What is Shangyou slap rope? Authentic Jiangxi Shangyou Specialty: Shangyou Palm Rope
Content Summary:Do you want to know what Shangyou Palm Rope is? This article is a specialized article that provides a detailed introduction to the local specialty of Jiangxi Province, Shangyou Palm Souzi. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Shangyou Palm Souzi. The full text takes about 5 minutes to read, mainly including the basic introduction of Shangyou Palm Souzi and how its history originated? The production method of Shangyou slap rope, etc
Basic Introduction to Shangyou Palm Sozi
Shangyou Palm Sozi is a unique snack in Ganzhou, with a beautiful appearance, a crispy and fragrant taste, and a refreshing fragrance. It is both a great tea accessory and a work of art, with strong Hakka local characteristics. Traditional food for Hakka people to celebrate the Spring Festival
How did the history of 'Shangyou slapped and searched' come about
In southern Jiangxi, the Hakka people still live there, and Suozi is one of the traditional foods of the masses, known as "Huan Bing" and "Han Ju" in ancient times. According to historical records, it began in the Northern Dynasties and has a history of over 1400 years. Song Dynasty literary figure Su Dongpo once wrote a poem praising Suozi's methods: "The chariot is taken over to form the correct teachings, and the slender hands are kneaded into jade to search for; the deep and tender yellow is fried in green oil, and the spring sleep is light at night, flattening the beauty and wrapping it around the wall with gold
The production method of Shangyou slap rope
1. Soaking rice
Measure the high-quality glutinous rice with a rice container (a Hakka rice measuring tool, 1 meter container weighs about 1.5 pounds), put it into a bucket, and add clean water. Cover the rice completely and raise it by about 10 centimeters. Soak for 2 hours, then use a sieve to scoop it up and dry the water
2. Grinding powder
Grind the dried rice into powder using a stone mill
Thirdly, make water chestnuts
The amount of corn starch to be made should be determined based on the amount of rice, usually 1/5 of the glutinous rice flour. First, pour boiling water into the prepared glutinous rice flour, knead the flour while pouring water, knead it into a diameter of about 6 centimeters wide, and then cut it into 1 centimeter thick slices
Fourth, boil the sauce
Put the prepared water chestnuts into a pot of boiling water and cook them. While cooking, use a palm sized spatula to turn them over at the appropriate time. Do not let the water chestnuts rot. Wait for about 10 minutes until they float up to indicate that the water chestnuts have been cooked. Use a rice basket to remove the water chestnuts and drain them
Fifth, make ropes
While the sauce is hot, place the sauce on top of the remaining 4/5 glutinous rice flour, add salt, about 3 pieces of soup salt per dou of rice, and then rub the sauce vigorously while kneading the dry powder into the sauce. Generally, the sauce made with 1/5 glutinous rice flour can just knead 4/5 of the dry powder, without being thick or thin. If there is too much dry powder in the end and it is too hard to knead into the sauce, add some boiled water (which needs to settle in the thick sauce water at the bottom of the pot) for about 15-20 minutes to knead the sauce and flour into a ball, and then cut a small ball with a knife to start making ropes. Cover the temporarily unused items with a cloth to avoid making them difficult to do. Twist the separated small ball into a long round strip about 2 feet long and 5 centimeters long, roll it into a width of 20 centimeters with a roller, sprinkle some japonica Rice noodles (anti sticking), then fold it in half, use the prepared chicken feather or brush to paint magenta on one side and the middle of the fold, cut the folded side into four even strips as big as chopsticks, leave 0.5 centimeters above the folded side when cutting, can not be cut, after cutting four pieces, cut the top without keeping it, so that every four pieces cut, cut, become the embryo of a rope, open the embryo of a rope, The magenta face is upward, the two ends are connected in pairs, and the four petals are pulled apart to form six intersections from right to left, namely, 1, 2, and 3. The intersections are flattened by hand to form ten holes, and the lotus shaped cable is ready
Sixth, fry the string
Place the prepared skewers along the edge of the pot into an oil pan that has been heated to about 80 ° C for about 1 minute. When the skewers are a bit hard, use a three finger wide spatula to flip them over while frying. After about 10 minutes, fry the skewers until they turn golden brown and then take them out of the pot. The crispy and delicious skewers are ready to be fried