Wrapped steaming is a traditional Han Chinese snack in Zhaoqing, known as the "King of Refreshments".
Zhaoqing wrapped steaming and people are familiar with the "Dragon Boat Dumpling" but there is a clear difference. The general rice dumplings are mostly wrapped in mangrove leaves, in the form of twisted quadrangles or long strips, while the Zhaoqing wrapping and steaming is wrapped with local winter leaves and water weeds, which are pillow-shaped or Egyptian pyramid-shaped.
Zhaoqing wrapped steaming ·
Strong rustic taste
Historical allusions
Zhaoqing people's steaming system began in the Qin Dynasty, when Qin Shi Huang was in power, the heavy donations were extremely heavy, and the labor force was numerous. At that time, in order to facilitate the work in the field, farmers used leaves to wrap rice and cook it, which could be carried with them as dry food, which was the earliest steaming. Another theory is that during the Qin and Han conquests of Lingnan, it was set up for garrisons to carry fresh cooked food that could be eaten at any time.
By the Han Dynasty, the urban and rural residents of Zhaoqing had the custom of wrapping steaming and rice dumplings during the Spring Festival and Dragon Boat Festival, which has been followed to this day. Nowadays, Zhaoqing wrapped steaming has become a well-known traditional product in vernacular speaking places, and as an indispensable gift for visiting relatives during the Spring Festival, it means abundant food and clothing and good luck in the coming year. It can be seen that Zhaoqing steaming is different from Zongzi, it is not used to commemorate Qu Yuan, but an auspicious food that people hope to live a prosperous life.
Zhaoqing wrapped and steamed, more like the shape of Bao Gong Iron Fist.
The history books record that they were once offered tribute, and the Southern Qi book says: The emperor was very fond of "I can't eat this inexhaustibly, but four pieces can be broken, and the rest of the right to eat that night"
Wrapped steamed incense Qing Dynasty poet Wang Shizhen "Chinese New Year's Eve thick smoke cage Zi Mo, family dust wrapped steamed incense.".
The characteristic of Zhaoqing steaming is wrapped in large winter leaves, which is not only fragrant, but also fresh, and the big winter leaves are also specialties of Zhaoqing.
"Winter leaf" is a plant species unique to Zhaoqing on the Tropic of Cancer
Color green, leaf fragrance, antiseptic, containing natural preserved chlorophyll, wrapped in winter leaves, tender and sweet
The taste of Zhaoqing wrapped steaming Zhaoqing wrapped steaming eating method is quite distinctive, usually after the steaming steaming is taken out of the pot, the winter leaves are unwrapped, and the five corners of the steaming are eaten first (parents let the children eat it, because the legend says that children can grow up quickly when eating the steamed corner), and then use chopsticks to mix the steamed glutinous rice layer mung bean layer and the filling well while tasting it can reflect the original taste of the steaming, the sweet and soft sticky is endlessly evocative, and the taste is good.
Folk favorite food is still freshly baked "open oven wrapped steaming", without adding any spices, directly eat.
Freshly baked and steamed, the long-boiled winter leaves have turned dark green, and the surface layer of glutinous rice absorbs the chlorophyll of the winter leaves, revealing a transparent light green.
The fragrance of winter leaves mixed with glutinous rice and mung beans is mouth-watering, and its taste is sweet and soft, and the teeth and cheeks remain fragrant after eating. In 2009, "Zhaoqing Wrapping and Steaming Technique" was included in the list of provincial intangible cultural heritage! Below, the tourist jun takes you to know how Zhaoqing wrapped steaming is made.
First of all, let's talk about the leaves used to wrap the steamed rice dumplings - winter leaves, which are specialties of Zhaoqing, generally collected and dried, and then steamed at high temperatures until the aroma of the leaves is cooked, and then washed with water for later use.
The main raw material of steamed rice is glutinous rice, which needs to be soaked for a period of time, washed many times, and the sand and impurities inside are scooped out.
Before the formal package, whether it is glutinous rice or peeled mung beans, add a certain proportion of peanut oil and ingredients to the blender and stir thoroughly.
Zhaoqing wrapping and steaming continues the tradition of hand-wrapping, on the work table, a skilled worker can pack more than 1,000 a day with sufficient raw materials.
Traditional steaming is to glutinous rice, peeled mung beans, high-grade pork as raw materials, wrapped with Zhaoqing special winter leaves, the main raw materials glutinous rice, mung beans and fat pork ratio mastery in 10:6:4, wrapped uncooked steaming generally weighs about 0.5 kg, of course, weight and size are also other specifications.
Wrapping and steaming needs to pay attention to a certain order, generally 6 pieces of winter leaves are placed in the shaping mold, the feeding order is glutinous rice, mung beans, fat pork, mung beans, glutinous rice, so that glutinous rice wraps mung beans, and then wraps fatty pork together, when cooking, the meat aroma will penetrate outward, so that the whole zongzi aroma is fragrant.
Zhaoqing wrapped steaming is famous in Lingnan, is a large rice dumpling wrapped with local unique winter leaves and aquatic weeds, so it is called wrapped steamed dumplings. Unlike the general rice dumplings, which are wrapped in bamboo leaves and have a four-sided triangle, the steamed rice dumplings are pillow-shaped or four-cornered mountain buns.
The packaged semi-finished products should be placed in the steaming oven and steamed over high heat for more than 8 hours, and a large amount of boiling water is added while steaming until the glutinous rice, mung beans and fat pork are completely melted.
After the steamed rice dumplings are cooled, they enter the final packaging link, at which time, the workers will first put the rice dumplings into vacuum bags.
After the vacuum high-pressure sterilization technology treatment, the original difficult to preserve the steaming at room temperature for three months, so that customers in distant places can also taste the fresh taste, quality assurance of rice dumplings.
Some of the graphics are provided by the Guangdong Channel of the People's Network
Finally, the cooked dumplings tightly wrapped in vacuum bags will be put on a gorgeous coat with various parameter information printed on it, and they can be packed and sold.
The Dragon Boat Festival is coming, try the steaming, that is the taste of hometown!