有关于重阳糕英语食谱小知识英语
按照习俗，人们会在这一天登高望远，饮菊花酒、吃重阳糕。小编今天就给大家带来了重阳糕英语食谱小知识，大家快看看吧
英语小知识
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.
在重阳节我们有登高的习俗。但并不是每个地方的人都有山可以爬。所以住在平原地带的人就用野餐和吃糕的办法替代。中文中的“糕”和“高”同音，所以吃糕也就代表了登高的意义。
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.
九月吃糕的习俗自古有之。尽管“糕”这个名称是起源自六朝，但糕这种东西实则在汉代就有。那时人们称之为“饵”。饵用米粉做成，一般有两种：谷米粉和栗米粉。把它们混在一起则称为“饵”。在九月，栗米成熟，是当季的食物，通常会献给祖先作为祭品。重阳糕就是九月的当季食物，也是它作为祭品在重阳节献给祖先的原因。
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.
在六朝时期，人们在重阳节登高时就习惯带上重阳糕。在不同的地区重阳糕的做法各有不同，不过在明清时代人们也把重阳糕称为“花糕”，在城市和乡村都很流行。刚蒸好的花糕还会撒上香菜叶、夹上杏仁和其他干果。最终完成的花糕会有两到三层，夹层中一般有类似苹果、桃子和杏等干果
【重阳糕的做法】
1.将豆沙，白糖200克，镶粉(粳米、糯米粉)500克，拌和成豆沙馅心。
2.白糖200克熬成糖油，然后与镶粉1500克，香草香精水一起炒和擦透。擦粉时须搀一些水，擦成干潮适中的糕面。将擦好的糕面静置几小时待其浸润，然后分成3块，一块染红，一块染绿，一块本色。每块糕面用细绷筛筛成细粉，除去粗粉块，将白糕粉做底铺在长方形木格底层，上面铺一层豆沙馅心，再铺上一层绿色糕面，上面再铺上另一半豆沙馅心，最上面铺上红色糕面，在表面撒上玫瑰花，核桃肉，瓜子仁等，即成5层不同颜色的重阳糕生坯。
3.将糕坯放在笼中，用旺火蒸约25分钟即熟。
4.糕成熟后，覆盖在清洁的板上，待冷却后再翻过来，用刀切成小梭子形块60块装盘。
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