<h1 class="pgc-h-arrow-right" data-track="1" > Teochew Institute of Gastronomy - Tangyuan Twin Brothers "Duck Mother Twist"</h1>
Teochew delicacy duck mother twist
SWEET FOOD
Give you a bowl of sweet honey
01
The origin of the duck mother twist
Duck mother twist
Like a white female duck floating on the surface of the water, the mother duck twists
Duck mother twist is a special snack in the Chaoshan region of Guangdong Province, which belongs to Chaozhou cuisine; this dish is one of the festive food customs of Chaoshan and is a kind of glutinous rice flour made of tangyuan with filling; duck mother twist was originally named glutinous rice tangyuan, and later changed to duck mother twist. The mother duck twist has a variety of fillings (mung beans, red beans, taro puree) and comes in a variety of shapes, some round and some oval. Regarding the origin of the name of the duck mother twist, there are two interpretations, one is that this tangyuan used to be as large as a duck egg, and the duck egg Teochew dialect is also called duck mother egg, so it is called duck mother twist; the other is that this tangyuan is cooked and floats on the water, such as the white female duck floating on the water, so it is called duck mother twist.
02
Preparation method
Mother duck twist with sesame filling
Peanut stuffed duck twist
Different stuffed duck mother twists
There are four kinds of fillings in the duck mother twist, namely mung bean paste, red bean paste, taro puree, sesame sugar, and each filling is about 15 grams. The mother duck is twisted and boiled in sugar water until it floats to the surface and cooks. Traditionally sell duck mother twist three grains per bowl, each grain of filling is different, in order to distinguish the difference between each filling, when wrapping, different fillings of the duck twist shape is different, such as the shape is slightly round, some slightly pointed, etc., each has a mark.
03
Production steps
Six steps to make a sweet duck twist
Add glutinous rice flour to an appropriate amount of warm water and knead into a ball
Take one-fifth of the glutinous rice balls and cook them (the glutinous rice balls made by this method are expandable, not easy to dry and not easy to break)
Add the cooked glutinous rice balls to the raw glutinous rice balls (too wet and add an appropriate amount of flour and knead evenly)
Divide the glutinous rice balls into 20g pieces and the filling into 12 g pieces
According to the method of wrapping tangyuan, the difference is that it is not necessary to collect the tiger's mouth, and directly rub the tip
Bring the water to a boil in a pot with sugar, put the mother duck twist and cook until it floats for a minute
04
Introduction to the origins
According to legend, in the Song Dynasty, there was a custom of eating tangyuan at home during the Lantern Festival, taking its meaning of peace and auspiciousness and family reunion. Qing Dynasty gouache tangyuan with water powder as a soup ball, slippery and abnormal, with pine walnuts, lard, sugar as the filling, or tender meat to remove the tendons and shreds, add green onion late autumn oil can also be. The preparation method of gouache: soak glutinous rice in water for a day and night, grind it with water, use a cloth to hold it, pressurize it under the cloth to remove its residue, and take the fine powder to dry for later. This method has been circulating.
05
Signboard recommended
At present, the duck mother twist made by Hu Rongquan, a traditional famous shop at the end of Taiping Road in Chaozhou City, is the most authentic.
Hu Rongquan's "duck mother twist" is Guangzhou, and the large (mizhi) rake of the guest genus < tide called luotang (mizhi) > wrapped with sweet filling. In the past, there was a surnamed Zheng Mingshou in Hu Rongquan's shop, and the "duck mother twist" he made was white, flexible and sweet. Wang Wenmo soaked the fine glutinous rice, grinded it into a pulp with stone grinding, and then poured the powder into a cloth bag with a sparse texture, let it drip out a drop of water, and at a certain time, the pulp powder was preserved with appropriate moisture, and then poured out and kneaded hard until it was soft and tough, and then made into a small wine glass-like (Mizhi) rake, wrapped in refined black, mung bean paste, taro mud or crystal (winter melon book, fragrant yellow slices) sweet filling, kneaded into a grain larger than the lychee fruit "duck mother twist", put into the sugar soup and cooked, four grains per bowl, with sweet soup Come to the store on winter nights and summer days, come to it a bowl, not too sweet, not too full. Teochew people like it a lot.
Due to the passage of time, Hu Rongquan's former famous player has left in old age, and the shop has also changed to a cake, but there are still several stalls selling sweet soup in Chaocheng, "duck mother twist", a stall in the following city, and customers think that it has a more flavor of the past.
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