Hometown food bowl cake essay

Whether in school or in society, everyone has written an essay, right? An essay is a narrative method of expressing the meaning of a topic through words. Clueless when it comes to writing essays? The following is my carefully organized hometown's food bowl cake essay, I hope it will help you.

My hometown is in Taishan County, where there are countless delicacies, and I think the most delicious is the delicious bowl of rice cakes.

Potting cake is one of the traditional snacks of Guangdong, the first place is my hometown, has a history of several hundred years. About the origin of Joe cake, during the Xianfeng period of the Qing Dynasty, there is a record in the "Taishan County Records": "In fact, the famous one was only one, in Huafeng Pedestrian Bridge, there is a stone at the bottom of the river, and a clear spring, which is suitable for setting up a stone on the stone to wash the sugar, clarifying and removing the turbidity, and steaming it in a bowl, which is not used by anyone else." Said that at that time there was a store next to the Huafeng Pedestrian Bridge, this family to take the clear spring water with a bowl of steamed cake, more delicious than others. Later, this practice of steaming cakes with a bowl has been passed down, and has become a popular bowl of cakes across the country.

Nowadays, the "family" of pottery cake has been very large, there are many stores selling pottery cake in the city. And the flavor is also much richer, there are red bean flavor, chocolate flavor, apple flavor, strawberry flavor and so on.

I like to eat potty cake, because it is sweet and delicious, delicate and smooth. Every time I go home, my grandmother will steam the bowl cake for me to eat. One time, I worked with my grandmother as an assistant, and she made the cake with me.

Grandma first prepared sticky rice flour, clarified noodles, red beans and sugar, and water. The ingredients are ready, and then it's time to get started.

Grandma first put the red beans soaked in water for three hours in the pot to steam, so that the red beans are soft.

While the red beans were steaming, I followed my grandmother's orders to make the flour. I mix the sticky rice flour and clarified flour, mix well, and then slowly add a cup of water and into a paste. The paste was sticky and slimy, like mud, so I couldn't help but stick my fingers into the "mud", and when I pulled my hand out, my fingers turned into "mud fingers", which was fun. Grandma saw, and quickly reminded me not to play, I rushed with her together with the slice of sugar water and red beans poured into the batter, with a bamboo slice to mix well. Finally, we poured the batter into a greased bowl. Steaming over high heat for twenty minutes, a pot of fragrant potting cake came out of the oven.

When it cooled down, I poured it into a dish and cut it into pieces with a knife, and then I couldn't wait to stick a bamboo stick in it. It was red and a bit transparent, and then smelled, ah, so fragrant! The first bite, sweet with red bean flavor, really delicious ah!

Listening to my introduction, you also crave drooling. Then come to my hometown of Taishan to savor the authentic and delicious bowl cake.

Hometown Food Potting Cake Essay Part 2

The food of my hometown has a nostalgic flavor. My hometown, Sichuan, is a hidden culinary world. In Sichuan, the flavor of the dishes in the big restaurants is mediocre, but the dishes in the unknown out-of-the-way alleys are mouth-watering. And I'm a big fan of rabbit head from Tingling Lane.

I sat on a wooden chair in a small store, my feet swinging impatiently back and forth, my head looking at the wall clock from time to time. The store was not very crowded, one could even say that there were very few people, perhaps because the location of the store was remote and inconspicuous. The wait wasn't too long, maybe five minutes, but the impatience made me feel how long it was. Just as I was staring at the back of the kitchen, the rabbit head, sprinkled with a little chili pepper, finally came out of the pot in no time at all. It's funny, because as a Sichuanese, I'm supposed to like spicy food, but my longtime taste habits have only allowed me to give the slightly spicy rabbit head a try.

I ignored the hot temperature and reached for the biggest rabbit head. First eat the meat that can be seen, and then tear the rabbit head open to crack the bones. Gnawing rabbit head to use all parts of the body, teeth to chew the bones, the tongue to taste the flavor, even the nose should be hard to smell to feel the rabbit head with a slightly spicy, and only in this way to be able to fully appreciate the delicious rabbit head. First, the cooked skin is gently bitten off, and with a flexible circle of the tongue, it enters the mouth. Next, you have to use both hands, one hand to grasp the upper teeth, the other hand to pinch the lower jaw, up and down, the rabbit head of the fragrant oil will flow out. Finally, you have to bite the rabbit head horizontally, and with a click, you can see the rabbit brain glistening with oil. At this point, the tip of the chopsticks to pick out the rabbit brain, you will feel the mouth with a slightly spicy flavor, unforgettable.

I love Sichuan rabbit head, and I love my hometown even more.

Hometown food bowl cake essay Part 3

When the Qingming, in my hometown to eat green balls, I remember, my mother got up early in the morning to do a good job of the film of the green balls balls, the fire slow steam, green balls in the cage steaming huffing and puffing hot, the mother is making a fire, if the fire is too big, the taste of the green ball balls will be changed, so it is necessary to use a small fire to steam, and it is to retain the flavor, so that the taste smells like will be fragrant, eat it will be more soft, to the noon, the green dumplings balls are almost cooked, back from school to the door, and I walked with the children smelled the fragrance to the kitchen, it is the green dumplings balls floating fragrance, they can not wait to start the cage, directly open the cage, pinch up on the food, hot feet are jumping up, I am no exception, was accused of the mother, "you ah! I was accused by my mother, "You're a child, you're a real gourmet, see! I do not speak, I know that my mother in the words have meaning, the heart is not so aggrieved, because I am the largest of the children, my mother punished me to clean up the backyard health, after noon, we opened the table and chairs, it is clear that we will open the meal!

The people to food for the day, the ghost is also worse than it! Do a full mouth little ghost fun more, came to the kitchen to look at the food, green dough balls in the stove on the stove spit to play bubbles small bubbles when the whole hometown is green, standing bite spring rolls, standing summer to eat duck eggs, the Dragon Boat Festival to eat rice dumplings, autumn to eat watermelon, mid-autumn to eat mooncakes, winter solstice to drink brewing wine ...... food to let us remember a lot of Chinese hometowns Festivals.

Hometown food bowl cake essay Part 4

Eating hot food, I would think: If I left home, what would I miss most about my hometown? --If I leave my hometown, I may miss the mountains and waters of my hometown, which are turquoise and surrounded by clouds; if I leave my hometown, I may miss the paths of my hometown, which are not wide but cozy; if I leave my hometown, I may miss the deep friendships that I have left behind in my hometown, which are not perfect, but with them I feel that I have a good time. , but with them I feel very happy ...... Finally, I think of what I am eating - delicious food.

There is a lot of food in my hometown! There are golden wheat cakes, fragrant beef consommé; fluffy and crunchy tofu skin, refreshing Guanyin tofu, peach-shaped peach-shaped plums, and ......

If you ask me what my favorite food is, hey, it's beef consommé, of course! You know, I'm a big fan of meat, and beef broth is one of the most "meaty" of the many cuisines! Besides, a bowl of beef broth would be wonderful to warm up my body in winter! This beef broth ah, eat a strong taste of beef, soup in the beef tendon is very tough, looks red beef and green vegetables mixed together, especially eye-catching, really worthy of hometown specialties it! Not only that, if you walk on the street ah, basically on both sides of the restaurant, which store will not sell beef broth? The first thing you need to do is to get into a restaurant and have a good meal!

If I left my hometown, I wouldn't be able to eat authentic food from my hometown, and I'd probably lose a few pounds! So I really can't imagine what it will be like when I leave my hometown.

Hometown's Food Potting Essay Part 5

My hometown is in Ningbo, where there are many delicacies: pot-broiled river eel, round rice dumplings in wine, Ning-style eel threads, soup dumplings, and so on and so forth, too numerous to mention. Though there are so many delicacies in Ningbo, I am fond of the wine-brewed dumplings, and I must eat them almost once a month.

The just-made rounds are actually small flour balls. They are wearing snow-white dresses, quietly lying in the plate, like a little gentleman. Into the pot, it saw their brothers and sisters - male number two wine, female lead cinnamon, and supporting actors such as wolfberry and rock sugar. Slowly cooked over a gentle fire, those little actors happily danced in the pot. Make a roll, turn over, and change the dance again, this is not a problem for them.

Now, it's time to take them out of the pot, and they are picked up one by one and served in a bowl. They are moisturized by the sugar water, and the moment they enter the bowl is extremely beautiful, and if you play it in slow motion, you will see that they splash in a circle of water, forming a wonderful `shape'.

Let the wine dumplings cool a bit, and when they are served again, you can enjoy the flavor! Before you even taste it, a sweet and silky odor with coolness is the first thing to rush into your nose. If you put osmanthus flowers in it, you can also smell the rich floral scent that only comes in the fall. When you first taste it, the cool sake brew is refreshing with a little osmanthus and the sweet flavor. When you scoop a spoonful of the round, and its elastic skin touches your teeth, you will feel that this feeling has never been felt before, and it is a wonderful taste that makes people's body and mind stretch out.

Let the flavor melt on your tongue!

Hometown food bowl cake essay Part 6

My hometown is in Ningbo. Ningbo is a city with a long history, there are many places of interest, there are many literati, but the most impressive is the countless delicious snacks.

Speaking of snacks, many I love. Such as dumplings, rice cakes, wontons and so on. But one of my favorite is still dumplings. Dumplings symbolize reunion, every festival, every family will eat a bowl, in order to reunite the family. Tangyuan practice is also very simple, take some flour dough, in the middle of the package into some filling, sesame filling, lard filling can be, and then kneaded into a round ball, put on a plate. At this time, the dumplings as a fat little doll, with a big belly, snow-white and snow-white coat extraordinarily dazzling, lovely.

The soup dumplings in the pot, they play in the water, roll up and down happily, enjoy the joy of bathing. After the pot of soup dumplings in the bowl, you push me to squeeze, originally round body are squeezed deformation. With a spoon to scoop up one, the dumplings seem to have no skeleton, completely lying on the spoon, soft and collapsed, but also emitted a boiling heat, really mouth-watering. A bite down, the strong sesame flavor will spread on the tongue, the slippery glutinous rice ball in the mouth. The dough is soft, sticky and chewy. At this time on the spoon, the soup dumplings, also extraordinarily good-looking, white against black, there is a kind of unspeakable beauty. The soup dumplings are so popular that they will be snatched up after being served on the table, which is a real delicacy on earth.

Ningbo's food is countless, you come to Ningbo, do not miss oh!

Hometown food bowl cake essay Part 7

The best memories of my hometown are its various kinds of food.

My hometown is by the sea, and the seafood is always fresh, with a taste of the sea, and the unique sweetness of the sea fish.

So, the street closest to the sea, naturally turned into a food street, from about three or four o'clock in the afternoon began to gradually lively, until two or three o'clock in the morning, people from the ktv out of the two by two, it returned to the calm.

Turned the corner, into the eyes of a stall, a big sign in front of the shed - "duck congee". This can be considered one of the specialties of the hometown. A portion of duck congee, a dish of duck, and a dish of green vegetables, a not so hearty lunch will be solved.

The duck congee is slowly made from duck soup. When a pot of congee and a dish of duck are brought to the table, a fresh duck flavor instantly fills your nostrils, mixed with a little bit of white chopped duck and cilantro, and your stomach, which was not quite so hungry, instantly makes a gurgling sound. Can't wait to pick up the bowl, feel the warm congee into the mouth, along the esophagus slides into the stomach, warm, the whole person instantly become refreshed, fatigue all of a sudden was also thrown to the clouds, leaving only the mouth in the strong duck flavor. Add a piece of duck meat, dipped in the sauce, sent to the mouth, tasted not as soft and tender as roast duck, but strong, the duck meat here is thick and not hard. The flavor of the duck is in this chewing more and more strong.

Not far away is a sugar water store, my favorite is a kind of red bean paste but also added peanuts, black rice and a little ginger sugar water. The sugar water in my hometown has never been very sweet, but this kind of sugar water is like a different kind, the first mouth feel very sweet, followed by a ginger flavor, very strong but unexpectedly not choking, and do not feel spicy. The black rice mixed in the sugar water tasted similar to the oatmeal in the drink to me, very refreshing, with a good texture when you bite into it.

The restaurant near the end of the road is first class. But no matter how many times I've eaten it, it's his sandworms that I still love.

My father often proudly told me: "Your father my favorite, the first is the sandworms, the other are to be ranked back. I remember when I used to shovel sandworms ...... "But when I was small, I always thought that worms were a very scary thing, and I always held an inexplicable fear of them.

Until that summer, I saw for the first time the "true face" of the sandworms: some of the steamed milky white bugs, covered with a thick layer of vermicelli and garlic. But this did not cover my fear of sandworms, a group of white worms, as if they are still wriggling, garlic with their wriggling and a little fall.

I didn't dare to put down my chopsticks, but the adults were already scrambling to eat. My father saw me staring at the plate of sandworms and didn't dare to use his chopsticks, so he helped me put one into my bowl. I looked at the worm in my bowl, gulped and plucked up the courage to poke it with my chopsticks. It didn't quiver like I thought it would, it was just slightly moved by me. I stared at the sandworm, picked it up, and stuffed it into my mouth, and to my surprise, my mouth was filled with a light fragrance, the taste of the sea, the taste of the beach. I tried a few bites, the flavors of the vermicelli and garlic were well integrated into this tiny worm; the texture of the sandworm wasn't fatty like its appearance, it was crisp and crunchy, the kind of texture that you can't help but indulge in chewing. A feeling of satisfaction that cannot be described in words comes to life. In just a few minutes, there was very little left of the large plate of sandworms. Slightly disappointed, I only managed to get the last few. My father looked at me and smiled, "You know it's good, don't you? I told you that none of my recommendations are bad."

The stomach is probably the closest organ to the heart. The first thing I'd like to say is that I don't know what to say, but I'd like to say that I don't know what to say, and I don't know what to say.

Hometown's food bowl cake essay Part 8

Hometown's food has a nostalgic flavor. My hometown in Shanghai, is a culinary mecca, talking about the food of my hometown, there are three yellow chicken, fresh meat mooncake, four joys of baked bran ...... all kinds of light food is really unforgettable, and my favorite is the three yellow chicken, this food, even if I let me go to do the gods in the sky, I am also categorically refused.

Only during the summer and winter vacations, I have time to visit my hometown of Shanghai, and every time I go back, I have to eat a lot, and the first dish is definitely three yellow chicken.

Sitting on the seat of the restaurant, the surrounding people are talking, but only I, anxious to look around, looking forward to their own food three yellow chicken. Waiting time is only 20 minutes, but I feel that this short 20 minutes is like waiting for several hours, my mouth is about to "flow three thousand feet", as if I heard their stomach "gurgling", as if they have smelled the aroma of the three yellow chicken, feel the The three yellow chicken's silky smooth q bullet.

Finally, my food three yellow chicken debut. Under the light of the restaurant, the yellow skin of the chicken was shining brightly, and the oil on the skin was glittering. Put the frozen chicken into the soy sauce and vinegar to dip, and then put into the mouth, ah! Suddenly feel a cool flow all over the body, and then you will feel a hint of soy sauce flavor hovering in the mouth, and then bite, "bared" a sound, the inside of the fresh juice all of a sudden flowed out, sweet with fresh, after that, you will certainly use your tongue to lick the tender skin of the q pop, three yellow chicken that q pop q pop texture can be compared with the coconut jelly, and then the skin of the tender is soft, then fresh is greasy, eat the skin is soft, then fresh is greasy, the skin is soft, and then fresh is greasy, eat the skin is tender, then fresh is greasy. The skin is soft and tender, and then fresh is greasy, after eating, sip your mouth, you will feel a hint of sweetness.

Eat three yellow chicken also have to use the mouth, tongue, teeth and eyes and so on. You think: how will use the eye? In fact, before you eat, you also need to see, see which piece of meat tight, which piece of meat loose. We usually eat tight first, and then eat loose, so that we can taste the fresh flavor.

I have tasted the food of many places, but still Shanghai's three yellow chicken is delicious, and I can enjoy the warmth brought by the food, which I can't forget.

Food of the hometown flavor, the most beautiful three yellow chicken, listening to my introduction, you are not also salivating for it? Then hurry up to taste it!

Hometown food bowl cake essay Part 9

Speaking of hometown food, the temptation, who can not resist. In my hometown, there are thousands of food, as far as I am concerned, hometown three cups of chicken, the most memorable.

Every year on New Year's Eve, the table are less than a bowl of three cups of chicken. Uncovering the bowl, the chicken flavor comes to the nose, let a person intoxicated, and then again is the crowd lifted the stick **** enjoy. In just a few moments, the bowl will be clean. However, this unique sauce flavor of three cups of chicken, but there is a unique production process.

Hometown of the three cups of chicken raw materials selected from the hometown of the unique three yellow chicken, chicken meat smooth and tender, is to do the three cups of chicken of the choice. The ingredients are soy sauce, sesame oil, rice wine, one cup each, which is called three cups, as well as mushrooms, cinnamon, star anise and other spices. The family likes spicy, but also like to add a few red chili peppers, so that the three cups of chicken more taste.

When cooking, the family puts the chopped three yellow chicken into the casserole, adds the three cups, mixes thoroughly, turns on the fire, and when the chicken is half-cooked, then adds the spices and side dishes, and switches to a medium fire, without adding a drop of water to the whole process, which is what makes the three cups of chicken so unique.

About ten minutes, three cups of chicken is good, or rolling boiling three cups of chicken on the table, the eyes of the crowd are looking at this, the heart is full of anticipation. As soon as the soup stopped rolling, seven or eight pairs of chopsticks reached out to the mortar, pinching out a piece of tender, smooth, colorful and flavorful chicken. Into the mouth, is still very hot chicken mercilessly burn the taste buds on the tip of the tongue, so that people want to immediately spit out, but it releases the flavor, but also let a person attempt to leave it permanently on the tongue, in and out of the dilemma.

Chewing carefully, the broth in the chicken jets out, like a whirlwind sweeping the taste buds, stimulating the nerves, so that the taste center in the coming year to have a stronger activity, and the taste buds of the dry for a long time to re-awaken at this moment. Ground chicken gulped down, the unique flavor of the sauce still lingers in the mouth, leaving a lingering aftertaste.

I once asked my family: How do you make three cups of chicken so good? They laughed and replied: do it with all your heart, you can always do it well. You, on the other hand, are responsible for eating it. They laughed and I didn't mind. Because I am indeed only responsible for eating, not cooking. And that unique flavor, in my heart but occupy a place. What is it about the three cups of chicken? What makes that bowl of chicken, so attractive? It is really puzzling.

The unique sauce of the chicken is certainly delicious, stay in the tongue of the sauce is certainly unforgettable, but behind them, but it is another flavor, there is a unique meaning, evoking a lot of good memories. Every time we savor hometown three-cup chicken, it represents reunion, happiness and hope. The head of the chicken is held high in the bowl, which is the hometown people's outlook on the future. For three cups of chicken, more, is the hometown food nostalgia, is the hometown of the people to stay, the attachment to the homeland.

In everyone's heart, the flavor of three cups of chicken, can not forget, and that hometown love, with the sauce flavor together, carved into the heart, hidden in the heart.

Hometown food bowl cake essay Part 10

My hometown in Shaanxi, where the climate is dry, I go home to my hometown is almost always cloudy and rainy. Unlike this side of the hot root furnace. For example, last Sunday, my aunt sent me a box of sticky corn, which was well preserved in Shaanxi, but immediately became rancid as soon as it arrived here. Last time my uncle came to Shenzhen, he wore cotton pants because it was too cold in Shaanxi, but once he arrived here, he almost died from the heat.

My hometown is rich in persimmons, pomegranates, apples, and jujubes. Xi'an has a lot of old buildings and wonders, it is clear that he is an ancient city. There are the Terracotta Warriors and Horses, the Big Wild Goose Pagoda, the Small Wild Goose Pagoda, the Half Slope Matriarchal Ruins, and the Forest of Steles. The best and most memorable of these sites is that Terracotta Warriors. There not only let a person marvel at the terracotta warriors, standing in the pit, but also can learn a lot of knowledge it! What is my favorite snack in my hometown, of course, is the delicious lamb steamed buns in my hometown. As long as from the meaning of the word to understand, the main dish of this snack is the bun and lamb, in fact, it has a lot of things inside it, but also with a little bit of fan, this unique way of eating make you very surprised. However, once you take a bite, you will never forget the flavor. Dice the bun and serve it with lamb for a unique flavor. Dice the green onions and garnish the whole bowl. It looks great, but it lacks a little bit of red color.

The last time I went to the Terra Cotta Warriors with my sister, stopped by a small restaurant away to eat, looking for half a day to find a small restaurant, my sister's request is very simple, as long as there is Xi'an's specialty mutton meat buns on the line. According to this statement, we have every restaurant in Xi'an and her intention. But it is just right, my sister and I go out together absolutely will not suffer, because he and I both like to eat that Xi'an unique delicious ---- mutton steamed buns. This mutton steamed bun is most suitable for people who eat spicy food, every bowl of mutton steamed bun he has to put a little bit of spicy sauce or to a small dish containing sugar soaked garlic, and spicy sauce. That intends to become more flavorful once soaked in sugar water, so that it is more weighing hot mutton steamed buns.

Let's say that last time, my sister came to us in Shenzhen, because Shenzhen is rarely Shaanxi restaurants, let alone Xi'an specialty restaurants, but my sister actually came 10 packages of sealed lamb steamed buns with a little bit of water to cook, put inside with the ingredients: buns, garlic, hot sauce, green onions and lamb, so that I'm all mouth-watering. Of course the lamb buns weren't as good as the fresh ones, but they were a world away from the snacks here. My sister said she was going to leave me two packets, but when he left three days later, he didn't give me a single packet. According to common sense, my sister's appetite is relatively small, but counting 3x3=9 and he ate a few meals in my home, but in the blink of an eye of three days time that 10 packets of sealed "delicious" has long disappeared. I was furious and wanted to find him to reason, but she created has "escaped". My sister made me still have not been able to pay for the delicious food from home. I really want to have a bite. But now I want to go to my hometown to eat the most authentic mutton buns. The most unfortunate thing is that the "deliciousness" has not yet reached my mouth and disappeared.

I'd like to go back to my hometown and eat the most authentic lamb meat buns.

I think people who have eaten this dish will find it very tasty and delicious.

I think people who have eaten this dish will find it very tasty, delicious! Fragrant!" That's the flavor, I love beef soup, I love the flavor of Luoyang.

As a Luoyang "foodie", drinking beef soup is essential, a mouthful of it, the flavor of beef, with an exclusive secret recipe for fresh soup, it really makes people "drool three thousand feet, suspected of being immortal." Every winter, get up in the morning and drink a bowl of steaming hot beef soup, all of a sudden the winter cold away.

At first I did not like to drink beef soup, once in the morning in a hurry to go to school, did not have time to eat at home, my father led me to the downstairs of the soup house to drink soup, I saw my father over the beef soup, said: "I do not eat." At this time just walked over an uncle said: "winter to a bowl of soup, warm up and drive away the cold." Then he picked up the soup and drank it. I thought to myself, "How good can it be? So I took a small mouthful first. "Hm! Delicious!" Then I gobbled it up, and that's how I got acquainted with beef soup.

After listening to my introduction, are you moved? The heart is not as good as action, quickly come to Luoyang to drink soup!

Hometown food bowl cake essay Part 12

There are many unique foods in my hometown, for example, green dumplings at Qingming, dumplings at Dragon Boat Festival, rice cakes at New Year's Eve, and soup dumplings at Lantern Festival ...... to name a few. Especially in spring, the wild vegetables in the fields are enough to make one's mouth water.

And the most unforgettable thing is the green dumplings at Qingming Festival, which emit a fresh fragrance.

Before the Qingming Festival, my mom picked up mugwort early. This time of the year, the mugwort is the most tender and green, of course, these mugwort is used to make green dumplings! The kitchen boiled water, the cleaned mugwort leaves into the water, plus some alkali, blanching. After blanching, the green leaves will become green and soft. And then use glutinous rice flour to mix water and noodles. At this time, only to see the mother's hands deftly push the dough away, and then folded over, and then pushed away ...... over and over again. This action looks simple, but do it is not simple at all, I tried it myself.

Looking at my mom and the noodles so easily and casually, my hands also itchy, really want to try their hands. I'm not sure if you're going to be able to do this, but I'm sure you're going to be able to do it. I can't wait to see what happens, so I pushed up my sleeves and ran to wash my hands and kneaded the dough. At first I kneaded the dough in a decent way, but in a short while, the originally smooth dough became uneven, dry and shriveled in my hands. I was confused, what happened? I had imitated it many times before, and the action should be the same as my mom's. Did the dough have a grudge against me? I had no choice but to look at my mom for help. Mom took the dough in my hand, gently moistened it with a layer of water, and began to knead it again. As she kneaded, she told me, "When it comes to making dough, force is much more important than movement." It was then that I realized that it was the force, not the movement, that counted. It's not easy to master the art of noodle making," he said!

When the noodles were kneaded, my mom added the blanched mugwort leaves and kneaded them into the dough, then hammered the dough with a stone hammer, and the leaves became very fine, which is the effect of the alkali put in the blanched water before. After the dough is made, it should be woken up for a while. After waking up, the dough is divided into small pieces, and then these small pieces pressed into a cake shape, wrapped in the previously prepared bean paste filling or sugar sesame filling, and then carefully pinch the mouth, dough into a smooth ball, and then rolled on a layer of glutinous rice, and then done.

When my mom was wrapping up the filling, I couldn't help but want to play a part in it, but the balls I wrapped up weren't round, and they were a far cry from the ones my mom had in her hands! It was hard to wrap a round one, but there were still a lot of cracks in it! Poor dumplings, they are only abused in my hands, so I'll make do with what I've got! I made all the dumplings and steamed them in the pressure cooker for 15 minutes.

The freshly steamed dumplings were hot and steamy, with a watery green color, a light scent of mugwort, and a layer of glutinous rice on the outside that was crystal clear. I couldn't wait to pick one up and put it in my mouth. But I was too eager, my tongue was so hot that I couldn't even feel it! Eat again, so I had to be patient and blow it cool. A bite down, the outermost layer of glutinous rice full of soft, the middle layer is very soft, sticky but not greasy, the inner filling is sweet and refreshing, as if the whole tongue was a spring breath awakened, fresh fresh mugwort flavor overflowing the entire mouth. This is the kind of flavor that deserves to be passed down from generation to generation.

There is also a custom in my hometown to offer these dumplings to the deceased relatives during the Qingming Festival. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.