Friedvermicelli is a special snack in Dajing Town, Yueqing. Everyone likes to eat Friedvermicelli in Yandang Mountain, but the taste in Dajing Town is more authentic, especially when fried with dried noodles in the mountains. Big iron pots, lard, earth duck eggs ... The famous Dajing Friedvermicelli was achieved. Red shrimp, green celery, golden eggs. The dried vermicelli should be fried with sufficient toughness, lard should completely penetrate into the dried vermicelli, and the fragrance of vegetables, seafood and eggs should be fully mixed together, so that it will be fragrant and fresh, giving off a cordial peasant atmosphere.
Dajing, Yandang dried powder is just ordinary dried powder. It is a test of Friedvermicelli people's "kung fu" to fry ordinary dried powder into such an unusual taste, because this process can be said to be basically achieved by shaking.
When frying, first boil the water, put the dried vermicelli in hot water for a while, then immediately scoop it up, and put it in an open container made of bamboo paste to soften it for later use (soaking it in cold water is also acceptable, but the degree of the dried vermicelli should be grasped). Then put a piece of lard in the hot iron pot, pour the dried vermicelli into the iron pot after the lard melts, hold chopsticks in one hand and a shovel for cooking in the other, and constantly pick up the dried vermicelli to a height of 3-4 cm and shake it off, so as to make the dried vermicelli independent and not stick together. In the process of "shaking", sprinkle a little cooking wine and water from time to time. After about ten minutes, the dried vermicelli is golden yellow and "quite independent". At this time, add the scrambled eggs that have been fried in advance, as well as the ingredients such as golden bamboo shoots (you can choose water bamboo instead of golden bamboo shoots in summer), celery, shredded lean meat, white shrimp and shrimp, and continue to shake off the dried powder. At this time, the fragrance is scattered, and the seasoning can be added to the pot after three or five minutes.
eating zongzi is a tradition in our country. Residents in Dajing and Yandang in the north of Yueqing like to eat zongzi, especially sweet potato zongzi with unique local flavor.
They used green rice dumplings collected from deep mountains and cut palm leaves for binding rice dumplings, which have been soaked in water for several days. After the rice dumplings and palm leaves are soaked and washed, they should be cooked in a pot to remove the odor. Glutinous rice and ingredients should also be picked, soaked and washed. Aunt and sister-in-law have great skill in wrapping zongzi, which is very technical. The zongzi should not be wrapped too tightly or too loosely. If it is too tight, it will be difficult to cook thoroughly, and the sticky rice will appear hard inside. If it is cooked for a long time, the four corners will burst. If it's too loose, the zongzi will boil away, so it's tender and not delicious. Tied dumplings are also very particular, so it is necessary to tie a special knot. This knot is difficult to untie, and the more you cook it, the tighter it will be, otherwise the dumplings will be scattered when the rope is boiled. After wrapping, put it in a big pot, fill it with water, burn it with a big tree stump or hard wood, boil it with strong fire first, and then simmer it slowly. Take a look at the lid of the pot every once in a while. If the water burns less, add water to the pot. The family sat around the stove, watching the new year and cooking zongzi. It's late at night, the zongzi is cooked, and the children are already asleep. There are many shapes and types of zongzi. Ordinary zongzi have four corners, and some zongzi are thick and long, like a pillow, which is commonly called "pillow zongzi". In addition, there are small horn dumplings for children to play with. In addition to all the white dumplings wrapped in glutinous rice, there are meat dumplings, bean dumplings, red jujube dumplings, ham dumplings and so on. There is also a kind of rice dumplings with unique flavor, and its preparation method is also very special. It is to burn rice stalks into ash, pour water to get ash juice, and after clarification, mix glutinous rice to make rice dumplings, which are sallow in color, delicious and not bad for a long time. In fact, this is a kind of home-made "alkaline rice dumplings".
It is rare for farmers to wrap rice dumplings with glutinous rice. They often mix a lot of broad beans, cowpeas and red beans into glutinous rice to make bean dumplings, and more often mix a lot of fresh sweet potatoes to make unique sweet potato dumplings.
in the sweet potato harvest season, choose a big sweet potato with smooth skin and no scars, and hide it in the kitchen ash hall or the firewood barn, or in some places in the mud hole in the Chaoyang ridge on the mountain. Take it out, wash and peel it, cut it into shreds, chop it into fine grains the size of rice grains, then mix a small amount of washed glutinous rice, and pick up two large zongzi and wrap it. Sweet potato dumplings are particularly large, and they shrink after being cooked, and they are rich in water and not sticky, so it is particularly difficult to package. Fresh sweet potatoes have been saccharified for a long time, so sweet potato dumplings are soft, waxy and sweet, and delicious.
sweet potato zongzi is actually a festival for poor families in rural areas in the past. Later, despite the continuous improvement of living standards, sweet potato dumplings are still a traditional food in this area.
Zongzi is usually eaten during the Spring Festival, not during the Dragon Boat Festival.