有關(guān)于重陽糕英語食譜小知識英語
按照習俗，人們會在這一天登高望遠，飲菊花酒、吃重陽糕。小編今天就給大家?guī)砹酥仃柛庥⒄Z食譜小知識，大家快看看吧
英語小知識
On the day of Chongyang Festival, one traditional activity is to climb mountains. However, mountains are not everywhere for people to climb. Therefore, for those people who live in flat regions far from any mountain, the problem is solved by going for a picnic and eating cakes. The Chinese word for cake is Gao, a homonym of the Chinese word for high. Mountains are high, so eating cake can, by a stretch of the imagination, take the place of going for a climb.
在重陽節(jié)我們有登高的習俗。但并不是每個地方的人都有山可以爬。所以住在平原地帶的人就用野餐和吃糕的辦法替代。中文中的“糕”和“高”同音，所以吃糕也就代表了登高的意義。
The tradition of eating cakes in September is originated from the ancient times. Though the name of "Gao" started from the Six Dynasties, the cakes had already existed in Han Dynasty, which was called "Er" in Chinese at that time. It is made of rice flour, which is classified into two types: paddy rice flour and millet rice flour. They are streamed together, which is named "Er". In September, the millet is ripe. It is regarded as the food just in season, which is offered to ancestors as sacrifices. Chongyang Cake comes from the food just in season in September. That is why Chongyang Cake is recommended for offering sacrifices to ancestors on the day of Chongyang Festival.
九月吃糕的習俗自古有之。盡管“糕”這個名稱是起源自六朝，但糕這種東西實則在漢代就有。那時人們稱之為“餌”。餌用米粉做成，一般有兩種：谷米粉和栗米粉。把它們混在一起則稱為“餌”。在九月，栗米成熟，是當季的食物，通常會獻給祖先作為祭品。重陽糕就是九月的當季食物，也是它作為祭品在重陽節(jié)獻給祖先的原因。
In the Six Dynasties, cakes become the food for the season as the tradition Chongyang Festival is formed with the promotion of mountain-climbing activity. As the cakes appear in different forms, Chongyang Cake was also called Hua (Colorful) Cake after the Ming & Qing Dynasty and became the food for the season in urban and rural areas. Hua Cake is divided into Unpolished Hua Cake, Refined Hua Cake and Gold Coin Hua Cake. Unpolished Hua Cake is marked with caraway leaves, sandwiched with date, peach kernel and other unpolished dry fruits. Refined Hua Cake is made in either two or three layers, with each sandwiched with refined glazed fruits, such as preserved apple, peach and apricot.
在六朝時期，人們在重陽節(jié)登高時就習慣帶上重陽糕。在不同的地區(qū)重陽糕的做法各有不同，不過在明清時代人們也把重陽糕稱為“花糕”，在城市和鄉(xiāng)村都很流行。剛蒸好的花糕還會撒上香菜葉、夾上杏仁和其他干果。最終完成的花糕會有兩到三層，夾層中一般有類似蘋果、桃子和杏等干果
【重陽糕的做法】
1.將豆沙，白糖200克，鑲粉(粳米、糯米粉)500克，拌和成豆沙餡心。
2.白糖200克熬成糖油，然后與鑲粉1500克，香草香精水一起炒和擦透。擦粉時須攙一些水，擦成干潮適中的糕面。將擦好的糕面靜置幾小時待其浸潤，然后分成3塊，一塊染紅，一塊染綠，一塊本色。每塊糕面用細繃篩篩成細粉，除去粗粉塊，將白糕粉做底鋪在長方形木格底層，上面鋪一層豆沙餡心，再鋪上一層綠色糕面，上面再鋪上另一半豆沙餡心，最上面鋪上紅色糕面，在表面撒上玫瑰花，核桃肉，瓜子仁等，即成5層不同顏色的重陽糕生坯。
3.將糕坯放在籠中，用旺火蒸約25分鐘即熟。
4.糕成熟后，覆蓋在清潔的板上，待冷卻后再翻過來，用刀切成小梭子形塊60塊裝盤。
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