Why does Tomb-Sweeping Day want to eat Aibang? What is a love gang?

Tomb-Sweeping Day is a very traditional festival. Like other traditional festivals, Tomb-Sweeping Day needs to eat corresponding food. Tomb-Sweeping Day eats a lot, but few people know why. So why did Tomb-Sweeping Day eat mugwort? What is a hairpin?

Why does Tomb-Sweeping Day eat mugwort?

As early as 1000 years ago, Ge Hong and Bao Gu used wormwood as medicine, and Bao Gu used wormwood with red feet as moxa sticks to treat people. Artemisia argyi, a traditional snack handed down to this day, is made of Artemisia argyi and has certain medicinal and health care functions. There is a folk custom in Hakka area: "Eating mugs before and after Tomb-Sweeping Day will keep you from getting sick all year round". Aizan, also known as Qingming Zan, exudes a strong fragrance of wormwood leaves and has the effect of eliminating dampness and warming the stomach. It is a local specialty snack, which is cooked by almost every household, and it is also a unique Qingming culture of Hakka. The mug made by traditional ancient method not only inherits the taste, but also preserves the health culture. Every time around Tomb-Sweeping Day, that is, when wormwood grows most tender, Hakka people will go out to pick wormwood and make mugs out of glutinous rice flour. During the Qingming period, the weather is humid, and Artemisia argyi has the effect of eliminating dampness and strengthening the spleen and stomach. Eating Folium Artemisiae Argyi is just suitable for eliminating dampness and warming up, so eating Folium Artemisiae Argyi is strong.

What is a hairpin?

Aizan is essentially a glutinous rice product, a kind of Hakka rice and a local traditional snack. Every time Tomb-Sweeping Day comes, every Hakka will pick natural wormwood on the way to sacrifice, and then make such delicious snacks. Nowadays, Aizan is not only a traditional Hakka snack, but also widely popular in Fujian and Jiangsu and Zhejiang provinces. It has local characteristics and a new name-"Youth League".

What does Aizan do?

1. Prepare raw flour, glutinous rice flour, fresh mugwort buds, sugar and water first. Mix raw flour and glutinous rice flour in a clean big plate according to the ratio of 1: 1. 2. boil a pot of water. After the water boils, pour fresh mugwort leaves into the pot. Don't cover it. Continue to boil until the water boils, then remove and drain. After cooling, wring out the excess water, put it on the chopping board, chop it with the back of a knife and put it on a plate for later use (don't chop it with a blade, it tastes bad). 3. Mix the processed wormwood, glutinous rice flour, raw flour and sugar (add appropriate amount of sugar according to personal taste) into a large plate, slowly add water to the rice flour for several times, knead the flour while adding water, and fully mix the rice flour and wormwood leaves until the dough is formed (the dough should not be too soft or too hard, so don't stick your hands). 4. Grind the fried peanuts and sesame seeds into coarse powder. 5. Mix ground peanut kernels, sesame seeds and appropriate amount of sugar as spare stuffing. 6. Wash the banana leaves, cut them into small pieces and spread them evenly on the steamer. Banana leaves are used to hold mugwort, so they won't stick together. 7. Take a small dough the size of a ping-pong ball, knead it into a cake shape (not too thin, otherwise it will leak the stuffing), pour in two teaspoons of stuffing, and wrap the stuffing like a steamed stuffed bun. 8. Put the stuffed mugwort on the banana leaves and steam in a steamer for 25 to 30 minutes.

Where is the specialty of Aizan?

Aizan, one of Qingming Zan, is a traditional delicious snack of Han nationality and belongs to Hakka cuisine. Is prepared from sticky rice flour, glutinous rice flour, wormwood, etc. Because of the addition of wormwood, it has certain medicinal and health care functions. Wormwood cake is a traditional cake widely popular in Jiangsu, Zhejiang, Hakka, Minnan, Chaoshan and Guangfu. Jiangsu and Zhejiang provinces are called "Youth League", Hakka areas in eastern Guangdong and Taiwan Province Province are called "Aizan", northern Guangdong and Jiangxi regions are generally called "Ai Guo" or "Ai Ai", and southern Fujian and Chaoshan regions are called "Ai Guo" and Guangfu. The production methods and related customs in different places are similar, and the eating methods of sweet or salty stuffing, steaming or frying are different. Generally, bean paste stuffing or other sweet stuffing is used to make dough in Jiangsu and Zhejiang provinces. Hakka people generally press mugwort leaves into oblate shapes, mainly sweet; Jiangxi likes to wrap meat stuffing and knead it into the shape of jiaozi.