although Qingming is a solar term, it is closely related to the agricultural season, but it is different from the pure solar term. It also contains festivals, customs, activities and other contents. In Tomb-Sweeping Day, there are not only commemorative activities such as forbidding cold food and sweeping the graves, but also a series of custom activities related to beautiful spring weather, such as hiking, flying kites, swinging, playing polo, fighting cocks and inserting willows, which are closely related to food, thus forming a traditional festival with very national characteristics. So what are the Qingming food customs? Let's take a look at it with Xiaoshi Xiaobian.
Qingming Food Custom
On Qingming Day, there are some food customs in various places. Usually, Tomb-Sweeping Day eats eggs, single cakes and drinks wheat kernels, corn kernels or sorghum rice porridge in the morning.
In rural areas, small rice, bean cakes and dry rice are often fed to horses, mules, cows, donkeys and other large livestock on this day to reward them with pickaxes for a year's hard work. Call one thousand, scold ten thousand, Tomb-Sweeping Day tube meal? Said.
what is the food custom of Tomb-Sweeping Day in Quanzhou? Runbing vegetables? And? Qingming _? . Runbing vegetables? Is it made of flour and baked into thin skin, commonly known as? Moisten the cake, or? Wipe the cake? , and then roll shredded carrots, shredded pork, long fried, glutinous rice and other mixed pot dishes, you can eat, sweet and delicious. Qingming class? It is made of glutinous rice, wheat, dried sweet potato, etc., wrapped in sugar bean paste and steamed, sweet and palatable. Tomb-Sweeping Day eats? Runbing vegetables? And? Qingming _? It is a legacy of the ancient cold food festival.
Tomb-Sweeping Day cuisine
Green dumplings
As the name implies, they are blue dumplings. Use wheat leaves, cabbage leaves, mugwort leaves and pumpkin leaves. Squeeze out the juice first, then add a little lime and water and mix well. Use this water to mix with the sown rice flour and knead it into skin (at this time, the skin has become green), then wrap it with stuffing cores such as bean paste, rose and sesame (mostly bean paste and lard), and steam it in a cage until it is cooked. Green dumplings are blue and tough, and they are very fragrant when eaten cold. They are essential food for Tomb-Sweeping Day to pay homage to their ancestors. Ancestors die and people eat green dumplings? There is also a legend related to Dayu's water control.
shepherd's purse dumplings
among the cakes brought to Tomb-Sweeping Day's grave, there must be homemade shepherd's purse dumplings. In early spring and March, shepherd's purse is very abundant on the edge of rural ridge, and it is very fresh and tender at this time. Shepherd's purse is cool and sweet, and has the function of improving eyesight and lowering blood pressure. At this time, most rural girls carry bamboo baskets and knives, pick and dig shepherd's purse in the field, or eat it themselves, or sell it on the streets. Shepherd's shepherd's purse is a kind of dough stuffed with shepherd's purse and covered with sown rice flour. Because shepherd's purse has the function of improving eyesight, it is also called eye-catching dough. Shepherd's shepherd's purse is usually stuffed with minced meat mixed with shepherd's purse (salty taste), or stuffed with lard mixed with shepherd's purse (sweet taste), and used separately.
there are two kinds of cooking methods: one is to cook dumplings in a cage; The second is to boil in a boiling water pot and cook dumplings (that is, Yuanxiao). Whether it is cooking or cooking, whether it is sweet or salty, its taste is delicious. It is not only a must-have cake ball for Tomb-Sweeping Day's grave, but also a seasonal food in March.
shepherd's purse cake
is also called eye-catching cake. Rubbing rice flour into shepherd's purse to make a cake, adding raw lard, steaming in a cage, cooling the cake, cutting it into pieces, and frying it in oil. Its taste is really unusual. It's also the pastry from Tomb-Sweeping Day's grave and the seasonal food in March.
Shepherd's shepherd's purse needs to be treated before it is made into cakes, balls or mixed with other dishes: after it is bought back, the yellow leaves are removed, the roots are cut off, washed, and used in a bowl or fragrant. Now, aluminum pot can be used to pickle shepherd's purse for half a day with a little salt, and then the juice is squeezed out to marinate the pickled shepherd's purse. Shepherd's shepherd's purse can not only be used to make cakes, but also be written, such as shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's
sauce pork
is also called sauce meat. It is also a necessary food for Tomb-Sweeping Day to go to the grave and a seasonal delicacy in March. Sauced pork has a long history, and it has been produced as a commodity for at least 8 years. As early as the second year of Shaoxing in the Southern Song Dynasty, it was recorded in the book Dream of China in Tokyo:? Each breast will wait until noon, and cooked food will be cooked in the market, including head, hoof, liver, lung, four pieces, miscellaneous boiled, hoof and claw, cheese, red and white boiled meat and so on. ? The red and white boiled pork in the book is today's sauce pork.
Sauced pork is deep red like cherry, crisp and fat, which is pleasing to the eye and satisfying. At present, braised pork is sold on the counter in all braised dishes shops and cooked meat shops. In fact, home-made sauce pork is not complicated, and the taste is equally excellent.
when making, firstly, wash, scrape and brush the pork belly with skin, and cut it into small squares of about 4.5 cm and 5 cm (each time, the size is 15? Put it in boiling water to mourn the blood stain, take it out and wash it, and remove the floating objects from the soup that mourned the meat for later use. Then, put the lost rib cubes in an iron pot, pour in the broth and seasonings such as Shaoxing wine, salt, white enamel, cinnamon, wormwood, shallots, ginger, red rice flour, etc., and cook for about 1 hour with strong fire. When the pot boils, add red rice flour, depending on whether the skin is red or not. When the soup in the pot is thick, add Shaoxing wine and white enamel.
at this time, continue to cook for another 3 or 4 minutes with medium heat, and poke it with chopsticks. If the skin is crisp and rotten, you can take the pot out. Take out the meat piece by piece, and put the sauce pork into a washed plate. The gravy left in the pot should be made into gravy. The gravy is very important. The gravy should be bright in color, salty in sweetness, and sweet-based, thick and delicate. When making, the prepared gravy should slowly fall down, stirring while pouring, usually pouring the gravy with the left hand and stirring with the spoon in the right hand.
Sauced pork should be eaten hot. If it is cooled, it can be steamed in a pot for a few minutes, but it is not advisable to swallow it for too long, so that the meat oil overflows. Such as rice mixed with sauce and meat, red and white set each other off, its taste is excellent, which makes people have a great appetite.
Wildfire Rice
In the old days, when people swept the tomb, they cooked food in the wild, built a stove with mud bricks, took weeds or twigs as fuel on the spot, and supported the small iron pot on the temporary stove for cooking. Most of the dishes are offerings to the grave. When the rice is cooked, people will sit on the floor and chew it in the wild, which is called wildfire rice, and now it is called picnic.
At present, people who go to the grave in Tomb-Sweeping Day still like to eat in the wild, enjoy the beautiful scenery in spring and appreciate the local customs in the suburbs, which really brings people spiritual enjoyment and satisfaction. It's just that there is no need to cook for picnics now. Bread, cakes and the like are usually taken as staple foods. Besides food for the grave, beer, drinks, stewed vegetables and the like are also taken. At that time, a piece of plastic cloth will be spread out in the wild, all kinds of food will be put on, and people will sit on the floor and enjoy the endless fun of the picnic.