Today, I would like to share with you three famous snacks in Zhejiang: wu rice mochi, Wushan ghee cake, and Jiangyan shortbread. Like, like, favorite and forward it to the people around you who need it.
Zhejiang's economy and culture are relatively developed, its cooking technology is very famous, and food culture has a far-reaching influence on Zhejiang cuisine. Zhejiang famous snacks have a strong cultural flavor, more varieties, exquisite selection of materials, and fine production.
Black rice mochi
Black rice mochi is a traditional seasonal snack specialized in the southern region. The old name of the eighth day of the fourth month of the lunar calendar is the birthday of the cow, and the legend is that the heavenly cow is a mortal under this day, so there is a saying that the cattle are cultivated for people. This statement is particularly valued by the people of Taizhou, Zhejiang. On the eighth day of the first month of April, all the cattle in Taizhou rest for a day, and every household treats the cattle with black rice and mochi to show respect for the loyal partners of mankind; Of course, such a delicacy, in addition to giving it to the cultivated cattle, people naturally will not let it go.
The mochi is sweet and delicious, resistant to hunger after eating, and has a sweet, smooth taste and softness. The finished product is green on the outside and gray and black on the inside, emitting an aroma. It is suitable for steaming, frying, roasting and sand stir-frying after hemp is dried.
Recipe and production process of black rice mochi
【Ingredients】 1000 grams of glutinous rice, 250 grams of late rice flour, 125 grams of rice juice, 25 grams of pine pollen, a little salt.
【Preparation Method】 (1) Remove the impurities of the glutinous rice, wash and drain, soak in water for 4 hours, and drain the water. Place the evening rice flour in a basin, pour in the rice juice and mix well, add the drained glutinous rice and mix well. (2) Put a wet gauze on a clean basket, mix the mixed glutinous rice with a little fine salt, pour it into the cage, smooth it with chopsticks, insert the steam eye, and steam it on a pot of boiling water and set aside. (3) Take the steamed glutinous rice, pour it into the stone mortar, pound it into a soft mochi ball, put the mochi ball on the panel that has been sprinkled with a little pine pollen, flatten it with your hands, sprinkle a little pine pollen on the surface, and quickly roll it into a cylinder with a rolling pin while it is hot.
【Tip】 Glutinous rice should be steamed thoroughly over high heat, and must be pounded into mochi balls in the stone mortar, and rolled while the drum is hot.
【Note】 Pine pollen is the pollen collected on the branches of pine trees in march of the lunar calendar, which is yellow in color and fragrant. The rice juice is washed and mashed with the young leaves of the black rice tree, added to the small vat and fermented for 2 to 3 days, and the juice can be drained with gauze.
【Features】Golden color, dark and shiny, sticky taste.
Wushan ghee cake
Wushan butter cake is a traditional famous spot in Hangzhou, which has a history of 700 to 800 years, and is known as "the first point of Wushan". Its color is golden, once crispy folded, pointed up and down the garden, shaped like a golden mountain, covered with fine cotton white sugar, crisp but not broken, oily but not greasy, sweet and delicious, crisp in the mouth.
Legend has it that more than a thousand years ago, at the end of the Five Dynasties and Ten Kingdoms, Zhao Kuangyin was besieged when he was fighting Li Sheng of the Southern Tang Dynasty in Shouyang, Anhui Province, and faced with the dilemma of food shortage, the local people used chestnut noodles to make butter cakes to support the Zhao army, and finally made Zhao win. In 960, Zhao Kuangyin established the Northern Song Dynasty in Bieliang (present-day Kaifeng, Henan), and became emperor, and he often ordered the imperial chef to make this cake, and called this cake "Great Rescue Driver".
During the Southern Song Dynasty, the capital was moved to Lin'an (that is, Hangzhou), the "Great Rescue" was also transmitted from the imperial dining room to the folk, people used flour and oil puff pastry to imitate this cake, especially the Wushan scenic spot to supply butter cake is more distinctive, the color is white like jade, the crisp layer is clear, the crispy pine is sweet when eating, the oil is not greasy, and it is known as "the first point of Wushan". "Wushan butter cake" has also become a traditional famous spot in Hangzhou and has been passed down to this day.
Wushan ghee cake recipe and production process
【Raw materials】 700 grams of rich and strong powder, 350 grams of sugar, 70 grams of candied green plum, 35 grams of sugar osmanthus flowers, 4 dried roses, peanut oil to taste.
【Preparation Method】(1) Put 250 grams of rich and strong powder into a basin, add 100 grams of peanut oil and knead well into a dough. Stir the remaining flour with the appropriate boiling water, roll into snowflake powder, cool, add a little water, then add 70 grams of peanut oil and knead into a water-oil dough and set aside. (2) Cut the plum into fine pieces and the roses into fine powders; then put the water and oil bread on the pastry, press flat, roll out into a strip of 3.3 cm wide and 0.33 cm thick, then roll it well, use a knife to cut it in the direction of the rolling, become the blank of 2 ghee cakes, and turn the side with the hole pattern up, gently roll out with a rolling pin from the center to the front and back, left and right, and become a round cake with a diameter of 8 cm and a thickness of about 1 cm. (3) Pour the peanut oil into the net pot, put it on the fire to burn 60% of the heat, Duanrui away from the fire, use a spoon to push the oil, quickly put in the butter cake, see the cake floating, put it on the medium heat, fry until the cake is jade white, turn over and fry it thoroughly, drain the oil, put it on the plate, sprinkle with sugar, minced plum, sugar osmanthus and rose.
【Tip】 When rolling the sub-surface of the agent, it is the same as the rolling width, and the rolled end should be rolled thinner. After the cake blank is ready, it should be fried immediately, and should not be left for a long time.
【Features】The color is white, the crisp layer is clear, the crunch is sweet, and the oil is not greasy.
Ginger Weir shortbread
Jiangyan shortbread is a traditional cake snack in Jiangyan area, Jiangsu Province. The puff pastry dough is rolled into a multi-layered cylindrical shape, cut several times horizontally, flattened vertically, and rolled into a cake blank. Sandwiched between the two slices of cake blanks is a filling made of ham, diced bamboo shoots, diced chicken, shrimp, etc., kneaded and kneaded, and fried to maturity. It is rich in layers, clear in pattern, golden in color, crisp and fragrant.
As for the origin of Jiangyan shortbread, there is also a little-known historical story here. In the eighteenth year of the Republic of China (1929), the Jiangyan Hotel of Wang Yishan, a Jiangyan man, was opened. Wang Yishan is nicknamed Yu Xiao, generous and bold, and has a chivalrous heart. He was originally the cook of the Jiangyan Lenggong Mao Silk Thread Shop, known as Wang Chef. On weekdays, he also brings some meals from other shops. Leng Gongmao's boss felt that the people who came in and out of the meal were too idle, so he rented the house of the Cao family and funded Wang Yishan to open the Jiangyan Hotel. This hotel is responsible for Leng Gongmao's staff on the one hand, and on the other hand, it operates externally. Wang Yishan asked people to write "Welcome the big belly Arhat, not afraid of sweeping the general" couplet posted in the store hall to attract customers. Soon, the Jiangyan Hotel was booming because of its delicious food and fair price, and the Wang family naturally became a solid household. One day, a beggar from Hai'an came to a restaurant to beg. When Wang Yishan gave alms, he learned that this beggar was originally the owner of the Haian Jixianguan Hotel, surnamed Jin. The Kim family lost their home because of opium smoking and drifted around.
After Wang Yishan learned of Jin's origins, he took in the intention of taking him in. Wang Yishan placed the Kim family in the shop and found a famous doctor to treat him and quit drug addiction. The Kim clan was very grateful, and in return, they taught Wang Yishan the method of making shortbreads passed down from his family. Wang Yishan tried to make it and tasted it himself, he felt that the taste was very good, very unique, he began to test the sale, who knew that as soon as it was listed, people rushed to buy it, and people who ate it all praised its deliciousness. Since then, the name of Jiangyan shortbread has spread. Gradually, shortbread has not only become a major feature of Jiangyan Hotel, but also a major feature of Jiangyan. It is said that even some dignitaries and nobles in Hai'an often drove small steamships along the Tongyang River to eat shortbread at Jiangyan. Zhou Laozhitao, the predecessor of Taizhou's literary and historical circles, once wrote a poem: Jiangyan Wang's kitchen was secretly passed on, and the oil-wrapped shortbread spiraled. Jiangsu is listed as a famous point, but Luotang is good at it. Nowadays, shortbread is no longer a rarity, and ordinary people can buy them at street stalls for a long time, but the degree of precision of production is greatly reduced compared to before.
Ginger Yan shortbread recipe and production process
【Ingredients】 450 grams of flour, 75 grams of minced chives, 60 grams of net shrimp, 50 grams of bamboo shoot tips, 50 grams of cooked ham, 50 grams of cooked chicken breast, 3 grams of minced ginger, 5 grams of sugar, 3 grams of white wine, 2 grams of refined salt, 5 grams of monosodium glutamate, 50 grams of sesame oil, and an appropriate amount of lard.
【Preparation Method】(1) Add 150 grams of flour to 75 grams of lard and mix into puff pastry. Add 45 grams of lard and a little hot water to the remaining flour and knead into a water-oil dough. (2) Cut the bamboo shoot tip, cooked ham meat, cooked chicken breast, net shrimp into small cubes, put into the pot, add sugar, monosodium glutamate, fine salt, ginger, white wine, sesame oil, and chopped chives and mix well to form the filling. (3) Divide the puff pastry and the puff pastry into 4 equal parts, take the puff pastry on the water and oil bread, seal the mouth, flatten it, roll it into a dough sheet with a diameter of about 33 cm, roll it forward and backward into a cylindrical shape, pat it flat, roll it out into a strip of 33 cm long and 6 cm wide, remove the right dough, then roll it up from right to left, cut it into two pieces, face up the cut side, pat it flat, roll it into a circular slice with a diameter of about 7 cm, take a piece of puff pastry facing down, put in the filling, scrape flat, and then cover another piece of dough, the mouth is facing up, gently press the edge with your hands, and become a raw billet. (4) Put the net pot on the fire, add the lard to burn 70% of the heat, fry the raw blank into a golden brown, and open the crisp.
【Tip】 When frying the blank, face down, fry for about 1 minute while frying, fry it until it is light yellow, turn it over and fry it for another minute, and then move to the medium heat and fry it until it is golden brown and cooked thoroughly.
【Features】Golden color, crispy and delicious, clear layers.