Sanhe rice dumplings are a traditional snack in Feixi County, Hefei City, Anhui Province. Sanhe rice dumplings are made from indica rice flour to make dumpling skin, stuffed with pork belly and other spices, and fried in oil. The color is golden, the skin is slightly crispy, and the filling is delicious. In November 2016, Sanhe Rice Dumplings won the China Gold Medal Tourism Snack Award.
Gastronomic History:
Rice dumplings, this Three Rivers tradition has a long history early. The reason why Sanhe rice dumplings became famous was also closely related to Chen Yucheng, a young general of the Taiping Heavenly Kingdom. According to legend, in 1858, Chen Yucheng led the Taiping Army to a decisive battle with the Xiang Army, an important force of the Qing Dynasty at that time, at Sanhe, and achieved the famous "Three Rivers Victory" in history.
During the Sanhe period, Chen Yucheng's army was strict in military discipline and loved the people, and everywhere he went, Qiu did not commit any crimes. In the most arduous days of the Taiping Army's battle, every household in Sanhe sent food and drink to the Taiping Army soldiers, including the "Three Rivers Rice Dumplings" loved by the Taiping Army soldiers.
Later, along with the footsteps of Chen Yucheng and the generals of the Taiping Army, they traveled all over the north and south of the Jiangnan River, and the reputation of "Three Rivers Rice Dumplings" was also spread to all over the place.
Gourmet Production:
Ingredients - rice noodles, white rice shrimp, tofu, diced meat
steps:
1. Filling: wash the white rice shrimp, cut the size of the soybeans with dried tofu, put the wok on the high heat, put the cooked oil and heat it, first pour the diced meat into the stir-fry, then add the dried tofu, minced green onion, soy sauce, salt, monosodium glutamate and stir-fry, slowly pour in the diluted starch, stop stirring, boil to become the filling.
2. Skin making: Put the pot on medium heat, add salted rice noodles, fry until about 60C, add a little water, stir well, and cook out of the pot. Place the dough on a board to cool slightly, knead thoroughly, make several doughs weighing about 65 grams, knead the dough into a circle, and press the dough into a dough with a knife that is 10 cm in diameter and 1.7 mm thick. Forming: Left hand skin, wrapped in filling, kneaded into the shape of a dumpling to form a raw blank.
3. Frying: Put the iron pot on the high heat, add rapeseed oil, burn until it is 70% hot, add the dumpling raw blank, fry until it is golden brown, switch to medium heat and fry for about 5 minutes, and then the pot is ready. Food features: just out of the pot of rice dumplings, a little hot mouth, the outer layer of dumpling skin is crispy and crispy, the inner layer of dumpling skin is soft and tender, the filling has a unique umami taste, the taste is very good.