Chinese Food
Rice cake
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Today, I'd like to introduce a representative northwest staple rice cold cake. I remember eating one time in Xibei's northwest food. It was still very hot at that time. This yellow rice cold cake was a delicious entrance. It was cold and refreshing, sweet and soft. It was very delicious. I was deeply impressed since then. The yellow rice cold cake is very layered. Below is the white Lingling rice. There are red dates and raisins in the middle. The top is the golden rice. If you want to make a delicious and good-looking rice cold cake, you have to share with us another trick. That is to add a proper amount of golden melon mud to add color when cooking yellow rice. This not only makes the finished product golden and attractive, but also increases the sweet flavor. It is pure and natural without any additives and pigments. It's said that I'm going to steal my master from Xibei. I really have unique experience.
Cooking ingredients
Cooking Steps
Step1:Mix flour and water evenly. Add some sugar after boiling. It's a little swee
Step2:After the noodle soup is cooled, add yogurt and stir at the same time
Step3:Mix well. It will be made into acid slurry water
Step4:Immerse jiangmi and Huangmi into acid pulp respectively and ferment at room temperature (above 20 ℃) for more than 24 hours
Step5:Remove the core of red jujube and soak with water together with raisins
Step6:Put a layer of preservative film on the container for use
Step7:The pasted rice can be used when it is swollen, mellow and has normal sour taste
Step8:Add enough water into the pot. Put in the washed and starched rice after boiling. Then, ladle out the surplus rice soup after rolling again
Step9:Add in the sugar, boil and stir
Step10:Until the rice is ripe and strong. The soft and hardness are suitable. Add the pot cover and simmer for 35 minutes
Step11:Spread the cooked rice evenly in the prepared container
Step12:Sprinkle with soft red dates and raisins. Press gently
Step13:In another pot, boil the water, put in the cleaned yellow rice, boil and stir. After rolling, scoop out the rice soup and add the steamed pumpkin mud
Step14:The glutinous rice flour is boiled with water and thoroughly stirred
Step15:Pour into the rice pot. Continue stirring for 15 minutes until the hardness is right. Add the lid and simmer for 35 minutes
Step16:Spread the cooked rice evenly on the rice, trowel it, oil it or cover the container with a lid to keep it moist, refrigerate it in the refrigerator and shape it, then cut it into pieces for instant use.
Cooking tips:1. Glutinous rice and yellow rice must be well starched. Cold cakes made with normal sour taste are delicious; 2. Clean the starched rice before cooking; 3. Use a small fire when cooking the rice and stir it while cooking to keep the texture of the rice; 4. The filling can be changed according to personal preference. It can be eaten after cold storage and finalization. The taste is great. There are skills in making delicious dishes.
