Ai Ye Ba Ba's Tomb-Sweeping Day Poems

Qing Ming Ai Ye Baba's poems are as follows:

1, Qingming is near to have a reunion dinner.

[Author] Wang Longsheng.

Qingming is close to eating green meatballs, and pattern renovation is popular.

A century-old shop is rich and powerful, and a new variety of cymbals is introduced.

Business inheritance is not conservative, and old shop innovation does not forget the roots.

The reporter went to the scene to interview, and the customers were full of praise for the taste.

2. Youth League.

[Author] Lengruosu.

Jasper balls are full of incense drawers, and Su Mianrou wants to pound the anvil.

Suddenly I moved the idea of thinking about spring first. I went to Jiangnan without begging.

3. Youth League.

[Author] Dai Hailian.

First of all.

It rains on Qingming, and the whole family sweeps the grave.

The ancestral graves are full of grass, only the reunion festival.

Second.

Chinese food in a dish of green vegetables is full of fragrance and taste.

From a distance, I know that grandparents are lonely and there are early youth groups.

Third.

Round brains and green noodles are delicious, and wormwood is fragrant with the tip of the tongue.

Looking from a distance, I know that the ancestral graves are lonely, and there is a faint fragrance in the green group.

Fourth.

It rains on a sunny day, and the mugwort leaves are fragrant.

If you know that your ancestors came from far away, you will have a green ball to eat.

Fifth.

There are snacks in Jiangnan, which are delicious and delicious.

Boiling pot of sapphire, from the educated youth group.

The making method of mugwort Baba:

Picking and cleaning Folium Artemisiae Argyi, and draining. Boil the water, add a little oil, add 3 spoonfuls of sugar to the boiling water and blanch for 2 minutes. Pick up the wormwood leaves once, and then drain them by hand. Stir mugwort leaves with a little water in a blender. Those without a blender can be chopped with a knife. Put the stirred Folium Artemisiae Argyi into the pot, stir-fry with low fire, and stir-fry with less water.

1 package glutinous rice flour, put 1 package glutinous rice flour and sticky rice flour into a plate, add 2 spoonfuls of sugar, and stir evenly with chopsticks. Add the fried moxa sticks to the flour while it is hot, stir them evenly with chopsticks, and rub them by hand until the dough is not hot. Mix chopped peanuts, cooked sesame seeds, coconut and sugar together. Divide the dough into small balls, wrap in stuffing and steam for about 13 minutes.