年味:翡翠碧玉---腊八蒜

2024-06-30 08:58:56 494

年味:翡翠碧玉---腊八蒜
随着腊八喝腊八粥、泡腊八蒜,这年味也日渐浓郁。说起腊八蒜,据老人讲,腊八蒜的蒜字,和“算字同音,这是各家商号要在这天拢账,把这一年的收支算出来,可以看出盈亏,其中包括外欠和外债,都要在这天算清楚,“腊八算”就是这么回事。腊八这天要债的债主,要到欠他钱的人家送信儿,该准备还钱。北京城有句民谚:“腊八粥、腊八蒜,放账的送信儿,欠债的还钱。”后来有欠人家钱的,用蒜代替“算”字,以示忌讳,回避这个算账的“算”字,其实欠人家的,终究是要还的。
还有这样的说法:说早年做生意的人每年到年底,上门要帐是很磨不开面子的事。有一个精明的生意人,灵机一动,在腊八这天,就腌制了很多小罐子的蒜,到年底要帐时,带上一小罐子腊八蒜,来到欠帐人的家里,问问过年缺什么?短什么?就是不提要帐的事情,临了,掏出小罐子,说,要过年了,也没什么带的,带了罐腊八“蒜”,过年好好吃顿饺子。因为“蒜”与“算”同音,欠帐人自然想到大家也是辛苦了一年了,也到了该算帐的时候了,于是就主动算了帐。此事一传十,十传百,就盛行开来。然而这腊八蒜延续到今天,已淡去了原本要帐的意义,取而代之的则是为春节的喜庆气氛增添的喜庆色彩。

Details of ingredients

    Technique

    • 难度简单
    • 工艺
    • 口味酸辣
    • 时间约三天

    Steps to make 年味:翡翠碧玉---腊八蒜

    • 1.蒜剥去外皮,掰成小瓣。
    • 2.将蒜瓣放入玻璃器皿中,倒入陈醋没过蒜瓣。
    • 3.加盖密封,放在阴凉处保存,泡制10天左右蒜呈翠绿色即可。
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