(Source: Lazy Cat Food Record, only do share learning, copyright belongs to the original author, hereby thank you, if there is infringement, contact to delete)
Unlike other ordinary kueh products in Chaozhou, xia rice gives people the feeling of being used to "eat smart", not to "eat full". This feeling is all because the materials used in the rice are very exquisite, and it must be matched with fine craftsmanship, and the final product is a small and small appearance, which makes people have such an illusion.
As a traditional Teochew snack, in the past Chaozhou cuisine feast, it was often used as a table snack, and now in the chaozhou restaurant restaurants, there are "late rice" in the breakfast recipes, especially in the summer morning, there are more snackers, because the summer human body is prone to dry fire, the fresh shoots in the rice are few but the most refreshing, accompanied by the aroma of meat diced shrimp and rice, one grain slowly tasting, is really an irresistible delicacy.
It is said that the supper rice in Chaozhou originated from the "roast sale" in the north. In the past, in the northern region, there was a kind of snack filled with meat and covered with flour, which was mostly sold by small stall vendors on the street. Due to the cold weather in the north, these stall vendors put it in a small cage when selling this kind of snack, and the stove is constantly warming it, so this small snack is called "burnt sale". Later, the snack "burnt sale" was transplanted to the south, and some places called it by pronunciation, and there were many different names with similar pronunciations, such as "roasted rice", "supper rice", "millet", etc., but in fact, they were all small snacks derived from "burnt sale".
The production process of the rice is very exquisite, first of all, the pork red meat is cut into diced meat, mixed with fresh bamboo shoots and shrimp minced, pepper, green onion beads, etc.; in addition, it is also mixed with about one-third of the weight of the red meat, diced white pork; mixed well and set aside as a filling. After that, flour and water are added to the eggs, kneaded and pressed into a dough repeatedly, then cut into thin pieces to make coarse noodles, the thick noodles are cut into fine particles, and finally rolled into palm-sized round dough pieces. Take a little filling and put it in the middle of the small dough piece, and then knead it into a barrel shape, the important point is that the upper edge of the "barrel shape" should be kneaded and tightened one by one, so that it does not escape or form. A rice is about 3.5 cm high and 2.5 cm wide, and it does not matter if it is slightly larger or slightly smaller, the key is that the specifications should be unified and look pleasing to the eye. Finally, the finished product is steamed in a small cage box, steamed for about 8 minutes, you can take it out and eat, and when you eat it, you will be dipped in Zhejiang vinegar, and the taste and texture will be more delicious.
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