Qingming is also the best time in China's cooking tradition. Is there anything delicious in Taizhou Tomb-Sweeping Day?

What food does Taizhou Tomb-Sweeping Day eat? Tomb-Sweeping Day is in Taizhou. Every household makes jiaozi and cakes (jiaozi is salty and cakes are sweet) as cold food and takes them to the grave. Vitex negundo is a kind of wild grass in the field, such as Artemisia argyi and Artemisia argyi leaves, which has a clear fragrance. After the Qingming Festival, it blooms yellow flowers. Taizhou folk washed it, soaked it in boiling water and mashed it into mud, and then mixed it with glutinous rice flour and wheat flour to make glutinous rice balls and cakes, which are called refined balls and cakes. The stuffing of Beijing Tuan is cut into cubes with dried bean curd, bamboo shoots, pork, oil bubble and radish, fried and wrapped; The filling of the cake is brown sugar or sweet noodle sauce.

Grave sweeping is also called? Tomb sacrifice? Or? Go to the grave? . Flexible time, usually held around Qingming, right? Top three and bottom four? Statement. According to "Zhejiang Tongzhi? Customs) and "Taizhou County Records" record that on this day, people of all counties in Taizhou, rich or poor, set up sacrifices in front of their ancestors' graves, put incense and burn paper to seal their graves, commonly known as? Add grave soil? . The old people put bamboo and paper money in the cemetery; And the paper on the grave and the back of the tomb. What's it called? Grave money? After going to the grave, hang colorful flags in front of the grave, indicating that the grave will be taken care of by the next generation.

After offering sacrifices to graves, Minnan people in Wenling, Yuhuan and other places will also distribute scriptures and money to the children next door in the graves, or give them money. Scattered funds for grave robbery? . This custom existed at the beginning of liberation, but it has been out of fashion in recent years.

After the founding of People's Republic of China (PRC), it has become a new fashion for people to pay homage to the martyrs' cemetery in Tomb-Sweeping Day. On that day in Tomb-Sweeping Day, organs, organizations, schools and mass organizations from all over the country, with wreaths and flowers, flocked to the Martyrs Cemetery to sweep the graves, remember the martyrs and place their grief.

Qingming as a solar term, only one day; The Cold Food Festival usually lasts for three days. The folk Qingming activities in Taizhou can be postponed until the Dragon Boat Festival or before the spring harvest. what's up Qingming holiday, Dragon Boat Festival rest? 、? Qingming holiday, so as to cut wheat and rest? Statement. Reason. Is it because? Qingming? During the festival, it is the time when the green and yellow are not connected. In the old society, people were unable to arrange sacrifices until the spring wheat was harvested? Do Qingming? . Another theory is related to Qi Jiguang's anti-Japanese war in this area. It is said that all the men in a village followed Qi Jiajun to fight the enemy. When they arrived in Tomb-Sweeping Day, some people proposed to go home for the New Year. In order not to relax their defense during the festival, the generals of Qijiajun asked them to take turns to go home and visit graves with their families after the festival. Until the Dragon Boat Festival, the whole village was clear, and the fight against the Japanese pirates also won a great victory. Come down from this stage.

People in all counties in our city have the custom of inserting willow hairpin in Tomb-Sweeping Day, which is said to be for? Nine niang? Yes People think it can protect the health of family members and prolong life. Tiantai county folk song says:? Don't insert willows in Qingming Festival, be my uncle in the afterlife; Tomb-Sweeping Day, don't wear flowers. Love your mother's family in the afterlife. ? Say it again: Wear a wheat and live a hundred; Wear a flower, live180; It takes 800 to live through flowers and willows. ?

On the day of Qingming Festival in Tiantai and Linhai, every household will buy fragrant silk (that is, Haisi) to eat. It is said that eating Hayes in Tomb-Sweeping Day can make people's eyes bright. Commonly known as this small sea? Bright eyes? . Therefore, traffickers in Sanmen, Ninghai and other places near the county often sell Hayes to Tiantai and Linhai during the festival.

Youth league; Sweet green rice ball

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Use wheat straw juice or green wormwood juice, or mix glutinous rice flour with other green vegetable juice, and then wrap it into bean paste. The dough is green as jade, and the glutinous rice is tough, soft, fragrant and fat, which is a natural green and healthy snack. After steaming, the soft skin is green, the bean paste stuffing is sweet but not greasy, and it has a faint aroma of wormwood, which is delicious.

Qingming fruit

Every time I go to Tomb-Sweeping Day, every household in southern Jiangsu and Zhejiang will make a kind of food called Qingming Fruit, which is used to sweep graves and worship ancestors.

The shape of Qingming fruit is a bit like jiaozi, but its taste is quite different.

The skin of Qingming fruit is made by grinding Qingming grass, rice and glutinous rice into powder. The green juice of white rice flour and Qingming grass immediately turns bright green, and then it is wrapped in bean paste. At this time, a circular carved wooden model is needed. Press the wrapped Qingming fruit into the mold, and when you take it out, there will be a beautiful pattern printed on one side. The snack is fragrant, looks more like a piece of jade, and tastes more fragrant and slippery in the mouth.

Qingming snail

Tomb-Sweeping Day is the best time to eat snails.

Because snails have not yet propagated at this time, they are the most plump, so there are? A clear snail is worth a goose? Said.

Snails can be eaten in many ways. They can be fried with onion, ginger, soy sauce, cooking wine and sugar. You can also cook, pick snail meat, mix, drink, rot and simmer. If you eat properly, can you really scream? Snails are so interesting that good wine is worse than good wine. Yes

Glutinous rice wine

The ancients thought that clear water is light, and clear water is clear. At this time, the water quality is the best and should be stored more. The water at this time is especially suitable for liqueur. Soak the glutinous rice in water for about a day, take it out, rinse it, steam it and let it cool, then put it in a bowl and add koji to cover it tightly. If the temperature is right, sweet wine will be produced in less than a week, with white and delicate color, and the sugar pickled with roses tastes very fragrant. Brewing is very common in the Yangtze River basin, as are mash and distiller's grains.

Method for making fermented grains

Fermented wine, also known as glutinous rice wine, rice wine and fermented grains, is a traditional fermented food with a history of more than 2000 years. The main raw materials of fermented wine are rice and glutinous rice, which are fermented by pure koji of natural microorganisms. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients, and has the effects of promoting qi circulation and nourishing blood, dredging meridians, enriching blood and generating blood, and moistening lung. After brewing, the taste is sweet and mellow, and the nutrients are more easily absorbed by the human body. It can stimulate the secretion of digestive glands, stimulate appetite, help digestion, refresh the mind, quench thirst, relieve summer heat, promote blood circulation and moisturize the skin. It is a good product for middle-aged and elderly people, pregnant women and the infirm, and can be drunk all year round.

Specifically, the manufacturing method is as follows:

Special note: the containers used for making rice wine (do not use plastic containers) must be clean, do not get oil on them, and keep your hands clean.

Preparation materials:

The amount of 1. m is determined according to the size of the fermentation container and the amount of rice used for koji fermentation. Generally, a bag of liqueur koji can make 3 Jin of glutinous rice at a time. Now take 2.5 Jin of glutinous rice as an example.

2. Half a package of fermented koji (5g);

Production process:

First, rice washing: generally wash 3-5 times, wash off the dust, and try to make the water look refreshing.

2. Soak the rice: soak the washed rice in clean water. Soak for 5 hours in summer and 10-20 hours in winter; Soak until it can be crushed by hand and turned into powder. The purpose of soaking is to make rice absorb enough water when steaming and cook it more thoroughly. After soaking, remove and drain.

Third, steamed rice: take out the glutinous rice and drain the water. Put the gauze on the steaming rack, and then pour the glutinous rice in. Put the rice in the steamer. Bring boiling water to a high fire until there is steam, and then steam for 20 minutes. Rice should not be steamed too raw or too rotten, so as not to affect the later fermentation of rice. Be sure to steam the rice thoroughly. There is no steamer, you can cook the rice with a rice cooker, but it is not as good as steaming, so it is a necessary method.

4. After the glutinous rice is steamed, pour it into a container that can drain water and spread it out. Use cold boiled water to pour out the glutinous rice, filter it (it is recommended to use cold boiled water or bottled water), and let the glutinous rice spread and drain (the purpose is to prevent the glutinous rice from sticking together, which will be better after making it. Drainage is not completely cool, it is best to keep a certain temperature and feel the temperature with your hands).

5. Scoop the steamed and cooled glutinous rice into a ceramic or glass container, sprinkle the distiller's yeast into the rice and mix it evenly with the rice. You can also melt the distiller's yeast with a little warm water and pour it into the rice to stir it more evenly (stirring evenly is for better fermentation). Then, smooth the rice, take out a dimple in the center of the rice, observe the change of fermentation, and finally pour a bowl of water evenly. Cover or wrap your mouth with plastic wrap, wrap it with heat preservation materials (such as quilts), and put it in a warm place for fermentation. Generally, the temperature should be between 30 and 32℃, and it can be eaten in 36 to 40 hours. Note: Try not to touch the wine until it is ready. In the middle of fermentation, you can feel whether the outer wall of the container is hot, which is a good phenomenon. Temperature is the most important part in the fermentation process, which is generally kept between 30℃ and 32℃. You can put it on the side of the heater, or you can put a hot water bag on the side of the container, and you can change hot water halfway. Leave it for 24-48 hours. During fermentation, it is best to put your hand into the quilt to measure the temperature. If it's too hot inside, take the quilt away and air it for a while, otherwise the wine will be sour. If the temperature is too high and the fermentation time is too long, the wine will turn sour. There is also the phenomenon of long white hair in production, the reasons are: 1, too high temperature leads to abnormal fermentation; 2. Another reason is that the amount of distiller's yeast is not enough, which makes the glutinous rice ferment badly and leads to long white hair. Therefore, it is suggested that inexperienced friends can put a little more wine yeast than the original proportion when making it for the first time. It's time for fermentation. Open the lid and have a look. If there is half dimple wine juice in the hole dug in the middle, take it out at once. At this time, it can be eaten, but it tastes bad. Store at room temperature for two or three days and you can eat it. If there is no juice in the dimple for a long time, it means that your brewing has failed. If you can't finish the rice wine for a while, you can put it in the microwave oven for a few minutes to kill the yeast. This can keep the taste stable.

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