Dragon and Phoenix Golden Group [Zhejiang Ningbo Specialty]

What is Dragon Phoenix Golden Team? Authentic Zhejiang Ningbo specialty: Longfeng Jintuan

Content summary:Do you want to know what Longfeng Jintuan is? This article is a detailed introduction to the special product of Longfeng Jintuan in Ningbo, Zhejiang Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Longfeng Jintuan. The full text takes about 6 minutes to read, mainly including the basic introduction of Longfeng Jintuan and the product characteristics of Longfeng Jintuan? How did the history of the Dragon Phoenix Golden Team come about? The production method of Dragon Phoenix Gold Tuan, etc

Basic introduction of Longfeng Jintuan

Longfeng Jintuan is a traditional famous spot known to women and children in urban and rural areas of eastern Zhejiang, and is also one of the top ten famous spots in Ningbo. Due to its excellent production, sweet and glutinous taste, and affordable quality, it is deeply loved by the masses. In the old days, there were many cake shops in Ningbo that made golden dumplings, but the Dragon Phoenix Golden Dumplings made by Zhao Dayou were the most famous, known as "Zhao Dayou Golden Dumplings"

Jin Tuan not only has a good taste, but also carries the meaning of reunion and celebration. And according to their different uses, many interesting names have emerged, such as the "Planting Golden Ball" during the farming season, the "Cutting Rice Golden Ball" during the rice harvesting season, the "Five Generations Golden Ball" during business, the "Dragon and Phoenix Golden Ball" during marriage, and the "Descendants Golden Ball" when a newborn is one month old

How did the history of the Dragon and Phoenix Golden Team come about

During the Southern Song Dynasty, King Kang Zhao Gou established his capital in Lin'an. However, due to the strong crossing of the Yangtze River by the Jin army, he fled to Jiangnan. Knowing that Lin'an was difficult to defend, King Kang led his courtiers and concubines to flee all the way to Mingzhou, where they were scattered by a large group of Jin soldiers. He fled in panic and was in a state of emergency when a village girl in Yin County deceived the Jin army and saved King Kang. At that time, King Kang was starving and begged for food from the village girl. The village girl gave him a stuffed glutinous rice dumpling, and Kang Wang said goodbye after eating the dumpling. After the retreat of the Jin army, King Kang returned to Lin'an. In order to repay the village girl for saving her life, he granted half a sedan chair and dragon and phoenix sedan chairs to women from eastern Zhejiang for marriage. The glutinous rice balls he had eaten were also named "Dragon and Phoenix Golden Balls"

Method of making Dragon and Phoenix Golden Balls

Main ingredients and accessories:

Japonica rice, glutinous rice, red beans, melon seeds, kumquat cakes, candied red and green silk, sweet osmanthus, white sugar, and pine flowers

Production process:

1. Pick out impurities from the red beans, clean them thoroughly, boil them in the pot for about 4 hours, remove them, drain the water, and grind them into fine sand. Place the pot on low heat, add 2500 grams of white sugar and bean paste, stir fry while flipping, about 1 hour later, wait for the water to dry, and when the bean paste is smooth and tough, remove from the pot and make 10 pounds of bean paste filling

2. Roll 100 portions of bean paste filling into a meatball shaped filling core. Cut kumquat cakes, sweet osmanthus flowers, and red green silk into rice sized pieces, add 1600 grams of white sugar, mix the melon seeds and kernels well to make sugar, put them in a basin, and use another basin to hold pine flowers

3. Clean the glutinous rice and glutinous rice, pour them into a bucket together, soak them in clean water (soak for 24 hours in winter, 16 hours in spring and autumn, and 8-10 hours in summer), remove them and put them in a basket. After rinsing with clean water, grind them into rice slurry with water, pour them into a cloth bag, tie the bag tightly, squeeze out the water, take them out, place them on a lead wire sieve, connect them to a wooden bucket, and crush the powder in the bucket. Place the steamer on a large pot, add water (not too full), and heat it over high heat until the water boils. Grind the water into powder and transfer it into the steamer, add it to level with the rice mountain, steam it, and gradually add the powder while it is cooked. When there is no raw powder on the surface, steam it for another 2 minutes, pick up the steamer, pour the cooked powder into the cake rolling machine, add 2000 grams of boiling water, roll it repeatedly 3 times, and transfer it to a wooden basin<4. Place the rolled cooked powder on the operating board, divide it into small pieces and knead them thoroughly. Take 100 pieces (each weighing 150 grams) and press them into a 3-inch diameter, thick skin with thin edges in the middle. Wrap 50 grams of bean paste filling and 20 grams of sugar, wrap them into balls, roll and stick them with pine flowers, then move them to a golden printing plate and lift them into flat balls with a diameter of about 3 inches and a thickness of 6 minutes. Put them into a plate and it's ready