The practice of steamed cakes in the countryside is a homely practice

Raw materials. 90 grams of wheat flour, three raw eggs, 50 grams of dried blueberries.

Condiments. 70 grams of white sugar, a small amount of cooking oil or unsalted butter (for coating).

Practice. Sufficient blood pressure to sieve wheat flour and reserve it on the idle side; Beat three eggs, each taking its egg white and egg yolk.

Take the blood in a large vessel and stir the egg whites until they are lightly creamy.

Supplement slowly add white granulated sugar to it, stirring.

Add the egg yolks separately and mix until the polyurethane foams are formed.

At term, the sifted wheat flour is added to it and stirred with the well-adjusted egg mixture.

Add dried blueberries to the hose and stir and stir.

Cartilage is taken from a vessel, lightly smeared with cooking oil or unsalted butter on the inside, and then poured in the adjusted wheat flour to smooth the surface; Cover with toilet paper, heat on high for 5 minutes, remove the utensils when they are cool, and cut them into sheets.

The practice of glutinous rice steamed cake.

Wash the glutinous rice and soak it in cold water until it is soaked; Beat the eggs into a liquid egg; Cut the pork belly into 1 cm cubes.

First, steam the glutinous rice in a steamer and spread it out in a large pot to cool. Mix the egg mixture, diced pork belly, salt and glutinous rice, mix well and let stand for a while (let the glutinous rice fully absorb the flavor and become sticky).

Put the mixed glutinous rice into a lunch box (spread a thin layer of lard around the box and on the bottom). Put a layer of glutinous rice and press a layer tightly. (Be sure to compact).

Cover it with plastic wrap and put it in the steamer again to steam.

After cooking, the rice box is upside down while it is hot, and the glutinous rice cake falls out of the mold.

Wait for the glutinous rice cake to cool and cut into slices before serving. (Hot-cut and crumbly).

Steamed cake is one of the traditional cakes of the Han nationality, with flour and eggs as raw materials. Let's take a look at the following about the steamed cake recipe.

Steamed cake, rice food, characteristics: glutinous and refreshing, sweet taste. Preparation: Steamed. This product is a famous snack in Chengdu, popular in the Bashu region, and the Chongqing area calls this cake "Chongchong cake".

Preparation of steamed cakes:

Mix rice and glutinous rice and soak it into a coarse powder, press the water dry, and rub the powder together.

When steaming, use a special boiling water pot to put on the fire, put the special wooden mold on the hole of the pot surface, scoop the rice flour into the wooden mold when the gas is flushed out, put an appropriate amount of lard after gassing, cover and steam, pick it into the plate, and sprinkle sesame osmanthus sugar to serve.

Essentials: The steaming time is about 3-4 minutes, and the volume is small and thin.

The Past of Steamed Cakes:

In the past, vendors selling steamed cakes used to carry a burden. In front of the burden of utensils, wooden boxes, rice noodles and other raw materials, the back of the stove, charcoal, iron pot, steamer, etc. The steamer for steaming cakes is particularly particular and must be made of hemp willow or paulownia trees'Wood is dug up.

After the tree is cut down, it must be dried in the sun, and the steaming utensils made in the ninth lunar month of each year are durable. The wood of these two trees is hard and tough, and the steamer will not deform and carry over the flavor when heated.

In the streets and alleys of Chengdu in the 20th century, no matter the summer or winter, day and night, you can hear the sound of steamed cakes everywhere. Steamed cake can be regarded as cheap and good at that time, only spend three or two cents, you can eat one, the taste is glutinous and sweet and crispy, and it is deeply loved by the elderly, especially children.