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Spend the winter solstice in Wangniudun, starting from the "winter group" of Yuandundun!
As the saying goes: the winter solstice is the New Year. The winter solstice Xi of the people of Wangniudun is unique, and during the winter solstice, they will sit together to eat winter groups, which means reunion and happiness.
What is a winter tuan? The winter tuan is one of the local seasonal delicacies of Wangniudun, the skin is made of glutinous rice flour, and the filling is made of beans, peanuts, popcorn and other ingredients.
When she came to Aunt Juan's house in Shanghe Village, Wangniudun, she was washing banana leaves, kneading dough, and wrapping fillings at home, busy wrapping strong blessings and beautiful meanings into the bulging winter ball.
Wash beans, steam beans, stir-fry the filling, knead the dough, wash banana leaves, smear peanut oil, wrap the filling into glutinous rice dough, and finally take it to the steamer to steam...... The process of making the winter tuan seems simple, but each process is carried out according to the traditional handmade method, and many details are inseparable from years of experience and skills.
Aunt Juan introduced that the winter group is divided into white winter group and red winter group, the red skin is dyed with sumacia wood and edible alkali boiled water, and the filling is divided into sweet and salty two, the sweet filling is popcorn, peanuts, sugar, and the salty filling is mung bean, eyebrow pea, salt and sugar.
Aunt Juan kept moving in her hands while introducing, only to see her pick up a piece of dough, stuff the filling into the dough, and seal it with her other hand, "It's like making rice balls, pay attention to the seal and don't leak, pinch it into a circle, put it on the banana leaves coated with peanut oil, and the winter dough can be steamed." ”
Fresh banana leaves are washed and cut into rectangular shapes, smeared with peanut oil for later use, so that the steamed dough will not stick to the leaves.
After the water boils, put in the winter dumplings and steam them for about 15 minutes, and the steaming winter dumplings can be out of the pot, exuding bursts of sweet aroma of glutinous rice.
After the white winter dumplings are out of the pot, Aunt Juan also dots the red dots with red food coloring, which is the embodiment of Tujili in traditional food culture.
The freshly baked glutinous rice is very fluffy, and the filling inside is sweet but not greasy. On a cold winter day, I tasted the winter dumplings made by the elders, which tasted sweet and warm, full of warmth.
Winter New Year, the first bite of winter this winter, have you eaten it?
【Author】Xia Yingyan, Zhang Shanshan
【Authors】 Xia Yingyan;
[Source] Southern Press Media Group Southern + client