Dragon Boat Festival, what does this festival mean to you?

Besides eating a bite of sweet rice dumplings, what else does she remind you of?

In a modern society where various foreign festivals are becoming increasingly popular, has the Dragon Boat Festival, like some traditional festivals, gradually become a dispensable symbol?

1. Origin of the Dragon Boat Festival: The Dragon Boat Festival, also known as the Dragon Boat Festival, is one of the largest traditional festivals in my country.

The meaning of "Duan" is the same as "the beginning". Calling "Duanwu" is like calling "the fifth day of the lunar month"; the word "五" in Duanwu is also connected with "Wu". According to the order of the earthly branches, May is the day of "Wu".

"moon.

And because noon is "Yang Chen", the Dragon Boat Festival is also called "Duan Yang".

On May 5th, the month and day are both five, so it is called Chongwu, also called Chongwu.

In addition, the Dragon Boat Festival has many other names, such as: Summer Festival, Bath Orchid Festival, Girl's Day, Tianzhong Festival, Dila, Poet's Day, etc.

There are so many nicknames for the Dragon Boat Festival, which indirectly illustrates the differences in the origin of the customs of the Dragon Boat Festival.

This is exactly what happened.

Regarding the origin of the Dragon Boat Festival, there are at least four or five theories today, such as: the theory of commemorating Qu Yuan; the theory of Wuyue national totem sacrifice; the theory of starting from the Summer Solstice Festival in three generations; the theory of driving away evil moons and evil days, etc.

So far, the most widely influential view on the origin of the Dragon Boat Festival is the theory of commemorating Qu Yuan.

In the field of folk culture, Chinese people associate the dragon boat racing and eating rice dumplings during the Dragon Boat Festival with Qu Yuan.

It is said that after Qu Yuan threw himself into the river, the local people injured him and died, so they tried their best to rescue him in boats because of the custom of boat racing. It is also said that people often put food into the water to worship Qu Yuan, but most of them were eaten by dragons. They were used later because of Qu Yuan's reminder.

Rice is wrapped in neem leaves and wrapped with colorful silk to make the later rice dumplings.

2. The north and south flavors of rice dumplings: Due to the different eating habits of different places, rice dumplings have formed the north and south flavors. Among the more famous rice dumplings are: Beijing rice dumplings. The representative variety of northern rice dumplings. Beijing rice dumplings are larger in size and are oblique square or triangular in shape.

At present, most of the products on the market are glutinous rice dumplings.

In rural areas, it is still customary to eat rhubarb rice dumplings.

Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

Guangdong Zongzi is the representative variety of southern Zongzi. Guangdong Zongzi is the opposite of Beijing Zongzi. It is smaller in size and has a unique shape, with a square front and a sharp corner at the back, like an awl.

There are many varieties, in addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as assorted rice dumplings with fillings such as diced chicken, duck meat, barbecued pork, mushrooms, and mung beans, which have a better flavor.

3. Some ways to make rice dumplings: It’s the Dragon Boat Festival again, and every household must eat rice dumplings.

In midsummer, I smell the fragrance of mugwort leaves and make rice dumplings to celebrate the Dragon Boat Festival.

Although there are quick-frozen rice dumplings in supermarkets now, I always feel like there is something missing when eating them, so I still make the rice dumplings by myself. It’s up to you to decide what flavor you want to eat. Maybe a generation of famous rice dumplings will be born in your hands.

1. Preprocessing of raw materials 1. Brewing of glutinous rice, mung beans, and peanuts: After washing the pure glutinous rice, soak it in 60°C water for 5 hours, or soak it in cold water for 12 hours.

After washing the mung beans, soak them in boiling water for 3.5 hours, or soak them in cold water for 12 hours and then peel them for the best effect.

Soak peanuts in boiling water for 3 hours, or soak in cold water for 5 hours and then peel.

2. How to make scallion and ginger oil: fry the minced scallions, minced ginger and a little refined salt in 25 grams of lard until golden brown. After the fragrance comes out, remove the minced scallions and ginger to make scallion and ginger oil.

3. Glutinous rice and mung bean paste: Mix the soaked glutinous rice and mung bean paste in a ratio of 3:1, then add some alkali (3 kg of glutinous rice, 10 g of alkali), then mix in scallion and ginger oil to make glutinous rice and mung bean paste.

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4. How to make bacon with tangerine peel: Ingredients: 250 grams of streaky pork, a little salt, 1 tablespoon green onion, appropriate amount of shredded ginger, 20 pieces of tangerine peel, shredded, a little cooking wine.

Preparation method: Wash the meat, cut it into finger-thick strips, mix sugar, salt and cooking wine, rub it on the meat strips, then add shredded green onion, ginger and tangerine peel and mix well.

After pickling for 10 hours, remove the shredded green onion and ginger.

5. Preparation method of fermented bean curd and bacon: Ingredients: 250 grams of pork belly, sugar, 1 tablespoon green onion knots, shredded ginger, appropriate amount of cooking wine.

Preparation method: Cut the meat into finger-thick strips, mix sugar, cooking wine, green onion knots, and shredded ginger, rub it on the meat strips, and marinate for 10 hours. Remove the green onions and ginger, add fermented bean curd, crush it, and mix in the marinated meat.

Season the strips and marinate them for another 1 hour.

6. Method for making beef with tangerine peel: Ingredients: 500 grams of beef shank, 2 tablespoons of sugar, 100 grams of green onion, 1 peppercorn powder, 1 tsp of cooking wine, a little 30 cumin (wrap well with gauze), two slices of tangerine peel, a little baking soda.

Cut the washed beef into finger-thick strips, rub it evenly with baking soda, add an appropriate amount of boiling water, then add sugar, green onions, cooking wine, pepper powder, cumin, cook for a while, then add soy sauce, and cook until eight

It's done when cooked.

7. How to make bacon: Ingredients: 500 grams of streaky pork, 250 grams of sweet noodle sauce, a little cooking wine, a little green onion, 15 grams of ginger, and plastic rope paper (window paper).

Preparation method: Wash the meat and cut into strips about 33 cm long, 3.3 cm wide and 3.3 cm thick.

Add the cooking wine, chopped green onion, and minced ginger to the sweet noodle sauce and mix well.

Soak the meat strips in the sweet noodle sauce for 2 hours.