Ninghua, Fujian, the ancestral home of the Hakka, has fresh and refreshing yusheng, unique siomai, and fragrant chive buns.

Ninghua leek buns, also known as "rice buns", are a Hakka creation imitating northern dumplings.

Leek buns come with "stuffing". Southerners generally don't use stuffing when eating vegetables. Only pasta has a close relationship with stuffing. Stuffing with stuffing was originally a creation of the Central Plains people.

It can be seen that leek buns have inherited and developed the pasta-making techniques of Central Plains. It is a unique delicacy made by Hakka people using different techniques.

Ninghua leek buns are shaped like dumplings and use ordinary rice as the wrapping material of the "rice buns".

It is not easy to make the rice soft and tough like gluten, not sticky, not broken or rotten, and to knead it into a paper-thin wrapper by hand.

The preparation of leek wrappers is as follows: wash and soak the japonica rice, grind it with water into a thick rice slurry, put the rice slurry into a pot, stir it over a warm fire until it becomes a paste, then press it into shape, scoop it up and put it in

Let it cool in a dustpan, dip it in cooking oil with your hands and knead it repeatedly into a dough to make the foreskin material, then cover it with a clean wet hand towel to prevent the surface of the rice dough from hardening.

The making of the stuffing is even more particular. The so-called "leek buns", as the name suggests, means that the stuffing contains mostly leeks.

Leeks have a certain season. In the cold winter months, they are damaged by frost and snow and do not grow well. The leeks after the beginning of spring are the first stubble of leeks. They must be cut off and allowed to germinate for the second or third crop. This is around the time of the Qingming Festival and the growth of leeks.

The leeks are green and delicious, tender and delicious, which is the best material for making leek buns.

In addition, the winter bamboo shoots in the mountains are almost gone at this time, and the spring bamboo shoots are sprouting. The tender, white and crisp diced bamboo shoots are used as condiments, which tastes unique.

At this time, the mustard greens are about to bloom. Peeling and cutting the heads of the mustard greens is also an indispensable good ingredient. Then sprinkle with diced pork, mushrooms, dried shrimps, etc., add some cooking oil and stir-fry together to form the filling.

Once the wrapper and stuffing are ready, start wrapping.

First, pinch out a ball of millet as big as your thumb, roll it into a small ball in the palm of your hand, then pat it into thin rice noodles, wrap it with the prepared filling, wrap it into a dumpling-like pattern, and arrange it closely on a bed of wet gauze.

In a steamer, place it in a pot and steam for more than ten minutes until the foreskin is no longer sticky to your hands.

Steamed leek buns, the wrapper is crystal clear and the filling is vaguely visible. The fragrance is fragrant and tempting.

Take a sip of the mellow and refreshing Hakka wine and eat a delicious leek bun, which will leave you with a special flavor in your heart.

(Lian Yundong) Information source: Fujian Provincial People's Government (No pictures yet, welcome to provide.