Activity Review | Unifun Workshop：A Bite of Spring Festival
It’s the sixth day of the Chinese New Year, which means it’s time for resumption. And Muse College wish you a lucky and fortunate year, and all the best with your work.
The most important thing of Chinese New Year is the reunion of the family. But due to the COVID-19, some musers couldn’t make their way home this year. Therefore, on February 6th, Muse College together with musers who stayed in the school made traditional Spring Festival cuisine.
1. Eight Delicacies Rice
Eight Delicacies Rice is one of the traditional Spring Festival cuisines. It’s named after the eight main ingredients including lotus nut, red dates, kumquat, longan pulp, honey cherry, white gourd, myotonia, and shelled melon-seed, all of which bring a good implication.
The ingredients
Sticky rice 1.5kg
Red bean paste 500g
Lard oil Proper amount
Sugar 100g
Red dates 5
Lotus nut Proper amount
Walnut Proper amount
Dried apricot Proper amount
Dried currant Proper amount
Osmanthus sauce 2-3 spoons
The Process
After preparing all the ingredients, put the soaked glutinous rice into the dish, boil water, and steam for about 20 minutes; Take out the glutinous rice after steaming, stir in the sugar and toss. Next, lard the bowl, put in the dates, dried apricots, walnuts and lotus nut or any dried fruit; Then add glutinous rice and press it tight. Cover red bean paste on the compacted rice, and then put in the last layer of glutinous rice. Lastly, put the bowl into the steaming box and steam it for about 15 minutes.
2. Egg Pastry
Egg pastry, either sweet or salty, is one of the popular snacks of Cantonese during Spring Festival. It’s made of flour, eggs and oil.
The ingredients
Wonton crust with whole egg
Vegetable oil
The Process
First, take a piece of wanton crust and cut a slit in its center with a knife, leaving equal space between the two ends. Then slip one side of the rectangle through the cut to form a bow and drop it into the frying pan. Drain on honey or osmanthus sauce and enjoy the sweet egg pastry!
3. Shrimp cracker
Originated in Southeastern Asia, the shrimp cracker gradually became a popular snack of Chinese New Year. Traditionally it was made from shrimp juice and starch. Shrimp slices are translucent in color, shiny in the surface, and even in size and thickness. After being fried, they taste crispy with the freshness of shrimp. The volume of fried shrimps is at least 2 to 3 times larger than before.
The process of making the shrimp cracker is relatively simple. You just need to put the prepared shrimp slices into the pan and fry them until the they are big and then take them out.
The Unifun Workshop ended in joy and success. Every muser enjoyed the fun of making traditional cuisines on his own, and they also made some festival cuisines in their hometown.
