Recipe

Ingredients: (serves 4)

  • ming ai british chinese food culture 2011 p food 002200g Glutinous Rice Flour

  • 150g Red Bean Paste

  • 1350ml Water

  • 2 slices Ginger

  • 40g Brown Sugar

 

Method:

  • Mix the glutinous rice flour with 350ml water to make the dough, and then divide the dough into small pieces.

  • Put a small amount of red bean paste in the middle of each small piece of dough. Seal the dough, and form it into balls.

  • Boil 1 litre water. Put the ginger slices and brown sugar in the water, and then add the tangyuan (or called yuanxiao) and boil for 10 minutes.

  • Serve hot in the cooking liquid.

 

Story:

LanternDrawing02Round yuanxiao means reunion in China. The time people began eating yuanxiao varied in different regions.

During the Spring and Autumn Period (770 - 476 BC), King Chu Zhaowang (515 – 489BC) lost his country and walked sadly along the Yangtse River when he noticed something floating on the surface. It was white and red, with sweet paste inside. He wondered what it was and asked Confucius. Confucius told him it is time to retrieve his country. That day was January 15th, thus the custom of eating yuanxiao was born.

Legend also has it that yuanxiao got its name from the Han emperor Wu Di's Maid of Honour (141-87 BC) because she was good at cooking sweet round balls. So, the balls were named in honor of Yuanxiao.

But the two stories above have no historical record or evidence.

Yuanxiao made its debut in the Eastern Jin Dynasty (317-420 AD) according to historical records and became popular during the Tang and Song periods (7th to 13th century), but not under its present name. The Notes of the Year in Hubei, a book by a 10th century scholar, mentioned "bean-paste-filled cakes" which were made on the 15th day of the 1st lunar month, i.e. the Lantern Festival.

(http://food.chinese.cn/en/article/2011-01/19/content_219135.htm)

 

eastwest logoClick here to learn more about the Lantern Festival. 

 

 

菜譜

原料:(四人份)

  • ming ai british chinese food culture 2011 p food 002糯米粉 200 克

  • 紅豆沙 150 克

  • 水 1350 毫升

  • 薑 2 片

  • 紅糖 40 克

 

做法:

  • 將糯米粉與 350 毫升水混合,揉成麵團後,把麵團切成小塊。

  • 在每一小塊面團中央放入少量豆沙,封口後搓成圓球狀。

  • 將 1 公升水燒開,放入薑片與紅糖,再放入搓好的元宵(湯圓)煮 10 分鐘。

 

故事:

相傳漢武帝有個寵臣名叫東方朔,他善良又風趣。有一天冬天,下了幾天大雪,東方朔就到禦花園去給武帝折梅花。剛進園門,就發現有個宮女淚流滿面準備投井。東方朔慌忙上前搭救,並問明她要自殺的原因。原來,這個宮女名叫元宵,家裡還有雙親及一個妹妹。自從她進宮以後,就再也無緣和家人見面。每年到了臘盡春來的時節,就比平常更加的思念家人。覺得不能在雙親跟前盡孝,不如一死了之。東方朔聽了她的遭遇,深感同情,就向她保證,一定設法讓她和家人團聚。

一天,東方朔出宮在長安街上擺了一個占卜攤。不少人都爭著向他占卜求卦。不料,每個人所佔所求,都是 “正月十六火焚身” 的簽語。一時之間,長安里起了很大恐慌。人們紛紛求問解災的辦法。東方朔就說:“正月十三日傍晚,火神君會派一位赤衣神女下凡查訪,她就是奉旨燒長安的使者,我把抄錄的偈語給你們,可讓當今天子想想辦法。” 說完,便扔下一張紅帖,揚長而去。老百姓拿起紅帖,趕緊送到皇宮去禀報皇上。

LanternDrawing02漢武帝接過來一看,只見上面寫著:“長安在劫,火焚帝闕,十五天火,焰紅宵夜。” 他心中大驚,連忙請來了足智多謀的東方朔。東方朔假意的想了一想,就說:“聽說火神君最愛吃湯圓,宮中的元宵不是經常給你做湯圓嗎?十五晚上可讓元宵做好湯圓。萬歲焚香上供,傳令京都家家都做湯圓,一齊敬奉火神君。再傳諭臣民一起在十五晚上掛燈,滿城點鞭炮、放煙火,好像滿城大火,這樣就可以瞞過玉帝了。此外,通知城外百姓,十五晚上進城觀燈,雜在人群中消災解難。” 武帝聽後,十分高興,就傳旨照東方朔的辦法去做。

到了正月十五日長安城裡張燈結彩,遊人熙來攘往,熱鬧非常。宮女元宵的父母也帶著妹妹進城觀燈。當他們看到寫有 “元宵” 字樣的大宮燈時,驚喜的高喊:“元宵!元宵!” 元宵聽到喊聲,終於和家裡的親人團聚了。

如此熱鬧了一夜,長安城果然平安無事。漢武帝大喜,便下令以後每到正月十五都做湯圓供火神君,正月十五照樣全城掛燈放煙火。因為元宵做的湯圓最好,人們就把湯圓叫元宵,把這天叫做元宵節。

http://www.china.com.cn/ch-jieri/yuanxiao/2.htm

 

eastwest logo點擊這裡查看更多關於元宵節的資料。

 

 

Demonstrator 示範者

mrs karen broutsos

Mrs Karen Broutsos

My life started in the New Territories in Hong Kong.  When I was young, my father was a good cook. Unfortunately I was not interested at all in what he did - I was just interested in the food on the table.

When I came to England aged over twenty years old, I started family life then with no cooking skills, which was unacceptable.  So I bought a cook book, starting with very simple cooking.  Since I started cooking, I loved it and I remembered my dad's and my mother's cooking methods.  My cooking skills are still far from my old dad's, but you never know what will happen one day!  One day I might become a good chef!!

李碧雲女士

我的人生從香港新界開始。我的爸爸是一個很好的廚師。可惜當我還是小孩子的時候,我對他的烹飪過程根本不感興趣——吸引我的只是桌上那些煮好的食物。

二十歲剛出頭,我來到英國。毫無烹飪技術地步入婚姻生活,這真是令人難以接受。所以我買了一本烹飪書,從簡單的東西學起。一旦真正接觸到烹飪,我就愛上了它,並且記起了我父母的烹飪方法。雖然現在我的技巧還遠遜於我的爸爸,但誰知道以後會怎樣呢!也許有一天我也會成為很棒的廚師!!