There is a saying in our old home in Fenghua: "Qingming mochi is a summer ball". When the Qingming Festival comes, every family will make mochi. Mochi is the main offering for Qingming Tomb Sweeping. Every year, grandparents will wait for us to go back to the Qingming Festival, and the whole family will make mochi together.
On the morning of the Ching Ming Festival, I woke up at dawn and couldn't wait to make mochi. My hardworking grandmother went up the mountain early in the morning to pick up the mugwort, and she blanched the mugwort and steamed the glutinous rice together, and then poured it into a big
stone mortar. The two of them worked very well together," he said, "but I don't know what to say," "I don't know what to say," "I don't know what to say," "I don't know what to say," "I don't know what to say," "I don't know what to say. In a short while, the glutinous rice and mugwort became one big
big green ball. I'm not sure if it's a good idea, but I'm sure it's a good idea for me! After my grandfather twisted off the wormwood dough piece by piece, I rolled it round, flattened it, and then sprinkled it with pine pollen. A green and yellow mochi with a strong aroma was completed!
2. Ninghai mochi essay
Qingming Festival is here again, families are busy preparing for the ancestral tomb, according to our Ninghai custom, of course, can not be missing mochi. On Saturday, my mom brought up a basket and took me to the field to pick "green". The scientific name of "green" is mugwort, and the leaves are like beanstalks, which can be seen everywhere when you open the grass.
Back home, my mom and I put a big basket of "green" to choose, wash a few times, and then put into the pot with a little water to cook. Not long after, my mom opened the pot, only to see a large pile of "green" has been wilted, squeeze out the green juice. She used a spoon to pick up the "green" and wring it out, and then chopped it up and served it in a big bowl.
Dad washed the rice and put it in a big steamer. The fire burned, the pot became steaming hot, water bubbles one after another out. I stood aside and smelled the fragrance of the rice, and salivated. The neighbor's uncle was cleaning the stone mortar and preparing to pound mochi.
In a short while, my father picked up the cage of steamed rice and poured it into the mortar, then lifted the pestle and mortar, and smashed and crushed it so hard that the soft rice ball was distorted in no time. My father was sweating profusely, my uncle was adding water to the water, my friends from the neighboring houses all rushed to the stone mortar and chattered around it, and I was also like a little tail, following closely behind everyone, seeing the white rice balls and saying excitedly, "I want the sweet ones." Mom brought green and sugar, evenly sprinkled in the rice dough, Dad with a thick wooden stick in the powder dough rolling back and forth until pressed into a flat sheet.
A big "disk" presented in front of the eyes, color like jasper, the aroma overflowing. I was more greedy, in the side kept urging: "Is it done? I am almost hungry." Auntie said, "It's almost ready, the first piece will definitely be for you!" She said while evenly sprinkled some pine flowers on the powder disk, and then picked up the kitchen knife, a piece of cut up, some long, some square, and diamond-shaped ......
I can not wait to pick up a piece of mouth to send, slippery, soft, sweet to the bottom of the heart! The children next to me also you fight me to eat up, so happy!
3. food essayMochi in my hometown
Another year of spring, I can not help but miss the mochi in my hometown.
Mochi is a specialty of Zhejiang and Jiangxi. Mochi in Yongkang, Jinhua, is a unique kind of glutinous rice food, folk building, planting and lunar July half almost every family to eat. It is often sold in the market, but only the Tianzhai mochi on the outskirts of the city is the most famous. It is a lot of types, there are mochi diarrhea, mochi slip, rice sieve flower, mochi fruit and so on, the finished product white as snow, soft as silk, smooth and delicate, not sticky bowl, not nail teeth paste mouth, old and young, eaters have no taboos, and is very popular.
The production of mochi in Zhejiang, Jiangxi, Fujian border area, has a long history. In the winter leisure, New Year's festivals, relatives and friends are always lively gathering together, children are more eager to look at the hot, fragrant mochi, are grabbing, scrambling to be. It's very delicious.
Almost every family after the fall harvest to do mochi, called "wash barrel" (the past threshing barrel). Meaning, the fall harvest season crop people all over the body sticky grain husk manchu, make people itchy skin, and even inevitably grain husk manchu inhaled into the belly to the disease, by eating mochi, can be these grain husk manchu stick away from the exhaust net. Just out of the mortar mochi can be dipped in soybean flour, sesame to eat, its flavor sweet, soft, loved by the people.
Glutinous rice made called mochi, made with late rice called rice cake. Ching Ming do mochi, New Year do rice cake, this is the Xinchang folk customs handed down to the present day. In the past, it was customary to share the mochi when visiting the grave of Taigong at Qingming. It was the turn of the priest to make preparations in advance, to be swept points, in front of the grave altar on the spot according to the people to share the mochi. Folk said "Qingming take mochi, see the head of the sub-mochi," said the cover for this. Xinchang County Records: "the clan's Taigong grave, grave sweepers more than ...... after the sacrificial meal, sub-granting meat and mochi." After the founding of the People's Republic of China, Qingming sub-mochi habit has been rare, but the Qingming Festival to do mochi is more common. However, the meaning of mochi is not only for grave-sweeping. In Xinchang, there is also the custom of sending mochi on Qingming. This is a kind of etiquette before the marriage of two families after the marriage. This custom has been popular in the rural areas all over the county since a long time ago. This is also true in the rural areas neighboring Shengzhou and Xinchang. When a family wants to marry a daughter-in-law, the male family usually sends Qingming mochi to the female family before the Qingming Festival, which is a sign that the new daughter-in-law will come to marry before the next Qingming Festival. After the daughter married, the female parents to the Qingming Festival and have to send back to the male family Qingming mochi. It is said that this is to wish the two married couple days can live a sticky, sweet. Send Qingming mochi most elaborate is back to the mountain area. A week after the vernal equinox, they start planning to make all the ingredients. Five or six days before the Qingming Festival, arrangements must be made to send them, rather than a day early, not a day late. The time of delivery must be in the morning, so the mochi must be ready in the afternoon or evening of the first day. All ceremonial mochi must be embedded filling, called embedded sugar mochi. In the production of some of the finer than average, pounded through some of the shape as much as possible to do a good look some. The size should be proportional, length should be to cause, the sweetness of the filling is always more adequate. There is also a set of instructions for the guys who are used to deliver the mochi. Most of them are made of gabion (woven with gimlets, fine craftsmanship, shaped like a shoe basket) or cut baskets. A section of mochi is neatly stacked in a hierarchical manner, with a green colored sack outside, and then tied with a firm knot (indicating auspiciousness and marriage). The new son-in-law is usually expected to personally carry the mochi to the woman's house to show his sincerity. If the new son-in-law can't go by himself for some reason, there are also brothers who send it on his behalf. When a woman sends mochi to a man's house, it is usually sent by the new daughter-in-law's brother. After the mochi is delivered, the mochi should also be sent immediately to the neighbors to share the past, in order to show the warmth and generosity. At this time, the neighbors will gather around to take a look at the new door to door "hairy foot son-in-law", get to know each other, we will know that the girl will soon be married. This is why people still say, "If you have eaten the Qingming Cake, you will not be able to keep your daughter". Women's home to the male family back to send Qingming mochi is the same, always have to be divided into neighboring folks *** enjoy the blessings of the mouth, the folks received a gift of mochi, always happy to also return a few words of courtesy. About sending Qingming mochi, the new county records, "the countryside, some male family to the female family sent three years Qingming mochi, to show that the family solid" records. This is a thing of the past, and now most of them only send a year even.
Do mochi to soak the glutinous rice in water, to swell enough to amass all the drained, on the steam barrel after steaming, put in a stone mortar pounded into a ball after pounding, and then pulled into the thickness of the powder while hot, and then embedded in the filling. The time to make mochi for Qingming varies depending on the occasion. The earliest time to make mochi is three days after the vernal equinox for new graves. Making mochi requires a certain amount of manpower and labor. Therefore, it is common to meet with brothers, uncles or neighbors to make mochi together. Everyone shares the labor and each offers his or her own hand, which is both hectic and lively. Young and strong men take turns pounding mochi with a mortar and pestle (both sandalwood and stone), and there is also a person who dismisses the mochi while pounding it, so the person who pounds it sweats profusely, and the dismissing person makes sizzling noises from time to time in the heat. The housewife and the women who help her are also preparing the fire for steaming, and preparing the backs (bamboo fruits) and panels for spreading the mochi, as well as adjusting the filling, etc. The main event here is the dismissing of mochi. The main players here are the children, who crowd around the stone mortar to watch the fun and wait for the hot mochi. Older elders are also there, smoking cigarettes, drinking tea and laughing ...... There are many kinds of fillings used to make mochi. There are bean paste, cowpeas, oil hemp, etc., but also according to personal taste with savory fillings or other mixed fillings, but also the mountain cotton green (Shaoxing called Ai) pre-chopped into mince and pounded into the green mochi. The patties are also eaten in many ways, can be fried, can be roasted ......
Nowadays, few people in my hometown will do this kind of patty cake, it can only become a kind of unattainable memories of me
4. Zhejiang Folk Customs and Folklore EssayUntil this glutinous rice ball batter, the hosts are very polite to put more brown sugar to the side of the patty cake, and the patty cake is distributed to the neighboring people. I also got a piece of fragrant mochi, I ate it with a big mouthful, and then put this glutinous rice ball on the bamboo plaque, I also found a layer of powder on the bottom surface of the bamboo plaque, my father said that this is the cornstarch and soybean flour, but also allows me to understand the customs of my hometown, I saw the stove is steaming hot glutinous rice with a barrel I am the same as many children, I have only eaten mochi. I've never seen how mochi is made.
This evening.
This evening, my father was very excited to say that when he was a child, his grandfather's family every winter solstice eve, there is a "shoving mochi" custom.
After dinner, my father cheerfully took my mother and I ran to the village to play mochi family, a farmer uncle's home, I smelled a fragrant flavor, which is a good memory of my father's childhood, the two adults quickly with both hands to the glutinous rice ball spread into a thin big round cake, and then sprinkled a layer of sesame seeds and brown sugar on top. Dad said later we go to see, a few adults take turns with a mallet to hit the glutinous rice ball, an adult's hand while dipping in water while constantly turning the glutinous rice ball, let me go to see, after a while, they steamed glutinous rice into the stone mortar, a grandfather's friend came to visit, waiting to enjoy the fragrant mochi, and then use a kitchen knife to the large round cake into a piece of mochi, told us that they are After dinner to "shove mochi", when Dad and his companions together around the adults "shove mochi", in the countryside home I finally saw how other people do mochi.
We were having dinner at my grandfather's house.
The traditional custom of eating rice cake and mochi in the New Year in our hometown is that they have the meaning of "high yearly". There are various ways to eat them, and today I would like to introduce you to a new way to eat them - baked mochi. My mom told me that grilled mochi is what they used to eat when they were little. To grill mochi, you need to prepare: a pot of charcoal fire, a fire poker and mochi. First, we put the poker on the fire pit, which looked like a rainbow bridge in the sky. Then put the patties on the fire poker, baked on a few minutes after the crackling sound will be issued, it means almost ready, I pick up and look at it, bright shiny gold with some brown, the aroma of the nose, I can not wait to eat, and asked my mother: "Well?"
"It's early, don't worry."
But I really want to eat too much, simply do not want to, mouth read: "do not want to, do not want to ......" At this time, the irresistible aroma and straight into my nose, so I blessed: fast good, fast good. Mom sat there, turning it over in her hands from time to time, back and forth. "It's ready" "Ah, great." It was as if I could taste the patties crunchy on the outside and soft and tender on the inside, so flavorful! "Yay, finally." I shouted. At this time, my mother brought sugar, I took the baked mochi sticky sugar big mouthfuls eat up, the taste is really beautiful.
After eating the roasted patties, I feel y: do not do anything in a hurry, be patient.
6. Essay Fancy FoodIf you ask me what my favorite food is? I will not hesitate to say: "Of course it is the small cage soup dumplings!" Have you ever eaten Xiao Long Tang Bao? It is delicious, listen to me to introduce it.
Xiaolong soup dumplings small and exquisite, look very good. From a distance, more than a dozen white flawless small dumplings tightly clustered together, you next to me, I'm next to you, as if the spring that lively and lovely little peach blossom. In the rising "mist", the small dumplings seem to be more popular. Close look, white tender steamed dumplings full, moist, well, it looks very tasty. Look, the skin is how delicate ah, delicate as if the fat dolls fat little face, gently pinch on the broken. Through the outer skin, you can clearly see the inside of the pure beautiful soup, how, want to eat it, don't worry, inside there is a jade-like lubrication of beef it!
Xiaolong soup dumplings not only look good, the flavor is also very good it. As the saying goes, "Move gently, lift slowly, open the window first, then drink the soup." But I'm hungry can not care so much, looking at so delicious steamed dumplings, my saliva has long been "flowing straight down three thousand feet", I do not care what the image of a lady, grabbed the dumplings to the mouth, hot, I covered my mouth and screamed, this time I learned from the lesson of the first gently bite the skin, at once, the juice gushed into my mouth, mellow, moist, fragrant, I learned a lesson, first gently bite the skin, suddenly, juice into my mouth, mellow, moist, fragrant, and so I learned a lesson.
Xiaolong soup dumplings are really delicious, everyone to try!
This is the essay on xiao long bao, how fancy enough?
This is the first time I've ever seen a rice cake, and I've never seen one before.
Tonight, in my hometown in the countryside, I finally saw how other people make mochi. We were having dinner at my grandpa's house when a friend of my grandpa's came over and told us that they were going to make mochi after dinner.
Dad said we'd go and have a look at it later, so I could see what it was like and learn about the customs of my hometown. Dad was very excited to say that when he was a child, his grandfather's family every winter solstice eve, there are "shoving mochi" custom, then Dad and his companions together around the adults "shoving mochi", waiting to enjoy the fragrant mochi, which is a wonderful memory of my childhood.
After dinner, my father happily took my mother and I ran to the village to play mochi family, a farmer into the home, I smelled a fragrant smell, saw the stove is steaming with a barrel of steaming glutinous rice, after a while, they steamed glutinous rice into the stone mortar, a few adults take turns to use a mallet to hit the glutinous rice, an adult hand while dipping the water while constantly turning the glutinous rice, an adult hand, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water. One adult's hand was dipped in water while constantly turning the glutinous rice ball until the glutinous rice ball was battered, and then put the glutinous rice ball on the bamboo plaque, I also found a layer of powder on the bottom surface of the bamboo plaque, my father said that it was cornstarch and soybean flour, the two adults quickly used both hands to spread the glutinous rice ball into a thin sheet of cake, and then sprinkled a layer of sesame seeds and brown sugar on top, and then used a kitchen knife to slice the cake into a piece of patties, the host was very polite to put the extra cake into a cake, and then the cake was cut into pieces. The host is very polite to put some more brown sugar mochi to the children in the evening each a piece, I also share a piece of fragrant mochi, I ate a big mouthful, than the last time my mother bought a mochi much more delicious.
8. essay about food with a side notePlus a lifetime of dabbling, half a lifetime of pedantry, he is not easy to raise into that kind of a good son.