Inventory of Guangdong "dumplings gang", you like to eat which one?

It's almost time for the Dragon Boat Festival, you are still in the Dragon Boat Festival to eat what zongzi troubles? Dumplings have appeared as early as the Spring and Autumn period, initially used to worship ancestors and gods. By the Jin Dynasty, zongzi became the Dragon Boat Festival food. The Guangdong dumplings are divided into many different types, and there are differences in practice around the world. Kamei catering I summarized the types and origins of Guangdong zongzi practice for you on the eve of the Dragon Boat Festival.

1, Shantou gardenia kuihou

gardenia kuihou, also known as gardenia dumplings, its appearance is very similar to the Chaoshan sweet kuihou, are made of glutinous rice paste whole cage drawer cooking into a round chunk, in the shape of a little bit like the common zongzi, but it is really a kind of zongzi.

Authentic gardenia dumplings, must add two herbs: yellow gardenia. You have to crush the gardenia and soak it, then filter out the residue to retain the yellow liquid; white bushel ginger, which has the effect of activating the blood to dispel the wind, detoxifying and killing insects. The cattail ginger should be burned into ash first, then also add water and filter the residue to take the liquid waiting for use. Next to these two kinds of medicinal liquid and glutinous rice powder become thin paste, then in the steamer basket steamed. Made gardenia kuey teow crystal orange bright, sticky soft attractive. Eat by no means can use the knife, use the yarn to pull to cut into a small piece of a small piece of, hold in the blue and white porcelain plate, use the sugar to dip to stick to enjoy slowly.

2, Shantou Ma Ma Palace zongzi ball

Shantou Ma Ma Palace zongzi ball is undoubtedly a very special kind of zongzi. Shantou Ma Ma Palace dumplings, with the help of A-Ma's belief in the spirit of light, from an ordinary festival food, into a suitable for the four seasons to enjoy the uncommon food.

3, Chaoshan double-cooking zongzi ball

Chaoshan zongzi unique, and a called "double-cooking" zongzi in Chaoshan the most famous, "double-cooking" zongzi's main features in the filling, a zongzi filling, one-third of the sweet filling and three molecule two of the salty filling. The main characteristic of "double-cooked" zongzi is the filling. Sweet filling is mainly crystal filling, black bean paste filling or red bean paste filling and sweet glutinous rice; salty filling is mainly salted egg nuts, shrimp, mushrooms, Chinese sausage, shark's fin preserved, lotus seeds, chestnuts, and pork. A dumpling to show both salty and sweet flavors, it is necessary to salty and sweet fillings and together, but can not be stirred evenly. "Double cooking" zongzi bite, that is, sweet, and fragrant, by Shantou people and overseas Chaozhou people's favorite.

Teochew "double-cooked dumplings ball" pay more attention to "color, aroma, taste, shape". "Double cooking zongzi ball" with salty grass zongzi ball tied very tightly, *** have four corners, one of the corner of the longest, the corner of the bamboo leaves to open, will reveal the black mushrooms, white pork, red eggs, bean paste, shrimp, colorful, very nice.

4, Enping zongzi

Enping zongzi styles, including "four corners of the zongzi", "double dragon corner" and "single dragon corner". "Four corner zongzi" is mainly used for food, and "single dragon corner" and "double dragon corner" is for children to play, Dragon Boat Festival day, the children carry zongzi to the river to wash! "Dragon boat water", it is said to be able to read smart.

5, Hakka dumplings

Hakka dumplings unique flavor. It can be divided into sweet, salty, white, alkaline 4 kinds according to taste. Sweet rice dumplings mostly vegetarian dumplings, salty rice dumplings mostly meat dumplings, white rice dumplings are mostly made of pure glutinous rice, alkaline rice dumplings are in glutinous rice with an appropriate amount of ash filtered into the plant alkali juice, with the old yellow Ruo leaf wrapped and cooked and become, its color light yellow crystal, its taste elegant and unique, refreshing and tasty, dipped in honey or osmanthus sugar to eat, and sweet and fine and cool.

Hakka dumplings are rich in variety. It can be divided according to the material white water dumplings, fruit dumplings, bean dumplings and meat dumplings 4 kinds. Hakka rice dumplings in various shapes. It is roughly three-cornered, four-cornered cone, pagoda-shaped, pillow-shaped, scale-shaped, rhombus-shaped, bamboo tube, etc., to show the Hakka people's aesthetic orientation and joie de vivre.

The Hakka dumplings are well-made. It is mostly wrapped and tied with green Ruo leaves and palm leaves. Before the package, green Ruo leaves and palm leaf silk need to soak in well water for two days, and then fish up and put the pot to cook a meal effort, and then fish up and cut off the head and tail part of the hard stalks. Parcel bundling zongzi also have know-how, bean paste zongzi should not be too tight, so as to avoid glutinous rice particles mixed into the bean paste, resulting in the phenomenon of clamping; meat zongzi such as pork paste or fat as filling, that is, need to loosen moderately, such as lean meat as filling, need to be tied up as appropriate. Cooking dumplings should also pay attention to the fire, dumplings into the pot, with a fierce fire to boil water, and then slowly simmer with a warm fire for a number of hours.

More food information, you can pay attention to: Kai Mei catering! Let's see you in the comments section!