清明節吃什么英文版
清明節快到了，這一天不光會說到是祭祖掃墓的日子，還會說到清明節吃什么，不同的地方有不同的飲食習俗，中國清明節的傳統食物有哪些，清明節吃什么?一起看看吧
清明節吃什么英文版
1, the group
Group is a major highlight of tomb-sweeping day, this kind of food belong to the jiangnan area in our country tomb-sweeping day will eat food, is one of the specialties of wenzhou, zhejiang.
Ingredients: glutinous rice, red bean, tsao.
Practice:
1. Put ai nun in a large pot, put proper amount of lime steamed.
2. Drift to whitewash, knead into glutinous rice powder, in the face of the bright green embryos.
3. Pick into each weighing about 75 grams of dough, rub strips, one by one according to the flat, package into the red bean paste filling, such as pinch approach convergent, rub into a ball, namely ChengQing green.
4. The cage covered with wet cloth, put the green, green group on boiler steam for 15 minutes until cooked, then put some sesame oil in group.
Features:
1. The group would like jade, waxy toughening soft and fragrant flavor, fat but not the full figure making, is a natural green healthy snacks.
After 2. Steamed green paper is soft, sweet bean paste filling and not greasy, with delicate tsao aroma, sweet delicious and tasty.
group
2, qingming 粄
Ai 粄 is one of the qingming 粄, belong to the han nationality traditional delicious snacks, one of the hakka dishes.
Ingredients: 1250 g wormwood, 1500 g glutinous rice powder, sticky rice 1000 grams, 50 grams of alkaline, oil amount, 1500 g pork (front leg meat is preferred), 20 dry mushrooms, winter bamboo shoot 1, salt, starch, spices, oyster sauce, right amount, 150 grams, 50 grams of white sesame, peanut coconut 100 g, 100 g sugar.
Practice:
: 1. The dough tsao clean, put the pot add water pot, pot with alkaline, add right amount of oil, cook lousy tsao salvage, drain water, put on the chopping block pureed, or blender out, and then within the wormwood and glutinous rice flour and rice flour and into the dough.
2. The meat: pork pureed, salt, starch, spices, oyster sauce, stir. Dry mushrooms, blanch in hot water for soaking, to chop, winter bamboo shoot shell, cut thick slices, put in the water immersion, intermediate in water several times, and then put the pot, add water boil within another clear water to astringency, chopped into granular, put the dry mushrooms, winter bamboo shoot grains in the meat.
3. TangXian: peanut and stir-fry until done. Go to the clothes, crush, stir-fry, white sesame baked sweet coconut, mixed with sugar.
4. Shape: divide the dough into small doses, package, respectively, into the meat and TangXian since (shape), steamed dish gauze on the shop, put the moxa 粄, the pot to boil water, put in ai 粄, steam for 15 minutes, then oil layer of the tu yi on the outside.
Features: taste, sweetness, meaty, containing wormwood, has the very high health care function.
3, warm mushroom package
Warm mushroom bag is belong to the department of fujian cuisine, is timing of fujian traditional food in China, the land is used for traditional festivals of god, but now many people eat during the qingming festival, slowly turned into a delicious when the tomb-sweeping day.
Ingredients: glutinous rice, japonica rice by 3:2 ratio, dry mushroom powder, chili powder, dried beancurd, bacon, fresh, large and dried shrimp.
Practice:
1. Soak glutinous rice and japonica rice, cutting into rice milk with bag filter out the water, and dried mushroom flour dough.
2. The chili powder, dried beancurd, bacon, such as chopped, make filling.
3. Cancel the dough, pressed into thin skin, apply adequate amount to paste into a steamed stuffed bun.
4. Can be steamed into the steamer.
Features: the aroma, has the phlegm cough and the function of the kidney benefit bones and muscles.
4, sanzi
Sanzi is a kind of tomb-sweeping day to eat food, flour as the main raw materials in north China, south to rice as the main raw material, belongs to the Fried foods, crispy delicious.
Ingredients: flour or rice flour, salt and water
Practice:
1. The flour with salt water against the good, to make the dough, then Xing face, cutting, and then rub into strips, surround full basin, sprinkled with some cooking oil.
2. Stay noodles in POTS back through, spring tension was just right, the noodles around the hand, with the hand to and fro broke open, and stretched into a uniform degree of sanzi article, and then put into the pan, gently turning with chopsticks, timing coloring, blown to the golden burn sanzi big or small.
Features: color yellow-bright infusion, cascading display, light and beautiful, very popular dry crisp delicious, soaked in milk after melt in your mouth, but sanzi is belong to high energy food, need to pay attention to the amount of fat people.
5, eggs,
Called tomb-sweeping day cold food in many parts of our country, that is to say it was forbidden fire, and boiled egg is a very good cold food.
Ingredient: eggs, water, salt.
Practice:
Put salt in the water, the fire to boil, put the eggs on the needle poke a few small pinhole, then the eggs into the water, with a long spoon that eggs usually won't crack, if cracks can add right amount feed vinegar, promote protein coagulation, usually for 3 ~ 10 minutes.
Note: shoulds not be too boiled eggs, protein quality, affect the taste, of course also cannot be eaten raw, eggs contain salmonella, edible to be cooked.
6, pushing buns
Old bun is in tomb-sweeping day and many areas must eat food, because of its different production tools, the shapes and the pushing buns are specially for men, married women eat shuttle buns, children eat all kinds of animals in the shape of a bun.
Ingredients: yeast, water, flour.
Practice:
1. The yeast in warm water to melt, and in minutes, surface and good piles after fermentation of 2 ~ 3 hours.
2. After fermentation began to knead the dough, knead a size, shapes of the dough.
3. The pot add water, steam, fire boil, put the dough, for steam, steamed bun is almost mature in half an hour.
Caraway BaBa
7, park seed next
Park seed next is a favorite of teochew, widely in chaoshan next planting, variety, park seed next course became teochew qingming essential traditional pastry.
Ingredients: sticky rice flour, 200 g sugar 20 g, 140 g water, 1 scoop of baking powder, yeast, 0.5 park seed leaf amount, seed next production.
Practice:
1. Put the park seed leaves and water into the food machine is broken.
2. Put all the ingredients into the bread machine together, if there is no bread machine is appropriate knead a below.
3. The mould put some oil, mold release. (mould generally have a peach and plum blossom model) model pour the batter into the mould and let stand for 10 minutes, the fire steam for about 20 minutes.
Characteristics: park seed next steamed park seed for grass green, all open mouth laugh, always give a person the sense of spring is very beautiful. Next article is light green, taste very sweet, it is said that eating can also be solutions for heating, in addition to disease.
8, caraway BaBa
Caraway BaBa delicacies is the south of China, belongs to the youth group stretch out a practice.
Ingredients: glutinous rice noodles, mugwort juice, bamboo shoots, minced meat, pickled cabbage, or bean paste.
Practice:
1. Glutinous rice powder into a container, add mugwort juice, mix evenly, another container, add wheat starch (glutinous rice flour) can also be add water to form a smooth dough, put together glutinous rice flour and wheat starch the dough, evenly rub, and then put a spoonful of lard, wadded again can.
2. If some dust, can sprinkle wheat starch on board, then green dough into 10 portions, packet stuffing, don't try so hard, the package with the hand up slowly, and do the moon cakes are consistent, wrap, green ball surface is smooth
3. Put the group on the greased steamer, or on the silicone oil paper, cold water on the pot, steam for 10 minutes.
Features: caraway bun is also referred to as a group. Is in southern China han Chinese traditional snacks, it is widely used in food during the qingming festival.
清明節吃什么中文版
1、青團
青團是清明節的一大亮點，這種美食屬于我國江南一帶過清明節必吃的食物，是浙江溫州的特產之一。
食材：糯米，豆沙，艾草。
做法：
1.將嫩艾放入大鍋，放適量石灰蒸爛。
2.漂去石灰水，揉入糯米粉中，做成呈碧綠色的面胚。
3.摘成每個大約重75克的面團，搓成長條，逐個按扁，包入豆沙餡等餡料，捏攏收口，搓成圓球，即成青團生坯。
4.籠內鋪上濕布，放入青團生坯，上鍋蒸約15分鐘至熟，再在青團上涂些芝麻油即成。
特點：
1.青團油綠如玉，糯韌綿軟、清香撲鼻，肥而不腴，是一款天然綠色的健康小吃。
2.蒸熟以后綠綠的松軟的皮兒，豆沙餡心甜而不膩，帶有清淡艾草香氣，香糯可口。
青團
2、清明粄
艾粄是清明粄中的一種，屬于漢族的傳統美味小吃，客家菜之一。
食材：艾草1250克，糯米粉1500克，粘米粉1000克，堿水50克，生油適量，豬肉1500克(前腿肉為佳)，冬菇20個，冬筍1條，鹽、淀粉、五香粉、蠔油適量，花生150克、白芝麻50克，椰蓉100克，白糖100克。
做法：
1.面團：艾草洗干凈，放鍋內加水煲爛，煲時加堿水，加適量油，煲爛的艾草撈起，瀝干水，放砧板上剁爛，或放攪拌機內攪爛，然后在艾草內加糯米粉和粘米粉和成面團。
2.肉餡：豬肉剁爛，加鹽、淀粉、五香粉、蠔油攪勻。冬菇放熱水內浸發，去蒂剁粒，冬筍剝殼，切厚片，放清水內浸泡，中間換幾次水，然后放鍋內加水煲開，再過清水去澀味，剁成粒狀，把冬菇粒、冬筍粒放肉餡里攪勻。
3.糖餡：花生仁炒熟，去衣，碾碎，白芝麻炒香，椰蓉烘香，混合加白糖攪勻。
4.成型：將面團分成小劑，分別包入肉餡和糖餡(形狀自定)，蒸碟內鋪上紗布，把艾粄放上去，鍋內放水燒開，放入艾粄，蒸15分鐘左右，然后用油在外面涂一層即成。
特點：口味較多，甜味，肉味都有，含有艾草，具有很高的'保健功能。
3、暖菇包
暖菇包是屬于閩菜系，是我國福建泰寧的傳統菜，傳統是用來祭奠土地神的，但是現在很多人在清明時期食用，慢慢的演變成清明時的美味。
食材：糯米，粳米以3:2比例，干菇粉，辣椒粉，豆腐干，臘肉，鮮筍絲，蝦米。
做法：
1.將糯米和粳米以前泡好，打磨成米漿用布袋過濾掉水分，加上干菇粉制成面團。
2.將辣椒粉，豆腐干、臘肉等剁碎，做成餡。
3.取消快面團，壓成薄皮，取適量餡做成包子。
4.放進蒸籠里蒸熟即可。
特點：香氣撲鼻，有化痰止咳及強腎益筋骨的功能。
4、馓子
馓子也是一種清明時節吃的美食，我國北方以面粉為主要原料，南方以米粉為主要原料，屬于油炸食品，香脆美味。
食材：面粉或米粉，食鹽，水
做法：
1.將面粉用食鹽水兌好，做成面團，然后餳面、切條，再搓成條狀，環繞排滿盆中，上面灑抹一些食用油。
2.待面條在盆中回透，彈拉力恰到好處時，將面條繞在手上，用手來回抻開，撐、繃成粗細均勻一致的馓子條，然后放入油鍋，用筷子輕輕翻動，掌握火候煎熬上色，炸成大把或小把金黃焦脆的馓子。
特點：色澤黃亮，層疊陳列，輕巧美觀，干吃香脆可口，泡過牛奶后入口即化，但是馓子也是屬于高能量的食物，減肥人士需要注意量。
5、雞蛋
在我國很多地方把清明節稱為寒食節，也就是說這天是禁火的，水煮蛋就是很好的寒食了。
食材：雞蛋，水，鹽。
做法：
把鹽放入水中，大火燒開，把雞蛋上用針戳幾個小針孔，然后用長勺子將雞蛋放入水中，這樣雞蛋一般不會裂開，如果出現裂開可加適量食醋，促進蛋白凝固，一般煮3~10分鐘即可。
注意：雞蛋不宜煮太熟，蛋白過硬，影響口感，當然也不能生吃，雞蛋中含有沙門氏菌，需煮熟才可食用。
6、子推饃
老饃饃是在清明時節也是很多地區都必須食用的美食，由于其制作工具的不同，其形狀各異，其中子推饃是專門給男人吃的，已婚的女人吃梭子饃，小孩吃各種動物形狀的饃饃。
食材：酵母，水，面粉。
做法：
1.酵母用溫水化開，和進面分鐘，面和好之后堆起來發酵2~3小時。
2.發酵好之后開始揉面團，揉出大小，形狀各異的小面團。
3.鍋中加水，上蒸籠，大火燒開，放入面團，進行蒸，蒸半小時差不多饃饃就成熟了。
蒿子粑粑
7、樸籽粿
樸籽粿是潮汕人的最愛，在潮汕粿的種植廣泛，品種繁多，樸籽粿理所當然成了潮汕人的清明必備的傳統糕點。
食材：粘米粉200g，糖20g，水140g，泡打粉1勺，酵母0.5勺，樸籽葉適量，樸籽粿的制作 。
做法：
1.把樸籽葉和水放進料理機打碎。
2.把所有材料放進面包機攪勻，如果沒有面包機就適當揉一下面。
3.模具先涂點油，好脫模。(模具一般有桃模型和梅花模型)把面糊入模，靜置10分鐘，大火蒸20分鐘即可。
特點：樸籽粿蒸熟的樸籽為草綠色，個個咧開嘴大笑，總是給人春天很美好的感覺。粿品呈淺綠色，味甚甘甜，據說吃了還可解積熱，除疾病。
8、蒿子粑粑
蒿子粑粑是我國南方的特色小吃，屬于青團延伸出來的一種做法。
食材：糯米面、艾蒿汁、竹筍、肉末、雪菜、或豆沙。
做法：
1.糯米粉倒入容器中，再倒入艾蒿汁，混合均勻，另取個容器，放入澄粉(也可以用粘米粉) 再加入開水攪拌成團，將糯米粉面團和澄粉面團放在一起，揉均勻后，再放一勺豬油，再揉成團即可。
2.如果有些沾，可以在案板上撒些澄粉，然后將綠色面團分成10份，包入餡料，包的時候不要著急，慢慢地用手推上去，和做月餅的手法一致，包好后，青團表面是光滑的
3.將青團放在涂過油的蒸籠上，或者放在硅油紙上，冷水上鍋，蒸10分鐘即可。
特點：蒿子饃饃是也可稱為青團。是中國南方地區漢族傳統的小吃，廣泛用于清明節期間食用。
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