"It rains a lot during the Qingming Festival, and pedestrians on the road want to die." In a blink of an eye, they arrive in Tomb-Sweeping Day, and Tomb-Sweeping Day is also called Walking Festival and Walking Festival. It is not only one of the 24 solar terms, but also an important festival of sacrifice in China. On this day, people have customs such as hiking, offering sacrifices and eating youth groups.

During the Qingming Festival, when spring comes back to the earth, people's activities in the countryside are also increasing. In fact, in some areas, besides eating delicious food such as Qing Tuan and Artemisia argyi, there are also traditional foods such as sticky bean buns, jiaozi and cakes. These foods are not only convenient to carry, but also particularly delicious. Next, I will share with you the practice of these four kinds of food. Don't forget to cook them for your family, which means safety and health.

ingredients: 1g of wormwood, 4g of glutinous rice flour, 1g of sticky rice flour, 6 salted egg yolks, 15g of meat floss, proper amount of butter, 9g of sugar and 2g of baking soda

Practice: 1. Put wormwood into a boiling water pot, add baking soda and blanch for 2 minutes, and then take it out. 2. Put wormwood into a wall-breaking machine and make wormwood juice. 3. Bake the duck eggs in the oven for 1 minutes, take them out and let them cool or fry them in a pan for 5 minutes. 4. After the salted egg yolk is cooled, it is crushed, mixed with meat floss and butter, and evenly kneaded into a ball for use. You can leave it without butter. 5. Put glutinous rice flour, sugar and wormwood juice together and knead into dough. 6. Add the sticky rice noodles to a proper amount of boiling water and knead into dough. 7. Put the sticky rice flour dough and the wormwood dough together, add butter and knead it repeatedly, knead it into a smooth dough, then cover it with a wet cloth and wake up for 15 minutes. 8. Divide the dough evenly into 6 small doses, wrap them in fluffy egg yolk stuffing, and then wrap them up like steamed bread. 9. Put oil paper on it and steam it in a steamer for 1 minutes. Remember to brush a layer of cooking oil on the way, and take it out after steaming. If you can't finish eating, wrap it in plastic wrap and add sticky rice noodles, which will not become hard overnight.

ingredients: 2g of Ulmus pumila, 3g of glutinous rice flour, 1g of sticky rice flour and 8g of sugar

Practice: 1. Clean Ulmus pumila and wash it several times. 2. Drain the money for 3 minutes and let it cool. 3. Squeeze the elm money out of the water and put it into the basin. 4. Pour in glutinous rice flour, glutinous rice flour and white sugar, mix well and knead into a circle. 5. Put the pad oil into a steamer and steam for about 8 minutes. After steaming, you can dip in the seasoning juice and eat it beautifully.

ingredients: 2 grams of Toona sinensis, 2 grams of corn flour, 6 pieces of cake crust, 3 onions, a teaspoon of salt, and a little chicken essence

Practice: 1. Clean Toona sinensis, blanch it in a boiling water pot, squeeze it with cold water and chop it up. 2. Put the Toona sinensis into the basin, add corn flour, cooking oil, chopped green onion, salt, chicken essence and a little water and mix well, and the filling will be ready. 3. Knead the hand-held cake, roll it up, and press it flat to form a cake crust. 4. Spread the stuffing evenly, put a layer of hand-held cake on it, then add the stuffing, add the crust, and then wrap it up, so repeat it. 5. After the electric baking pan is preheated, rub it with edible oil and rub it evenly. 6. Add the Melaleuca cake and bake it, and then cut it into pieces.

ingredients: 5g of dough, 4g of leek, 3 eggs, a teaspoon of salt and a little chicken essence

Practice: 1. Clean leek, wash it for several times, then cut it into small particles, and pour in a spoonful of cooking oil to mix well. 2. Knock the eggs into a bowl and mix them evenly. Pour them into a hot oil pan and bake them into egg cakes. 3. Take out the omelet and let it cool, then chop it up for later use. 4. Put the broken eggs into the stuffing and add salt, chicken essence and pepper to mix well. 5. Take out the dough prepared in advance and knead it for one minute, then knead it into long strips, cut it into small doses and roll it into dumpling skins. 6. Wrap each dumpling skin in an appropriate amount of leek and egg stuffing. 7. The wrapped jiaozi can be fried, steamed or boiled.