1, flower cake
Respect the elderly on the Double Ninth Festival and climb high to avoid disasters. "Gao" and "Gao" are homophonic, and they also mean "step by step" and "long life", so "Chongyang Flower Cake" has become a popular holiday food.
Eating flower cakes in Chongyang began in the Western Han Dynasty, when it was called "Peng Bait", that is, millet cakes. In the Song Dynasty, it was very popular to eat flower cakes on the Double Ninth Festival, which has been passed down to this day. The reason for eating flower cakes on Double Ninth Festival is the climbing custom of Double Ninth Festival. Where there are mountains, we can climb them, but where there are no mountains, we will try to make up for them and replace them. Because "cake" and "high" are homophonic, the custom of eating flower cakes has emerged.
At present, the Chongyang cake sold on the Double Ninth Festival will still be cut into triangles with colorful colored paper, fixed with bamboo sticks and inserted on the Chongyang cake. Its small appearance is really cute, and it also represents the replacement of the huge dogwood.
Most Chongyang cakes are made of rice flour and fruits, and some Chongyang cakes are filled with dates and chestnuts, which is also a major feature of Nanjing. In Nanjing, Chongyang cake, also known as jujube pear cake, contains the wishes of the old people for their children to "stand on their own feet at an early date".
The production method of flower cake is to steam steamed glutinous rice flour with water, wrap it with drawer cloth and knead it evenly until it is smooth, and divide it into four pieces. Then make it into a 2 cm thick block, put it on the chopping board, spread a layer of bean paste stuffing, then spread a layer of glutinous rice flour, and so on for three or four layers, then spread the cooked chestnuts, peach kernels and melon seeds on it, and finally sprinkle shredded Beijing cakes and green plums. Whether it looks or tastes, it is similar to a multi-layered cake.
Some experts pointed out that Chongyang cake, as a high-carbohydrate and high-fat food, is easy to cause excessive secretion of gastric juice and physical discomfort when eaten on an empty stomach. Flower cake is made of glutinous rice, which is difficult for the elderly to digest and should not be eaten more. People with poor gastrointestinal function can eat fermented Chongyang cake. In order to increase the sweet and greasy feeling, some flower cakes will be mixed with lard and various nuts during the production process. The elderly with hyperlipidemia and coronary heart disease should choose Chongyang cake without lard, which is light.
Some patients need to know how to choose the flower cake that suits them. For example, patients with hyperlipidemia and coronary heart disease can choose Chongyang cake without lard; People with poor gastrointestinal function can make some fermented Chongyang cakes themselves; Patients with pancreatitis can choose light Chongyang cake with low fat content; Diabetic patients can make some sugar-free Chongyang cakes and the like.
Folk also use red dates and dogwood as decorations for Chongyang cakes. Putting some Chinese herbal medicines in the cake can achieve the effect of dietotherapy. As long as we have a good grasp of our diet choices, we can "improve" the varieties of Chongyang cake, choose or make varieties that suit us, and also add festive atmosphere.
2. Crab
Double Ninth Festival, and crabs. Zheng Banqiao's poem: "On holidays, enter the Double Ninth Festival and hold tender ginger." It is evidence of the tradition of eating crabs in Chongyang.
Crabs are rich in protein, which is called high-quality protein food. Crab meat is delicate, and muscle fiber contains 10 kinds of free amino acids, among which glutamic acid, proline and arginine are more, which is beneficial to people who need to supplement nutrition.
Moreover, crab fat content is very low, but fat-soluble vitamins A, E and B are high, especially crab yellow is rich in vitamin A, which is beneficial to vision and skin health.
Although they are all crabs, the nutritional components of different crabs are significantly different. According to the data of China food composition table, 100g river crab contains sodium 193.5mg and potassium181mg; 100 g sea crab contains 260 mg of sodium and 232 mg of potassium. 100g crab contains 267mg cholesterol, while 100g crab only contains 125mg cholesterol.
In other words, the types and cooking methods of crabs should be different for different people. For people with high blood pressure, sea crab is not the best choice, because it may lead to excessive sodium intake and further increase blood pressure. At this time, it is best to choose river crabs.
If accompanied by dyslipidemia, it is best to eat only crab meat from river crabs. Now, for people with dyslipidemia and those who lose a lot of minerals due to diarrhea and heatstroke, it is best to choose sea crabs, which can not only control the intake of cholesterol, but also supplement the lost minerals.
When cooking, it is best to steam the crab to reduce the intake of excess oil, while it is best to reduce the addition of salt, not to mention adding monosodium glutamate to destroy its original flavor.
There are special ways to eat crabs. How to eat crabs healthily? You can't eat crabs without fresh Jiang Mo and vinegar. Because crabs taste salty and cold, ginger is warm, and it has the effects of warming the middle, dispelling cold and detoxifying; In addition to seasoning, vinegar can also sterilize and destroy histamine in crabs. Moreover, ginger and vinegar are condiments. When eating crabs, dip them in Jiang Mo vinegar juice, which will taste better.
Eat crabs in moderation and pay attention to collocation. Don't drink tea while eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.
At the same time, crabs should not be eaten with persimmons, because tannic acid and other ingredients in persimmons will solidify crab meat protein, and the solidified substances will ferment and rot in the intestines for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause lithiasis.
3. Chrysanthemum wine
Chongyang wants to drink "chrysanthemum wine", which is homophonic with "Jiujiu" and "wine", so it is deduced that Jiujiu wants to drink chrysanthemum wine. September is autumn in Ao Shuang. Literati call September "Chrysanthemum Moon", people call chrysanthemum "Nine Flowers", and Beijing regards chrysanthemum as one of the city flowers. Because of its unique cold resistance, chrysanthemum has become a symbol of vitality. It has extraordinary cultural significance in the ancients, and is considered as "longevity-prolonging guest" and "old grass", which can make people grow old and strong.
In ancient times, chrysanthemum wine was specially brewed for the Double Ninth Festival in the first year. On September 9th, people picked chrysanthemums and a little green branches and leaves, mixed them with grain for brewing, and then used them together to make wine, which will be drunk on September 9th next year. It is said that drinking this wine can prolong life. The Chronicle of Jingchu said: "On September 9th, Pei Yun ate lotus ears and drank chrysanthemum wine, and lived a long life."
During the Ming and Qing dynasties, people added a variety of herbs to chrysanthemum wine, and the effect was better. The preparation method comprises decocting Flos Chrysanthemi with juice, brewing with yeast and rice, or adding Radix Rehmanniae, Radix Angelicae Sinensis and Fructus Lycii. Gao Lian's "Eight Notes on Respect for Life" clearly records this, saying that chrysanthemum wine is a very popular "fitness drink".
Here's how to make medlar chrysanthemum wine.
500g of medlar, 20g of chrysanthemum, 0g of Ophiopogon japonicus100g, 20g of Qu and 7.5kg of glutinous rice are taken. Boil the medicinal materials and make wine with juice, koji and rice as usual. When the wine is ripe, press it to remove the bad, and put it away for storage.
4. Mutton noodles
You should eat mutton noodles on the Double Ninth Festival. "Sheep" and "Yang" are homophonic, which should be the code name of Chongyang. If you want to eat white flour, "white" means "100" minus the top "1", which means that 100 minus 1 is 99, in line with the code name of "99".
The birthday of a 99-year-old man in Beijing is called "Bai Shou". Wealthy families can hold mutton-based banquets on the same day, such as fried, roasted, rinsed and even whole sheep seats. Autumn is the fattest season for sheep, and mutton is warm and can keep out the cold.
There are many famous snacks based on buckwheat noodles and mutton in northern Shaanxi, such as mutton noodles and buckwheat noodles. When people in northern Shaanxi celebrate the Double Ninth Festival, they all want to eat buckwheat mutton at night.
Traditional Chinese medicine believes that buckwheat is cool and can strengthen the stomach, promote digestion and stop sweating. According to Compendium of Materia Medica, sweet buckwheat tastes sweet, flat, cold and nontoxic, while bitter buckwheat tastes bitter, flat and cold. Buckwheat can "strengthen the stomach, replenish qi, nourish the mind, refine the five internal organs and remove filth".
Modern research has proved that buckwheat is rich in nutrition and contains 19 amino acids, which can supplement major grains (such as wheat, corn and rice). Rich in dietary fiber, its content is 10 times that of ordinary polished rice; Buckwheat contains more trace elements such as iron, manganese and zinc than ordinary grains.
Because buckwheat is cold, people with spleen and stomach deficiency, poor digestive function and frequent diarrhea should not eat more buckwheat. In order to make up for this, people in northern Shaanxi often mix mutton with buckwheat.
Mutton is warm in nature, benefiting qi and tonifying deficiency, warming the middle and warming the lower, treating mental fatigue, soreness of waist and knees, five strains and seven injuries. In Compendium of Materia Medica, mutton is called a warm tonic for nourishing Yuanyang and benefiting blood. Chinese medicine believes that mutton also has the function of tonifying kidney and strengthening yang, which is suitable for men to eat regularly. Eating in winter can have the dual effects of tonic and cold protection. People can eat more mutton in time to get rid of moisture, avoid cold, warm their hearts and nourish their stomachs.
Teach you how to make mutton noodles.
Take sheep bones, flour, eggs, tomatoes, onions, ginger slices, salt and soy sauce. Soak the sheep bones in water, add water to the pressure cooker, put the sheep bones in, and put the onion and ginger slices. The pressure after bubbling is 10 minute; Take out the bones, leave the soup, and use the strips below; Take a part of the meat from the bone and cut it into small pieces. Take two bowls of flour, add some salt and beat an egg; Live face, put aside and wake up for fifteen minutes; Roll the dough into long slices with a dough press; Press into a wide face. Add a tomato to the bone stew mutton soup, add some soy sauce, put the noodles in a boiling pot and stir until cooked.