Chongyang Gao (重阳糕), also known as Hua Gao (花糕), is one of the traditional delicacies that must be eaten on Chongyang Festival. Because "糕" and "高" have the same sound, eating cake at the Chrysanthemum Festival has the meaning of "step by step". The method of steaming Chung Yeung Gao is similar to steaming rice cakes, but the cakes are smaller and thinner. The traditional way of making chong yang cake is more complicated, but today I'm making a home made version of red bean chong yang cake. This cake is soft and sweet, and not too sticky, very suitable for the elderly to eat.

Red bean flower cake

Ingredients: 1000 grams of glutinous rice flour, 500 grams of round-grained rice flour, 250 grams of red beans, 100 grams of red and green preserved fruit, 500 grams of sugar, 25 grams of brown sugar, 25 grams of cooking oil

1. Make dried bean paste from red beans, cooking oil and 125g of white sugar. Mix the prepared glutinous rice flour and round-grained rice flour together, take out 150 grams and mix in brown sugar, add the right amount of water and mix into a paste.

2. Add the remaining sugar to the mixed cake flour, add 200g of water and mix well. Line a pastry drawer with a damp cloth, pour in half the amount of cake mix, and scrape down the sides. Sprinkle the dry bean paste evenly over the top, then pour the other half of the cake mix over the bean paste and scrape down the sides, and steam over high heat.

3. When the steam comes through, spread the paste evenly over the top, sprinkle evenly with shredded red and green preserved fruits, and continue steaming until the cake is cooked, then cut into pieces.

Mellow steamed vegetables

The Chongyang Festival is coming, this healthy steamed vegetables can be made for parents to eat Oh. There are vegetables and meat, fragrant mellow fresh not greasy mouth, the whole dish looks very good. Most importantly, steamed vegetables are very healthy, very suitable for the elderly to eat, not only nutrition, but also very easy to digest.

Steamed radish meat rolls

Ingredients: white radish, pork stuffing, egg, starch, ginger, parsley, cooking wine, pepper, soy sauce, chicken essence, soy sauce, sesame oil, salt, toothpicks

1. white radish clean, peeled, cut into thin slices. Boil water in a pot, add some salt and pour the white radish slices in to blanch for 2 minutes. In the pork filling, add minced ginger, soy sauce, chicken essence, pepper, egg white, starch and a little salt, stir well to vigorously.

2. Brush one side of the sliced white radish with a thin layer of cornstarch, and wrap it in the meat mixture like a dumpling. Arrange them one by one on a plate and secure them with toothpicks. Place the meat mixture and egg yolk on the last slice of white radish and arrange in the center of the plate.

3. Place plate in steamer. Steam for 3 minutes, then drizzle in the steamed fish sauce and continue steaming for another 7 minutes. Remove the plate, remove the toothpicks, and dot with some sesame oil and chopped cilantro for a delicious finish.