How to make Ciba with glutinous rice flour in three ways?

Ciba, a snack of all ethnic groups in the south, is popular in the south of China. The specific production method:

Method 1: Hunan Ciba

1, steamed rice with glutinous rice.

2. Make glutinous rice sticky with stone tools.

3. The leaves of a big leaf plant, which is a local specialty, are collected from the mountains and are as big as the palms of both hands.

4. Wash the leaves and wrap the sticky glutinous rice into the size of a palm.

5. It can be stored in a cool place for about 15 to 30 days.

Method 2: Sichuan Lianggao

1. Wash the glutinous rice clean, soak it in warm water for two or three hours, put it in a rice cooker after controlling the moisture, steam it over high fire, and put the cooked rice in a stone nest. Make glutinous rice cakes and cover them with hot handkerchiefs.

2. Mix sesame powder, honey osmanthus, white sugar and edible pink pigment to make sesame candy. Then fry the soybeans and grind them into powder for later use.

3. After the rice cake is cooled on the chopping board, it is divided into two halves, and half of it is placed on the chopping board sprinkled with bean flour, spread out and spread into pieces, and evenly coated with "sand washing". Cover the other half on it, then sprinkle sesame sugar on the noodles and cut into pieces.

Method 3: Guilin Ciba

1. Steamed glutinous rice, pound vigorously until the glutinous rice melts completely, like a cotton ball.

2. Then take out the waxy slurry and make it into a ball shape, and steam it in a steamer.