Zhaoqing steamed dumplings are very distinctive and can be called a specialty of Zhaoqing, Guangdong. Moreover, only the local "Zongzi" wrapped in winter leaves in Zhaoqing, Guangdong Province has a unique taste. It is said to be zongzi, which is only a little similar to the making method of zongzi, that is, wrapping food with plant leaves and cooking it.
In traditional Zhaoqing steaming, glutinous rice, mung beans, pork and salted egg yolk are usually wrapped in winter leaves, and then boiled for seven or eight hours, so that the flavors of these foods in winter leaves penetrate each other and have a special fragrance. With the diversification of food culture, the food of steamed winter leaves in Zhaoqing is also diversified, including shrimp and mushrooms. No matter how many kinds of ingredients are added, mung beans have always been an indispensable content in Zhaoqing fruit steaming. Mung beans are added mainly because the climate in Zhaoqing, Guangdong Province is warm, and mung beans have a good effect of eliminating dampness and detoxifying, so no matter how the steamed ingredients in Zhaoqing change, mung beans have always verified the steaming history of Zhaoqing.
Zhaoqing people are very strict about ingredients when making steamed buns. The skin must be fresh winter leaves with green color and leaf fragrance; The inner pulp is made of mung beans, the best glutinous rice and the best fat lean meat. In addition to the main ingredients, we should also add some seasonings, such as Qu wine and spiced powder, so that steamed bread will taste mellow and not greasy.
Zhaoqing steamed bread is not only delicious, but also the characteristic culture of Zhaoqing. Students who haven't eaten come to Zhaoqing to play, you must try Zhaoqing steamed brown, and you won't regret it ~
Zhaoqing steamed dumplings are characterized by "fragrant noodles" and take a long time to cook. Because some of them contain a little more water than Jiaxing dumplings, unfamiliar diners think they are too soft and rotten. In fact, after more than ten hours of high-temperature cooking with firewood, the nutrition and fragrance of winter leaves continuously penetrated into glutinous rice, interwoven with the color fragrance of winter leaves and glutinous rice, and pork belly and gravy cooked for more than ten hours penetrated into mung beans and glutinous rice, and pork belly also became. It can be said that it is colorful, fragrant and delicious. Although the visual effect is not good, it is sweet and smooth in the mouth, soft and fragrant, which is also the reason why Zhaoqing steamed dumplings can be popular for thousands of years. It is definitely a special food in Guangdong Province, and it is also a specialty of Guangdong [Yi tooth]
Zhaoqing zongzi is the worst kind of zongzi I have ever eaten, and there is no one.
Why is the high-end Zhaoqing steamed brown so fragrant and famous in Hong Kong and Macao?
There is a kind of stuffing in it, which is a specialty of Zhaoqing, and it is difficult to get it elsewhere. That is the chestnut produced in Fengkai County, Zhaoqing City, which is known as the famous fruit in China. When this chestnut is ripe, its shiny surface and black shell are like precious mahogany packages. Boiled in an iron pan, most of them can burst naturally, and the fur on the inner wall does not stick to meat. This chestnut is fragrant, oily but not greasy and crisp. Has effect in nourishing kidney yang, strengthen spleen and stomach, and resisting deficiency and cold. As a rare human aromatic fruit.