[Warm Mushroom Steamed Buns] (also known as steamed buns) Warm mushrooms, scientifically known as rattlesnake grass, also known as Buddha's ear, grow in the fields in early spring. They are warm in nature and sweet in taste. After being picked in early spring, they are washed and dried. They are fragrant and can reduce phlegm.
It has the effect of relieving cough and strengthening the kidneys and tendons.
Taining folk people make warm mushroom buns every year on the "Spring Society" day to worship the land god and pray for a good harvest.
Relatives and friends from far and near come to taste each other, and this custom has been passed down to this day.
Warm mushroom buns can be divided into buns and glutinous rice buns due to different production methods.
In rural areas such as Longhu, Huangcuo, and Sandi in Taining, it is popular to make steamed rice dumplings. Packed rice dumplings are made from crushed warm mushroom powder and cooked rice (60% glutinous rice, 40% edible rice), pounded into pieces, and cut into pieces.
, knead it into a tube shape, put the stuffing (fried with bacon, mushrooms, fresh bamboo shoots, dried shrimps, scallion seeds, and peppers and other condiments), close the two sides and steam them until cooked.
In other villages, it is popular to make warm mushroom buns. First, soak rice and glutinous rice, add freshly picked warm mushrooms, grind them into rice paste, put them into a cloth bag, smash off the excess water, and cook them into a paste in a hot pot.
, then knead the dough into a small piece, make it into a pot shape, fill it with stuffing, seal it, put it in a steamer and steam it to make warm mushroom buns. Ratgrass grows on riverbanks, hillsides, and corners of the land, especially around the Qingming Festival.
prosperous.
You can also call it the Qingming dish. It has a good temper and doesn't remember any differences.
A name is just a code name. Aren't emperor and beggar just a title?
The function is only to distinguish someone A from someone B.
Qingming vegetables are spread all over the riverside and get along well with Imperata, iron fiber grass and pen grass.
It first arched out of the ground bit by bit, like isolated islands in the ocean.
The leaves stretched out little by little, and the stems advanced section by section, finally spreading like a prairie fire.
Qingming vegetables are covered with downy hairs and are as smooth as silk.
The small yellow flowers are gathered into a group, like a group of chattering little girls, crowded behind the door, looking out curiously.
It is difficult for Qingming vegetables to grow smoothly, and the young leaves are pinched before they stretch out, making them a filling dish.
Pinch off the tender tips and sprout more branches.
Therefore, Qingming dishes are almost always prostrate on the ground, and one grass is a big sage.
The riverside is covered with Qingming vegetables, surrounded by green water, Parmao is covered with sandbars, and a thin green mist covers the riverbank, city and bridge.
The Qingming dishes are always covered with dew. Who says those crystal water drops are not magical crystal balls?
The beautiful legend and preparation method of Taining cuisine Jasper roll: the common name is "leek glutinous rice roll".
It is said that during the Northern Song Dynasty, Ye Zuqia, a native of Yi, came from a relatively wealthy family and was diligent and studious in his childhood. In order to avoid the hustle and bustle of the city, he lived in seclusion more than 100 miles away from the county seat when he was 16 years old. He devoted himself to studying Longquan Rock in Daofeng Mountain, which is now under the jurisdiction of Dabu Gang, Shaowu.
According to historical records, in the second year of Xining in the Northern Song Dynasty, when Ye Zu contacted Jinjing to attend the imperial examination, his mother made a jade scroll with leeks and rice as a farewell gift for him.
Ye Zuqia went to Beijing to win the top prize in high school. After he returned to his hometown, in order to repay his mother's kindness, he held a banquet of jasper rolls to entertain relatives and friends. From then on, "jasper rolls" became famous and became a snack that has been passed down for hundreds of years.
The preparation method of this flavor snack is not complicated, and the raw materials are pure rice and green leeks.
When making, soak the rice in water. After about two or three hours, chop the leeks into fine pieces. Mix the rice and leeks evenly. Use a refiner or stone mill to grind the rice into emerald green rice milk. Heat the iron over a high fire.
Pan, add oil, use a small spoon to pour the rice milk into the iron pan, spread it out and bake it into thin leek pancakes, then spread some oil on the pancake, put the fillings on it, roll it into a tube shape, because
The pizza is green in color and resembles jasper, so it is known as "jasper roll".
The fillings used to make this kind of jasper roll are very particular. Some use shredded mushrooms, shredded fresh bamboo shoots, shredded marinated pork, stir-fried with scallions, chili powder, gastroscope and sesame oil to make the fillings unique.
This kind of flavor snack, when eaten while hot, is soft and moist, salty and spicy, and has both color and flavor.
In the local flavor snack exhibition held in Sanming City in May 1991, Jasper Rolls ranked first.
Zhuangyuan Ci: Also called Nuomi Ci and Zhuangyuan Ci.
It is said that in the second year of Qingyuan in the Southern Song Dynasty, Zou Yinglong, a native of Yi, went to Beijing to take the exam. Every household in the village sent glutinous rice cakes to him to eat on the way and wished him a gold medal in advance.
On the way, Zou Yinglong was thirsty and drank a few mouthfuls of clear spring water. When he was hungry, he ate a few mouthfuls of glutinous rice cakes.
After a long journey to Kyoto, due to his outstanding talent and fluent answers in the palace examination, Emperor Ningzong personally endorsed him as the number one scholar.
When he presented the glutinous rice cakes he brought from his hometown to the emperor for tasting, even the emperor was full of praise and named him "Zhuangyuan Ci".
The raw materials are local rice with pure texture and transparent color, which is soaked in water for three or four hours, steamed over high fire, poured into a stone mortar, and two people use wooden pestles to pound it up and down in turn.
, beat the rice into a paste, then hold it up with your palms and throw it hard while it is hot. The whole glutinous rice cake will be completely placed in the dustpan prepared in advance. People waiting around to knead the glutinous rice cake will dip their hands in some oil and divide the glutinous rice cake into pieces.
Three or four small glutinous rice dumplings, then roll the small glutinous rice dumplings into mushroom shapes, squeeze out a ping pong ball-sized glutinous rice dumpling from between your thumb and forefinger, and throw it into a bowl with soybean flour, peanut flour, sesame seeds, sugar and other seasonings.
, keep rolling, when the white glutinous rice balls are covered with powder, the color of each glutinous rice cake turns into light yellow, moderately soft and tough, sweet and delicious.
If they are not to be eaten right away, do not dip them in powder, but place them neatly and let them dry slowly.
Dried glutinous rice cakes can be eaten in a variety of ways. In addition to being eaten by guests, they are also a good gift for relatives and friends.
Warm mushroom buns: Warm mushrooms, whose scientific name is Ratgrass, are also called Buddha's ears.