Yizizhi is one of the traditional Hakka snacks in Dapu County, Meizhou City, Guangdong Province, with a history of more than 300 years. It is native to Baihou, Fenglang and Huliao towns, of which Baihou's Yizi is the most famous. After the end of the Ming Dynasty, the Yizizhi made by Tai Po has become well-known in Pujing, and the production area has gradually expanded to the whole county.
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01
History
Yi Zi Ling is milky white, with a unique shape, shaped like a tea cup, and is tightly wrapped around it. The name is also interesting. Legend has it that in the Ming Dynasty, there was a family in a certain place in Tai Po, only mother and son, the mother's name was Aunt Song, with her son Agen, and her life was very hard. When Agen was 18 years old, he learned to practice a good martial art with his master, and later followed his master to Zheng Chenggong's command, and crossed the ocean to Taiwan to drive out the Dutch invaders. Aunt Song missed her son, and every Mid-Autumn Festival, she made her son's favorite food, placed it under the moon, burned incense and prayed. Autumn came to spring, and unconsciously after 30 years, my son did not come back. During the Mid-Autumn Festival of that year, just as Aunt Song was praying under the moon, her son Agen suddenly returned, mother and son met, sorrow and joy intersected, Agen took the yizi from the white-haired old woman's hand and celebrated the reunion. Hence the name.
02
Specialty ingredients
Yizi rice flour is used as a flour skin, kneaded until soft and tough, divided into small balls, sprinkled with an appropriate amount of corn starch, pressed into a skin; special filling, generally with beautiful meat slices, squid shreds, dried tofu, garlic white, shiitake mushrooms, shrimp and other raw materials, plus an appropriate amount of cooking oil and soy sauce, simmer until cooked thoroughly, and then wrap the filling into the skin, tied into a square three-dimensional shape, wrapped with clean leaves, coated with cooking oil, put in a steamer basket, steamed with a fierce fire, plus condiments, you can eat, its taste is unique. Made from glutinous rice, it has a sticky and chewy taste.
The outer wrapped banana leaves are dried and set aside after picking, steamed and softened when used, and peanut oil is applied to the banana leaves to prevent the reishi from sticking to the banana leaves.
03
Preparation method
The production method of Yi Zi Ling is divided into two steps. The first is to use glutinous rice as a skin. Grind the glutinous rice into a powder (pay attention to the first soaking of glutinous rice, mix with water and glutinous rice into a powder paste, put into a cloth bag, squeeze with stones, until the slurry water is pressed dry, the skin made by this method is particularly soft), when stirring, add a little brine to the glutinous rice flour, and rub it with boiling hot water until it is soft and tough, and then knead it into small balls, sprinkle with an appropriate amount of raw flour, and roll it into a standard skin with a small wooden stick or wine bottle.
The second is to make the stuffing inside. Generally, beautiful meat slices, dried tofu, shredded squid, shiitake mushrooms, dried shrimp, garlic white, black fungus, etc. are used as raw materials, plus an appropriate amount of lard and soy sauce, and cooked in a pot until cooked thoroughly. Then wrap the filling in the skin, tie it into a square shape, wrap it in banana leaves, put it in a steamer basket and steam for 30 to 40 minutes, then cook it. Its taste is fragrant, the taste is smooth, delicious and delicious.
After the reform and opening up in 1978, the people's living standards have been continuously improved, and the inheritance of national food culture has also been continuously enhanced. In addition to festive festivals, where the completion of the project is held and the reception of guests and returned overseas Chinese, Hong Kong, Macao and Taiwan compatriots and other banquets, the famous points of remembrance will be served to the guests to taste, won the praise of overseas Chinese at home and abroad.
Source | Internet
Edit | Yue Ming