Red shell peach(hong ke tao guo )

Red shell peach

Introduction:

"Red shell peach" is a folk product of Chaoshan. It is named after the shape of peach. Peaches symbolize longevity, so making peaches reflects the wish of praying for happiness and longevity. Stuffing is usually steamed glutinous rice or sweet rice filling, but also useful bean paste peanut stuffing. After the skin stuffing bag is made, it must be printed with a woody peach shaped impression with carved patterns, and then steamed in a steamer. Every Spring Festival, Chaoshan women will use the peach as a sacrifice

Production steps:

Step 1: prepare salty stuffing: soak mushrooms and dice, wash shrimps and cut into small pieces, peel chestnuts and cut into small pieces, stir fry dried bean curd and crush, dice celery and cut pork into thin slices.

Step 2: heat the oil in the pan, stir fry the ingredients in the pan, put the celery in the back, and then add monosodium glutamate, salt and pepper (or five spice powder).

Step 3: cook rice in electric rice cooker, mix glutinous rice and Thai fragrant rice according to the ratio of 3:2, put less water, 2 cups of rice and 1.5 cup of water is enough. Mix part of the cooked rice with the salty filling.

Step 4: prepare the sweet filling: Processed Ginkgo (bitter and salted sugar), white sesame (fried), white sugar

Step 5: mix the rest of the rice with the sweet filling.

Step 6: when the stuffing is ready, wait until it cools. To prepare rice bran: mix rice bran, sticky rice flour and raw flour in the ratio of 3:2, and a little bit of Monascus (for coloring).

Step 7: prepare the mold. The red one is the traditional shape of the mold. This time, use the new peach shaped moon cake mold.

Step 8: Boil the rice strips in an underwater pot and make them soft.

Step 9: drain the soft strips and put them in a basin. Add the red cherry rice and flour. Monascus can be used for coloring without adding it, because it is used for worshiping gods that it needs red. This time, it's too much. It seems that the amount is very small. It's very red after steaming. The amount should be controlled well.

Step 10: stir with chopsticks.

Step 11: blend into a smooth dough.

Step 12: evenly divide the dough into small pieces, flatten and pack into the filling. It's salty.

Step 13: pack in the sweet filling.

Step 14: image the triangle shape.

Step 15: put it into the mold and print it.

Step 16: bring the water to a boil and steam over high heat for 13 minutes. Steamed out good red, red under more.

Step 17: steam well. Let cool after steaming, and fry until crisp on both sides.

Materials required:

Thai fragrant rice: moderate

Lentinus edodes: right amount

Shrimp: right amount

Chestnut: moderate

Dried beancurd strips: right amount

Celery: moderate

Streaky pork: moderate

Pepper: right amount

Ginkgo biloba: moderate

Wax gourd sugar: right amount

White Sesame: right amount

Xitiao: moderate amount

Sticky rice flour: right amount

Raw powder: appropriate amount

Monascus: right amount

MSG: right amount

Salt: right amount

Sugar: right amount

Note: 1, the production of rice skin can not be made with rice noodles. In the past, only sticky rice flour was used to make the skin. Now there are also those with raw flour and rice noodles, which are more crisp. 2. Pickled gingko: after buying, beat it with a hammer, remove the shell, boil it in water, then peel it, cut it in half and remove the core, soak the gingko meat in clean water, change the water every two hours, and change it back and forth several times until there is no bitterness. Marinate the marinated gingko meat with granulated sugar, refrigerate it and take it out when you want to eat it. 3. The seasoning of the stuffing can be a little stronger, because the skin absorbs part of the flavor after being wrapped in the skin and steamed.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Ke Tao Guo