Zhuangmu Yuanzi [Anhui Changfeng Specialty]

What is Zhuangmu Yuanzi? Authentic Anhui Changfeng specialty: Zhuangmu Yuanzi

Content summary:Do you want to know what Zhuangmu Yuanzi is? This article is a detailed introduction toAnhui Changfeng specialty - Zhuangmu Yuanzi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zhuangmu Yuanzi. The full text takes about 4 minutes to read, mainly including the basic introduction of Zhuangmu Yuanzi and the product characteristics of Zhuangmu Yuanzi? How did the history of Zhuangmu Yuanzi come about? The production method of Zhuang Tomb Round Balls, etc

Basic Introduction to Zhuangmu Yuanzi

Zhuangmu Yuanzi is a specialty of Changfeng County, Anhui Province. It is mainly popular in the Zhuangmu Town area of this county. As a kind of dish, Yuanzi in Changfeng has glutinous rice Yuanzi, noodles Yuanzi, Shaobing (Baked cake in griddle) Yuanzi, mung bean Yuanzi, etc., but the most famous one is Zhuangmu Yuanzi. Zhuangmu Yuanzi has a long history, unique production and flavor, and enjoys a high reputation

What are the product features of Zhuangmu Yuanzi

The steamed balls are soft or hard, sweet and smooth, and smooth to the throat. Even if they are oval or long, they will not break when picked up with chopsticks

In the Changfeng area, there are special occasions for eating round balls. For example, at a wedding banquet, a plate of round balls is served, but chopsticks cannot be used to import them. They must wait for the groom and bride to come and thank the guests before they can taste them. Sometimes when relatives and friends who have not seen each other for many years come to our home, we also serve a plate of round balls to show respect for the guests

The production method of Zhuangmu round balls

The production process of round balls is particularly complex, and the ingredients must be carefully selected to make them delicious and tasty. The pork should be selected from high-quality pork belly, and the bread should be made with high-quality flour.

. After cooking the meat, cut it into small cubes, knead the bread into a powder, filter it through a sieve, and then use pork, bread whiskers, and pork fat as the main ingredients, with onions, garlic, ginger, salt, old hens, monosodium glutamate, and other seasonings. Stir them together in a certain proportion, knead them into a dough by hand, and then roll the dough with mung bean powder once. Rolling the dough with mung bean flour can prevent the dough from breaking and provide a strong and chewy texture. Then put it into a boiling water pot and boil it for a while. Use a "silk spoon" with small holes to scoop it up and place it on the cabbage leaves to cool. After completing this series of processes, the round is formed