Sanhe Rice Dumplings [Anhui Lujiang Specialty]

What is Sanhe Rice Dumpling? Authentic Anhui Lujiang specialty: Sanhe Rice Dumplings

Summary:Do you want to know what Sanhe Rice Dumplings are? This article is a detailed introduction to the Anhui Lujiang specialty - Sanhe Rice Dumplings. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sanhe Rice Dumplings. The full text takes about 6 minutes to read, mainly including the basic introduction of Sanhe Rice Dumplings and their nutritional value? What are the product characteristics of Sanhe Rice Dumplings? How did the history of Sanhe Rice Dumplings come about? The production method and tasting method of Sanhe rice dumplings

Introduction to Sanhe Rice Dumplings

Sanhe Rice Dumplings, also known as Lujiang Big Bend Dumplings, are a traditional Han snack in Hefei, Anhui Province. They are available in Lujiang County, Sanhe Town, and some areas of Hefei City. This kind of dumpling with stuffing made of indica Rice noodles is very famous, known as "Sanhe rice dumpling". It had close ties with Chen Yucheng, a young general of the Taiping Heavenly Kingdom

The dumpling skin is made of indica Rice noodles, and the stuffing heart is made of pork streaky meat and seasoning. It is fried after being made into dumpling. The color is golden, the outer skin is slightly crispy, and the filling is delicious. The outside is made of pure Rice noodles. The filling inside is usually made of pork and other common seasonal vegetables, and then fried in high temperature. It is golden in color, crisp, delicious, crisp and delicate. It is a must for Lujiang people to make breakfast. Many migrant workers often take some food with them when they leave their hometown. They think it is a snack food that best reflects the taste of their hometown

It has a production history of nearly a hundred years. Sanhe was the battlefield of the famous "Sanhe Victory" commanded by the English king Chen Yucheng of the Taiping Heavenly Kingdom to resist the Qing army. It is said that after Chen Yucheng, the king of England, defeated the Qing army, he was warmly welcomed by the local people. He made Dim sum for Chen Yucheng's troops as a token of consolation and was unanimously praised by the king's troops, which has been handed down to this day. Due to its resemblance to dumplings, it is called "Sanhe Rice Dumplings"

Method of making Sanhe rice dumplings

1. When humidifying the starch filling, stir it while adding it to avoid uneven clumping

2. When frying until the dumplings float to the surface, switch to medium low heat and then fry until crispy.

Tasting method for Sanhe rice dumplings

1. Cut pork belly and tofu into small pieces the size of soybeans<2. Place the pot on high heat, add cooked lard and heat it up. First, add diced meat and stir fry until cooked. Then add dried tofu cubes, chopped scallions, ginger, soy sauce, salt, and monosodium glutamate and stir fry. At the same time, dilute the dried starch with water and slowly pour it into the pot. Bring it to a boil and the filling is ready

3. Put 10g of Rice noodles and refined salt in the pan on a medium fire, stir fry until the temperature of Rice noodles is about 60 ℃, add 2400g of clear water, mix well, and cook until cooked. Place the dough on a cutting board and let it air dry for a while. After kneading thoroughly, make 30 noodles each weighing 65 grams. Apply a small amount of rapeseed oil on the cutting board, add the topper and knead it into a round ball. Use a knife to press it into a dough with a diameter of about 10 centimeters and a thickness of about 1.6 millimeters. Hold the dough with your left hand, wrap it with filling, and knead it into the shape of a dumpling, which is the raw material<4. Place the pot on high heat and add rapeseed oil to heat it up to 70%. Add the raw dumplings and fry until golden brown. Then, use medium heat and fry for about 5 minutes until ready to serve