Flower waffles: Patterned with rosin, good color and fragrance

The name "waffles" comes from the fact that when steaming cakes, a layer of pine needles is laid on the steamer to prevent the cakes from sticking. On the drawer. Flower pancakes are made by dyeing natural colors with gourds, carrots, pumpkins, etc., and then adding colorful patterns such as flowers and birds. That is to say, flowers, leaves, birds, etc. are made from dyed rice dough and pasted on the cakes, so that the cakes are not only faintly fragrant but also colorful, fragrant and beautiful.

During the Joseon Dynasty, food called "various pancakes" were indispensable at palace banquets. In addition to ordinary pancakes stuffed with beans, dates, chestnuts, etc., there were also pancakes with water celery, shiitake mushrooms, shiitake mushrooms, and chicken. "Stuffed waffles" filled with meat and vegetables. ◆Taro soup: The number one Mid-Autumn Festival food, helpful for digestion

If there is a difference between Mid-Autumn Festival food, Spring Festival ancestor worship food and other seasonal foods, the most representative food is taro soup. Because taro soup is harvested around the Mid-Autumn Festival, you can only try it during the Mid-Autumn Festival. It’s easy to overeat during the Mid-Autumn Festival when food is abundant, but as long as you eat taro soup, you won’t feel stagnant or have diarrhea. Taro is an alkaline food and rich in fiber, which not only helps digestion, but also promotes gastrointestinal motility and prevents constipation.

◆Flower Skewers: Multi-material "Colorful Jacket"... Highly nutritious

Among the colorful Mid-Autumn Festival foods, the top one is definitely the Flourish Skewers. This is a BBQ skewer made with a variety of ingredients including cucumbers, carrots, platycodon, mushrooms, and eggs. When placed around a round plate, it looks as gorgeous as a colorful coat, so it is often used as a Mid-Autumn Festival delicacy. The pattern skewers use meat and vegetables evenly, so there is no bias in terms of nutrition. Place fried red clams and fried sole in the center of the plate to make the nutrition more balanced.

◆Stewed beef tendon: the best meat dish...stewing beef tendon for a long time can bring out the flavor.

Meat dishes are indispensable in festival delicacies, and the meat dish with the strongest autumn flavor is stewed Beef tendon is none other than this. Braised beef tendon is a nutritious food made with new chestnuts and delicious autumn mushrooms. It is also topped with beef offal, ginkgo biloba, fried eggs, and celery sticks to make it beautiful and delicious.

Flower Song Cake

◇Ingredients (4 people): 2 cups of salted japonica rice noodles, 20g of blanched mugwort, 2 cups of processed wormwood-colored japonica rice noodles, pine needles and Some sesame oil.

◇Ingredients: half cup of peeled adzuki bean paste, salt, cinnamon powder, honey, two chestnuts, half cup of black beans (1/5 cup of dry beans), 1/5 teaspoon of salt. ◇Decoration materials: 4 tablespoons each of rice and noodles, some red coloring, 1 teaspoon gardenia water.

◇Preparation method: 1. Wash the rice, soak it for more than 5 hours, control the water, add appropriate amount of salt to grind the noodles, and sift it out with a medium sieve. If you want to make mugwort sponge cake, put the blanched mugwort into rice and grind it together. 2. Soak the adzuki beans, peel them and cook them thoroughly. 3. Put the boiled adzuki beans in a basin to adjust the saltiness, then mash them with a rolling dough to make bean paste. 4. Add cinnamon powder to the bean paste and mix well, then add honey and mix well. 5. Peel the chestnuts, chop finely, and sprinkle with sugar. 6. Adjust the saltiness of new beans. If dry beans are used, they should be soaked in water and cooked. 7. Mix the rice noodles with hot water and make them into chestnut-sized balls. Put bean paste in the balls to make a shape. 8. The flower decorations are made into mung bean-sized pieces. The red color is made from rice noodles and red pigment, and the yellow color is made from rice noodles and gardenia water. Pumpkin powder, Schisandra chinensis, carrot juice, and grape juice can also be used for color. 9. Decorate the finished sponge cake with flower decorations. 10. Place a layer of pine needles on the steamer, then place the sponge cake on top and add several layers in the same way. 11. After steaming, quickly run it through cold water to remove the pine needles, put it on a basket to control the water, and then apply sesame oil.

◆Sugar rolls

◇Ingredients: 0.8 cup of white sesame seeds (100g), 1 cup of black sesame seeds (110g), 1 cup of perilla seeds (100g), 1 cup of white melon seeds (115g) ), 1 cup of peanuts (115g)

◇Gui juice ingredients: 1 cup of syrup (280g), 3/4 cup of white sugar (120g), 3 tablespoons of water, some salt.

◇Preparation method: 1. Wash and soak white sesame seeds for more than 1 hour, peel and fry. Sieve through a medium sieve and use the remaining grains. 2. Fry the black sesame seeds. 3. Wash the perilla and stir-fry until cooked. 4. Peel the peanuts and white melon seeds and pound them into coarse particles. 5. Add syrup, sugar, water, salt, and cook until it becomes a thin sauce without drying out. 6. Fry the sesame seeds separately. 7. Pour sugar juice over the fried sesame seeds and nuts, bring to a simmer and stir until sugar shreds appear. (Proportion: 1 cup of roasted sesame seeds, 4 tablespoons of sugar juice, 1 cup of nuts, 3 tablespoons of sugar juice). 8. Place a plastic film greased with cooking oil in the sugar mold, pour the mixed ingredients while they are hot, and roll them into thin slices with a rolling pin. 9. Make beautiful patterns when it’s still hot.

◆Chrysanthemum cake

◇Ingredients: 4 cups of glutinous rice noodles, 1 tsp of salt, some cooking oil, some yellow chrysanthemums, and half a cup of honey.

◇Preparation method: 1. Wash the glutinous rice, soak it in water, grind it with salt, and sift it out with a fine sieve. 2. Mix the glutinous rice noodles with hot water and shape into an oblate shape with a diameter of 5 cm. 3. Pick off the chrysanthemum petals, wash them and empty them with water. 4. Put some oil in the pot, put the dough pieces in item 2 into the pot, and fry them while pressing them with a spoon. 5. When cooked, turn over and continue frying, garnish with flower petals. 6. It is best to spread honey on the plate.