Original: Yuli Carlo World Dessert
Every Dragon Boat Festival,
I believe that everyone's eyeballs have been washed away by the Dragon Boat Festival pictures on the mobile phone.
The dragon boat keywords are not far from zongzi, zongzi, and zongzi...
I often hear friends mention it,
Every year during the Dragon Boat Festival, there are zongzi sent by relatives and friends from all walks of life,
In fact, I don't like to eat it at all!
(Especially when northern friends who only eat sweet dumplings.)
When I received the salted egg and meat dumplings from my southern friends... ）
The Dragon Boat Festival does not like to eat zongzi, and think that you always have to eat something during the festival?
After a while of searching and shamelessly asking,
Xiaobian found that glutinous rice and leaves are a perfect match.
And it's not just rice dumplings that have this combination.
There are also other delicious folk snacks,
Share it here.
It may not be possible to eat it.
| powder
In Xiangxi, Hunan, there is a special snack wrapped in tung leaves called powder rice dumplings, and its taste belongs to the childhood of every Xiangxi person.
Flour rice is mainly made of glutinous rice and mugwort, which is washed and boiled and then scooped together with glutinous rice flour.
The strength of glutinous rice is related to the technology used to make it, and the higher the technology and the longer the time, the softer the powder.
Spread out the tung leaves wrapped in powder, and a fresh fragrance will spread out, straight to the nose. What comes into sight is a touch of dark green that belongs to the leaves of Artemisia, biting down on a ball of pink rice in your hand, in addition to the soft glutinous rice, there are fragrant brown sugar sesame seeds and bean flour, with clear layers and fragrant lips and teeth.
| Leaf Ercang
Leaf rice is a traditional snack in Sichuan that wraps the filling with glutinous rice and wraps glutinous rice with galangal leaves.
In different regions, the name and practice are also different.
Because the steamed leaf is white and tender, like a small pig, it is also called piglet in Yibin, Luzhou and Zhaotong Zunyi in Yunnan guizhou.
In places like Chongzhou, it's also called Ai Fu. Legend has it that Chen Taiping, the Taiping Heavenly Kingdom, was hunted down by qing soldiers, who set up posts in the village to prevent villagers from bringing food to Chen Taiping. Some farmers knead wormwood juice into glutinous rice flour to make rice dumplings. Then put the green balls in the grass and mix with the sentries. Later, Li Xiucheng ordered the Taiping Army to learn to be a steamed bun to protect itself from the enemy.
The original name of Ye Erzhu was called Noontime Rice, and there are many theories about the origin of its name.
One of them is because the raw materials must be purchased fresh on the same day, and then made until noon;
Another theory is that in the past, there was a small food shop specializing in Ye Erzhu near Yanguan Street in Yingchunmen, and when the county street fired a cannon at noon, it could be sold in the hall and sent to the county ya for the county officials to eat, so it was called "noontime rice".
The skin of Ye Erzhu is made of glutinous rice and rice, and after a reasonable ratio, the filling on the package can be sweet or salty.
The sweet filling includes brown sugar or sugar, peanut rice, sesame seeds, bean paste, etc.; the salty filling is wrapped in pork and bacon grains, as well as sweet skin salty filling, white skin salty filling, etc.
After steaming, the leaves should be "three non-sticks": do not stick to the mouth, do not stick the leaves, and do not stick to the teeth.
Peeling off the leaves, revealing the white and crystalline skin, gently taking a bite, the soft and fresh flavor, mellow and refreshing, oily and not greasy taste instantly spread throughout the taste buds.
| Tung Zi Leaf Dumpling
Since the spring breeze of the Qingming Dynasty, the white and red tung flowers have been budding and waiting to be released; and in June, it is the season when the tung flowers are in full bloom, and the tung leaves have also grown.
The tung leaves, which are larger than the palms of adults, are very suitable for making tung leaves.
Kirito leaf rice dumpling is a traditional folk snack from the Yunguichuan region, which is a childhood memory of many people, known as "scattered country food", and has rarely been seen so far.
Fermented with japonica rice, corn, wheat, etc., mixed with mugwort and an appropriate amount of water, rolled into a funnel shape, one tip and one flat end, you can add a little sugar according to your preference, or wrapped in a stir-fried sesame peanut filling.
Place the prepared tung zi leaf in the middle of the tung leaf, close the hand and gently squeeze it flat, and a half-moon shaped tung zi leaf cunei will be formed.
After the tung leaves are steamed out of the pot, open the tung leaves, and the middle of the sticky rice has the same stickiness as the sticky rice, mixed with the fragrance of mugwort and tung leaves, the taste is pure and long, sweet and soft.
| Huang Cang
Speaking of Huang Cang, there is a story about Zhuge Liang that has to be mentioned:
One day, the Fire Head Army was cooking in the Shu army camp, when suddenly Zhuge Liang received a report from a spy saying that a barbarian army was on the battlefield.
So Zhuge Liang decided to order the battle, and within a few clicks he repelled the enemy army, but he continued to order the poor pursuit of the barbarian army for more than a hundred miles, regardless of the three seven twenty-one.
However, the head of the cooking staff in the battalion was in a hurry, the rice and bean juice were cooked, and they did not see the return of the troops, and they did not want to waste it, and the grain and grass in the army themselves were precious, so what to do?
So Zhuge Liang ordered the soldiers to mix the unused bean juice with the rice, put it in the big wooden dumpling and add the fire to cook it to ensure that it was not satisfied.
When the soldiers returned to the camp, the rice mixed with bean juice had been steamed for nearly two days, and the tired and hungry soldiers hurried to share the food.
Who expected this rice has become a different look, not only yellow in color, but also sweet and soft in taste, and it tastes even more delicious, the soldiers still think that the military division used to treat their delicacies, three times and two times let several large wooden basins eat to the bottom, and since then there has been the prototype of yellow rice.
The color of the yellow rice is the result of the long-term cooking and fermentation of rice and soy milk, during which the glutinous rice is divided into a large amount of sugar, sweet and soft, the natural color is natural, and it is a rather temperamental delicacy.
Later, after improvement, you can also add an appropriate amount of brown sugar or white sugar to the raw materials, so that its sweetness is more intense, in order to facilitate the use of food, wrapped in bamboo leaves, after steaming, or fried, fried, microwave heating, glutinous, sweet, bamboo fragrance comes to the nose, and into the heart, which has today's yellow rice.
| Ai
"粄" is a collective name for all kinds of glutinous rice and sticky rice pastries in the Hakka dialect, and mugwort is a pastry made of mugwort leaves, which is popular in the Hakka area.
The Hakka people press the wormwood into a flat circle, wrap it in sautéed sesame seeds, crushed peanuts, coconut and sugar, put a leaf under each wormwood basket, steam it, and the steaming wormwood is filled with the aroma of wormwood, and take a bite, the mouth is full of the unique sweetness of wormwood and the fragrance of sesame peanuts.
Hakka Ai Ling
Traditionally, mugwort is eaten during the Qingming Festival, because Qingming is the season of wormwood, and the wormwood pastries are the most delicious.
However, as a foodie who does not like to follow the tradition, as long as it is delicious, it is not as good as you want to eat.
Similar pastries to Ai Ling, there are also "Qingtuan" in Jiangsu and Zhejiang regions, "Amigo" or "Ai Fin" in northern Guangdong and Jiangxi regions, and "Ai Gong" in southern Fujian and Chaoshan regions.
Youth League
The preparation methods and related customs are similar in different places, and the methods of eating sweet or salty filling, steaming or frying are different.
The Jiangsu and Zhejiang regions are usually wrapped in bean paste or other sweet fillings to make a ball; the Jiangxi region prefers to wrap the meat filling and knead it into a dumpling shape.
| Glutinous Rice Udang
In addition to China, there are also many delicacies wrapped in leaves in Southeast Asia.
In Kuala Lumpur's snack street, there is a mysterious snack wrapped in leaves and fixed with toothpicks on both sides, which is placed on a charcoal stove and grilled in a row.
At first glance, I thought it was roast meat wrapped in leaves, but when I opened it, I found that it was not a barbecue, but a sweet dish made of sticky rice, which is called glutinous rice Udang by Kuala Lumpur people and is very popular in the local area.
Glutinous rice and leaves are worthy of the best partner, glutinous rice Udang is also very similar to the Dragon Boat Dumplings, and zongzi is different, glutinous rice Udang filling is mainly meat pine, and sweet glutinous rice together, fragrant and sweet.
Finally, there is a long-winded remark from the editor:
Although glutinous rice is delicious, it is not suitable for digestion,
Everyone eats Zongzi during the Dragon Boat Festival to be moderate.
I wish you all a safe and healthy Dragon Boat Festival!
What other pastries in your hometown are wrapped in leaves?
The image data comes from the Internet
END