The first food of the festival: flower cake

The festival honors the old, to avoid disaster. "Cake" and "high" homophonic, but also "step by step", "longevity nine nine" meaning, so the The "Chrysanthemum Cake" has become a popular festival food.

Chongyang cake, also known as flower cake, chrysanthemum cake, five-color cake, the system is not fixed, more random, "brown flower cake", "fine flower cake" and "money flower cake. Stick some coriander leaves as a sign, the middle of the fruits, small dates, walnuts and other brown dried fruits; fine flower cake has three layers, two layers, each layer of the middle of the finer candied fruits, such as dried apples, dried peaches, dried apricots, Jujubes and so on; money flower cake and fine flower cake is basically the same, but smaller, as the "money" in general, is more upper-class The food of the aristocrats of the upper class.

It is said that, in the early years, not at home with the hairy cake sandwiched between dates, chestnuts and other fruits, or river rice, yellow rice flour steamed into a sticky cake, like "on the gold", "under the silver" flower cake.

Recommended practices

Raw materials: 1000 grams of glutinous rice flour, 500 grams of round-grained rice flour, 250 grams of adzuki beans, 1,000 grams of sugar, 100 grams of red and green preserved fruits, 50 grams of brown sugar, 25 grams of cooking oil and dry cinnamon a little.

Practice:

1, first of all, the red and green fruit preserves cut into shredded spare. Make dry bean paste with adzuki beans, sugar and cooking oil and set aside. Or you can go directly to the store to buy a packet of bean paste; will be mixed with glutinous rice flour, round-grained rice flour, take 150 grams mixed into brown sugar, add about 50 grams of water, mixed into a paste slurry standby; will be the rest of the powder mixed with 750 grams of white sugar, add 250 grams of water, mix through standby.

2, take the cake drawer, lay a clean wet cloth, put half of the cake powder scraping, will be evenly spread on the top of the bean paste, and then the remaining half of the cake powder spread on the top of the bean paste scraping, and then with a high-fire boiling water steaming. To steam through the flour, the paste evenly spread on top of the batter, sprinkled with red and green fruit preserves, and then continue to steam until the cake is cooked, can be removed from the fire.

3, will be taken out of the cake, cut into squares or diamond-shaped, sprinkled with dried cinnamon; made of colored paper small flag, inserted in the cake surface can be.

Changyang Festival food two: crab

In some parts of China, there is a custom of eating crab on the Chungyang Festival. Mid-autumn has just passed, the crab in the north is the time of fat. Saying that the most beautiful Chanyang crab has two meanings, one is around the Chanyang Festival, the crab meat is delicious, crab yolk is plump; the second is that the Chanyang Festival is a filial piety festival, the day is getting cooler, to the elderly parents to prepare a set of warm clothes, send a few fresh Yangcheng Lake hairy crabs, brewed on a cup of warm ginger tea, so that the old man is warm and warm over the fall and winter.

The crab is at its best when it is full of female crabs and the male crabs are only fat when the northwest wind picks up around the Chongyang Festival. So how to recognize Yangcheng Lake hairy crabs? Or that 8 words of truth: green back, white belly, full claw, golden hair. Because Yangcheng Lake is particularly fat and fertile and stone bottom, so in Yangcheng Lake climbed over the hairy crab belly white, crab feet on the long hair with gold, and powerful legs and feet. That meat even if not dipped in crab vinegar, but also sweet and delicious. Here to teach you the practice of steaming crabs.

Recommended practices for steamed crabs

Raw materials: 1000 grams of crab, 15 grams of yellow wine, 30 grams of ginger, 30 grams of garlic, 20 grams of soy sauce, sugar, monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar.

Practice:

1, the crab will be cleaned with clean water, put in a container; put the ginger minced in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, soy sauce, yellow wine, sesame oil and stir. Take another small bowl, put vinegar to be used.

2, the crab on the cage, with fire steam 15 ~ 20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.

Changyang Festival food three: chestnut cake

Beijing's snacks there are two are designed to eat at the Chungyang Festival, one for the flower cake, a chestnut cake. Chestnut cake is made from chestnut puree.

It is the practice of raw chestnuts peeled and steamed rotten pounded into mud, and ready to cut the large slices of Jingcao and chengha filling, 200 grams of chestnut mud into three parts, with a spread for the bottom layer, followed by a layer of Jingcao slices, and then a smoothed out in the Jingcao slices, and then smoothed out a layer of chengha filling, and then the last part of the chestnut mud smoothed out in the uppermost layer, above the Jingcao slices cut into a small rhombus shape and fine prune threads spelling pattern, it became a! The top, middle and bottom of the chestnut cake are yellow with red and brown colors in the middle. When you eat it, you can pour sugar sauce boiled with white sugar and sugar cinnamon on top.

Recommended practice of chestnut cake

Raw materials: chestnuts 1000 grams, 310 grams of gold cake, 450 grams of clarified sand filling, 5 grams of plums, 300 grams of sugar, 25 grams of melon seeds.

Practice:

1, the chestnut clean, with a knife in the skin on a small cut, put in a pot of cool water, the water should be over the chestnuts, with a high fire to cook for 20 minutes out, peeled, and then on the cage steaming for about 1 hour. When the chestnut meat is soft, mashed over Luo, kneaded into chestnut mud, such as mud dry loose, can be appropriate to add water and sugar.

2, the gold cake (300 grams) cut into four 13 cm long, 10 cm wide, the remaining cut small diamond-shaped piece. Plum cut into thin julienne; melon seeds kernels washed; sugar with 300 grams of cool water boiled into a sticky sugar sauce.

3, a wet cloth on the board, take 200 grams of chestnut puree divided into three equal parts. First of all, one of them will be spread on the wet cloth, with a knife, wipe into a 13 cm long, 10 cm wide rectangular slice, put a large piece of gold cake on top, and then take a chestnut puree wipe into the same large slice, take a quarter of the Chenghua filling spread in the second layer of chestnut puree smooth, covered with a layer of chestnut puree slice. Make 4 pieces according to this method***.

4, and finally with plums, melon seeds and cut into diamond-shaped gold cake slices in the cake surface decorated with a variety of patterns, that is, into the chestnut cake. When serving, the chestnut cake cut into small cubes, arranged in the plate, pouring sugar sauce is complete.

Chung Yeung Festival food four: chrysanthemum wine

JiuJiu and "long time" is consonant with "wine" is also homophonic, so derived from the nine nine nine to drink chrysanthemum wine of this statement. Xijing Miscellany" records, Han Gaozu, the palace "September 9, wear dogwood, eat lotus bait, drink chrysanthemum wine, people live long". Southern Liang Guanjun compiled the "Continued Qi Harmony Records" also recorded, "September 9 ......, drink chrysanthemum wine," which is sufficient to illustrate the popularity of drinking chrysanthemum at the Chrysanthemum Festival. At that time, people regarded chrysanthemum wine as a must-drink, disaster relief and pray for good luck "good luck wine".

Anciently, chrysanthemum wine was brewed at the first year's Chrysanthemum Festival for the second year's Chrysanthemum Festival. On September 9, people picked the first blooming chrysanthemums and a bit of verdant branches and leaves, mixed in the grain to be brewed, and then used together to brew wine, and put it to drink on September 9 of the next year. Legend has it that drinking this kind of wine can prolong one's life. The Jing Chu Chronicle says: "On the ninth day of the ninth month, wear Cornus officinalis, eat lotus ears, drink chrysanthemum wine, so that longevity." In the Ming and Qing Dynasties, people added many kinds of herbs into chrysanthemum wine, and the effect was even better. The production method is: decoction with chrysanthemum flowers, with the song, rice wine or add rhubarb, angelica, wolfberry and other traditional Chinese medicine. Here is how to make chrysanthemum wine.

Recommended practice of chrysanthemum wine

Raw materials: chamomile flowers 2000 grams, 1000 grams of raw rhizome, 500 grams of Angelica sinensis, 500 grams of wolfberry, 3000 grams of rice, the right amount of wine quartz.

Practice:

1, chamomile flowers, Angelica sinensis, Chinese foxglove, wolfberry into the pot, add water to decoction, filtered through gauze for use.

2, the rice cooked half-cooked and drained, and medicinal juice mixed steamed, and then mixed with the right amount of wine, loaded into the tile altar, surrounded by cotton or straw insulation fermentation, until the taste of sweet that is. The tiled altar is surrounded by cotton or straw, which is needed for heat preservation and fermentation.

Changyang Festival food five: lamb noodles

"Sheep" and "Yang" resonate, should be the ceremony of the Chungyang. Face to eat white noodles, "white" is the "hundred" word to remove the top of the "one", a hundred minus one for ninety-nine symbols, in order to respond to the "nine-nine The "Ninety-Nine" Ceremony. The capital to the ninety-nine-year-old birthday called "white birthday". Wealthy people can hold a lamb-based banquet on the same day, bursting, roasting, shabu-shabu and even the whole goat banquet. Autumn is the season when sheep are the fattest, and the meat is warm enough to keep out the cold.

Compared with pork and beef, lamb is tender, high in protein and low in fat and cholesterol, making it ideal for the elderly. Want to make mutton noodles taste good, the simmering of mutton soup is very important, must be simmered until the soup is white as milk, the meat should be rotten more conducive to the digestion of the elderly. Focusing on health care of the ancients pay attention to the fall tonic, and mutton is the best tonic ingredients, and thus Chongyang to eat sheep.

Recommended practices for lamb noodles

Raw materials: flour, salt, eggs, lamb bones, scallions and ginger.

Practice:

1, sheep bones soaked in water, pressure cooker add water, put the sheep bones in, add onion and ginger. Pressurize for 10 minutes after bubbling. Fish out the bones and keep the soup for the noodles. Pick some of the meat off the bones and cut into small pieces.

2. Take two bowls of flour, add some salt and beat an egg. Live a piece of pasta and set it aside to rise for fifteen minutes. Use a pasta press to roll the dough into a long sheet. Press into a wide noodle. Add a tomato to the lamb broth in which the bones are stewed, and add some soy sauce. Drop the noodles into the boiling pot and stir to cook.