Whenever the farming season is busy, the streets and alleys of Ganzhou will be filled with the fragrance of Mi Bao fruits. After the adults are busy, the children will be very happy. Mi Bao fruit, which has just come out of the pot, is boiling hot, but it has a particularly rich taste, which makes people unforgettable when they eat it. Eating the second bite will make people feel high and absolutely irresistible.
The practice of rice wrapping fruit is also very simple. Skilled peasant women say that they usually soak rice in cold water for a day and a night, grind it into rice slurry while the wet rice is fresh, and then filter the ground rice slurry and pour it evenly on the bamboo strips. Because the ground rice slurry is fine and tender, it is directly put into the pot and steamed with strong fire. This will form a thin layer of soup skin, and then it will be cooked. At this time, you can add minced meat, leeks, dried radishes or other delicious foods mixed in advance. When you start to taste delicious food, you can wrap the stuffing with soup skin, and it will become a delicious popcorn fruit with strong local characteristics.
Why do I keep talking about skilled peasant women? Although many people can make rice dumplings, not everyone can make them particularly delicious, because the rice dumplings made by poor craftsmanship are not only delicious, but also because the rice pulp is rough, so the steamed soup skin is thicker. At this time, the delicious rice bag fruit is not so delicious.
So what kind of Mi Bao fruit can be called good workmanship and delicious? I asked a good peasant woman, and she said that if the steamed soup skin is as transparent as paper and tastes particularly good, it is recognized as a good craft.
Doubazi, the favorite snack of Hakka in Ganzhou, is a traditional food.
Mi Bao in Jiangxi is delicious, especially Mi Bao fruit in Gannan is absolutely delicious. Bagging rice fruit mainly includes banana rice fruit Amy fruit pushing rice fruit soup skin.
Mainly sauerkraut, but also some seasonal vegetables, dipped in hot and sour soup, sour is delicious.
Baomi Pot is one of the most distinctive local cuisines in southern Jiangxi, and enjoys a long-standing reputation in areas where Hakka people gather, such as Shangyou, Nankang, Dayu, Xinfeng, Longnan, Ganxian and Du Yu. It is said that it has been more than 700 years since the Yuan Dynasty. Mi Bao fruits are seasoned with seasonal vegetables, such as vegetables in spring, melons and fruits in summer and autumn, radishes, leeks and mashed garlic in winter, which are refreshing and delicious. In particular, rice fruit wrapped in Shanghai is famous for its "thin skin, smooth skin and refreshing material" and has become a must-eat snack for many foreign tourists.
In my hometown, it's called vermicelli instead of rice pot. It is made by soaking rice overnight and grinding it into rice slurry, and then boiling a pot of water with a firewood stove. Generally, it can be operated by one person. Two round flat-bottomed containers for hot vermicelli, both of which I saw when I was a child. The specific material may be iron.
Scoop a spoonful of rice paste into it, turn it over so that the bottom of the container is evenly covered with rice paste, then put it in the pot and cover it to prepare the next vermicelli. When the next one is done, the previous one will be cooked. Draw a circle around the edge with chopsticks and peel it off slowly. I like to wrap my grandma's pickled pickles and fry them with meat as soon as they are cooked. I haven't cooked it at home for many years, but I happened to eat it at menstruation's house on a holiday one year. I ate five at a time)
Generally, for the convenience of storage, the stripped clothes will be hung on the bamboo clothesline that has been cleaned for a long time, and then they will be taken down and shredded, coiled and dried. When it is completely dry, it can be given to relatives and family members who are away from home. Just soak it in water when you eat it. Whether it's cooked with vegetables or fried with pickles (I especially like this series, and everything can be fried with pickles), it's especially delicious. When I was a child, I always looked forward to leaving home to travel in the society. After I came out, I deeply realized the taste of all kinds of delicious food in my hometown.
Baomiguo, also known as Hakka Baomiguo, is one of the most distinctive traditional snacks in southern Jiangxi and belongs to Hakka cuisine. In Shangyou, Nankang, Dayu, Xinfeng, Longnan, Ganxian, Du Yu and other Hakka gathering places, it has a long-standing reputation.
Mi Bao fruits are seasoned with seasonal vegetables, such as vegetables in spring, melons and fruits in summer and autumn, radishes, leeks and mashed garlic in winter, which are refreshing and delicious. In particular, rice fruit wrapped in Shanghai is famous for its "thin skin, smooth skin and refreshing material" and has become a must-eat snack for many foreign tourists.
Rice pulp ground from well-made Mi Bao fruits is tender and should be steamed with bamboo slices. The steamed soup skin is as transparent as paper and has a moderate taste. The seasoning of Mi Bao fruits will change with the seasons. Spring is dominated by vegetables; Melons are the main crops in summer and autumn. Cabbage and carrots are the main crops in winter. Spices that can be used: leeks, green onions, garlic, etc. If you add fried lean meat, it will taste better. The most popular are sauerkraut and eggplant stuffing.
The method is simple: soak rice in cold water for one day and one night, then grind it into rice slurry, pour the rice slurry evenly into a round soup skin dustpan woven with bamboo sticks, put it into a pot and steam it into soup skin with strong fire when the rice slurry is thin enough to cover the dustpan, then cut it into small pieces with bamboo sticks, tear it off from the dustpan, add fried seasoning and meat stuffing, and wrap it.
I wish you good health and all the best!
Baomiguo is not a dessert, its transparent color is attractive and its taste is outstanding.
Baomiguo is a Hakka food, and it is also very distinctive in this area of Jiangxi. It is not only very traditional, but also one of the snacks that many people like to eat very much. In some areas where Hakka people gather, this kind of food has a long-standing reputation, and according to people's calculations, this kind of food has a history of more than 700 years from the Yuan Dynasty to now, which shows that the rice-wrapped pot has always been loved by many diners.
In addition, the pot often uses some fresh vegetables as seasoning, plus some other fruits or ingredients, so the taste of the pot is very refreshing and delicious. Mi Bao fruit made by local people is not only thin and thick, but also exceptionally smooth. In addition, its freshness and flexibility make this food famous and become one of the must-eat snacks in the minds of many foreign tourists.