How to make Huangyuan rice crackers good and what materials are Huangyuan rice crackers made of

You can look it up online or say hello to someone who knows how to do it.

Huangyuan rice crackers were originally processed from Dahe rice, glutinous rice and japonica rice, and the yellow gas has a soft fragrance.

This kind of rice is not ordinary rice, it is a mixture of japonica rice and glutinous rice, probably the ratio of glutinous rice and japonica rice is 1:2, this cannot be absolute, and there are places where glutinous rice is more than japonica rice. Then we have to prepare to make the "secret**" of Huangyuan rice crackers, which is a special shrub Xihuang, which is burned to ashes to get "Huangyuan firewood ash".

Wrap the Huang Yuan firewood ash in a clean cloth, rinse it with water in a bucket to make firewood ash water, soak the washed rice in this gray water, if you have patience, you can soak him for a day, if you really want to taste the deliciousness, you can soak it for an hour.

After a day of soaking, immediately put the rice in the steamer to steam into rice, if you use a rice cooker, put more water, after the fragrant Huangyuan rice is done, then mix the rice with the gray water used yesterday, not too much, a small amount can be.

Related Features:

Dahe rice crackers, also known as Huangyuan rice crackers, are local specialty products, which have a long history and are local tributes in the Ming Dynasty. After the 60s, japonica rice was mostly used for refining, and the process was cumbersome. The traditional food of the Hakka people, Huangyuan rice crackers, it is based on the glutinous "Dahe rice" produced in southern Gannan as the main raw material, and it is a very favorite food and a first-class product for gifts and hospitality in southern Gannan.

Want to buy better Huangyuan rice crackers. Now all over the country has changed to machine production, and there are Huangyuan rice crackers on the market every year.

To make Huangyuan rice crackers, you should first use Huangyuan firewood ash and boiling water to filter into gray water, soak the rice overnight after cooling, steam and mature it into rice with a retort the next day, and then mix the rice with gray water, spread it out and dry it and then steam it in a large stone mortar, mash it into a ball with a hard miscellaneous wooden stick, after it is raised, knead it evenly with your hands, and cut it into pieces to make rice crackers of various shapes. Due to the cumbersome workmanship, it is often necessary to help neighbors and friends to start construction.

Yellow rice crackers are a specialty of Hunan, in fact, it is a rice cake made of rice and glutinous rice, because of the use of a natural alkaline water in the production process.

Therefore, it is yellow, and in some places it is called gray water rice crackers or alkaline water rice crackers.

How to fry cabbage moss with yellow rice crackers.

Ingredients: yellow rice crackers, cabbage moss, garlic sprouts, red pepper.

Salt to taste. Steps:

1. After washing and cutting the cabbage moss, put it into boiling water, blanch it until it is half cooked, and remove the buried water. Bend the nucleus.

2. Wash the garlic sprouts and cut them into small pieces, and slice the yellow rice crackers.

3. After the oil in the wok is hot, add the garlic sprouts and cabbage moss and stir-fry, and fry until the cabbage moss is almost ripe, and add the yellow rice crackers.

4. Add salt and stir-fry evenly, because the yellow rice crackers are a little sticky to the pan, so you should be careful when stir-frying. Add a little water while stir-frying to make the yellow rice crackers softer and easier.

5. Stir-fry until the yellow rice crackers are soft, then turn off the heat and remove from the pot.

Boiled yellow rice crackers in wine.

Add an appropriate amount of water to boil, pour in the wine, and add sugar after boiling again.

Or brown sugar to taste, then cut the yellow rice crackers into slices and put them in the pot, cook until the yellow rice crackers become soft, then turn off the heat and get out of the pot, it is easy to paste the pot if it is boiled for too long. When boiling yellow rice crackers, you should also pay attention to stirring gently to prevent them from sticking to the pan.

The way to eat Huangyuan rice crackers is as follows:Ingredients: Huangyuan rice crackers, green cabbage leaves, red peppers, garlic sprouts. Trace key.

1. Slice the Huangyuan rice crackers, wash and cut the garnishes.

2. Heat oil in a hot pan, pour in yellow yuan rice crackers and red pepper and stir-fry.

3. Add salt, chicken essence, light soy sauce and water and continue to stir-fry.

4. After frying until soft, add the green cabbage leaves and the rows containing garlic sprouts.

5. The green vegetables can be put on a plate after they are skillfully fried.

1. Rinse and slice the Huangyuan rice crackers, cut the baby cabbage heart and green garlic for later use.

2. Add a small amount of olive oil, stir-fry in the oil pan under the green garlic, put the yellow yuan rice crackers into the pot and stir-fry, while flipping, dripping water and stir-fry so that it will not stick to the pan.

3. Add an appropriate amount of salt, fry the yellow yuan rice crackers until soft, and then put them on a plate and remove them from the pot.

Huangyuan rice crackers, also known as Dahe rice crackers, are local specialty products in Jiangxi Province, with a long history and are local tributes in the Ming Dynasty. After the 60s, japonica rice was mostly used for refining, and the process was cumbersome. Huangyuan rice crackers, it is based on the glutinous Dahe rice produced in southern Gannan as the main raw material, is the Hakka people in Gannan very favorite food and gifts to entertain guests.

To make Huangyuan rice crackers, you should first use Huangyuan firewood ash and boiling water to filter into gray water, soak the rice overnight after cooling, steam and mature it into rice with a retort the next day, and then mix the rice with gray water, spread it out and dry it and then steam it in a large stone mortar, mash it into a ball with a hard miscellaneous wooden stick, after it is raised, knead it evenly with your hands, and cut it into pieces to make rice crackers of various shapes.

Pack Huangyuan rice crackers in a plastic bag, seal them and freeze them in the lower layer of the refrigerator. It can be stored for a long time, and when you take it out to eat, you should pay attention to it, and take it out a day in advance and put it at room temperature, so that it will not be rotten when you fry it, and there are cubes.

Huangyuan rice crackers, also known as yellow rice crackers, yellow rice crackers, is the Han nationality in Jiangxi Province to call the unified name of Dianfeng Pap Ze, which belongs to Hakka cuisine. Originated in Xingguo County, from Xingguo to Ganxian egret, Tiancun area, until now the egret and Tiancun Huangyuan rice crackers in Ganzhou South area is also famous. Huangyuan rice crackers were originally processed from Dahe rice, and the yellow gas has a soft fragrance.

Huangyuan rice crackers, also known as "yellow rice crackers", silver shed "yellow rice cakes", "yellow cakes", originated in the Tang Dynasty, flourished in the Ming Dynasty, and belonged to Hakka characteristic dim sum. Huangyuan rice crackers are a bit similar to the rice cakes in the north, but in terms of appearance and color, the former is golden as its name suggests, and the latter is white; In terms of taste, the former has a strong flavor and the latter is light; In terms of production process, Huangyuan rice crackers are much more complicated than rice cakes.