What is the northern rice cake made of, and the whole practice of the northern rice cake

In addition to filling sausages, croquettes, steamed flower buns and other New Year's goods, every household also has to steam a pot of rice cakes. Rice cake is an indispensable delicacy for the Spring Festival in our northern region, steamed a pot of rice cake during the New Year, soft and glutinous, sweet and chewy, not only tastes good, the meaning is also good, indicating that the good days are higher and higher year by year. Every year during the Spring Festival, Mama Yu will steam a pot of red bean rice cakes, and the family will eat them separately, eating sweet and warm rice cakes, and the family will sit around the table and enjoy the happiness of reunion.

Rice cakes, common in supermarkets all year round, white hot pot rice cakes, our traditional rice cakes are steamed with red beans and glutinous rice flour, and then put a layer of large flower beans on the surface, the taste is more delicious when steamed, not only soft and glutinous, but also the pure sweetness of sugarcane brown sugar, the natural bean fragrance of red beans and flower beans, and it is delicious. The practice of rice cakes is particularly simple, you can do it without skills, the ingredients can also be added at will according to your own taste, such as jujubes, raisins, etc., how to do it is delicious, the atmosphere of the Northern New Year, fully reflected in the food, the rice cake is not a rare thing now, but the traditional custom of making rice cakes for the New Year has been preserved, passed down from generation to generation, bursts of sweet and glutinous cake fragrance, is a strong New Year's flavor, but also a strong family gathering.

Red Bean Rice Cake] Ingredients: 420 grams of glutinous rice flour, 450 grams of pure milk, 180 grams of old brown sugar, 180 grams of boiled red beans, and 120 grams of boiled large flower beans.

Tools]: 1 eight-inch baking sheet.

How to make it]:

1. Prepare the ingredients used and weigh them separately for later use. Red beans and large flower beans are cooked in advance, red beans are slightly sweet, and large flower beans are unsweetened. To cook them, soak the red beans and large beans overnight in advance, cook them in a rice cooker, and drain the water.

2. Put the milk and old brown sugar into the milk pot together, and brush the eight-inch baking tray with a layer of vegetable oil to prevent sticking.

3. Put the milk pot on the gas stove, heat it over medium-low heat, and stir it with a spoon from time to time when heating until the old brown sugar melts.

4. After the boiled brown sugar milk is cooled, add the glutinous rice flour to it.

5. Stir evenly with a manual whisk to form a slurry with no dry powder particles and fluidity.

7. Pour the red beans into the batter, stir well with a spatula, and pour the batter into the baking tray.

8. Sprinkle the large flower beans on the surface of the slurry, sprinkle a layer evenly, put the baking tray into the steamer, cover the surface of the baking tray with a layer of plastic wrap, insert a few ventilation holes with a toothpick, and cover the plastic wrap to prevent the dripping water from falling into the rice cake during the steaming process.

9. Add cold water to the pot, boil over high heat, put it in a steamer, steam it over medium heat for about 50 minutes, turn off the heat, if you are not sure whether it is steamed, you can use a toothpick to insert the rice cake, if you don't stick the toothpick, it means that it is cooked, if it is still stained with a toothpick, it will be steamed for 10 minutes.

10. After the steamed rice cake is taken out, it can be eaten until it is not hot, and those who like to slice can be cut after cooling, and in the process of cooling, the surface of the rice cake can be brushed with a thin layer of vegetable oil to prevent air drying.

The northern rice cake turned out to be like this, steamed on a pot and rising step by step, and learning to make it when it was almost the New Year.

The practice of glutinous rice rice cake in the north:

1. The jujube needs to remove its hard pedicle, otherwise it will be panicked to eat it in the stomach. Carefully remove them one by one, and the red dates with insect eyes should be picked out. Then boil the jujubes in boiling water until soft, remove and drain for later use.

2. Pour all the glutinous rice noodles into a large basin and stir with your hands while slowly pouring in water. Let the glutinous rice noodles be moistened with water, but not to the extent that they form lumps. 3. Be patient in this process, add water slowly, and stir quickly with your hands.

4. Until all the glutinous rice noodles are shallowly wet with water, hold a handful of glutinous rice noodles, and it is still in a loose state. This degree should be mastered, if there is dry powder, the stickiness of the steamed sticky cake will be reduced, and it is not easy to steam. 5. Then take the steamer, spread a layer of cabbage leaves on the grate, put the red dates one by one on the cabbage leaves, hold the glutinous rice noodles with both hands, and evenly spread a layer on the red dates, with a thick bottom, about seven or eight centimeters.

Then steam on the heat for about 20 minutes, and the first layer of rice cakes is steamed. 6. Then continue to spread a layer of red dates, continue to spread glutinous rice noodles on top of the red dates, cover the pot and continue to steam, about 25 minutes off the heat. The top layer can be pierced with chopsticks to make it easier for the water vapor to go up, and the rice cake is more cooked.

Steamed rice cakes from the north full of New Year's flavor.

Ingredients: 1000 grams of rice noodles.

400 grams of boiling water.

Red dates 50 pieces.

The practice of steamed rice cakes in the north full of New Year's flavor.

Pour the boiling water into the rice flour.

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Stir until there is no dry flour.

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The cake grinder is spread with a spread, and the bottom layer is covered with a layer of rice noodles.

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Then layer by layer of dates are covered with abrasives.

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Use chopsticks to prick a few eyes to breathe and prevent pinching.

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After boiling water, steam in a pot for an hour.

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Tips: Jiangmi noodles absorb water, and you can't put too much water, so it's easy to soften and soften.

Steamed red bean rice cake Cut cake from the north and northeast.

Ingredients: 500 grams of glutinous rice flour.

Sugar 10 to 50 grams.

Warm water 360 grams.

300 grams of red beans.

Sugar 30 grams.

Xiao Nian Twenty-three years cake sticky Steamed red bean rice cake The method of cutting cakes in the north and northeast, the red beans are soaked in water overnight, and cooked in a pressure cooker.

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Add sugar to the glutinous rice flour and stir well. Add warm water in portions and form a dough.

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Cover the dough with a lid and let loose for 20 minutes.

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Remove the red beans, drain and add an appropriate amount of sugar. Let cool and set aside.

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Remove the dough, roll it into long strips and divide it into thirds.

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The panel is oiled and non-sticky. Roll out the dough to the size of the mold used.

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Put the dough in a mold and spread with a layer of red beans.

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Spread another layer of bread.

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After the steamer is steamed, steam on high heat for 20 minutes.

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Turn off the heat, take it out, spread a layer of red beans, and finally a layer of cake, which can be decorated with red dates and wolfberries.

After the steamer is steamed, steam for another 20 minutes. Remove from the pan and let cool before demolding.

Dip the knife in cold water and cut into cubes.

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Remove the pits and wash the dates. Glutinous rice flour and noodles. Red dates are spread on the glutinous rice noodles layer by layer.

Steam in a pot. The second type of yellow rice noodles is glutinous rice flour and noodles. Add the red dates to the pot and steam.

The rice cake is sweet and soft. It's delicious. The third type of yellow rice noodles is warmed with water and noodles over.

After steaming, take it out, knead the dough and cut it into a mixture, then wrap it in red bean paste and then steam it, and this rice cake is also delicious. Remove the pit and wash the jujubes, add sugar and flour to the glutinous rice flour, and spread the jujubes layer by layer. Then steam in the pot.

Northern rice cake method: yellow rice noodles with glutinous rice flour and noodles, add red dates, steam in the pot, and the rice cakes are sweet and soft and glutinous!

Rice cakes are made from glutinous rice. The main raw material for making rice cakes is glutinous rice flour, and the auxiliary materials are water, honey, dates and chestnuts, etc., and the main production process is sieving and steaming.

In the north and south, the production method of rice cakes is also different, in the north there are two kinds of rice cakes, fried and steamed, most of which taste sweeter, while in the south there are fried, steamed and fried rice cakes, etc., and the taste is also varied.

New Year's Song Song Cha Cake is one of the traditional foods in our country, and it is seen more in the New Year, and its color types are also various, such as red, yellow, and white, which mainly symbolize gold and silver wealth.

There is also the meaning of "getting higher every year", that is, I hope that the height of children will get higher and higher year by year, and it also places people's expectations that life will get better year by year; In addition, because the rice cake is homophonic with "Nian Gao", the rice cake also means that everything is going well every year.

Rice cake delicious recipe

1. Brown sugar rice cake.

The raw material is glutinous rice, which has been beaten many times to make the glutinous rice tough. Then cut into equal sized cherry blossoms and silver and set aside. Then prepare the brown sugar, heat it in the pot, add a little peanut oil, then add brown sugar and water, fry until all the brown sugar melts, and after exuding the fragrance of brown sugar, put the cut rice cake into pieces and stir evenly, so that each piece of rice cake is covered with brown sugar.

Pick up a piece of rice cake, red and white, sweet but not greasy, rice cake is strong and soft and glutinous and sweet, it is a traditional dessert, children like to eat it the most!

2. Stir-fried rice cakes.

The most famous one is the Korean-style tteokbokki. Stir-fry the sauce and stir-fry the rice cakes, then add the chopped sesame seaweed and cheese before removing from the pan to thicken the soup. The rice cakes are soft and glutinous, the sauce is sweet and spicy, the sesame seeds also exude a fragrance, and the cheese raises the taste of the fried rice cakes to a higher level, salty and delicious.

3. Fried rice cakes.

Put the rice cake into the hot oil and fry it until golden brown and crispy, the fried rice cake is hot, the color is attractive, dip it in sugar or honey while it is hot, and then take a bite, it is crispy and soft and glutinous, and it feels amazing. Sweet and sweet, it is very suitable for children's tastes.

4. Rice cake soup.

It is a hodgepodge of rice cakes, kelp, carrots and other ingredients in the soup, and it is cooked for fifteen minutes and eaten. The rice cake becomes very soft and melts in your mouth, making you want to stop. At the same time, the soup is very refreshing. A bowl of rice cake soup in the morning is definitely in a good mood!

Rice cakes are made with sticky glutinous rice or rice flour.

In the Han Dynasty, rice cakes were called rice cakes, bait, and glutinous cakes. In the Han Dynasty, Yangxiong's book "Dialects" already had the title of cake, and it was popular during the Wei, Jin, Southern and Northern Dynasties. During the Ming and Qing dynasties, rice cakes have developed into a perennial snack on the market, and there is a difference between northern and southern flavors.

Rice cakes are delicious, sweet, mellow, and have a strong historical flavor.

The ancients also had a development process from rice cake to flour cake for the production of rice cakes. The sixth-century cookbook "Shiji" contains the method of making rice cakes and white cocoon sugar, "Cooked rice and rice, and those who are heated in the pestle and purified, lick it for rice cakes, which must be extremely ripe, and do not let there be rice grains when hungry" After the glutinous rice is steamed, it is cooked into rice while it is hot, and then cut into the size of a peach pit, dried and fried, and rolled on the sugar to eat.

A common way to eat rice cakes.

1. Home-style fried rice cakes.

Boil the water, blanch the vegetables and bean sprouts in the boiling water, and remove the cold water after the rice cakes are boiled until soft. Heat the oil in the pot, add chopped green onions and stir-fry until fragrant, add ham sausages and stir-fry until fragrant, add drained greens, bean sprouts, add eggs, and rice cakes. Add salt, oil, sugar, light soy sauce and stir-fry evenly, pour white vinegar and chili oil before cooking, and stir-fry evenly.

2. Fried rice cakes.

Cut the rice cake into strips, about the thickness of a finger. Put the low-gluten flour, rice flour, baking soda, and salad oil into a bowl and add water to make a slurry, and dilute it a little. Add more oil to the pot, dip the rice cake strips in the batter after the oil is hot, and fry them in the pan until the skin is golden brown and crispy.

3. Braised pork ribs with rice cakes.

Bring water to a boil, put the ribs under cold water, boil the blood foam, remove the cold water, wash and drain. Filial piety envy burns oil, fry the pork ribs over low heat, add minced garlic, minced ginger, green onion and stir-fry until fragrant, add star anise, bay leaves, chili noodles and stir-fry evenly, add sugar, cooking wine, and stir-fry with soy sauce. Add the water that has not covered the ribs, bring to a boil over high heat and reduce the heat, cover the pot and simmer until the ribs are soft and rotten.

Add salt, tomato paste, add sliced rice cakes, and cook for another 5 minutes.

Rice cakes are made from glutinous rice.

The taste of rice cake is first and foremost viscous, and its material should be made of rice or glutinous rice with greater viscosity, according to the Northern Wei Dynasty Jia Sixian's "Qi Min Yaoshu" in the earliest record of the practice of rice cake can be proved, its production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste the jujube and chestnuts on the dough, wrap it in a basket leaf and steam it.

However, glutinous rice is a specialty of the south of the Yangtze River, in the north like glutinous rice sticky grains, in ancient times, the first to push sticky millet, commonly known as yellow rice, this kind of millet husking grinding powder and steaming with water, yellow, sticky, and sweet, also suitable for making rice cakes.

Part of the rice cake flour is the flour made of glutinous rice, that is, the powder usually used to make glutinous rice balls, but some rice cake flour will also be mixed with some sticky rice flour to make, this sticky rice flour and glutinous rice flour with the rice cake made of the sticky rice cake is lower viscosity, and it is easier to form it homemade.

The story of rice cakes

During the Spring and Autumn Period and the Warring States Period in ancient times, Suzhou was the capital of the Wu Kingdom. At that time, the princes were hegemonic, and the war continued for many years. Wu Zixu, the doctor of Chu State, defected to Wu State in order to avenge his father, intending to borrow troops to attack Chu.

King Wu disagreed, so Wu Zixu killed King Wu, led his troops to break through the capital of Chu, Yingdu, and set up a new King Wu to ascend the throne, and Wu Zixu was also entitled.

In order to prevent invasion, Wu Zixu led people to build the famous city of Lu. When the city was repaired, he said to his henchmen: "When I die, if the country is in trouble and the people are hungry, dig a few feet under the city gate and find food." Soon, Wu Zixu was trapped and committed suicide.

The Yue Kingdom took the opportunity to attack Wu, and the war continued, and Shen was starved all over the wilderness. When the crisis was in danger, someone remembered Wu Xiang's instructions before his death, so he secretly demolished the city wall and dug the ground, and the original city foundation was made of bricks and stones made of glutinous rice, and people used it to make a kind of food, and survived the difficulties. This kind of food and plum return is what came to be called rice cakes.

Later, people made rice cakes with glutinous rice in the wax moon to worship Wu Zixu, and also took the auspicious meaning of "ascending step by step every year".