The historical origin of Linyi glutinous rice is as follows:
During the Eastern Jin Dynasty, a poor out-of-town couple fled famine and came to Linyi. The great calligrapher Wang Xizhi often supported them. One time, Wang Xizhi was ill. In order to repay their kindness, the two of them killed the hens that had been laying eggs at home and made soup. They also added some cold-repelling Chinese herbal medicines to the soup. They wanted to boil the chicken until it was soft, but the husband who was watching the fire fell asleep. Once cooked, the soup simmered all night.
The next day, the chicken soup was boiled until it was black and mushy, but there was nothing else at home, so he had to give the "mushy" chicken soup to Wang Xizhi. Wang Xizhi looked at the chicken soup that was delivered, and felt embarrassed to offend the other person's kindness, so he took a bowl and tasted it. Unexpectedly, after drinking it, he felt refreshed and almost recovered from his illness. On a whim, he wrote this with a pen With the word "rice ginseng", later generations called it glutinous rice dumplings.
Introduction to Linyi Grits:
Also known as "Yishui", "糁" has two pronunciations in the dictionary, one is "Sǎn", which means rice grains, and the other It's "Shēn", which means grains ground into grains, but it's pronounced "Sa" (second tone) in Linyi dialect. It's actually a kind of rice porridge made with broth.
The earliest influence was chicken grits. Now it has developed to the point where you can make pork grits, beef grits, mutton grits, etc. according to personal tastes. There are many kinds. It is a delicious Han nationality dish and belongs to Shandong cuisine. . It is spicy and delicious, fat but not greasy, dispels wind and cold, and is a good appetizer. It is a traditional food custom in Linyi City, Shandong Province. Drinking glutinous rice flour in the morning is a traditional food custom in Linyi City, Shandong Province. Therefore, glutinous rice flour has become a famous local snack in Shandong Province.
The earliest grits were made from wheat. First soak the wheat rice in water overnight to make it soft and easy to rot, and then cook it with the chicken soup that has been boiled in advance (you can add an appropriate amount of water).
When the wheat rice is soft but not chewy and the soup is thick, add ginger and a lot of pepper, then simmer over low heat for 2-3 hours, and then add the cooked rice to the soup. Tear the chicken into thin shreds, beat the eggs into a paste and put it in a bowl. Then add mustard, coriander, a small amount of sesame oil, salt and MSG in the bowl, and pour the hot grits directly into the bowl.
Linyi is more particular about making glutinous rice, and has strict requirements on heat, time, stirring, tools, etc. Generally, the ingredients are selected on the first day, the soup is made at night, and the grits are made the next morning. The raw materials are mainly made of amomum villosum, cloves, tangerine peel, cinnamon, purple beans (peeled), star anise, cumin, jade fruit, Guanggui, Angelica dahurica, galangal, Zanthoxylum bungeanum and other Chinese herbal medicines. Increase the function of warming the spleen and strengthening the stomach.
Some rice dumplings use more than 40 kinds of materials. The pot used for making grits is also different from ordinary pots. It is several times larger than ordinary pots. The biggest difference compared with ordinary pots is that it has a neck. The so-called neck is a stainless steel circle on the top of the pot that is 50 meters high. Centimeter "neck", it is said that this is to prevent the fragrance from running away.