If you want to eat sweet, add more (or all waxy) glutinous rice flour and sugar until it is cooked in the pot. When you eat it, you can cut it into pieces with scissors, and then sprinkle some sugar or peanuts to make it taste milder. Some people use flour (or add eggs) instead, and sprinkle some peanuts and sugar on the surface, roll them up, cut them into pieces and put them on a plate (if you want salty food, add salt and chopped green onion in advance, etc.). ), this is unique. Sugar ring is an important variety of fried powder fruit in Chinese New Year. It is also an essential fruit powder for Chinese New Year. Because of its round shape, which symbolizes the interlocking of reunion and family, it is favored by the public (some people interpret it as putting it with sugarcane during the New Year, which means "borrowing sugarcane to return it", so we can talk about it).
In addition, glutinous rice flour and indica rice flour are mixed, added with sugar, wet-rubbed, cut into small pieces, pressed into a special camphor wood mold for sugar rings (the mold is intaglio-carved into a flower-like shape), then the excess powder dough is cut off along the surface of the mold with a thin knife, and then the semi-finished product is taken out by tapping the back of the mold. After being semi-dry, put it in the oil pan and fry it until golden brown, and then take it out. To celebrate, some people add "Flower Rice Red" (a folk food stain) to the powder, which becomes a brown sugar circle. Zongzi is commonly known as steamed zongzi (steamed). Daojiao zongzi can be divided into two types: salty zongzi (or steamed zongzi) and grey zongzi. The most famous is salty zongzi, which is called Daojiao steamed zongzi for short.
Steamed dumplings should be eaten while they are hot (so it is best to heat them before eating), untie the leaves of jiaozi and cut them with a knife (the authentic way to eat them is to twist them with the original straw rope, which is more natural).
Grey zongzi is the general name of alkaline zongzi (in the past, alkali was extracted by rural indigenous methods, and the ash was separated into alkaline water by straw ash after soaking in water, so it was called grey zongzi). The practice is to use tasteless glutinous rice without stuffing. When eating, cut it and season it with syrup (honey is better). The glutinous rice balls soaked in alkaline water are refreshing and delicious, with unique flavor. Because the grey zongzi in Tai Su is white, most people will add red water soaked with sappan wood, or directly insert a small piece of sappan wood into the zongzi, which will turn into red-skinned grey zongzi or white-skinned red-hearted grey zongzi after being cooked (sappan wood is also written as wood, and its scientific name is to be determined).
There is also an ingenious grey zongzi: it is quite creative to make a pure and sweet grey zongzi with red bean paste, lotus seed paste and white sugar as stuffing. Wash and shred kimchi, stir-fry in oil for a while, add minced garlic and clam meat and stir-fry until juice is collected. Clam meat is refreshing and sweet, and it has a unique taste with different kinds of pickles. (Note: "Pickled vegetables" is a general term here, but there are actually several subdivisions: one is pickled with mustard, which is mainly sour and wet, and is called salted sauerkraut. Slice the stem and cut the leaves into filaments for later use; One is pickled with mustard greens, rakes, etc. Sun-dried to semi-dry, salty and slightly sour.
Generally cut into small particles for use; One is to cut the radish into small strips and pickle it, basically dry it for later use, and cut the fried clam meat into granules for later use; There is also a vegetable called kohlrabi, which is pickled and dried, and is also cut into granules or strips when fried with clams. ) The roast goose in Shuizhen Food City is delicious. After listening to the introduction of the chef in charge of roast goose, they made great efforts in selecting and roasting geese. The commonly used goose species for roast goose is the young goose which is one and a half months before and after Qingming Festival in spring and Double Ninth Festival in autumn. When they are three or four months old, they weigh about 7 kilograms. This kind of goose is called shed goose, which is pollution-free and has good meat quality.
When roasting a goose, use a unique secret recipe as a sauce, stuff it into the belly of the goose, tie it tightly with a rope and shake it evenly, wipe the goose with wheat sugar, and burn the stove with litchi wood. Hang the goose in the hot oven, put the iron wok under the oven to catch the goose oil, so as not to burn the goose, and barbecue for about 40 minutes on medium heat. After roasting, the roasted goose skin is crispy and smooth, with a touch of litchi fragrance, which makes people memorable. Daojiao meatball is the protagonist of Daojiao porridge, and it is also an indispensable dish for people who come to Daojiao for dinner (including locals who eat out)-steamed Daojiao meatball (or fish meatball, or steamed with a few pieces of shredded squid, which is more delicious).
Daojiao meatballs were born in 1960s, and the inventor (or family heiress) was called Ye Cheng. The master was originally a member of an amateur folk art team of an enterprise in Daojiao. He was called a drummer.
But because he can cook a good dish, he was transferred to the commune canteen as a chef. When he was a chef, the dishes changed every day and tasted very good. Tourists from the commune eat in the canteen, and everyone applauds them. Especially one of the meatballs is even more intriguing.
The practice is to choose the best pork belly (fat and thin, with some meat tendons) and beat it with two solid iron bars until it is completely paste. Add some squid whiskers, chopped green onion, salt and monosodium glutamate. Hold the meat sauce with your hands, let it come out from the crack of your thumb, arrange it to cook in a steamer, and a cage of delicious meatballs is born!