Zongqiu is a traditional snack of the Chinese nation, with a long history, and the preparation method varies from place to place, such as the meat dumplings in Quanzhou, the gardenia dumplings in Raoping, and the sweet dumplings in the Pearl River Delta, with different flavors.
Instead, it is a well-known traditional snack in Guangdong, and it is a festival food custom. It is made of glutinous rice as the main ingredient, the shape is hexagonal ball, the production requirements are strict, and it is a unique taste. The snack was produced in the 1920s and was founded by Zhang Qiangde and his son.
In 1920, Zhang Qiangde's father and son set up a stall near the Tianhou Temple (that is) on Shengping Road in Shishengping Road to operate rice dumplings, and after Zhang Qiangde's death, his son Zhang Liangjie rented a small shop in the alley opposite the Old Mother's Palace and opened a Zongqiu shop in Shunde. Due to the good quality of the rice dumplings and the geographical advantages, the business is booming, and the rice dumplings of the Shunde have gradually become the favorite of chaoshan and overseas hipsters.
Zhang Qiangde has his unique "double cooking dumplings", each with two kinds of salty and sweet fillings, and a six-sided and four-corner sphere.
Old Ma gong rice ball practice
The glutinous rice used in the main ingredient must be full of particles and uniform in size. When making, first rinse, soak in water for 6 hours, pick up and put it in a bamboo sieve to dry, the next day after frying in lard, add an appropriate amount of fine fish sauce, and then fry until the rice grains are crystal clear, the oil is lubricated, and set aside in a pot. The dumplings of Lao Ma Gong have a sweet and salty double mixture filling, the sweet filling part is mung bean paste filling (or black bean paste filling) and crystal filling, and the salty filling part is shiitake mushrooms, shrimp, sausage, square fish, lotus seeds, chestnuts and marinated southern milk mane meat. Then wrap it in bamboo leaves and salted grass to form a hexagonal ball, put it in a pot and cook it. When eating, the bamboo leaves are unraveled, with edges and angles, crystal lubrication, sweet and salty.
It is just the local abbreviation of "bamboo shoot stir-fry" in Putian.
Bamboo shoots stir-fried koji strips, fresh bamboo shoots cut into strips, the kway teows are also cut into thin wires, slowly stir-fried until the kway teows are slightly red, and the aroma of bamboo shoots and rice of the kueh strips overflows at the same time, which is very tempting. Putian is rich in bamboo shoots, is the hometown of bamboo shoots, because bamboo shoots pay attention to freshness, the bamboo shoots played in the morning at noon and eat at night are two flavors, so putian local bamboo shoots enjoy the edge of the geographical advantages, both the best kway teow, but also the freshest bamboo shoots, very popular, in recent years, the city and even, Meizhou and other places of tourists flock to it.
Putian Kway Teow
The quality and taste of the kway teow depends on the ingredients and production process, the better the quality of rice and water, the better the taste of the kway teows produced, the finer grinding is better than the mechanical grinding method, and the "copper plate" is better than the "tin plate" when steaming.
The difference between the so-called "copper plate kway teow" and "tin plate kway teow strip" is that when the copper disc kway teow is made, the utensils will be taken out and injected into the rice milk and then put into the steamer basket, and then taken out again after steaming, while the "tin plate kway teow strips" are placed fixedly, each time the steamer is directly injected into the rice milk, and after steaming, the rice strips are directly removed from the stove. Of course, these tools are specially made, and as for the name, it may be due to the difference in the materials used in the original tools, and now all of them use tinplate or stainless steel.
Copper plate kway teows are usually more "hard pulp" than tin pan kway teows, and the rice flavor is stronger, and it is not easy to break when stir-fried.
Putian Town, Jiedong County, because of the address rongjiang delta plain lotus mountain junction, the confluence of mountains and rivers, mountain spring mountain pit nourished rice quality, clean water source is especially conducive to the quality of the kway teow, plus the production method for "copper plate method", so the local production of kway teow in the vicinity of the most famous, the most easy to use to make "fried kway teow".
A guide to eating Putian bamboo shoots
Transportation: After passing the Shanmei Expressway at the Putian entrance and exit, turn left, that is, Putian Town District, and there are many restaurants on the road between the highway entrance and the town government, and you can eat bamboo shoots. To the mountains there are some better environment of the mountain village, relatively far, foreign friends if no one to lead the way is not recommended, after all, eat the same things.
Putian bamboo shoots are not expensive, dozens of dollars is enough for several people to eat, generally come to the local large pieces of Doxi people will taste the local other local dishes at the same time, such as bamboo shoot dumplings, bamboo shoots old duck soup, mountain pit fish and shrimp, gold does not change fried sweet potato shreds, etc., there are many local restaurants, but not necessarily all delicious, not necessarily a large restaurant is delicious.
It is a famous traditional snack in Guangdong Province, named after the place of origin - Longjiang Town, County. Its delicious taste and tender sticky texture combined with the town's characteristic rice are combined into Longjiang pork foot rice, which is fat but not greasy, and the entrance is fragrant, which is deeply loved by the people of Guangdong.
In fact, Guangyue flavor Longjiang pork foot rice is popular not only because of its unique brine and tender sticky taste, but also because of its secret health care Chinese herbal medicine brine recipe (the brine contains: fragrant leaves, star anise, cinnamon, tangerine peel and other high-quality Chinese medicinal materials beneficial to health and health), pig's feet placed in the brine of these Chinese herbal medicines boiled not only taste delicious but also conducive to people's health and health.
Pig's foot itself has the effect of strengthening the waist, filling knees and whitening the skin, can be used to treat the kidney deficiency caused by the waist and knee soreness and skin pigmentation, skin color and other symptoms, for the regular limb fatigue around the body weakness foot cramps, limb numbness and other symptoms have a certain therapeutic effect, especially conducive to the young people's strong bones, so since ancient times pig's foot is very popular, and Longjiang people's unique understanding and creativity of pig's foot eating method, so that Longjiang pig's foot spread far and wide, deeply welcomed by people everywhere. There is roast duck in the north and Longjiang pig's foot in the south, and now Longjiang pig's foot rice has become a symbol and symbol of Guangdong.
Longjiang pig's foot rice history
According to legend, Longjiang pork knuckle rice has a history of more than 1,000 years. It is said that at first it was not called Longjiang pig's foot rice, but only pig's foot rice. It took years of research by a famous chef to create this dish that everyone loves. It is rumored that because the chef and boss are not short of money, the chef and boss uses high-priced sales methods to improve the fame and grade of himself and pig's feet rice. So even in the prosperous era of the Tang Dynasty, eating Longjiang pig's foot rice has become a "luxury enjoyment", and people will be proud of having eaten pig's foot rice. Later, the reason why it was renamed Longjiang Pig's Foot Rice is said to be that in the fourteenth year of Yuan He (819), Han Yu established education, built water conservancy, spread the advanced and developed agricultural civilization in the Central Plains, and also eliminated the crocodiles that everyone feared for the people of Chaozhou, so that the people could live and work in peace and contentment. In order to thank Han Yue for his contribution to the people of Chaozhou, the local wealthy merchants on behalf of the chaozhou people invited several well-known chefs in Guangdong to thank Han Yu. The founder of Longjiang Pork Foot Rice is one of its chefs. Han Yu greatly appreciated the marinated aroma and fat but not greasy taste of Longjiang pork foot rice. Since then, Longjiang pig's foot rice has become famous all over the world and has been well received by the people of Guangdong.
Longjiang pork foot rice making materials
400 g of pork knuckles, 8 slices of ginger, 2 tbsp soy sauce, 1 tsp salt, 1 tsp sugar, 1 tbsp corn starch, 1 tbsp chili pepper, peppercorns, star anise and a little green onion, and 1 tbsp wine.
Longjiang pork knuckle rice method
Method one
Burn all the pig hands you bought over fire, wash them with wire, cut them into the right size if you have enough time, you can not cut the whole thing, put it into a sand pot, add soy sauce, an appropriate amount of dark soy sauce (colored), and pack in spices, star anise, grass fruits, cinnamon, tangerine peel, fragrant leaves. Not too much spice, just an appropriate amount, add a little water. After the water is boiled, turn to a low heat and slow burn, and after a period of time, turn over to prevent sticking to the pan. If there is a material, add a bamboo woven pad to the bottom of the pot and it will not stick to the pan. Simmer directly until the meat is soft out of the pan.
Method two
First, meat treatment, pig's foot blood water needs to be fried in hot water, and then remove pig hair, other meat products refer to this method.
Second, halogenation: add brine packages to the steel pot
Brine pack preparation:
Broth 6 kg, salt 100 g, monosodium glutamate 50 g, chicken powder 20 g, pork bone marrow extract (Titian) 20 g, caramelized maltol (caramelized flavor) 10 g, licorice root 10 g, nutmeg 5 g, tangerine peel 5 g, star anise 3-5, southern ginger 10 g, lemongrass 5 g, coriander 3 g, peppercorns 5 g, dried chili peppers 4 pcs, rock sugar 50 g, red yeast powder 20 g, pork fat 250 g),
After boiling the water, put in the meat for brine, according to different meat parts of different brine time, and to have a fishy taste and no fishy taste separately marinated, and add broth.
Third, the broth is made, a certain proportion of water is added with raw materials such as barrel bones, boiled for 3 hours, and the broth is added to the brine in the second step.
Fourth, blending, adding different and secret ingredients in the brine to add flavor, flavor, color, etc.
Fifth, on the table, when a customer orders food, it is cut according to different meat products, poured with brine, and served with green vegetables.
Longjiang pork foot rice features
Fat but not greasy, the entrance is fragrant, refreshing and appetizing, feeling soft and rotten without slag, fat but not greasy, overflowing with aroma, gum cotton without staining teeth, reaching the realm of ablation of the mouth, the elbow rich gum and hoof tendons "intricate intricacies of tendons, bones, and flesh" are vividly and exquisitely reflected.