Chapter 60 glutinous rice family

When I was in elementary school, I had a labor class, and the teacher taught me how to make wontons and zongzi.Wontons can be stuffed, folded, and folded, but zongzi is much more complicated. The left hand forms a tube to surround the leaves, and the right hand scoops them up. Repeatedly failed, I gnashed my teeth with hatred.At that time, I only felt that the glutinous rice was sticky and longer than the rice at home, which was very troublesome.Later, when I talked with friends in the north, I said that I was very yearning to make zongzi with glutinous rice: "I can get rid of the entanglement of glutinous rice!" Later, I realized that glutinous rice is equal to glutinous rice, and I just shook my head and sighed.

When I was a child, I ate glutinous rice porridge cooked by my parents. I didn't feel much.At that time, the tongue was undeveloped, and the so-called rich fragrance of glutinous rice could not be felt. It only felt sticky and soft, which was not very strong.Zongzi is my favorite.The meat in the meat dumplings is thoroughly steamed, and they are fragrant and fragrant, and the glutinous rice is also delicious. Of course, the cold meat dumplings are extremely unpalatable, and there is often the extravagant impulse to discard the body after eating the meat filling.Red bean zongzi or white zongzi are usually eaten with sugar.It’s just that this stuff clogs the intestines and stomach. Later, Sun Dasheng gave King Zhu Zi the "Ujin Pill" of pot ash + horse urine, which cleared the king's stagnation, and poured down a glutinous rice ball. It is enough.

Although I am a southerner, I am generally a warrior who eats intestines and likes to eat heavy meat.Now that I think about it, I can't appreciate the beauty of glutinous rice porridge, mostly because the glutinous rice porridge accompanied by side dishes is eaten by Mrs. Li's delicate intestines, and it has a mild and elegant taste, and it is too late to taste them all.But as a Jiangnan native, rice balls are always grown from snacks to big ones.There are only a few kinds of glutinous rice balls in my hometown. Usually, glutinous rice is wrapped tightly with fried dough sticks, and the inner layer is filled with sugar. If it is newly kneaded, it will be glutinous on the outside and crispy on the inside. It is sweet and salty. It is very good with soy milk. A cold and bitter school day.When I went to Shanghai, I saw some unique glutinous rice balls, such as some with meat floss and some with ham sausage. Later, when I came back to my hometown, I occasionally asked, "Are you adding anything else besides fried dough sticks?" Kind of! Everything else is ××××!"——The last word is Wuxi dialect, and it is suspected to be "half sheep and three hangs" when transliterated into Mandarin, which roughly means unscrupulous, unreliable, and deviant.It can be seen that street food has its own principles and cannot be changed easily.

I don't like glutinous rice very much, but glutinous rice is just right for making dim sum.Because glutinous rice itself is sticky and slippery, and has an unrepeatable "glutinous" taste, while fried dough sticks are glutinous and crispy, and the realm is full, and glutinous rice is good at absorbing flavors, so the fragrance of white glutinous rice is faint like a beautiful woman in the water. It is really fragrant like a snail girl with gravy and the like.Needless to say, the glutinous rice dumpling in the south of the Yangtze River is probably an extension of it.There is the so-called "pork heart siu mai". I have eaten fresh shrimp, beef and other siu mai in Guangdong, egg siu mai in Nanjing, and beef and mutton siu mai in Beijing, but I always think glutinous rice siu mai is slightly better.Originally, siu mai was a small dish with a heavy taste. You have seen three diced glutinous rice siu mai in Nanjing, Suzhou, Yangzhou, and Shanghai. The siu mai is different—bamboo shoots, dried tofu, pork, beef—but it is still mainly glutinous rice with thin skin. The stuffing is glutinous, with all kinds of crispy or tough diced pieces sandwiched in it. The taste is very changeable, and it is good for soup and tea.In comparison, other siu mai are more refined than refined.

A friend in Zhejiang heard that I don’t like glutinous rice, so she said that there is black rice in her hometown, which is made of some kind of tree sap mixed with glutinous rice.I ate it once in a restaurant later, but some meat, shellfish, etc. were added to the rice, which became a mixed stewed rice, and I didn't have the chance to appreciate the so-called "extreme fragrance". Among the glutinous rice products, Wuhan bean curd is a thing that people dream about. Since my visit to Wuhan, I have bought Hongshan vegetable sprouts and hot dry noodles, but every time I go to a restaurant in Wuhan, I always have to order bean curd.The beauty of the bean curd is naturally as its name suggests. The fried bean curd is crispy, and the stuffing such as peas, mustard, diced meat, shrimp, etc. is gorgeous and changeable, and the glutinous rice is what carries all these.The glutinous rice is crispy with bean skin and the filling is smoked. Its taste is crisp and melted, which complements the yellow and white bean skin.

Regarding glutinous rice, the best example is glutinous rice chicken.Yu Ru glutinous rice duck, glutinous rice steamed pork ribs, etc. are all the same: steamed after wrapping the glutinous rice, the tender nature of the glutinous rice in the dense white steam is fully revealed.People from Jiangnan are all-pervasive, and the holes of the lotus root are also used to stuff glutinous rice. After steaming, add sweet-scented osmanthus to become sweet-scented osmanthus lotus root, which tastes like a god. Glutinous rice powder has excellent stickiness. It is said that Zhu Yuanzhang used glutinous rice flour as the adhesive for the city wall, softness can overcome rigidity.Our family loves to use glutinous rice flour rice cakes as Chinese New Year snacks. It is buried in porridge and cooked thoroughly. It is not afraid of being boiled anyway. It is used to make ribs, and the ribs juice is more fragrant and smooth. It is glutinous rice cakes used to save dim sum. Feel free to knead all will do.

If so, Nuomi is a good-tempered girl.It has a faint and long-lasting aroma. It is good for making snacks, and it is wonderful for stuffing and stuffing. It can be used to wrap anything and steam or fry. It can absorb the flavor obediently.But glutinous rice is not the kind that only absorbs but does not pay.I have tried to make my own fermented rice four or five times. After the glutinous rice is cooked, add some wine medicine and keep it warm. After a while, the mellow aroma of glutinous rice will naturally attract you to open the jar.Chilled fermented glutinous rice is very addictive. When you eat spicy or greasy food until your eyes are bloodshot, a sip of fermented glutinous rice is as sweet as drinking ice and chewing snow.