First, the raw materials of Qingming fruit: 5g of wild wormwood, 5g of rice flour, 5g of glutinous rice flour, 25g of cooked sesame seeds, a proper amount of sugar, and a printed wooden mold (which can be replaced by a moon cake mold or not).

Practice:

Knead the dough:

1. Wash the wild mugwort and keep the tender stems and leaves; Mash cooked sesame seeds and add sugar to make sweet stuffing; Sift the rice flour and put it into a big basin.

2. Soak Artemisia argyi in boiling water for 1 minute, remove the cold water and squeeze dry. (This step is repeated once)

3. Pour 1ML of water into the pot and boil it. Add wild wormwood and edible alkali and cook for 2 minutes. At this time, stir it in the pot with chopsticks until the wild wormwood becomes soft and rotten in hot water and the water becomes thick dark green.

4. Slowly pour the hot water (water and wild wormwood together) into the rice flour (don't pour it all at once), and stir the rice flour in one direction while pouring it, until it is initially agglomerated (the rice flour will be boiled to half-cooked after being heated).

5. Spread glutinous rice flour evenly on the rice dough. At this time, you can knead the dough by hand (add wild water or not according to the hardness of the dough).

kneading dough:

1. Take a small dough at a time, knead it into strips, and then divide it into small doses of equal size.

2. Press the small dose flat with the palm of your hand, and then rely on the massage force of your thumb and forefinger to make dough.

3. It is best to make the dough like a mushroom umbrella, and the inverted depth is just enough for filling.

4. Scoop a spoonful of sesame seeds, then close the dough like a steamed stuffed bun. Finally, there will be a small piece of dough left at the top, which will be pulled off and rounded.

5. Put the Qingming fruit into the printed wooden mold and press it gently with your hand to press out the flower shape.

6. Invert the printed wooden mold on the chopping board and pour out the clear fruit, and the clear fruit with flowers will be ready.

Steaming clear fruits:

1. Boil water in a steamer and put a wet cloth on it.

2. Put the clear fruits well, with some gaps between them.

3. Cover and steam for 5 minutes. (The salted and clear fruit should be steamed for 2 minutes more)

4. Open the lid and serve.

Knead a green dough with proper hardness, cover it with a wet cotton cloth (to avoid crust on the dough surface) and bake for 15 minutes.

2. Roasting suckling pig

Step 1: Mix refined salt, star anise powder, allspice powder, south milk, sesame paste, garlic, Fenjiu, etc. to prepare and brush the seasoning for roasting suckling pig for later use;

step 2: split the suckling pig from the inner cavity to make the pig body flat, cut off the third and fourth ribs, take out all the ribs and fan bones at this position, dig out the pig brain, and cut one knife at each side of the jaws. Then, hang the suckling pig, and take a proper amount of spices to evenly coat the pig cavity and marinate for about 4 minutes. After the water in the suckling pig is drained, all the seasonings are mixed, and the inner cavity is also evenly smeared and marinated for half an hour. Then, pour boiling water all over the pig to tighten the skin and harden the meat.

step 3: put the scalded pig's head up, brush the sugar water all over the pig, support the pig's inner cavity with wooden strips, and spread the front and rear legs horizontally with a wooden strip respectively to tie the pig's hands.

step 4: light the fire, roast the pig's head and buttocks to a deep red color, then puncture the hole with a needle to exhaust, brush the pig's body with vegetable oil all over, shift the furnace charcoal into a long strip to roast the pig's body, and at the same time turn the fork to make the heat even until the pig is red all over. Each suckling pig generally weighs 2 kg to 5 kg

3.

Tofu mixed with Toona sinensis bud

Raw materials: 1 g Toona sinensis bud, 2 g of bean curd residue, and proper amount of seasoning such as salt and wine.

production: Toona sinensis is washed and chopped for later use, then the oil is added from the pan, and the bean curd residue is fried thoroughly to make it taste good, then the chopped Toona sinensis buds are added, and the mixture is stirred and fried until cooked.

four. Fried Portulaca oleracea with eggs

Ingredients: 3g of Portulaca oleracea, 3 eggs, garlic, salt, monosodium glutamate and other seasonings.

Production: Picking and washing Portulaca oleracea, blanching in boiling water, squeezing out water and cutting into sections for later use; Beat the eggs, add seasoning, and stir-fry slightly; Add a small amount of oil to the wok, stir-fry purslane and mix with eggs to taste.

Five shepherd's purse yellow croaker soup

Ingredients: 3 to 4 small croaker, 1g shepherd's purse, 25g ham slices, 5g fresh bamboo shoots, one egg, and proper amount of seasonings such as salt, wine and monosodium glutamate.

production: add salt, wine, onion and ginger to the small yellow croaker, steam it in a cage, and take out the clean meat for later use; Blanching shepherd's purse, shredding ham slices, and dicing fresh bamboo shoots; Add diced bamboo shoots and shredded ham to the stock, boil, thicken with yellow croaker and eggs, and add shepherd's purse.

six shepherd's purse winter bamboo shoots

raw materials: 3g of clean cooked winter bamboo shoots, 1g of shepherd's purse, 2g of cooked carrots, and appropriate amounts of refined salt, monosodium glutamate, raw oil, water starch and chicken soup.

Production: 1. Cut the cooked winter bamboo shoots into chopping wood, wash the shepherd's purse, blanch it with boiling water, take it out and put it in cold water for cooling, squeeze out the water, cut it into coarse powder, and cut the cooked carrots into powder for later use;

2. sit in a pot, put oil on it, stir-fry the pieces of winter bamboo shoots, add chicken soup, coarse salt and monosodium glutamate, bring to a boil, add leeks and water starch, add carrots, and serve.

Seven Lycium barbarum snail soup

Formula: 2 grams of Lycium barbarum snail meat 1 grams of Chinese cabbage 2 grams of ginger 5 grams of onion 5 grams of salt 5 grams of vegetable oil 3 grams

Production: 1. Wash Lycium barbarum, remove impurities; Float the snail meat with clear water to remove mud, wash it and slice it; Wash Chinese cabbage and cut into 5 cm long segments; Slice ginger and cut onion. 2. Heat the wok over a strong fire, add vegetable oil, when it is six ripe, add ginger and onion, saute until fragrant, add snail, stir well, inject 5 ml of clear water, boil over a strong fire, and add salt and cabbage; Cook for 6 minutes with slow fire.

how to eat: once a day, eat 5 grams of snail meat each time, and eat Chinese cabbage and soup at will. Efficacy: tonify liver and kidney, clear away heat and detoxify. It is used for patients with acute icteric hepatitis and kidney disease.

Eight-fried snail

Ingredients:

1g snail, 15g dried pepper, 5g pepper, 5g watercress, 5g chopped green onion. Seasoning: 2g ginger rice, 2g garlic rice, 25g salad oil, 1g soy sauce, 5g cooking wine, and proper amount of monosodium glutamate, salt and sugar.

Practice:

1. Wash the snail into a wok, boil it with water, and remove the shell from the head.

2. Heat the oil in a wok until it is medium-cooked, stir-fry until it is brown-red, then stir-fry the pepper, ginger rice, garlic rice and watercress until fragrant.

3. Stir-fry the snail. Stir-fry the snail with monosodium glutamate, cooking wine, refined salt, sugar and soy sauce over high fire. When the snail tastes delicious, take the pan and put it on the plate, sprinkle with cooked sesame seeds and chopped green onion, and serve.

nine. Qingming buckwheat cake

Ingredients: buckwheat 15g glutinous rice flour 1/2 bowl sticky rice flour 1/2 bowl shrimp 1 scallops 3 tablets? Accessories: the appropriate amount of salt is

1. Cut off the end of the old leaf (about 1/4 of the tail) and clean it;

2. Chop the buckwheat;

3.? Mix 1/2 bowl of glutinous rice flour and 1/2 bowl of flour, add chopped buckwheat vegetables, add salt, add warm water and stir evenly to form a batter;

4.? Add dried shrimps and scallops chopped after being soaked in water into the batter;

3.? Mix 1/2 bowl of glutinous rice flour and 1/2 bowl of flour, add chopped buckwheat vegetables, add salt, add warm water and stir evenly to form a batter;

5.? All materials are stirred evenly;

6.? Heat oil in a pan, pour in a spoonful of batter, spread out, and fry over medium heat until golden;

7.? Turn over and continue to fry over low heat until golden.

8.? Repeat steps 6 and 7 to fry all the batter. (I think in fact, the amount of glutinous rice flour can be reduced, and there are more sticky rice flour. Reducing glutinous rice flour will reduce the viscosity and increasing sticky rice flour will make it more brittle.) < P > Attending. "snake rabbit

main ingredient

flour 2 g yeast 1/2 teaspoon warm water 1 small bowl of red beans

Shanxi Qingming cold food-snake rabbit must be rich. Steps

1. Mixing and fermentation of flour:

Put 1/2 teaspoon of yeast into warm water, stir evenly, and let stand for 5 minutes until the yeast is dissolved in water to form yeast liquid.

2 grams of flour is put in a noodle basin, and the prepared yeast liquid is poured into the flour several times.

fully mix the yeast liquid and flour with chopsticks to form flour wadding without a small amount of dry powder.

knead all the flours together by hand.

Knead the dough into a slightly harder dough with a smooth surface, cover it with a wet cloth and set it aside for baking.

when the dough is twice as big, dig a hole in the middle of the dough by hand, and the dough will not rebound or retract, and the dough will be cooked.

2.? Kneading of dough and separation of dough:

Put the dough on the chopping board and knead it several times by hand to make the dough surface smoother.

the kneaded dough is cut into a small piece with a knife, and the dough is kneaded when there is no fluffy gap in the cut surface.

use a knife to divide the long dough into two flour dough pieces with a size of 8g and two flour dough pieces with a size of 5g. 3.? Making the outline of the rabbit's body:

Take an 8g flour paste, pinch the edge of the flour paste with your right finger, hold the flour paste in one direction with your left hand, and knead the edge of the flour paste to the middle repeatedly with your right hand.

Knead for several times, turn it over and look at it until the surface of the back surface of the dough is smooth.

Use the palm of your hand to buckle the flour paste and do displacement movement on the chopping board.

roll the dough into a round dough.

the left hand holds the dough, and the edge of the dough is placed in the tiger's mouth of the right hand. The left hand rotates the dough in one direction, and the right hand kneads the dough edge at the same time.

until the dough edge is kneaded into a smooth cone.

4.? Decorative process of the white rabbit:

Cut it vertically at the top of the conical dough with scissors.

the top is split in two to form two ears of the rabbit.

use scissors to cut the surface of the conical dough horizontally at a position about one inch below the ear.

a triangular dividing surface appears to be the rabbit's mouth.

Take two red beans and decorate them under the rabbit's ears, so as to be the rabbit's eyes, and the lively little white rabbit will be ready. 5.? The making process of white snake:

Take a 5-gram flour paste, pinch the edge of the flour paste with your right finger, hold the flour paste in one direction with your left hand, and knead the edge of the flour paste to the middle repeatedly with your right hand.

Knead for several times, turn it over and look at it until the surface of the back surface of the dough is smooth.

the kneaded dough is gently kneaded into a thin strip with the palm of your hand.

use scissors to cut one end of the long dough horizontally. 6.? Cut out a small fork to make the mouth of the little white snake.

Take two red beans and put them on the bifurcated surface to make the eyes of the little white snake.

Use scissors on the long strip, left and right, and alternately cut out countless small vertical triangles to make patterns of small white snakes.

This is a small white snake. Is it like it? 7.? Winding and steaming of snake rabbit:

The pinched rabbit is placed on the chopping board, and the head of the white snake is held in the left hand, and the body is held in the right hand, and it is coiled around the rabbit.

snake rabbit, snake rabbit, cover it with a wet cloth and put it aside to make it twice as big.

put a proper amount of cold water into the pot, set up a steaming rack, and spread a layer of oil-absorbing paper on the steaming rack.

the snake-shaped rabbit is put on the tin foil.

cover the lid, steam over medium heat, and turn off the heat about 15-2 minutes after SAIC.

after stewing for 1 minute, open the lid.