Jianwei Crispy Hibiscus [Sichuan Jianwei Specialty]

What is Jianwei Crispy Hibiscus? Authentic Sichuan Jianwei Specialty: Jianwei Crispy Hibiscus

Content Summary:Do you want to know what Jianwei Crispy Hibiscus is? This article is a detailed introduction to the special product of Jianwei, Sichuan Province - Jianwei Crispy Hibiscus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianwei Crispy Hibiscus. The full text takes about 7 minutes to read, mainly including the basic introduction of Jianwei Crispy Hibiscus and its nutritional value? The production method of Jianwei Crispy Hibiscus and the tasting and eating method of Jianwei Crispy Hibiscus

Basic Introduction to Jianwei Crispy Hibiscus

Crispy Hibiscus is a traditional specialty of Jianwei County Candy Factory in Sichuan Province. It was created by Yipin Xiang Pastry Shop in Qingxi Town, Jianwei County in 1924. Jianwei Crispy Hibiscus is a type of crispy hibiscus from Jianwei County, Sichuan Province. It has a milky white color similar to hibiscus and a sour taste, hence the name Sour Hibiscus. Jianwei Crispy Hibiscus is a traditional Chinese pastry in Sichuan Province, characterized by its ability to melt residue, become crispy, steep, oily but not greasy, and have a sweet and delicious taste. The main ingredient formula is glutinous rice paste, white sugar, and cooked lard. Jianwei Su Furong refers to the place name of Jianwei. Jianwei County mainly produces traditional famous pastries, with a wide variety of products, including crispy hibiscus, fish skin peanuts, and various raw materials for pastry production and nutritional value

What is the nutritional value of Jianwei Crispy Hibiscus

Glutinous rice is a mild tonic that has the effects of tonifying deficiency, replenishing blood, strengthening the spleen, warming the stomach, and stopping sweating. Suitable for symptoms such as nausea, decreased appetite, diarrhea, and sweating deficiency, shortness of breath and weakness, and abdominal bloating during pregnancy caused by spleen and stomach deficiency and cold. Modern scientific research has shown that glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, and starch, making it a warm and strong supplement. The starch contained in it is amylopectin, so it is difficult to digest and hydrolyze in the gastrointestinal tract. Wine made from glutinous rice can be used for nourishing, exercising, and treating diseases. Eucommia ulmoides glutinous rice wine can be made from glutinous rice, Eucommia ulmoides, Astragalus membranaceus, Qizi, Angelica sinensis, etc. Drinking it has the effects of invigorating qi, promoting beauty and longevity, and relaxing tendons and promoting blood circulation. There is also a type of "Tianma glutinous rice wine" made from Tianma, Codonopsis pilosula, and other ingredients mixed with glutinous rice. It has the effects of nourishing the brain, increasing intelligence, protecting hair and vision, promoting blood circulation and qi circulation, and prolonging life. Glutinous rice can not only be brewed with medicine, but also mixed with fruits. Regular consumption of "prickly pear glutinous rice wine" can prevent cardiovascular disease and cancer

Method for making Jianwei Crispy Hibiscus

1. Soaking rice, grinding, and cooking: Select evenly sized white glutinous rice, wash it thoroughly, soak it in clean water for about half a month (change water every two to three days), remove and drain, add a small amount of water, and grind it into fine rice slurry with a grinder. Put the rice slurry into a cloth bag and hang it dry or press it dry, then manually knead it into rice cakes, and put it in a boiling water pot to cook and soak until the rice cakes can float on the water surface

2. Mashing, sun drying, and shaping: Add white sugar to the cooked rice cake in a ratio of 500 grams of rice cake to 75 grams of white sugar, pour it into a pestle and beat it until it is ready to be pounded and soaked. Then dry and sweat, sprinkle Rice noodles, roll it on the chopping board, and cut it into even pieces. Dried glutinous rice becomes glutinous rice paste

3. Frying, mixing, and shaping: Boil the cooked lard to an oil temperature of 168-170 ℃, then add glutinous rice balls. The fire should not be too high, and fry and soak. Then mix it evenly with white sugar, maltose, and a small amount of syrup boiled in water, take it out and pack it into a box, cool it down, and then package it

Tasting and Eating Methods of Jianwei Crispy Hibiscus

1. Moderate consumption of white sugar can help improve the body's absorption of calcium, but excessive consumption can hinder calcium absorption<2. After eating sugar, rinse your mouth or brush your teeth in a timely manner to prevent the occurrence of dental caries

3. diabetes patients are not easy to eat sugar directly, and it is better to use sweeteners instead

Suitable for people: except those with diabetes who are uncomfortable with white granulated sugar, they can be eaten

Food conflict: Sesame should not be eaten with chicken