There is a nursery rhyme in Cantonese that is sung like this: Sit in rows, eat powder and fruit, pig pull firewood, dog through the fire, cat on the stool aunt sit, sit rotten and suddenly rely on me. "In this nursery rhyme, there is a snack, pink fruit, which has always been a traditional and authentic food in Guangzhou.
The main ingredients are pork, char siu, shiitake mushrooms, bamboo shoot meat, raw shrimp meat, sugar, soy sauce, salt, monosodium glutamate, white wine, pepper, frog oil and so on. Each pink fruit is plump, the appearance is white and clear, the soup overflows in one bite, the salty aroma of pork and char siu mixed with meat, the skin is crystal clear, soft and sticky taste but not sticky teeth, and the meat flavor is neutral just right.
Pink fruit has a long history and has appeared in the Ming and Qing dynasties. The original powder fruit, the skin is made of rice and cold rice, the late Ming and early Qing Dynasty Qu Dajun "Guangdong Xinyu" recorded in the Guangzhou food customs of the book: "with white rice soaked to half a month, into the white japonica rice, is scooped as powder, with lard moistened, distinct and thin as the outside, tea dew, bamboo fat (bamboo shoots), meat grains, amanita full of thought inside, a pink horn." ”
Now, the production of powder and fruit has been changed to cheng noodles and corn starch, and in terms of cooking methods, there are more ways to fry. If according to the traditional way of cooking, the powder fruit is generally steamed, and then guangzhou restaurants created a new "crispy powder fruit", adding Jishi powder to the dough, changing to the semi-fried method, making the powder fruit more unique in form and taste, so it became popular.
Pink fruit, also known as Sister Pink Fruit in the Guangzhou area, has such a story about the origin of this name:
Before the War of Resistance Against Japanese Aggression, there was a maid in a bureaucratic mansion in Xiguan, Guangzhou, and people called her Sister E. Sister Eun is not only beautiful, but also very clever and clever, and can make all kinds of delicious snacks. Once, when a guest came to the house, the host asked Sister E to make some delicious snacks to entertain the guests. After careful consideration, Sister E dried the rice, ground it into powder, made a skin with boiling water and noodles, fried pork, shrimp, mushrooms and bamboo shoots to make the filling, wrapped it and steamed it. It is made in the name of pink fruit and served to guests to taste. After tasting it, the guests felt delicious and praised, so the powder fruit gradually spread among the bureaucrats.
Later, Sister Eun left the master's house. This was known to the owner of the "Tea Aroma Room", which was very famous at that time, and immediately hired Sister E to the "Tea Aroma Room" to make powder fruit, and took the name of Sister E Powder Fruit. In order to attract customers, the boss also built a glass shed for Sister E, so that she sat in the shed to make powder and fruits, which are sold now. As a result, the business of the tea room is getting better and better, and Sister E's pink fruit is becoming more and more famous. The tea rooms of various restaurants have been seen, and they have also imitated it. In this way, the powder fruit spread more and more widely, becoming one of the beauty points of Yangcheng.
Friends who regularly drink morning tea may find that the powder fruit is very similar to another "king of the early" shrimp dumplings, but there is a difference between the two.
First of all, the skin and shape of the powder fruit are slightly larger than the shrimp dumplings, and the shape of the powder fruit does not necessarily require a half-moon shape.
In addition, the filling between the two is different, compared to the shrimp dumplings with shrimp as the main ingredient, the filling of the powder fruit is more diverse, and shrimp meat, fresh pork, char siu, bamboo shoot meat and shiitake mushrooms are added, and many different flavor ingredients are added.
Finally, there is a little difference with shrimp dumplings, which is that in addition to steaming, the powder fruit can also be half fried in oil, which is a fried powder fruit.
In addition, there are similarities with the powder fruit is also the Hakka bamboo shoots, they are both in appearance and taste, although there is a difference, but also equally wonderful, bamboo shoots in the filling, the difference is that the skin of the bamboo shoots is made of cassava flour.
Hakka bamboo shoots
The production of powder horn is actually not difficult, the filling can be more or less, frugal by people, if you want to do it, you may wish to try it according to the following methods.
Ingredients: pork (four twos), carrots, meat (three or two each), shiitake mushrooms (1/4 two), coriander (one), cheng noodles (6.5 two), corn starch (one or two), chestnut powder (1.5 two), salt (two teaspoons), water (nine two), oil (three tablespoons)
Seasoning: Salt (3/4 tsp), sugar (1 tsp), light soy sauce (2 tsp), corn starch (1/2 tsp), sesame pepper (a little each)
Procedure steps:
1. Soak the mushrooms and cut them together with pork, carrots and meat. Wash and pluck the leaves.
Second, heat the wok, stir-fry each ingredient with a tablespoon of oil, add the seasoning and mix well into the filling, waiting for freezing.
Third, the noodles, corn starch, chestnut flour with the sieving well, water and salt boiling, extinguish the heat, pour in the powder quickly stir well, cover for three minutes to take out.
Fourth, add oil to rub the powder to the extreme, then rub into long strips, cut into small pieces, grind into round slices, wrap in the filling and a slice of coriander, coat with oil and drain on the dish, put into the steamer basket and steam for 10 minutes.
Every kind of food is worth treating with care, I am saury, like today's article can help like or share, if you have different views, welcome to publish your views in the comments at the bottom of the article, follow me to learn more about food!