Cantonese dumplings. In addition to fresh meat dumplings and red bean paste, the representative varieties of southern rice dumplings are egg yolks made with salted egg yolks, as well as razor clams with chicken meat, egg yolk, mushroom, and green bean paste.
South Fujian. Xiamen, Quanzhou's roast pork is famous both at home and abroad.
Ningbo Yanzi. Zhejiang Ningbo medlar is mostly quadrangular, with red bean meal, red dates and other varieties.
Jiaxing dumplings. Jiaxing, Zhejiang Province has a long history, with triangles and rectangles, there are fresh meat, bean paste, eight treasures and other varieties.
Suzhou Bangzi. Suzhou medlars are mostly long and thin quadrilaterals, with fresh meat, dates, bean paste, lard sandwich sand and other varieties, with ingredients stress, production of fine and other characteristics. Sichuan wolfberry. Sichuan people are hot and spicy, so they are also sweet and spicy. Sichuan's spicy oysters have a unique taste due to their elaborate production and complicated craftsmanship.
Hainanese rice dumplings. Unlike the northern rice dumplings, it is wrapped in a banana-shaped conical shape and weighs about half a kilogram. There are salted egg yolks, pork roasts, bacon, and chicken wings in glutinous rice. Beijing scorpion. The representative varieties of the northern gardenia are relatively small in size and are diagonally tetragonal in shape. They are mostly made from dates and red bean paste, and a few are also stuffed with preserved fruit.
Shandong wolfberry. The sticky rice dumplings wrapped in yellow sticky rice, with red dates, are unique in flavor.
Taiwanese nephew. With a strong flavor of southern Fujian, there are many varieties, including rice bran, green pea pods, pork ribs, octopus, and roasted pork.
In addition, there are scallops in Guizhou, "Sauerkraut", Xi'an, "Honey Cooler", North of the "salty egg tart", Shanghai's "salty taste", Yunnan's "ham" and other characteristics.
Sweet dumplings delicious or salty dumplings delicious
Let's see personal taste. Southerners like to eat salty dumplings, northerners like to eat sweet dumplings. I personally like to eat salty dumplings, which contain pork, chestnuts, green beans, etc.
In terms of the taste of dumplings, there are also differences between North and South. Northerners like to eat sweet brown, while southerners like to eat brown meat. The netizen “Black Eye Circle Xinyue†said: “In the North, eating dumplings must be filled with candied dates. They think that eating bacon is hyper-metamorphosis... God, it’s only disgusting to eat candied dates!†And the netizen “Hairun†said: I tried the scorpion of bacon chestnut. It was a friend who had brought it from Wuhan for a long time. It was very sentimental but hard to swallow.
The two netizens have also been arguing over the sweet and salty issue of the rice dumplings. "I'm fine with you," I said: "Tofu is only adding white sugar, so you can eat tofu and eat sugar." This may be the same as the dumplings. I can't accept meat dumplings and bean paste at all. “Please call me Ah Shu†is completely the opposite: I eat red bean paste and vomit, feeling dry and unpalatable. "I'm fine, my sister," replied: "The meatballs are disgusting. When you think of them, they feel sick." Is the gap between North and South really so big? "Please call me Ashu" to continue to refute: Where is the bean paste is very disgusting, or the meat is delicious.
Can sweet and salty dumplings cook together?
In theory, as long as the package is solid, don't let it show. However, if you are concerned about the tightness of your bag, do not take the boiled method.
If you want to boil the dumplings, it will have a tight package, or it will spread easily. In addition, steamed dumplings that have been heated for several times at a time tend to be more steamed and boiled together may result in odor.
1, using water to boil the dumplings is the main way that many families heat boiled dumplings, but many people do not know is that when boiled dumplings with water, we must pay attention to the amount of water in the water, water can not be too much, nor too much Less, you just need to have no nephew.
2, before the dumplings pot, to ensure that the pot of boiling water completely before you can put the pot into the pot for cooking. While cooking oysters, if it is found that the pot of water is evaporated a lot, we must pay attention to the timely addition of hot water, this hot water can not be boiling water, but also try to use hot water to join the pot.
What to pay attention to when cooking rice dumplings
1. When cooking rice dumplings with clear water, be sure to pay attention to the amount of water in the fresh water. The amount of water must not be too much or too small.
2, during the boiling pot, if you find that the pot of water is evaporated a lot, we must pay attention to the timely supply of hot water, this hot water can not be boiling water, but also try to use hot water to join the pot, avoid using cold water.
3, dumplings are difficult to cook, you can use the pressure cooker to cook more time and effort, boil the dumplings must be in the water after the roll to put the dumplings, and the water must be soaked in the surface, or did not be flooded dumplings anyway, cook raw. Because the scorpion swells during the cooking process, if there is not enough water, the scorpions will be pushed out of the water and will not be easily cooked. The boiled scorpions are not soft enough.
4, when boiled dumplings, be sure to press a heavy object on the lid, so that you can very well avoid the phenomenon of boiled dumplings because of boiling water. Moreover, after the scorpion is cooked tightly and sealed, the aroma will be more abundant and the taste will be even better. The taste of the scorpion will be more beautiful.
5, boiled dumplings time and the size of the dumplings of your bag, sticky rice must be soaked soft, bubble is best put some gray water (salty), so boiled dumplings were delicious. To be familiar, cook it to a certain degree and use your fingers to squeeze it. It feels soft and sticky. If it does, turn it over and continue cooking.
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