Qingming is coming, the rain is increasing and the weather is getting warmer and warmer! Tomb-Sweeping Day, as one of the four important traditional festivals in China, has many food customs besides sweeping graves and hiking. On April 5th, Tomb-Sweeping Day, whether you have money or not, remember to eat 6 kinds of food, and everything will be good for your family!
The first type: Youth League
Youth League is a special snack in the south of the Yangtze River with a history of 1000 years. In ancient times, dumplings were mainly used for sacrifice, but now dumplings are a seasonal snack. Because you need to use the juice of wormwood when making green meatballs, and the clear wormwood is particularly fresh and tender! When I was in Tomb-Sweeping Day, many friends from the south would pick some wormwood and make it into a green ball as a spring outing snack.
The practice of the Youth League is:
1. Wash the wormwood, put it in a boiling water pot, blanch it with clear water, then take it out to cool, squeeze out the water, put it in a cooking machine, stir it into mud, then sieve it, and pour the wormwood juice into a bowl.
2. Take a pot, add 200 grams of glutinous rice flour, 30 grams of sugar, corn oil 15 grams, stir evenly, add a proper amount of wormwood juice, stir into flour wadding, knead into smooth dough, and stir for 10 minute.
3. Take out the dough after awakening, knead it into long strips, cut it into dough with uniform size, knead each dough into a circle, then press it into cakes, add a proper amount of bean paste stuffing, wrap the bean paste stuffing, reunite it, put it in a steamer, steam it on high fire for 15 minutes, and brush a layer of corn oil after taking it out.
The second type: pushing buns.
Purple-legged steamed bread, also called jujube flower steamed bread, is one of the must-eat foods in Tomb-Sweeping Day in many northern areas! It is a kind of pasta made of flour, red dates, red beans, black beans and eggs. In fact, Zitui steamed bread is not only a kind of pasta, but also a kind of artwork. Because, when making steamed stuffed buns, people will use combs, scissors, awls, tweezers and other tools to make dough into swallows, insects, snakes, rabbits and other shapes. The steamed noodles are lifelike, beautiful and delicious!
The third type: Baba
Baba, also called Ai Ye Baba, is a traditional snack made of Ai Ye and glutinous rice flour. In Hunan, Guizhou and other places, eating has a long history. At the same time, it is also one of the must-eat foods in Tomb-Sweeping Day and Cold Food Festival in Southwest China!
The practice of mugwort Baba:
1. Take a proper amount of Folium Artemisiae Argyi, clean it, put it in a clear water basin, soak it for 12 hour, then put it in a boiling water pot, blanch it with clear water, take it out and let it cool, and then put it in a clear water basin for soaking 12 hour.
2. Take out the soaked Folium Artemisiae Argyi, squeeze out the water, cut it into pieces, put it into a basin, add a proper amount of glutinous rice flour, stir well, add a proper amount of water, and knead it into a slightly dry dough.
3. Stir-fry peanuts and sesame seeds, cool them, roll them into pieces, put them into a bowl, add appropriate amount of white sugar, stir them evenly, take appropriate amount of mugwort leaf dough, press it into cakes, add appropriate amount of peanut pieces, then wrap it, put it into a mold, press it, pour it on grapefruit leaves, and steam it in a pot for 10 minute.
The fourth kind: prickly heat
Zongzi is a crispy and delicious fried food, and it is also one of the must-eat foods in Tomb-Sweeping Day and Cold Food Festival in many places! The northern prickly heat is mainly flour, while the southern prickly heat is mainly rice flour. The fried prickly heat is red and bright, crispy and delicious, especially delicious! Finally, remind everyone that prickly heat is delicious, but it is a high-calorie and high-fat food, which is not suitable for excessive consumption!
The fifth kind: jujube cake
Jujube cake, also called push cake, is one of the traditional snacks that Tomb-Sweeping Day in the northern region must eat! In the past, jujube cakes were usually steamed with fermented grains and some jujubes. Nowadays, in addition to steaming jujube cakes, people will bake them in the oven, which is sweet and soft, and everyone loves them!
Practice of brown sugar jujube cake:
1. Prepare 80g of jujube, clean it, cut it into small pieces, put it in a pot, add 60g of milk, stir-fry with low fire until the milk is completely absorbed by jujube, and turn off the heat.
2. Take a water-free and oil-free basin, put five eggs, 120g brown sugar, drop two drops of lemon juice, beat it to three times the original size with an egg beater, add jujube grains, draw a zigzag shape, stir evenly, then sieve in 150g low-gluten flour for three times and stir evenly.
3. Add 1g salt, 2g baking soda, 3g baking powder and 80g corn oil, mix well, and pour into a cake mold with a movable bottom. The mold can be surrounded by a circle of oil-absorbing paper, shaken a few times to shake out the bubbles, and then sprinkled with appropriate amount of white sesame seeds.
4. Adjust the oven to 150 degrees. After preheating for 10 minute, put the mold into a baking tray, adjust the temperature to 160 degree and bake for 35 minutes. You can eat it. If you see that the jujube cake has been colored in the last ten minutes, you can cover it with a layer of tin foil to prevent the jujube cake from burning.
The sixth kind: eggs
Eggs are nutritious and one of the foods we must eat every day! On this day in Tomb-Sweeping Day, many places have the custom of eating eggs. According to legend, in the pre-Qin period, many places had the custom of banning fire. People cook eggs in advance and save them for the Cold Food Festival. After the founding of the People's Republic of China, the Cold Food Festival and Tomb-Sweeping Day have been together. Tomb-Sweeping Day eats eggs, which means: You are healthy all the year round and everything goes well!
The practice of sweet and sour eggs:
1. Add a proper amount of lard to a hot pot, bring the lard to a boil, add 6 eggs, and fry the eggs until golden brown.
2. Heat oil in another pot, add minced garlic, stir fry, add appropriate amount of tomato sauce, stir fry evenly, add appropriate amount of water, add appropriate amount of salt, soy sauce, sugar and white vinegar.
3. After the fire boils, turn to low heat, add the fried eggs, stew for 2 minutes, turn to high heat to collect the soup, and after the soup is collected to be thick, turn off the fire and take out the pot, put the eggs in the plate and pour the juice. You can eat it.