empty glutinous rice balls

hollow glutinous rice balls (kōng xīn tāng yuán) explanation: refers to something that has a false name but no actual profit. Source: Mao Dun's "September 18th Anniversary": "Washington may come to 'anniversary': reaffirm the Nine-Nation Treaty, and give hollow glutinous rice balls to the high-ranking Chinese." Example: Ye Shengtao's "Foreign Flags": "He waited for a long time, Finally I had some~. "Synonym: flashy antonym: genuine

Glutinous rice liqueur and hollow glutinous rice balls Author: Anonymous Article source: Original clicks on this site: 42 Update time: 2009-8-17

Glutinous rice liqueur is a favorite snack of Jinggang people. When making it, crush the liqueur medicine and put it into the glutinous rice. Tie the rice tightly and keep it at a moderate temperature. After 24 hours, the fragrance will overflow. Sweet wine is generated. Sweet wine can be eaten immediately, or you can add red dates, lychees, longan, etc. to make sweet wine eggs, sweet wine boiled eggs, sweet wine glutinous rice balls, etc. The taste is mellow and sweet. Local women are accustomed to using sweet wine to entertain guests during festivals to show their appreciation. hospitality. If you want to get a stronger wine flavor when making sweet wine, there are two methods: Prolong the fermentation time of sweet wine appropriately, such as leaving it at a specified temperature for 24 hours, which can be longer; or add sweet wine koji during the production process Put a little yeast, but the amount must be small.

In the past, the hollow glutinous rice balls and sweet wine-filled eggs at Yisheng Pavilion on the one-legged hanging building on the Xiangjiang River were the most famous. There is a ferry terminal from Tongguan to Jinggang under the stilted building, and all the passengers who get on and off the ferry admire its name. First, he would go to Yisheng Pavilion to eat a bowl of hollow glutinous rice balls and eggs with sweet wine, and then happily go to the street to do errands.

Yishengguan’s hollow glutinous rice balls are also made of glutinous rice, but it must be Liuyang glutinous rice. Liuyang glutinous rice has good stickiness and can be ground into very fine rice flour. If inferior quality is used, the glutinous rice balls will rarely be “hollow” . Making hollow glutinous rice balls is all done by hand. Break off a small bowl of wet glutinous rice flour and roll it into a small ball. Then press a groove on the ball with your fingers and gently pick it up to make it "hollow". Then roll it into a ball. A small round ball, this requires skills. Even if laymen make glutinous rice balls according to this method, they are often still hard to be hollow after being cooked. Then put the prepared hollow glutinous rice balls into the boiling water pot. When the glutinous rice balls float to the surface, lower the temperature and let the glutinous rice balls float on the water, then pick them up when eating. In the past, Yi Sheng Guan had a large water pot with floating hollow glutinous rice balls. One pot of glutinous rice balls could serve hundreds of diners! The glutinous rice balls can actually float on warm water for a whole day without rotting or falling apart, which was praised as a unique skill by people at the time. The hollow glutinous rice balls are served in cooked glutinous rice liqueur. The sweetness of the glutinous rice liqueur is naturally sweet and has a slightly alcoholic flavor. The tender hollow glutinous rice balls and glutinous rice liqueur are delicious when eaten together.

The sweet soup used to make the eggs is cooked with glutinous rice liqueur. Yi Sheng Guan makes their own liqueur, and the liqueur is "older" than ordinary liqueur. However, the alcohol content of the sweet wine that is too tender does not meet the requirements for washing the eggs, so the fishy smell of the eggs is rarely washed away by the alcohol. You need to control the time when brewing the eggs. Cook the sweet wine until it is about 90% cooked. If the temperature is too high, the egg blossoms will become shallow, and if the temperature is too low, the egg blossoms will become darker. Only when the temperature is just right, will the yellow egg blossoms float to the surface. Add a spoonful of sugar and serve. Yi Sheng Guan's sweet wine-cooked egg is slightly sweet and fresh, and the aroma of the wine is tangy, making you feel slightly drunk after eating it.