In the past, every household in the countryside of Fujian was equipped with wooden pestles, stone mortars and other tools for beating rice sticks, and every New Year's Festival, every family would play rice sticks. At this time, the children happily watched the adults playing with rice dumplings, until they saw the adults put the beaten rice dumplings in the basin and rolled them into balls, and the fragrant golden and transparent rice dumplings were really hungry, and they were eager to eat them immediately.
The prepared rice dumplings should be brought to the ancestors first, and burned with incense, and when the incense is burned, everyone can start eating the rice dumplings. Eating rice dumplings really takes a lot of effort, the rice dumplings are sticky and thick, can not be broken open to eat, partial countrymen like to eat large pieces of meat, drink wine, naturally also like to rub the rice balls into a giant, eat to have a taste, this bitter gentle and elegant city people, in the face of this giant rice balls, really want to eat and afraid of stickiness, more afraid of eating indecent people laughed. However, the chef thought of this, and refined the traditional rice dumplings into apple-sized small balls, but they can still be broken open and eaten, still without losing their original characteristics. However, if you want to taste the taste of rice dumplings, it is best to try eating large rice balls, accompanied by large pieces of pork and large bowls of shochu, to experience farm life.
Rice dumplings are a type of food made after steaming and mashing glutinous rice. It is made of cooked glutinous rice in a stone trough and pounded with a stone hammer or reed bamboo (due to local differences, some also use bamboo instead) to make a puree, generally this type of food can be called rice dumplings.
Dishes special
It is endemic in southern China. Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi, Shaanxi and other provinces and cities are the most prevalent, and the Huangchuan, Jiangxi Jiujiang, Fujian Wuyishan areas are the most prevalent, of which the practice of Wuzhou in Guangxi is the most special. There are also in southern Anhui, mainly during the Chongyang Festival, as a festival food for guests to taste. Rice dumplings are made of glutinous rice and potatoes as the main ingredients, soaked and steamed in a steamer basket, and then quickly placed in the stone mortar to be soft and flexible, while hot, the rice puree is made into a large or small ball, and the sesame stir-fried incense grinding powder mixed with white sugar (or soybean stir-fried incense grinding powder mixed with white sugar) is rolled in the plate, and it can be eaten. On the palate it is sweet. At present, street vendors mostly use their feet to pedal tricycles to sell, and the rice paste is packed in a special iron barrel with good thermal insulation performance, and the handle is shaken, and the rice paste is drilled out of the round hole. But whenever there is a happy event, the locals will make brown sugar mixed with rice dumplings to entertain guests to show good luck.
Ingredients ingredients
1. Prepare the materials
2、
Glutinous rice flour while warming water while stirring with chopsticks into a flocculent, and then kneading by hand into a smooth dough, note that it is warm water, so that the kneaded dough is not sticky to the hands at all, although the amount of water given, but do not add at one time, slowly add, can be kneaded into a smooth dough on the good
3: Knead the dough into round strips and divide evenly into 6 small portions
4: Knead each dough round and press flat
5. Make all the dough in turn
6: Stir the brown sugar with boiling water until melted, preferably sifted and set aside
Take brown sugar sticks, for example
Glutinous rice flour 80 g
Warm water 65 g
Brown sugar 30 g
Small half bowl of boiling water
A little cooking oil
Specifics
Wash and steam the glutinous rice.
Add yellow beeswax to the tea oil, heat and melt, and apply to the surface of tabletops, door panels, stone mortars, mallets and other utensils.
Put the glutinous rice into the stone mortar and pound it vigorously with a large T-shaped mallet. Glutinous rice is very sticky, usually two strong men come and "fight" one by one. In the winter, I have to sweat bare-chested.
After the glutinous rice is mashed into the mud, it is taken out and placed on the table, and the fist-sized rice ball is pulled out by the heat, flattened into a cake, and then pressed with a door plate weight, and when the glutinous rice is cold, it is formed.
It can be stored for a long time, if it is placed in a large water tank, soaked in water, and the water is changed regularly, it can be eaten until June and July.
The roasted rice dumplings can stick sugar, or the sugar is poured into the rice dumplings, and the heat in them dissolves the sugar into sugar water, at which time the rice dumplings are extremely sweet and fragrant. Sugar is a common white sugar, and if there are native brown sugar flakes, it is even better. You can also wrap the rice dumplings with tofu milk (Xiangxi called moldy tofu), thinly spread a layer, if there is kitchen equipment, the rice dumplings can also be fried in oil to eat, cut into pieces and cooked with sweet wine, each with its own flavor.
Regional characteristics
Review
People in most areas are accustomed to playing rice dumplings in the waxing moon; In the Hakka area of Meizhou, there are traditional festivals or family celebrations; People in Sichuan make it before the Mid-Autumn Festival, symbolizing harvest, festivity and reunion, and is a must-have for the Mid-Autumn Festival and mooncakes. In some places in Sichuan folk, osmanthus is added to the rice dumplings to make laurel fin dumplings, dipped in fried soybean noodles and white sugar to eat, the taste is quiet and elegant, sweet and refreshing, with a unique flavor. In other places, cooked red beans and other soy products are wrapped in hot rice dumplings, add an appropriate amount of table salt, cut into oval pieces and fried in cooked vegetable oil. People in Hubei are also accustomed to beating the rice dumplings in the waxing moon, cutting the rice dumplings into long strips for preservation, and then cutting them into slices when they are to be eaten.
Hakka
In Hakka areas such as Meizhou in Guangdong, Longyan in Fujian, and Sanming in Fujian, there is a custom of making rice dumplings every time there is a traditional festival or family celebration. The preparation method of rice is: take the high-grade glutinous grain, preferably the red grain glutinous with a thin and soft shell, and process it into white and pure glutinous rice. Soak the glutinous rice with water, steam the glutinous rice in a wooden bowl, put it into a stone mortar, and make it with a pestle mallet. Therefore, the Hakka people call it "Da Tang Tang". The sticky stick of the sticky stick cannot be stuck with a smooth wooden pestle. After pounding vigorously, it is made into a soup shape, and then it is made into a fin rice dumpling the size of an egg. Seasoning powder dipped in stir-fried rice, peanuts, sesame seeds, brown sugar and other condiments will taste soft and smooth, sweet and delicious. There is a saying in the Hakka countryside: "In the October Dynasty, the rice dumplings were burned." It is said that on the first day of the tenth month of the lunar calendar, every household makes rice dumplings steaming hot.
Fujian
In the Qing Dynasty ancient houses gathered in Fuzhou Bandong Town, the rice dumplings, is the local people with local high-quality glutinous rice through the blister, put into the rice steamed and poured into the stone mortar, one person with a wooden pestle scoop, one person flipped, a moment, straight to the rice viscous as mud, provoked continuously, folk commonly known as "mochi". Then put it in a basin, add sesame oil to moisten, rub it into pieces by hand, roll into balls, and put it in a bowl filled with fried and finely ground sesame seeds, peanuts, beans, and sugar. The taste is fragrant, sweet and delicious, soothing and stomach, eat more without getting greasy. The elaborate way to eat it is to knead the rice dumplings into balls and stir-fry them with slices of meat, vegetable stems, shiitake mushrooms, cuttlefish, garlic, peppers, etc., which is spicy and delicious, and is a good dish on the table.
Xinyang
Xinyang fin rice, for the traditional food of Xinyang, the main production areas are Shangcheng, Xinxian, Huangchuan, Guangshan and other places. "Kill pigs, make rice wine, beat rice dumplings, cured bacon." Playing sticks is a popular annual custom in Xinyang. For the Xinyang people, the symbolic significance of playing sticks is greater than the material significance. Playing rice dumplings is often "two plates opened at the same time" as the slaughtered pigs. Eating fresh pork, just fresh rice dumplings, that fresh energy can illuminate the whole year. Nowadays, the traditional customs of Xinyang are being lost.
Huangchuan mung beans are made of glutinous rice and mung beans as the main ingredients, steamed and pounded into a sticky paste, divided into small glutinous rice balls and then kneaded into thin slices, wrapped in cooked mung bean filling, made into oval semi-finished products, fried. The mung bean sticks in the newly oil pot are bright yellow in color, covered with oil bubbles on both sides, soft and sweet when eating, and the aftertaste after eating is endless, which is a good taste for breakfast.
Playing sticks is an old custom in the Jianghuai area. It was once one of the essential foods for every household in Xinyang. Years ago, every household played with rice, and relatives and neighbors came to help. Before beating the rice, soak the glutinous rice for two or three days and then steam it in a wooden steamer basket. "To prevent the steamer from boiling dry, add water to the steamer from time to time along the edge of the pot."
Take out the steamed glutinous rice and put it in the "ground nest", the "ground nest" is made of red stone, 80 cm square, the middle is cut into a semicircle, the men use jujube sticks to constantly pound the sticky rice in the nest, the glutinous rice is too sticky and laborious, often a group of men, while turning in a circle to pound while singing trumpet songs. When the glutinous rice is all dough and has no grains of rice and is very sticky, it is beaten well. Freshly beaten rice dumplings, steaming, smelling, soft, looking white, eating smooth and tender.
Pick up the whole ball of rice and put it on a large door panel, flatten it into a height of about 5 cm, and when the rice dumplings slowly become cold and hard, cut into pieces with a knife and soak them in fresh cold water in a clay pot or barrel. During the Spring Festival, you can fry, grill, soup, etc. to greet guests or eat them yourself.
Rice dumplings can be grilled, boiled, fried, fried, especially during the Spring Festival, friends and relatives visit, the best gift is to cook a bowl of poached egg sticks. If you wrap the rice dumplings with various fillings, fry them in oil, the flavor is more unique and delicious. The stuffed rice dumplings should not be stored for a long time, cut into pieces of rice dumplings for a long time to dry and crack, can be soaked with water, frequently change its water, can be stored for more than 3 months.
Guizhou
There are not many tourists in Na Ash Village, and you can learn to play rice dumplings at any one of them in the village. Locals say that if you want to make rice dumplings, the first day you have to soak the selected glutinous rice in a bucket with water, and when it is completely soaked, you will put it into a special steaming utensil - koshiki to steam. It is made of thick wood chips, usually about half a meter in diameter, wide and narrow, and a bamboo blade is placed in the lower part to form a spire-shaped bucket-shaped partition, which can make the rice not stain the water in the pot and facilitate the steam to enter.
The thick aroma of rice has begun to overflow from the kitchen continuously, and when it is steamed until it is nine minutes ripe, the pot is raised and the steamed sticky rice is poured into the stone mortar. It seems easy to play sticks, but it is really not easy to fight. In general, beginners' wooden sticks will either be stuck by glutinous rice and cannot be lifted, or they will "fight" with each other for a while, and it will not be long before they feel that their arms are soft and weak. The local villagers said that beating rice is actually a technical work, paying attention to fast, accurate, stable and fierce, so that the glutinous rice can be beaten evenly, beaten porcelain, and sticky and tough.
Hunan
Wrap the rice dumplings with large incense leaves produced by Dangben
1. Steamed glutinous rice into rice,
2: Beat the sticky rice with stone tools into a sticky shape.
3. The leaves of a large leafy plant with local specialties collected from the mountains, the size of both palms
4: Wash the leaves, wrap the sticky glutinous rice into the size of a single palm, and make it of rice.
5, placed in a cool place, can be stored for 15 days to 30 days or so. May be associated with the special action of the leaves.
6. When eating, soak the rice in water for a while, then bury it in the ash fire and take it out for 10 minutes.
At this time, the outer leaves are torn off, and the rice is soft and fragrant. Related to the scent of the leaves.
Xiangxi Tujia
The Tujia family is known as "twenty-eight, playing with rice". Playing glutinous rice sticky rice is a physical work with greater labor intensity, generally played by the later generations of men, two people standing against each other, rubbing first and then fighting, even if the ice and snow days also have to sweat. It is also very exquisite to make rice dumplings, sticking beeswax or tea oil by hand, rubbing first, and then pressing with hands or wooden boards, to be smooth and beautiful.
It can only be eaten in xiangxi in winter, and there are many ways to eat it. The most enjoyable way to eat is to roast rice dumplings, in winter Xiangxi is cold and humid, in order to make heat for warmth, most people will light a stove stove. The brazier is roasted on the charcoal of the brazier, which usually has an iron frame, and without it we use the fire tongs as a support. There seems to be a stubborn stick, and it is not easy to soften it. The process of roasting rice dumplings is the most testing of people's temperament, and people who are anxious cannot eat it. The rice sticks should be slowly roasted on a slightly extinguished charcoal fire, and the fire should not be too big, otherwise the outer skin should be charred, but the inside is hard. And keep turning the sides upside down so that both sides of it are evenly heated. The hot rice is not easy to deal with, the hot heat sticks to your fingers, and the hot people almost stop thinking about eating. But when I thought about the soft and sweet taste of the mouth, I had to give in. The rice dumplings gradually swelled under the fire, and the epidermis was slightly raised, and the rice dumplings like a large bun were finished. At this time, if the skin is broken, there will be a white gas rising, visible snow white inside, soft in the hand, and a sense of conquest rises in the heart. Don't be too anxious at this time, so as not to burn your tongue.
Yunnan
The fin is slightly larger, about 20cm in diameter, can be arbitrarily cut into small pieces, heated with charcoal, and then dipped in honey or put honey into the fin rice, you can also use brown sugar white sugar instead of honey, to eat faster, honey will change from solid to liquid, the fin will change from hot to hard.
Sichuan -- Playing rice dumplings are generally the Mid-Autumn Festival, Sichuan cool rice dumplings color and fragrance are good, glutinous soft and sweet, cool in the mouth, refreshing.
The steamed glutinous rice is introduced into a stone scoop, mashed with reed bamboo, sprinkled with a small amount of glutinous rice flour, and pressed into a large round cake while hot. Among them, the countryside is mostly roasted by fire, commonly known as roasted rice dumplings, which are very crispy.
The remaining excess rice can be left for later boiling with eggs or mash (also called sweet wine, rice wine made of glutinous rice) to eat, which is sweeter.
Preparation Method:
1: Wash the glutinous rice, soak it in warm water for two or three hours, control the dry water and put it into the rice bowl, steam it over high heat, and then put the cooked rice into the rocky reef nest. Scoop into sticks and cover them with a hot towel.
2: Mix sesame powder, honey osmanthus flowers, sugar and edible pink pigment to make sesame sugar. Then fry the soybeans and grind them into powder to set aside.
3. After the rice dumplings are placed on the board to cool, divide into two halves, and put the half on the board sprinkled with soybean flour, spread out and flatten into pieces, and evenly smear the "washing sand". Cut the other half into slices of about the same size and thickness, cover them, sprinkle sesame sugar on the noodles, and cut into pieces.
Guilin
The production process of rice dumplings is exquisite. After steaming the good glutinous rice, beat it with a pestle until the glutinous rice is fully melted, like a dough, and then take out the glutinous pulp to make a ball and put it into the steamer basket to steam. Water dumplings are more stuffed, such as bean paste, lotus paste, sesame osmanthus sugar, etc., the texture is delicate and flexible, white and crystalline, such as steaming when out of the cage, and then wrapped with a little sugar or cooked bean powder, it is delicious and fresh, and the taste is smooth and sweet. It is one of the famous snacks in Guilin