2000g of chrysanthemum morifolium, 0/000g of rehmannia glutinosa/kloc-,500g of angelica sinensis, 500g of medlar, 3000g of rice and a proper amount of distiller's yeast.

Practice:

1, put Flos Chrysanthemi, Radix Angelicae Sinensis, Radix Rehmanniae and Fructus Lycii into the pot, add water to decoct the juice, and filter with gauze for later use.

2. Boil the rice half-cooked, drain it, mix it with the medicinal juice, steam it, mix a proper amount of distiller's yeast, put it in a earthen jar, and ferment it with cotton or straw around it until it tastes sweet.

Efficacy:

Nourishing liver and kidney, benefiting leaders and resisting premature aging. It is suitable for headache, dizziness, tinnitus and dizziness, hand and foot tremor due to liver and kidney deficiency.

Service method:

Take 3 tablespoons twice a day with boiled water.

Double ninth festival cake is called "flower cake". Popular in most parts of the country. Named after eating it on the Double Ninth Festival. It has existed since the Southern Dynasties. Multi-purpose rice flour and fruit materials are used as raw materials, and the preparation methods vary from place to place, mainly including baking and steaming. Five-color Caiqi Yang is inserted on the cake, and double sheep is printed with stuffing, meaning "Chongyang", which is still popular now.

Raw material formula

Glutinous rice flour1000g japonica rice flour 500g red beans 250g white sugar1000g red and green preserved fruit100g brown sugar 50g soybean oil 25g.

Production method 1. First, cut the red and green preserved fruit into shreds for later use.

2. Make dried bean paste from red beans, sugar (250g) and soybean oil for later use.

3. Mix glutinous rice flour and japonica rice flour, take150g, mix in brown sugar, add about 50g of water, and mix into paste slurry.

4. Mix the rest of the powder with white sugar (750g), add 250g of water, and mix thoroughly. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam reveals the flour, spread the paste slurry evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked, then leave the fire. Take out the cake, cut it into a diamond cake shape with a knife, and make a small flag with colored paper and insert it on the cake surface.

Chongyang cake is not only eaten at home, but also fed to relatives and friends, called "sending cake"; I also invited my married daughter to go home to eat cake, calling it "Yingning".

This year's Chung Yeung Festival, we might as well make Chung Yeung cakes ourselves to add to the fun of the festival. The method is as follows:

Ingredients: main branch: white flour: kg.

Ingredients: 50g of red and green silk, 200g of glutinous rice wine juice.

Seasoning: 300 grams of sand washing, 500 grams of sugar, 200 grams of cooked lard.

Method:

(1) Put the flour into the pot, add warm water, add the sweet wine juice, mix it evenly, and make it ferment. When a honeycomb appears, add sugar (200g) and mix it evenly with chopsticks.

(2) Wash the sand and dilute it with hot water. Sugar (300g) is melted in hot water. Cut the red and green silk into grains.

(3) Grease the bottom of the steamer, spread the bottom of the steamer with1/3 batter and brush it with a layer of sugar water and sand washing mud; Spread the V3 batter, and then brush a layer of sugar water and sand washing mud; Cover the remaining noodle stand, steam it with fire, brush the noodle with sugar water, sprinkle with red and green silk, cool slightly and cut into prismatic pieces.