Warm Mushroom Bun [Fujian Taining Specialty]

What is a warm mushroom bag? Authentic Fujian Taining specialty: Warm Mushroom Bun

Summary:Do you want to know what Warm Mushroom Bun is? This article is a detailed introduction toFujian Taining specialty - Warm Mushroom Bun. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Warm Mushroom Bun. The full text takes about 4 minutes to read, mainly including the basic introduction of Warm Mushroom Bun and its nutritional value? How did the history of Warm Mushroom Bun come about? The method of making warm mushroom packs, etc

Basic Introduction to Warm Mushroom Bun

Warm Mushroom Bun is a delicious Han Chinese delicacy belonging to the Fujian cuisine. The production of warm mushroom buns can be divided into two types based on the different raw materials: baoci and baozi. Baoci is a dumpling made from rice and crushed dry and warm mushroom powder. There are also two methods for making it. One is to boil the rice in boiling water until it is six or seven times ripe, then remove it from the soup and pour it into a mortar with dry and warm mushroom powder to pound it into a ball. The other is to soak the rice and grind it into rice slurry, then put it in a hot pot and cook it into a paste. There are also two methods for making the sinker material. One method is dry stir frying, often using fresh bamboo shoots, preserved meat, dried tofu, shrimp, and scallions, and then cooking them with chili powder

What are the nutritional values of warm mushroom packs

Warm mushroom, scientific name is rat grass, also known as Buddha ear grass. Growing in the fields in early spring, it has a warm and sweet taste. In summer, it blooms with yellow white flowers. After picking in early spring, it is washed and dried, with a fragrant aroma that is pleasant to the nose. It has the functions of resolving phlegm, stopping cough, and strengthening the kidneys and bones

Every year on the traditional day of "Spring Society" in Taining County, rural households make warm mushroom buns to respect the land god and pray for a bountiful harvest. On this day, relatives and friends from far and near all come and go to taste each other, and this custom has been passed down to this day

Method of making Warm Mushroom Bun

The production of Warm Mushroom Bun can be divided into two types due to different raw materials: baoci and baozi. Baoci is a dumpling made from rice and crushed dry and warm mushroom powder. There are also two methods for making it. One is to boil the rice in boiling water until it is six or seven times ripe, then remove it from the soup and pour it into a mortar with dry and warm mushroom powder to pound it into a ball. The other is to soak the rice and grind it into rice slurry, then put it in a hot pot and cook it into a paste. There are also two methods for making the sinker material. One method is dry stir frying, often using fresh bamboo shoots, preserved meat, dried tofu, shrimp, and scallions, and then cooking them with chili powder. When packing, gather the rice cakes into small pieces, pinch them into a thick and thin cup shape, then fill them with filling, close both sides tightly, and steam them in a steamer until cooked before serving. The production of Warm Mushroom Buns uses 60% glutinous rice and 40% edible rice, which are soaked and ground into rice slurry. They are then placed in a cloth bag, pressed with water, and mixed with dry Warm Mushroom powder. The mixture is then kneaded evenly, and the rice balls are kneaded into small pieces to make a pot shape. The filling is then filled in, sealed, and steamed in a steamer to make Warm Mushroom Buns