China's food culture is broad and profound, and the special foods of each region are different, and the eating habits will be different. There is such a flavor, both authentic street food and can be used as a daily food for the family. It is made of grain, shaped by plastic blocks, and is collectively referred to by southerners as "millet".
Rice dumplings are very famous characteristic traditional snacks, each place of the rice dumplings with their own unique taste to "out of the circle", Guizhou Qingzhen Huangcang, Sichuan has Luzhou Huangcang, its variety, bowl ear cake, bean sand nest, etc., the taste is changeable, but the taste is not related to each other. Although their methods are different, the main ingredients are glutinous rice and japonica rice.
This time, "Flavor Origin Guiyang" joined hands with the wisdom of old friends "Flavor Food Alliance" member Mei to integrate the kitchen and Yuejia set, and together they pursued the delicious and "contrived" delicacy - Huang Shu.
First of all, the soybeans should be washed and soaked for 3 days, after removing the hybridization and softening, grinding them into a paste-like slurry in half with the japonica rice, adding rock sugar mixed with the pulp, and mixing the syrup with the soybean rice milk and stirring. Grasping the amount of rock sugar and making it just right is the highest standard for flavoring yellow rice.
Grandma Li, who lives in Qingzhen, Guizhou, and her wife are old craftsmen who make traditional yellow rice dumplings, and whenever they have free time, they always make some for them to eat on weekdays, and sometimes as souvenirs for relatives and friends. The production process of Huangcang is not complicated, but it takes a long time.
Grandma Li always grasps every production opportunity, and before the mixed pulp is solidified, she immediately pours in the steamed glutinous rice and stirs it to fully mix the ingredients. The mixed rice balls need to be reshaped again, and this process sometimes requires the participation of a family. Take the mixed rice, beat it repeatedly with both hands, repeatedly compact it, and after the size is evenly formed into a ball, wrap it and bundle it with corn leaves. At this point, the initial production of Huang Cang is completed, and the next step is the process of patient waiting.
The preliminary yellow rice dumplings are placed in a steamer and after at least 17 hours of fermentation and cooking before they are finally made. Freshly cooked yellow rice, yellow and shiny throughout, showing a seductive caramel color inside and out, can be eaten directly. Sweet and sticky aromas steam through the hot and humid corn leaves, and you can smell a rich grain flavor from a distance. On the palate it is sticky, unusually firm and mouth-watering.
It is often eaten in a variety of ways, usually by cutting it into slices with thin threads, or steaming, boiling, frying, or roasting. I thought that the direct consumption of the yellow rice that had just come out of the pot was sticky enough, but the locals had a more extreme preference, such as putting a few pieces on the stove, charcoal roasting, the high temperature made the outer skin of the yellow rice more brittle, the internal toughness was improved again, the outside was tender and tender, the taste was fragrant and soft, and it was also healthy and nutritious, up to the eighty-year-old, down to the five-year-old dolls are very fond of.
The origin of the rice, perhaps from people's continuous expansion of the flavor of grain, now they are more like the colorful embellishment of life, sticky and sticky Qingzhen huangcang, while retaining the true flavor of the ingredients, but also wrapped in the strong family affection between people and people, especially for the wanderers who are wandering away on weekdays, evoking the feelings on the tip of the tongue, just eat a bite of authentic hometown delicacies.
As a member of the "Flavor Food Alliance", Mei's wisdom integrated kitchen and Yuejia set joined hands with "Flavor Origin • Guiyang" to extract the essence of Guiyang cuisine and reproduce them all in the Meiju app, showing Guiyang's unique cooking techniques and eating habits, and discovering infinite wisdom in ordinary cuisine.
We are obsessed with Guiyang, of course, not only because of the historic place of Huangshu la ~ Guiyang, there are all kinds of gourmet flavors, waiting for us to explore. At 12:00 noon on July 20th, we locked Tencent's self-made food documentary "Flavor Origin Guiyang" and tasted more guiyang stories with the wisdom integrated kitchen and Yuejia set of "flavor food alliance" members.