invite relatives and friends to pay their respects at the deceased's home 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 Livestock Rice Sacrifice", tea, wine, and firecrackers.

On the fourth day of the Lunar New Year, the three sheep opened Thailand, and the king of the stove wanted to check the household registration and welcome the god of the stove back to the people.

Wenling people also began to pay homage to the New Year on this day, generally new friends walk around with each other, give gifts in return, no size of the gift, visit each other and feast, called "New Year's dinner".

In the past, when the guests came to greet the New Year, the host often made noodle soup or soup cake for the guests to eat, with pork, fresh razor clams, golden needles, clams, dried cuttlefish, dried shrimp, eggs, etc. Now, all kinds of New Year's greetings 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. (Some people's New Year's greetings don't end until the 14th day of the first lunar month.) ）

On the first day of the Lunar New Year, the first meal on the first day is naturally a traditional must-eat delicacy from the first day of the Lunar New Year...... The fried rice begins.

It is said to be a good luck, and it means to make a hair!

Cooked, that is, sticky rice.

Stir-fried rice is made with steamed glutinous rice, shredded meat, carrots, cabbage, shredded eggs, etc.

However, stir-frying directly with steamed glutinous rice flour can save time and effort, but the taste will be lacking and imperfect.

And what Huang Tao's family has to do is to fry the rice.

The essence of this stir-fry lies in the "raw stir-fry", which is not boiled or steamed, but fried from raw rice to mature rice.

It's actually a lot of work to do.

However, it can make the glutinous rice taste more even, the taste is more glutinous and tough, and the taste is more fragrant and stronger.

That is, a wonderful balance between rice, oil and water has been struck.

But there are drawbacks!

It's just a lot of hands.

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

After soaking the glutinous rice for 20 minutes, control the moisture and put it in a bowl, add a spoonful of cooking oil, stir well and set aside, so as not to stick to the pan when frying.

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

Also prepare a variety of ingredients, such as carrots, coconut white, soaked dried fragrant solita, celery, pork, dried tofu, soaked soft dried shrimp and dried eel, etc., wash and cut into small pieces.

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

Of course, there is no inherent collocation in the choice of ingredients, and it can be completely determined according to personal tastes and preferences.

Then take the pot and pour in the diced fresh fatty meat, pour it into the hot pan and heat it, the transparent grease gradually spreads fine foam, and the pot sounds the "zizilala" oil bubbles burst when they burst.

The thick slices of fat gradually turned into a thin golden yellow, floating in the oil pan, like small golden fish.

Pour in the fat and thin diced meat, the oil in the pot is sizzling, stir-fry over low heat to change color, wait for the meat fragrance to come up, and then add the diced eel and dried shrimp that have been cut in advance, and continue to stir over medium heat.

Add cooking wine to remove the fishy, add the fragrant cone and continue to fry until fragrant.

Pour in the soaked and drained glutinous rice, stir-fry over medium heat, and stir-fry until each grain of glutinous rice is stained with fat.

During the rummaging process, you need 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 tender, and then the water will need to be dried.

Repeat this 3 times!

Add the diced tofu and continue to stir-fry.

Seeing that the glutinous rice was cooked and did not stick to his teeth, he added the white dices to the pot and continued to fry.

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

In this fried rice, after the raw rice is put into the pot, the temperature of the fire, the durability of the fried rice, and the timing of the ingredients all test the cooking literacy of the fried rice people.

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

In the past, when Huang Tao was frying rice, he had to take turns with his mother to fry, otherwise his arm would be sour.

Fortunately, Huang Tao was alone at the moment.

It's all down to his current stir-fry skills.

What's more, with the grandmaster-level spoon reversal bonus, it is naturally not a problem.

He grabbed the handle of the pot, and his big arm drove the small arm to exert force, and the white glutinous rice in the pot was like a waterfall that rose and fell.

Every time the sticky rice is turned up, it brings the ingredients together and mixes them together.

Huang Tao's spoon is as precise as a scalpel, and the three feet inside the pot are like an absolute realm, and he can clearly feel the state of every grain of glutinous rice.

Rao is Song Cailian, who has seen such a scene countless times, still can't help but open her mouth slightly.

Tut-tut, this technique of turning the spoon is amazing!

After the glutinous rice becomes soft and glutinous, Huang Tao adds the sauce he just made to the pot, let the glutinous rice color, and stir-fry a few times.

After the glutinous rice in the pot is fried until the grains are clear, then pour in the shredded eggs, sprinkle with a little chopped green onion, and stir-fry evenly.

This shiny, brightly colored fried rice dish is ready!

"Baba, it's so fragrant!"

Xuanxuan, who was dressed in a new style, walked into the kitchen, sniffed her little nose like a puppy, and said with shiny eyes, "Are you going to have breakfast?"

"yes, wash your hands and start eating."

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

Xuanxuan, who had washed her hands, couldn't wait to pick up a small spoon and scoop a spoonful, just to eat her favorite fragrant cus, the little guy blinked his big eyes and couldn't help but say, "It's delicious!"

"You little guy, your grandparents haven't even served it yet, so you start eating first." Seeing her gluttony, Huang Tao couldn't help but laugh and quipped.

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

But with a smile in her eyes, she stuck out her little tongue at her grandmother as if she was complaining to her grandmother about her father's strictness.

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

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

Xuanxuan had been swallowing her saliva for a long time, and when she heard this, she happily pulled the small spoon and ate the fried rice fragrantly.

[The app that has been running stably for many years is comparable to the old version of the book-chasing artifact, which is used by old bookworms.]

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"Delicious! It's soft and glutinous, Xuanxuan likes it so much!" Xuanxuan's mouth bulged and she said with a lake in her eyes.

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

Huang Tao couldn't help but taste it.

Glutinous rice is moderately soft and hard and chewy, crystal clear, the grains are distinct, oily but still sweet and delicious, can not taste full of pot gas but rely on the home-cooked taste to win, with a variety of dishes of crispy, delicious, make the tongue fragrant at the same time, will not feel too greasy.

In a word: delicious!

It's just a pity that I couldn't collide with a reward for completing a hidden mission.

Otherwise, it's perfect!