【Taizhou】Cuiyuan

Overview

Cuiyuan~ is our specialty snack in Taizhou. Almost the older generation can make it. I also learned it while my mother was making it when I was a child. When I grow up, I often live in other places due to work reasons, so I often miss the taste of my childhood. My child ate three of them when they were freshly baked. When he took a bite, he told me: Mom, this is so delicious. You will fall in love with it after one bite. After going to bed at night, the little guy still wanted to eat, but I gave him a scolding. After all, it was made of glutinous rice flour. I was afraid that it would be difficult to digest if he ate too much at night. Unexpectedly, in the dark, he actually got out of bed and went to the kitchen to eat one secretly. It really made me dumbfounded. Please let me know if there are any shortcomings in writing this as a recipe today.

Tags

• snacks
• zhejiang cuisine
• breakfast
• afternoon tea
• chicken essence
• chives
• cooking wine
• dried tofu
• glutinous rice flour
• ground rice noodles
• minced pork
• shopee
• sugar
• winter bamboo shoots
• boiling water
• radish
• salt

Ingredients

Steps

1. 1 Dice winter bamboo shoots, carrots, and dried tofu. Chop the sandwich meat into fine pieces

   

2. 2 Pour a little oil into the pot, when the oil is hot, add the minced meat and stir-fry until it changes color

   

3. 3 Pour in diced vegetables and stir-fry for a while

   

4. 4 Stir well

   

5. 5 Pour in a little light soy sauce, cooking wine, salt, and sugar

   

6. 6 Sprinkle with chopped green onion and dried shrimps, and a little chicken essence for freshness. (Don’t over-fry the fillings, they will be steamed later)

   

7. 7 Dish out and set aside

   

8. 8 Mix glutinous rice flour and stem rice flour. The ratio is 2:1

   

9. 9 Pour in boiling water and mix evenly with chopsticks, cover with plastic wrap for three minutes and knead the dough

   

10. 10 Kneading dough is a hard work, and it requires three lights, the light of your hands, the light of the dough, and the light of the container. The water in the recipe is for reference. You can reserve some of it first. If there is too much water, it will become deformed, too soft and collapse after steaming.

    

11. 11 Take a small piece of dough and roll it into a ball

    

12. 12 Knead it into a small bowl shape (don’t knead it too thin, as it will break the glutinous rice flour dough and make it less tough)

    

13. 13 Wrap in fried fillings

    

14. 14 Use a tiger's mouth to close the mouth (it's best to use an oil paper pad or vegetable leaves or rice dumpling leaves at the bottom. The first time I used this pad, it was a bit sticky.)

    

15. 15 Wrap them up in order

    

16. 16 Place in a steamer over medium heat for about 12 minutes. (The specific time will increase or decrease according to the size of the rice balls)

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product