清明团子在清明节前后食用,有千年历史。把田间地头的叫“棉青”的野生植物晒干后打磨成绿色粉状面,再与大米粉混合作为团子外皮。馅料用瘦肉或豆沙等等,蒸熟即可吃。
清明团子在清明节前后食用,有千年历史。把田间地头的叫“棉青”的野生植物晒干后打磨成绿色粉状面,再与大米粉混合作为团子外皮。馅料用瘦肉或豆沙等等,蒸熟即可吃。
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