There is an old saying in Hakka, called? Eating mugwort leaves before and after Tomb-Sweeping Day won't make you sick all year round? . Aizan is a traditional snack of Tomb-Sweeping Day Hakkas. First, wash the fresh and tender wormwood, put it in a pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use. Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then the prepared sesame, plum beans, peanuts and other fillings are wrapped in dough and sealed.
2. Tomb-Sweeping Day eats green jiaozi.
During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is made up of something called. Straw? Mashing the wild plants, squeezing out the juice, then mixing and kneading the juice with dry pure glutinous rice flour, and then starting to wrap jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.
3. Tomb-Sweeping Day eats warm mushroom buns
Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Fuer grass, and the local people call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches, which are hairy, fresh and tender, and it is a good season to pick and make warm mushroom packages. In Taining, the production of warm mushroom buns is somewhat different. The southern piece is made of freshly picked warm mushroom grass, which looks like a full moon, similar to steamed stuffed bun; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like jiaozi. It comes from the south of China. It is usually eaten on the eve of Tomb-Sweeping Day, and there are not too many rules for the sake of fresh taste.
How to make Tomb-Sweeping Day cuisine clear? Raw materials: 5 kg of glutinous rice, 500 g of green vegetables, sugar, starter, etc.
Making:
1, selecting first-class glutinous rice, washing and soaking for 4-6 hours, and filtering out water; Remove the residue and wash the cabbage.
2. Mix glutinous rice with Chinese cabbage, steam it, pour it into a stone nest or a special wooden trough, mash it with a wooden stick and divide it into several pieces.
3. Tomb-Sweeping Day is steamed until soft and rotten, coated with white sugar and base material, and then steamed or fried, or directly steamed or fried with a layer of white sugar or base material for eating.
Note: 1. Tomb-Sweeping Day can be made in two ways:
A, grinding glutinous rice into powder, sprinkling appropriate amount of clear water to moisten it loosely, steaming it with clear vegetables, and ramming it into a rake shape.
B, add a little glutinous rice and water to grind it into pulp, hang it in a cloth bag or press it dry. When the water content is about 30%, steam it with Chinese cabbage, wrap it in white cloth and put it on a chopping board to knead it into cakes or cakes.
2. introduction The scientific name is Suama, also known as Suma. Dark brown, like mustard seed, has a unique fragrance. People in Guizhou use more primers than sesame seeds.
The definition of Tomb-Sweeping Day, Tomb-Sweeping Day is also called the outing festival, which is at the turn of mid-spring and late spring, that is, 108 days after the winter solstice. It is a traditional festival in China, and it is also one of the most important festivals to worship ancestors and sweep graves. Tomb-Sweeping Day is a traditional festival of the Chinese nation, which started in the Zhou Dynasty and has a history of more than 2,500 years.
Qingming was just the name of a solar term at first, and later became a festival to commemorate ancestors, which was related to the Cold Food Festival. Jin Wengong designated the second day of the Cold Food Festival as Tomb-Sweeping Day. In most parts of Shanxi, the day before Tomb-Sweeping Day was the Cold Food Festival. Tomb-Sweeping Day in Yushe County and other places celebrated the Cold Food Festival two days ago; Yuanqu County also pays attention to Tomb-Sweeping Day's Cold Food Festival the day before, and the light cold food the day before.
Tomb-Sweeping Day is very important to China? Eight festivals a year? One of them is usually around April 5 in Gregorian calendar, and the festival is very long. There are two sayings:/kloc-8 days before 0/0, 10 days after 0/0, and these 20 days belong to Tomb-Sweeping Day.
Calendar:? Fifteen days after the vernal equinox, the bucket refers to Ding, hence the name because everything is clean and bright, and everything is clean and bright when it is covered. ? As soon as Qingming arrives, the temperature rises, which is a good time for spring ploughing. Why? Planting melons and beans around Qingming? Said.