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Chaoshan rice rolls
Rice rolls is not a traditional food in Chaoshan, although rice rolls in Chaoshan is unforgettable now.

Rice rolls's predecessor was called "Hui Ji", which was named by the sixth ancestor Huineng. "Wisdom" is not the true colors of rice rolls. Rice rolls's original appearance was called "oily taste", which appeared in the Tang Dynasty. Later, Hui Neng and Huiji inadvertently changed. The changed oil tastes too thin, unlike the original one, which can only be shoveled back and then divided into pieces or not. In order to make this oil taste different from the original oil taste. This new oily cake is called' oily cake'. Later, Huiji further improved the oily cake, so Hui Neng monk simply named Huiji cake. At first, this product was only circulated in Longzhou (now luoding city, Guangdong). Because Huiji Restaurant originated from Dragon Palace Dojo, some local people also call it Dragon Palace Restaurant.

When and why did it change its name to rice rolls? They are all emperors who love Jiangnan. According to legend, Emperor Qianlong went down to the south of the Yangtze River and was bewitched by Ji Xiaolan, the minister, and went to Luoding to eat the dragon niche. After eating, I boasted and commented casually. This is not a snack, it's a bit like pig intestines. Let's call it rice rolls. Rice rolls's name was thus decided. When I first heard rice rolls when I was a child, I thought it was also food made from pig intestines. I was confused when I first ate it. This has nothing to do with pig intestines.

It is said that there are two kinds of rice rolls, one is Bula rice rolls, and rice rolls in Xiguan is the most famous. The other is a drawer-type rice rolls. Bra rice rolls is just a legend to me. I haven't eaten yet. I'll try it in Guangzhou sometime. Chaoshan rice rolls is a drawer. The special cabinet has several drawers, which can be put on the stove to steam the rice slurry in the drawers. When the rice paste is cooked, add the stuffing, steam it, shovel it into a roll and put it on a plate, then pour the sauce. The fillings in each store are different, and there are roughly three flavors, seafood, pork and beef. Seafood-flavored fillings are the most abundant, including oysters, shrimps, eggs, bean sprouts and vegetables. Needless to say, the taste of pork, pork with eggs and bean sprouts or vegetables. Beef doesn't need other ingredients to improve its taste, so the taste of beef is the simplest, mostly just beef and vegetables.

This sauce is also varied, each showing its magic power. The main ingredients of soy sauce are soy sauce and peanut oil. There are many supporting roles, such as peanut butter, sesame sauce, sand tea sauce and dried radish. In Chaoshan area, there is a saying that a country in .......... has an accent, and the taste is probably the same. Running to the next town will taste a little different. When I eat now, I like to mix some Chili sauce with the sauce poured by the store. The "bad habit" after coming back from Tibet used to be done only occasionally, but now it is basically mixed with every dish.

I love rice rolls in front of Jinshi Middle School. The best taste is not his sauce or stuffing, but rice rolls skin. The rice paste steamed by his family in rice rolls was ground by a traditional stone mill. I wonder if it is true. That layer of rice rolls skin is delicate, smooth and tough, which is different from other corn flour or other ingredients and has a rice flavor. Ordering a plate of rice rolls plus skin was a habit formed at that time. Said he would run more than ten kilometers just for a plate of rice rolls.

I miss rice rolls at the entrance of Tianjin Middle School, and perhaps I care more about myself in the simplest and most carefree days.

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