Somehow, I suddenly perked up. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

"It's okay, this little injury is nothing at all!" I took the medicine and quickly treated the wound as I replied energetically.

Lichun said with concern: "Shining, actually, there is no need to force it. From now on, it is already clear, and in the human world, this day has a special meaning, right? So, if you're in a bad mood, don't pretend to be strong! ”

I looked up at my watch and saw that it was past 12 o'clock in the morning. Now, it's a new day.

On April 5th, it was the day of Qingming.

"Hmph, aren't all humans like that? What you say is not the same thing as what you think in your heart.,It's really annoying! Rixia scoffed at me again, then turned around and went about his work.

"Actually...... I didn't force it......" Before I could answer, Lixia had already run away.

Lichun laughed softly.

"It's good if you don't have it. The dead are gone, the living still need to take care, you can live well and everything, that's the news they want to find out over there, right? ”

I nodded. The word "the deceased" is so far away from their long lives, and they can try to understand my feelings at this moment, what a cherished heart?

I know that today is Qingming, and I also know that after dawn, we will be closing the store as usual to commemorate the commemoration, so I have prepared for this day in advance.

I still didn't get a lot of sleep that day, and I woke up just after noon because I had a little plan to follow.

After washing up, I leisurely went to the kitchen, opened the refrigerator, and took out the ingredients that I had prepared the day before.

Qingming is over, I plan to make a snack for Liqing and them according to the customs during the Qingming season - Qingtuan.

There are different opinions about why Qingming wants to eat Qingtuan. Some say that it is a cold food to commemorate Jie Zitui, some say that it is related to the fall of Chen Taiping, a general of the Taiping Heavenly Kingdom, and some say that it is to commemorate Dayu's control of the water. As for the exact reason, I still don't know why.

It seems that eating Qingtuan is more of a southern custom, but because I like the taste of Qingtuan, I have made it myself at home before, and I have been praised by my parents. The core ingredient in Qingtuan is fresh wormwood juice, otherwise, it is no different from an ordinary glutinous rice dumpling. It is this wormwood juice that gives the Qingtuan a unique fresh taste, and when you close your eyes and eat it, you feel like stepping on a freshly mowed lawn.

The fridge had fresh wormwood heads that I bought yesterday.

The big farmer's market is really a good place to go, full of fireworks and human touch. There are always the most seasonal ingredients here, and even things like wormwood are specially brought in and sold.

Wash the wormwood and blanch it in boiling water, add a little baking soda to remove the bitterness, then remove it from the cool water and rinse. Put the blanched wormwood in a blender, add a little water and break it, and it becomes wormwood juice.

Mix glutinous rice flour with sticky rice flour, add an appropriate amount of sugar, add a small amount of boiling water and stir, then add beaten wormwood juice and a little oil, and form a smooth dough.

After that, it's very similar to wrapping rice balls. Divide the dough into several small pieces, press a pit with your thumb after kneading the dough, wrap it in the bean paste filling, close the mouth, and knead it into a round dough.

The bean paste filling was cooked on the first day, and the homemade bean paste filling will have a little bit of graininess, and the taste will be completely different.

Then it's steamed, the cage drawer is paved with palm leaves, the steamer is boiled on high heat, and the Qingtuan is steamed for ten minutes, and the grass-scented Qingtuan is done!

In addition to the Youth League, I also prepared another food - peach blossom porridge.

In fact, I haven't made this peach blossom porridge either, but I found out from the information, and this is something that only the ancients ate. I admit that there is a bit of a pleasing meaning to do this, because for her, the ancient time has completely passed and has become something that can only be sealed in memory. She should miss those passing times very much, because every solar term, Liqing will change into ancient costumes and become that kind of classical beauty. If it's not nostalgia in your heart, why bother?

There is a record of peach blossom porridge in the "Yunxian Miscellaneous Records" compiled by Feng Zhen of the Later Tang Dynasty. "Unxian Miscellaneous Records" is a collection of ancient novels that record strange stories, the content is relatively messy, mainly about the Tang Dynasty and the Five Dynasties of some celebrities, hermits, squires, dignitaries and other anecdotes, including a lot of folklore. The book reads: "Luoyang people, cold food Wanhuayu, cook peach blossom porridge. "Nowadays, there are many food-loving folk masters who like to study and try recipes from ancient books, and they will also share their experience on the Internet, so I can easily find many different recipes for "peach blossom porridge".

There are all kinds of recipes, some with brown sugar, some with spices, and I chose the simplest one from them, that is, - add nothing.

There are only japonica rice, white water, and fresh peach blossoms.

There are two peach blossoms in our yard, so we don't have to go out to find them. In this city, the peach blossoms bloom earlier than in my hometown, so the flowering season has started early, and now is the time to bloom. I picked out a few of them that will not open, and a dozen are enough. This kind of budding and flowering has the best effect when boiled, which is visually speaking.

This porridge is actually just an ordinary japonica rice white porridge with a little more fresh taste of peach blossoms, so its selling point must not lie in the taste, but in the symbolic and commemorative significance.

If that's the case, aesthetics are very important.

Of course, the porridge base must not be bad, so I chose a casserole to simmer over low heat.

The bar has a large kitchen space and gorgeous equipment, and several stoves are fired at the same time without being crowded. The first thing I did when I entered the kitchen was to cook the porridge before I started making Qingtuan. Now, after the Youth League is finished and I have made a few more vegetarian side dishes, the white porridge has become quite viscous.

When it is about to come out of the pot, add the peach blossom buds to the porridge, simmer for another minute, and the peach blossom porridge is ready.

With such an ancient style of eating, the container must not be casual. However, this is not difficult to do, because we have very convenient conditions here - the kitchen cupboards are full of all kinds of cutlery, and many of them look old. I believe that they are all real antiques, after all, Liqing and they have experienced all eras, and thousands of years are just a flick of a finger for them, so these beautiful cups, plates, dishes and chopsticks may have been slowly accumulated by her since a long time ago. If there were any very lovely tableware in my life that could get into her eyes, maybe it would also be in this storage cupboard. By the time I can't even find the dry bones, they'll become "antiques", right?

What will it be like in that era? That's a situation I can't even think of.

I chose a few suitable antique food utensils, and sent them over with peach blossom porridge, side dishes, and Qingtuan. They had already arrived at the restaurant and were waiting to eat.

When I saw a few of them, I was shocked and realized that I had made this ancient meal.