{"id":17516,"date":"2015-02-09T06:00:21","date_gmt":"2015-02-09T14:00:21","guid":{"rendered":"https:\/\/shescookin.com\/?p=17516"},"modified":"2021-02-04T10:33:05","modified_gmt":"2021-02-04T18:33:05","slug":"chinese-new-year-year-of-the-goatsheep","status":"publish","type":"post","link":"https:\/\/shescookin.com\/chinese-new-year-year-of-the-goatsheep\/","title":{"rendered":"Chinese New Year 2015 – Year of the Goat\/Sheep"},"content":{"rendered":"

\"Baked<\/a><\/p>\n

It’s exciting to be in China during the Chinese New Year. Last week I was in Hong Kong and Shanghai with my husband and preparations for the two-week celebration were in full swing as Chinese New Year 2015 begins on Thursday, February 19th. Also known as Spring Festival or the Lunar New Year, Chinese New Year, as it’s most commonly referred to in the West (and now the East, from what I’ve seen), is the most important traditional festival, and an important celebration for families in China. It is an official public holiday and most Chinese have 8 days off work, much like our Christmas\/New Year holiday.<\/p>\n

About the Chinese Lunar Calendar<\/h2>\n

The beginning of Chinese New Year varies from year to year, but always falls somewhere in the period January 21 to February 20, and is based on the lunar calendar vs. the solar calendar.<\/p>\n

\"12<\/div>\n

The Chinese lunar calendar is associated with the Chinese zodiac, which has 12 animal signs: rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog, and pig. Each animal represents a year in a 12-year cycle – \u00a02015 is the Year of the Goat (or the Sheep, depending on nationality).<\/p>\n

Red is the Color of Chinese New Year<\/h2>\n

Everywhere in Hong Kong and Shanghai, there were vibrant displays of the symbols associated with Chinese New Year. Red is the color of Spring Festival because it is considered auspicious – everywhere bright red paper lanterns, predominately red floral arrangements, red paper-wrapped fireworks, and shiny gold-emblazoned red envelopes hanging from miniature green trees heavy with tangerines or kumquats.<\/p>\n

\"Chinese<\/a><\/p>\n

I didn’t see as much public art depicting a Goat (or Sheep) this year as I saw Horses last year, and the images I did see around the city, and those that I found online, resembled a Big Horn Sheep or ram more than a goat to me, but oh well.<\/p>\n

Maybe it’s because old superstitions surround those born in the Year of the Sheep. The lifestyle section of the China Times had a full page article of Q&A with a number of young Chinese professionals to gauge their belief on this subject. As a whole, the younger generation places little credence on the beliefs that plague the sign of the Sheep: “sheep are meek creatures, raised for nothing more than slaughter. Babies born in the Year of the Sheep, therefore, will grow up to be followers rather than leaders, according to some superstitions. The children are destined for heartbreak and failed marriages, and they will be unlucky in business, many Chinese believe. One popular folk saying holds that only one out of 10 people born in the Year of the Sheep finds happiness.” {Source: CNN<\/a>}<\/p>\n

\"Year<\/a><\/p>\n

Gong Zi Fa Cai<\/em>! Happy New Year :))<\/strong><\/span><\/p>\n

\"Chinese<\/a><\/p>\n

\u00a0Photo credit: Harry the bellman who chose his American name because he loves Harry Potter!<\/p>\n

Fish is a Traditional Chinese New Year Food<\/h2>\n

Certain foods are eaten during Chinese New Year because of their symbolic meanings either based on their names or appearance. Fish is a must for Chinese New Year as the Chinese word for fish (\u9c7c y\u00fa \/yoo\/) sounds like the word for surplus (\u4f59 y\u00fa). Eating fish is believed to bring a surplus of money and good luck in the coming year. Chinese and other Asian people eat whole fish, but there are a lot of Americans who prefer not to have the head on or don’t know how to cook whole fish. It’s very easy \u2014check out this easy recipe for Grilled Whole Red Snapper<\/a>. Another option is to grill or broil a side of wild salmon, or make these Baked Wild Salmon Egg Rolls.<\/p>\n

\"Baked<\/a><\/p>\n

How to Make Egg Rolls<\/h2>\n

Egg Roll wrappers can be found in the refrigerated deli or produce section of most grocery stores. There are usually instructions on the back of the package, but just in case, here is a visual on how to wrap the filling up to make an egg roll – very similar to a burrito, but if you’ve never made a burrito…<\/p>\n

\"How<\/a><\/p>\n

\"Baked<\/a><\/h2>\n

Baked Salmon Egg Roll Recipe<\/h2>\n

This is a very simple recipe with five main ingredients: \u00a0grilled wild Sockeye Salmon – fresh, wild, and sustainable for the best texture and flavor and grilled for a subtle smokiness and crispy skin, a package of broccoli slaw mix, teriyaki sauce, sesame oil, and, of course, egg roll wrappers.<\/p>\n

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\"Baked<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Baked Salmon Egg Rolls for Chinese New Year<\/div>\n\t\t
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\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tAsian-inspired\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\u00be<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpound<\/span>\n\t\t\t\t\t\t\t\t\t\twild Sockeye Salmon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tteriyaki sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tonion<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1- 12<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tpkg. Broccoli Slaw<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tpeanut or canola oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsesame oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tred pepper flakes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tThai basil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\twhite wine or sherry<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
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    Instructions<\/div>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Heat grill to med-high heat. Rinse salmon filet, pat dry with a paper towel. Spread with teriyaki sauce. Grill for about 5 minutes, skin side down. One way to tell the fish is done enough is when a white substance (fat) begins to appear on the flesh, another way is if the fish flakes under gentle pressure from the spatula. Do not overcook, the fish should still be moist. It\u2019s better to undercook \u2013 it will be baked inside the eggroll, too. Remove from grill with a fish spatula. Set aside to cool.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Meanwhile, heat a skillet with the peanut oil, sesame oil, and a sprinkle of red pepper flakes over med-high heat. Add the onions, saute for a minute, then add the broccoli slaw. Continue to cook for about 5 minutes until vegetables are softened.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Using a fork, gently press down on the salmon to flake off pieces. It should separate from the crisp skin very easily. Place the pieces of fish on top of the vegetables. You can also use pieces of crisp skin if you desire \u2013 if you like salmon skin roll sushi - this is how it gets it\u2019s name and it\u2019s terrific charred flavor!<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Take one eggroll skin at a time and place a scoop of the mixture in the middle, spread out so the filling is about 2\u2033 long by 1\u2033 wide. Most eggroll skin packages contain a diagram of how to fold to get a perfect eggroll. You first fold one triangular end over the stuffing, then fold in the two sides, use your fingers to compact the stuffing, roll up, lightly brush the end with water to seal.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Line a cookie sheet with parchment paper. Place the eggrolls seam side down on the parchment, spray with canola oil and bake for 20 minutes. Turn the eggrolls and bake for 10 more minutes or until golden brown and crispy.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n