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What are the flavors of rice dumplings

The flavors of rice dumplings: salted egg yolk meat dumplings, pork dumplings, yellow rice dumplings and so on.

1, salted egg yolk meat dumplings

Salted egg yolk meat dumplings are also most of the southerners especially love to eat a kind of dumplings. Salted egg yolk zongzi is with salted duck egg yolk and pork, glutinous rice together wrapped into a zongzi cooked and eaten. Every year at the Dragon Boat Festival most southerners will like to use salted egg yolks and pork, glutinous rice wrapped into dumplings and family members to eat together. Salted egg yolk and pork dumplings have the flavor of salted egg yolk and pork, very delicious.

2, pork dumplings

The same use of traditionally raised pork, and then with the "animal ginseng" reputation of the quail eggs, and "queen of the mushrooms," money mushrooms for the pairing, such a combination, really think about it, just start drooling, like, "I'm going to go to the bathroom," he said. Start drooling, like to eat dumplings friends, this one is also worth buying, soft and sticky through the thick meat flavor.

3, yellow rice dumplings

This selection of yellow sticky rice to wrap the dumplings sticky taste, sandwiched between dates, dumplings unique flavor, eating, generally according to the habits of the diners, accompanied by sugar, to increase the sweetness.

Types of rice dumplings:

1, Beijing Pai: the representative varieties of northern rice dumplings, Beijing rice dumplings are larger, for the diagonal quadrangular or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, still accustomed to eating rhubarb rice dumplings. Sticky and fragrant, distinctive flavor, Beijing dumplings are mostly filled with red dates, bean paste, a few also use dried fruit as filling.

2, Guangdong faction: the representative varieties of the southern zongzi, Guangdong zongzi and Beijing zongzi, on the contrary, smaller, chic shape, square front, the back of a sharp corner of the bulge, like a cone. Winter leaves wrapped with glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork and lotus seeds, is the traditional practice of wrapped rice dumplings, rich materials filled with taste satisfaction.

3, Sichuan School: Sichuan people are addicted to spicy, so the dumplings also have sweet and spicy points, Sichuan's spicy rice dumplings, due to the production of sophisticated, complex technology, its taste is of course unique, so it has become one of Sichuan's famous snacks passed down through the ages. Its method is the first glutinous rice, red beans soaked for 5 to 6 hours, the water will be poured out, into the pepper, Sichuan salt, monosodium glutamate and a little bacon, wrapped in zongzi leaves into about 60 grams of a four-cornered zongzi. When cooked and eaten, they are spicy and have a unique flavor.