About the introduction of Qingming Festival green dumplings
Green dumplings is a traditional snack specialties of the Jiangnan region, green color, with the juice of mugwort mixed into glutinous rice flour, and then wrapped into the bean paste filling or lotus seed paste, not sweet and not greasy, with a light but long-lasting fragrance. The following is what I have organized for you about the Qingming Festival green dumplings related to the introduction, just for reference, I hope to be able to help you.
The introduction of Qingming Festival green dumplings 1
1, Qingming Festival to eat the green dumplings is what grass
Green, with the juice of the pulp wheat grass into the glutinous rice flour, and then wrapped into the bean paste filling, not sweet and not greasy, with a light but long grass aroma. Nowadays, some green dumplings are made from wheatgrass, some from wormwood juice, and some are made from the juice of other green leafy vegetables, pounded with glutinous rice flour and stuffed with bean paste. The function of green dumplings as rituals is becoming more and more diluted, and more people use them as spring snacks.
2. The origin story of eating green dumplings at Ching Ming
Legend has it that one year during the Ching Ming Festival, Chen Taiping, a powerful general of the Taiping Heavenly Kingdom, was pursued by the Qing soldiers, and a farmer came forward to help him, and a peasant came forward to help him, and he was arrested by the Qing soldiers. A farmer came forward to help, disguised Chen Taiping as a farmer, and plowed the land with himself. The Qing soldiers did not let Chen Taiping go, so they set up guards in the village, and every person who left the village had to be inspected to prevent them from bringing food to Chen Taiping.
After returning home, the farmer was thinking of what to bring to Chen Taiping to eat, when he stepped out of the door, stepped on a clump of mugwort, slipped and fell, and when he got up, he saw that his hands and knees were stained with a green color. He immediately thought of a plan, quickly picked some mugwort home, washed and boiled squeeze juice, kneaded into the glutinous rice flour, made a rice dumplings. Then put the green dumplings in the grass, mixing with the sentries at the entrance of the village.
Chen Taiping ate the dumplings and found them to be fragrant, sticky and non-sticky. After dark, he bypassed the Qing sentries and returned safely to the base camp. Later, Li Xiu Cheng ordered the Taiping army to learn how to make dumplings to protect themselves from the enemy. The custom of eating green dumplings was then spread.
3, Qingming eat the practice of green dumplings
3.1, the glutinous flour on the board, add water (about 2.5kg) and green juice mixing and kneading uniformly, extracted into the weight of about 80g of the dough blanks, by hand, press the flat, in the middle of the meat oil into the filling of bean paste, pinch together the mouth, and then discharged in the steamer basket, high-flame boiling steam until cooked. Take it out and pour it into the bamboo plaque smeared with vegetarian oil, then it can be put on the market for sale. Because of the sticky sticky powder, the supply of scissors need to be cut open one by one.
3.2, non-vegetarian oil bean filling method: red beans 5kg, sugar cinnamon 250kg, sugar 7.5 this, alkali 100g. will be cleaned red beans, into the pot with water, (in order to submerge the beans to the extent of) and alkali, cook until crispy. With a spatula pressure fine, and then add meat oil and sugar cinnamon into the pan and fried, into the basin to cool that is.
3.3, green juice method: green vegetables to yellow leaves washed, placed in a white mortar pounded juice, every hundred pounds of green juice to add a good lime water 1.5kg, clockwise direction of the vigorous stirring into the vortex, precipitation and then left to stand, the use of a little lime water and stirring to the precipitation can be skimmed.
4, the nutritional value of the green dumplings
Mugwort has a high nutritional value, containing vitamins and calcium, phosphorus, iron, zinc and other mineral elements, its nature of the cool, detoxification of heat, with cool, calm the liver fire, wind dampness, anti-inflammatory, analgesic and other effects. It has a unique flavor due to the presence of siberian rosmarinone and essential oils. The anticancer trace element selenium is 10 times more than the recognized anticancer plant aloe vera. In addition, it has a good therapeutic effect on lowering blood pressure, lowering blood lipids, alleviating cardiovascular disease, is a typical health care vegetable.
And glutinous rice is also a lot of benefits, glutinous rice flavor sweet, warm, into the spleen, stomach, lungs. It has the effect of tonifying the middle, nourishing the stomach, strengthening the spleen, stopping sweating, stopping diarrhea, resting the fetus, detoxification and treatment of sores, and so on. Glutinous rice can play, can be used for cold stomach pain, gastric and duodenal ulcers, thirst and polyuria, gas deficiency sweating, pox rashes, carbuncle boils and other effects.
Glutinous rice is a mild tonic, there is a deficiency, blood, spleen, warm stomach, stop sweating and so on. Apply to the cold spleen and stomach due to regurgitation, reduced appetite, diarrhea and gas deficiency caused by sweating, shortness of breath, pregnancy and abdominal distension. Modern scientific research shows that: glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch, etc., for warm and strong products. The starch contained therein is branched-chain starch, so it is difficult to digest and hydrolyze in the stomach and intestines.
5, eating green dumplings note
(1) green dumplings must be heated first after eating. The reason is that the glutinous rice in the green dough is easy to rebirth after cooling, very unfavorable to digestion, and the nutritional structure will be destroyed.
(2) Dumplings are best eaten with bamboo shoots or marjoram, which can speed up digestion and nutrient absorption.
(3) Dumplings should never be mixed with fatty meat, such as glutinous rice, difficult to digest food if mixed with fat will increase the burden on the stomach and intestines, very easy to cause indigestion.
(4) Eating green dumplings is best to eat some of the food to help digestion, such as hawthorn and so on. Because these foods can reduce the digestive burden of the gastrointestinal tract to digest glutinous rice food such as green dumplings, which is conducive to the absorption of green dumplings in the body.
Introduction of Qingming Festival green dumplings 2
Qingming Festival green dumplings practice method one
Wash the mugwort with water and blanch it, in the blanching, you can add a little bit of lime water, so that you can get rid of the bitter taste, if you do not add, wash it a few times more, it is not a big problem. Then add a little water and break it up with a home blender to get mugwort juice.
Mix the glutinous rice flour and sticky rice flour in the amount of 3:1, add the mugwort juice and make a dough, then add the bean paste filling, wrapped into a fist-sized dough. Note that it is a child's fist. The last process is steaming. After steaming, let the green dumplings cool down, then you can eat them.
Ching Ming Festival green dumplings practice method two
Prepare 20g of fresh mugwort leaves, 100g of water-ground glutinous rice flour, 150g of red bean paste filling, 90g of water, 2 slices of Chinese cabbage leaves, 2 spoons of sesame oil.
Wash the mugwort leaves. Put the leaves into a pot of boiling water and blanch for 2 minutes. Fish out the leaves and put them into cold water to cool down. Squeeze the water out of the mugwort leaves and put them into a cooking machine. Add 90 grams of water and beat the juice into a bowl. Add glutinous rice flour. Use your hands to form a homogeneous dough. Roll out the bean paste filling and moxa leaf dough and divide into 8 equal portions. Roll the dough into 8 equal pieces.
Take one moxa leaf and shape it into a lampshade with your hands. Put the bean paste filling in the center. Tighten the mouth. Roll again. The others are done in turn. Put the cabbage leaves into a pot of boiling water to soften. Spread the cabbage leaves onto the grate. Place the dumplings on the grate, cover with a lid and steam over high heat for 4-5 minutes. When the steamed green dumplings come out of the pot, immediately brush a layer of sesame oil and serve.
Qingming Festival green dumplings practice method three
If you do not have mugwort, you can use vegetable juice instead. Pour the glutinous rice flour into a container, then pour in the vegetable juice and mix well. Take another container and put in the clarified flour. Add boiling water and mix to form a dough, put the glutinous rice flour dough and the clarified flour dough together. Knead well and then put in a spoonful of lard. Just knead again to form a ball. If it's a bit sticky, sprinkle some chenggong powder on the board, and then divide the green dough into 10 parts.
Wrap into the green bean filling, the most common is red bean. Shame to develop into savory, meaty. Fruity package when not in a hurry, slowly push up with your hands, and do the same technique as the moon cake. After wrapping, the surface of the green dumplings is smooth, put the green dumplings on an oiled steamer, or on silicone greaseproof paper, cold water on the pot, steam for 10 minutes.
Ching Ming Festival green dumplings practice method four
Mugwort extracted young stems and leaves, washed and put into the boiling water and alkaline water, boiling to be Mugwort softened and then fished out of the juice to be used to do the green dumplings before the water to wash away the alkaline water, and then these rinsed clean Mugwort wrapped in gauze and squeezed dry with a knife and chopped, and then break into a small poke with your hands. The first thing you need to do is to make sure that you have a good idea of what you're doing.
Glutinous rice flour and indica rice flour to a ratio of one to one and add water and to half tide, put the powder into a large steamer, powder on top of the put mugwort, open steam. To be fragrant when the steam is cooked, pick up the steamer poured into the stone mortar, the man holding a large stone mortar and pestle first with a small gas flick, the wormwood and powder flick together, flick finished, the man pounded, the woman on the side of the turn over the powder. Every pound should be turned over to cover the hole pounded out.
Finally, the powder becomes sticky and slippery without particles, you can carry to the basin on the table. At this point, we should hurry to "catch" while hot, pull out this semi-finished product and then from the thumb and forefinger between the extrusion of a small ball, flattened and wrapped in golden yellow pine pollen, a fragrant and slippery and glutinous green dumplings out of the oven.
Green dumplings are delicious, but also do not eat
Green dumplings are the most important material is wormwood, wormwood, although there is a reason for qi and blood, cold and damp, stopping bleeding, sleep, warm menstruation effect, but can not eat more. Professionals told reporters, eating green dough is best to heat before eating, eat green dough and then eat some digestive food, because the green dough to eat more is not easy to digest.
So, what groups of people are particularly avoid eating green dumplings?
The first category is the elderly and children, because the production of the main material - glutinous rice is a very difficult to digest the food, the elderly and children's digestive function is not good, eat green dough will undoubtedly make their digestive system to increase the burden.
In addition, some of the sick people are not suitable for eating green dumplings, such as pancreatitis and gastritis patients should be prohibited from eating green dumplings, diabetics should also be cautious to eat, because the green dumplings contain a lot of sugar. At the same time, cholecystitis, gallstones, patients should not eat green, because the green is not easy to digest, may aggravate the condition.
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