Nian Tuan is a kind of food made of steamed and mashed glutinous rice, which is very popular in southern China. It exists in Guizhou, Hunan, Hubei, Sichuan and Fujian provinces, among which Wuyishan is the most popular annual group.
August 24th is the ancient "rice birthday". At that time, Wudi residents used new glutinous rice and red beans as a group to cook and sacrifice stoves, which was the embryonic form of rice balls. In ancient times, women also ate jiaozi when they bound their feet, thinking that eating jiaozi could make their feet as soft as jiaozi and alleviate the pain of foot binding. There is also a poem dedicated to jiaozi and foot binding: "The rice is beautiful and balanced, and the residents in jiaozi have tasted new things. Have pity on the girls in Xiuge, and don't get caught up in trying on bow shoes. "
Second, the practice of homemade glutinous rice dumplings.
The method of making glutinous rice dumplings is very simple, that is, steaming and mashing glutinous rice, and then making them into meatballs, which can be eaten directly or fried before eating. Here's how to make glutinous rice dumplings at home:
1. Prepare glutinous rice, water, salt, flour and sesame.
2. Wash the glutinous rice, add water, steam it in the rice cooker, take it out after steaming, add a little salt, mix well while it is hot, and mash the mixed glutinous rice with a rolling pin or other tools.
3. Wipe your hands with a little flour, take the rice balls out of the basin, put them on the chopping board and round them, then cut them into several rice balls with similar sizes with a knife, knead them into circles and flatten them, and wrap them with sesame seeds.
4. jiaozi is ready. You can cook a big plate at a time and eat it directly. It tastes delicious and waxy, or you can fry both sides in oil for a while before eating, so it tastes better.