Jinzhai specialties

Many people want to eat the local specialties when they go to a region, because no matter what kind of food it is, the local taste is the most authentic and tastes better than that of other regions. The Jinzhai region naturally has its own unique local food. For example, glutinous rice, although it is not a very complicated food, does require certain skills when making it.

step

1. Crush the leaves of the black rice tree in a stone mortar, put them into a jar, add 2500 grams of cold water, soak for 24 hours, and when the water turns dark yellow, filter it with gauze to make black rice leaf water. Take 600 grams of glutinous rice and put it into the black leaf water, soak it for 12 hours, and when the rice grains turn light black, take them out and drain the water.

2. Slice the tofu into 1 cm thick slices, fry in oil until golden brown and float up, then remove from the pan and cut into dices as big as soybeans. Pork and duck meat are also cut into soybean-sized cubes.

3. Place the pot on high heat, add 75 grams of rapeseed oil and heat it, add diced tofu, diced meat, and diced duck and stir-fry until cooked, then add soy sauce, chopped green onion, chopped ginger and 750 grams of water and bring to a boil, add MSG, thicken with starch and when it becomes a paste, serve as filling.

4. Add 200 grams of glutinous rice to the polished japonica rice, wash it clean, dry it, grind it into fine powder, sieve it, add appropriate amount of boiling water, mix well, let it cool, and knead it into dough. Wash the remaining glutinous rice, soak it in cold water for about 10 minutes, pick it up and drain it, use a mortar and stone mortar to make rice flour, mix it into the dough, mix it evenly, knead it thoroughly, and roll it into strips. Pick it into 100 dough pieces weighing 35 grams each, press it into dough skins, wrap the fillings, and make it into round raw dough. Dip the raw dough in water, roll it in the black rice to coat it with the black rice, steam it until cooked and take it out.

Materials

5000 grams of glutinous rice, 2500 grams of pork belly, 50 grams of sugar, 100 grams of soy sauce, 50 grams of salt, 25 grams of red bean curd juice, 50 grams of residue powder, 25 grams each of chopped green onion and chopped ginger.

feature

It is moist, soft and glutinous, and tastes delicious and salty. Teach you how to make steamed rice with pork in xiaolongbao. How to make steamed rice with pork in xiaolongbao. 1. Wash the glutinous rice, put it in a basin, add clean water and soak it for 8-12 hours, then take it out, rinse it with clean water and drain it. Place a clean cloth in the steamer, pour in the glutinous rice, and steam it over high heat for about 20 minutes until cooked. Take it out and spread it out on the chopping board to let it cool.

2. Scrape and clean the pork belly, cut into slices (each piece weighs about 50 grams), put it in a bowl, add soy sauce, refined salt, sugar, chopped green onion, chopped ginger, fermented bean curd juice (or fermented bean curd) and mix well. After marinating, add the residue powder and mix well. Then put it in a large plate and steam it in a steamer over high heat for about 15 minutes until it is 90% cooked.

3. Place a clean cloth in each small cage, put in 150 grams of glutinous rice, cover with three slices of leftover meat, put into a cage, and steam over medium heat.

Materials

1 live old duck, 50 grams of fine salt, 10 slices of ginger, and 100 grams of green onions.

feature

The soup is clear and mellow, the taste is delicious, the duck fat is bright yellow, and the meat is crispy, tender and fresh. It is a local snack along the Yangtze River in Anhui.

step

1. Kill the duck, drain all the blood, scald it in 90-degree hot water, remove the feathers, cut open the belly, remove the internal organs, claws, and wings, then wash it with clean water and drain it (keep the internal organs, claws, and wings for other uses).

2. Chop the cleaned duck into pieces, divide it into 10 portions, and put them into 10 large bowls respectively (chop the head and neck into small pieces and mix them evenly). Put ginger (slices), green onions (2 stalks, tied into a knot), 5 grams of fine salt into each bowl, and add clean water (cover the duck pieces to 80% full).

Put a large bowl containing duck pieces into the steamer and bring to a boil over high heat. Then switch to medium heat and continue steaming for about 2 hours until cooked.