Huarong Tuanzi [Hunan Huarong Specialty]

What is Huarong Tuanzi? Authentic Hunan Huarong Specialty: Huarong Tuanzi

Content Summary:Do you want to know what Huarong Tuanzi is? This article is a detailed introduction toHunan Huarong specialty - Huarong Tuanzi. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Huarong Tuanzi. The full text takes about 5 minutes to read, mainly including the basic introduction of Huarong Tuanzi and the product characteristics of Huarong Tuanzi? How did the history of Huarong Tuanzi come about? The production method and tasting method of Huarong Tuanzi

Introduction to Huarong Tuanzi

Huarong Tuanzi is a delicious Han snack belonging to the Hunan cuisine. As the end of the year approaches, the people of Huarong will prepare a group symbolizing unity and reunion. The most popular snack in daily life in Huarong urban and rural areas is Tuanzi. Not only is the sticky paste mixed properly, but the filling is also made quite uniquely. In the past, carrots, diced lotus roots, and dried sesame seeds were used as fillings, but now dried sesame seeds, shredded meat, lotus rice, bright red chili peppers, and garlic are used as fillings. Good color, wonderful taste

Tuanzi, also known as Tuanzi, is made by pasting chrysanthemums and filling with rolled dough. It is said that Tuanzi originated in the Eastern Han Dynasty at the same time as Mantou. Legend has it that when Guan Yunchang led 500 iron cavalry on the Huarong Road, in order to wish for peaceful coexistence between the military and civilians, the people of Jianli, Honghu, Huarong, and Yueyang used sticky rice and glutinous rice as paste, and vegetable hearts as filling to make dumplings and comfort the soldiers stationed there. Soon, this local cuisine became the dominant snack along both banks of the Yangtze River

Method of making Huarong Tuanzi

Outer skin

Use glutinous rice and sticky rice harvested during autumn harvest to make a paste, with a ratio of 10:1. After draining and drying, it is recommended to let it air dry for one to two days until it can be kneaded by hand without scattering

Filling

Ingredients: preserved tofu, diced carrots, dried fatty meat, rapeseed oil, salt, jar chili sauce (white chili can be used instead for spicy flavors, and other marinating ingredients can be used according to personal preferences)

1. Wash the clay pot, add rapeseed oil, and when the oil is about 80% cooked, stir fry the preserved tofu, carrots, and dried fatty meat

2. Add an appropriate amount of salt and spicy sauce. A little salt is enough, and preserved tofu has a salty taste

Precautions: The main ingredient must be soaked in water and stir fried until about 70% cooked. It is recommended to stir fry dry without leaving any soup, and allow a small amount of oil to settle.

Wrap the solidified glutinous rice paste around the prepared filling and knead it into a ball. The glutinous rice paste should be evenly wrapped around the filling. Flatten with both hands, but keep it round

Steamed dumplings

Put the prepared dumplings into the steamer. Unlike steamed dumplings and steamed buns, the steamer must be covered with a layer of white cloth soaked with water in advance, because the glutinous rice is sticky, which is to prevent the dumplings from sticking to the bottom of the steamer and breaking when taken out. And soaked white cloth can maintain the beauty of the dough

The taste and eating method of Huarong Tuanzi

It can be grilled over charcoal fire. Take out the amount of stored dough to be consumed and place it on the edge of a charcoal fire. Do not use an open flame to grill, just place it on the edge of the fire. The grilled dumplings have a unique flavor. After being cooked, take a bite and the dried meat in the filling is steamed in a closed space to produce oil. There is no greasy taste, only a mixed aroma of meat and preserved meat, which is appetizing