Traditional food and practice of double ninth festival: flower cake
Respect the elderly on the Double Ninth Festival and climb high to avoid disasters. ? Cake? With what? Tall? Homophonic again? Step by step? 、? Longevity Meaning, then? Chongyang flower cake? It has become a popular holiday food.
Chongyang cake, also known as flower cake, chrysanthemum cake and five-color cake, has no definite method and is more casual. Rough cake? 、? Exquisite flower cake? And then what? Money for cake? . Stick some coriander leaves as a sign, and put some rough dried fruits such as olives, dates and walnuts in the middle; There are three or two layers of fine flower cakes, each with fine candied dried fruits, such as preserved apples, peaches, apricots and dates. Money flower cake and refined flower cake are basically the same, but smaller, like? Money? Generally speaking, it is mostly the food of upper-class aristocrats.
It is said that in early years, we didn't put dates and chestnuts on the bread, or steamed sticky cakes with glutinous rice and yellow wheat. Shang Jin? 、? Silver? Flower cake.
Recommended practice of flower cake
Raw materials: glutinous rice flour1000g, japonica rice flour 500g, red bean 250g, white sugar1000g, red and green preserved fruit100g, brown sugar 50g, edible oil 25g, dried osmanthus a little.
Exercise:
1, first cut the red and green preserved fruit into shreds for later use. Use red beans, sugar and cooking oil to make dried bean sauce. Or you can go directly to the store to buy a pack of bean paste; Mix glutinous rice flour and japonica rice flour evenly, take 150g, mix with brown sugar, add about 50g of water, and prepare into paste slurry for later use; Mix the remaining powder with 750 grams of sugar and 250 grams of water and mix well for later use.
2. Pick up the cake drawer, spread a clean wet cloth, put in half of the cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining half of the cake powder on the bean paste and scrape it flat, and then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire.
3. Take out the cake, cut it into squares or diamonds, and sprinkle with dried osmanthus; Make a small flag with colored paper and insert it on the surface of the cake.
Second: crabs
In some parts of our country, there is a custom of eating crabs on the Double Ninth Festival. Just after the Mid-Autumn Festival, crabs in the north became fat. It has two meanings to say that Chongyang crab is the most beautiful. First, before and after the Double Ninth Festival, the crab meat is delicious and the crab yellow is full. Second, the Double Ninth Festival is a festival of filial piety, and it is getting cold. Prepare a set of warm clothes for elderly parents, send a few delicious Yangcheng Lake hairy crabs, and make a cup of warm ginger tea to keep the elderly warm in autumn and winter.
Before and after the Double Ninth Festival, that is, when the northwest wind blows, crabs are the best. Females are plump, males are obese. So how to identify Yangcheng Lake hairy crabs? It's still the mantra of those eight words: green back, white belly and golden hair with claws. Because the aquatic plants in Yangcheng Lake are particularly fat and have a stone bottom, the hairy crabs that have climbed in Yangcheng Lake have a white belly, long hair and strong legs and feet. Even if the meat is not dipped in crab vinegar, it is still sweet and delicious. Here's how to steam crabs.
Recommended practice of steaming crabs
Ingredients: crab1000g, yellow wine15g, Jiang Mo 30g, minced garlic 30g, soy sauce 20g, a little sugar and monosodium glutamate, sesame oil15g, and balsamic vinegar 50g.
Exercise:
1. Wash the crabs with clear water and put them in a container; Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl and put vinegar in it for later use.
2. Put the crab in a cage and steam 15~20 minutes on high fire until the crab shell is bright red. The crab meat is cooked, take it out. Bring oil and vinegar when serving.
Three: chestnut cake
There are two kinds of snacks in Beijing, one is flower cake and the other is chestnut cake. Chestnut cake is made of chestnut paste as the main raw material.
Its practice is to peel raw chestnuts, steam them, mash them into mud, and prepare large pieces of Beijing cakes and sand stuffing. Divide 200 grams of chestnut paste into three parts, spread one part as the bottom layer, then spread a layer of cake, then smooth one part on the cake, and then spread a layer of sand stuffing. The last part of the chestnut paste was smeared on the top layer, and the pattern was made of Beijing cake slices cut into small water chestnuts and fine green plum shreds. When eating, pour the sugar juice made of white sugar and osmanthus on it.
Recommended practice of chestnut cake
Raw materials: chestnut1000g, golden cake 3 10/0g, sand stuffing 450g, green plum 5g, sugar 300g and melon seeds 20g.
Exercise:
1. Wash chestnuts, cut a small mouth on the skin with a knife, put them in a cold water pot, cook for 20 minutes on high fire, take them out, peel them off, and steam them in a cage for about 1 hour. After the chestnut meat is soft and rotten, mash it and knead it into even chestnut paste. If the mud is dry, you can add water and sugar appropriately.
2. Cut the golden cake (300g) into four pieces, with the length of 13cm and the width of 10cm, and cut the rest into small water-shaped pieces. Cut the green plum into filaments; Wash melon seeds; Add 300 grams of white sugar and cold water, and boil it into a thick sugar juice.
3. Spread a wet cloth on the chopping board and divide 200g chestnut puree into three equal parts. First, spread a part of it on a wet cloth, use a knife to make a rectangular piece with a length of 13cm and a width of 10cm, put a large gold cake on it, then spread a chestnut paste with the same size, spread a quarter of the sand filling on the second layer of chestnut paste and smooth it, and then cover it with a layer of chestnut paste. Make 4 pieces according to this method.
4. Finally, decorate various patterns on the cake surface with green plums, melon seeds and gold cake slices cut into diamonds, that is, make chestnut cakes. When eating, cut the chestnut cake into small squares, put it on a plate and pour sugar juice on it.
Four: chrysanthemum wine
99 and? Long homophonic, same? Wine? It is also homophonic, so it is derived that Jiujiu should drink chrysanthemum wine. "Miscellanies of Xijing" describes the time when Emperor Gaozu was in the palace? On September 9th, Pedogwood ate lotus root bait and drank chrysanthemum wine, so people lived longer? . It is also recorded in the "Continued Harmony" of the Southern Liang Dynasty. On September 9th, drink chrysanthemum wine? This is enough to show the popularity of drinking chrysanthemums in Chongyang. At that time, people regarded chrysanthemum wine as a must-have drink for Chongyang to eliminate disasters and pray? Auspicious wine
In ancient times, chrysanthemum wine was specially brewed for the Double Ninth Festival in the first year. On September 9th, people picked chrysanthemums and a little green branches and leaves, mixed them with grain for brewing, and then used them together to make wine, which will be drunk on September 9th next year. It is said that drinking this wine can prolong life. Collection of History of Jingchu and Sui Dynasty:? On September 9th, Pei Cornus ate lotus ear and drank chrysanthemum wine to prolong its life. ? During the Ming and Qing dynasties, people added a variety of herbs to chrysanthemum wine, and the effect was better. The preparation method comprises decocting Flos Chrysanthemi with juice, brewing with yeast and rice, or adding Radix Rehmanniae, Radix Angelicae Sinensis and Fructus Lycii. The following is how to make chrysanthemum wine.
Recommended practice of chrysanthemum wine
Raw materials: Chrysanthemum morifolium 2000g, Radix Rehmanniae1000g, Radix Angelicae Sinensis 500g, Fructus Lycii 500g, rice 3000mg, and proper amount of distiller's yeast.
Exercise:
1. Put Flos Chrysanthemi, Radix Angelicae Sinensis, Radix Rehmanniae, and Fructus Lycii into a pot, add water and decoct to get juice, and filter with gauze for later use.
2. Cook the rice until it is half cooked, drain the water, mix it with the medicinal juice, steam it, add a proper amount of distiller's yeast, put it in a crock, and ferment it with cotton or straw around until it tastes sweet. The earthen altar is surrounded by cotton or straw, which needs heat preservation and fermentation.
Five: Mutton noodles
Sheep? With what? Yang? Homophonic, it should be the code name of Chongyang. Want to eat white flour to make noodles? White? what's up A hundred? Remove the top word? One? Ninety-nine means one hundred MINUS one. Jiujiu? Classic. Is it called the birthday of a 99-year-old man in Beijing? White head? . Wealthy families can hold mutton-based banquets on the same day, such as fried, roasted, rinsed and even whole sheep seats. Autumn is the fattest season for sheep, and mutton is warm and can keep out the cold.
Compared with pork and beef, mutton is tender, high in protein and low in fat and cholesterol, so it is very suitable for the elderly. To make mutton noodles delicious, it is very important to cook mutton soup. Be sure to cook the soup as white as milk and the meat thoroughly, which is more conducive to the digestion of the elderly. The ancients who paid attention to health paid attention to autumn tonic, and mutton was the best tonic, so Chongyang wanted to eat sheep.
Recommended practice of mutton noodles
Ingredients: flour, salt, eggs, sheep bones, onions and ginger.
Exercise:
1, soak the sheep bones in water, fill the pressure cooker with water, add the sheep bones and add the onion and ginger slices. Press 10 minute after bubbling. Take out the bones and leave the soup base. Take a part of the meat from the bone and cut it into small pieces.
2. Take two bowls of flour, add some salt and beat an egg. Live a face and wake up for fifteen minutes. Roll the dough into long slices with a dough press. Press into a wide face. Add a tomato and soy sauce to the bone stew mutton soup. Put the noodles in a boiling pot, stir and cook.
Double Ninth Festival Food Raiders 1. Xiba tofu
Xiba tofu is a traditional Chinese dish in Leshan, Sichuan. More than 20 kilometers down the Minjiang River from Leshan Giant Buddha, there is a thousand-year-old town-Xiba Town, wutongqiao district. As early as the Wanli period of the Ming Dynasty, people in the town had the custom of eating tofu. Xiba Tofu has successively introduced hundreds of varieties such as bear's paw tofu, yipin tofu, lantern tofu, hydrangea tofu, osmanthus tofu, snowflake tofu, three fresh tofu and bowl-covered tofu. The red oil type is characterized by hemp, spicy, hot, soft, tender and fragrant, while the white oil type is tender as bone marrow, bright in color, elegant and mellow.
Recommended: Cucumber Piaoxiba Tofu Shop
Address: Entrance of Xiba Ancient Town, wutongqiao district, Leshan
2. Coarse beef
Beef stubble is a traditional China food in Leshan, Sichuan. A hundred years of history, three generations of evolution. Stubby beef soup pot has become a well-known local food in Leshan. Its dual-purpose function of medicine and food for dispelling cold and relieving cough? Fill in the dirt with dirt? The principle of traditional Chinese medicine has greatly improved the taste and grade of this local famous food. With the development of stilted beef soup pot, the taste of soup is becoming more and more exquisite. On the basis of traditional soup flavor, modern condiments such as pepper, monosodium glutamate and sprouts are added, and dozens of Chinese herbal medicines are soaked and boiled. Essence soup? , more scientific nutrition. It has formed four characteristics: clear soup color, long flavor, crisp beef offal and diverse eating methods.
Recommended: Gushi Xiangqiaojiao Beef
Address: Suji Town, Shizhong District, Leshan City
3. Vegetable jiaozi Soup
The entrance of the round son is tender and smooth, and the taste is good. Light and moderate taste, suitable for middle-aged and elderly people. With green vegetables, the color is green and the appetite is greatly increased.
Recommended: Emei Mountain Green Vegetable Mariko.
Address: Suishan East Road, Emei Mountain
4. Spicy-hot fish hotpot
A famous snack with all colors and flavors, spicy and delicious, can make people cry.
Recommended: spicy store fish restaurant buffet hotpot
Address: near Haitang Road 12 10, Shizhong District, Leshan City.
Three unique chrysanthemum wine for Chongyang picnic. Chrysanthemum is a timely flower, in? This grass was the only one that flourished during the first frost? So chrysanthemums were regarded by the ancients? Waiting for grass? ; Because of its unique character, chrysanthemum has become a symbol of vitality. Bai Juyi once quoted Yuan Zhen's poem:? It is not that chrysanthemum is the only flower, but this flower is even more flowerless. ? In the bleak autumn wind, all kinds of herbs wither, only chrysanthemums and frost flowers bloom. The independent chrysanthemum in cold autumn has unusual cultural significance in the ancients. In the eyes of Sendao Fang Jia, what is it? Life extension department? Young grass. Therefore, enjoying chrysanthemums and drinking chrysanthemum wine have become the main festivals of Chongyang. Tao Yuanming, a recluse in Jin Dynasty, loved the nobility of chrysanthemums, and made clear his ambition through chrysanthemums. On September 9, although he was poor and had no wine, he went out and sat in the chrysanthemum bush next to his home. Over time, he was covered in chrysanthemums. Suddenly Jiangzhou secretariat Wang Hong sent chong yang wine and Tao Yuanming? Even if you just drink, you will go home drunk. ? The wine that Tao Yuanming drank was probably chrysanthemum wine brewed by chrysanthemum last year.
Cornus officinalis Pei Cornus officinalis is a pepper plant, which ripens in autumn. According to ancient knowledge, from Cornus officinalis to September 9? Strong and mature? So people are used to this kind of day. Fold the dogwood room with a plug? It is said that it can dispel evil spirits and resist the first cold (Jin and Zhou Dynasties: Local Customs). In ancient times, the cold in late autumn was often regarded as a ghost. Cornus officinalis, which can dispel wind, evil spirits and cold, has become a magic article for folk to drive away diseases and treat diseases. "Miscellaneous Five Elements Book" says: Planting beside the house? Poplar, Cornus officinalis, three, prolong life and remove bitterness. ? Hanging dogwood indoors, that is? Ghosts dare not enter? Effect. The ripe dogwood in Chongyang has such magical exorcism effect that people will naturally look at it with special respect and call it dogwood? Evil spirits? . On the Double Ninth Festival, people either wear bags or plugs of Cornus officinalis to ward off evil spirits and seek good luck.
The custom of eating cakes in September for the Double Ninth Festival originated very early. Cake? Although the name of the cake originated in the end of the Six Dynasties, it appeared in the Han Dynasty and was called "cake" at that time. Bait? . Say the text? Bait, powder cake also. ? The raw material of the bait is rice flour. There are two kinds of rice noodles and millet noodles. Millet and rice are sticky, and the two are combined into one. Steamed bait? ("Zhou Li? Celestial officer? Zheng Xuan note "Wan Ren"). Millet is the length of grain, and it was a good product for entertaining guests and offering sacrifices in ancient times. In September, when millet is ripe, people try new food in time. So, first of all, they used millet sacrifice to enjoy their ancestors. The predecessor of Chongyang cake is a new product in September. This is also the origin of the autumn festival custom that people in later generations recommend God to worship their ancestors on the Double Ninth Festival. During the Six Dynasties, the ancient custom of mountain climbing was very popular, and the custom of Double Ninth Festival was formed, so cakes naturally became seasonal food. Seasonal food often occupies a special position in festivals and customs in China. People always regard the New Year as a special time to worship the gods, and the newly harvested food is naturally the best sacrifice. Cakes made of newly harvested millet and rice are sacrifices for the Double Ninth Festival in autumn, and it is also the best season for people to share their blessings by sharing sacrifices. During the Tang and Song Dynasties, the custom of eating cakes on Chongyang was prevalent. It was called Marco Cake in the Tang Dynasty, but people in the Song Dynasty used to call it Marco Cake? Chongyang cake? .
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