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It takes five to seven days to make a reservation. Generally speaking, 30 pieces (one bucket) are made at a time, depending on the quantity, it can be enough to make one bucket.
Ingredients: Dried shrimp, chestnuts, salted egg yolk, pork, glutinous rice
Rice dumplings with bacon are traditional Cantonese rice dumplings wrapped in bamboo leaves only, while steamed rice dumplings are wrapped in bamboo leaves and lotus leaves. Their shapes are also different: the steamed medaka wrapped is obviously larger, like a package, while the medaka with bacon meat is smaller and pyramid-shaped. This Nature Farm Organic Family Made sticky rice dumpling to use chestnuts can enhance the taste and texture of rice dumplings.
As the old saying goes, if you don’t eat rice dumplings in May, you can’t wear cold clothes. As the weather gets hotter and hotter, the hot and humid air is filled with the fragrance of rice dumplings. The annual Dragon Boat Festival is the time to enjoy the annual festival. Delicacy: glutinous rice dumpling.
According to historical records, during the Warring States period, Qin State attacked Chu State. The poet Qu Yuan felt that his political ideal could not be realized. On May 5th, he threw his stone into the Luo River and died. It was snatched away by Jiaolong, but Jiaolong was afraid of the leaves and the five-color silk thread, so people wrapped rice with glutinous rice dumpling leaves to worship Qu Yuan, and this developed into a tradition of the Dragon Boat Festival.
The custom of eating rice dumplings during the Dragon Boat Festival has lasted for thousands of years. It spread to Japan and Southeast Asian countries and developed into rice dumplings with different appearances. In China, there are also rice dumplings with completely different appearances in different regions, from materials to rice dumplings. leaves, are very different.
- Locally handmade Huzhou rice dumplings, each type is produced in batches of 10 or more.
- Styles and features include: Red bean, salted egg, pork, and dried shrimp
- Salted pork dumplings ingredients: red beans, salted eggs, pork and dried shrimps
Huzhou Zongzi is made of glutinous rice and pork belly, which are soft and fragrant with bamboo leaves.
Making and cooking rice dumplings requires some skills, is labor-intensive and hard work, so when our mother makes them, we children don’t participate, and in fact, we don’t want to participate. On the one hand, it is because we are afraid of the fat in the rice dumpling; on the other hand, it takes a long time to cook the rice dumpling. When it comes to cooking rice dumplings during the Dragon Boat Festival, the whole kitchen becomes extremely hot. When I was a kid, there was no air conditioning, and the house was filled with the hot and humid aroma of bamboo leaves, which even the electric fan couldn’t blow away.
After buying dry rice dumplings leaves, you must first wash them with water and then use a laundry brush to brush them one by one to remove dust and sand (if any). It is best to boil the bamboo leaves, not for the purpose of sterilization, but to make them softer to avoid breaking when wrapping.
There are two kinds of glutinous rice: long glutinous rice and round glutinous rice. Long glutinous rice is used for salty rice dumplings, while round glutinous rice is used for sweet rice dumplings (red bean paste rice dumplings). Wash the glutinous rice and soak it in water for four to five hours, or overnight, to allow the glutinous rice to absorb the water. Buy pork belly. Pork belly is a mixture of fat and lean meat, some are leaner and some are fatter. How to choose is based on personal preference, but no matter how you choose, do not choose all lean meat. If the zongzi is to be delicious and shiny, it needs the fat from the pork belly. If you use lean meat to wrap Huzhou rice dumplings, they will surely become shriveled and lose their color. Lard is a necessary evil for Huzhou zongzi, both sweet and savory. If you want to eat it, don't complain. If you want to complain, don't eat it. Moreover, there may be many things worse than lard. There is no need to turn pale at the smell of lard, nor to criticize people who like lard, so as not to ruin others' mood.
After the bamboo leaves are prepared, the rice is soaked, and the pork belly is marinated, you can start making rice dumplings. To marinate pork belly, just add soy sauce and a little wine. No need for onions, ginger, garlic, or five-spice powder. Because when you eat Huzhou zongzi, you are eating glutinous rice and pork belly which have already blended together and become soft, and you are tasting the fragrance of bamboo leaves. If the pork belly is seasoned too heavily, it will destroy the fragrance of bamboo leaves. I think this is probably why I was not very interested in the salty Huzhou zongzi when I was a child. Maybe I have to be a little older to appreciate the subtle fragrance of bamboo leaves.
As for making rice dumplings, I don’t know how to do it yet and can’t explain it clearly in a few words. I can only relay that the principle is that you cannot put too much glutinous rice, and that the dumplings must be wrapped tightly and tied tightly to avoid them breaking during the cooking process. When my mother cooks zongzi, she takes the bottom pot of an aluminum steamer, puts the zongzi in, fills it with water, and cooks it for two hours. She has to add water several times during the process to keep the zongzi submerged in water. It is best to cook zongzi after nightfall when it is cooler. After the zongzi is cooked, turn off the heat and leave it overnight to allow the zongzi to continue to absorb the residual heat. The zongzi will be cold by the next morning.
After a long period of cooking, the glutinous rice absorbs water, expands and squeezes each other in the space covered by the bamboo leaves. When the bamboo leaves are untied, the boundaries between the rice grains have been squeezed to blur, and the fat from the pork belly has been cooked to melt in the mouth. Very simple ingredients can be used to create a very delicate and exquisite taste.
Washing and frying the red bean paste takes a lot of effort to make a sweet rice dumpling with a delicate taste
I seem to prefer sweet rice dumplings to salty ones. It’s just that sweet rice dumplings are more labor-intensive to make. The sweet rice dumplings are filled with red bean paste. When I was a child, bean paste was hard to buy, and perhaps we didn’t even think about buying it. Since my mother could make it herself, we made it ourselves. This was also the habit of that era. Red bean paste is made from red bean soup. After the red beans are cooked until soft, use a sieve to scoop out the red beans with the skin and flesh exposed. Rinse and wash them with water, allowing the bean paste to spread into the water.
This process is called "washing the red bean paste" and is to separate the red bean skin from the bean paste. If you find it troublesome and don’t care about the taste of the red bean skin, you can skip this step. Otherwise, if you use a high-speed juicer, the bean skin will almost disappear. Of course, the taste is still not as delicate as pure bean paste.
Let the washed bean paste sit for a while to settle, then pour out the water on the top. Heat up a pan with oil, pour in the bean paste soup, add sugar and stir-fry. This oil, of course, is lard. First, it is fragrant, and second, lard is almost solid at room temperature, so the bean paste is easier to shape. The difficulty of frying bean paste lies in the fact that the density of bean paste is higher than water, so it is much more difficult to fry, and as the water content decreases, the degree of effort increases. When frying red bean paste, you must keep the spatula moving. If the fire is too high and you don’t stir it enough, the bottom will get burnt. If it becomes mushy, the whole pot of bean paste will be useless.
Let the fried bean paste cool down, pinch it into thumb-sized bean paste strips, use soaked round glutinous rice, and handle the rest the same as salty rice dumplings. Just cook the sweet and salty ingredients separately when cooking to avoid mixing the flavors. No one wants to eat red bean paste rice dumplings with a soy sauce flavor, and no one likes to think of red bean soup when eating salty rice dumplings. That's a real bummer.
Beijing glutinous rice dumplings are big and obliquely square or triangular. They are made of glutinous rice or rhubarb rice and filled with red dates and red bean paste. Southern Guangdong glutinous rice dumplings are pyramid-shaped, strip-shaped, and triangular-conical. They are both salty and sweet. The sweet ones include Jianshui rice dumpling and bean paste rice dumpling. The salted meat rice dumpling is wrapped with glutinous rice, salted egg yolk, pork belly and mung bean. Some also add mushrooms, dried shrimps, scallops, chestnuts, peanuts and other fillings. The flavor is salty and fresh. Guangdong also has There are many regional specialties, such as Zhaoqing wrapped steamed rice dumplings, Taishan rice dumplings, Zhongshan Ludou rice dumplings and so on. There are also Hakka people, Zhongshan and other places, with different flavors.
