Food composition in Tomb-Sweeping Day

In daily life or work and study, everyone is familiar with composition. Composition is a narrative method that expresses a theme through words after people's ideological consideration and language organization. So have you ever studied composition? The following is the composition of Tomb-Sweeping Day cuisine (9 pieces in general) that I compiled for you. Welcome to read the collection.

Food Composition in Tomb-Sweeping Day 1 Youth Tuanzi

During his stay in Tomb-Sweeping Day, Jiangnan had the custom of eating green jiaozi. Green jiaozi is to mash a wild plant called wheat straw, squeeze out the juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done. Green glutinous rice balls, green as jade, sticky and soft, fragrant, sweet but not greasy, fat but not full. Green jiaozi is also a necessary food for people to sacrifice their ancestors in Jiangnan area. Because of this, green jiaozi is particularly important in the folk food customs in the south of the Yangtze River.

cruller

Tomb-Sweeping Day has the custom of eating prickly heat in both north and south of China. Scorpion is a kind of fried food, crisp and delicate, which was called cold ware in ancient times. The custom of forbidding fire and cold in the Cold Food Festival is not popular in most parts of China, but the prickly heat related to this festival is deeply loved by the world. The prickly heat that is popular in Han areas is different from the north and the south: the prickly heat in the north is generous and free, with wheat flour as the main material; The southern prickly heat is exquisitely made, mainly rice and flour. In ethnic minority areas, there are many kinds of prickly heat with different flavors, especially in Uygur, Dongxiang, Naxi and Ningxia Hui Autonomous Region.

Qingming fruit

Cotton vegetables (also known as rat grass) are collected in fields all over southern Zhejiang, and Chinese herbal medicine books say that it has the function of relieving cough and resolving phlegm. It is mixed with glutinous rice flour to soften, and then stuffed with sugar bean paste or white radish shreds and bamboo shoots to make clear fruit, which is green and blue, and tastes particularly delicious.

Every time I go to Tomb-Sweeping Day, every household has to make a kind of food called Qingming fruit, which is used to sweep graves and worship ancestors. In my impression, the arrival of Tomb-Sweeping Day means that I can repay the clear fruit with the fragrance of green.

The shape of Qingming fruit is a bit like jiaozi, but its taste is quite different. The epidermis of Qingming fruit is made of a plant called Artemisia argyi, a perennial herb with small yellow flowers and leaves as small as compositae, which are covered with awnings and clusters. Every year before Tomb-Sweeping Day, women come to the fields to pick mugwort leaves in groups of three or five, holding bamboo greens in their hands. Fresh mugwort leaves are piled up in baskets, which is really attractive. After Ai Yecai returned home, he began the complicated process of making Qing Guo. A woman is like a masseur. Green absinthe turns into delicious transparent fruit in the blink of an eye.

Huanxituan

In Chengdu, Sichuan, fried rice, as a group, is worn with large or small threads and dyed in various colors. It's called the Happy Group. In the old days, it was sold all the way from Chengdu North Gate to Xi 'an. There is a poem in the Qing Dynasty's Miancheng Zhi Zhu Ci:' Happy Temple' is a happy group, and buying food in the spring suburbs is a group full of troubles. The mash play in the village is more beautiful than gold, and many people are drunk in the footbath.

Tomb-Sweeping Day's Food Composition 2 Tomb-Sweeping Day is one of the most important traditional festivals in China. It is not only a festival for people to pay homage to their ancestors, but also a link for the Chinese nation to recognize their ancestors and return to their ancestors. It is also a spring ceremony for hiking, getting close to nature and caring for new students.

"It rains in the Qingming Festival, and people on the road want to break their souls. Ask the locals where to buy wine and worry? " Speaking of Qingming, people will naturally think of this poem by Du Mu, a poet in the Tang Dynasty. But Qingming didn't mean it at first, just a name of solar terms.

It's April in Tomb-Sweeping Day. The climate is warming, and everything is reviving. It is the best time to practice. Farmers can be seen everywhere in the fields. In spring, the weather is difficult to grasp. It was sunny just now, and then it began to rain. Therefore, when farmers go to the fields, they often get wet by the rain. So there is a saying that Tomb-Sweeping Day eats a kind of food made of wormwood, such as cakes and jiaozi, which can keep out the rain for a year.

My hometown is Shaoxing. The way of Shaoxing people in Tomb-Sweeping Day is different from other places.

Every time it clears up, grandma will make a lot of AI jiaozi and steam it in a cage, which makes people drool. Sometimes we are very exquisite, which not only makes people full of praise, but also looks beautiful, with green coats and beautiful shapes.

When sweeping the grave, you should go to sweep the grave, that is, to "visit" the dead relatives. When we go to the grave, we will bring a lot of fruits and some "live" ones, that is, kill chickens, ducks and geese until we run out. For example, "Fen Goose" and "Shangfen Goose" are really top grade because of their excellent breeding, short breeding time, warm spring flowers and tender and plump meat. The goose used in Shaoxing farmers' graves is not only for its taste, but also for other sustenance. "Goose" is homophonic with "I". Will ancestors and deceased relatives be unhappy when they see it?

This is Tomb-Sweeping Day, and this is Tomb-Sweeping Day.

Tomb-Sweeping Day's Food Composition 3 Youth League

Qing Tuan is a kind of green bread made of grass head juice. Its method is to put tender wormwood and hemp into a large pot, add lime to steam it, remove lime water, knead it into glutinous rice flour, and make it into bright green jiaozi. Eating dumplings is a popular food for Ming Festival in Jiangsu and Zhejiang provinces.

Aizan

There is a saying that "eating mugwort leaves before and after Qingming Festival will keep you from getting sick all year round", and mugwort leaves are a necessary traditional food for Hakka people in Tomb-Sweeping Day. The main raw materials of wormwood are glutinous rice and wormwood, and its production method is not very complicated. Many people like to eat wormwood because all the food made by wormwood has a unique taste.

cruller

When I was in Tomb-Sweeping Day, there was a custom of eating prickly heat in both the south and the north, and prickly heat is a kind of fried food. In our daily life, we can also see stalls selling prickly heat in some places. In the south and the north, the practice of prickly heat is somewhat different. The prickly heat in the south is more detailed, and the prickly heat in the north is rougher.

Warm mushroom bag

When people in Taining area are in Tomb-Sweeping Day, they have the dietary custom of eating steamed stuffed buns with warm mushrooms. Warm mushroom bag is made of what locals call warm mushroom grass. The shape of steamed stuffed bun with warm mushrooms made in the south is similar to that of steamed bread, and that of steamed stuffed bun with warm mushrooms made in the north is similar to that of jiaozi, but there is no strict requirement on the shape of steamed stuffed bun with warm mushrooms.

Zituimo

When I was in Tomb-Sweeping Day, I ate jiaozi's steamed stuffed bun to commemorate the quality of meson pushing without seeking fame and fortune. There are many different shapes of push buns. Different shapes of push buns are for different people, and the shapes of push buns eaten by men and women are different.

Eggs (of hens)

The dietary custom of eating eggs in Tomb-Sweeping Day originated from some places in the pre-Qin period. The ancients believed that eating eggs in Tomb-Sweeping Day meant having a good body for the next whole year. Eggs in Tomb-Sweeping Day are not only edible, but also used for painting or carving. Painted eggs can only be eaten, and carved eggs can only be used for viewing.

Qingming rice

Qingming rice, as its name implies, is eaten in Tomb-Sweeping Day. Qingming rice is made of various edible herbs. This kind of rice is very good for people's health, so it is loved by many people.

Tomb-Sweeping Day's food composition is 4 1, and the youth dumplings.

The custom of eating green jiaozi in Jiangnan area during Qingming Festival. Green jiaozi is to mash a wild plant called "Pulp Wheat Straw" to squeeze out juice, then mix this juice with dry pure glutinous rice flour, and then wrap it in jiaozi. Jiaozi's stuffing is exquisite sugar bean paste, and a small piece of sugar lard is added when filling. Jiaozi cooked it and steamed it in a cage. When they come out, brush the cooked vegetable oil evenly on the surface of jiaozi, and you're done.

Step 2: eggs

According to folk custom, Tomb-Sweeping Day has good health all year round after eating an egg. Tomb-Sweeping Day's eating eggs originated from the custom of forbidding fire in some areas in the pre-Qin period, and forbidding eating cold food for many days. Hard-boiled eggs are food reserves to survive this period.

3. Warm mushroom bag

Warm mushroom bag is a traditional snack in Taining. The scientific name of the raw material of warm mushroom is Daqu grass, also called Fuer grass, and the local people call it warm mushroom grass. Every year on the eve of Tomb-Sweeping Day, the fields are covered with moustaches, which are hairy, fresh and tender, and it is a good season to pick and make warm mushroom packages.

Step 4 push steamed bread

"Zi Tuimo", also known as Lao Momo, is similar to the helmet of ancient military commanders and weighs about 250-500 grams. Eggs or red dates are wrapped inside and have a top on them. The top is covered with flowers. Hua Mian is a dough-shaped steamed stuffed bun with the shape of swallow, worm, snake, rabbit or Four Treasures of the Study.

5.pancakes

There is a saying in Xiamen called "Eating Pancakes on Qingming Festival", which means that Tomb-Sweeping Day's family will get together to make pancakes after sweeping the grave.

6. Pu Guo Zi

When making cakes, the leaves and fruits (kernels) of the cakes are first mashed, then mashed with rice into powder, fermented and mixed with sugar, and finally steamed in a pottery model or a plum blossom model. Generally, there are two kinds of common seeds: plum blossom type and peach type, and there are also bowls of fermented peaches. The steamed seeds are grass green, and everyone smiles, which always gives people a beautiful feeling of spring. It is light green and very sweet. It is said that eating it can relieve accumulated heat and cure diseases.

7. Qingming rice

On the eve of Tomb-Sweeping Day, every family should collect all kinds of edible herbs from the wild and make Tomb-Sweeping Day Rebellion.

8, jujube cake

Jujube cake is also called "self-pushing cake". In some parts of the north, fermented grains are used to make dough, and steamed dates are served. They are also used to making jujube cakes into swallows, stringing them with wicker and hanging them on the door, and eating them cold to commemorate the noble quality of mesons in promoting fame and fortune.

9.mustard rice

During the Qingming Festival, most places in eastern Fujian, both urban and rural, have the custom of eating pickled mustard tuber. It is said that eating mustard rice mixed with rice on February 2 every year can prevent scabies all year round. There is also the custom of cooking loach noodles for ancestors on March 3.

10, scallion cake

Many families in Tomb-Sweeping Day and Qingdao eat green onions and egg rolls, which means cleverness. This custom has continued to this day.