Of all the delicacies I've tasted, this rice cake made by my mom is undoubtedly the most memorable for me. It's so delicious that I can't put it into words, I can only say, it's delicious!!
In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on. Yang Xiong of the Han Dynasty already had the title of "cake" in the book "Dialects", which was popular during the Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cake to flour cake for the production of rice cakes.
The sixth-century recipe "Shiji" contains the method of making rice cakes "white cocoon sugar", "those who cook rice and rice and heat it in a pestle and purify it are rice cakes, which must be made extremely ripe, and do not let rice grains .......""After steaming the glutinous rice, scoop it into rice while it is hot, then cut it into the size of a peach pit, dry and fry it, roll it on with sugar and eat.
The method of grinding rice flour to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" by Jia Siqian of the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it. This glutinous rice pastry is quite characteristic of the Central Plains.
Of all the delicacies I've tasted, this rice cake made by my mom is undoubtedly the most memorable for me. It's so delicious that I can't put it into words, I can only say, it's delicious!!
This rice cake is made by my mother, and every step has been carefully prepared and meticulously operated. The aroma it exudes is so charming and intoxicating. I could feel the vitality of every grain of rice, and it was so delicious after passing through my mother's skillful hands.
First, 300g of rice needs to be soaked for 4 hours to allow them to absorb the water adequately. Then, drain the rice and add 200g of water to beat into rice milk. In this process, my mother uses a traditional stone mill, which turns with a sound that seems to tell an ancient story.
Next, add 50g of sugar and 5g of yeast powder to the rice milk and stir well. Add another 50g of flour and continue to stir until yogurt-like. This process requires patience and care to ensure that the rice milk and flour are well mixed and evenly combined.
Finally, pour the rice cereal into the already oiled molds and sprinkle with some red dates and black sesame seeds. Place these ingredients in a pot and steam for 30 minutes, then remove from the pot.
The finished rice cake is soft and has an excellent taste. Each bite is filled with the aroma of rice and the sweetness of red dates and black sesame seeds. This kind of taste makes people have an endless aftertaste, as if it can't be dissipated in the mouth for a long time.