Chung Yeung Festival recommended five traditional cuisine
What does Chung Yeung eat? There are many eating habits during the Chung Yeung Festival. Eating Chungyang cakes, drinking chrysanthemum wine, and crabs are also food items. There are many dishes for the Chung Yeung Festival. Here are the top five traditional Chinese cuisines for Chung Yeung Festival. Don't forget to try them on Chung Yeung Festival this day. These delicious! What does Chung Yeung eat? Chongyang Festival Food 1: Flower Cake Chongyang Festival respects the elderly and ascends to avoid disaster. "Paper cake" and "high" are homonyms, and there is also the meaning of "step by step" and "Shou Gaojiu". Therefore, "Chongyang Flower Cake" has become a popular holiday food. Chongyang cake, also known as flower cake, chrysanthemum cake, five-color cake, the system is not fixed, more casual, there are "bread cake", "fine-flower cake" and "money cake". The sticky coriander leaves are used as a sign, and between the middle are fruits such as green fruit, jujube, walnut, and the like; the thin flower cake has three layers and two layers, each of which contains fine candied dried fruits, such as apple tarts. Peach pods, apricots, jujube and the like; money cakes and cakes are basically the same, but smaller, like "money" in general, mostly food of the upper aristocracy. It is said that in the early years, no home-made buns were served with jujube or chestnut fruit, or glutinous rice or yellow rice noodles were steamed into sticky cakes, which resembled the “gold†and “silver†cakes. The recommended practice of flower cake Raw materials: 1000 grams of glutinous rice flour, 500 grams of glutinous rice flour, 250 grams of red beans, 1000 grams of white sugar, 100 grams of red and green preserved fruit, 50 grams of brown sugar, 25 grams of edible oil, and a little dried osmanthus. practice: 1, first cut red and green pods into silk spare. Dried beans, sugar, and edible oil are made into dry bean paste. Or you can go directly to the store to buy a packet of red bean paste; mix the glutinous rice flour and glutinous rice flour evenly, take 150 grams of brown sugar, add about 50 grams of water, and mix it into a paste slurry; use the remaining powder and mix it with 750 grams of sugar. , add 250 grams of water, mix thoroughly and reserve. 2, take the cake drawer, spread with a clean damp cloth, put half of the cake powder scraped flat, the bean paste evenly spread on the top, and then the remaining half of the cake powder spread on the top of the bean paste, then steamed with boiling water. When the steam comes out of the flour, the paste is evenly spread on top, sprinkled with red, green fruit, and then continue to steam until the cake cooked, you can leave the fire. 3, take out the cake, cut into a square or diamond shape, sprinkle with dried osmanthus; with confetti to make the flag, can be inserted in the cake surface. Chongyang Festival Foods II: Crab In some parts of our country, the Chongyang Festival has the habit of eating crabs. Just after the Mid-Autumn Festival, the crabs in the north are the time to become plump. It is said that the most beautiful of Chongyang Crab has two meanings. First, before and after the Chongyang Festival, the crab meat is delicious and the crab is yellowish. In the second, the Chongyang Festival is a filial festival. It is getting cold, and a warm clothing is prepared for the elderly parents. Only the delicious Yangcheng Lake hairy crabs rushed to a warm cup of ginger tea, so that the elderly warm and autumn and winter. Before and after the Chongyang, that is, when the northwest wind rose, the crab was the best time. The female crab was only full and the male crab was only fat. So how do you identify Yangcheng Lake hairy crabs? Or that 8 words: green back, white belly, full claws, golden hair. Because Yangcheng Lake’s water plants are particularly fat and have a rocky bottom, the crabs crawling on Yangcheng Lake have a white stomach, long hair on the crab's feet, and strong legs and feet. Even if it does not taste crab vinegar, it is still sweet and delicious. Here's how to steam your crab. Recommended practice for steamed crabs Raw materials: 1000 grams of crab, 15 grams of rice wine, 30 grams of ginger, 30 grams of garlic, 20 grams of soy sauce, a little sugar, a little MSG, 15 grams of sesame oil and 50 grams of balsamic vinegar. practice: 1. The crabs should be rinsed with clear water and placed in a container; the ginger should be placed in a small bowl, and the cooked soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil should be mixed. Take another small bowl and let vinegar stand by. 2. Crab the crab and steam it for 15 to 20 minutes until the crab shell is bright red. When the crab is mature, remove it. Bring oil seasoning and vinegar to the table. Chongyang Festival Foods III: Chestnut Cake Two of Beijing's snacks are eaten exclusively at Chung Yeung Festival. One is a flower cake and the other is a chestnut cake. Chestnut cake is made with chestnuts and mud. Its practice is to peel the raw chestnuts and roast them into mud, and prepare a large slice of Seking cake and a smooth sand filling. Divide 200 grams of chestnut puree into 3 portions, spread it as a base layer, and then spread it. Jingpao piece, and then a piece of smoothing on the Beijing cake piece, and then wipe a layer of Chengsha stuffing, the last piece of mud put in the top layer, the top is cut into a small water chestnut-shaped piece of rice cake and fine green plum silk The pattern is yellow, with yellow, brown, and brown chestnut cake sandwiched between. When you eat it, pour the syrup of sugar and sweet-scented osmanthus into it. Recommended practice for chestnut cake Raw materials: 1000 grams of chestnut, 310 grams of gold cake, 450 grams of Chengsha stuffing, 5 grams of green plum, 300 grams of sugar, 25 grams of melon Seeds. practice: 1. Wash the chestnuts, use a knife to draw a small sip on the skin, put a cool water pot, and the water must pass through the chestnuts, cook for 20 minutes, remove, peel, and then steam on the cage for about 1 hour. When the chestnut flesh is soft and rotten, crushed over and rubbed, rub evenly and serve as the chestnut mud, if mud is dry, can add water and sugar appropriately. 2. Cut the golden cake (300 g) into four large pieces of 13 cm in length and 10 cm in width, and cut the small diamond pieces. Plum cut into filaments; melon seeds washed; add 300 grams of cold water into a sticky juice. 3. Spread a damp cloth on the case board and take 200 grams of chestnut mud into three equal portions. One of them is spread on a damp cloth, and a rectangular piece 13 cm long and 10 cm wide is smeared with a knife, and a large piece of gold cake is placed on top, and then a piece of chestnut mud is cast to make the same large piece. Take a quarter. The Chengsha stuffing stalls are leveled on the second layer of chestnut mud and covered with a layer of chestnut mud. According to this method a total of four. 4, finally with the green plum, melon seeds and cut into a diamond-shaped gold cake piece decorated in a variety of patterns on the cake surface, is a chestnut cake. When eating, cut the chestnut cake into small cubes, place it in the dish, and top it with sugar syrup. Chongyang Festival Cuisine IV: Chrysanthemum Wine The ninety-nine and "long-time" homonyms are also homophonic to "wine," and therefore the statement that 99% of chrysanthemum wine should be consumed. "Xi Jing Zaji" records that during the Han Emperor, the Palace "in September 9th, the lotus root, food lotus bait, drink chrysanthemum wine, it is longevity." The “Continuous Harmony†written by Liang Guanzhong in the Southern Dynasties also recorded that “September 9th ... drinking chrysanthemum wine†was enough to illustrate the popularity of Chung Yin drinking chrysanthemum. At that time, people considered chrysanthemum wine as "auspicious wine" that must be plentiful and pray for blessings. Ancient chrysanthemum wine was brewed for the second year of Chung Yeung Festival during the Chung Yeung Festival in the first year. On the 9th of September, people picked up the first chrysanthemums and a little green foliage, blended into the food for preparing wine, and then used it together to make wine and put it on September 9. Legend has it that drinking this kind of wine can prolong life. "Jingchu Years Old" contains: "On September 9th, Pei, food lotus ear, drink chrysanthemum wine, so that longevity." By the Ming and Qing Dynasties, people in the chrysanthemum wine and add a variety of herbs, its effect good. The production method is: using chrysanthemum juice, using song, rice wine or rehmannia, angelica, Chinese wolfberry and other Chinese medicine. Here's how to teach you chrysanthemum wine. The recommended practice of chrysanthemum wine Raw materials: 2000 grams of camomile, 1000 grams of Rehmannia, 500 grams of Chinese angelica, 500 grams of Chinese wolfberry, 3000 grams of rice, and the amount of distiller's yeast. practice: 1, the chamomile, angelica, Rehmannia, Poria into the pot, add water, Jianzhi, gauze filter use. 2, the rice boiled and drained, mixed with concoction steamed, and then mix the amount of distiller's yeast, into the altar, surrounded by cotton or straw insulation fermentation, until the sweet and serve. The altar is surrounded by cotton or straw and requires thermal fermentation. Chongyang Festival Foods 5: Lamb Noodles "Yang" and "Yang" are homonyms and should be coded by Chongyang. In order to eat white flour, "white" is the word "hundred" and "one" is removed from the top. There is one hundred minus one for ninety-nine meanings. The Beijing city gave the 99-year-old man a birthday called "Bai Shou." Rich people can hold mutton-based banquets on that day. Autumn is the most fat season for lambs. The lamb is warm and can keep warm. Compared with pork and beef, lamb has a delicate meat, high protein content, and low fat and cholesterol content, making it suitable for elderly people. Want to make the mutton taste good, the glutinous mutton soup is very important, must be picked up to soup white as milk, meat to be cooked more conducive to digestion of the elderly. The ancients who pay attention to health care pay attention to autumn tonics, and lamb is the best tonic ingredients, so Chongyang must eat sheep. The recommended practice of lamb noodles Raw materials: flour, salt, eggs, sheep bones, onion ginger. practice: 1, sheep bones soaked in water, add water to the pressure cooker, put the sheep bones into it, add scallion and ginger. Press for 10 minutes after gassing. Remove the bones and keep the soup underneath. Cut out the meat on the bone and cut it into small pieces. 2, take two bowls of flour, add some salt, and then beat an egg. Live aside and put it aside for fifteen minutes. Use a dough machine to roll the dough into pieces. Press into a wide surface. Add a tomato to the stewed mutton soup and add some soy sauce. The noodles are boiled in a boiled pan. Stir and cook. Rape Seeds,Oil Seed Rape,Colza Seeds,Rapeseed Seeds XIKE AGRICULTURAL GROUP CO . .LTD. , https://www.laoseed.com