Green dumplings
Green dumplings are a highlight of the Qingming Festival, this food belongs to the south of China's Jiangnan belt over the Qingming Festival must eat food, is one of the specialties of Wenzhou, Zhejiang Province.
Ingredients: glutinous rice, bean paste, mugwort.
Practice:
1. Put the young mugwort into a big pot, put the right amount of lime and steam it.
2. Bleach off the lime water and knead it into the glutinous rice flour to make a greenish color dough.
3. Picking into each about 75 grams of dough, rolled into long strips, one by one, flattened, wrapped into the bean paste filling and other fillings, pinch together the mouth, rolled into a ball, that is, into the green dumplings billet.
4. Cover the cage with a damp cloth, put in the green dumpling blanks, steam for about 15 minutes until cooked, and then apply some sesame oil on the green dumplings.
Features:
1. The green dumplings are as green as jade, glutinous and soft, fragrant, fat but not fat, a natural green healthy snack.
2. After steaming the green fluffy skin, bean paste filling sweet but not greasy, with a light fragrance of mugwort, sticky and delicious
Ching Ming_
Mugwort_is a kind of Ching Ming_, belongs to the Han nationality of the traditional delicious snacks, one of the Hakka dishes.
Ingredients: 1250 grams of mugwort, 1500 grams of glutinous rice flour, 1000 grams of sticky rice flour, 50 grams of lye, the right amount of raw oil, 1500 grams of pork, 20 mushrooms, asparagus 1, salt, starch, five-spice powder, oyster sauce in the right amount, 150 grams of peanuts, 50 grams of white sesame seeds, 100 grams of coconut, 100 grams of white sugar.
Practice:
1. Dough: mugwort clean, put the pot with water to boil rotten, boil with alkaline water, add the right amount of oil, boil rotten mugwort fish up, drain the water, put on a cutting board chopped, or put in a blender and stirred, and then in the mugwort with glutinous rice flour and sticky rice flour and into a dough.
2. Pork filling: chop the pork, add salt, starch, five-spice powder, oyster sauce and stir well. Mushrooms in hot water to soak, remove the tip of the chopped grain, asparagus shell, cut thick slices, put soaked in water, in the middle of the water a few times, and then put the pot with water to boil, and then over the water to remove astringent flavor, chopped into grains, mushrooms grain, asparagus grains in the meat mixture, stir well.
3. Sugar filling: peanut kernel frying, remove the clothes, crushed, white sesame frying, coconut toasted incense, mixed with sugar and stirred well.
4. molding: the dough is divided into small doses, respectively, wrapped into the meat filling and sugar filling, steamed dish lined with gauze, put the ai_ on it, the pot of water to boil, put the ai_, steamed for about 15 minutes, and then use the oil on the outside of the coating layer that is completed.
Features: more flavors, sweet, meat flavor are available, contains mugwort, has a high health function.
Warm Mushroom Buns
Warm Mushroom Buns belong to the Min cuisine family, a traditional dish of Taining, Fujian, China, which is traditionally used to pay homage to the God of the Land, but nowadays, many people consume it during the Ching Ming period, and it has slowly evolved into a delicacy for Ching Ming.
Ingredients: glutinous rice, round-grained rice in the ratio of 3:2, dried mushroom powder, chili powder, dried tofu, bacon, fresh bamboo shoots, shrimp.
Practice:
1. Soak the glutinous rice and round-grained rice before, grind them into a rice paste and filter out the water with a cloth bag, then add the dried mushroom powder to make the dough.
2. Chop the chili powder, dried tofu, bacon and so on, make the filling.
3. Cancel the quick dough, press it into a thin skin, and take the right amount of filling to make buns.
4. Put into the steamer to steam can be cooked.
Features: aroma, phlegm and cough and strong kidneys and bones function.
The deep-fried noodle cake
The deep-fried noodle cake is also a kind of gourmet food eaten in the Qingming Festival, with flour as the main ingredient in the north of China and rice flour as the main ingredient in the south of China, which belongs to the deep-fried food and is crispy and delicious.
Ingredients: flour or rice flour, salt, water
Practice:
1. Blend the flour with salt water, make dough, then molasses, cut strips, and then roll them into strips, and then put them into pots, sprinkle some edible oil on them.
2.When the noodle is in the basin and the elasticity is just right, put the noodle around the hand, stretch the noodle back and forth, and then put the noodle into the deep-fried noodle cake of uniform thickness, then put it into the frying pan, gently turn it over with chopsticks, and then fry the noodle cake in golden yellow color to make it crispy and golden in color.
Features: yellow color, layer display, light and beautiful, crispy and tasty when eaten dry, melt in the mouth after soaking in milk, but deep-fried noodle cake
is also a high-energy food, which is good for obesity, and weight-loss people need to pay attention to the amount of food.
Eggs
In many parts of China, the Qingming Festival is known as the Cold Food Festival, which means that fire is forbidden on this day, and boiled eggs are a good cold food.
Ingredients: eggs, water, salt.
Practice:
Put the salt into the water, boil over high heat, poke a few small pinholes in the egg with a needle, and then use a long spoon to put the egg into the water so that the egg will not generally crack, if cracked, you can add an appropriate amount of vinegar, to promote the protein coagulation, generally boiled for 3 to 10 minutes can be.
Note: Eggs should not be cooked too much, the protein is too hard, affecting the taste, of course, can not be eaten raw, eggs contain salmonella, need to be cooked before eating.
Zi Pui Bun
The old bun is in the Qingming Festival is also a lot of regions must eat food, because of its different production tools, its shape is different, which Zi Pui Bun is specifically for men to eat, married women eat pike buns, children eat all kinds of animal-shaped buns.
Ingredients: yeast, water, flour.
Practice:
1. yeast with warm water to melt, and into the noodles for minutes, after the noodles and good and heaped up to ferment for 2~3 hours.
2. After fermentation, start to knead the dough, knead the size, shape of the small dough.
3. Add water to the pot, put a steamer basket on high heat, put in the dough and steam it for half an hour.
Park's seeds
Park's seeds are the favorite of the Chaoshan people. They are widely grown in Chaoshan and there are many varieties of Park's seeds, so it is only natural that Park's seeds have become a must-have traditional pastry for the Chaoshan people's Ching Ming Festival.
Ingredients: 200g of sticky rice flour, 20g of sugar, 140g of water, 1 tablespoon of baking powder, 0.5 tablespoon of yeast, and an appropriate amount of park seed leaves.
Methods:
1. Put the park seed leaves and water into the cooking machine and break them up.
2. Put all the ingredients into the bread machine and mix well, if you don't have a bread machine, knead it properly.
3. Coat the molds with a little oil first, so that they can be easily demolded. Put the batter into the mold, let it rest for 10 minutes, and steam for 20 minutes on high heat.
Features:_Parkseed_The steamed parkseed is grass-green in color, with a big grin on its face, which always gives people a good feeling of spring. _The product is light green in color, with a very sweet taste, and it is said that eating it can also relieve accumulated heat and get rid of diseases.
Zifu
Zifu is an offering made during the Qingming Festival in Shaanxi and Shanxi in China, but because of the custom of cold food in this region, these offerings are given to children after the sacrifice to achieve the blessing of children and grandchildren.
Ingredients: flour, eggs, red dates, soybeans and walnuts.
Practice:
1. Flour is fermented with yeast and water for 2~3 hours, then kneaded into dough.
2. Take a small piece of dough and make it into a thin skin, put jujubes, soybeans, walnuts and so on in the center, and then slowly wrap the skin up, leaving the center empty, and then beat egg whites into it, and then make snakes, mice, rabbits, and other shapes on the outer skin. Put it into the steamer and steam for half an hour.
Features: Zifu flavor flavor, sweet that is needless to say, mainly because of its inheritance of China's traditional culture, but also sent to the children and grandchildren full of blessings.
Artemisia Artemisia PiPa
Artemisia PiPa is a specialty snack in the south of China, belonging to the green dumplings extended out of a practice.
Ingredients: glutinous rice noodles, Artemisia juice, bamboo shoots, minced pork, snow peas, or bean paste.
Practice:
1. Glutinous rice flour is poured into a container, and then poured into the juice of Artemisia, mix well, take another container, put in the clarified flour and then add boiling water and mix into a dough, put the glutinous rice flour dough and clarified flour dough together, knead well, and then put in a tablespoon of lard, then knead into a dough.
2. If there is some dip, you can sprinkle some clarified flour on the board, then divide the green dough into 10 portions and wrap it into the filling, don't be in a hurry when wrapping it, slowly push it up with your hands, the same way as you would do for a mooncake, and after wrapping it up, the surface of the green dumplings is smooth
3. Put the green dumplings on an oiled steamer basket or on silicone greaseproof paper and put them in a pot of cold water, and steam them for 10 minutes.
Features: Artemisia buns are also known as green dumplings. It is a traditional Han Chinese snack in the southern region of China, widely used during the Qingming Festival.