Today's winter solstice is really good, and it can be eaten and drunk in the name of festivals.
Come on, come on, line up to get glutinous rice balls, don't squeeze, everyone has a share.
What?I think my dumplings are not round enough, and I suspect that I have overturned?
That's not possible, it's not an ordinary rice ball, but our Chaoshan characteristic rice ball plus-duck mother twist!
The duck mother twist is a kind of glutinous rice balls that shocked the northerners and the southerners.
The shape is oval, as large as two or three can hold a bowl, without boiling in plain water, to use dazzling sugar water ingredients to match.
As soon as you bite the skin, the hot filling pours into your mouth, and after eating a sweet soup, it is moist and greasy.
This row of noodles is unique in the whole country!
Yes, there is no duck in the female duck twist, and there are several theories about the origin of its name:
Some people say it's because it's as big as a duck's egg, and some people say it's because you have to "twist" a small piece from the glutinous rice ball.
To put it more poetically, it floats and floats during cooking, like a flock of large white ducks swimming in the water.
It's so vivid, I began to have a picture in my head, "Under the bridge in front of the door, a flock of ducks ...... swim by."”
Duck twist has always been the "king" dessert in my heart, and I couldn't eat it twice a year when I was a child.
At home, only the winter solstice and Lantern Festival are made on major festivals, and occasionally eat at other people's weddings, and you will feel that this relative is really a good person.
After all, it takes a lot of effort to make, and the skin, filling, and soup are all exquisite.
First of all, the skin, the traditional duck mother twist inherited the practice of gouache dumplings.
Use a stone mill to finely grind the glutinous rice with water, and then filter out the water drop by drop, leaving a semi-wet powder, which is directly kneaded into a ball by hand.
The skin is smoother, stickier, and will not clump than glutinous rice flour with water and noodles.
With such fine craftsmanship, only some old shops are still insisting on it, such as Hu Rongquan, a century-old brand in Chaozhou, and everyone can try it if they have the opportunity.
Even our own family buys better water-milled glutinous rice flour to make.
In terms of fillings, duck mother twist has common sesame filling, bean paste filling, as well as more regional taro paste filling and crystal filling (winter melon sugar).
A bowl is usually grainy, and different flavors are pinched in different shapes, and there is a kind of surprise of opening a blind box.
This time, I demonstrated the sesame peanut filling, the sesame seeds and peanuts are not too fine, the flow is a little grainy, and the aroma progresses layer by layer between chewing.
In other places, rice balls are generally boiled with white water or sugar water, and at most some sweet wine is added.
And the duck mother twists, small ingredients can be added: barley, lotus seeds, red beans, mung beans, ginkgo seeds, white fungus, taro, sweet potatoes, red dates, quail eggs, Qingxin pills, orange cakes, ......
It will also be adapted to the times, with four-fruit soup that clears heat and reduces fire in summer, and ginger potato syrup that strengthens the spleen and stomach in winter.
This Chaoshan people strongly recommend that everyone try to add ginger potatoes!
It belongs to the same family as yam, cut into thin slices and cooked as soon as it is hot, the taste is sweet and crisp, between water chestnut and crispy yam.
With the addition of ginger potato sugar water, you can smell the aroma of earth, as well as the freshness of aquatic plants.
If you are afraid of trouble, you might as well open your mind: boil a sugar water bottom, and then put the ready-made glutinous rice balls you bought into it to cook, and you're done
Duck mother twist - ingredients ]
180g glutinous rice flour, 130g boiling water, 80g cooked black sesame seeds, 20g cooked peanuts, 50g sugar, 50g lard, 30g rock sugar
6 red dates, 30g lotus seeds, 30g ginger potato
1 tablespoon 15ml
1 teaspoon 5ml
Recipes ] 1.Put 80g of cooked black sesame seeds, 20g of cooked peanuts and 50g of sugar into a food processor or medium masher and crush.
Raw sesame seeds and peanuts are fried separately, or baked in the oven at 180 degrees for 12 minutes to cool before being crushed.
2.Add 50g of softened lard and mix well.
If you don't form a ball, you can add a little lard or water, the higher the oil content, the better the quicksand effect, the lard can be replaced with butter, but the butter has a heavier milk flavor and is easy to get greasy.
Roll into 10g of small agents and put them in the refrigerator for half an hour to set.
3.In 180g glutinous rice flour, add 130g of hot water in a small amount and many times, knead it into a smooth dough, divide it into 15g small agents, and cover it with plastic wrap to prevent air drying.
With hot water, the starch can be fully gelatinized and softer.
4.Take a small agent, press it into a small semicircular nest, wrap the filling into it, and roll it into an oval shape for later use.
5.Boil a pot of boiling water, add 30g of rock sugar, soaked lotus seeds, red dates, and cook for 20 minutes.
The ingredients can be changed to barley, white fungus, peeled mung beans, etc., according to personal preference, or you can directly boil a pot of white sugar water.
6.Add the duck twist and cook until the duck twist floats.
7.Use a paring knife to shave the ginger potatoes into the pot and cook until the ginger potatoes are slightly rolled up.
Add the ginger potato syrup, I will scoop the ginger potato first, otherwise it will be soaked in a while.
A few slices are stacked, slightly sweet, very crunchy, with its buffer, and the appetite is ready for the dense sweetness.
The duck mother twisted it in a spoon and under the chopsticks, pinched and flattened, and pulled between her lips and teeth.
The smooth glutinous rice skin is mixed with the quicksand filling, and the teeth crush the sesame seeds and peanuts from time to time, and the aroma explodes.
Three stomachs, drink a few sips of sugar water, scoop up some small ingredients, a little full but not too full, this state is just right.