Chinese Food
Qingmingguo, shuijuzi (gnat) dumpling, qingmingzhen
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During the Qingming Festival, in Liucheng of the Yellow River and southern China, a kind of water yeast (water yeast yellow flower, Artemisia, Qingming vegetable, Tianai, bergamot, and koji velvet) gradually bloomed. Chinese people began to gather flowers and leaves to plant, wash, boil and make rice dumplings with soup and vegetables and rice flour. The traditional Chinese medicine of water yeast is named soil wormwood. Relieving cough and asthma, lowering blood pressure and eliminating wind dampness.
Cooking ingredients
Cooking Steps
Step1:Remove the old leaves. Yellow leaves. Wash.
Step2:Put a little oil in the pot to prevent the loss of vitamins. Put in the alkali noodles. It doesn't need to be boiled for too long. It's too rotten. The dishes and rice noodles can be mixed evenly.
Step3:The cooked dishes and soup should be mixed with rice flour while it's hot. The soup should be less and not more. Make sure it's hot and quickly. Otherwise, there will be rice flour grains. It's similar to that of Hu rice flour and he normal and Hu flour. You can pack the prepared dumpling stuffing immediately without using heat. Each place can choose its own dumpling stuffing according to different places.
Step4:Steam the dumplings in cold water. Steam them for about 10 minutes and then enjoy them.
Step5:The final product is still steaming. Without filling, Qingming fruit can be made directly by adding sugar to Houmi flour. It takes longer to steam (our local name in Jiangxi Province is Qingming BA). Qingmingguo can be sliced like fried rice cake when it is cool. It also has a different flavor. QQ is very good.
Cooking tips:Water yeast is seasonal food. It has certain effect on coughing and cold and bronchitis in Qingming. It's also a property left by our ancestors with skills in cooking and delicious food.
