A list of the contents of this article:

What festivals do the Manchu have?

Gold Festival: one of the traditional Manchu festivals, celebrated every year on December 3 in the Gregorian calendar. Lantern Festival: also known as Lantern Festival, is one of the traditional Manchu festivals. Walking through all kinds of diseases: the traditional custom of the Manchu, held on the 20th day of the first lunar month, means to dispel diseases. Tiancang Festival: celebrated on the 25th of the first month, it is a traditional Manchu festival. February envy II: also known as Dragon head, held in February, is a traditional Manchu festival.

Gold Festival: gold Festival is the day of Manchu "ethnic celebration". On October 13, 1635, Huang Taiji issued a decree formally changing the ethnic name "Nuzhen" to "Manchuria", which marked the formation of a new national community. Manchu compatriots in various places spontaneously held commemorative activities on the Manchu naming Day on October 13 of the lunar calendar to commemorate the birth of the Manchu. All kinds of diseases: this is a festival for Manchu women. It's usually on the 20th of January.

Spring Festival is an important traditional festival for the Manchu people. Before the festival, make traditional Manchu cakes-Saqima, post couplets, window grilles, hanging notes (red, yellow, blue and white respectively according to the flag), and hang the word "Fu". After the "sacred paper" was distributed at midnight, the younger men went to the families to "bid farewell to the New year." In the middle of the night of New year's Eve, every family eats dumplings, meaning "older dumplings".

The traditional Manchu festivals are as follows: gold giving Festival: it is the day of Manchu "ethnic celebration". On October 13, 1635, Huang Taiji issued a decree formally changing the ethnic name "Nuzhen" to "Manchuria", which marked the formation of a new national community. In October 1989, at the first academic Symposium on Manchu Culture in Dandong, December 3 of each year was officially designated as the "Gold Festival".

Manchu traditional festivals are: gold Festival, Walking all kinds of Diseases, filling Cang Festival, Worm King Festival, Kaishan Festival. Gold giving Day is the "National Day" of the Manchu nationality. On October 13, 1635, Huang Taiji issued a decree formally changing the name of "Nuzhen" to "Manchuria", marking the formation of a new national community. Manchu compatriots from all over the country spontaneously held commemorative activities on the Manchu naming Day on October 13 of the lunar calendar to commemorate the birth of the Manchu.

Gold presentation Festival: October 13 of the lunar calendar is the day of the Manchu "Gold giving Festival". "Gold giving Day" is the most memorable day for the Manchu, because it is the anniversary of the birth and naming of the Manchu, and it is a national festival. Every year on this day, Manchu compatriots all over the country celebrate their festivals in various ways. "Gold Festival" has nothing to do with gold and silver treasure, it is Manchu "banjin inenggi". Transliterated as the Gold Festival.

How to make kimchi cake

Kimchi cake ingredients: kimchi, onions, green peppers, eggs, whole wheat flour (or plain flour). Make: chopped pickles, green peppers and onions, add an egg, whole wheat flour, salt and pepper according to your taste. Stir well, not too thick, not too thin. Add a little oil to the pan, fry it over medium and low heat for 2 minutes, turn over and fry the other side. Take out of the pot and cut into small pieces.

Kimchi pancakes add spicy cabbage, eggs and salt to the flour. The water is gradually added to form a slightly thicker batter. Apply proper amount of oil to the electric cake bell, heat it and pour in a spoonful of batter. Smooth. After one side is fixed, turn over and burn the other side. After the two sides are shaped, you can take it out and change the knife to put it on a plate.

Plug in the electric cake stall and put the kimchi cake into the electric cake stall to bake. 15 wait until one side changes color, turn to the other side, until both sides are golden, then take out the kimchi cake and serve it on a plate.

Squeeze the kimchi soup into a bowl and set aside. Mix together beaten eggs, kimchi juice and garlic chili sauce. Decompose and chop the kimchi and bacon, wash the chives and cut the chopped onions. (2) pour the flour into a bowl, mix the soup and stir in a dilute paste. If it is too thick, you can add some water. Then, pour in the chopped kimchi, chopped bacon, chopped onions and white sesame seeds and stir well.

Practice one material: kimgee is suitable for all kinds of kimchi cakes (7 pieces), flour and water. Step: use the leaf part of the cabbage. The thinner the kimchi cake, the better. If you use cabbage help, the cake will crack when it is made thin. When mixing noodles, add some kimchi soup and add water to make noodle soup. There should be enough oil, otherwise it will be easy to paste and the color of the cake will not look good. Don't rush to load the prepared cake, it will soften up.

What kind of dishes do you have in northeast Chinese cauliflower?

1. Northeast Chinese cauliflower is a traditional pickled vegetable, its main raw materials include green onion leaves, cabbage, carrots, celery and coriander. In the production process, we first need to choose fresh crispy vegetables and wash them clean. Cut green onion leaves, cabbage, carrots and celery, and coriander respectively. Put the processed vegetables in a large bowl and stir well.

2, northeast Chinese cauliflower method main ingredient cabbage 100 grams carrot 50 grams cucumber 50 grams coriander 20 grams heart beautiful radish 50 grams excipient salt right amount of monosodium glutamate right amount of sesame oil right amount of vinegar right amount of garlic right amount of steps Xinmei radish is cleaned and shredded. Wash the carrots and shred. Cut the parsley into inch sections. Rinse cucumbers and shred. Wash the cabbage and shred. Chopped garlic.

3 、. Tip: you can put some seasonal dishes such as celery, parsley and green radish according to your preference. Mixing cold dishes by hand can melt the seasoning faster and taste better through the temperature of the hand. Cabbage should not be kept for too long, so it is best to eat it fresh and mixed.

4. Cold cauliflower is a way to eat cauliflower, especially in hot weather, this food has always been loved, but we can not ignore some practices and techniques of favorite food. The following is the detailed practice of cold cauliflower.

5. Cold cauliflower. [materials]: cauliflower, green pepper. [seasoning]: pepper, dried pepper, sesame oil, vinegar. [practice]: break cauliflower into small pieces, change green pepper to knife and cut into pieces. Pour water into the pot, add a little salt, then blanch the cauliflower. Blanch cauliflower for 3-5 minutes after boiling, you can adjust the scald time according to your own taste, but be sure to make cauliflower translucent, then put in green pepper, slightly scalding can be taken out too cold.

6. The main ingredient: cabbage 100g carrots 50g cucumber 50g coriander 20g Xinmei radish 50g. The pickling mechanism of vegetables is mainly based on the high osmotic pressure of salt, the fermentation of microorganisms and the hydrolysis of protein, as well as a series of other biochemical changes, so that the pickled products can be preserved and have unique color, aroma and taste. The fermentation of pickle products is generally lactic acid fermentation, accompanied by a small amount of alcohol fermentation and a small amount of acetic acid fermentation.

How do you mix Chinese cauliflower?

1. Cold cauliflower. [materials]: cauliflower, green pepper. [seasoning]: pepper, dried pepper, sesame oil, vinegar. [practice]: break cauliflower into small pieces, change green pepper to knife and cut into pieces. Pour water into the pot, add a little salt, then blanch the cauliflower. Blanch cauliflower for 3-5 minutes after boiling, you can adjust the scald time according to your own taste, but be sure to make cauliflower translucent, then put in green pepper, slightly scalding can be taken out too cold.

2. 3 cauliflower, 1 pepper, 1 onion, 1 carrot, 1 tablespoon pepper oil, 1 tablespoon chilli oil, 3 tablespoons vinegar, 1 tablespoon light soy sauce, 1 teaspoon salt, 2 teaspoons sugar, 1 teaspoon sesame oil. Cut the carrots into slices and carve out the flowers in a mold. Cut the rest of the vegetables into pieces. Blanch carrots and cauliflower in boiling water for 1 minute, remove, cool and drain, and put in the same container as other vegetables.

3, the main ingredient cabbage 100g carrot 50g cucumber 50g coriander 20g Xinmei radish 50g excipient salt appropriate amount of monosodium glutamate appropriate amount of sesame oil appropriate amount of white sugar appropriate amount of garlic appropriate amount of cold cauliflower method 1 Xinmei radish is cleaned and shredded. Wash carrots and cut into shreds. Cut the parsley into inch sections. 4. Wash cucumber and cut into shreds. 5. Rinse cabbage and shred. 6 chopped garlic.