dongzhi dumplings

Dongzhi rice dumplings are a special snack in dongzhi county, Chizhou City, Anhui Province. East to Mi jiaozi, the taste is strong, the taste is salty and fresh, the price is reasonable, and the weight is full. Dongzhi rice dumplings were originally called steamed rice cakes and indica rice cakes. This kind of folk food originated from the unknown village of Zhaotan Town, dongzhi county, Anhui Province, and has a very strong regional flavor. It's hard to see anywhere except East. (It has been nearly ten years since it was widely used as a breakfast shop in the east to the urban and rural areas). When the indica rice is steamed until it is seven-tenths cooked, it is ground into fine powder, and then a proper amount of water is added to make noodles. Then, the meat stuffing is mixed with fresh vegetables to make stuffing, which is wrapped in a pot and steamed. There must be many diners who have eaten it in the east to Mi jiaozi, and the taste is quite different from that of ordinary jiaozi except for its similar shape. Difference 1: The main ingredients are different. As the name implies, the dumpling skin is made of rice flour. jiaozi, a very common flour, must taste more Q-elastic. Diners who have a good taste must try it. Difference 2: The stuffing is poor. The stuffing of rice dumplings is mainly vegetables. At present, there are only cowpea horns, snow vegetables, radishes and vermicelli leeks in Chizhou market. Although it looks unattractive and unattractive to some carnivores, it is healthy to eat vegetarian food occasionally! Difference 3: Cooking method. Jiaozi rice is basically steamed, because the viscosity of rice flour is worse than that of flour, so if it is boiled in water, all the stuffing will be exposed, but it is precisely because of the steaming method that the dumpling skin has less water and is more chewy.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)