The winds are different in a hundred miles, and the customs are different in a thousand miles.

Every place has its own unique snacks.

The unique snacks in each place create a unique charm.

Today, I will introduce Pingtan’s snack - Xianshi Speaking of Xianshi, it also has an allusion!

Legend has it that in ancient Pingtan there was a villager who was wrongfully imprisoned, but the food his son sent him was eaten by the jailer.

Later, the villagers suggested that his son use sweet potato powder (commonly known as "sweet potato powder" locally) to make a skin, wrap it with meat and fish, and knead it into a ball before sending it out. As expected, the jailer refused to eat it. The old father who was in prison was finally able to eat a meal.

A delicious meal.

Since then, this kind of dumpling-shaped meatball unique to Pingtan folk was called "Xianshi" at that time, and it has been passed down from generation to generation by Pingtan people as a symbol of gratitude, filial piety and filial piety.

Xianshi is a snack that everyone in Pingtan can make and everyone is familiar with!

It is quite complicated to make salty rice. Whether it is the materials or the workmanship, it will be confusing for beginners.

The main raw material for the filling of salty rice is cabbage. Different fillings can also be added according to individual tastes, such as meat, shrimp, oysters, crab meat and other seafood.

When the ingredients are ready, you can cut the stuffing into cubes, pour it into the pot and stir-fry until cooked. In order to make the taste more delicious, you can also add some seasonings, such as salt, MSG, soy sauce, etc.

In addition, one of the most important ingredients must be prepared - sweet potato peel.

If you want to eat the pure taste of salty food, you have to make the sweet potato skin yourself. The sweet potato skin is made from steamed sweet potatoes, put them in a stone mortar, sprinkle some sweet potato powder, and mash them into a puree. The stickier the better.

Next, I started making salty shi!

Use your hands to roll the sweet potato skin into a ball, wrap the fried filling into the sweet potato skin, and seal it tightly.

One by one, a plate of salty rice was wrapped in a short time. Finally, I decided to steam the salty rice in a steamer.

Before steaming, smear a layer of oil on the steaming tray (this makes it easy to remove after steaming), put the salted fish on the steaming tray one by one, cover the pot and steam for eight minutes.

After a while, the fragrant salty rice came out of the pot.

When I opened the lid of the pot, a smell of aroma came out. The aroma of each salty stone was tempting and the color was like emerald. I couldn't wait to swallow this big plate. This delicious taste was irresistible!

Xianshi can not only be steamed but also boiled.

Then I will introduce another way to eat it, which is to cook salty rice.

To cook salty rice, first heat the pot to red, add a little peanut oil, and when the oil is hot, add a few slices of ginger. When the ginger becomes fragrant, add the prepared water.

The water will boil in about eight minutes. (We also need to prepare the wrapped salted rice and the salt, chicken essence, chopped green onion and other condiments to be used within these eight minutes.) Then we put the salted rice into the pot

medium, then cover and cook for ten minutes.

Watching the time pass by minute by second, I feel like I can't wait to see it through!

Seven minutes passed, and Xianshi, who was looking forward to death, was about to recover.

Open the lid of the pot, sprinkle some chopped green onion, add salt and chicken essence.

It won't take long to cook.

I looked at the delicious and refreshing salty rice in the bowl, and the joy in my heart could not be expressed in words!

Salty symbolizes reunion and joy.