traditional food eaten in Tomb-Sweeping Day

1. Tomb-Sweeping Day eats mugs (bǐ n)

There is an old saying in Hakkas called? Eat mugwort around Qingming Festival, and you won't get sick all year round? . Ai Zan is a traditional snack for Tomb-Sweeping Day Hakkas. First of all, wash the fresh and tender wormwood, put it in the pot and cook it, then take it out and drain it. The water for boiling wormwood should be reserved for later use. Then chop the cooked wormwood into grass mud, and the finer the grass mud, the worse the better. After cutting the wormwood mud, mix it with boiled wormwood water and glutinous rice flour. Then put the prepared fillings such as sesame seeds, plum beans and peanuts into the dough, and then seal it

2. Tomb-Sweeping Day eats green dumplings

During Qingming Festival, there is a custom of eating green dumplings in the south of the Yangtze River. Green dumplings are made of a kind of food called? Wheat straw? After mashing wild plants, squeeze out juice, then mix this juice with dried pure glutinous rice flour and knead it, and then start making dumplings. The stuffing of dumplings is made of delicate sugar bean paste, and a small piece of sugar lard is added when filling. After the dumplings are made, put them into a cage and steam them. When they come out of the cage, brush the cooked vegetable oil evenly on the surface of the dumplings with a brush, and you're done.

3. Tomb-Sweeping Day eats warm mushroom buns

Warm mushroom buns are traditional snacks in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Foer grass, and the locals call it warm mushroom grass. Every year, on the eve of Qingming Festival, the fields are covered with moustache, which is hairy, fresh and tender, which is a good season for picking and making warm mushroom packages. In Taining, there are some differences in the production of warm mushroom packages. The southern film is made of freshly picked warm mushroom grass, which looks like a full moon and is similar to steamed stuffed bun; The northern piece is made of warm mushroom powder, which is shaped like a crescent moon and more like dumplings. It's from southern China. It's usually eaten on the eve of Qingming Festival, for the sake of fresh taste and not too many rules. The way to make Tomb-Sweeping Day cuisine clear

Raw materials: 5kg of glutinous rice, 5g of clear vegetables, and appropriate amounts of sugar and primers.

Production:

1. Select the first-class glutinous rice, wash it, soak it for 4-6 hours, and filter off the water; Remove the residue and wash the cabbage.

2. Mix the glutinous rice with the cabbage, steam it, pour it into a stone nest or a special wooden trough, mash it with a wooden stick and divide it into several lumps.

3. Steamed Qingming Pa until soft, and then steamed or fried with white sugar and primer, or steamed or fried directly and then wrapped with a layer of white sugar or primer for eating.

Note: 1. There are two other methods to make Qingming Ba:

A. Grind glutinous rice into powder, sprinkle some water to moisten it loosely, and steam it with Qingming vegetables to make a rake.

B, add a little indica rice to glutinous rice and add water to grind it into pulp, hang it in a cloth bag or press it dry, steam it with Chinese cabbage when the water content is about 3%, then wrap it with white cloth, and knead it into a cake or a cake on a chopping board.

2. Introduction. The scientific name is Suama, also known as Suma. Dark brown, like mustard seed, has a unique fragrance. People in Guizhou use primers more than sesame seeds. Tomb-Sweeping Day's definition

Tomb-Sweeping Day is also called the Youth Day, which is at the turn of mid-spring and late spring, that is, the 18th day after the winter solstice. It is a traditional festival in China, and it is also one of the most important festivals for offering sacrifices to ancestors and sweeping graves. Tomb-Sweeping Day, a traditional Chinese nation, began in the Zhou Dynasty and has a history of more than 2,5 years.

Qingming Festival was originally just the name of a solar term, and it became a festival to commemorate ancestors, which was related to the Cold Food Festival. Jin Wengong designated the day after the Cold Food Festival as Tomb-Sweeping Day. In most parts of Shanxi, the Cold Food Festival was celebrated the day before Tomb-Sweeping Day. Yushe County and other places celebrated the Cold Food Festival two days before Tomb-Sweeping Day; Yuanqu County also pays attention to Tomb-Sweeping Day's Cold Food Festival the day before and light cold food the day before.

Tomb-Sweeping Day is important to China? Eight festivals in the year? One, usually around April 5th of the Gregorian calendar, is a very long festival, with two sayings: 8 days before the 1th and 1 days after the 1th, which all belong to Tomb-Sweeping Day in the past 2 days.

almanac: On the fifteenth day after the vernal equinox, the bucket refers to Ding, which is named for Qingming, when everything is clean and clear, and when it is covered, everything is clear and clear, so it is named. ? As soon as Qingming arrives, the temperature rises, which is a good time for spring ploughing, so why? Before and after Qingming, plant melons and beans? Said.