Chrysanthemum 2000g, Rehmannia glutinosa1000g, Angelica sinensis 500g, Lycium barbarum 500g, rice 3000g, and proper amount of distiller's yeast.

Exercise:

1. Put Flos Chrysanthemi, Radix Angelicae Sinensis, Radix Rehmanniae, and Fructus Lycii into a pot, add water and decoct to get juice, and filter with gauze for later use.

2. Cook the rice until it is half cooked, drain the water, mix it with the medicinal juice, steam it, add a proper amount of distiller's yeast, put it in a crock, and ferment it with cotton or straw around until it tastes sweet.

Efficacy:

Nourish liver and kidney, benefit the head, and resist premature aging. It is suitable for headache, dizziness, tinnitus and dizziness, and tremors of hands and feet caused by liver and kidney deficiency.

Service mode:

Take 3 tablespoons twice a day with boiled water.

Double Ninth Festival cake is called "flower cake". It is popular in most parts of the country. Named after eating it on the Double Ninth Festival. Since the Southern Dynasties. Rice flour and fruit are mostly used as raw materials, and the production methods vary from place to place, mainly baking and steaming. Five-color Caiqi Yang is inserted in the cake, and double-sheep stuffing is printed, which means "Chongyang", and it is still popular today.

Raw material formula

Glutinous rice flour 1000g japonica rice flour 500g red beans 250g white sugar 1000g red and green preserved fruit 100g brown sugar 50g soybean oil 25g.

Production method 1. First shred the red and green preserved fruit for later use.

2. Make dried bean paste with red beans, sugar (250g) and soybean oil.

3. Mix glutinous rice flour and japonica rice flour, take 150g, mix in brown sugar, and add about 50g of water to make paste slurry.

4. Mix the remaining powder with white sugar (750g), add 250g of water and mix thoroughly. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire. Take out the cake, cut it into the shape of diamond cake with a knife, and make a small flag with colored paper and insert it on the surface of the cake.

Chongyang cake is not only eaten at home, but also fed to relatives and friends, called "sending cake"; I also invited my married daughter to have a cake at home and called it "Ying Ning".

This year's Double Ninth Festival, we might as well make double ninth festival cakes ourselves to add to the fun of the festival. The method is as follows:

Ingredients: main branch: white flour: kg.

Ingredients: 50 grams of red and green silk and 200 grams of glutinous rice wine juice.

Seasoning: 300 grams of sand washing, 500 grams of sugar and 200 grams of cooked lard.

Method:

(1) Put the flour into the pot, add warm water, add sweet wine juice, evenly mix and ferment, add sugar (200 g) until it appears honeycomb, and evenly mix with chopsticks.

(2) Wash the sand and dilute it with hot water. Sugar (300g) melts in hot water. Cut the red and green silk into granules.

(3) Grease the bottom of the steamer, spread 1/3 batter on the bottom of the steamer, and brush a layer of sugar water and sand washing mud; Spread V3 batter, then brush a layer of sugar water and sand washing mud; Cover the remaining noodle stand, steam it over high fire, brush it with sugar water, sprinkle with red and green silk, cool it a little, and cut it into prismatic pieces.