清明團子在清明節前後食用,有千年曆史。把田間地頭的叫“棉青”的野生植物曬幹後打磨成綠色粉狀麵,再與大米粉混合作為團子外皮。餡料用瘦肉或豆沙等等,蒸熟即可吃。
清明團子在清明節前後食用,有千年曆史。把田間地頭的叫“棉青”的野生植物曬幹後打磨成綠色粉狀麵,再與大米粉混合作為團子外皮。餡料用瘦肉或豆沙等等,蒸熟即可吃。
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