Rice dumplings and rice flowers are rice delicacies made by people of all ethnic groups in Baise during the Spring Festival.
Spring Festival is the most grand and lively festival in the traditional festivals of the Chinese nation. It is like a colorful bridge, between the end of the year and the beginning of the year, it is the end of the old year, the beginning of the new year, the review and inventory of the old year, the outlook and hope of the new year. At this time, people always have to make some delicious food in the festive atmosphere of family reunion, and taste and enjoy it calmly. Rice dumplings and rice flowers are made in this atmosphere.
The first is the rice dumplings. Every Spring Festival, no matter what the urban and rural areas, no matter what ethnic group, the rice dumplings must be a family bag, every household to do, indispensable. There is a folk saying cloud: "There is a chicken party for the feast, and no rice dumplings are not mature." According to the meaning of this saying, if there is no rice dumpling at the Time of the New Year, the year will be equal to the white.
Spring Festival rice dumplings
The Spring Festival rice dumplings are rich in materials and the production process is also very complicated. The main raw materials required are glutinous rice, pork (mainly fatty meat), chestnuts, mung beans, grass fruits, etc., as well as rice dumpling leaves and glutinous grain grass. It is a perennial herbaceous leaf specially grown for the purpose of wrapping rice dumplings, with slender petioles, broad leaves, and oval shape, turquoise smooth and very tough. Glutinous grain grass is a threshed glutinous grain ear straw, which is used to tie rice dumplings.
Before the rice dumplings, the chestnut and mung bean raw materials should be crushed into small pieces, and soaked in water one day in advance until soaked until they were soaked until they were soft; pork is required to be cut into long pieces of meat about four inches long, about one inch wide and half an inch thick, cut well and put into a hot iron pot, add fine salt and grass fruit powder to stir-fry, so that salt and grass fruit powder stick together on the meat pieces; glutinous rice should also be mixed with a small amount of fine salt and stirred evenly. When everything is ready to stop, the rice dumplings can be wrapped.
The wrapping method of the Spring Festival rice dumplings should be wrapped into a pillow shape, fat and fat, which is both rich and blessed, and some people call it "pillow dumplings". Pork, chestnuts, mung beans and other raw materials are wrapped in the heart of the rice dumplings and become the essence of the whole rice dumplings. After wrapping, use glutinous grain grass to tie together one by one, generally five to seven times, must be firmly tied, in order to ensure that it will not crack and break when cooking.
Wrapped rice dumplings
Large rice dumplings are large and small, there is no necessary rule, and the weight of the general package is about half a kilogram, which is not small and easy to cook. Some people wrap up half and two pounds, such as the rice dumplings of the Han people in the five counties in the northwest, which looks atmospheric. Some people, in order to invite relatives and friends to taste together and increase the festive atmosphere, wrap rice dumplings to weigh seven or eight pounds, such as some Zhuang people in Jingxi and Pingguo. The whole zongzi is like a round and chubby little piglet. Such rice dumplings are not only "the weight of the dumplings", top-notch cuisine, but also full of strong family and friendship.
The time for the people of all ethnic groups in Baise to make rice dumplings is generally the twenty-ninth day of the Waxing Moon, and on this day, one foot of the Spring Festival has already stepped into the threshold. The rice dumplings are first wrapped during the day and then cooked at night. The reason why it is only cooked at night is that the pot stove is not idle during the day, which is the actual reason; second, Zongzi, as one of the important offerings of the ancestors during the Spring Festival, requires that the ancestors be offered steaming hot at the same time when they give incense to the ancestors early in the morning of the Chinese New Year's Eve, and if the rice dumplings are out of the pot on the first day, they may not wait for this time, and the disobedient children and grandchildren can't wait for this time to taste it before the ancestors in the underworld. It is said that the patriarchs will be very unhappy in this way.
The work of wrapping and boiling rice dumplings is usually done by women. It is easy to cook rice dumplings, and it takes about five to six hours to cook a pot of rice dumplings. Late at night, everyone in the family is asleep, and the women have to wait by the fire or stove, adding firewood and adding fire from time to time, and turning over the rice dumplings in the pot from time to time. When the rice dumplings are cooked until about nine years old, the women can anneal the fire and go to bed to rest. The next day it was Chinese New Year's Eve, and before dawn the women got up again, re-lit the fire, and finally boiled the rice dumplings. This method of cooking rice dumplings is called "rest" cooking method in the folk. Cooked rice dumplings pay attention to the consistency of the inside and outside cooked thoroughly, this cooking method is the same as simmering pork, "rest" when the hot soup in the pot slowly penetrates into the heart of the rice dumplings, and then cooked can make the rice dumplings from the inside to the outside at the same time, so that it is more fragrant and sweeter.
It was dawn, and both feet of the Spring Festival had stepped into the threshold. As the first delicacy to welcome the Spring Festival, the rice dumplings are out of the pot. Naturally, it is necessary to first enshrine the ancestors before tasting and enjoying. Put the rice dumplings to be enjoyed on the plate, untie the glutinous grain grass, peel off the rice dumpling leaves, and then use the toughness of the glutinous grain grass to cut the rice dumplings horizontally into pieces. As the heat wafts up, the fragrance is overflowing. This aroma is a thick aroma formed by the combination of meat, sticky, chestnut and grass and fruit aromas. The fat pork wrapped in the heart of the rice dumpling has long been cooked soft and rotten like button meat, and the entrance to the food is melted; the chestnuts, mung beans, etc. wrapped next to the meat pieces, under the soaking of lard, in addition to their own sweetness, there is also the sweetness of the pork; the glutinous rice is cooked softly, inseparable from the rice grains, the food is tender and sweet, sticky but not greasy, but also with a unique fragrance of the rice dumpling leaves.
In the Spring Festival rice dumplings, there is a kind of rice dumplings, called black rice dumplings, which are popular among Zhuang people such as the five counties in the northwest and Youjiang District. The method of making black rice dumplings is the same as that of ordinary rice dumplings, except that there is one more process in the production process: dyeing glutinous rice black. To dye black glutinous rice, you should have glutinous grass or sesame stalks, burn the glutinous grain grass or sesame stalks into black embers, put the black embers and glutinous rice together, and put them into a wooden mortar to carefully dye for a while. After scooping, the white glutinous rice turns black. Rice dumplings made of blackened glutinous rice are gray-black, so they are called black rice dumplings.
Black rice dumplings contain a certain alkaline, not easy to acid and deteriorate, can be retained for a long time. When you want to eat it after it is cold, put it back in the pot and add water to heat it up. It can also be cut horizontally into a finger-thick rice dumpling slice, fried yellow with tea oil, called "fried rice dumplings", which is crispy and sweet and has a unique flavor.
Black rice dumplings in Longlin Autonomous County, has become a local flavor of the famous food, throughout the year long people to make and supply, all restaurants, restaurants as a local specialty food to operate, very popular with customers. In November 2000, Longlin Black Dumplings swept the Guangxi Tourism Food Festival and won the gold medal at the festival.
Longlin black rice dumplings
Rice blossoms are also the favorite delicacies of all ethnic groups in Baise during the Spring Festival.
There are several kinds of rice flowers, such as glutinous rice flowers, bud rice flowers, sorghum rice flowers, etc., of which glutinous rice flowers are the mainstay.
The food that all ethnic groups in Baise love to make during the Spring Festival - rice flowers
The process of making glutinous rice flowers is also very complicated. First of all, the grains are full and complete glutinous rice, and soaked in clean water; second, the brewed glutinous rice is mixed with the chaff mixed with a small amount of tea oil in a 2:1 ratio, and put into the steaming bucket to steam; third, the steamed glutinous rice is dried to about 80%, flattened with scooping, dusting the grain skin, and then drying, preserving, called "flat rice".
In the month before the Spring Festival, people make flat rice early. In the Spring Festival, to make rice flowers, then take it out, add tea oil and mix well, and then cover it with a wet towel for a while, called "hair". Once ready, scoop a small spoonful at a time and sauté in a hot iron pot. As soon as the flat rice entered the hot iron pot, it quickly crackled and exploded, like popcorn beans. In less than a minute, a spoonful of flat rice is all fried into popcorn with white flowers.
Stir-fried popcorn, the method is different everywhere, and some places are fried with black sand. Put the black sand into the iron pot and fry it, and then put the flat rice into it and fry it together, with the help of the hot heat of the black sand, make the flat rice explode bigger, faster and more uniformly, and after all the explosions, then sift it out with a sieve.
The final process is to wrap the rice flowers. First use the rice barrel one barrel at a time to measure the stir-fried rice, according to the proportion of three or two brown sugar in each cylinder, put the sugar flakes into the pot and add water to boil into syrup, then remove the pot head, pour the popcorn into the syrup while hot and mix well, and then pull it into a touch, spread and compact, condense and cool and cut into tofu block-sized blocks, called "rice blossom blocks". Some people directly from the pot mixed syrup rice balls into an orange-sized ball, called "rice balls". Glutinous rice blossoms do just that.
Taste the glutinous rice blossoms, which can be enjoyed directly, bite, chew, crunch, crunch, crisp, fragrant, sweet. You can also drink it with boiling water into a rice flower tea. During the Spring Festival, rice flower tea is a good product for hospitality and a good medicine for antidote. Relatives and friends came to visit the door, and a bowl of steaming rice tea was brought to the front, which was the most basic etiquette of the people of various ethnic groups in Baise. A drunk person, a bowl of rice flower tea rushed down, the wine is half dissolved. Glutinous rice flowers are also a good gift during the Spring Festival.
The production process of bud grain rice flowers and sorghum rice flowers is relatively simple, the bud grain rice flowers and sorghum rice flowers are fried, mixed with syrup, and the viscous clumps of the syrup can be used to form a ball. Tasting these two kinds of rice flowers is generally a direct product and cannot be drunk as a rice flower tea. Compared with glutinous rice flowers, these two kinds of rice flowers appear coarser, but they are also equally fragrant and crispy.
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