In recent years, the owner of Ziyi _ Mingdian Food not only continued to operate in the country of origin, but also moved to Julio, Xinxian County. Now, there are fifty or sixty businesses in the county. Such as Hushan, Dongfeng, Wan Chuan and other county markets, Ziyi _ store is crowded every day, and the sales volume is quite good. In addition, there are people who work in Guangzhou, Shenzhen, Hong Kong and Macao. When they go home to visit relatives and return to their original units, they will buy some traditional snacks from Ziyi Tai Po to take home as gifts, so that relatives and friends can taste the flavor of their hometown.
Memory _ origin
Ziyi is a famous traditional snack in Tai Po. It is said that it originated in the Ming Dynasty and has a history of more than 300 years. Its name is quite interesting. According to legend, in the Ming Dynasty, there was a family in Tai Po, whose mother was Aunt Song, who led a hard life with her son Ah. When Argan 18 years old, he learned a good martial art from his teacher, then went to Zheng Chenggong's office with his teacher and traveled across the ocean to Taiwan Province Province, expelling the Dutch invaders. Aunt Song misses her son. Every Mid-Autumn Festival, she makes her son's favorite food _, and puts it under the moon to burn incense and pray. Autumn has gone and spring has come, but it's been 30 years and my son hasn't come back yet. On the Mid-Autumn Festival that year, when Aunt Song prayed under the moon, her son Agan suddenly came back, and the mother and son met, mixed with sorrow and joy. Agan took the memory from the white-haired old lady to celebrate the reunion. This is its name.
Characteristic material
Ziyi _ uses glutinous rice flour to make the skin, rubs it until it is soft and tough, divides it into small balls, sprinkles a proper amount of raw flour and presses it into skin; Special fillings generally include sliced meat, shredded squid, dried bean curd, garlic white, mushrooms, shrimp skin and so on. , and stew until cooked. Then wrap the stuffing in a _ bag, tie it into a square three-dimensional shape, wrap it in clean leaves, coat it with cooking oil, put it in a steamer, steam it over high fire, and add seasoning to make it taste special.
manufacturing method
There are two steps to making memory _. One is to use glutinous rice as skin. Grind glutinous rice into powder (first soak glutinous rice, mix water with glutinous rice to make a slurry, put it in a cloth bag, and squeeze it with stones until the water in the slurry dries, so that the skin is particularly soft). When stirring, add a little salt water to glutinous rice flour, knead it with boiling hot water until soft and tough, then knead it into balls, sprinkle with appropriate amount of raw flour, and roll it into standard skin with a wooden stick or wine bottle. The second is to make the stuffing inside. Generally, there are sliced meat, dried bean curd, shredded squid, mushrooms, dried shrimps, garlic white, black fungus and so on. As raw materials, add proper amount of lard and soy sauce and cook thoroughly in the pot. Then wrap the stuffing in the skin, tie it into a square three-dimensional shape, wrap it with banana leaves and steam it in a steamer for 30 to 40 minutes. It can be eaten. It tastes smooth and delicious.